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Souk El Tayeb – Saturday’s Farmers’ Market
Beirut Souks Platform
Facing Medgulf Building
Downtown, Beirut
+961 1 442664
Tawlet and Souk El Tayeb Offices
Mar Mikhael, Nahr Beirut, sector 79
Naher street, n˚ 12 (Jisr el hadid)
Chalhoub building, n˚ 22 - Ground floor
facing Spoiler Center, dead end street at the corner of Maher flower
shop
left side, corner bldg.
Tawlet +961 1 448129 Souk El Tayeb Offices: +961 1 442664
The Organisation
1- The Story
The land, its people, history, food and traditions underpin the very
existence of Souk el Tayeb. Souk el Tayeb evolved since 2004 from
an experimental farmers’ market promoting small scale farmers
and producers, to an organization working on many projects
nationally and internationally to promote and preserve Lebanese
food and culinary traditions, rural heritage and natural
environment.
EL TAYEB: Tayeb means “good” in Arabic and holds several
meanings… Tayeb as “tasty”, Tayeb meaning “goodhearted” when
talking about a person, Tayeb as being “alive” and Tayeb as a sign
of “consent”.
We tried to group all of these positive meaning into one
institution, hoping that we are doing “good”.
Souk El Tayeb’s Vision is to celebrate food and tradition that unite
communities and support small-scale farmers and producers and
the culture of sustainable agriculture.
Souk El Tayeb’s Mission is to create a “platform” around a
common ground that brings together people of different regions
and beliefs – celebrating the land we love, support small-scale
farmers and producers, encourage organic, eco-friendly practices,
contribute to local community development initiatives and
carrying out advocacy, research, and educational campaigns
about food traditions & heritage, organic and healthy lifestyle.
2- Doing well and doing good
Souk el tayeb is an experience of doing “well” and doing “good”.
“Entrepreneurship” and “social” rarely met until we heard about a
new specie called, “social entrepreneurs”.
Entrepreneurs normally belong to the “business” world, and that
usually means “income generation” and “profitability” … the
doing “well” side of life! … Which from time to time also “buys a
conscience” with some Corporate Social Responsibility (CSR)
activities.
The world of NGOs, charities and welfare associations, takes in
social and environmental involvement … but rarely has a clue
about income generation or economic sustainability, and is
usually “fueled” by funds and donations. This is a world
interested in doing “good”.
Today, there is a new notion of social entrepreneurs that is about
combining the best of both worlds … the world of environmental
and social responsibility, and the business world’s income
generation, management and organizational skills. In other words
doing “well” and “good”.
Our modest adventure known as Souk el Tayeb (SET), somehow
illustrates this case.
SET, by connecting consumers and producers who both value
traditional, high quality, natural products, was able to get the
farmers a fair price for their goods, while gaining them
recognition and a better income. Thus doing “well” and “good”
while providing a way to perpetuate and preserve centuries old
food traditions for future generations to enjoy.
This “platform” grew organically, into a meeting place bringing
together people from different regions and beliefs with a shared
goal – celebrating the land we love.
The shared goal was also about introducing environmentallyfriendly practices, encouraging organic, eco-friendly produce to
improve the quality of food, life and health, and contributing to
local community development initiatives. These include teaching
environmental awareness to future generations (through
educational campaigns, Souk @ school and Souk @ university),
consciousness-raising and promoting the experience of green
living (through public awareness campaigns , El Tayeb Press and
El Tayeb Newsletter), and promoting regional and local traditions
and food specialties, through Food & Feast festivals.
The latest enterprise and development for Souk el Tayeb, is
Tawlet, the farmers’ kitchen, a restaurant where each day a
different cook (from Souk el Tayeb family) prepares and
showcases traditional meals from their region. Dishes such as –
zenkol, samke harra, kebbeh bassalyieh, maftouleh, reshta … each
day, a different cook, a different producer, a different meal, a
different story, a different eating experience that together unites
a nation!
More than a mere farmers’ market, Souk el Tayeb, through its
various projects, became the place to share life experiences and
to raise awareness about healthy living, through education and
information. A hub to combine both the “well” and the “good”.
The initial spark was about doing “good”, about human
development and support for admirable rural farmers producing
high quality, traditional products. Doing “well” followed closely
after, providing the producers with a “platform” (a farmers
market in the city, a festival in their village, a farmers’ kitchen in
the city, along with the means to communicate and promote their
products), where there is a demand and purchasing power for
their products; this was not just about giving recognition and “pat
on the shoulder” for the producers, but also about providing
income generation and an economic platform!
In today’s world, this was redefining sustainability and
profitability.
Sustainability is about “conserving an ecological balance by
avoiding depletion of natural resources”. Why shouldn’t this also
be about economic sustainability, providing sound and
responsible income generating activities too?
And profitability is about “yielding profit or financial gain”. So is it
just about figures? Or should we redefine profitability as social
and environmental responsibility alongside improving income,
exposure and working conditions?
Ghandi once said: “Be the change you want to see.” Change often
needs a “spark”, an initiator, and then must move from an
individual’s responsibility, to community, societal or national
interest. That is what we tried to achieve and continue to fight for
with Souk el Tayeb.
3- The team
Kamal Mouzawak, Founder
As a son of farmers and producers, food and agriculture have
always been Kamal's passion. From a food and travel writer to a
macrobiotic cooking teacher, to hosting a TV show about healthy
living, Kamal created Souk el Tayeb in 2004 and actively
developed and built the institution. Kamal is in charge of the
strategic development of the institution as well as its promotion.
Christine Codsi, Managing Partner
Following 10 years in business consultancy, Christine, dedicates
now her time and life to actively manage and develope the Souk
el Tayeb organization, bringing in her business background and
experience and applying it to a social enterprise.
Jihane Chahla, Quality Assurance
Agriculture engineer graduate, Jihane created the quality control
system of Souk el tayeb institution; she is now in charge of
implementing quality control and following up on application of
rules and regulations of the farmers market and in charge of new
comers’ admission. Since Tawlet opened, Jihane developed its
quality manual and helped achieve the "know your meal
certification".
Mira Makhlouta, Souk Manager
From her environmental sciences background Mira manages the
farmers' market and handles the relationship with all Souk el
Tayeb farmers and producers. Taking care of delivering the
farmers' market every week, Mira also organizes food and feast
events - the Lebanon’s food festivals. Aside from all that, Mira
also handles all the Social Media and communication for Souk el
Tayeb.
Rana Zein, Accounting
Although Rana has a background in Biochemistry, she is in charge
of all the accounts of the organisation, keeping a sound
accounting system and finances. Along the way she earned a
“General Accounting Certificate”.
Naji Boustany, Project Developer
Naji who holds a Bachelor in Hospitality, Bachelor in Bussiness
management and MBA in supply chain and operations
management has joined Tawlet in 2011 as a manager for almost a
year. Naji is now responsible for the development of catering and
on developing Tawlet Ammiq.
Nicolas Mansour, Tawlet Manager
Nicolas who has Bachelor in Arts for Business Management and a
long time experience in F&B business now manages Tawlet.
Charbel Fares, Tawlet Chef
His background in Hotel Management and his 12 years of
experience as a chef specialized in Lebenese cuisine, Charbel has
been the chef for Tawlet since 2010.
Fadi Ayoub, Tawlet Sous Chef
Fadi joined Souk El Tayeb first as a valet parking in 2009. After
working hard and proving himself he has become the Tawlet Sous
Chef.
Sami Moussallem
One of the first members of Tawlet family Sami has a background
in Hotel Management and is responsible of the bar and sweets
buffet.
Elie Ibrahim
Elie has a degree in Hotel Management and has been with Tawlet
since 2009 where he is responsible for the service and welcoming.
3- Capacity Building
The Capacity Building program aims at building, reinforcing and
improving farmers, producers and cooks’ skills in both their
technical and non technical aspects. The technical aspect, through
provision of support in production, mainly agriculture and food
processing techniques and the non technical or business aspect),
through assistance and guidance on sales and marketing
techniques, admin & accounting, as well as visual identity &
promotion.
It includes:
- One to one consultancy
One to One Consultancy is finding a solution to a problem
identified from souk or Field inspections. It can be done also
further to the producer or farmer’s request, who wants to
empower his knowledge about a given topic. Consultancy
occurs in the farmer or producer’s premises, by specific
experts previously defined further to the problem or need
assessed.
- Trainings and Workshops
Trainings and workshops are organized normally at Tawlet
(accessible place by all SET family), following a joint defined
need or problem at a group of farmers and producers’ levels.
QA manager identifies adequate experts / specialists, and
collaborates with them on the organization of the training
sessions in the finest way to benefit as much as possible smallscale farmers and producers. In order to avoid overlapping and
repetition of same trainings’ topics (the fact that happen
presently in Lebanon) and to enhance the partnership spirit,
Souk El Tayeb’s invites other partners (NGOs, Foundations,
Cooperatives…) to attend and take profit from these sessions
too.
4- Learning
- Souk at School
We need text (old website, already told badeeh)
- El Tayeb newsletter
We need text (they are in a folder that I gave badeeh)
5- Publications and case studies
We need Content (they are in a folder that I gave badeeh)
6- Projects in Progress
- Ecosouk:
As a natural evolution of Souk el Tayeb, Eco-Souk will become
the permanent space for the Famers’ Market.
Eco-Souk is a green space that serves as a market, a meeting
place, a community garden, a kids eco-playground, a
communal kitchen, a co-op shop and a mini sorting and
recycling plant…using green architectural practices, built from
re-used and locally recycled materials and powered by clean,
alternative energy.
This innovative concept brings Lebanese communities together
in an eco-friendly green space, that Beirut desperately lacks.
The eco-market will become a microcosm of Lebanon where
communities join in celebration of Lebanese rural and culinary
traditions. It will represent every aspect of best environmental
practices against a backdrop of fair trade economic activity and
improved social integration.
- The Eco-Souk in brief:
- a farmers’ market generating income for a growing number
of rural producers from all over Lebanon
- an organic and natural food restaurant stocked by the
farmers’ produce and cooked by the producers
- a co-op shop to sell homemade, natural and organic produce
- a green play area for kids, a vegetable garden, and a tree
nursery.
- a zero waste structure built from recycled, reused materials,
providing the space and facilities to accommodate a large
number of farmers, producers and visitors
- A sorting and recycling unit for waste and water.
Some facts about the Project
- 3,000sqm including barn, co-op shop, producers’ kitchen,
recycling waste & water plant, kids playground
- Materials – recycled, reused, locally produced recycled glass
and plastic panels
- Zero waste, onsite waste recycling, solar energy etc
- Allows the development of more activities to cater to people
more than just one day a week therefore….
- Bringing more income generating activities for the producers:
more days to sell, more outlets to sell, etc.
- Provides a flexible dynamic space that can evolve over time
to and according to needs
- A living earth – platform for environmental awareness.
- Language Work Exchange Program (LWEP)
The objective of this program is allow foreign students
(students) to work for Souk el Tayeb’s farmers and producers
(hosts) for two weeks, in exchange for regular conversation in
Arabic to improve the students Arabic language skills. The Souk
El Tayeb Language-Work Exchange Program offers to provide
language learning opportunities for the growing number of
foreign students in Lebanon, assistance to small scale
Lebanese food producers, promotion of Lebanon’s food,
language and culture, as well as help for the improvement of
the farmers and producers work, sales and skills.
- CHT:
Beit Loubnan/Communal Homes of Tradition (CHT). A new
approach…back to rural areas. Following solid experience
gained through introducing traditional food and production
methods through weekly Farmers Markets in Lebanese cities,
and in Food and Feast events all over the country, Souk el
Tayeb has partnered with the International Labour
Organization (ILO) to develop Beit Loubnan/Communal Homes
of Tradition (CHT). These CHT “Homes” will be located in
Lebanese villages as centres featuring traditional architecture,
arts and crafts, sustainable agriculture, indigenous food and
Lebanon’s legendary hospitality. Back to rural, going back
home. …Just as farmers and producers come from rural to
urban for our weekly farmers markets ….so city dwellers will go
from urban to rural to visit Beit Loubnan.
Beit Loubnan/Communal Homes of Tradition (CHT).
The Mission: To keep the farmer/producer in his own
environment while creating a meeting place for producers,
artisans and consumers to contribute towards reviving and
perpetuating local traditions.
The goal is to prevent traditions and crafts from dying out by
creating job opportunities in the rural communities through a
wide range of services, offering traditional food, arts and
crafts, the best Lebanese ingredients and skills in an authentic
setting.
This is home away from home – conveying the atmosphere of
an actual Lebanese house, with its regional features. Each CHT,
in each of five regions, will be named after the village in which
it is located (Beit Bsous, Beit Assia …).
It will consist of:
Arts & crafts workshop where:
- Artisans of the region will produce
- Artisans of the region will teach/share their know-how with
other artisans and visitors (tourists, locals,) in an effort to
preserve those arts.
An exchange workshop where :
- Local and international architecture and design students will
come to learn through special projects and initiatives.
- Local and international artists will share with artisans
A Traditional Kitchen where local farmers, producers and
cooks will:
- Prepare daily homemade food to be served in the restaurant
“Table d’Hôte
- Prepare typical “mouneh” of the region (jams, pickles,
preserves…)
Bed and Breakfast: rooms available for rent
A “Table d’Hôte” offering local and traditional specialties
prepared by the producers of the region.
A shop where all CHT products will be available for sale.
A Kitchen Garden with fresh produce maintained by the local
farmers and featuring sustainable agricultural practices
(organic and traditional). The garden produce will be used in
the kitchen, for the “Table d’Hôte” recipes and “mouneh
“and will be sold in the local farmer’s market.
CHT is a home, BEIT- not simply a place “to buy and sell” but a
center to share knowledge, ideas and life skills; a place where
all are welcome at the “Table d’Hôte” or to stay the night. It
just like “going back home”.
Souk El Tayeb:
1- The Farmers’ Market
Souk el Tayeb is an open- air weekly Farmers’ Market in
Downtown Beirut every Saturday at Beirut Souks, Trablos
street from 9 am to 2 pm.
The Farmers’ Market offers fresh, local, seasonal food
products and also organic produces.
2- Quality Assurance
Quality Assurance system ensures that the Souk will remain
a unique place for vendors to sell their products and for
customers to buy high quality, home-grown, traditional,
local produce.
The objective of the Quality Assurance system is to develop
and implement a proper internal inspection and control
systems for all products offered by Souk el Tayeb. This
includes:
1. Applying Souk el Tayeb’s Rules & Regulations (PDF or
word document) to ensure proper management of the souk,
as well as to protect the interests of small farmers,
producers, and customers.
2. Ensuring proper control and inspection of the products
[fruits and vegetables, processed food, cooked food, dry
products and others] by:
Performing inspection visits to the farmers’ market in
order to follow-up on quality standards and rules and
regulations
Being present at Souk el Tayeb with the farmers and
producers, providing them with onsite assistance
Organizing field visits whose objectives are to
understand the farmers and producers’ environment and
daily business and assist them in their work. PICS
In coordination with the local organic certifiers
(LibanCert and IMC), following-up on any directive provided
by them for organic products.
3- Organic Certification
Souk el Tayeb is the first platform for organic in Lebanon. It
acts as a platform for local organic producers to sell their
products, a place where customers find local organic
products, a showcase for producers and customers to learn
about organic and a place for awareness and organic
campaigns (post cards and tayeb el organic event flyer
attached)
One third of the market’s produce are certified organic
(fresh, processed and cooked). “Organic” is not just an
adjective or a name that anyone can add on products, but a
very strict label that can only be obtained through specific
certifying bodies.
In Lebanon there are 2 certifiers:
1- IMC (Instituto Mediterraneo Di Certificazione) 01874851 www.imcert.it
2- Libancert 01- 282349 www.libancert.org
Organic Certification follows European standards. Once
conform, a certificate is issued and provided to the farmer
or producer – and available to the customers. At the Souk,
farmers and producers display their certificates in their
stalls.
4- Social Implication
Souk el Tayeb is a social enterprise with different income
generating projects where income goes first to projects
benefiting the farmers and women from the rural areas.
Souk el tayeb is not just about providing a market place to
sell, but it is about empowering people - in this case
farmers, growers, ladies from rural areas - providing them
market access and social recognition, this is why souk el
tayeb also offers capacity building programs, training
beneficiaries on new agricultural techniques, helping them
convert into organic and more sustainable farming practices
that give them long term higher yields and better quality
products
From about 10 farmers at its start, Souk el Tayeb reaches
today a network of 100 farmers and over 500 beneficiaries
By connecting both consumers and producers who value
traditional, high quality, natural products, farmers are able
to get a fair price for their goods, gaining recognition and a
better income.
5- Events at Souk
Souk El Tayeb isn’t only a farmers’ market but a platform
that connects partners with the same/close vision or
mission. Every month Souk El Tayeb holds at least two
events around a special product/food, concept, occasion
etc...
2 sections: Upcoming events and Past events.
NEED All Eflyers (already sent to badeeh and also gave them
to badeeh in a folder)
6- How to join us
To apply to Souk el Tayeb, new vendors must have:
- An application form (PDF Download)
- A copy of the “Rules and Regulations for Souk el Tayeb
Farmers Market” (PDF download)
After reviewing the rules, vendors must submit the
following to the Souk el Tayeb Quality Assurance Manager
on jihane@soukeltayeb.com:
- The completed and signed Application Form
- The required support materials and forms
- The signed Agreement Form
Tawlet:
1- Farmers’ kitchen
We need text (it is in the text I sent you by email)
2- Weekly menu
We need text (no text only weekly newsletter, I will send you
the latest by email)
3- Cooking classes
Tawlet Souk el Tayeb offers cooking classes to everyone that
wishes to learn the best of Lebanese cuisine.
Classes’ themes
depend on the producer of the day and can be tailored to your
requirements.
The different cooking classes:
“101 Lebanese cuisine” (tabouleh, moutabal, kebbeh…) –
“All
about Kebbeh” with Suzanne Doueihy,
“Chouf mountain food”
with Siham Ghanem (hrisseh & co),
“Southern taste” with
Oum Ali (frikeh & co),
“Forgotten West Beqaa” with Nada Saber (zenkol, reshta & co)
4- Catering
We need text (it is in the text I sent you by email)
5- Professional development
We need text (it is in the text I sent you by email)
6- Events at tawlet
We need text (only eflyers that I have in a folder with
badeeh)
7- How to join us
We need text (it is in the text I sent you by email)
Dekenet:
1- Farmers’ Shop
We need text (it is in the text I sent you by email)
2- Farmers’ Products
We need text (it is in the text I sent you by email)
Wines of Lebanon:
Tawlet launched Wines of Lebanon, an initiative that brings
together all of Lebanon’s wine producers under one roof.
We
house the largest collection of Lebanese wine that you can find
in any restaurant anywhere in the world and hold regular
events to promote, and raise awareness of a wine making
heritage that stretches back 7,000 years.
Wines of Lebanon
features a comprehensive wine list along with tasting notes
compiled by Michael Karam, the award winning Lebanese wine
writer.
1- The project
We need text (it is in the text I sent you by email)
2- The Wine Maker of the Month
We need text (it is in the text I sent you by email)
3- Wine list and boutique
We need text (it is in the text I sent you by email)
4- Lebanese Wine appreciation classes
We need text (it is in the text I sent you by email)
5- Wine consultancy
We need text (it is in the text I sent you by email)
Food and Feast:
Vision and Mission:
Food and Feast / Lebanon’s Food Festivals, celebrates local Lebanese
diversity, highlights local culture and food traditions of a village or a
region. Discovering local hidden treasures, typical products, special
dishes, wonderful farmers and producers…Always celebrating the best of
each village and locality. Celebrating kibbeh in Ehden, fish in Batroun,
karaz in Hammana, akkoub in Deir el Qamar, kaak bi haleeb in
Marjeyoun…
Purpose:
Food & Feast festivals highlight the cultural specificities of
Lebanon ’s various regions with the aim of establishing a stronger
relationship between city and village. These festivals not only introduce
people to these villages, but also promote the local economy by giving
producers a market to sell their products.
The project also aims at
promoting ecotourism in the regions in partnership with local
communities and the civil society.
Objectives:
Promote Lebanon’s less touristic, less visited and less
known villages/areas.
Meeting the people of the villages, farmers,
producers at the local market created for the event and other
activities.
Empower local farmers, producers and
artisans
Collaborating with local authorities to create an event to
promote the village and its traditions
Promoting internal tourism
Activities:
Local Market: A local market for local producers and various
products:
Farmers and producers of locally grown fresh fruits and
vegetables
Homemade mouneh producers
Cooks of traditional local
cuisines
Artisans for traditional arts and crafts
Village Lunch: Visitors enjoy the local specialties around a lunch table
with a number of different traditional dishes of the villages cooked by the
villagers themselves.
Entertainment for Locals: Celebrating each regions specific feast
activity through competitions (most delicious local dish, longest church
bell ring) and traditional entertainment (zajal, dabkeh etc..). Including:
Food competitions: Most delicious “famous traditional dish” of the
village. E.g.: Most Delicious Kebbeh in Zgharta, Best Kaak bi Haleeb in
Marjeyoun etc…
Local Competitions: Villages traditional competitions engaging locals.
E.g.: Longest Chruch Bell Ring, Biggest Grape Cluster in Sebeel etc…
Traditional Entertainment: Entertainments involving local
participants. E.g.: Dabkeh, Zajal, Seif w Teres etc…
Activities and Entertainment for Visitors: A series of activities
to entertain the visitors and introduce them to the traditions and
specialties of the villages.
Sightseeing: Guided sightseeing
tours to promote each region’s specific natural beauty such as
indigenous plants, animals, history and
architecture.
Ecotourism: Activities in nature. E.g.: Hiking,
paragliding etc…
Weekend at the village: suggestions for bed,
breakfast and activities.
Kids Activities and Entertainment: a
series of educational and entertaining kids’ activities specific
for each village.
Inflatable games, Face painting, Arts and
Crafts etc…
Seed planting, cooking demonstrations, recycling
etc…
Please we need this files separated in folders each one
related to the section named below
1- Lebanon’s Food Festivals (it is in the text I sent you by email)
2- Events (where eflyers are posted) (with badeeh in the folder)
3- Pictures (it is in the text I sent you by email)
Faces and Stories :
Rima Massoud ….
Oum Ali ….
Nada and Nabil Saber….
Merwen Naoufal….
Walid and Maysoun Nasr el dine….
Suzanne Dhoueihy….
Nadim Rawda….
Maurice Habib….
Maguy Mohawess….
Josephine Ghaleb….
Georgina Al Bayeh….
Zeina Ibrahim Hayek….
Press :
We have the press