WEBINAR: Traditional and Indigenous Foods for Food Systems Transformation in Africa

20 May 2021. Traditional and Indigenous Foods for Food Systems Transformation in Africa Prof Linley Chiwona-Karltun, African Nutrition Society (ANS) and Dr Patrick Maundu, IUNS Task Force on Traditional and Indigenous Food Systems and Nutrition (TIFSaN).

#traditionalandindigenousfoods
#africanfoodsystems
#traditionalfoodsafrica

Traditional and indigenous foods are an important component of Africa’s food system but increasingly marginalised and threatened by a widespread dietary transition, rampant food imports and migration pervasively taking place across the continent. Unfortunately, neither policy nor research has provided an enabling environment. The UN Food Systems Summit (UNFSS) 2021 dialogues are intended to contribute to informing solutions that can foster positive food system transformation. This dialogue recognizes the important role that traditional and indigenous food and food systems can play in fostering positive food system transformation for Africa.

Discussions will be based around current contextual issues, innovative and game-changing solutions to transform food systems in Africa. The dialogue will elicit information that can inform the UNFSS process on the important role traditional and indigenous foods have played and can play in African food systems transformation.

This dialogue is jointly organised by the African Nutrition Society (ANS) and the IUNS Task Force on Traditional and Indigenous Food Systems and Nutrition (TIFSaN).

  • Theme 1: Knowledge, Research and Documentation – Patrick Maundu and Zeyuan Wang.
  • Theme 2. Overcoming challenges and risks facing the mainstreaming of traditional and indigenous foods of Africa in food value chains – Ben Bennett and Habiba Hassan-Wassef
  • Theme 3: The food industry and traditional and indigenous foods of Africa, can we make it a win-win situation? – Namukolo Covic.
  • Theme 4: Women, Youth, Chefs and Traditional Indigenous Foods – Linley Chiwona-Karltun and Ngonidzashe Kativu
  • Theme 5: Sustainable Development and traditional and indigenous foods of Africa – Beatrice Ekesa and Gina Kennedy

Acknowledgement
Swedish University of Agricultural Sciences; IUNS Task Force on Traditional and Indigenous Food Systems and Nutrition (TIFSaN); Africa Nutrition Society (ANS); CGIAR Programme on Agriculture for Nutrition and Health led by IFPRI; Zeyuan Wang, PhD student, University of Toronto; Saymore Ngonidzashe Kativu, MSc student, Swedish University of Agricultural Sciences; Natural Resources Institute, University of Greenwich.

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