- The Africa-Europe Cluster of Research Excellence in Sustainable Food Systems (CoRE-SFS), co-led by the University of Pretoria and the University of Bologna, has launched a webinar series focusing on key topics shaping the future of sustainable food systems. This was the 3rd webinar.
- Looking specifically at the untapped potential of indigenous crops in shaping sustainable food systems, this webinar highlighted how traditional agricultural knowledge, combined with modern innovations, can drive food security, resilience, and economic opportunity.
The webinar attracted nearly 200 participants from across Africa and Europe, and also featured:
- Prof Peter Baguma of Makerere University in Uganda [peter.baguma@mak.ac.ug]. Prof Baguma explored the socio-cultural and policy dimensions of indigenous food systems in Uganda. His presentation focused on the historical importance of indigenous and traditional food crops, and outlined the threats they face, including land conversion, inadequate policy support and declining intergenerational knowledge transmission. He noted that attitudes towards indigenous foods are generally positive among rural populations, particularly in lower-income and female-headed households. These foods are often seen as nutritious, affordable and culturally significant. However, some perceive them as “food for the poor” or outdated, reflecting lingering biases that can hinder broader uptake. “Efforts to revitalise indigenous food systems must address marketing, education and policy,” Prof Baguma said. “There’s a critical need for community nurseries, value chain development and national policies that prioritise these crops as a foundation for food security.”
- Prof Riette De Kock [riette.dekock@up.ac.za]. She presented on the role of sensory innovation in enhancing the appeal of indigenous crops. Drawing on research in sensory science and consumer studies, she highlighted the importance of making traditional foods not just nutritionally adequate but also appealing to contemporary consumers. “Food neophobia – the reluctance to eat unfamiliar foods – is a real barrier,” she explained. “But by optimising sensory properties such as taste, aroma and texture, we can increase the acceptance of these foods, particularly among younger and urban populations.” Using examples like cowpea and sorghum-based products, Prof De Kock showed how traditional crops could be repositioned through modern food science to meet changing dietary preferences while maintaining cultural relevance.
- Moderated by Dr Abena Boakye of the Kwame Nkrumah University of Science and Technology in Ghana.
Recent research supports this view. According to Kanter et al. (2023), local and traditional food systems play an essential role in addressing both undernutrition and climate change. Moreover, studies like the one by Owusu-Kwarteng et al. (2024) emphasise the contribution of indigenous and traditional foods to dietary diversity and food sovereignty in African contexts.
Dr Boakye highlighted the interdisciplinary and applied nature of this work.
About CoRE-SFS
Food system challenges, including food insecurity, malnutrition, and poverty, persist in Africa. In 2023, the African Research Universities Alliance (ARUA) and The Guild of European Research-Intensive Universities (The Guild) launched 17 research clusters to foster collaborative research across Africa and Europe. Each Africa-
Europe Cluster of Research Excellence (CoRE) pairs researchers from at least three African and two European universities to tackle major scientific issues through research and education.
One of these clusters, the Africa-Europe Cluster of Research Excellence in Sustainable Food Systems (CoRE-SFS), is co-led by the University of Pretoria and the University of Bologna. This global platform includes 22 partners from across Africa and Europe collaborating on challenge-driven, integrated, and engaged research, focusing on sustainable food systems.
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