Tasting the Forgotten - the future of forgotten foods and neglected and underutilized species (NUS)

22 May 2026. Tasting the Forgotten - the future of forgotten foods and neglected and underutilized species (NUS)

Thought leaders, chefs, researchers, policymakers, and food innovators gathered at the Africa Museum in Tervuren, Belgium, for the “Tasting the Forgotten” event — an inspiring dialogue and culinary experience focused on the future of forgotten foods and neglected and underutilized species (NUS).

The event served as a platform to reconnect biodiversity, nutrition, culture, and sustainable food systems, while highlighting how traditional and indigenous crops could contribute to healthier diets, climate resilience, and inclusive economic opportunities.

The program opened with welcoming remarks from Joanna Kane-Potaka, Secretary General of the Global Forum on Agricultural Innovation and Research (GFAIR), followed by opening remarks from Christophe Larose, Head of Sector for Sustainable Agriculture at the European Commission.

Forgotten Foods offer diverse, climate-resilient options that can strengthen food systems and improve diets. These crops are living libraries of genetic diversity, essential for sustainable agriculture. Indigenous crops are inherently adapted to local conditions, reducing reliance on external inputs. Forgotten Foods are not a niche. They are a vehicle for equity, recognising the knowledge and labour of those who have sustained them for generations. These crops must be put on political agendas, from local to national to global. Christophe Larose

One of the highlights of the morning session was the launch of the report on the African Diaspora Food  Market in the United Kingdom, which explored the growing importance of diaspora-driven food economies and the opportunities they presented for forgotten and indigenous crops.

The research commissioned by the Global Forum on Agricultural Research and Innovation (GFAiR) and conducted by The Food Bridge vzw and funded by the European Commission, surveyed 1,507 African diaspora consumers across the UK and found that 97% include African food in their regular diet, with 35% consuming African food daily and 39% at least once a week. 

According to the study titled “A Research on the African Diaspora Food Market in the United Kingdom: Understanding Market Dynamics, Opportunities and Indigenous Food Systems”  the estimated annual

market value is £1.5 billion in the UK alone, with a projected €11.5 billion market across Europe.

The research – conducted between January and April 2026 – highlights that African food is not a niche or occasional choice, but a core component of daily diets – comparable to staple foods in national consumption patterns. This positions the African diaspora food market as a mature, stable, and scalable agro food sector.

First Panel: Forgotten Foods, Global Futures: From Tradition to Transformation

The first panel discussion explored how forgotten foods could move from traditional knowledge systems into mainstream global food futures.

Panelists

• Paulo Caruso de Lima — Liaison & Partnerships, FAO EU and Belgium
• Christian Abegan — Executive Chef, Ambassador for WFP, and 2024 recipient of the Grand Medal of the Institut de la Gastronomie Française for promoting African cuisine
• Prof. Patrick Van Damme — Professor Emeritus, Tropical Agronomy
• Dr. Venkatesh Palani Samy — Adviser (Agriculture & Marine Products), Embassy of India to the EU, Belgium and Luxembourg

The discussion emphasized how innovation, policy, gastronomy, and research could work together to transform overlooked crops into drivers of resilient and equitable food systems.

Diversity for Healthy Diets and Healthy Planets

Following a coffee break, participants heard from Nico Wilms-Posen of CropTrust Germany, who delivered a presentation titled “Opportunity crops & genebanks: Diversity for healthy diets on a healthy planet.”

The session highlighted the critical role of crop diversity and conservation in addressing global nutrition and climate challenges.

Second Panel: From Biodiversity to the Plate: Why Forgotten Foods Matter Now

The afternoon panel focused on the growing movement to bring biodiversity directly into culinary spaces, consumer markets, and food entrepreneurship.

Panelists

• Julie ABISSEGUE — Founder, ADA Studio Paris & AfroFood Business Consultant
• Jashan Sippy — Founder & Director, AYU & ifooddesign
• Shreya Kausik — Indian Food Expert & Owner, Chandigarh Belgium
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The discussion explored how chefs, entrepreneurs, and food advocates were helping reintroduce forgotten ingredients to modern consumers while preserving cultural identity and promoting sustainable food practices.

Respondent Emile Frison former DG Alliance of Bioversity-CIAT

A Culinary Journey Through Forgotten Foods

The event concluded with a curated lunch experience titled “Tasting the Forgotten,” combining storytelling, dialogue, and culinary exploration. Participants engaged in table discussions focused on three key pathways for integrating neglected and underutilized species into global food systems.

The culinary component featured:

• Jumah Alhassan — Chef & Owner, Jumah’s Corner Gent
• Achieng Renish Mbuge — Kenyan Forgotten Foods Advocate

Together, they showcased how forgotten foods could create powerful connections between heritage, nutrition, innovation, and sustainability.

As global food systems continued to face mounting pressures from climate change, biodiversity loss, and nutrition insecurity, Tasting the Forgotten demonstrated that many solutions already existed within traditional crops and indigenous knowledge systems — waiting to be rediscovered, celebrated, and scaled for the future.