Sustainable Gastronomy as a Pathway to Food Transformation in Africa

16 July 2026. The webinar "Sustainable Gastronomy as a Pathway to Food Transformation in Africa" was organized by the Leading African Women in Food Fellowship (LAWFF) Alumni Network. It explored how Africa's indigenous foods and culinary traditions can become catalysts for transforming the continent's food systems by improving nutrition, preserving biodiversity, strengthening food sovereignty, and creating new economic opportunities. Rather than focusing solely on food production, the discussion examined gastronomy as a bridge between agriculture, culture, entrepreneurship, and sustainability, arguing that traditional African foods should be repositioned as premium, innovative products that contribute to healthier diets and more resilient local economies.

The webinar emphasized that indigenous foods are central to Africa's future food security. Speakers

discussed how traditional crops and recipes embody generations of knowledge on climate adaptation, sustainable farming, and nutrition, yet remain underutilized in formal food systems. They explored the connections between biodiversity conservation, cultural heritage, and culinary innovation, highlighting the role of chefs, food entrepreneurs, researchers, and policymakers in increasing consumer demand for indigenous ingredients. Particular attention was given to the leadership of women and youth, who are developing new businesses, value-added food products, and culinary experiences that celebrate African food heritage while creating employment and market opportunities.

The webinar also positioned

sustainable gastronomy as a practical pathway for achieving broader food systems transformation. Participants discussed how reconnecting consumers with indigenous foods can shorten supply chains, strengthen local food economies, encourage agroecological production, and reduce dependence on imported staples. By integrating culinary heritage with innovation, education, and entrepreneurship, the webinar argued that Africa can build more inclusive, nutritious, and climate-resilient food systems while elevating indigenous foods from marginalized crops to symbols of identity, health, and sustainable development.

• Dr. Annie Trevenen-Jones – Lead Technical Consultant, Urban-Rural Alliances, C40 Cities; discussed the relationship between sustainable cities, local food systems, and indigenous foods.
• Jodi-Ann Palmer – Founder, The Food Design Agency; explored food design, consumer
  
  behaviour, and how gastronomy can drive innovation in African food systems.
• Chiamaka Nwakalor-Egemba – Executive Chef, Dish L'Afrique; shared practical experiences of incorporating indigenous African ingredients into contemporary cuisine and elevating African gastronomy.
• Moderator: Mercy Olorunfemi – Project Manager, Global Alliance for Improved Nutrition (GAIN).
• Host: Jacinta Mwau – Head of Programs, Eastern Africa Grain Council (EAGC).