The views and opinions expressed in these writings are solely those of the authors and do not necessarily reflect the views of the AgriLuxe Marketing Team.
An Entrepreneurial Focus on agri-innovations
Facilitating Farm-to-Fork Goodness at the Hoekkraaltjie
Tracey-Lee Rall and Johan Burden, owners of Hoekkraaltjie Farm, discuss the values behind their business’ operations and the relevance to rapidly increasing markets for nutritious, locally-sourced, and sustainably-produced foods.
In the Vegetable Garden with Naledi
Tshimong ya Meroho Le Naledi* – written in Sotho – is a children’s book set in a vegetable garden and teaches principles of self-sufficiency, oneness with all of creation, and love for self, the environment, and all of humanity. The book was the inspiration for...
The Chefs’ Corner
Recipes for Sustainability
Re-Plating Africa’s Indigenous Foods
Mokgadi Itsweng is a chef, food activist, food entrepreneur and food writer, who has been in the food industry for over 15 years. She is passionate about food sustainability, food security and works with the Chefs’ Manifesto, the advocacy hub that coordinates global campaigns to help achieve the United Nations Sustainable Development Goal (SDG) 2 by 2030. Chef Itsweng’s passion and expertise lie in re-introducing to our plates, with a modern infusion, indigenous foods that are good for the earth and for our health. She is the Founder and Head Chef for Lotsha Home Foods and Ujuspice, food businesses that celebrate South African ingredients and recipes.
AgriLuxe Marketing recently caught up with Chef Itsweng to learn more about her work, including her latest project, the publication of Veggielicious – a beautifully styled tome of plant-forward recipes.
Ensuring a Seat of Honour at the Table for African Fonio Producers
Fonio, also known as the “seed of the universe,” is an ancient African grain traditionally served to guests of honour in West African – particularly the Sahel – culture. AgriLuxe Marketing chatted with Chef Pierre Thiam about his work in linking smallholder African fonio farmers to international markets. Chef Thiam, who cites Léopold Sédar Senghor – Senegal’s first president – as one of his early influencers, has a vision to transform fonio into a world-class crop for Africa’s socio-economic and environmental benefits. The following are his responses to our questions.
Breakfast in Rwanda – Land of a Thousand Hills
Chefs Claude, Olivier, Patrice, and Japan invite you to a nutritious traditional breakfast, using local ingredients, in honor of Rwanda’s Umuganura Festival. Umuganura is celebrated each year on the first Friday in August to promote valuing and celebrating achievements and crop yields from the country’s soil.
Good Food for All – The Chefs’ Mantle
An inspirational panel discussion with renowned African chefs on the importance of food and nutrition education; their role as chefs in stimulating demand for local nutritious indigenous products; the role of governments in creating the enabling environment; so that in partnerships, with other players in agri-value chains, they can deliver good food for all.
Exploring Africa’s Culinary Infinity with Chef Bigayimpunzi
My name is Claude Bigayimpunzi. From an early age, I had always been fascinated and interested by gatherings of people for get-togethers, parties, weddings, birthdays, family reunions. What I quickly realized was that all those parties and functions had one thing in common. Food. What you should know is that at the essence of every chef, there is that love and passion for feeding people.
Voices of the Chefs
Launched on 17 March 2020, the Chefs’ Manifesto Podcast is a resource for chefs to share stories of action on sustainable development tied to the UN SDGs through the Chefs' Manifesto community. Season 1 The first series is hosted by Chef Tom Hunt and features a total...
Is Zimbabwe’s Latest Mechanization Market Model Meeting Smallholders’ Needs?
A $51M facility will offer Zimbabwean farmers a new model for sourcing farm equipment. But will the new arrangements have an impact on the country’s ailing agricultural sector?
How Digitalization of the Supply Chain will Reduce Global Food Waste
With the ever-rising stats around food waste (1.6 billion tons of food lost or wasted each year representing $1.2 trillion), now is the time for the industry to adopt a more digitalized approach across the supply chain. Implementing integrated and innovative systems will allow all key stakeholders, from field to fork, to efficiently manage food and reduce the risk of waste.
Afreximbank provides US$400M to Drive Agricultural Productivity in Africa
Multilateral trade finance institution African Export-Import Bank (Afreximbank) has approved US$400 million revolving global credit facility agreement for the Export Trading Group (ETG) to drive agricultural productivity on the continent. The Afreximbank facility will address key bottlenecks faced by African agricultural exporters, aggregating large values of produce to give small- and medium-scale enterprises access to regional and international markets.
How Optimal Water Use Can Support Food Security, Reduce Waste in Africa
While wastewater reuse provides a sustainable solution in supporting food security amid looming water shortages, the infrastructure costs present a barrier to widespread adoption in South Africa. Achieving sustainable food production to ensure food security has multifaceted challenges that require action across many sectors. With this in mind, IFAT Africa 2021 will be co-located with Food and Drink Technology Africa and Analytica Lab Africa, and will also feature a new Renewable Energy Zone.
How Power Shaped the “Success Story” of Genetically Modified Cotton in Burkina Faso
Burkina Faso was the first African country where a GM crop was principally grown by smallholder farmers. Observers were shocked when only 8 years later Burkina Faso abandoned genetically modified cotton. Anthropologist Glenn Stone has argued: “We are naïve in swallowing empirical claims without a careful consideration of how vested interests affect the creation of facts.”
FONIO: The Oldest Cultivated Grain Indigenous to Africa Driving the Latest Demand in Health and Nutrition Markets
In the fonio-growing regions of West Africa, the ancient grain is referred to as ñamur burr (food for royalty). This “seed of the universe” is high in protein and healthy for the environment. Pierre Thiam, a native of Senegal, now a New-York based chef and co-founder and president of Yolélé Foods Inc, contracts with farmers to buy their crops at “attractive” prices while also working with them “to help them increase their productivity and thus their profits.”
Africa Agriculture Trade Monitor 2020
International Food Policy Research Institute (IFPRI), 2020
The State of Food Security and Nutrition in the World 2020: Transforming Food Systems for Affordable Healthy Diets
FAO, IFAD, UNICEF, WFP, WHO, 2020
The Digitalisation of African Agriculture Report: 2018-2019
CTA, ACP, EU, June 2019
Money Flows: What is Holding Back Investment in Agroecological Research for Africa?
Biovision, iPES-Food, IDS, 2020
Diets for a Better Future: Rebooting and Reimagining Healthy and Sustainable Food Systems in the G20
Breaking Away from Industrial Food and Farming Systems: Seven Case Studies of Agroecological Transition