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.

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.

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.

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.

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.

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...