Africa's chefs are cooking a homecoming for the continent's own ingredients

For five days this week, chefs across Africa swapped stories from their kitchens, farms and markets about the foods their grandparents grew up on — indigenous grains, legumes, vegetables and the seeds farmers save and share by hand. The first continent-wide chefs week, run by the My Food Is African Chefs Network with the Alliance for Food Sovereignty in Africa, closed on World Food Day (16 October) with chefs, farmers, seed keepers and journalists meeting to consider a shared charter. Their case is practical as well as proud: farming that works with nature keeps soil fertile, keeps seed in farmers' hands and helps crops cope with a changing climate — and there is an encouraging number behind them, with Africa's hunger rate easing from 20.3% to 20.0%, the first break in its upward trend since 2017.

SDG 2 · Zero hunger — Mechanism: behaviour campaign