In a recent government meeting held in Addis Ababa, discussions centered on the pivotal role of young people as changemakers in the realms of art, creativity, and sustainable food systems. The gathering, which featured prominent figures such as Dr. Mirion Balad, the general coordinator of the Alliance for Food Sovereignty in Africa (AFSA), emphasized the urgent need to reclaim traditional food systems and promote food sovereignty across the continent.

Dr. Balad highlighted the significance of food as a fundamental human right, asserting that access to food should not be viewed as a luxury. He underscored the importance of a unified African stance on food sovereignty, particularly in light of the challenges posed by malnutrition, environmental degradation, and cultural erosion. The meeting brought together chefs, policymakers, and grassroots leaders from 24 African countries, fostering a collaborative environment to explore these pressing issues through the lens of culinary arts.

One of the key messages from the discussions was the need to celebrate African heritage in food. Participants stressed that food is not merely for nourishment; it embodies spirituality and cultural identity. Dr. Balad pointed out the persistent colonial narratives that undermine Africa's self-sufficiency in food production, urging attendees to confront these misconceptions and advocate for the implementation of existing policies that support sustainable food systems.

Another critical topic was the disconnect between the younger generation and traditional food practices. Dr. Balad called for a revitalization of culinary education in Africa, emphasizing the need to focus on indigenous food systems rather than European culinary traditions. He noted that there is a wealth of knowledge within local communities that can be harnessed to promote cultural pride and sustainable practices.

The meeting concluded with a commitment to uplift all stakeholders, including chefs, and to demand the implementation of supportive policies. The chefs present agreed to collaborate and amplify their voices in the movement for food sovereignty, recognizing their role in shaping a healthier and more culturally appropriate food landscape for future generations.

As the discussions unfolded, Chef Ekabuy, a food justice advocate, showcased African culinary heritage through live cooking demonstrations, reinforcing the message that African youth must lead by example in promoting their cultural food practices. The meeting not only highlighted the challenges faced by African food systems but also illuminated the potential for art and creativity to drive meaningful change in the pursuit of food sovereignty.