Once associated as a food for the rural poor, these innovative chefs are embracing millets for their flavor, nutrition, and environmental benefits
Three women-led businesses use Smart Food to bring healthier snacks to the market while empowering local farmers and enhancing crop resiliency.
Working with more than 50,000 farmers and 2,000 food artisans, Helianti Hilman, Founder and CEO of Javara Indigenous Indonesia, shares how her social enterprise empowers farmers and promotes indigenous, biodiverse food.
ICRISAT and the Akshaya Patra Foundation are joining forces to implement a new Smart Food-based mid-day meal program to improve nutrition and food security for Indian schoolchildren.
The Paris-based Senegalese chef, culinary blogger, Aissatou M’Baye, became a Smart Food Ambassador, using social media as a tool to expand awareness of healthy Smart Food recipes.
The Smart Food TV Show was launched in Nairobi, Kenya, challenging contestants to make delicious and creative dishes from millets, sorghum, and grain legumes.
The international crop research group, ICRISAT, is finding new and innovative ways to re-popularize millets and sorghum—traditional, nutritious, low-impact, and drought-friendly crops—in the semi-arid tropical regions of Africa and India.