Indian Chef Anahita Dhondy cooks with millets, providing people with an opportunity to discover how beneficial smart foods are for their health, farmers, and the planet.
New gluten-free beer is using millets and sorghum, setting a new trend in the beer industry while also supporting local farmers, the environment, and our bodies.
Crop physiologists invest in research to develop climate resistant crops for smallholder farmers in the developing world. Sorghum and millet varieties that can withstand extreme climate conditions will reduce hunger and malnutrition.
Once associated as a food for the rural poor, these innovative chefs are embracing millets for their flavor, nutrition, and environmental benefits
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 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.