Once associated as a food for the rural poor, these innovative chefs are embracing millets for their flavor, nutrition, and environmental benefits
Food Tank is highlighting 10 breweries around the world switching out barley and wheat for traditional grains that support celiacs and small farmers.
Three women-led businesses use Smart Food to bring healthier snacks to the market while empowering local farmers and enhancing crop resiliency.
By facilitating participatory cooking training and educational demonstrations, ICRISAT is empowering Kenyan women and improving the nutrition, dietary diversity, and wellbeing of rural families.
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.