Chefs have the power to steer the conversation toward regenerative agriculture, a practice that gives back to the Earth and yields more nutritious, tastier ingredients.
Local Grains Promote Food Sovereignty in West Africa: “This Is the Future of Baking”
There is a growing movement to incorporate local, traditional crops into breadmaking and reduce Senegal’s reliance on imports.
Traditional Staple Crop May Help Manage Diabetes, Study Shows
Analyses from institutions across four countries demonstrate the positive effects of millet consumption on blood sugar.
With the Help of Ancient Grains, Gluten Free Beer is Saving the Environment and Local Farmers
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.
Scientists Use Technology to Resist Effects of Climate Change on Crops
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.
Millet and Sorghum are Climate-Smart Grains for Farmers in Chad
Climate-resilient grains like pearl millet and sorghum can help subsistence farmers in Chad enjoy increased crop yields and better self-resilience.
10 Craft Breweries Using Millets and Sorghum
Food Tank is highlighting 10 breweries around the world switching out barley and wheat for traditional grains that support celiacs and small farmers.
From Rural Farmers to Food Entrepreneurs: A Conversation with the Founder and CEO of Javara
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.
Senegalese Chef Champions the Benefits of Smart Food through Social Media
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.
Millets and Sorghum: Forgotten Foods for the Future
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.
Swigging Cashew, Sorghum, and Sugarcane: the Ghanaian Entrepreneurs Competing for Ghana’s Drinkers
In a country that relies heavily on imports, Ghanaian entrepreneurs are taking matters into their own glasses, providing drinkers with tipples that help local farmers and national pride.
