Kenya’s push to promote traditional food is good for nutrition and cultural heritage
A few years ago, traditional vegetables and local foods in Kenya were largely perceived as foods of the poor and of the past. Local markets were dominated by three exotic vegetables: cabbage, kale (locally known as sukuma wiki) and Swiss chard (spinach).
Chemical traces in ancient West African pots show a diet rich in plants
West African cuisine is known for its distinct ingredients and flavours, often including a diverse range of plant foods. A traditional meal comprises a starchy staple cooked in a pot, served with a sauce prepared from vegetables, fish or meat. It is often accompanied by pulses. Today, these starchy staples include root crops such as yams, cassava, sorghum, pearl millet and maize.
Soil Nutrients: The Key to Meeting the Triple Global Challenge of Food and Nutrition Security, Climate, and Biodiversity
The United Nations Food Systems Summit (UNFSS) is scheduled to take place in September 2021 and the growing attention to soils emerging on its agenda is encouraging. Soils are generally understood to be needed to produce food. Less common is the notion that soils also are crucial to produce nutritious foods, close water and nutrient cycles and serve as a major sink for atmospheric carbon. Moreover, soils are the most important resource for farmers to earn a living.
