From Awareness to Action: Wise Amewuda’s Rise as a Nutrition AdvocateIn Franco, Ghana, a young teacher trainee is proving that education can do more than shape the mind. It can transform entire communities. His journey toward healthier living started with his participation
Daily Dose of Wellness: Nyanya Manneh’s Journey in Nutrition Advocacy.Nyanya Manneh is a trainee of the AfriCAN “Good Nutrition Starts with Me” initiative and a member of Health4Me Gambia. Following the training, she reduced her consumption of sugar and ultra processed foods, and
From Waste to Resource: Composting and Nutrition Education in CameroonPutting into practice what he learned during the AfriCAN “Good Nutrition Starts with Me” training, hashtag#Etape Ngole's passion for nutrition and sustainability inspired him to organize a unique learning experience for Class 5
AfriCAN - Africa Catalyzing Action for Nutrition was established on the belief that Africa’s greatest potential for solving its nutrition challenges lies within its people, especially its youth. Through its “Good Nutrition Starts with Me” Youth Initiative, the youth in Ghana
Meet Arabiatou Badjie, a vibrant changemaker from the African Youth Leadership Hub - Gambia Chapter. In March 2024, she participated in the “Good Nutrition Starts with Me” training, organized by the Africa Catalyzing Action for Nutrition (AfriCAN) and National Nutrition Agency
Written by Prem Bindraban, Program Leader, Fertilizer Research and Responsible Implementation (FERARI); Rob Groot, Director of Global Partnerships; and Upendra Singh, Vice President of Research / Posted Courtesy of Fertilizer Focus The United Nations Food Systems Summit (UNFSS) is scheduled to take place in September 2021 and the growing attention to
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
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).
