The African Food Manifesto

Showcasing African gastronomy to the world as modern, diverse, and exciting. Through experimentation and celebration of local food and produce.
Supporting and collaborating with local farmers and producers both agricultural and aquatic/ hydrological, to elevate and strengthen the placement and utilization of locally grown or farmed produce within restaurant and tourism sectors as well as the main consumer market.
Revive the local and historical foods, produce and techniques and apply the gastronomic heritage to modern presentations of fare.
Pushing a locality-based food scene as farm to fork and more sustainable interaction between kitchens and producers directly optioning to buy more produce locally and directly.
Cooking seasonally and regionally in direction to the locality of the kitchen, minimizing transport footprint and importation of produce, working directly with farmers and producers to minimize food/ harvest waste and loss, and to ensure a higher yield and better all-round quality of the produce.
Promoting better and broader education by interacting and directing efforts to share skills and knowledge and support a more open dialog and unity within the whole industry. Making sure to push and help young talents achieve their goals and creating a new modern sustainable and innovative gastronomic future.
Supporting small-scale farming and conscience-driven producers. Minimizing negative impacts in the production chain on the environment, local markets, and the economy as well as animal welfare and rights, optioning for low-impactful harvesting, fishing, farming, production, and transport.
Show the world what Africa can do and strive to become the innovative epicenter for new flavors and gastronomic ingenuity.
Collecting and cataloguing, Protecting and safeguarding craft trades and technology passed down through generations to insure that the skills of the traditional communities doesn’t get lost to time.