Date:
Location:
Join us for a panel discussion on How African Food has Shaped the Global Food System on Wednesday, October 12 from 2pm-4pm in the CAS Lounge. A tasting will follow in the CAS Seminar Room. This event is part of our African Food Festival in collaboration with African Food Changemakers and Harvard Worldwide Week.
Space is limited. Please register to attend by Tuesday, October 11. (IF THIS EVENT IS OVER-CAPACITY, ENTRY WILL BE PERMITTED ON A FIRST COME, FIRST SERVE BASIS WITH HARVARD STUDENTS GIVEN PRIORITY. BECAUSE OF THIS, ALL HARVARD STUDENTS SHOULD ARRIVE BY NO LATER THAN 1:50PM OR YOUR SEAT WILL BE GIVEN TO A REGISTERED MEMBER OF THE PUBLIC. HARVARD STUDENTS SHOULD BRING THEIR ID FOR PRIORITY ENTRY.)
This is a hyrbrid event. Those who cannot attend in-person may register for the Zoom link: https://harvard.zoom.us/webinar/register/WN_rVc83C4ESpCXBEOPdErVqg
The panelists will:
- Review the history and evolution of African food
- Showcase Africa's role in shaping the future of food globally
- Showcase Africa's dynamic and innovative entrepreneurs who are serving as narrative change makers in the global food ecosystem
- Discuss critical steps to amplify Africa's voice and impact in the global food and nutrition ecosystem
Panelists:
Chef Zoe Adjonyoh
Zoe Adjonyoh is a chef, writer, entrepreneur, and founder of Zoe’s Ghana Kitchen. Through her mission to bring the great flavors of West Africa to a wider audience, Zoe has been pioneering modern West African food in the forms of supper clubs (London, Berlin, New York, Accra, Wales, Russia), her own restaurant in Brixton, pop-ups, street food, and events since 2010.
In 2017 she released her debut cookbook Zoe's Ghana Kitchen, which was republished and released nationwide in the US in October 2021, earning a spot on The New York Times Best Cookbooks of 2021 List.
Based on Zoe’s work and impact, she was named one of “London’s hottest chefs” by Time Out and one of ‘The 44 Best Female Chefs’ by Hachette Cuisine France. She was honored at the James Beard Foundation In New York and given the Iconoclast Award in 2018. In February 2019, Zoe was invited to speak at TEDXOxford about Food: Its Importance to Cultural Stepping Stones of Understanding and Exchange.
At the start of the COVID-19 pandemic, Zoe converted her entire catering operation into an online spice store selling house spice blends, salt mixes, and single origin ingredients from small, independent organic farms in West Africa; and a community kitchen to feed those most impacted by the pandemic (including the NHS staff) in her East London community of Hackney - serving 500 meals per week out of her home.
In April 2020, Zoe launched Black Book Global, a representation agency and platform for POC in the food industry and released her new podcast Cooking Up Consciousness. Most recently, Zoe has joined the boards of The New American Table and Gods Love We Deliver.
Chef Wisani Marivate
Wisani Marivate was born 28 years ago in Pretoria, South Africa. Having always had the love to share food and experience food with friends, family and also kind strangers, he has had the heart to explore life through food. He first worked washing dishes in a kitchen in Pretoria, then moved to be in front with guests at a breakfast cafe in Johannesburg working as a waiter. In the years after, he decided to study while working and has managed several accolades through the opportunities that arose with moving to the dining capital of South Africa, the Winelands in the Western Cape. He has been in the Top 9 restaurants in South Africa, continued to explore other kitchens by mustering the courage to compete and win in Young Star Competitions in Baking and Barista work respectively, and won with milestones as best baker and first time ever barista champion. He had the opportunity to work for renowned hotels Majeka Hotel and most recently Delaire Graff, enabling him to carry Conde Nast and Relais Chateaux under his belt of quality. He prefers to connect with food and to connect with people. He also has a knack to share poetry from the depth of his heart.
Professor Ibrahim Sundiata
Ibrahim K. Sundiata is an American scholar and historian, whose research interest focuses on West African and African-American history. During his career, he also carried out research on Atlantic slavery, migration and colonialism, and its legacies in Equatorial Guinea and Liberia. Also, Ibrahim examined race relations in the United States and Latin America, particularly in Brazil.
Ndidi Nwuneli
Ndidi Okonkwo Nwuneli is an expert on agriculture and nutrition, entrepreneurship, social innovation, and youth development. She has over 25 years of international development experience and is the founder of LEAP Africa, Changing Narratives Africa, and African Food Changemakers (www.afchub.org) . She is also the co-founder of Sahel Consulting Agriculture & Nutrition Ltd. and AACE Foods Processing & Distribution Ltd.
Ndidi serves on the boards of the Rockefeller Foundation, the Global Alliance for Improved Nutrition (GAIN), AGRA, Nigerian Breweries Plc. (Heineken), Godrej Consumer Products Ltd. India, the Young Global Leaders of the World Economic Forum, the Bridgespan Group, and the African Philanthropy Forum.
Ndidi holds an M.B.A. from the Harvard Business School and an undergraduate degree with honors from the Wharton School of the University of Pennsylvania. She was a Senior Fellow at the Mossavar-Rahmani Center for Business & Government at the Harvard Kennedy School and an Aspen Institute New Voices Fellow, a visiting Scholar at Max Bell School of Public Policy at McGill University, and an Eisenhower Fellow.
Ndidi is TED speaker and has received numerous awards and recognitions including the 2021 Harvard Business School Distinguished Alumni Award. She is the author of "Social Innovation in Africa: A Practical Guide for Scaling Impact," and "Food Entrepreneurs in Africa: Scaling Resilient Agriculture Businesses," both published by Routledge.