African Chefs Unite in Addis Ababa to Champion Indigenous Cuisine and Food Sovereignty

From July 23–25, 2025, chefs, farmers, food activists, and policymakers from across the continent convened in Addis Ababa for the First Pan-African Chefs’ Gathering and Policy Convening on African Food Systems, organized by the Alliance for Food Sovereignty in Africa (AFSA). The landmark event brought together voices from 23 countries with one shared vision: to revive Africa’s culinary heritage, defend food sovereignty, and strengthen agroecological practices for a healthier and more just food future.

The gathering was anchored on the campaign “My Food Is African”, a movement to celebrate traditional cuisines and indigenous ingredients while resisting the spread of industrialized diets that undermine culture, health, and the environment.

Reviving Heritage, Reclaiming Sovereignty

At the heart of the event was the call to reclaim Africa’s food systems from production to consumption and place them firmly in the hands of local communities. By celebrating indigenous crops, traditional recipes, and community based farming practices, participants underscored the vital link between cultural identity and food sovereignty.

“Food is more than what we eat it is who we are,” said one chef participant. “By reclaiming our traditional dishes, we are reclaiming our dignity, our health, and our connection to the land.”

Key Objectives of the Gathering

The three-day convening was guided by four central goals:

• Revive Culinary Heritage: Celebrate and promote African dishes, indigenous crops, and ancestral cooking traditions.
• Promote Food Sovereignty: Advocate for communities’ right to control their own food systems.
• Advance Agroecology: Challenge extractive food models by embracing ecological and sustainable approaches.
• Foster Collaboration: Strengthen partnerships between chefs, farmers, policymakers, and activists to influence policy and practice.

A Landmark Declaration

The gathering concluded with the release of the Declaration of the First African Chefs’ Gathering and Policy Convening, a bold vision for an Africa where food is rooted in heritage, equity, and sustainability. The declaration emphasized the urgency of protecting biodiversity, empowering farmers, promoting agroecology, and ensuring that food policies reflect the continent’s realities and aspirations.

Among its key outcomes were:

• Stronger connections between chefs, farmers, and policymakers to champion sustainable food systems.
• Increased public awareness through the #MyFoodIsAfrican and #Chefs4Agroecology campaigns.
• A continental commitment to protecting and reviving African food systems against the pressures of globalization and industrialized diets.

Looking Ahead

For Indigenous women and communities represented at the gathering, including Koibatek Ogiek Women and Youth Network (KOWYN), the convening was a reaffirmation of the critical role women play in food systems from seed preservation to passing on culinary traditions across generations.

The event highlighted that the fight for food sovereignty is inseparable from broader struggles for land rights, climate justice, and cultural survival.

As the Declaration boldly states, African food futures will not be dictated by external forces but shaped by the people themselves farmers, chefs, elders, women, and youth who carry the wisdom, resilience, and creativity of the continent.