Our Stories
Photo by Rosemary Parkinson
Read Success Stories from Culinary Professionals and Agripreneurs in ACP countries
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Stories From Africa
Building Resilient Food Systems in Africa
Africa remains a net food importer, meaning that its food import bill is higher than its food export revenues .According to the State of Food Security and Nutrition in the World (SOFI), 282 million people went hungry in Africa in 2020.
From Farmer to Chef: Developing the African Cuisine Value Chain
New innovations in the food industry, one of the world’s oldest and largest industries, are creating attractive opportunities on the African continent. With unusual blends of spices and bold flavours, ingredients and techniques from African regions…
Chefs for Change: Transforming Lives Through Sustainable Farming
The world’s best chefs and the most remote rural communities have one thing in common: they both rely on agriculture. Chefs for Change is a global movement that unites the worlds of high-end cuisine and international development.
Youth Engagement in African Agriculture
On this special edition of the Nourishing Africa podcast with Evelyn Wangary and Uzoma Ayogu they highlight the groundbreaking work that African youth are doing in the Agribusiness space and how the work they do is changing the narrative of African agriculture. Guests also share…
Meet the Culinary Creatives Shaking up African Food
Whether it’s bringing foraging to the forefront of the culinary landscape or finding ways to make familiar flavors stand out, chefs across Africa are pushing the envelope when it comes to food. Meet three African chefs who are taking cuisine on …
Yolélé Debuts New Line of West African Inspired Fonio Chips
Yolélé, Revolutionary African Food company and purveyor of the ancient grain fonio, introduces their first snack product: Fonio Chips, made from fonio and cassava, and available in four flavors inspired by the ingredients and tastes of West Africa.
Stories From The Caribbean
WhyFarm
We Help You-th FARM (WHYFARM) is a non-profit organisation established to counter the challenges relating to food security in communities around the world; originating in Republic of Trinidad and Tobago, where the average age of farmers is 55, WHYFARM intends to...
Queen Bee Vineyard
Queen Bee Vineyard was founded in 2020 by two former Diveshop employees who had just witnessed the closure of their workplace due to worldwide border closures in the wake of the COVID-19 pandemic. Queen Bee Vineyard currently offers 3 main products, including a...
Hungry Eyes Specialising in Plant-Based Caribbean Cuisine
Hungry Eyes Vegan Foods specialises in plant-based delights that are delicious, nutritious, and easy to prepare. Founder and head cook, Natalia Welsh, is a certified School and Functional Nutrition Advisor based in Kingston, Jamaica. She's on a mission to make eating...
A Trini Helps Barbados with Food
Our Moving Table
Our Moving Table (OMT) is a roaming, monthly farm-to-table dining experience that began in July 2015. The hosts take their guests on an epicurean adventure through the diverse landscape that is the food of Trinidad and Tobago. Our Moving Table was founded by Chef...
Maya Mountain Cocoa
Founded in 2010, Maya Mountain Cacao (MMC) put Belize on the craft chocolate map as a pioneer in the centralized fermentery social enterprise model, and the first exporter in the country to produce high-quality, centrally-fermented cacao for the U.S. craft chocolate market.
Belmont Estate
Established in the 1600’s as a plantation, Belmont Estate has come to symbolise Grenada’s potential as a model for sustainable agritourism.
Chef Andre Church Launches Restaurant Training and Advisory Services in Grenada
Belize Cuisine and Cultures
Wild About Fruit
WILD ABOUT WILD FRUIT Contributed by Rosemary Parkinson Most of the fruit in these pages have only in the last few years been relegated to "fruits dat sell" previously considered simply ‘wild’, some just backyard fruit trees...many demoted to feeding pigs but today,...
Caribbean Tourism Organisation Farm-to-Table Webinar
Stush in the Bush: A Tropical Farm-to-Table Experience in the Hills of Jamaica
Lisa and her husband, Christopher Binns, operate Stush in the Bush, a farm-to-table experience in St. Ann, Jamaica that does organic farming, and sources local food to create innovative and memorable culinary experiences. The Stush in the Bush attraction generally gets 5 star ‘rave reviews’ on international travel sites.
Source: The Culture-ist
Cooking with Daria
Daria Eugene is formally trained in Information Technology and Management Information Systems and has worked in Corporate Dominica in the areas of Information Technology, Management and Marketing. Beyond that Daria prides herself in the numerous varying interests that...
Grenada Named World’s First Culinary Capital
The World Food Travel Association (WFTA) is delighted to announce that today it named Grenada and its sister islands Carriacou, and Petite Martinique, as the world’s first “Culinary Capital.”The integration of spices into Grenada’s cuisine has resulted in an overall...
Mariposa Enterprises
Mariposa Gardens is situated in a private and secure niche in the Lopinot Valley - an ideal location for families and groups to experience the joys of nature. A visit to Mariposa Gardens is sure to be a multi-faceted and unforgettable experience, as the Gardens offer...
Stories From The Pacific
Women in Business Development Samoa
Until recently, food served to tourists in much of the Caribbean and Pacific had a strong foreign influence, with hotels and restaurants often basing menus on so-called international cuisine. As a result, there was scant demand for local supply, with many ingredients...
Cacao Fiji
Interview with Arif Khan, Founder/Director, Cacao Fiji, Fiji Arif Khan, a native Fijian and founder of Cacao Fiji, saw potential for new life in this industry. After working as a realtor in California for seventeen years, Arif decided he wanted…
Aelan Chocolate
ACTIV (Alternative Communities Trade in Vanuatu) Association is a local organisation based in Port Vila the capital of Vanuatu which works for the economical, social and environmental empowerment of the marginalized and most disadvantaged small scale…
The Chefs Redefining Polynesian Cuisine
Photograph By Ligaya MishanTHE KAWAKAWA LEAVES are dark as jade and riddled with holes, the telltale bites of looper moth caterpillars. In another kitchen they might be thought compromised and tossed aside, but to Monique Fiso, a New Zealand chef of Maori-Samoan...
Chefs Unite for Better Food in East Asia & Pacific
Chefs across East Asia and the Pacific have been busy in their kitchens preparing simple, nutritious, tasty meals from fresh, locally available foods and broadcasting themselves through social media to millions across the region.