Exploring Sustainable Food Systems (PART 2/3) - Ancient Grains and Regeneration

Exploring Sustainable Food Systems (PART 2/3) - Ancient Grains and Regeneration

Welcome to Part Two of our conversation focused on Exploring Sustainable Food Systems around the world.

In this episode, we are bringing a whole new meaning to the term “super-grain”. Taking you back to the ancient grains of West Africa that were once labelled ‘lost crops’ and bringing these nutrient-dense, delicious foods back into our food system.

Join us as we discover how ancient grains could be the key to a sustainable food system, a sustainable planet and better health for all of us.

 

Show Notes

Chef Pierre Thiam, founder of Yolélé Foods and Teranga Restaurants, and author of the new cookbook Simply West African, shared how his experience of living in New York city provided an opportunity and platform for him to share his cultural heritage through his love of food.

We spoke with Joni Kindwal Moore, the founder of Snacktivist Foods and host of the podcast Regenerative By Design. You can find out more about their mission to introduce more nutrient-dense ingredients into our open market by making ancient grains accessible to all by visiting the Snacktivist Website.

We delved deeper into the topic of sustainable foods with Sarah Day Levesque who is the Managing Director of Regenerative Food Systems Investment.  Their mission is to work across diverse groups of funders and stakeholders to mobilise more capital for regenerative food and agriculture projects with the goal of connecting regenerative farmers to capital.

If ancient grains are also part of your staple foods, do share your experiences by connecting with us on our social handles. You find us on Instagram, Facebook, Twitter, and LinkedIn.

Be sure to visit our Guests page for the detailed list of guests featured in this series.

 

This short series on Exploring Sustainable Food Systems is supported by Fructify Network.

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