World Food Week: from global to local at the African Diaspora Agrifood Forum 2023
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The FAO Liaison Office in Brussels joined the 7th African Diaspora Agrifood Forum 2023, organized by The Food Bridge. The theme of this year's event was: From Local to Global; strategizing for growth Agrifood entrepreneurship.
FAO Brussels Director Raschad Al-Khafaji participated in the opening panel discussion which focused on diaspora engagement in policymaking for entrepreneurship and development. “Diaspora agripreneurs and their networks are agents of development and key partners in revitalizing and boosting livelihood opportunities in rural areas. Diaspora are also increasingly recognized as key players in advancing climate action,” he explained. Other panelists included the Director of operations at Enabel, a Representative of the South African Embassy in Belgium, and the Chief of Mission of the International Organization of Migration (IOM) for Belgium and Luxemburg.
During a side event on “Diaspora as development actors: channeling remittances to Africa’s Agrifood Sector”, organized by IOM Belgium, FAO’s Giulia Castro, gave the example of how the Organization is supporting Ugandan diaspora agripreneurs. Through initiatives like the Diaspora Agribusiness Award, good practices, and challenges are shared between diaspora for successful businesses in the agrifood sector.
Commemorating the International Year of Millets (IYM) 2023
A dedicated side event of the Forum paid tribute to the International Year of Millets 2023. A number of diaspora cooks were invited to share their millet recipes and traditions.
FAO Brussels Director Raschad Al-Khafaji opened the event by highlighting the positive nutritional characteristics of millets as they provide antioxidants, minerals, and protein. He then added: “These crops, rooted in ancient cultures and ancestral traditions, have long survived harsh growing conditions. Their climate resilience and adaptability offer opportunities for strengthening food security and bolstering economic growth. [...]”.
Chefs from Indian, Ethiopian, Congolese, and Jamaican backgrounds then prepared delicious and nutritious millet dishes, that were tasted by the audience. The different dishes ranged in taste from salty to sweet, showcasing millets’ versatility.
For more information on FAO’s work with diaspora, click here. More information on FAO and migration can be found here.
Do you want to know more about the International Year of Millets 2023 and join the campaign? Click here.