African food systems are facing a number of interconnected challenges, due to the negative impacts of climate change, among other factors. Nevertheless, Africa holds a primordial position to create more resilient and sustainable food production systems. More than half of the African population base their livelihood on agriculture; and half of Africans live in urban regions due to a strong rural exodus over the last 50 years. There is substantial evidence illustrating that the dominant agricultural systems feeding the growing population are not a sustainable option for the future. Global environmental and social challenges are especially pronounced on the African continent, and the adverse effects of climate change, biodiversity loss, and food and nutrition insecurity make a transition to ecological organic food systems imperative. Organic agriculture and agroecological approaches are gaining importance in Africa as they are supposed to enhance nutrition security and well-being of both smallholder farmers and urban consumers by contributing to healthy, diversified diets. Currently, only ~1 % of the 204 Mio ha arable land in Africa is dedicated to certified organic farming6 . A multitude of land is farmed in non-certified or agroecological ways. However, for African food systems to flourish and contribute to sustainable development, institutions, policies, programmes, markets and society must support a conducive environment for change.