As part of CGIAR Science Week, guests attended a unique “Narrated Dinner” that highlighted scientifically backed, nutritious, and locally sourced foods—many of which are often overlooked. Hosted by the Alliance of Bioversity International, CIAT, and ICIPE, the dinner showcased dishes made with ingredients like honey, beans, cassava, leafy greens, bananas, and edible insects, sourced from field projects across Kenya.
The goal of the event was to raise awareness about the role of innovation and partnerships in advancing biodiversity, nutrition, climate resilience, and land restoration. Traditional vegetables such as terere (amaranth) and managu (black nightshade) were served, reflecting ongoing efforts to reintroduce African leafy vegetables (ALVs) into local diets. According to Dr. Celine Termote, over 1,000 vegetable species exist globally, with Africa contributing more than 210 ALV species, many of which are now accessible in markets due to long-term research and awareness efforts.
Beans were another star of the evening, particularly the Nyota bean, developed through a collaboration between the Alliance and KALRO. This climate-resilient variety is now cultivated by around 100,000 farmers and has become a school meal staple for over 150,000 children due to its quick cooking time, taste, and ease of digestion.
Guests were also introduced to the nutritional value of edible insects. Dr. Margaret Kababu of ICIPE emphasized their role in diet diversification and sustainability, highlighting their high protein content and ecological benefits. With over 2,000 edible insect species globally—500 of them in Africa—insects such as the Black Soldier Fly offer both human nutrition and organic farming solutions.
