By: Nana Yaw Reuben
Kigali, Rwanda, September, 2026 (AFS) – ProVeg International, ProVeg Nigeria and ProVeg South Africa believes that transforming the way we eat and produce food plays a vital role in building a healthier, more sustainable, and equitable future that benefits everyone across Africa and the globe.
The way we currently produce and consume food across Africa and the globe is having a negative impact on the climate, nature, people, and animals said Hakeem Jimo, Country Director of ProVeg Nigeria.
He mentioned at a networking dinner which featured a curated, multi course culinary experience celebrating underutilized indigenous crops across the globe; which was a joint collaboration between ProVeg Nigeria Chief Trainer – Chef Bola and leading Rwandan Culinary talent in partnership with Rwanda Chefs Alliance.
“The special evening was to experience the rich flavors of traditional crops while engaging in meaningful conversation with leaders shaping the future of sustainable food systems across Africa and the globe.
“Global biodiversity remains under severe threat, with habitat destruction and species extinction continuing to outpace conservation efforts because of unsustainable agricultural practices and consumption patterns” he said.
The networking dinner was dubbed: “What’s cooking? A Taste of Africa’s Food Future! at the Go Yummy Restaurant in Kigali Rwanda, during the Africa Food Systems Forum 2026 under the theme “Investing in Africa’s Agri-Food Systems: Nourishing Nations, Growing Jobs, Building Resilience” which also marked the 20th year of the Forum driving agricultural transformation and food policy in Africa.
The Executive Director of ProVeg South Africa, Andile Mnguni said the special evening was for leaders shaping the future of sustainable food systems to dialogue on how to help raise awareness about underutilized indigenous crops.
She explained that the vision is to empower people and institutions to help reshape the global food system by making plant-rich foods and alternative proteins more accessible and appealing for consumers across the African region.
“With the wide variety of plant-based foods and alternative proteins now available, plant-rich diets can be delicious and satisfying.
“It is now widely accepted that plant-based diets offer numerous benefits and can offer prevention and treatment of a host of modern lifestyle diseases” she said.
About ProVeg
ProVeg is transforming menus by training kitchen teams, rewriting recipes, and testing dishes with pupils and patients.
The result: 25.1 million meals were swapped from meat-based to meat-free or plant-based in canteens in schools, universities, and hospitals.
As of 2025, ProVeg runs established school food programmes in Germany, Portugal, and the UK, with pilots and partnerships under development in Brazil, Czechia, Poland, and Nigeria.
The ProVeg Incubator is the world’s first accelerator specifically dedicated to mission-driven startups that are transforming the global food system with plant-based and alternative proteins, including precision-fermented and cultivated food products and technologies. Based in Berlin, the Incubator offers a tailored five-month programme that supports startups through personalised services and mentorship from more than 100 industry experts.
ProVeg have observer status with the UNFCCC, the IPCC, and the CBD, special consultative status with ECOSOC, and are accredited for UNEA.
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