African foodways offer solutions to the most pressing environmental and agricultural challenges. From neglected crops with high climate resilience to sustainable culinary traditions, this talk explores how African agricultural practices and biodiversity can combat food insecurity, regenerate ecosystems, and adapt to climate volatility. Drawing from her experience across 40+ countries, Selassie invites audiences to rethink global food systems through the lens of African innovation.
Attendee Results:
As one of the largest cocoa producers, Ghana sits at the intersection of agriculture, climate, and economic challenges. This talk dives into the environmental and socioeconomic impact of cocoa farming, highlighting how creating value at origin reduces deforestation, supports smallholder farmers, and promotes sustainable trade. Selassie shares her journey as a chocolatier advocating for ethical sourcing and regenerative agricultural practices in cocoa production.
Attendee Results:
Africa’s diverse cuisines provide a powerful model for sustainable agriculture and environmental stewardship. This talk highlights the philosophy of New African Cuisine, blending cultural preservation with innovative approaches to climate resilience. By incorporating wild foods, ancient grains, and communal dining traditions, Selassie demonstrates how African culinary heritage promotes environmental sustainability and community well-being.
Attendee Results:
African cuisines, rooted in plant-based traditions, offer a roadmap for addressing climate change and agricultural sustainability. This talk highlights nutrient-dense crops like millet, fonio, and legumes, showcasing their role in reducing environmental footprints, improving soil health, and supporting climate-smart agriculture. Selassie connects these traditions to global solutions for food security and sustainability.
Attendee Results:
“Selassie has delightfully succeeded in embarking us in an unexpected journey across culinary flavors of Africa. On top of her exceptional cuisine skillset, she demonstrated such a passion and engagement whilst she was sharing with the audience her creations and the local ingredients she had selected. This challenge was not a given as she had the mission to pair her delicious dishes with our wines & spirits served during the dinner.”
Moet Hennessy
- Jan 06 2025
“Selassie oLered fresh, compelling views on topics as varied as culinary authenticity, sustainability and restaurant accountability at the #50BestTalks event held as part of The World’s 50 Best Restaurants 2021 programme. She is one of the most articulate heralds of African cuisine on the world stage and was also a pleasure to work with.”
The World’s 50 Best Restaurants
- Jan 06 2025
“We were delighted to host Selassie in Toronto, Canada in the spring of 2019 where she participated in the Terroir Symposium program as both a guest Chef and Keynote
Presenter. She collaborated with several chefs to showcase their unique tastes of place - it was delicious and educational! Selassie's passion for Ghana and the culinary arts came through during her main stage presentation. Delegates left inspired to learn more both from and with her! “
Culinary Tourism Alliance
- Jan 06 2025
“Selassie is one of the most fascinating, forward-thinking leaders in food, culture, and agriculture. She captivates her audience by mapping the intersections of culturally inspired delicious food and the resiliency and health of people and the planet. The opportunity to be engaged in her conversation is truly priceless!”
Yale University
- Jan 06 2025
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