African biodiversity in the kitchen

The contribution that chefs make towards fighting climate change is through their support for biodiversity.

Thiam advocates cooking where we can choose between different types of cereals, proteins, seeds, etc. Biodiversity will be key to ensuring rich, healthy cuisine in the future and we need to start working on this now, according to the Senegalese chef. In this regard, Pierre Thiam is working on reviving fonio, an age-old grain that is a very resistant crop and which could be the key to transforming many African agricultural societies, not to mention its gastronomic value. 

Africa offers a varied diet that will open the door to balanced, tasty gastronomy, given today's ecological awareness. 




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