Press and News Biodiversity bites: A culinary celebration of science and innovation in Africa
On the evening of April 8, 2025, the ICIPE Campus in Nairobi was transformed into a vibrant stage for storytelling—not with slides or reports, but through the universal language of food. As part of the CGIAR Science Week, the Alliance of Bioversity International and CIAT, in collaboration with the International Centre of Insect Physiology and Ecology (ICIPE), hosted an extraordinary, narrated dinner titled “Biodiversity Bites: A Culinary Journey into Agricultural Research in Africa.”
Bringing together funders, policymakers, scientists, private sector partners, media, and food influencers, the evening offered a multi-sensory experience that celebrated the power of science to nourish, sustain, and transform. Each dish served was more than a delight to the palate—it was a story of research, resilience, and the richness of Africa’s agricultural biodiversity.
The menu featured a thoughtful selection of ingredients—beans, rice, cassava, honey, bananas, traditional leafy vegetables like managu and terere, and even edible insects—many of which were sourced directly from ongoing field projects across Kenya. As waitstaff delivered each course, scientists from the Alliance and ICIPE brought the ingredients to life with brief, powerful stories. They spoke of local crops once forgotten and now revived, of climate-resilient innovations changing lives, and of partnerships driving meaningful change in food systems.
One such story was that of the Nyota bean—aptly named “Star”—which has become a household name for thousands of Kenyan farmers. Developed in collaboration with the Kenya Agricultural & Livestock Research Organization (KALRO), this fast-maturing, highly nutritious bean is now cultivated by over 100,000 farmers and features in school meals for nearly 150,000 children across the country. Its popularity among both farmers and consumers highlights the tangible impact of science-led solutions in local communities.
Juan Lucas Restrepo, the Director General of the Alliance of Bioversity International and CIAT, called on stakeholders to join hands in ensuring not just innovations but also adaptation and consumption of innovations in the food and agriculture sector. This way, he added, populations will still have access to diversified and nutritious diets even as the globe grapples with challenges such as climate change, increasing populations, and decreasing resources
Guests also explored the world of edible insects—an often overlooked but deeply nutritious and sustainable protein source. With over 2,000 edible insect species globally and more than 500 in Africa alone, ICIPE’s work is helping normalize insect consumption while promoting circular food systems and climate-smart agriculture.
Juan Lucas Restrepo
Director General of the Alliance of Bioversity International and CIAT, Trustee for Bioversity International UK/USA
The evening also honored the journey of Africa’s traditional leafy vegetables. Once at risk of disappearing from dinner tables, over 210 African leafy vegetable species have now been documented and preserved, with many reintroduced to Kenyan markets and homes thanks to long-term partnerships with universities, national institutions, and civil society.
Dr. Wanjiru Kamau-Rutenberg, Managing Director for the Alliance in Africa, emphasized the importance of centering Africa’s voice and capacity in global agricultural innovation.
“We’re championing science in Africa, for Africa and the world. Events like this one remind us that African-led research is not only preserving biodiversity but creating global solutions grounded in local wisdom,” she said.
ICIPE DG, Abdou Tenkouano emphasized that:
"Insects represent more than just nutrition - they're key to environmental health and job creation in Africa. Let's adopt and scale up these innovations to promote food security and alleviate poverty "
Biodiversity Bites was more than a dinner: it was a celebration of collaboration, culture, and curiosity. It offered a fresh perspective on food, not just as nourishment, but as a powerful bridge between science and society. As plates were cleared and conversations lingered, the message was clear: the future of food is diverse, resilient, and rooted in Africa.
