AFRICAN FOOD SUMMIT
When Africa invents the food of the future
The African continent cannot be reduced to a continent of poverty and conflict, or to the new market that the development of its urban middle class makes us hope for. Because the continent is so diverse, Africa is asserting its food sovereignty and its ability to invent the food of the future, in terms of business models, products and gastronomy.
Innovation is everywhere: among craftswomen, new SMEs, popular catering and the ways in which the agri-food sector is organized are inspiring responses to the demographic, economic, climatic and health challenges facing the continent.
Working with Africa means questioning historical inertia and preconceived ideas, and recognizing the continent's endogenous dynamics.
The SIAL international food show invited you to experience this new vision at the Summit.
Explore solutions with us!
- Agri-food: Employment and investment
Africa needs to create 30,000 jobs per million inhabitants every year to sustain its demographic growth. The agri-food sector faces a major challenge. Micro and small companies, which attract young people to rural manufacturing, urban distribution and catering, struggle to secure financing due to their size and number. How can we break through this barrier to meet employment and investment needs?
- Food cultures: a heritage on the move
Is Africa losing its food culture to westernization and standardization? Consumption habits are changing with new distribution methods. However, the diversity of food practices in cities reveals a different reality. African cuisine, rich and varied, reinvents itself by drawing on local and external influences, reflecting the diversity of populations and the diaspora. How can this heritage resist uniformization?
- Tomorrow is us!
A new generation of entrepreneurs is investing in the food industry. Often internationalized and well connected, they represent new perspectives for the food sector. They value local products, encourage solidarity and incarnate a modern "Afropolitanism". How will this generation define the food of tomorrow?
Date and venue
Tuesday 22 October 2024
2 pm - 5 pm
SIAL Paris - Hall 5A – Paris Nord Villepinte
Admission requirements
To access the African Food Summit, you must be in possession of:
- a SIAL Paris ticket
- a pass for the African Food Summit
Fees
You can buy:
- The complete Summits pack: €192 incl. VAT
- The African Food Summit pass: €96 incl. VAT
Our 2024 speakers
PROSPER CASHEW - Sponsor of the Summit
Chaire UNESCO
"Bridging the gap between food science disciplines and supporting different stakeholders to deliver more sustainable food systems"
The UNESCO Chair in World Food Systems was founded in 2011 by Professor Jean-Louis Rastoin (Montpellier SupAgro) with a multidisciplinary group of teachers and researchers from various institutions of the Agropolis campus (Montpellier, France). It was accredited by UNESCO for a first 4-year cycle, and again in 2015 and 2019.
The Chair has consolidated a number of core commitments through its activities over the years:
- Food is a major issue for societies and represents a vital link between humans and the environment. It is an essential component of human health and that of the planet, of their wellbeing and that of other living organisms, of social bonds and cultural identity building. Food is concurrently an economic, social, political and artistic activity.
- Embedding societal issues in training and research is necessary to boost the relevance of these activities.
- Scientific disciplines should interact and converse with other forms of knowledge (professional, artistic, etc.) and with citizens—thereby overcoming barriers to knowledge.
