Biodiversity bites: A culinary celebration of science and innovation 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.