Mopane worms are an important source of food security and cash income for some rural households.
Articles on Traditional foods
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The latest entries in New Zealand’s food composition database reflect the nation’s growing ethnic diversity and rising demand for plant-based options and allergen-friendly foods.
Africa’s indigenous foods may hold the key to a healthier, more sustainable future – if we choose to value them.
To better understand Ghanaian women in Manchester, England, we asked them to tell the “stories” of their everyday cooking through photographs.
Facing a growing bias against indigenous crops, Kenyan researchers set out to showcase the value in local options - and set a global standard.
Top contributors
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Ethnobotanist, National Museums of Kenya
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Lecturer, Loughborough University
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Associate professor, Global Change Institute, University of the Witwatersrand
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Professor, Department of Biodiversity, University of Limpopo
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Associate lecturer, University of Limpopo
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Researcher at the University of Pretoria, University of Pretoria
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Assistant Professor, Konkuk University
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Principal Scientist in Food and Health Information, Plant & Food Research Rangahau Ahumāra Kai
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Associate Investigator in Nutritional Science, Te Kunenga ki Pūrehuroa – Massey University
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Research fellow in nutrition, University of Ghana
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Associate Professor, University of Johannesburg