The Forgotten Crops Society (FCS) is pleased to invite you to attend the Forgotten Crops Society Dialogues, held under the theme of “Improving nutrition through Forgotten Crops”.

These dialogues intend to address how can we promote the diversification from the “Big 5” crops to crops that have been forgotten by the people who previously consumed them and what roles can scientists and consumers play, and what are the challenges that need to be addressed to guarantee that these crops are reintroduced to everyone’s benefit.

On our first dialogue (Wednesday, 27 October, 2021 – 17:00 (UTC+1), we have the great pleasure to host Chef Pierre Thiam, a Senegal-raised, New York City-based chef, author, restaurateur, social entrepreneur and culinary ambassador. He is best known for bringing West African cuisine to the global fine dining world. He is the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America.

Chef Pierre Thiam will be discussing how Fonio, an African heritage grain that is considered the continent’s oldest cultivated cereal, could become the next global superfood.

The dialogue will be moderated by Professor Bruno Gérard, an Agronomist who currently leads the Agro-Bioscience (AgBS) program at Mohammed VI Polytechnic University (UM6P) in Morocco, after several years of leading the Sustainable Intensification Program at CIMMYT (CGIAR).

Please register here.

5 pm – 6 pm