Did you know that of about 6,000 plant species that have been cultivated for food, just nine crops supply roughly 60% of global crop production? Chefs can make diverse eating desirable, while advocating to make ingredients more accessible.
Between World Food Day on 16 October and International Chefs Day on 20 October, we’re asking the Chefs’ Manifesto community to do one thing: Cook one dish with an ingredient worth saving, and tell us where it came from.
How to Take Action
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Plan your ingredient: It could be fonio, sorghum, millet, cowpeas, or whatever your region has almost forgotten. Name the farmer, the market, or the region behind it. If you’re cooking with children for International Chefs Day, even better—show them where it grows.
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Start your caption with: “I’m a Chefs’ Manifesto champion. This is [dish], made with [ingredient] from [farmer/region] — an ingredient worth saving.”
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Tag & Hashtag: Tag @chefsmanifesto and use #ChefsManifesto #WorldFoodDay #InternationalChefsDay.
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Post it any day between 15 and 20 October.
Download Indigenous Food Champion or Dietary Diversity sticker to add to your video here.
We’ll be sharing your posts all week! 🙌
Example Captions
Option A
I’m a Chefs’ Manifesto champion. This is [dish], made with [ingredient] from [farmer/region] — an ingredient worth saving.
Did you know 9 crops make up 60% of global crop production?
Let’s bring biodiversity back to the table!
@chefsmanifesto
#ChefsManifesto #WorldFoodDay #InternationalChefsDay
Option B
I’m a Chefs’ Manifesto champion. For #InternationalChefsDay, we are cooking [dish] using [ingredient] from [farmer/market/region] to show the next generation where food comes from and why ingredients worth saving matter!
@chefsmanifesto
#ChefsManifesto #WorldFoodDay #InternationalChefsDay
Why crop diversity is vital for our food systems
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Climate Resilience: Indigenous and traditional crops like fonio, millet, cowpeas, and sorghum thrive in harsh conditions with fewer resources.
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Nutritional Powerhouses: These forgotten crops are rich in essential micronutrients, protein, and dietary fiber, supporting healthier diets.
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Local Economies: Sourcing local crops honors agricultural heritage and strengthens economic resilience for local smallholder farmers and markets.
How it went
Our global social media campaign surrounding World Food Day and International Chefs Day successfully highlighted culinary heritage, sustainable ingredients, and biodiversity across borders.
The campaign drove substantial organic reach while showcasing original recipes—including a featured recipe submission from Chef Claude Bigayimpunzi.
Chefs joined forces from across Nigeria, Ghana, Senegal, the UK, and the Americas, bringing regional food heritage to life through a vibrant tapestry of traditional crops.
Chef Nneka Ezechukwu of The Diet Regale highlighted Ukwa (breadfruit) in her Elele Ukwa dish, while Chef Rukayat Owolabi journeyed through local markets in search of Fonio (Acha) to inspire a return of traditional grains to everyday menus. Elevating indigenous flavors further, Chef Chiamaka Nwakalor-Egemba crafted crispy delicious Fonio fritters paired with an uyayak-infused honey sauce.
Across the continent, Chef Dela showcased a Ghanaian lens on rich, native aromatics using shea butter, hwentia, and prekese while Chef Djibril Sall featured drought-resistant, nutrient-rich heritage grains, including Sorghum, Millet, Solom, and Oul in delicate Senegalese creations.
Spanning global kitchens, Chef Lauren Chandler baked a golden skillet cornbread using Teff to champion resilient food systems and crop diversity, while Chef Cristina Bowerman showcased rare Corvino Black Corn—a strain revived from just 40 seeds through her “Adopt a Farmer” initiative.
Rounding out the global movement, Chef Seyitan Aruna and Chef Moyo Odunfa (Atije Experience) presented stunning ingredient spreads that celebrated the depth, history, and Nigerian cultural pride woven into indigenous foods.
