Youth stories | photo essays

Explore the stories shared by young people Across Africa and Europe about the food systems in their cities and inspiring action—both online and in their communities—on the issues that matter to them.

Explore photo essays

Awa’s Rice: A Story of Flavour and Resilience

Submitted by Abass Mbathie
Dakar, Senegal

“Awa’s Rice: A Story of Flavour and Resilience” is a photographic project that tells the story of Awa, a female entrepreneur in Dakar with a passion for traditional Senegalese cuisine. Through a series of images, the project captures her daily work, from Sandaga Market to the meticulous preparation of her dishes, particularly thiebouguinar, a spicy chicken and rice dish. Each image highlights Awa’s resilience and passion in the face of the challenges of the informal sector. Her culinary expertise, passed down through generations, is a true act of resistance in an ever-changing market. The project illustrates the importance of food and cooking as a means of fostering social connection, while highlighting the essential role women play in Dakar’s local economy.

Download photo essay

The Art of Food

Submitted by Womba Mufundi
Lusaka, Zambia

The evolution of Zambian food has been one of rediscovery and re-identification over the past few years. We continue to watch its story unfold in such an artistic and inspiring way with the birth of many new multi-cuisine restaurants run by passionate chefs, the emergence of creative addition of nutritious ingredients to our foods and the unique recipes that home cooks and bloggers so openly share to the rest of the world that highlight the beauty of our cuisine. I asked 6 talented chefs/bloggers based in Lusaka what the art of food means to them and here’s what they have to say.

Download photo essay

Seeds of change: How Fattoria Roggero blends farming, conservation, and community

Submitted by Francesca Allemano
Turin, Italy

Nestled in Rivoli’s scenic moraine hills, Fattoria Roggero champions beekeeping, biodiversity, and sustainability. Bees are the heartbeat of their work, vital for ecosystems and food security, enhancing crop quality while thriving in chemical-free mountain areas. Collaborating with Coldiretti Torino, they ensure a healthy, biodiverse environment through regular environmental checks. Education is at the farm’s core. Their teaching garden inspires children and adults to reconnect with nature’s rhythms, embracing patience and respect in contrast to today’s fast-paced world. On-site sales deepen this connection, empowering consumers to make thoughtful, responsible food choices. Fattoria Roggero’s social mission shines through its work placement programs, supporting individuals with disabilities or unemployment challenges. By seamlessly blending production, conservation, and education, they show how sustainability isn’t just about taste—it’s about ethics, community, and protecting the planet.

Download photo essay

The Art of Food: Fermentation

Submitted by Farah Van Assche
Bruges, Belgium

This project explores fermentation through two drinks: kombucha and water kefir. Both were prepared and fermented in my own kitchen, documenting the process from the first day to the final bottled result. As it was my first time experimenting with fermentation, the process was both exciting and slightly uncertain. Watching the transformation over several days showed how simple ingredients like water, tea, sugar, and cultures slowly change through natural processes. The photo series highlights this transformation and connects small-scale home fermentation to Bruges’ long brewing tradition. The project reflects how traditional food practices can still be explored and reinterpreted in everyday urban life.

Download photo essay