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Youth stories | videos

Youth stories | videos

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.

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Dakar : Carrefour de la diversité et du potentiel du système alimentaire

Submitted by Abass National

  • Dakar , Senegal

Dans ce reportage vidéo, je m’intéresse au marché des légumes de Dakar, un lieu emblématique où se révèle la diversité du système alimentaire de la capitale sénégalaise. Ce marché est un véritable carrefour de savoirs, où producteurs locaux et consommateurs se rencontrent, offrant une large variété de légumes frais en provenance des zones rurales environnantes.

À travers les échanges avec marchands et producteurs, nous découvrons l’importance de l’agriculture urbaine, la gestion durable des ressources et les solutions aux défis alimentaires en milieu urbain. Ce reportage met en lumière le rôle essentiel de ces marchés dans la sécurité alimentaire de Dakar et explore leur contribution à un système plus inclusif et résilient.

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Voice of change: Sambazah's story

Submitted by Filbert Minja

  • Arusha, Tanzania

Sambazah is a digital platform that connects food and grocery vendors with consumers, empowering micro, small, and medium enterprises (MSMEs) in Arusha’s marketplace. Launched in 2016, it faced early challenges, including technical failures and the COVID-19 pandemic.

Under the leadership of Loibulu, Sambazah successfully relaunched in 2023, focusing on groceries and food. Now operating in Kilombero, Soko Kuu, and Samonge, it plays a crucial role in strengthening local food supply chains.

As part of Arusha’s food system, Sambazah helps vendors reach more customers, supports sustainable food distribution, and enhances regional food security through digital innovation. By bridging traditional markets and modern consumer needs, it ensures fresh, local produce remains accessible.

Without borders against waste

Submitted by Francesca Allemano

  • Turin, Italy

Since 2016, Ecco dalle Città has been transforming Turin’s market surplus into opportunities for change. By recovering unsold fruits and vegetables, they fight food waste while providing meals to those in need.

Beyond food distribution, the organisation empowers individuals facing economic hardship by offering jobs in collection, production, and distribution. This approach provides a second life to surplus food while fostering employment and social inclusion.

Their initiative blends sustainability with compassion, ensuring that good food doesn’t go to waste but instead supports those who need it most. By combining environmental responsibility with social impact, Ecco dalle Città turns surplus produce into a lifeline for both people and the planet.

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Transforming Fish Waste in Kisumu

Submitted by Àm Boñàreri

  • Kisumu, Kenya

In Kisumu, an innovative initiative is transforming fish waste—scales, bones, and offal—into valuable products like high-quality animal feed and organic fertilizers. By recycling discarded fish parts, the project reduces environmental pollution and supports a circular economy. 

It also creates jobs and new income streams, empowering local communities. This waste-to-wealth model showcases how creativity and technology can reshape traditional industries, offering a practical blueprint for sustainability in the fishery sector. Kisumu’s approach blends environmental care with economic development, inspiring broader regional adoption of these eco-friendly practices.

Le Kwanga , cet aliment icône dans les rues de Bukavu

Submitted by Clementine Bakole Maroyi

  • Bukavu, Democratic Republic of the Congo

Cette histoire évoque le Kwanga, un aliment essentiel pour apaiser la faim des passants et des travailleurs lors des longues journées à Bukavu. Le Kwanga a évolué au fil des années, passant de méthodes traditionnelles de fabrication à des techniques plus modernes. 

Autrefois vendu uniquement dans les rues, cet aliment s’est transformé en un incontournable dans de nombreux ménages. Sa texture moelleuse et son goût unique en ont fait un plat de choix, accompagnant diverses recettes locales. Aujourd’hui, le Kwanga est devenu non seulement un symbole de la culture culinaire de Bukavu, mais aussi un moyen de subsistance pour de nombreuses familles. De nombreux artisans continuent de promouvoir la richesse de cet aliment, assurant ainsi sa pérennité au cœur de la vie quotidienne.

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No coconut, no Zambezian dishes

Submitted by Fernando Sozinho

  • Quelimane, Mozambique

In this story, I aim to highlight the vital role that coconut plays in the culinary traditions of Zambezia. Coconut is more than just an ingredient. It’s the foundation of many beloved local dishes, from staple foods to richly flavored sauces and desserts.

Through this story, I showcase how deeply embedded coconut is in the daily lives and culture of the people of Quelimane. But there’s a growing concern: coconut trees, the very source of this essential ingredient, are under threat. The number of coconut trees is declining. This raises a critical question: what will happen to Zambezian cuisine if coconut trees disappear?

Maskita, more than just streetfood

Submitted by Tiakaly

  • Antananarivo, Madagascar

Ever heard of maskita? In Antananarivo, Madagascar, it’s more than just a street food—it’s a way of life.

Join Tiakaly, a local food content creator, as he takes you to his favorite maskita spot for zebu skewers, grilled chicken, spicy lasary, and good vibes. From smoky flavours to last-minute meetups with friends, this isn’t just a meal—it’s a whole mood. Affordable, flavour-packed, and rooted in Malagasy culture, maskita brings everyone together. Click to discover why maskita is the heart of the street food scene.