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.
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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.
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.
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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.
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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.
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.
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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.
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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.
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.
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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.
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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.
Luwombo: The Legendary Dish of Buganda
Submitted by Sam Wesamoyo
- Mbale, Uganda
Rooted in the traditions of the Buganda Kingdom, “Luwombo” is a dish once reserved for royalty, now shared to honour cultural heritage. Prepared by steaming a whole chicken in banana leaves, this method infuses rich flavour while celebrating its regal origins.
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Believed to have first been served by a royal chef to the King, Luwombo is more than just a meal; it is a story of tradition, pride, and identity passed down through generations. Discover how this dish connects to history and why this dish remains truly fit for royalty.
From waste to wonder: Rethinking food through art
Submitted by Tiakaly
- Antananarivo, Madagascar
What if food waste could become art? In Antananarivo, Madagascar, Youth Ambassador Tiakaly joined forces with visual artist Dina Mitia Rabearivelo and the Radisson team to create a striking mural using recycled newspaper and discarded packaging.
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The mural explores themes of plastic waste, composting, and local food systems—inviting the public to reflect and even contribute their own messages. Located at Radisson Tamboho, this collaborative artwork transforms waste into a call for climate action and community awareness.
Tuo Zaafi: Tamale’s Timeless Tradition
Submitted by Amina Awudu
- Tamale, Ghana
Tamale is a city rich in food culture, and Tuo Zaafi (Tz) is one of its most iconic dishes. Tz isn’t just food; it’s a tradition. Families cook it at home, and it’s always part of weddings funerals, naming ceremonies, and other important gatherings. No matter how food trends change, Tz remains a constant: it’s like a ritual for us. Long ago, Tz was made with millet or sorghum. Our ancestors used grinding stones to turn millet into flour, which they used to make Tz. Millet naturally gave it the perfect texture, so there was no need to add cassava flour like we do today.
Growing "Malɛɣ" in Tamale
Submitted by Amina Awudu
- Tamale, Ghana
“Malɛɣ” is the Dagbani word for mushroom.You’ve likely seen them growing on dead trees or logs, but did you know they’re an excellent source of protein and can greatly improve nutrition? Have you tried mushrooms before? Meet Elizabeth, a remarkable figure in our food system. She trains women in mushroom farming and introduces them to delicious mushroom-based recipes. Her work is bringing accessible nutrition to children and women in villages, making a real difference in their lives. Elizabeth is driving positive change, and her dedication is something we can all strive to emulate in our own communities.
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From survival to celebration: Tamale’s culinary gems
Submitted by Amina Awudu
- Tamale, Ghana
Many culinary gems in my city, Tamale, originated during times of struggle, such as dry seasons and famine. Our forefathers created simple yet tasty recipes with minimal ingredients to stave off hunger. Some recipes emerged from the survival instincts of starving shepherds and farmers and are now relished by many. These meals, born from challenging times, have become treasured gems. I am proud to uphold them, pass them to the next generation, and promote them to the world.
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Tamale market visit with Ascondsmedia Uds
Submitted by Amina Awudu
- Tamale, Ghana
Amina collaborated with the Association of Nutrition and Dietetic Students (ASCONDS) of the University for Development Studies (UDS) on a visit to the fresh food market in Tamale. Together, they explored the market and shared their thoughts on what access to fresh food means to them. The conversations touched on food security and how sustainable the market is for the Tamale.
Kizimkazi Swahili Food: Snacks that Feed a City
Submitted by Filbert Minja
- Arusha, Tanzania
Kizimkazi Local Food Centre in Arusha demonstrates the vital role of small enterprises in food security and livelihoods. Beyond offering affordable, nutritious Swahili snacks to thousands daily, it supports local farmers, sustains youth and women’s incomes, and preserves culinary heritage. Such micro-enterprises are key to building resilient, inclusive, and sustainable African food systems
Food Waste Heroes: Bii Madagascar
Submitted by Tsiory Rakotondrainitomaho (Tiakaly)
- Antananarivo, Madagascar
Food waste is often overlooked in Madagascar, yet it affects daily life, especially where resources are limited. Bii Madagascar shows how small, thoughtful actions can make a real difference. By transforming surplus produce into nutritious, accessible products, they support both farmers and families while promoting a more resilient food system. Their work proves that tackling food waste doesn’t require grand solutions — just commitment, creativity and care. This story highlights the everyday heroes who choose to act and inspire others through practical change. It invites us to reflect on our own habits and consider who encourages us to make better food choices.
Matapa: A dish that connects Mozambique
Submitted by Fernando Sozinho
- Quelimane, Mozambique
In Quelimane, food is deeply tied to identity. Many of Mozambique’s iconic dishes originate here, shaped by home gardens and traditions that allow families to prepare nutritious meals at low cost. At the centre of this heritage is Matapa, a beloved dish made from pounded cassava leaves cooked with coconut, garlic and peanuts. This story explores how Matapa is prepared, its importance in local culture, and the different names it carries across regions. Whether known as Matapa, Isombe or another local term, the dish reflects community, creativity and the strength of home-grown ingredients that define Quelimane’s culinary identity.
JCS Food Market: A gem in Lusaka’s Food System
Submitted by Womba Mufundi
- Lusaka, Zambia
JCS Food market is Lusaka’s very own “China Town”. This is one of the most sustainable markets you will come across in Lusaka. Farmers from within the urban outskirts trade their goods here, which in turn supplies most of the food at the Chinese restaurants under the same roof. Others even go as far as to call it the Chinese Matebeto. The introduction of Chinese cuisine has been a steady and progressive one, with many locals growing the love for it. About 90% of the staff are Zambian nationals which assures job opportunities for the locals as well as reducing the cultural gap.
Lusaka City Market Mural
Submitted by Womba Mufundi
- Lusaka, Zambia
The Lusaka City Mural is a colorful reminder to the vendors and many visitors that pass by it to keep the market place clean at all times and dispose waste properly. It was unveiled just a week after World Clean Up Day which involved the Lusaka city council and the vendors themselves who were sensitized on the importance of maintaining the cleanliness of the market environment.
Soweto Market Tour
Submitted by Womba Mufundi
- Lusaka, Zambia
Soweto Market is the heart beat of Lusaka food system with majority of fresh and dry food trade taking place here 24/7. WOmba, the Lusaka AfriFOODlinks youth ambassador, conducted a tour with several bright agri-students from the University of Zambia and food enthusiasts with the help of Bargnbay, an agri-tech business that offers online delivery services of goods from Soweto Market.
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Lusaka Farm Expo
Submitted by Womba Mufundi
- Lusaka, Zambia
Womba attended the Lusaka Farm Expo to learn more about the businesses and innovations that support the city’s farmers — the key players in Lusaka’s food system. The expo brought together producers, tech innovators, finance institutions and packaging companies, offering a snapshot of the sector’s future. Womba explored tools such as hybrid solar dehydrators, advanced fertiliser and pesticide drones, solar water pumps, organic fertiliser made from bird droppings, and mobile apps that help farmers monitor plant health. Her experience highlights the vital role farmers play in feeding Lusaka and invites us to imagine a more innovative, sustainable and resilient food future.
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Integration, Beauty, Volunteering & Hospitality: The Everyday Work of IBVA
Submitted by Tegitu Casiraghi
- Milan, Italy
Opposite the Basilica of Sant’Eustorgio stands the IBVA Foundation — Integration, Beauty, Volunteering and Hospitality — a place where people work daily to support those in need and build an intercultural, dignified community. Among its initiatives is Solidando, a social supermarket where families shop for free using a points card. Next door, the Solidando Hub collects surplus food from large retailers and the Milan fruit and vegetable market, redistributing products directly to families or stocking the Solidando shelves. A volunteer-run kitchen bakes fresh bread and focaccia and transforms food nearing its expiry into delicious dishes.
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Beyond the main building, IBVA also operates another social market and Solidando Smart, allowing people to order essentials online for pick-up. Visiting the foundation reveals a thoughtful, welcoming ecosystem where quality food, solidarity and community truly come together.
Art x Afrifoodlinks
Submitted by Kaylah Cordorm
- Windhoek, Namibia
The Art × AfriFOODlinks activation in Windhoek, Namibia, blended creative expression with sustainability education to raise awareness of urban food systems, environmental resilience, and community action. Engaging university students from architecture, engineering, arts, social sciences, and agriculture, the event promoted systems thinking across design, ecology, and culture. A “rooting change” planting station invited participants to plant thyme and basil while learning about soil care, water-efficient growing, and urban agriculture, led by Kaylah Cordom. Namibian street artist Skooli facilitated a collaborative mural reflecting links between food, people, and the environment, incorporating digital features such as QR codes. Talks by advocates connected art to urban ecology, circular economy, and food security, highlighting youth-driven cultural action as a tool for sustainable change.
Discovering Local Treasures at the Green Market Windhoek
Submitted by Kaylah Cordom
- Windhoek, Namibia
Kaylah’s visit to the Green Market Windhoek was an inspiring exploration of the city’s growing local food economy. She met Gloria, an entrepreneur producing artisan sauces made from locally grown vegetables, now stocked in local shops. Kaylah also engaged with a vendor who shared knowledge about the benefits of marula oil, from skincare to holistic wellness. Among the highlights was her first tasting of locally produced goat cheese, reflecting the diversity and quality of Namibian food products. Each interaction highlighted the creativity, skill, and resilience of Windhoek’s producers, reinforcing the value of supporting local enterprises. The visit demonstrated how markets like these play a vital role in strengthening sustainable livelihoods, promoting locally sourced products, and building a more resilient urban food system.
Elaine Rittman: An Inspiration in the Food System.
Submitted by Kaylah Cordom
- Windhoek, Namibia
Namibia’s prolonged droughts have severely affected smallholder farmers dependent on natural grazing. In response, Elaine Rittman, a 21-year-old law student and innovator from Windhoek, developed a sustainable livestock feed model using indigenous plants and scientific testing. Inspired by her late father’s handwritten notes on local vegetation, she identified Acacia seed pods as a key ingredient due to their nutritional value. She experimented with combining Acacia pods and vegetable residues such as lucerne to improve livestock health and productivity. Scientific studies support her findings, showing that Acacia pods contain protein, minerals, and compounds that improve digestion and reduce parasites. Her initiative, based at “Camel Thorn Heaven,” demonstrates how local knowledge can drive climate-resilient agriculture.