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Africa stands out for the convergence of major global issues, all of which profoundly shape its food systems. We need to move beyond dichotomous representations of Africa either as a region in crisis, structurally dependent on international aid, or as the ‘continent of the future’, potentially the ultimate frontier for global growth. The recognition of Africa’s diverse cuisines is part of a process of heritage preservation that, combined with a dynamic of contemporary creativity and re-compositions spawned by the diaspora, highlights their richness and constant renewal.
The prospect of making food a matter of democracy, and of transforming its social and political organisation with a view to combating food inequalities and promoting the sustainability of food systems, is at the heart of a collective experiment currently underway in Montpellier : the Caisse alimentaire commune. How can we promote access to sustainable food for all? How can we make food a subject of democracy and encourage citizens to take ownership of the challenges facing our food systems? What mechanisms can be used to make these systems more sustainable? These are some of the questions guiding the experiment.
