HealthyFoodAfrica is a collaborative effort by 17 partners in Africa and Europe
Contact us: healthyfoodafrica(a)luke.fi
Project Coordinator: Natural Resources Institute Finland (Luke)
Luke is Finland’s second largest governmental research institute, performing non-profit research and providing expert services in order to advance the bioeconomy and the sustainable use of natural resources. Building on the experiences of working in many research for development projects, including the FoodAfrica programme, Luke brings expertise from a number of fields relevant to HealthyFoodAfrica. Luke coordinates the HealthyFoodAfrica project and leads Work Packages 8 (Communication and dissemination), 9 (Project Coordination and Management) and 10 (Ethical requirements).
Mila Sell, HealthyFoodAfrica project coordinator & Senior Scientist, firstname.lastname@example.org
The Alliance of Bioversity International and CIAT
The Alliance of Bioversity International and CIAT is a global research-for-development organization whose mission is to deliver research-based solutions that harness agricultural biodiversity and sustainably transform food systems to improve people’s lives in a climate crisis. The Alliance has a wide range of expertise, hence it acts as a global resource on issues related to healthy diets, nutrition, markets, landscapes and biodiversity. In HealthyFoodAfrica, The Alliance coordinates the Food System Lab in Kisumu, Kenya, and the Work Package 2 on food consumption and healthy nutrition.
Dr. Celine Termote, Research Scientist and Africa leader for Food Environment and Consumer Behavior (FECB) research program & Principal Investigator, email@example.com
Council for Scientific & Industrial Research, Ghana (CSIR)
CSIR, based in Ghana, conducts research into all aspects of water resources to provide scientific and technical information and services, as well as strategies for the sustainable development, utilization and management of such resources for socio-economic advancement. CSIR has 13 institutes from which the Water Research Institute and Food Research Institute participate in HealthyFoodAfrica. CSIR coordinates the Food System Lab in Accra, Ghana, and also the Work Package 6 on Innovative food products, processes and agri-business models.
African Population & Health Research Centre Kenya (APHRC)
APHRC is a non-profit institute that conducts policy-relevant research on population, health and education issues facing sub-Saharan Africa. APHRC brings together a multidisciplinary team of international scholars from African and non-African countries. APHRC have significant experience working in Kenya, hence, strong knowledge of the Kenyan context and can offer specialized and diverse human resources as well as well-equipped facilities. In this project, APHRC coordinates the Food System Lab in Kenya, Nairobi, based in Korogocho & Viwandani informal settlements.
Dr. Elizabeth Kimani-Murage, Senior Research Scientist and Head of Maternal and Child Wellbeing Unit & Principal Investigator, firstname.lastname@example.org
Norwegian Institute of Bioeconomy Research (NIBIO)
NIBIO’s main areas of competence include forestry, agriculture and rural development, land-use economics, food quality and safety, plant health, environmental protection, and natural resources management. NIBIO conducts applied, specifically targeted research, to contribute to the green economy, and sustainable management of soil, water, forest and waste, including climate change impacts and adaptation. NIBIO has been involved in a wide range of R&D projects worldwide, including international projects in Asia, Africa and Europe.
Udaya Sekhar Nagothu,
University of Helsinki, Finland (UH)
UH is the most broad-based research university in Finland. It is the only university in Finland with teaching and research in agricultural sciences. HealthyFoodAfrica project is carried out in faculties of Agriculture & Forestry and Biological & Environmental Sciences. The participating scientists represent the university’s best experts on African agriculture, biodiversity, sustainable production, adaptation to climate change and food system analysis. University of Helsinki coordinates Work Package 3 on sustainable food production.
Hanna Koivula, WP 4,
John Sumelius, WP 2,
Kristina Lindström, WP 3,
Bahir Dar University, Ethiopia (BDU)
BDU is one of the largest universities in Ethiopia. BDU’s main functions are quality education, research and community service. Situated at the shore of Lake Tana – the largest Lake in Ethiopia – and the source of the Blue Nile River, its mandate area covers, but not limited to, the Northwest Ethiopia where resource degradation is severe but also considered as a major growth corridor for the nation. BDU coordinates the Food System Lab located in Bahir Dar.
Professor Enyew Adgo,
University of Makerere, Uganda (MAK)
MAK is Uganda’s largest and oldest institution of higher learning, first established as a technical college in 1922. It became an independent national University in 1970. Today, MAK is composed of nine colleges and one school offering programmes for about 36,000 undergraduates and 4,000 graduate students. MAK focuses on teaching, research and outreach. The College of Agricultural and Environmental Science (CAES) at MAK is engaged in interdisciplinary research in the fields of agricultural and development economics, environmental and natural resource economics, agribusiness and rural development, food security and nutrition, among others. In HealthyFoodAfrica, MAK coordinates the Work Package 5 on food chain governance.
Rosemary Emegu Isoto,
University of Zambia (UNZA)
The Department of Food Science and Nutrition is one of the departments in the School of Agricultural Sciences of the University of Zambia. The department has conducted and participated in many research assignments initiated both by the government, other partners and indeed by itself. The university provides HealthyFoodAfrica project leadership in research innovations and solutions to the problems the country is currently facing related to food and nutrition. UNZA coordinates Work Package 4 on post-harvest technology and food safety.
University of Pisa, Italy (UNIPI)
The Department of Agriculture, Food and Agri-Environmental Science at UNIPI has research activities involving agricultural and environmental economics, rural sociology, agronomy, and agricultural science among others. Meaningful competencies developed in several European research projects on food system dynamics at a local, regional, and global level, provides expertise in research in sustainable rural development to HealthyFoodAfrica. The research group will apply practices and tools for participatory processes and multi-actor interactions with food start-ups, local stakeholders, students, and entrepreneurs.
Daniel Alpizar Rojas,
University of Abomey-Calavi, Benin (UAC)
The University of Abomey-Calavi (UAC) in Benin has developed and led many partnerships with research institutions both at national and international level. The Faculty of Agricultural Sciences brings specific expertise in research and interventions in the fields of nutrition and agriculture. Every year, an international course on Nutrition and Food Security is organized for African professionals in nutrition and related areas. Results and best practices from HealthyFoodAfrica will be integrated in the course curriculum for wide uptake and impact. UAC coordinates the Food System Lab in Cotonou, Benin.
Aeres University of Applied Sciences, Netherlands
Aeres University of Applied Sciences offers research, education and training activities in central Netherlands. Aeres staff participates in research whilst also integrating results into courses. Aeres brings to HealthyFoodAfrica relevant experience with conceptual approaches to urban and regional food systems, sustainable diets and healthy food choice, and issues related to governance and impact assessment. The research team has experience on food and nutrition security and healthy diets in different research settings in Africa, Asia and Europe. Additionally, the research team has experience with multi-stakeholder governance co-innovation processes in the developing urban and regional food strategies.
Henk Renting, Researcher-lecturer, Urban Food Systems, email@example.com
Hivos is an international NGO seeking creative solutions to persistent global problems. Hivos’ global headquarters is in the Netherlands in addition to its several regional and national offices. Hivos works with food entrepreneurs, especially females, to increase production of sustainable food products or services that cater to the needs of smallholder producers and consumers. Simultaneously, it facilitates multi-stakeholder initiatives in city-food regions to accelerate a shift towards more sustainable, diverse and healthy production and consumption practices. Hivos brings extensive advocacy experience with government and international forums that enable the scaling of successful solutions. In HealthyFoodAfrica Hivos coordinates Food System Labs Lusaka and Chongwe in Zambia and Fort Portal in Uganda. In addition, Hivos leads the Work Package 7 on transformational impact, scalability and exploitation.
FCA is Finland’s largest international aid organization with operations in 13 countries. FCA specialises in supporting local communities in three priority areas – Right to Education, Right to Livelihood and Right to Peace. FCA works with the poorest people, often with refugees and internally displaced persons. FCA reinforces the resilience of rural and urban communities where livelihoods are challenged by poverty, crises and migration. In HealthyFoodAfrica, FCA coordinates the Food System Lab in Rwamwanja Refugee Settlement (FSL-RW) in Western Uganda. FCA has worked in Rwamwanja Refugee Settlement for 4 years and brings significant experience in refugee contexts.
Centre for Initiatives on Food Security and Environment (GIFSE)
CIFSE is an association of small holder farmers in the Northern Sector of Ghana consisting of 1500 local farmer-based organizations. The members are producers of food crops and livestock as well as processors of fruits and vegetables to add value such as shea butter processing, groundnut oil and rice processing. With its wide presence on the ground, CIFSE has become a platform for farmers in the area of advocacy on gender in agriculture and capacity building. CIFSE can engage state agencies and duty bearers on critical issues facing farmers in their quest to improve agriculture for the smallholder farmer. In HealthyFoodAfrica, CIFSE coordinates the Food System Lab in Tamale, Ghana.
MV is a sustainability research consultancy that specializes in bridging the divide between researchers, practitioners, and policy makers. MV’s projects help government ministries, municipalities, NGOs and companies find innovative solutions to sustainability challenges, and design cutting edge research projects across the world. With a strong specialization in sustainable rural development, food system transformations, food policy and circular business models, MV utilizes a systems approach to accelerate social-environmental change. In HealthyFoodAfrica, MV coordinates Work Package 1 on transdisciplinary pathways, facilitating dialogue and co-creation towards sustainable food systems.
Co founder Amit Ashkenazy,
Co founder Tzruya Calvão Chebach, firstname.lastname@example.org
Böna Factory is a Kenya-based food production brand under House of Böna Ltd, a start-up, founded by food technologists and scientists with extensive knowledge on food safety, quality, processing, industry, nutrition, product development, innovation and concept development. Böna’s focus is on plant-based foods, specialized to plant-based protein products for African markets. Böna aims future solutions of foods such as, improved diets, utilization of climate smart plants and crops, fair trade and economic fairness in production and supply chains benefiting truly all the stakeholders involved. The team has good connections to multiple stakeholders in Africa and Europe.