The transformative power of culinary innovation: Changing perspectives on traditional staples
- From
-
Published on
16.01.19
- Impact Area

Roots, tubers and bananas are often seen as “traditional” foods. Yet their colors and flavors vary, and they can be exciting gastronomic ingredients, as well as healthy functional foods. However, despite their many benefits, they tend to fall out of favor as people move to towns and diets change to “modern” and perhaps more convenient foods. Typically, traditional staple foods lack a spokesperson or voice, while industrially processed products are widely promoted through advertising campaigns. That lowers demand for traditional staples and can impact the livelihoods of smallholder growers who produce them. But what can be done to change perceptions?
The post The transformative power of culinary innovation: Changing perspectives on traditional staples appeared first on RTB-CGIAR.
Related news
-
Harnessing digital tools in securing soil health for Africa’s food future
Sehlule Muzata27.06.25-
Climate adaptation & mitigation
-
Environmental health
-
Nutrition, health & food security
-
Poverty reduction, livelihoods & jobs
Nairobi, 27 June 2025 (IITA) - As it marks its first anniversary, the Regional Hub…
Read more -
-
Harnessing digital tools in securing soil health for Africa’s food future
Sustainable Farming Science Program27.06.25-
Climate adaptation & mitigation
-
Environmental health
-
Food security
-
Poverty reduction, livelihoods & jobs
Nairobi, 27 June 2025 (IITA) - As it marks its first anniversary, the Regional Hub…
Read more -
-
From Demonstration to Scaling for Impact: Driving Food Systems Transformation through Innovation in Malawi.
International Water Management Institute (IWMI)25.06.25-
Gender equality, youth & social inclusion
-
Poverty reduction, livelihoods & jobs
By Greenwell Matchaya, Mahlatse Nkosi and Nora Hanke-Louw The CGIAR delegation recently took part in…
Read more -