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Millets and Sorghum
Global food trends
Positive nutrition : Which role for business?
24 May 2021
Mr. Alain Vidal
Director – Science & Partnership, Food & Nature, WBCSD (World Business Council for Sustainable Development), Switzerland
Alain joined the World Business Council for Sustainable Development (WBCSD) as Food & Nature Science and Partnerships Director in 2018. He is also working for the International Union for Conservation of Nature (IUCN). His interests include global food, environment and poverty issues. After a decade long researcher career initiated in 1986 in Morocco, and pursued with French Research Institute for Agricultural and Environmental Engineering. He worked with FAO as Director of European and International Affairs. In 2009, he was appointed the Director of the CGIAR Challenge Program on Water and Food. In 2014, he joined the CGIAR Consortium as the Director of Strategic Partnerships, under which capacity development and partnerships resided along with communications and resource mobilization. He has represented CGIAR in the preparation of COP21 and COP22, and engaged with private sector on climate-smart agriculture and food system transformation issues.
Global food trends
20 May 2021
President, Food Tank, USA
Danielle Nierenberg, a world-renowned researcher, speaker, and advocate, on all issues relating to our food system and agriculture.
In 2013, Danielle Nierenberg co-founded Food Tank with Bernard Pollack, a nonprofit organization focused on building a global community for safe, healthy, nourished eaters.
Danielle also conducts extensive on-the-ground research, traveling to more than 70 countries across sub-Saharan Africa, Asia, Eastern Europe, and Latin America. She has met with thousands of farmers and farmers’ groups, scientists and researchers, policymakers and government leaders, students and academics, as well as journalists, documenting what’s working to help alleviate hunger and poverty while protecting the environment.
Her knowledge of global agriculture issues has been cited widely in more than 20,000 major print and broadcast outlets worldwide, including The New York Times, The Wall Street Journal, USA Today, the International Herald Tribune, The Washington Post, BBC… and many more reputed media.
Danielle is the recipient of the 2020 Julia Child Award.
Smart Food is now a TAP Partner
COVID-19 Smart Food Message – Support your local Smart Food businesses and stay healthy.
We wish you all to stay safe and healthy during this current situation!
Due to the current pandemic we are going to have to rebuild and overhaul our food system. How do we make it nutrition secure, secure for the most vulnerable in our society, and climate change and pandemic-proof? The solution lies in getting our priorities right, by placing nutrition, the environment, and the producers of food at the center of the discourse on transforming the food system and restoring equilibrium and equity. This means foods that are smart – good for you, planet and farmers and all producers – being at the center of the food system. See more
Newly Launched Millet Food Finder Shows a Revolution is Underway
Millets have sometimes been hailed as the next quinoa but researchers collating a global database of millet products have found this ancient grain to be orchestrating a silent food revolution that could see quinoa outstripped. The “Millet Finder”, launched today (25 Nov 2020), discovered a surge in the use of millets, with over a thousand modern convenient products in a very wide range, across all the inhabited continents. Go to Millet Finder or Read More in the Media Release
TEDXVarese talk on The Challenge of Smart Food by Stefania Grando, Honorary Fellow, ICRISAT
Smart Food Feature Articles
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About Smart Food
Smart Food is food that fulfil all criteria of being good for you (nutritious and healthy); good for the planet (environmentally sustainable); and good for the farmer (climate smart, potential to increase yields, multiple uses).
The key objective of the Smart Food initiative is to diversify staples across Africa and Asia. By focusing on staples, often 70% of the plate and eaten 3 times a day, Smart Food Initiative plans to have the biggest impact.
Six compelling reasons to switch to Smart Food
Help prevent/manage disease
- Diabetes – Sorghum and millets have low glycemic index and therefore help keep blood sugar levels stable.
- Osteoporosis – Finger millet contains thrice the amount of calcium as milk, making it a great food for building stronger bones.
- Anemia – The high iron content in pearl millet helps combat anemia.
- Hypertension – Sorghum and millets are rich in antioxidants and help fight age-onset degenerative diseases.
Care during pregnancy and breastfeeding
- Pearl millet is high in iron, zinc and folic acid, which are critical for health of the mother as well as baby.
- Fermented millet products help to maintain a healthy digestive system due to their probiotic nature.
Quality nutrition for children
- Finger millet has three times the amount of calcium than milk. Calcium is essential for the growth of strong, healthy bones and teeth.
- Pearl millet and little millet are rich in iron which is important for making hemoglobin, the oxygen-carrying red pigment in blood.
- Each time you replace some of the high carbon footprint foods such as rice and meat with millet, sorghum and legumes, you make a climate-smart choice – a small contribution that adds up eventually.
Manage your weight
- Millets and sorghum release energy slowly, contain high fiber that keeps you full for longer periods and reduce cravings.
Increased energy levels
- Slow release of energy by Smart Food also means you have energy for a longer time, for greater endurance.