Food Identities

Diets are changing around the world. This has raised a series of concerns: the globalization of diets, the loss of cultural and agri-diversity, the over-consumption of ultra-processed, high-fat, high-sugar products and associated health risks. Traditional diets, food cultures, and food preparation skills are being eroded. These trends are multiple and complex, raising a series of important questions: How are different types of influences (social, material and institutional) playing out? How do shifting food identifies interact with gender, class and ethnic identities? Who and what is exerting the power to influence these shifts? As diets change, deeper understanding is also required about food environments, i.e. the physical, economic, and sociocultural conditions that influence people’s food choices. These questions will be addressed by IPES-Food in a series of upcoming reports.

Publications

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The Added Value(s) of Agroecology: Unlocking the potential for transition in West Africa

West Africa has all the ingredients to become the epicenter of the global agroecology movement, and one of the frontrunners in transition to sustainable and equitable food systems. Through a three-year participatory research process, IPES-Food identified eight key obstacles to agroecology in West Africa, but also four leverage points where sustained action could accelerate the agroecological transition in the region.

Read the Full Report (ENFR
Read the Executive Summary (ENFR

Media

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May 2020

Tribune | Agriculture et système alimentaire en Afrique dans un contexte post-Covid-19

RFI

November 2017

L’alimentation «low cost» coûte très cher !

La Libre | Olivier De Schutter