Addis Ababa, December 20, 2025 (FMC) — Promoting Ethiopia’s indigenous foods boosts public health, strengthens nutrition, and drives the economy, experts said, highlighting the critical role of local food systems in ensuring food security, preserving cultural heritage, and creating economic opportunities for communities across the country.
The one-day Indigenous Food, Culture Fair & Conference 2025, hosted by the Ethiopian Sustainable Food Systems and Agroecology Consortium (ESFSAC), was held in Addis Ababa this week.
The event brought together practitioners, policymakers, and community representatives to discuss the role of indigenous foods in nutrition, culture, tourism, and food systems development.
It featured panel discussions, live indigenous food experiences, and a vibrant cultural marketplace showcasing indigenous foods, crafts, and heritage-based innovations.
Speaking at the event, Dr. Bayush Tsegaye, Executive Director of ESFSAC, said the promotion of indigenous foods complements national health and nutrition strategies and contributes to food security.
She noted that ESFSAC is working to support government efforts aimed at building a healthy and productive society through the use of local food systems.
Dr. Bayush emphasized the need to appreciate, consume, and promote indigenous foods, highlighting their nutritional value and importance for food sovereignty.
She also called for increased production of nutrient-rich indigenous crops and the advancement of traditional foods through scientific approaches. According to her, the motto “My food is Ethiopian” is part of the continental initiative “My Food is African,” led by the Alliance for Food Sovereignty in Africa (AFSA).
Mr. Tesfaye Bango, a member of the Agricultural Affairs Standing Committee of the House of Peoples’ Representatives, emphasized the need to promote indigenous foods over imported processed products, which he said are not healthier than local alternatives.
He noted that the efforts of ESFSAC to promote indigenous foods complement the government’s initiatives to ensure food sovereignty through various initiatives, including the “Bounty of the Basket” program, a national effort aimed at boosting the production, productivity, and market availability of local foods, improving nutrition, and creating economic opportunities.
According to him, such combined efforts are crucial for preserving cultural heritage, strengthening food systems, and ensuring that knowledge about indigenous foods is passed on to future generations.
Panelists highlighted that indigenous foods reflect Ethiopia’s culture, history, values, and geography, and play a role in social connectivity and togetherness.
They noted that traditional foods are nutrient-rich, have longer shelf life than many processed foods, and help prevent non-communicable diseases.
Experts further pointed out that indigenous foods contribute to economic opportunities and shape the image of a country and its people.
They stressed the need to preserve and pass down traditional food practices to future generations and to integrate indigenous dishes into hotels and modern culinary settings.
Concerns were also raised over the declining consumption of indigenous foods, which panelists said is contributing to nutrition transition, malnutrition, and health problems linked to processed food consumption.
Participants called for advancing indigenous foods through technology and scientific research to improve their quality, reach, and sustainability.
The conference also underscored the alignment of ESFSAC’s efforts with government agricultural initiatives that emphasize increasing production and productivity, promoting domestic knowledge, and integrating indigenous practices with scientific innovations in the sector.