By Murimi Gitari, April 9, 2025, At a one-of-a-kind dinner event, the International Centre of Insect Physiology and Ecology (icipe) and the International Center for Tropical Agriculture (CIAT) celebrated their groundbreaking work in agricultural research. Held at icipe’s Nairobi campus, the event was not just a feast for the palate but also a celebration of scientific innovation and community impact. The unique menu featured edible insects and traditional vegetables—both products of the institutions’ innovative research efforts.
The evening, titled “Biodiversity Bites: A Culinary Journey into Agricultural Research in Africa,” combined storytelling with gastronomy to weave a narrative of resilience, diversity, and the boundless potential of Africa’s agricultural landscape. Each dish was paired with a fascinating tale, as researchers shared the stories behind the projects they have been working on, illustrating how their efforts have transformed food production and improved the livelihoods of smallholder farmers.
Part of the CGIAR Science Week, the dinner brought together an eclectic mix of guests, including funders, policymakers, scientists, food influencers, and private-sector leaders. The universal language of food set the stage for a meaningful exchange, celebrating the power of science to nourish, sustain, and transform.
The carefully curated menu was a love letter to Africa’s agricultural treasures. It featured staples like beans, rice, cassava, honey, bananas, traditional leafy greens such as managu and terere, and even the often-overlooked yet highly nutritious edible insects. Many ingredients were sourced directly from ongoing research projects in Kenya, adding authenticity and depth to the narrative. Scientists from the Alliance of Bioversity International, CIAT, and icipe vividly described the journey of each ingredient from field to fork. They brought to life stories of forgotten local crops that are making triumphant comebacks, climate-resilient farming solutions, and innovative partnerships reshaping food systems. 
With over 2,000 species of edible insects globally, including more than 500 species in Africa, icipe is championing efforts to integrate these protein-packed creatures into diets and food systems. By promoting their adoption, icipe is leading the way in climate-smart agriculture and sustainable food solutions, ensuring a brighter and more sustainable future.
icipe Director General, Dr. Abdou Tenkouano, emphasized the multidimensional value of insects. “Insects go beyond nutrition; they are vital to environmental health and job creation. Scaling these innovations can promote food security and alleviate poverty,” he remarked.
Dr. Margret Kababu, a research scientist at icipe, highlighted the institution’s groundbreaking advancements in agricultural innovation, particularly in the mass rearing and safe harvesting of nutrient-rich insects such as crickets, grasshoppers, locusts, and black soldier flies.
According to Dr. Kababu, these innovations are not only ensuring a reliable and sustainable supply of edible insects for human consumption and animal feed but also paving the way for a more resilient and sustainable food system.
“The nutritional value of these insects is exceptional,” she emphasized. “They provide high-quality proteins, essential fatty acids, and amino acids, making them an outstanding source of sustainable nutrition. With the scarcity of protein sources for animal production, edible insects offer a viable solution while simultaneously aiding in organic waste management.”
Dr. Kababu also elaborated on the unique role insects play in waste recycling. “Insects reared in organic waste contribute to breaking down the waste, which is why icipe is exploring ways to leverage insects to drive transformative change.”
She pointed out the impressive protein content of insects, noting that they can contain up to 70 percent protein—on par with, and in some cases exceeding, the protein levels found in fish and beef. This remarkable quality underscores the potential of edible insects as a game-changing resource in addressing food security and sustainability challenges.
“Some of our insects not only provides crucial nutrients but also contains antioxidants that enhance food and nutritional security for communities. Beyond their dietary benefits, these insects play a pivotal role in circular food systems. icipe has been a pioneer in recycling organic waste through insects, turning it into nutrient-rich fertilizers that improve soil health and boost crop productivity. This innovative approach not only reduces waste but also contributes to environmental sustainability,” one of the icipe scientists said during the dinner.
One standout story was that of the Nyota bean, aptly named “Star.” This fast-growing, nutrient-rich bean—developed in partnership with the Kenya Agricultural and Livestock Research Organization (KALRO)—is now a staple for over 100,000 Kenyan farmers and a crucial component of school meals, feeding nearly 150,000 children nationwide. Its widespread adoption showcases the power of science-driven solutions to create real-world impact.
Dr. Wanjiru Kamau-Rutenberg, Managing Director of the Alliance for Africa, spoke passionately about the importance of amplifying Africa’s voice in global agricultural innovation. “We are championing science in Africa, for Africa and the world,” she said. “This dinner is a powerful reminder that African-led research is preserving biodiversity and providing solutions rooted in local wisdom.”
Juan Lucas Restrepo, Director General of the Alliance of Bioversity International and CIAT, called for collective efforts to ensure not just the creation but also the adoption and consumption of food innovations. He highlighted the potential of beans, consumed by over 0.5 billion people daily, as a vital income source for smallholder farmers. He also underscored the concerning statistics: in 2020, Kenyans consumed only 62 kilograms of vegetables per person—far below the recommended 90 kilograms.
Guests were treated to a deep dive into the world of edible insects, a sustainable protein source with immense potential. With over 2,000 edible insect species globally—and more than 500 in Africa—icipe’s work is pioneering efforts to integrate insects into circular food systems and climate-smart agriculture.
The dinner also paid homage to Africa’s traditional leafy vegetables, once at risk of fading into obscurity. Thanks to icipe’s partnerships with universities, national institutions, and civil society, more than 210 African leafy vegetable species have been documented, preserved, and reintroduced to markets and homes across Kenya.
Biodiversity Bites was more than just a meal—it was a celebration of culture, collaboration, and curiosity. As the plates were cleared and conversations lingered, one resounding message rang true: the future of food is diverse, resilient, and deeply rooted in Africa.
