WFF Cameroon Youth Chapter celebrates culinary heritage during Sustainable Gastronomy Week 2026

From 16 to 22 June 2026, the World Food Forum (WFF) Cameroon Youth Chapter celebrated Sustainable Gastronomy Week 2026 under the theme "Celebrating Food Heritage" through a week-long programme. Bringing together more than 1 000 participants, including chefs, farmers, youth entrepreneurs, researchers, government representatives and development partners, the event highlighted how traditional food heritage can contribute to more sustainable agrifood systems while supporting local producers, preserving biodiversity and promoting healthy diets.

Throughout the week, participants explored Cameroon's four major culinary traditions, Fang-Béti, Grassfield, Soudano-Sahélienne and Sawa, through cooking demonstrations, food tastings, exhibitions, cultural performances, panel discussions and training sessions. Traditional dishes prepared using locally sourced ingredients showcased the country's rich culinary diversity while demonstrating the links between sustainable agriculture, food heritage and local livelihoods.

The programme also featured discussions on sustainable agriculture, youth entrepreneurship, agritech innovation, food security and nutrition, alongside practical workshops on agroecology, digital culinary marketing and food photography. Young entrepreneurs, researchers and institutional partners shared experiences and explored opportunities to strengthen local agrifood systems while creating new pathways for youth engagement in the agrifood sector.

A major highlight of the week was the celebration of Cameroon's diverse food heritage through culinary competitions, regional food markets and community tasting experiences, encouraging participants to rediscover traditional recipes and Indigenous ingredients. Discussions also emphasized the importance of preserving culinary knowledge for future generations and strengthening the connection between local food cultures and sustainable development.

Supported by FAO Country Office in Cameroon, government institutions, universities, civil society organizations and private sector partners, the event demonstrated the value of multi-stakeholder collaboration in promoting sustainable gastronomy. By bringing together food producers, chefs, researchers and young people, the event created new opportunities for learning, networking and partnership while raising awareness of the role food heritage plays in building resilient and sustainable agrifood systems.

The celebration concluded with an awards ceremony recognizing outstanding participants, the distribution of certificates and a shared buffet featuring dishes from across Cameroon's culinary regions. Through photographs, participant stories and community engagement, the Chapter contributed to the global Sustainable Gastronomy Week campaign, demonstrating how celebrating local food heritage can inspire more sustainable, inclusive and resilient agrifood systems.