Dr. Wanida Lewis
CEO, Crescendo Foods
Dr. Wanida Lewis is the CEO and co-founder of non-profit Crescendo Foods, Ghana’s first shared commercial kitchen space and culinary hub in Accra, Ghana. Dr. Lewis has over ten years’ experience leading programs, strategic partnerships, and economic evaluation initiatives throughout the African continent. Previously, she was a Senior Economic Program Advisor in the US Department of State’s Office of Global Women’s Issues. She received a bachelor’s degree in Chemistry from Saint Augustine’s University, a master’s degree in analytical chemistry from North Carolina Central University, and a doctoral degree in food science from North Carolina State University.
Day 0
October 10
Sessions by Dr. Wanida Lewis
Day 1
October 11
Sessions by Dr. Wanida Lewis
12:30 pm-1:30 pm
Breakout Room B
There Is No Food Security Without Clean Cooking
As governments, donors and organizations struggle to respond to a global hunger crisis of unprecedented proportions, changing the way people cook is rarely acknowledged as the vital solution it is. In the past two years, the impacts of climate change, COVID-19 and global conflicts have more than doubled the number of people facing acute food insecurity to 345 million in 82 countries today. Without drastic global food system reform, as many as 80 million more people could face hunger by 2050, especially in Africa, south Asia and central America.
Cooking is an integral part of the food system – most obviously impacting consumption and nutrition – but as a major driver of climate change and land degradation, it also has a significant impact on food production.
This session will discuss the complexity of the global food crisis, explore the interconnections between clean cooking and efforts towards a sustainable food system, and share lessons from holistic regenerative agriculture approaches and institutional cooking efforts.
Speakers
Iwona Bisaga
Research Associate, Modern Energy Cooking Services
Dr. Raffaella Bellanca
Senior Energy for Food Advisor, World Food Programme
Alex Eaton
CEO, Sistema.bio
Dr. Wanida Lewis
CEO, Crescendo Foods
Day 2
October 12
Sessions by Dr. Wanida Lewis
Day 3
October 13
Sessions by Dr. Wanida Lewis
Day 4
October 14
Sessions by Dr. Wanida Lewis
Sessions by Dr. Wanida Lewis
Sessions by Dr. Wanida Lewis
12:30 pm-1:30 pm
Breakout Room B
There Is No Food Security Without Clean Cooking
As governments, donors and organizations struggle to respond to a global hunger crisis of unprecedented proportions, changing the way people cook is rarely acknowledged as the vital solution it is. In the past two years, the impacts of climate change, COVID-19 and global conflicts have more than doubled the number of people facing acute food insecurity to 345 million in 82 countries today. Without drastic global food system reform, as many as 80 million more people could face hunger by 2050, especially in Africa, south Asia and central America.
Cooking is an integral part of the food system – most obviously impacting consumption and nutrition – but as a major driver of climate change and land degradation, it also has a significant impact on food production.
This session will discuss the complexity of the global food crisis, explore the interconnections between clean cooking and efforts towards a sustainable food system, and share lessons from holistic regenerative agriculture approaches and institutional cooking efforts.
Speakers
Iwona Bisaga
Research Associate, Modern Energy Cooking Services
Dr. Raffaella Bellanca
Senior Energy for Food Advisor, World Food Programme
Alex Eaton
CEO, Sistema.bio
Dr. Wanida Lewis
CEO, Crescendo Foods