Interactive Exchange: Key Takeaways from the Open Discussion Forum
Hosted by Dr. David Okeyo, CEO of the Kenya Nutrition and Dietetics Institute (KNDI), the Week of Italian Cuisine was a vibrant convergence of culinary traditions and health insights. Participants embraced a day of cultural exchange and connection.
The event featured keynote speakers such as Prof. Mauro Serafini, exploring the impact of nutrition on human health, and Dr. Beatrice Kiage, addressing the role of nutrition in combating rising cancer rates in Kenya. Dr. Alinovi Luca and Dr. Alessio Colussi presented circular economy solutions for healthy maize and Africa’s arable land.
Further discussions included Prof. Nguka Gordon on dietary diversity and the well-being of the elderly in Kakamega. Adele Roccato from UNEP shared sustainable practices for a healthier culinary future.
An open discussion, moderated by Mr. Martin Kiome, encouraged participant engagement. Dr. Elena Gallenca expressed gratitude, and Dr. Okeyo summarized the day, optimistic about collaborative initiatives.
Closing prayers marked a reflective conclusion, followed by a delightful lunch featuring Italian and Kenyan cuisines.
MC: Prof. Nguka Gordon
Host: Dr. David Okeyo, KNDI CEO
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