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    • #8890
      London, United Kingdom






      The concept of lifestyle, health, and wellness has existed for quite a while.


      Holistic wellbeing and nutrition undoubtedly means distinct things to different people; and viewed through a broad and more sophisticated lens, involves a conscious lifestyle and methodical approach, that addresses the “whole person” – diet, psychological wellbeing, and health; encompassing a comprehensive diet, based on natural, organic, (and unprocessed) foods, which eschews additives and GMOs for the health benefits associated with “superfoods” and an all-natural dietary supplement.


      We estimate that the global wellness market is in the region USD$2.1 trillion, and a rise in individual health consciousness, inclusive of purchasing power, presents tremendous, as well as niche opportunities, for black-owned businesses.


      Here, we have listed a brief summary of nutritionists, and food experts, of African descent, dedicated to changing the landscape of nutrition and wellness, both locally and internationally.






      • Titilayo “Titi” Ayanwola, MPH, R.D., L.D. (@platefulofyum): is a Registered Dietitian, and the founder of Plateful Of Yum, a nutrition consulting and coaching practice. Titi provides tips on wellbeing, and believes in tackling illnesses by harnessing the power of food as medicine.


      • Marisa Moore, MBA, RDN (@marisamoore): is a Registered Dietitian Nutritionist with a background in clinical nutrition, wellness, consultancy, culinary/menu development and analysis, freelance writing, nutrition education and program development. Marisa has over a decade of experience working with clients to improve health outcomes in overall wellness, diabetes, weight management, high cholesterol, blood pressure and heart disease. Prior to launching her full-time consultancy, Marisa managed the nutrition worksite wellness program for the US Centers for Disease Control (CDC).


      • Maya Feller MS, RD, CDN (@mayafellerrd): is a Registered Dietitian Nutritionist focused on risk reduction of diet-related chronic illnesses and the role of food in disease prevention. Maya is the author of Southern Comfort Food Diabetes Cookbook, a cookbook which focuses and educates people on the benefits of diabetes-conscious ingredients. Maya undertakes research on nutrition and health, publishing nutrition related articles.


      • Valerie Agyeman, R.D. (@flourishheights): is a “Women’s Health Dietitian, Podcast Host of The Flourish Heights Podcast and Founder of Flourish Heights, a nutrition practice, digital platform and community.”

      Valerie helps women appreciate the intrinsic connection between the food they consume and how this reflects on their body, and overall wellbeing. With over ten years of experience in the nutrition field, spanning corporate wellness to nutrition communications and clinical nutrition, Valerie has organized local and international workshops, and events, developing a community that inspires change, educates, and help women build sustainable healthy habits for long-term better health.





      • Jessica Wilson, M.S., R.D. (@jessicawilson.msrd): Is a consultant, dietitian and activist. Jessica works on disrupting the policies, perspectives and practices that are inherently political and which affect black-bodies. Jessica undertakes research and education on food efficacy, diet, nutrition and a healthy lifestyle.


      • Wendy Lopez, M.S., RDN, and Jessica Jones, M.S., R.D., CDN (@foodheaven): are the founders of the Food Heaven blog that explores the intersections of nutrition, food, culture and provides practical information on “accessible and inclusive” wellness. Wen and Jess coauthored ‘28-Day Plant-Powered Health Reboot’, as well as “A Diabetes Guide to Enjoying Foods of The World”.


      • Ayana Habtemariam MSW, RDN, LDN (@thetrillrd): is a nutrition therapist that focuses on diet culture, the philosophy of image issues, which exacerbates stress, and anxiety, and its associated connection to the rise of chronic diseases in communities of African descent.


      • Brooklynne Palmer (@beetsbybrooke): is a medical student trained in culinary medicine providing tips on nutrient-dense plant-based meals; and exploring the intersection between culture and food security. Brooklynne also has a double major, in neuroscience and biology from the UT Dallas.


      • Aja Gyimah, MHSc, RD (@compete.nutrition): is a Registered Dietitian and founder of Compete Nutrition. Aja also works with nutrition consulting businesses engaged in the research and development of clinical nutrition products.


      • Diversify Dietetics (@diversifydietetics): Diversity Dietetics is an academic community founded by @deanna.rdn and @tamarameltonrdn that provides a support network to young nutrition and dietetics professionals, including ongoing mentorship; and to increase ethnic and racial diversity in nutrition and dietetics.






      “food & feelings” is a distinct lens into Sophia Roe’s work as an Emmy-Award nominated TV host, chef, writer, activist, and, food and social justice advocate.

      Sophia uses her platform to educate about food equity, homelessness and access, sustainability, inclusivity and diversity in wellness, and impact on wellbeing – working with public, private and local/grassroots organisations.


      • Kwame Onwuachi (@chefkwameonwuachi): is an award-winning chef who uses his platform to fund-raise, advocate and bridge the diversity gap in the hospitality industry. Kwame honours the essence and heritage of his unique West African culture [a blend of Afro-Caribbean; Louisiana, Jamaica, Trinidad, and Nigerian influence] by creating delicious niche culinary cuisines for a global audience.

       “Notes From a Young Black Chef” is a memoir about the intersection of race, prominence, and culinary, and Kwame’s unprecedented journey.


      Kwame is listed on the Forbes 2017, 30 Under 30’.


      • Jocelyn Delk Adams (@grandbabycakes): is a food critic, author and the founder of Grandbaby Cakes, a digital platform devoted to classic desserts and pastry. Grandbaby Cakes has featured in Disney Channel and Disney Plus’ Magic Bake Off, Ebony, The New York Times, People, ‘O (The Oprah) Magazine’, e.t.c. Jocelyn created ‘A Charitable Confection’, an annual anti-violence dessert fundraiser featuring bakeries in the Chicago area. Through Grandbaby Cakes, Jocelyn works to inspire a new generation of dessert enthusiasts on the art of ‘cake baking’.


      • Benjamina Ebuehi (@bakedbybenji): a quarter-finalist in the 2016 Great British Bake Off, is a cook, food stylist and author. Benjamina co-founded ‘The Sister Table’ a monthly brunch club that brings together the millennial woman to enjoy “food in good company and to hold purposeful conversation.”


      • Eden Hagos (@edenthefoodie): is a writer, host and founder of @blackfoodie.co. a media and creative agency that explores culinary and culture through a Black lens. Through @blackfoodie.co. Eden provides a safe space for ‘Black Foodies’, analyzing, exploring and dissecting diversity and inclusivity in the global culinary space.


      • Bryant Terry (@bryantterry): is an African-American vegan chef, author, food and social justice activist. Since 2015, Bryant has been the chef-in-residence at the Museum of the African Diaspora in San Francisco. Bryant’s cookbook, Black Food is an acknowledgement to the history of Black culinary and a lens into African oriented vegan and organic eating.


      • Tabitha Brown (@iamtabithabrown): is an actress, speaker and author, known for her tireless advocacy for more sustainable, equitable food systems, and the impact of diet on wellbeing.


      • Douglass Williams (@douglasswilliams): is an international chef who has an “intrinsic sense of curiosity and a passion for research”. Douglass explores the intersection between health, wellness and healing through food. Douglass is the Owner and Chef of MIDA restaurant in Boston.


      • Jerrelle Guy (@chocolateforbasil): is an award-winning author, culinary creator and stylist, photographer and writer. Jerrelle established her food photography studio and lab, EJC Studio, in downtown Dallas and contributes recipes to the NYTimes. Jerrelle holds a Masters in Gastronomy from Boston University, and recently authored her cookbook Black Girl Baking which is inspired by vegan and whole-grain recipes.


      • Black Food Bloggers (@blackfoodbloggers): Curated by Jasmine Lukuku, is a repository and network of culinary chefs, writers and bloggers, of African descent.


      • Eric Adjepong, MPH (@chefericadjepong): explores the connections between nutrition, food and wellbeing, and the science of ‘food as medicine’. Eric holds a bachelor’s degree in culinary arts and culinary nutrition from the Johnson and Wales Culinary Institute, including a Master in Public Health and International Public Health Nutrition from the University of Westminster in London.


      • Vallery Lomas (@foodieinnewyork): Once a lawyer, and cookbook author of “Life is What You Bake It,”, Vallery pivoted to culinary development and creation full time after winning The Great American Baking Show. Vallery founded the blog Foodie in New York where she creates incredible recipes, inspired from her background.


      • Zoe Adjonyoh (@zoeadjonyoh): Zoe is a chef, author and food justice activist, and the founder of Zoe’s Ghana Kitchen, the UK’s premier African dining concept (2010), and authored a cookbook by the same name, published in 2017.


      DE-COLONISING THE FOOD INDUSTRY: Through ‘Black Book’; a framework designed to deliver true representation and diversity across the food industry, Zoe aims to dismantle, disrupt, create visibility and decolonise African culinary – establishing a new trajectory and African gastronomy across the global diaspora.






      • Meiko Temple (@meikoandthedish): is the writer, photographer, chef, and culinary developer behind Meiko and the Dish. Meiko is also the founder of @eattheculture a community-centered space for culinary creators and entrepreneurs of African descent. Meiko collaborates with Black recipe developers and explores Black food through the lens of Afrofuturism and seeks the intersection of the Black diaspora via “culture, future, geopolitics, imagination, liberation, culture, and technology.”



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