On 16 October 2024, the University of Guyana hosted Sustainable Food Day, celebrated every year on this date in more than 150 countries around the world. Supported by the UG's AIBSI (Amazon Institute for Biodiversity and Sustainable Innovation) project, the event focused on innovation and sustainability in the food sector.
Researchers, students and socio-economic players gathered on campus for a day of discoveries, exchanges and local flavours.
Inspiring Conferences and Practical Workshops
The morning began with a captivating talk by Baudelaire Vilmé on his sugar-free chocolate project for diabetics, a subject that sparked a great deal of discussion around local science and innovation. This student-entrepreneur from the University of Guyana spoke about alternatives to traditional sugar, combining the properties of cocoa with those of local fruits (pitaya, wassai, rambutan) to offer a chocolate that is recommended for health, has a reduced carbon footprint and generates positive spin-offs for the local economy. Following the presentation, Mr Vilmé was able to discuss how to boost his project with his partner GDI, a project accelerator for the Guianese economy, thanks to the support of DIRVED (Direction de la Recherche et de la Valorisation des Études Doctorales de l'Université de Guyane).
At 10.00am, Yaovi Tabiou, a doctoral student at the University of Guyana in the COVAPAM research unit ("COnnaissance et VAlorisation des Produits végétaux AMazoniens"), then presented a scientific pitch on the unique benefits of honey from French Guiana. Based on her research work, her talk attracted a great deal of interest, with participants asking numerous questions to find out more about the exceptional qualities of this local product. Honey is recognised as an 'alicament' with countless nutritional and therapeutic virtues, and scientific characterisation of this product should make it possible to support local beekeepers in the certification process, positioning French Guiana as a fully-fledged beekeeping zone in France.
Finally, Yana Wassaï, supported by the University of French Guiana in the innovation and development of Amazonian fruits, offered a fascinating practical demonstration with a workshop on the extraction of awara oil, led by Mr Dave Drelin, CEO of the Guyanese agro-processing company. The event attracted a large number of curious visitors, who came to learn about the processes involved and the importance of this resource in Guyanese culture, highlighting the high added-value potential of awara-based finished products.
A Day of Networking and Discovery
The Carbet Business Dating, from 11.30am, provided an ideal networking opportunity for researchers, students and professionals to forge links, discuss projects and strengthen collaborations around sustainable food.
Representatives from a number of laboratories at the University of French Guiana, the CTG (Collectivité Territoriale de Guyane), MEDEF partner companies and local associations, as well as a class from the catering and hotel management section at Lycée Melkior, took an active part in the event. The pupils from the lycée made a particularly strong impression with their pertinent questions and their interest in the event's themes. Exchanges between researchers and the private sector provided an opportunity to outline the prospects for collaboration in the fisheries sector, to support innovation and sustainable growth in the industry.
A sustainable lunch and an original treasure hunt
The lunch, prepared with care using local produce, allowed participants to share a convivial moment around the flavours of French Guiana. This sustainable meal featured local ingredients and eco-responsible practices, allowing participants to sample authentic, high-quality dishes.
At the same time, a treasure hunt was organised for administrative staff and later opened up to students. The game created a fun and stimulating atmosphere, and the winners were rewarded with packed baskets.
A successful and forward-looking day
Sustainable Food Day was a success, offering participants the opportunity to inform, learn and collaborate towards a more sustainable food future for all in French Guiana. The event showcased local talent, innovation and the endless possibilities for harnessing local resources, supported by the University of Guyana.
Thank you to all the speakers, partners and participants for their commitment and their contribution to this day rich in exchanges. We look forward to repeating the experience so that we can continue to raise awareness and encourage sustainable initiatives in French Guiana, by strengthening the interaction between science and society.
