INNOECOFOOD Consortium Advances Eco-Innovation in Africa During Key Month 24 Coordination Meeting in Accra

Accra, Ghana – January 2026 – The INNOECOFOOD consortium, a multi-national research initiative dedicated to advancing agroecological food production in Africa, successfully concluded its pivotal 24-Month Coordination Meeting in a hybrid format hosted from Accra, Ghana, from 12-14 January 2026. The gathering brought together partners from across Africa and Europe to review substantial progress, tackle ongoing challenges, and chart the course for the project’s final phases.

Funded by the European Union (Grant Agreement 101136739), the INNOECOFOOD project aims to deploy eco-innovative technologies to improve nutrition, ensure sustainable production, and enhance the marketing of agroecological food products on the continent.

Key Outcomes and Strategic Decisions

A major strategic decision emerged from the meeting: the consortium voted overwhelmingly in favour of requesting a formal extension to the project timeline. Sixteen partners voted in support, with only one against, demonstrating strong collective commitment to achieving the project’s ambitious goals. This extension will allow for the full completion of infrastructure, research, and training activities.

Work Package Progress Highlights

The meeting featured detailed reviews of each of the nine core Work Packages (WPs):

WP1 (Management): Led by Antonio Marques (CIIMAR), the focus was on finalizing the administrative and financial procedures for the project extension request. Partners were mobilized to submit necessary adjustments by 16 January 2026.

WP2 (ECOHUB Construction): Dr. Cyprian Odoli (KMFRI) reported significant progress on the construction of four central ECOHUBs in Kenya, Ghana, Tanzania, and Egypt. Completion targets range from March to July 2026. A parallel meeting addressed equipment optimisation for spirulina drying, with technical teams from INNOTECH, BMAEU, and ISE collaborating to finalise designs for efficient dryers.

WP3 (Aquaculture & Living Labs): Diaa El Kenawy (CLAR) presented advancements in establishing on-the-ground living labs for sustainable aquaculture. Significant progress was noted across multiple sites:

CSIR-FRI (Ghana): Cage installations at Lake Volta are 96% complete, awaiting local fish feed production from the ECOHUB.

MAKERERE (Uganda): Structures are installed at Lake Victoria, with initial water quality assessments underway.

UNAM (Namibia): Equipment and sensor installation has commenced.

TAFIRI (Tanzania): A site has been identified, with local cage farmers expressing strong interest in participating.
Discussions also covered feed formulation using Black Soldier Fly (BSF) and the use of sensor technology to monitor product quality during transport from ECOHUBs to markets

WP4 (Spirulina Production): Dr. Seyit Yuzuak (BMAEU) distributed commercial spirulina inoculums to each ECOHUB, enabling production to start ahead of final characterisation. Standardised operating procedures for cultivation will be shared by end-January 2026, ensuring consistency and quality across all sites.

WP5 (Insect Production): Dr. Cynthia Mudalungu (ICIPE) outlined work on insect rearing for feed and food. Challenges like seasonality and infrastructure for cricket farming were noted. Key deliverables related to sustainable harvesting and insect processing were proposed for extension, aligning them with the completion of ECOHUB insect units.

WP6 (Product Development): Prof. Nazlin Howell (NKSB) guided partners on optimising 2-3 flagship food products per ECOHUB. This focused strategy aims to streamline efforts, reduce development time, and maximise resource efficiency for market-ready agroecological products.

WP7 (Quality & Safety): Benjamin Mintah (CSIR-FRI) emphasised the need for rigorous validation of new food prototypes. Partners agreed on a comprehensive “Food Technical Sheet” framework to ensure all products meet stringent safety, nutritional, and quality standards before market introduction.

WP8 (Capacity Building & Dissemination): Hamis Hinca (FSPN Africa) coordinated plans for large-scale training programs. ECOHUB leaders will develop detailed “Training of Trainers” (ToT) strategies. The project’s online presence will be revitalised with bi-weekly updates to its website and social media channels. Plans for a final dissemination event in Egypt were also initiated.

WP9 (Ethics & Regulation): Anna Olsson (i35) reinforced the Ethics Committee’s requirement for mandatory in-person training on animal welfare for fish handling at every ECOHUB. Partners will also ensure all novel food products comply with relevant national regulations or EFSA guidelines.

Looking Ahead: A Vision for Sustainable Impact

The INNOECOFOOD project is steadily transforming into a tangible network of innovation hubs across Africa. The ECOHUBs are poised to become local centres of excellence, demonstrating sustainable spirulina and insect production, innovative aquaculture, and food processing. The consortium’s strong collaboration is paving the way for improved nutrition, farmer empowerment through training, and the creation of viable market pathways for eco-friendly food products.

With a clear action plan and renewed timeline, the INNOECOFOOD partnership is confidently advancing toward its mission of fostering a more resilient and sustainable food future for Africa.