ARSO TC 88 African Culinary Arts, Gastronomy and Food Service Industry
Scope
Development and harmonization of standards in the field of African culinary arts and food service industry including vocabularies, product standards, codes of practice, guidelines, standardized recipes, methods of test, service procedures and other documents related to the support and promotion of African gastronomy and food services.
Equivalent Committees:
This committee currently has no equivalent international committees identified.
Member Countries:
| Botswana | Kenya | Morocco | Nigeria |
| Uganda | Zanzibar |
Leadership
Chairperson: George Abo’ng (Kenya)
TC Secretary: Wycliffe Rachuonyo (Kenya)
Cluster 1: Terminologies, African traditional food preparation:
Team Lead: Lenah Mogere (Kenya)
Cluster 2: Nutrition, hospitality:
Team Lead: Mercy Ndiege (Kenya)
Cluster 3: Farm to table traceability and labelling standards:
Team Lead: Wycliffe Rachuonyo (Kenya)
| Standards and/or projects under the direct responsibility of ARSO/TC 88 African Culinary Arts, Gastronomy and Food Service Industry Secretariat |
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| Published | 0 |
| Under Development | 0 |
| Withdrawn | 0 |
| Deleted | 0 |
This committee contributes to the following Sustainable Development Goals:
| Ref | Title | Status |
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