Veronica Awuzudike

As an Igbo woman born and raised in London, my passion for Black thought and the resilience of Black people has profoundly shaped my approach to research and food sovereignty.

Professionally, I have a background in managing and leading diverse health programs across the pharmaceutical, community, and public health sectors. My expertise spans global, regional, and local contexts where my focus in recent years has been health equity and community wellbeing of those who are most marginalised. 

Over the last few years, I have been reflecting on how Black people create and sustain legacies by centering our methods, our joy, and our heritage. This journey has led me to join the Black Food Fund committee. We are all driven by a deep commitment to support and uplift our community through sustainable, equitable food systems and care. 

Black food is not just sustenance; it is a tapestry woven with our heritage, our joy, and our methods. It represents a powerful connection to our ancestors, our culture, and our shared experiences. It’s about preserving and celebrating our culinary traditions while also innovating to meet contemporary needs.

For me, a healthy food environment is one where every Black person in Lambeth and Southwark has access to nutritious food that nourishes both body and spirit. It's an environment that supports local Black people, honours global Black traditional agricultural practices, and empowers individuals with the knowledge and resources to make the best choices for them.

I believe Black Food Fund is pivotal in sustaining these environments. It stands for more than just financial support. It embodies our collective effort to foster resilience, sustainability, and self-sufficiency within Black communities. It’s about investing in our future, ensuring that our methods, our joy, and our heritage continue to thrive and inspire.