About us

 Mokgadi Itsweng has worked in the food industry for more than 20yrs. 

She is Creative Director and head chef for Lotsha Green Kitchen, which focuses on developing food products based on African indigenous and sustainable recipes. With the first pop up restaurant being at Alkebullan African Dining Hall in Dubai Expo City which hosted COP28 in 2023. Her debut cookbook Veggielicious, a plant-based ode to the garden published by Human Rousseau, won the coveted International Gourmand award in 2023

She is a food activist working with “The Chef’s Manifesto” a global movement of chefs championing the United Nations sustainable goals SDG2 to End World Hunger, achieve food security, improve nutrition and promote sustainable agriculture by 2030. She created a plant-based and indigenous dining experience “Gogo’s plate”, as a platform to educate and move her community towards a more Plant-based, Earth- friendly and sustainable food system. Her passion for an Indigenous and sustainable food system, saw her studying Food Sustainability with the European Institute for Innovation and Sustainability and completing the climate shaper bootcamp with the Future Food Institute in 2021. She is one of the Chefs chosen by FAO to highlight the use of millets in the “International Year of The Millet in 2023. She is the recipient of the FOODXX woman in food 2020 award for Future food, and Black Women in Food, Game changer 2025 Honoree

Her entrepreneurial and creative spirit has seen her consult for and collaborate with brands like Mugg and Bean, a big restaurant group in South Africa, helping to amplify her advocacy work and bring healthy and delicious plant-based food to everyone .