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Agroecology: a “launchpad” for innovation?
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Name : Tarek SolimanOrganisation: Food innovation program- WikiExpo project
Profile
Bsc. International Agriculture, Cairo University
Msc. Plant protectionMediterranean agronomicinstitute, Bari, italy
Msc. Agroecology and ruraldevelopment, ISARA, NMBU, SLU
Food Innovation programThe Journey Summer School 2
What is agroecology?
Most accepted definition:
“the application of ecological concepts and principles to the design and management of sustainable agroecosystems, provides a framework to assess the complexity of agroecosystems”
Altieri 1995
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Agroecology Principles
• Enhance the recycling of biomass.
• Enhancement of functional biodiversity.
• managing organic matter and by enhancing soil biologicalactivity.
• Minimize losses of energy, water, nutrients and geneticresources.
• Diversify species and genetic resources in the agroecosystem
• Enhance beneficial biological interactions and synergies. The Journey Summer School 4
Wait, there is more…
Agroecology has been used as a frameworkfor promoting the right to food, according to a 2012 by the UN special rapporteur.
With all the imbalance caused by the agri-industrial model, agroecology as a science, practice and social movement, is offering an alternative that focuses on smallholders.
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Innovation
“Application of technical, organizational, or other forms of knowledge to achieve positive novel changes in a particular situation. “ Czech Conroy , 2008
• Technological• Societal e.g. Peasant to Peasant• Institutional. Creating linkages between producers and service
provides/consumers.
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Innovations are notnecessarily “new”
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MILPAS in MexicoThe Journey Summer School 8
Rice, ducks, azola and fish in ChinaThe Journey Summer School 9
Boars and acorn treesThe Journey Summer School 10
Landscape management in rice plantations, the Philippennes
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And vineyards in Cinque terre in Italy….
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Introducing the Five seedsof disruption
Source: Presentation by Miriam Leuk Avery
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PRODUCTIONCore st ra tegy
Diversi ty for resi l ience
• Intercropping, agroforestry, cover crops, push-pul l .
• Maintaining populat ion balance between pests-natural enemies.
• Seeds: Selected by farmers.
• Maintaining soi l fert i l i ty through soi l microbiota and managing Organic matter .
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AgroforestryThe Journey Summer School 15
Diversity per se is not the goalThe Journey Summer School 16
EATING
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Core strategySeasonal i ty
• Eating seasonal , cul tural ly/ terr i tor ia l ly embedded diet .
• Adequate port ions.
DISTRIBUTION
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Core strategyProducer-Consumer
partnetship
Participatory guarantee systems
Community cupportedagriculture
Urban farming (allotment plots)
Participatory guarantee systems
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MANUFACTURING
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Preserve with minimal processing
core strategy
Fermentation: minimal processing
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Preserves from Potager du Roi, Versailles.The Journey Summer School 23
SHOPPING
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• Farmers’ markets• Alternative food networks
• “Farm to Fork”
core strategy:Know your producer
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Farmers’ market in Porto Alegre, Brasil.
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OTHER DISRUPTIONS
Core strategy: return to the roots!
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Health care: Grønn omsorg!
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Research: Modern science in synergy with traditional knowledge
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Is it realistic?
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Real challenge: From end users of knowledge to contributors in the
knowledge lifecycle
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QUESTIONS?
Btw thank you for listening and enjoy your lunch
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