Towards Food Sustainability: reshaping the coexistence of different food systems in South America and Africa

1st Global Conference on Sustainable Food Systems for All

Pretoria, South Africa21-23rd June 2017

Dr. Stellah Mukhovi and Dr. Johanna Jacobi

University of Nairobi and University of Bern

smmukhovi@uonbi.ac.ke & johanna.Jacobi@cde.uinibe.ch

Outline of the presentation

1. Introduction

2. SFS study sites

3. Work packages and link to SDGs

4. Food sustainability dimensions

5. Operationalization of food systems

6. Social-ecological resilience of food systemsBuffer capacity

Self-organisation

Learning and adaptation

7. What affects SER in Kenya and Africa?

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IntroductionAfrica population- 1.2 billion projected to reach 2.4 billion by

2050 (UN projections)

Highest Urbanisation rate (3.5%) urban population to grow from 26% (2010) to 50% by 2030 (World Bank)

Only 5% of cultivated area in SSA is irrigated (FAO, 2014)

Number of undernourished in SSA increased from 175.7 million (1990-1992) to 217.8 million (2014/2016) (FAO, 2015)

High exposure to gradual and rapid risks/shocks (water stress, conflicts, land degradation, climate variability and change, price fluctuation)

Need for sustainable production and consumption

Need to build resilient food systems

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Food systems sustainability study in Kenya and Bolivia

Five work packagesWP1: Policies and laws related to the right to foodWP2: Institutions and ActorsWP3: Value chains, livelihoods, and food securityWP4: Environmental Performance and Social-ecological ResilienceWP5: Integration of results in a food sustainability assessment framework

SDG goalsGoal 1:Ending poverty (WP1&3)Goal 2: End hunger, achieve food and nutrition security, and promote sustainable agriculture (WP1&3)Goal 12: Ensure sustainable consumption and production patterns (WP3&4)

Overall key lessons on how to promote food systems sustainability in Africa

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Food sustainability dimensions

Source: Rist et al (2016)

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Adapted from Rastoin and Ghersi, 2010; Colonna et al. 2013

Operationalization of food systems

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Food systems (Colonna et al. 2013)

Kenya1. Agro-industrial food system

(K1) based on horticulture (vegetables for export mainly to European Market

2. Regional food system (K2)-dairy/beef and wheat/barley as main value chains

3. Local food system (K3)-smallholders producing for household and local markets (maize potatoes and beans)

Bolivia1. Agro-industrial food system (B1)

based on Soya beans

2. Indigenous food system (B2) Guaraní indigenous people (maize, cassava, peanuts, peppers, beans, fruits, and vegetables

3. Differentiated quality food system (B3) (Alternative/agroecological food system ) - “Agroecological Platform”

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To assess the food systems’ social-ecological resilience in terms of buffer capacity, self-organization, and capacity for learning and adaptation.

General objective

Example: Social-ecological resilience of food systems study in Kenya and Bolivia

Horn of Africa Countries have high susceptibility to climate change impacts e.g. frequent and severe droughts, floods and food insecurity.Evidence of climate change-declining rainfall, high temperatures,

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Food system resilience is defined as the capacity of food systems to copewith and to withstand and recover quickly from disturbance and disasters(both ecological and anthropogenic), as well as to learn and to adapt

Photo by Johanna Jocabi

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Dimensions of SER

Buffer Capacity (livelihood assets, functional and responsediversity, spatial and temporal heterogeneity)

Self organisation (Globally autonomous and locallyinterdependent, Socially self-organized, Ecologically self-organized, Appropriately connected, Reasonably profitable,)

Learning and adaptation ( Knowledge of threats andopportunities, building of human capital, reflective andshared learning, functional feedback mechanism, knowledgelegacy and identity)

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Risks/shocks Kenya

Human-wildlife conflict Pests and diseases-skin diseaseECF, F and M

Land degradationInvasive cactus species(Opuntiastricta)-first spotted in 1940s

droughts

shortage of water

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Heavy deforestation, monocultures, excessive pesticide use

Climate change impacts: prolonged droughts, erratic rainfalls

Increased pests and disease outbreaks

Dependence on international commodity prices

Strong shift to uniform, unhealthy diets

Indigenous food system: loss of agrobiodiversity and associated knowledge

Violent conflicts about oil and gas extraction on communal indigenous lands

More sustainable alternative food systems face unfavourable conditions

Risks/Shocks in Bolivia

2016 drought in the Amazon basin of Bolivia

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Buffer capacity-Regional food system (K2)

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Buffer capacity-Local food system (K3)

Smallholders lack necessary technology for production and post-harvest management-Increases vulnerability to shocks

Self-organisationWater Resource Users Associations (WRUAS)

Sub-catchment management

Conservation and rehabilitation of riparian areas

Sustainable land management to reduce siltation

Water related projects to enhance water access to members

Income generating activities to reduce overreliance on natural resources such as forests

Common Interest Group meeting with extension personnel and SNV

CFA meeting

Women group

Community Forest Associations (CFAs)-user rights to forests trough PELISGrazingCrop farmingCollection of firewoodUse of non-wood forest products

Common Interest groups (CIGs)Potato growers associationWomen groupsDairy farmers associationDairy cooperatives

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Tomatoes and potatoes growers meeting with Extension officer and SNV staff

Self-organisation in Bolivia

Photo by Probioma

Agroindustrial food system:

Highly organized and connected at all levels with many global links, but exclusionof smallholders farmers

Highly dependent on external inputs and knowledge.

Corruption plays a big role in access to resources; low level of trust betweenmost actors and all food system levels

Highly profitable for large- and medium scale farmers, not for smallholders

Indigenous-domestic food system:

Increasing dependence on employment in nearby oil companies and on food aid.100% local consumption of production

Strong organization with international links but topics limited to land

Food system activities do not provide sufficient income > minimum wage

Alternative (agroecological) food system:

Well organized e.g. in the producer-consumer network “AgroecologicalPlatform”, but little attention from policy makers and few marketing channels

High level of trust and transparency

Mostly provides for a living; 26% local consumption of production

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Learning and adaptation

K1-Agroindustrial food system Crop rotation

Diversification(broccoli, runner beans, coquettes, herbs)

Integrated pest management (some use bio pesticides)

Drip Irrigation

Selling to local supermarkets through middlemen as way of dealing with rejections abroad

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Adaptation (K2-Wheat and Barley) Crop rotation Field rotation Diversification (canola, peas, wheat,

livestock) Traffic control Conservation agriculture

Conservation Agriculture in wheat farms

Learning in local food system in Kenya (K3)

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Adaptation and adaptation

pastoralists (K2-Beef)

Cultivation of aloe Vera

Diversification of livestock-poultry goat,

sheep, cattle

Making juice and jam from invasive

cactus (Opuntia Stricta)

Livelihood diversification-ecotourism

Crop farming

Bee keeping

Ecotourism

Rain water harvesting

Diversification of crops and livestock

Small scale on-farm irrigation

Rain water harvesting

Organic farming

Agroforestry

Crop rotation

Soil erosion control

Value addition

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Adaptation in local food system in Kenya (K3)

Learning and Adaptation in Bolivia

Agro-industrial food system

Strong common vision of

profitability and technology

High knowledge input and

development, but no autonomy

(dependence on external

sources)

Indigenous-domestic food system

Strong traditional knowledge base thatpassed the„sustainability test oftime“, nowdisappearing

Alternative/agroecological food system Mix of old and new

knowledge High knowledge exchange

and input but limited possibilities

Strong vision of sustainable food systems

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Agro-industrial food system (K1) Subscription and Compliance

with Certification system (GLOBAL GAP, Keny-GAP, Fair for Life, MPS, EUREP-GAP)

Good Agricultural Practices (GAP)-food safety, worker welfare and safety, environmental protection

Continuous learning of new technologies

Natural capital –Water harvesting technologies, soil fertility,

Self-organisation among K1 farms and several out-growreswho are able to access market through the group

Regional food system (K2) Buffer capacity (large

farms, machinery, silos)

Sustainable management of land

Self-organisation

Learning and adaptation

Local food system (K3) Self-organisation

Natural capital-land and water most important assets

Human capital-labour, skills knowledge (family labour, wage labour)

Learning and adaptation-

Diversification of crops and livestock

What affects SER in K1, K2 and K3

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