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
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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