ColdHubs installation at Relife Outdoor Food Market, Owerri, Imo State, Nigeria. The World Bank estimates that 40 percent of all food produced goes to waste in Nigeria. Credit: ColdHubs.

By Busani Bafana
Bulawayo, Zimbabwe, Dec 14 2021 (IPS)

Food spoilage forced smallholder farmers out of pocket and out of business – until an entrepreneur came up with a cool idea.

Growing up on a farm in Southern Nigeria, Nnaemeka Ikegwuonu observed how smallholder farmers rushed to sell their produce before sunset to avoid spoiling or selling it at give-away prices. Ikegwuonu came up with a cool idea to save the produce from spoiling: solar-powered cold rooms.

Smallholder farmers in Africa experience high post-harvest food losses owing to poor handling, poor packaging and lack of storage for their produce before it reaches the market.

According to the World Bank, food loss accounts for 40 percent of all food produced in Nigeria.

ColdHubs Ltd is a Nigerian social enterprise that designs, installs, operates and rents walk-in cold rooms known as ‘ColdHubs’. The Cold Hubs can store and preserve fresh fruits, vegetables and other perishable foods, extending their shelf life from two to 21 days.

Describing spoilage as a wicked problem, Ikegwuonu’s ColdHubs concept is helping farmers and retailers preserve their produce for longer, reducing waste and ensuring farmers get better prices for it.

The mission is to reduce food spoilage due to lack of cold food storage at key points along the food supply chain, explains Ikegwuonu, who has won global recognition for his innovations in farming and entrepreneurship. In 2016 he was named a Rolex Award Laureate.

Social entrepreneur and farmer, Nnaemeka Ikegwuonu, posing in front of one of his solar-powered cold rooms. Credit: ColdHubs

In 2003, Ikegwuonu started the Smallholders Foundation. This non-profit developed rural radio services, delivering information to improve agricultural methods and conserve the environment to more than 250 000 daily listeners across the country.

During a radio roadshow in the city of Jos, the capital of Plateau state in central Nigeria, where he was doing a radio programme on cabbage, Ikegwuonu realised many farmers were throwing away their produce because it was spoiling before they could sell it all.

“At that point, it dawned on us that there is no form of cold storage which is an important infrastructure for any outdoor markets for fresh fruits and vegetables. After some research, we built solar-powered cold rooms, and these were well received by farmers,” Ikegwuonu told IPS in an interview.

“Spoilage entraps farmers into poverty cycle because, by the time the food arrives in the outdoor market, the value has reduced, economically and nutritionally.”

Farmers and retailers rent out the walk-in cold rooms for a low fee of $0.25 (100 Naira) per 20kg plastic crate for one day. Each cold room has a capacity of storing three tonnes of food with other storage units that can hold 10 tons and 100 tons of food at a time.

Ikegwuonu said in designing the cold rooms, emphasis was placed on the solar power generation capacity to run the cold rooms every day of the week. The units generate energy from rooftop solar panels during the day. The energy is transferred and stored in batteries that run the cold rooms at night.

Currently, 54 cold rooms are operating in 38 clusters across two states in Nigeria, and Ikegwuonu plans to double the number in 2022.

ColdHubs have created 66 jobs for young women by hiring and training them as hub operators and market attendants. The ColdHubs, located in outdoor markets, serve more than 5 000 smallholder farmers, retailers and wholesalers in Nigeria.

In 2020, the cold rooms stored more than 40 000 tonnes of food which helped reduce food waste and increased farmers’ profits, according to Ikegwuonu.

“Farmers had commended the technology and have increased their income by about 50 percent before we started deploying ColdHubs. Now they are earning about $150 every month from selling the products that used to be spoiled and thrown away or sold at ridiculous rock bottom prices.”

Food waste occurs during industrial processing, distribution, and final consumption of food, research by the Barilla Center for Food and Nutrition shows. In developing countries, food losses occur upstream in the production chain.

According to the Food Sustainability Index (FSI) developed by the Economist Intelligence Unit with the Barilla Center for Food & Nutrition, food loss and waste need urgent action given its environmental and economic impacts. The FSI, which ranks countries on food systems sustainability – is a quantitative and qualitative benchmarking model measuring the sustainability of food systems in the categories of food loss and waste, sustainable agriculture and nutritional challenges.

Nigeria was ranked five with a score of 74.1 for food loss and waste on the FSI 2018 results for middle-income countries.

Spoilage of fruit and vegetables robs farmers of income while contributing to food waste. Credit: Busani Bafana/IPS

“Tackling consumer food waste and post-harvest waste (the loss of fresh produce and crops before they reach consumer markets) will involve everything from changing consumption patterns to investing in infrastructure and deploying new digital technologies,”  the Barilla Center for Food & Nutrition report noted, emphasising that ending hunger and meeting rising food demand will not be possible without tackling high level of food loss and waste.

Fruits and vegetables have the largest losses across developing countries, accounting for 42 percent of the developing country loss and waste globally, a report by the Rockefeller Foundation found, noting that growth in the commercial sale and use of loss averting technologies among smallholder farmers and value chain actors was an opportunity to reduce spoilage.

An estimated 93 million smallholder farmers and food supply chain actors are affected by food loss in Nigeria.

The United Nations’ Food and Agriculture Organisation (FAO) has urged for accelerated global action to reduce food loss and waste, with less than nine years to the deadline for achieving Sustainable Development Goals (SDGs).  Seven years ago, global leaders agreed to the 17 SDGs, and Goal 12 specifically commits to halve by per capita global food waste at the retail and consumer levels by 2030.

Reducing food loss and waste contributes to the realisation of broader improvements to agri-food systems towards achieving food security, food safety, improving food quality and delivering on nutritional outcomes,” the FAO highlighted in marking the 2021 International Day of Awareness of Food Loss and Waste. The UN specialised agency has urged investment and prioritisation of new technology and innovations that directly address post-harvest food loss.

Investments to encourage African youth turning away from agriculture to reconsider opportunities in the sector is key given the need to generate jobs and repair food systems particularly impacted by the current COVID-19 pandemic, says Heifer International, which has promoted young, creative professionals deploying technology innovations to transform agriculture in Africa.

“Young entrepreneurs across Africa understand the struggles of their parent’s generation and have seen how this has discouraged the people around them from pursuing careers in the agriculture sector,” commented Adesuwa Ifedi, senior vice president of Africa Programmes at Heifer International.

With support from Heifer and the AYuTe Africa Challenge, Ikegwuonu predicts to expand from 50 to 5000 ColdHubs across West Africa in the next five years.

“Too many African farmers do not get the income they deserve because they have no way of keeping their produce fresh. We are revolutionising storage with our Cold Hubs and ensuring that farmers get value for their produce by avoiding spoilage,” said Ikegwuonu.

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UNEP estimates that 50 percent of post-harvest losses occur in vegetable and fruit crops. However, innovative agro-processors have found a way to process Morula fruit into jams and other products. Credit: Busani Bafana/IPS

By Busani Bafana
BULAWAYO, Zimbabwe, Nov 23 2021 (IPS)

When Bonolo Monthe’s neighbours discarded bucketsful of fallen ripe morula fruit from their backyard, she saw food and fortune going to waste.

Monthe took a tasty interest in the fruit of the morula (Sclerocarya birrea), a hardy indigenous tree that grows naturally across Africa. The morula fruit is rich in vitamins and nutrients, with eight times the vitamin C of oranges.

Monthe – a serial entrepreneur and agro processor – has turned the morula waste fruit into award-winning, low to zero-sugar preserves and jams through Maungo Craft, a social enterprise co-founded by Monthe and Olayemi Aganga in 2017. In addition, the company makes marmalades and sugar-free onion and baobab chutney.

Maungo Craft is helping eliminate food waste while providing delectable food and creating jobs in the agriculture value chain.

“We saw a great opportunity and decided to make preserves with the morula fruit that typically goes unused in Botswana,” Monthe, the Managing Director of Maungo Craft, tells IPS.

“Too many people saw morula as a nuisance. We saw an opportunity to come together and have some fun cooking jam,” said Monthe explaining that they saw an opportunity to make a little money at the local farmer’s market in the capital city, Gaborone.

“We learned on our journey that when it comes to creating cosmetic morula oil, cosmetic processors go through 300 tonnes of morula fruit pulp to get to 12 tonnes of morula cosmetic oil. We thought to ourselves, what happens to all of that fruit,” Monthe recalls.

As the world battles food and nutrition insecurity – more than 280 million people were undernourished in Africa in 2020 – food loss and food waste are a growing challenge.

Food waste is a result of overproduced food during industrial processing, distribution, and consumption. The food is never eaten and thrown away. Food loss refers to food lost at the time of cultivation, harvesting and processing and preservation. This food doesn’t reach consumers.

Factors driving food loss and waste include the absence of or poor agro-processing skills and facilities by smallholder farmers and poor and inadequate storage facilities, which means farmers cannot store perishable food or preserve it for future use.

Hot Sauce made from underutilised morula fruit. Credit: Maungo Craft

Inefficient processing and drying, poor storage, and insufficient infrastructure are instrumental factors in food waste in Africa, according to the United Nation’s Food and Agriculture Organisation (FAO) of the United Nations. The FAO estimates that in Sub-Saharan Africa, post-harvest food losses are worth US$ 4 billion per year – or enough to feed at least 48 million people.

In many African countries, the post-harvest losses of food cereals are estimated at 25 per cent of the total crop harvested. For some crops such as fruits, vegetables, and root crops, being less hardy than cereals, post-harvest losses can reach 50 percent, UNEP says.

Describing morula as an amazing fruit, Monthe said the fruit could be used for food and skincare products. The United Nations Conference on Trade and Development estimates the value of the global morula oil market to be worth $56.9 million by 2025 on a return of 4.4 percent.

Food losses for perishable crops such as fruits and vegetables exceed 20 percent, while for certain leafy greens and tropical fruit, the figure is more than 40 percent, according to the projections by the FAO.

A small percent of morula fruit is processed or value-added in Botswana, contributing to food waste.

Maungo Craft works with local vendors, from suppliers of spices to suppliers of fruit pulp, creating jobs for more than 1000 fruit harvesters in the value chain. Aganga explained that the company has mutual relationships with companies that use the seed in the morula fruit to make cosmetic skin care oil, while they use the fruit that would otherwise go to waste.

“Morula is an underutilised fruit also known as ‘orphan crop’ once integral in the food system,” says Aganga, Head of Production at Maungo Craft which has received 13 awards, including an endorsement of one of its products by Martha Stewart’s kitchen, an International Food Celebrity.

“The reintegration into our food system of fruits and crops like morula is integral in fighting and adapting to climate change. This, along with the delicious taste of many underutilised fruits, meant that using such fruit is of prime importance to us.”

Double Pyramid for Africa, food choices and systems that are perfect for people and the planet. Credit: BCFN

The Barilla Center for Food and Nutrition (BCFN) advocates adopting healthier and sustainable diets at local and international levels while mitigating climate change and supporting food companies.

Researchers at BCFN have designed a Double Health and Climate Pyramid that communicates features of a balanced, healthy, and sustainable diet by advising on the appropriate frequency of consumption of all food groups, like prioritising vegetables and fruit adapted to local conditions.

The Double Pyramid highlights the positive impact of nutritional balance on people’s health and protecting the environment. The Double Pyramid shows that foods that should be eaten more frequently are also those that have a lower environmental impact on our planet. On the contrary, foods that should be eaten less frequently tend to have a greater environmental impact. Therefore, within a single model, the relationship between two different but equally relevant objectives can be seen: health and environmental protection.

“Food represents the second most important factor of global sustainability (following the energy industry): it is, therefore, a priority for all concerned in the food production chain to reduce its environmental impact since whoever does not take part in finding a solution is part of the problem,” the BCFN comments.

Monthe said the company is expanding into the local market and eying export markets in South Africa and the United States.

“We shall also create new products for our customers to experience those underutilised foods,” said Monthe. “We put our ‘Culture in a Bottle’.”

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Alia Chughtai (standing at the back), a journalist with filmmaker Akhlaque Mahesar (right, behind the table), and others in their team at Aur Chaawal (And Rice). Chughtai believes in using local fresh ingredients that are healthy and planet-friendly. Her method of cooking fits in with the Barilla Center for Food and Nutrition’s Double Pyramid. Credit: Zofeen T. Ebrahim/IPS

By Zofeen Ebrahim
KARACHI, Nov 19 2021 (IPS)

Balance is the absolute key, says Alia Chughtai, a journalist who started a catering service with filmmaker Akhlaque Mahesar, by the name of Aur Chaawal (And Rice), two years ago.

She knows what she is talking about. Suffering from gastrointestinal issues, Chughtai’s journey towards healthy eating started a decade ago. Once she understood the science behind nutrition and what balance of eating meant, she understood what her body had gone through. And thus began her quest for cleansing it.

“I couldn’t have garlic or onions for eight straight weeks,” the two most essential ingredients one cannot imagine cooking desi (slang for Pakistani) food without, she told IPS.

Two years ago, Chughtai decided to turn her food journey into a small side business.

“I got into this because there was a personal need for clean desi food without the bad oil, chemical-laced spices and food colouring,” she said. Today her fight is against processed food which she believes is the reason behind the multitude of ailments in people, and she swears by “heartily grown vegetables and fruits”.

“But it’s not a solo ride,” she said. For a well-oiled business to run successfully and expand, the pair have divided their tasks. While Chughtai oversees the day-to-day operations and “menu ideation”, Mahesar looks after the background logistics.

Surmai (fish) korma and rice with crispy okra and fried chillies on the side. One of the balanced dishes found at Aur Chaawal. Credit: Zofeen T. Ebrahim/IPS

While navigating the ‘farm to fork’ path, trying to find the balance between sustainability, nutrition, and access, Mahesar said they try their best “to use locally grown, locally made products”.

In turn, the duo has become acutely aware of fairer returns for small businesses and farmers.

“Ours is a small business, and we are all for supporting other small businesses,” said Chughtai’s partner.

The pandemic also acted as a catalyst for many Pakistanis to think and produce locally.

“We try to source as much as possible from around Pakistan, including the different types of cheeses and even the pasta,” he said.

But looking for quality produce requires quite a bit of research, which they both enjoy doing.

“We get a month’s supply of spices from small towns in Sindh; a certain species of chillies from Muzaffarabad, in the Punjab province; saffron and buckwheat from Hunza, in Gilgit-Baltistan region and saag (mustard plant) from Lahore, also in Punjab. They substitute ghee (a type of clear butter) for oil to cook in, which they get from Matiari, also in Sindh, weekly.

Fayza Khan, president of the Pakistan Nutrition and Dietetic Society (PNDS), strongly feels those in the food business must preach and practice healthy and sustainable eating, advocate for science-based diets, recommend reduced intake of meat and highly processed foods and demand from the government better labelling on packaged food.

To “reduce the burden of malnutrition and non-communicable diseases”, those in the food business should “play their part” in promoting healthier ways of cooking food and minimizing food waste.

Frowning upon overconsumption of fat-laden food, including bakery products, fast food, and sweetened beverages, she said: “Nutrition and lifestyle-related chronic diseases in Pakistan among adults as well as in children including the prevalence of obesity and an onset of diabetes in young age is spreading fast.”

Khan, therefore, recommends “traditional foods” which are healthier if “home-cooked with better cooking techniques”.

Finding the balance between food systems and the planet. Credit: BCFN

And that is what the Barilla Center for Food and Nutrition (BCFN) advocates: that healthy diets, especially traditional foods, play a significant role in food sustainability as they have a low environmental impact.

For example, the Mediterranean diet of fresh fruit, vegetables, fish rather than red meat, and cereal-based products, such as pasta, and cooked in olive oil, help prevent heart disease. Little wonder Italians are ranked healthiest in the world. Italy has the highest number of centenarians in Europe.

As Chughtai and Mahesar fine-tuned their business model, they have increasingly understood the integrity of sustainable food strategies and started employing caution to minimize any environmental or climate impact it may be causing.

“As an entrepreneur in the food business, it is our responsibility to reduce greenhouse emissions, of animal welfare and protection of small farmers and workers in the food business,” said Chughtai.

“We initially used bagasse bowls and containers,” she explained but had to opt for cheaper recycled packaging boxes because bagasse was too expensive.

“We use regular reusable plastic boxes which we refill with food for 10% discount on the food,” she said, adding: “People don’t want to pay higher costs for desi cuisine!”

They also compost their wet kitchen waste and use it as manure for their vegetable roof garden, where they grow their red bell peppers, chillies, broccoli, tomatoes, eggplant, gourd, and some herbs.
But Chughtai, says Aur Chaawal, is not just a business; it is a quest for “clean food”.

It took her several years to find out that the root cause of her stomach issues, said Chughtai and said everything pointed toward the pre-packaged spices with their overdose of flavourings and colours. Averse to them, at Aur Chaawal, they use the old-fashioned pestle and mortar to pound fresh garlic, smash the ginger or chillies or grind the whole spices into powder.

“Our cooking may be labour intensive, alright,” she admitted, but insisted it was “clean and healthy”.

Chughtai may not be aware of it, but Aur Chaawal has uses Barilla Foundation’s Double Pyramid model of placing the health and climate pyramids side-by-side, encouraging healthy eating for humans and remaining respectful of the planet.

In a city like Karachi, which has a deluge of caterers, food joints and restaurants and a huge population of discerning gourmands, securing 10,000 followers on Instagram, and a steady daily clientele of between 35-45, in just two years, is no mean feat.

“We have to be innovative,” said Mahesar, but puts their success down to the awareness among their regular customers (that include many working women who want her to cook for their family), that the Aur Chaawal menu will be nothing but wholesome.

The business also caters to those who are counting their calories. But Chughtai insisted a one-size-fits-all formula does not work for here.

On average, she said, every body’s plate should be 1/4th filled with protein, 1/2 with greens and 1/4th with complex carbs”.

But she emphasized: “Everyone is different; you have to eat according to your health needs.”

For instance, on her plate, the portion of protein would be 1/3rd protein since she was low on iron. And this, she said, was the mistake many nutritionists in Pakistan make.

“You cannot apply the 1400/1500 calorie rule to everyone!” said Chughtai, who was fortunate to train under Adrian Leung, a certified nutrition coach and personal trainer and who helped “reconfigure my brain about good food and bad food”.

One day, when her inner writer gets restless, she plans to document her “journey”. She intends to travel from the coastal villages to the mountain peaks and include recipes she picks up “of the unconventional eats and the ones we’ve adapted because Karachi is such a smorgasbord of ethnicities” in a “beautifully designed” compilation.

Till then, having brought up eating home-cooked food made by her mother, she said, Aur Chaawal will continue serving “clean” meals using the healthiest, organically grown produce and spices for their customers.

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