Africa’s challenge lies not in a lack of ambition, but in ensuring that governance and accountability mechanisms are strong enough to turn commitments into results. Credit: Busani Bafana/IPS

By Françoise Uwumukiza
Feb 11 2026 (IPS)

Africa has never lacked agricultural strategies. Since the launch of the Comprehensive Africa Agriculture Development Programme (CAADP) in 2003, governments have pledged repeatedly to spend at least 10 per cent of public budgets on agriculture and to raise productivity through better investment and coordination. The African Union reaffirmed this target in subsequent declarations, such as Malabo in 2014 and the Kampala CAADP Strategy (2026-2035).

Yet, two decades on, one in five Africans still faces hunger, and few countries have met the budget commitment. With the upcoming African Union Summit around the corner, it is time to reflect on whether the continent’s food systems are finally on a path to lasting transformation. The lesson is clear: Africa’s challenge lies not in a lack of ambition, but in ensuring that governance and accountability mechanisms are strong enough to turn commitments into results.

The Kampala Correction

Adopted in 2025, the Kampala Declaration and Action Plan signalled a quiet but significant shift in Africa’s food and agricultural governance — recognising that transformation depends as much on political accountability as on policy and investment.

With the upcoming African Union Summit around the corner, it is time to reflect on whether the continent's food systems are finally on a path to lasting transformation
For the first time, parliaments are at the centre of the CAADP process. Legislators are now tasked with aligning national laws to continental targets, ensuring that agriculture, nutrition, climate and trade policies work in concert, and subjecting executive commitments to real oversight.

This correction matters. The Kampala Declaration recognises that accountability must extend beyond governments alone. It calls for stronger legislative scrutiny, transparent budget processes, and active participation by civil society and local authorities to ensure commitments translate into results. Without such checks and coordination, implementation will continue to drift.

The African Food Systems Parliamentary Network (AFSPaN) has translated this broader governance mandate into a Ten-Year Parliamentary Call to Action (2026–2035). It urges legislatures to:

• Align and update laws governing food, trade, climate and health;
• Scrutinise agricultural budgets and track spending efficiency;
• Institutionalise partnerships with civil society and local authorities;
• Guarantee gender- and youth-responsive policies; and
• Build data and analytical capacity to support evidence-based debate.

The Political Economy of Food

This is also a question of priorities. In many countries across Africa, debt-service costs often exceed agricultural budget. The continent cannot rely indefinitely on external aid while under-investing domestically in food and nutrition security. Parliamentarians have the constitutional authority to decide how money is allocated and to hold governments accountable for how it is spent. They should use this authority to ensure that fiscal policy — including debt management and investment decisions — directly supports long-term food and nutrition security.

Strong oversight is not an obstacle to executive action; it is the precondition for efficiency. Countries that have embedded accountability — such as Rwanda, where performance contracts and results-based budgeting are standard — demonstrate that governance can accelerate progress more effectively than any single financing instrument.

Accountability as the Missing Infrastructure

As the heads of state gather at the AU summit, the Kampala Declaration offers a timely reminder that Africa’s food crisis is as much a governance challenge as a production one. Infrastructure, markets and agricultural inputs remain vital, but the missing infrastructure deficit is institutional. Without transparent laws, credible budgets and measurable outcomes, even a well financed investment cannot deliver a lasting transformation.

The next decade under CAADP must therefore prioritise governance. The Kampala Declaration makes clear that success will be determined by technical agencies and political institutions. Its real test will be whether parliaments exercise the courage to challenge under-performance and to legislate for long-term resilience.

Parliamentarians have finally been given the mandate to connect these dots. They must now use it.

Hon. Françoise Uwumukiza, Deputy Secretary-General, African Food Systems Parliamentary Network (AFSPaN)

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To reduce hunger, food systems must be transformed to prevent 17 percent of total food production from being lost, as is currently the case. Credit: FAO

By Mario Lubetkin
ROME, Oct 27 2021 (IPS)

During October, the World Food Month, there has been a huge increase in the number of qualified voices promoting new ways to transform food systems that would allow to reduce and eliminate hunger, of which more than 811 million people in the world are already victims.

Based on the conclusions of the Food Systems Summit, held virtually on September 23, as well as its “hybrid” preparatory phase that took place in Rome in July, with the physical presence of 540 delegates and virtual presence of more than 20,000 people around the world, a growing number of personalities continue to advance into these reflections.

Globally, about 14 percent of food produced is lost between harvest and retail sale, equivalent to a loss of $ 400 billion per year, while food waste is estimated to reach 17 percent of total production: 11 percent is wasted in homes, 5 percent in food service establishments, and 2 percent in retail trade

This should pave the way to new avenues paths that will fulfill the Sustainable Development Goals (SDGs) foreseen by the international community by 2030, for which the eradication of hunger and poverty are considered to be priorities.

The transformation of agri-food systems must begin with normal consumers and the decisions they make about the food they consume, where it is bought, how it is packaged, where it is discarded, on the basis that all this will have an impact on the future of the planet, so it is necessary to reduce food loss and waste.

Globally, about 14 percent of food produced is lost between harvest and retail sale, equivalent to a loss of $ 400 billion per year, while food waste is estimated to reach 17 percent of total production: 11 percent is wasted in homes, 5 percent in food service establishments, and 2 percent in retail trade.

Pope Francis, in his message addressed during World Food Day on October 16, recalled that “currently we observe a true paradox in terms of access to food: on the one hand, more than 3 billion people do not have access to a nutritious diet, while, on the other hand, almost 2 billion people are overweight or obese due to a poor diet and a sedentary life.”

“Our lifestyles and daily consumption practices influence global and environmental dynamics, but if we aspire to a real change, we must urge producers and consumers to make ethical and sustainable decisions, and educate younger generations on the important role they play to make a world without hunger a reality,” stated the pontiff.

And for that, he emphasized, we must begin “with our daily life and simplest gestures: knowing our common house, protecting it and being aware of its importance, which should be the first step to be custodians and promoters of the environment.”

According to UN Secretary General Antonio Guterres, the way food is produced, consumed and wasted “is having a disastrous consequence for our planet”, and “this is putting historical pressure on our natural resources and the environment” and “it is costing us billions of dollars every year”, underlining that “the power of change is in our hands”.

The Director-General of the Food and Agriculture Organization of the United Nations (FAO), QU Dongyu is convinced that efforts must be accelerated towards the achievement of the SDGs foreseen for 2030 “with a view to halving food waste in the world and reducing food losses in the production and supply chain, including post-harvest losses,” noting that “there are only nine seasons (harvests) left to do so.”

The Executive Director of the United Nations Environment Program (UNEP), Inger Andersen, recalled that food loss and waste “are the origin of 10 percent of greenhouse gas emissions”, which means that “valuable land and water resources are being used for nothing.”

She added that reducing food loss and waste will slow “climate change, protect nature and increase food security at a time when we desperately need that to happen.”

Dr QU, FAO’s head, agreed and considered that “it is not possible to continue losing 75 billion cubic meters of water per year in the production of fruit and vegetables.”

Experts from FAO estimate that it will be necessary to invest between 40 and 50 billion dollars annually to end hunger by 2030.

In particular, they highlighted the implementation of low-cost and high-impact projects that can help hundreds of millions of people to better meet their food needs, mainly with research, as well as with development and digital innovation to achieve advanced technology agriculture.

These thoughts and initiatives are added to those already made by the Foreign Ministers of the Group of 20 (G20) in Matera, Italy, in June, and the G20 Ministers of Agriculture in Florence, Italy, in September.

In those meetings, they emphasized the value of creating coalitions of countries together with civil society organizations, the private sector, particularly agricultural producers, academics and scientists, as well as other actors to exchange ideas and solutions in this phase of Covid-19 pandemic.

And in turn, to project the post-Covid scenario that helps relaunch countries with sustainability and resilience in strategic areas such as agriculture and food.

Excerpt:

The UNFSS hopes to transform how food is produced, packaged, and distributed to tackle food insecurity and wastage. Credit: Alison Kentish / IPS

By Alison Kentish
Roseau, Dominica, Aug 10 2021 (IPS)

The world has been put on notice that there is no time to waste in achieving the goal of food systems transformation.

Through Pre-Summit and national dialogues, scientists, policymakers, farmers, NGOs, private sector representatives and youth groups have been building momentum ahead of the United Nations Food Systems Summit in September. The goal is to ensure that the world produces food with greater attention to climate change, poverty, equity, sustainability and waste reduction.

The Global Alliance for the Future of Food is one of the partners addressing the urgency of food systems transformation for food security, equity, the global economy and COVID-19 recovery. Since 2012, the alliance of philanthropic foundations has engaged in global discussions, supported and led global food transformation research and advanced initiatives in climate, health and agroecology.

The Barilla Center for Food and Nutrition (BCFN) collaborates with the Alliance to share ideas and knowledge to design projects capable of guaranteeing a more sustainable food system for future generations.

IPS spoke to the Alliance’s Senior Director of Programmes, Lauren Baker, about the urgent need to overhaul food systems, the impact of COVID-19 on those systems and why true cost accounting is essential to the international effort to revamp the production, sale and distribution of food.

Dr Lauren Baker

Inter Press Service (IPS): The Global Alliance for the Future of Food has been on a mission to make food systems more sustainable and equitable. The UN Food Systems Summit has the same goal. What do you want to see the Summit achieve?

Lauren Baker (LB): Through the summit process, we have been committed to engaging a network of champions in food systems. We are championing systems thinking, transparency and accountability. We uphold the need for diverse evidence and inclusive representation throughout the process.

Our goal has been to bring the focus of research on one issue, which we think is a significant lever for food systems transformation, and this is being echoed by many in the summit process. This is the issue of true cost accounting.

Over and over across the action tracks, we have heard people emphasize the need for measurable and transparent approaches like true cost accounting to move us forward. What true cost accounting is: we look at the negative externalities of food systems that are not fit for purpose. The industrial food system has several significant impacts on human health and the environment. We need to take these into account, use that information to think differently and make different decisions that advance and uphold the true value of food and bring the alternatives to light.

There are many food systems initiatives proliferating around the world that are healthy, equitable, diverse, inclusive, renewable and resilient. How do we shine a light on those integrated benefits of food systems when they’re managed properly, and they’re not extractive?

(IPS): What are some of the food systems lessons you think we’ve learned from the COVID-19 pandemic?

(LB): I think the Summit comes at this time when everyone’s awareness of food systems issues is heightened, and this makes the work of the Summit even more critical.

One of the key lessons has been just how vulnerable equity-deserving groups are in the context of this kind of global emergency. If you extend that into future emergencies that will come our way because of climate change, then we need to address those issues of equity and the social systems that lift people instead of making them more vulnerable in the context of something like a pandemic.

We have seen essential workers continue to be stressed. We have seen the impact of COVID on migrant workers, farmers and supply chain resilience. We have seen that the global supply chain through COVID, on the one hand, has been very vulnerable. On the other hand, it’s been durable, but there has been increasing interest because of COVID on resilient local and regional supply chains. Throughout the Pre-summit, I heard government officials and other actors emphasizing the importance of building and strengthening local and regional supply chains.

I think it’s just highlighted resilience overall – the idea of resilience and how food systems are connected to our other crises, like our crisis of inequality globally, our climate crisis and our biodiversity crisis. We now see that those things are intimately connected, and the solutions will have to be interrelated as well.

(IPS): How important is indigenous knowledge to this mission of food systems transformation?

(LB): In our work on true cost accounting, I think indigenous knowledge is very undervalued if you consider the true value of food systems.

Indigenous people historically have managed and stewarded their food systems and have knowledge that they can offer to the world. Their knowledge is very place-based, and I heard throughout the summit process about how important place-based science knowledge innovation is. That type of knowledge provides a grounded perspective, a different worldview that connects us to the places we live in different ways than we are connected presently.

(IPS): Food systems experts also continue to push for agroecology to be at the centre of these discussions. What is your take on this?

(LB): For me, when you look across the food system, agroecology is a systemic solution that brings forward all of these values that I was talking about in a really clear way.

Agroecology can improve livelihoods in terms of shifting from a system that has negative impacts to positive benefits. It is creative and knowledge-intensive. It is also placed based and ecological. It is diverse, so we need to uphold the importance of agricultural biodiversity and agriculture as connected to, wild landscapes too. Agroecology connects in a nice way to our wild spaces, to agroforestry, where biodiversity and habitat can be preserved and enhanced.

We’re doing some great work right now to assess using a true cost accounting framework, all of these agro-ecological initiatives around the world to look at their positive impacts on the environment, socio-cultural impacts on human health and their economic impacts.

We are excited to be launching that work at that the food system summit in September. We think it’s an important way to hold up agroecology, indigenous knowledge and the creativity in urban communities that we see around food systems.

(IPS): What do you think is the key message ahead of the Food Systems Summit?

(LB): One key message for me is just the importance of transparency in all of this.

How do we ensure that our global leaders act boldly right now and embrace measurable transparent approaches, systemic approaches, that actually can facilitate inclusive transformation as quickly as possible? We just can’t afford to wait!

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Healthier food options are relatively expensive and unaffordable in low- and middle-income countries. This influences people to steer away from healthier options. . Credit: Busani Bafana/IPS

By External Source
Feb 10 2021 (IPS)

COVID-19 has had a devastating impact on people with obesity and noncommunicable diseases such as diabetes. The pandemic has underlined the importance of the food environment and healthy food intake. It has shown the urgent need for effective policies to make sure that everyone can get enough nutritious food – and particularly in sub-Saharan Africa.

In Africa, nearly 70% of diabetes cases are undiagnosed. Of these, 90% are type 2 diabetes cases. Obesity is a key risk factor for developing type 2 diabetes. Between 1975 and 2016, southern Africa saw the world’s highest proportional increase in child and adolescent obesity – an alarming 400% per decade.

Ultra-processed foods and sugary drinks contribute to rising rates of obesity and diet-related diseases. Unhealthy, processed foods are now frequently consumed in low- and middle-income countries. This is largely due to the low prices, food types, availability and marketing strategies employed by large corporations.

A shift in the food system is urgently required. Interventions to achieve this must include policies that promote healthier food choices. These include imposing taxes on food that is high in sugar, salt or saturated fat (unhealthy fat); regulating food labels; and restricting marketing of unhealthy products. Policies must also support people in making healthier food choices, for example through subsidies

Healthier food options are relatively expensive and unaffordable in low- and middle-income countries. This influences people to steer away from healthier options. Companies market these convenient, palatable, yet unhealthy foods aggressively, and aim their marketing at children. It’s not always possible to choose healthier products, especially in rural areas.

Supplying ultra-processed products is very profitable for the companies concerned. These products have low production input requirements, a high retail value and an extended shelf life. Often the responsibility for preventing noncommunicable disease is put on individuals. But the corporate food industry creates a food environment that gives rise to obesity.

COVID-19 has brought new urgency to the need to repair food systems that put profits before public health.

A recent report by the organisation Global Health Advocacy Incubator highlights how food and beverage corporations used the COVID-19 pandemic as an opportunity to promote their ultra-processed foods to vulnerable populations around the world.

The report includes over 280 examples from 18 countries of the food industry undermining healthy food policy efforts. This was done through lobbying to classify (unhealthy) ultra-processed foodstuffs as “essential products” during the pandemic.

They also improved their brand image through providing financial and other support to needy communities, frontline workers, food banks, and small businesses while still marketing unhealthy products and pushing against healthy food policies.

A shift in the food systems is urgently required. Interventions to achieve this must include policies that promote healthier food choices. These include imposing taxes on food that is high in sugar, salt or saturated fat (unhealthy fat); regulating food labels; and restricting marketing of unhealthy products. Policies must also support people in making healthier food choices, for example through subsidies.

Healthy food policies to consider

Globally, there has been a push for healthy food policies to curb the obesity pandemic. African countries have been slow to adopt policies like these.

But South Africa introduced a Health Promotion Levy in 2018. It aims to give manufacturers an incentive to reduce the sugar content of drinks. It also seeks to discourage excessive consumption by increasing the price of these products. Mexico imposed a tax on sugar sweetened drinks in 2014.

This has resulted in a 6% reduction in purchases of sugary drinks and replacement with untaxed beverages (predominantly plain water) – specifically among lower income households who likely have poorer health outcomes.

The implementation of the tax is an acknowledgement that corporates have manufactured conditions that cultivate malconsumption resulting in poor nutrition and noncommunicable disease.

Governments should also introduce labelling that helps consumers to identify food with high quantities of salt, saturated fat or sugar. Chile introduced a set of linked policies, including warning labels and marketing controls. The result was that companies reformulated products to improve their health profiles.

But taxes and labelling interventions won’t be enough to stem the tide of obesity and noncommunicable diseases. Food policies must also make healthy food more accessible.

Subsidies can lower the price of healthy foods. This will help put healthy food within reach of poorer people. Prices can be changed through a combination of taxes on unhealthy products and subsidies on healthier alternatives.

In Finland, a subsidy of milk protein rather than milk fat resulted in more consumption of low fat milk and a reduction of cardiovascular diseases over time. A fruit and vegetable subsidy in the US Special Supplemental Nutrition Program for Women, Infants, and Children led to increased – and sustained – fruit and vegetable intake.

The way forward

The best policies are those that create positive changes in the food, social and information environments. A policy cannot be adopted in isolation; for the biggest impact they need to be part of a set of mutually reinforcing and supporting actions. Chile is one country that has taken steps like this to create an enabling environment.

Countries in sub-Saharan Africa should regulate the food industry better to protect against industry interference that harms the population. Policies that restrict marketing to children, provide clear labelling and tax unhealthy foodstuffs should be the start. The revenue raised from these taxes could be used to subsidise the cost of healthy foods.

Rina Swart, Professor, University of the Western Cape; Makoma Bopape, Lecturer in Department of Human Nutrition and Dietetic, University of Limpopo, and Tamryn Frank, Researcher, University of the Western Cape

This article is republished from The Conversation under a Creative Commons license. Read the original article.

Women farmers clearing farmland in Northern Bangladesh. Credit: Naimul Haq/IPS

By Jemimah Njuki
NAIROBI, Dec 22 2020 (IPS)

In countries where women are most marginalized, discriminated under the law and where gendered norms prevent women from owning property and resources, people are also the hungriest. This is because gender equality and food systems are intertwined.

However, too often, we only focus on the roles that women play in production, processing, trading of food and in making decisions about consumption and purchase of food at household level.

A just and equitable food system will require the recognition of women as farmers, with rights to the land they cultivate, technologies that reduce the drudgery of agriculture and policies that ensure women can make a living wage from agriculture
And while this is important, we must also focus on whether the food system as organized is just and equitable and whether it promotes the empowerment and livelihoods and health of women and girls.

The UN Food Systems Summit, to be convened by the UN Secretary General 2021, provides the world with a unique opportunity to reframe the global conversation on gender and food and ask the hard questions of how the food system can be structured in a just and equitable way.

Reframing gender and food systems

While there is recognition that food systems transformation is a political, economic and environmental issue, we must also recognize it as a gender justice issue; stark gender inequalities are both a cause and an outcome of unsustainable food systems, unjust food access, consumption and production.

Tackling gender injustice and truly empowering women is not only a fundamental prerequisite for food systems transformation but also a goal.

So, what should a gender just and equitable food system look like?

A gender just and equitable food system is one which guarantees a world without hunger, where women, men, girls and boys have equal access to nutritious, healthy food, safe food, and access to the means to produce, sell and purchase food.

It is a food system where the roles, responsibilities, opportunities and choices available to women and men – including unpaid caregiving and food provision – are not predetermined at birth but are developed in line with individual capacities and aspirations.

It is a food system where countries, communities and households and individual men and women are equipped to produce enough food for their own populations through environmentally sound processes, while also being able to participate in gender-equitable local, global and regional food trading systems.

So as food systems transform, the goal should be to ensure that they transform in ways that are equitable, that ensure meaningful engagement and benefits to all, women, boys, girls, men, indigenous groups amongst others.

Towards a just and equitable food system

A just and equitable food system requires a rethinking of the role of women as producers and consumers and a move from “what are women’s contributions in agriculture” toward “how can food and agricultural systems transform in ways that are equitable and that empower women”.

Achieving this will require systemic innovations in the food system and the use of a feminist lens.

First, at agricultural production level, a just and equitable food system will require the recognition of women as farmers, with rights to the land they cultivate, technologies that reduce the drudgery of agriculture and policies that ensure women can make a living wage from agriculture.

Women in many different contexts continue to have their rights to independent control of land denied, and access to agricultural inputs, credit, and other essential resources due to cultural norms, assumptions by governments and programs that farmers are male, because ‘men are the providers’.

A global movement like the “Me Too” movement that raises the consciousness and triggers action towards women’s rights to resources and to a living wage in agriculture is needed.

Second, it will require trade, market and finance policies and processes that do not discriminate against women, and that explicitly engage women in formulation and implementation.

For example, the African Continental Free Trade Agreement – AfCFTA – framework agreement includes an objective of gender equality that recognizes the full, equal and meaningful participation of women in an integrated continental market. Monitoring of this

Third, it will require gender standards that include workplace dignity for women and equal pay with monitoring and accountability mechanisms for the food industry, whether large farms, food factories or the service industry. In the US, women food processing workers made 74 cents to the dollar men earned in 2019.

And in 2018, ILO put a spotlight on sexual violence, harassment and poor workplace conditions of women workers in commercial agriculture. Such standards are being discussed in some industries such as the garment industry.

For example, the Gender Working Group at ISEAL aims to improve the working conditions of women in textile and apparel supply chains by promoting tailored, evidence-based strategies, tools and systems, with lessons that will be more broadly applicable to other standard organizations.

And finally, it will require strengthening and amplifying the voices of women in all levels of the food system. This will require funding women smallholder farmers organizations, women business networks, women workers unions, women’s consumer organizations to engage at different levels and in different conversations to influence food systems.

And for the industry, it will require adoption of a set of principles or a women and food systems manifesto for women’s representation and inclusion in food system, similar in nature to the Chef’s manifesto.

Our food systems need to change to nourish all in a sustainable way that protects our planet. Equally important is that they must be just and equitable and guarantee the needs and priorities of those that depend on them, including women.

Dr. Jemimah Njuki is the Custodian for Gender Equality and Women’s Empowerment for the UN Food Systems Summit 2021 and a Food Systems Champion. She is an Aspen New Voices Fellow and writes on issues of gender equality in food systems. Follow her on @jemimah_njuki

Africa has made some great strides in food production over the last decade even though it continues to be a huge net food importer. Credit: Busani Bafana/IPS .

By Mavis Mavis Owureku-Asare
ACCRA, Nov 6 2020 (IPS)

When it comes to food security, the challenge is not always about producing more – it’s also about quality: producing food that is wholesome and preserved safely.

About 690 million people go hungry each year. The COVID-19 pandemic is expected to add between 83-132 million people to this number based on socio-economic factors. Even before the pandemic, about half of Africa’s citizens were food insecure. And much of Africa’s food is of low quality or lost before it even reaches the consumer.

Africa has made some great strides in food production over the last decade even though it continues to be a huge net food importer to the tune of $47 billion in 2018. But this pandemic has halted successes chalked in fighting poverty and disease and progress towards reaching the Sustainable Development Goals (SDGs).

COVID-19 is not the only challenge. In the past year, Africa has grappled with locust swarms, droughts, flooding and conflicts which have slashed livelihoods and brought hunger to many in the region.

Resilient systems need efficient storage and production processes. Post-COVID-19 Africa must invest in appropriate  storage technology which  is lacking in most developing nations and this causes unnecessary waste and considerable loss to their economies

Restrictions on movement during lockdown also impact on commodities like seeds, fertilizers and farming implements which has, in turn, led to decreased food production. Many crops were not readily accessible and farmers struggled to get their produce to markets. And then, adding to the crisis, the continent’s poor storage facilities were not up to scratch.

COVID-19 showed the fault lines in our food production systems and this has compromised the livelihoods of millions of farmers. Food systems on the continent – including production, storage and processing, distribution and transportation, retailing and promotion – are dominated by traditional methods which are vulnerable to unexpected crises.

The Comprehensive African Agricultural Development Programme (CAADP), one of African Union’s continental frameworks under Agenda 2063, urges African governments to increase investment for agriculture by allocating at least 10% of national budgets to achieve agricultural growth rates of at least 6% per annum.

Also in the declaration on Food security and Nutrition during the Covid-19 pandemic, African ministers of agriculture committed to putting in place measures that will reduce food post-harvest losses and make more food available in the markets.

Now, as countries struggle to recover from the impact of the pandemic, there is the need for an action plan to consolidate efforts at these policies.

Past interventions for Africa have focused on food production through improvement on crop varieties and yield. But we are not living in normal times. We must do more than simply look at production.

Dr Mavis Owureku-Asare

Resilient systems need efficient storage and production processes. Post-COVID-19 Africa must invest in appropriate storage technology which is lacking in most developing nations and this causes unnecessary waste and considerable loss to their economies.

For example, it is estimated that 60–70% of food grains produced in developing nations are stored in traditional structures either in threshed or unthreshed at the home. However, most traditional methods of grain storage practices are peculiar to certain cultures or societies.

According to the Food and Agriculture Organisation, 30% of food is lost in the supply chain every year and this figure can go as high as 50% for Africa. In Ghana the government is aiming at building silos in various farming communities and providing technologies such as irradiation that will be used to manage, process and store food for future use.

We can increase food security by ensuring that most of what we produce is well preserved and reaches the consumer instead of being spoiled or dumped.

The world’s population is estimated to grow to 9 billion by 2050, with Africa contributing more than half of that increase. Food availability must increase by up to 70% if we want to feed that population. However, instead of producing more, we could strengthen our supply chain to ensure that we preserve most of what we grow to meet the needs of our people.

The primary problem of sub-saharan Africa, for example, is not insufficient production levels. A 2011 World Bank report estimated Africa grain losses at USD$4 billion – a loss which could feed 1.6 billion people each year.

These losses are as a result of improper post harvest handling including drying where farmers rely on traditional sun drying. Using this method can facilitate the growth of the fungi which produces aflatoxin that compromises the quality of our foods. High aflatoxins are associated with cancer, especially liver cancer which has been widely reported in some African countries and Southeast Asia. Complimenting agronomic practices, rapid and proper drying, sorting, and grain processing reduces aflatoxin contamination to some extent.

This year’s World Food Day under the theme “Grow, nourish, sustain together” was a reminder that African governments should strive to build future food systems that provide affordable and healthy diets for all.

In order for Africa to position itself to handle another epidemic, we must begin to put in place robust and modernized storage systems, promote food processing and stockpiling food reserves to ensure stability in demand and supply.

As Africa strives for food security, we should not let food safety be bargained for food accessibility.

Excerpt:

Food systems are at threat, owing to climate change “massively interfering” with food systems around the world, leading to droughts, floods and fires. Credit: Busani Bafana/IPS

By Samira Sadeque
UNITED NATIONS, Sep 9 2020 (IPS)

Building inclusive and healthier food systems, and safeguarding the health of the planet will be some of the key priorities at the first-ever Food Systems Summit next year.

The United Nations is gearing up for the Food Systems Summit 2021, which will be spearheaded by Special Envoy of the Secretary-General for the Food Systems Summit Dr. Agnes Kalibata.

“Food is more than what satisfies our hunger, it’s more than what nourishes our bodies and brains,” Kalibata, former Minister of Agriculture and Animal Resources in Rwanda, said in a passionate speech in February. “Food is…economics, politics.”

In an interview with U.N. News last week, Kalibata said being born in a refugee camp in Uganda shaped her view on food sustainability in many ways. Her family was provided land by the U.N. High Commission for Refugees, which they used to start a small farm. It opened her eyes to the different ways the agricultural sector has the potential to “provide huge opportunities for smallholder communities”.

But systems are at threat, owing to climate change “massively interfering” with food systems around the world, leading to droughts, floods and fires, she said in her February speech.

“Today’s food systems do not respond to what we need as people,” she added in her interview with U.N. News. “The cause of death for one in three people around the world is related to what they eat.”

Kalibata has ambitious plans for the Food Systems Summit. She said there’s a U.N. Task Force dedicated to the summit that will be guiding existing research “so that nothing falls through the cracks”, and it will be collaborating with experts examining scientific data from around the world.

However, her leadership has been met with resistance from some watchdogs. Since 2014, Kalibata has been president of the Alliance for a Green Revolution in Africa (AGRA), a Gates Foundation project that aims to address food insecurity as a means to address poverty across Africa.

Since Kalibata’s leadership of the 2021 Food Systems Summit was announced in February, a petition has been circulating to revoke her status as the special envoy.

“Given the history of AGRA, the appointment of its President to lead, prepare, and design the Summit, will result in another forum that advances the interests of agribusiness at the expense of farmers and our planet,” read part of the petition.

It claims that AGRA’s core interest remains in satiating corporate interest, and funnelling public resources in that direction.

“Their finance-intensive and high input agricultural model is not sustainable beyond constant subsidy, which is drawn from increasingly scarce public resources,” read the petition, adding that there is a large imbalance in the power dynamics between the farmers and multinational grain traders, among others, who profit off the operation, while farmers “remain trapped in cycles of poverty and debt.”

It remains to be seen how it will affect her leadership, given climate change and sustainability efforts are increasingly distancing themselves from big corporates and those aligning with them.

Meanwhile, Yemen, which has been ravished by a famine for almost five years, is once again in critical need as torrential rains and floods have created an urgent need for food and safety measures.

The spokesperson for the U.N. Secretary General announced that the U.N. and their partners have distributed emergency food supplies among other resources. Yemen remains one of the most food insecure countries in the world, ranking 111 out of the lowest ranking of 113.

For the upcoming Food Systems Summit, it would also be crucial to keep an eye on how it will address the country’s famine and food insecure concerns.

Camps for internally displaced people (IDPs) in northern Pakistan are breeding grounds for malnutrition. Credit: Ashfaq Yusufzai/IPS

By Jomo Kwame Sundaram
ROME, Jun 6 2013 (IPS)

Between 2010 and 2012, 868 million people worldwide were deemed hungry by a conservative definition. This figure represents only a small fraction of the world’s population whose health and lives are blighted by malnutrition.

Jomo Kwame Sundaram, assistant director-general for economic and social development at the United Nations Food and Agriculture Organisation (FAO). Credit: @FAO/Giulio Napolitano

Currently, malnutrition is believed to be the underlying cause of death for 2.6 million children annually. Meanwhile, two billion people lack adequate micronutrients – vitamins and minerals – that are essential for their mental and physical development.

A quarter of the children in the world, and a third in developing countries, are stunted because they do not get the right nutrients. Four in five of these malnourished children are in just 20 countries, including almost half of Indian children under five.

In Nigeria, over half of the poorest children are stunted, while in China, children in poor rural counties are six times more likely to be stunted than urban children. In Indonesia, a sharp rise in wasting – or acute malnutrition – in the wake of recent food crises has hit children from the poorest households hardest.

Receiving the right nutrients in the first years of life is not only a matter of life and death, but also a major determinant of future life chances – potentially raising future earnings by a fifth. Today, about 170 million children under five are stunted because they do not get the right nutrients, while their cognitive and physical development is impaired.

Some progress has been made in reducing hunger over the past two decades. With a strong final push, the Millennium Development Goal (MDG) objective of halving the prevalence of hunger by 2015 is within reach. Already, 51 countries have achieved the target, or are on track to do so.

With modest progress over the past two decades, the share of stunted children declined from 40 percent in 1990 to 27 percent in 2010. And if present trends continue, half a billion more children will be stunted in the next 15 years.

Meanwhile, around one and a half billion people are overweight, with half a billion deemed obese, and hence, more vulnerable to serious non-communicable diseases. Malnutrition could cost as much as five percent of global income – 3.5 trillion dollars, or 500 dollars per person – in terms of lost productivity and health care expenses.

What should we do to eradicate malnutrition? The 2013 report by the United Nations’ Food and Agriculture Organisaion (FAO), ‘The State of Food and Agriculture: Food systems for better nutrition’, shows the way forward. Good nutrition must start with food production. Improved food systems must make nutritious foods affordable.

Overcoming malnutrition – caloric undernourishment, micronutrient deficiencies, obesity – requires appropriate interventions in food systems, public health, education and social protection. Tackling malnutrition is a complex task requiring strong political commitment, leadership at the highest levels, and unprecedented cooperation and coordination among various ministries and partners.

Better organised food systems are key to more diversified and healthier diets. Policy must ensure that all people have informed access to a wide range of nutritious foods to make healthy choices. Consumers need help making better dietary choices for improved nutrition with regulation, education, information and other interventions.

Food systems must become more sensitive to the special needs of mothers and young children. Malnutrition during the critical first 1,000 days from conception can cause permanent physical and cognitive impairment in children and lasting damage to the mothers’ health.

Food security and nutrition are now at the apex of the international development agenda. In June 2012, the United Nations Secretary General made the call to set the ambitious but feasible goal of zero hunger. The Zero Hunger Challenge calls for a world without hunger, no more stunting, minimal food waste and losses, sustainable agriculture and doubling poor farmers’ incomes.

On Jun. 8, the governments of Brazil and the United Kingdom will co-host a high-level pre-G8 meeting entitled ‘Nutrition for Growth: Beating Hunger through Business and Science’ in London. UK Prime Minister David Cameron intends to follow up by sponsoring a high-level global panel on agriculture and food systems for nutrition.

On Nov. 19-21, 2014, the FAO, the World Health Organisation (WHO) and others in the U.N. system will co-organise the inter-governmental International Conference on Nutrition (ICN2), 22 years after the first one in 1992, to establish the bases for sustained international cooperation and policy coordination to overcome malnutrition. The preparatory technical meeting on Nov. 13-15 this year will establish the evidence base for this purpose.

Malnutrition’s time has come. By cooperating effectively, we have a real chance of ending this blight on humanity within a generation.

(END/COPYRIGHT IPS)

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