Food table banking is turning the tables on the systematic and systemic financial exclusion of women. Credit: Joyce Chimbi/IPS

By Joyce Chimbi
NAIROBI, Oct 15 2021 (IPS)

Pascaline Chemutai’s five acres of land located in the country’s breadbasket region of Rift Valley recently produced 115 bags of maize, each weighing 90 kilograms. She tells IPS that of these, 110 bags will be transported to traders in Nairobi and neighbouring Kiambu County at a negotiated price of $23 per bag.

In all, she will have pocketed about $2,500, a significant amount in the village. Not only will she have enough to feed her family of five, but to pay for their school fees and other basic needs. Besides maize farming, Chemutai sells milk to residents in town.

The 45-year-old farmer widowed eight years ago with five young children says that her life as a farmer was made possible and is sustained through table banking.

“My husband was in charge of our farm and handled all business related to the farm. I knew how to farm because I grew up cultivating land, but I had no money to buy seeds and fertilizer or knowledge on the business side of farming,” she says.

Fortunately, a year before the demise of her husband, Chemutai joined a table banking group under the Joyful Women Organization (JOYWO), a registered NGO focused on the economic empowerment of women.

As the name suggests, women place their savings on a table and immediately loan each other accumulated funds.
“Women knew of village saving groups where contributions were spent on household items such as cups, plates and even beddings. We were now learning about saving and borrowing,” she says.

Sharon Alice Anyango says that the simple concept of table banking, where a group of 10 to 35 members use the group-based strategy to fundraise by saving, placing their savings on a table, and borrowing immediately, has turned tables on the systematic and systemic financial exclusion of women.

“Table banking is addressing the primary challenges that women face when dealing with banks and other financial institutions. Where they needed collateral that they did not have to access bank loans, today, they successfully fundraise amongst themselves,” says Anyango, a project officer at the Ministry of Public Service, Youth and Gender.

JOYWO, whose current patron is Rachael Ruto, the wife of Deputy President William Ruto, claims to have a revolving fund of at least $27 million in the hands of its estimated 200,000 members across 1,200 table banking groups in all parts of the country.

“Other estimates show that so popular is the table banking movement that cumulatively, table banking groups throughout the country circulate approximately $550,000 to $730,000,” Anyango says.

She explains that only women were involved at the start, but as they started to accumulate funds, men became interested.

“Men have seen the magic,” she says.

Now the table banking fraternity allows men to join, but the groups’ constitutions ensure that at least 70 percent of the members and all the leadership positions are women.

Chemutai says that their table banking group of 20 members currently has a revolving fund of $30,000. She has taken loans valued at $2,000 to fund various farming and animal husbandry ventures in the last year.

“Seeds, fertilizer, labour, tractors and veterinary services, salary for my farm boy and feeds for my cows cost a lot of money. I borrow from the group and repay, and this cycle repeats itself every year, and all my activities are running smoothly,” she tells IPS.

“Table banking has also linked me to a reliable market. We started interacting with other table banking groups from other parts of the country, and that is how I managed to find a market. I sell all my maize to other women in table banking groups within Nairobi and Kiambu counties. I would never have met these women if it was not for table banking,” she says.

Chemutai’s story is in line with research from the Barilla Center for Food and Nutrition that points to “a high probability that any agricultural product that we buy has been produced by a woman. Women’s contribution is essential for the food security of entire communities and for the farming production of many developing and rural communities.”

The research further points to the many gender disparities that prevent women such as Chemutai from accessing financing. On paper, Chemutai does not own an asset to be used as collateral despite having access to five acres of land because the land is ‘ancestral’ land.

As per the Barilla Center for Food and Nutrition and undoubtedly true for many women in agriculture, “when women are guaranteed the same access as men to community resources, services and economic opportunities, production increased, the economic and social benefits of the community improve, and malnutrition and poverty are reduced.”

Celebrated every October 16, as the global community marks yet another World Food Day under the theme “Our actions are our future. Better production, better nutrition, a better environment and a better life”, gender experts, such as Anyango, tell IPS that this is the level of access that women need to feed the global population.

Agriculture is still the largest employment sector for 60 percent of women in Sub-Saharan Africa. Women like Chemutai also make up two-thirds of the world’s 600 million small livestock managers, according to the U.N’s Food and Agriculture Organization (FAO).

Despite their contribution to agriculture, financing is still largely not affordable, available, and accessible to women farmers. In this East African nation where the table banking movement is more concentrated in rural areas, women now have a lifeline to fund agricultural activities with loans taken under friendly terms and conditions.
Anyango asserts that women must be at the centre of World Food Day’s collective action across 150 countries to promote worldwide awareness of global hunger and the need to ensure healthy diets for all.

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Food experts have many and varied expectations of the UN Food System Summit. It's hoped decisions made here will help the world get back on track for the Sustainable Development Goals 2030. Credit: Alison Kentish/IPS

By Alison Kentish
DOMINICA, Sep 20 2021 (IPS)

Dubbed ‘the People’s Summit, the United Nations Food Systems Summit (UNFSS) hopes to put the world back on a path to achieve the Sustainable Development Goals by 2030, through food systems overhauling. From the tempered to the extremely optimistic, experts in various food system sectors share their expectations of transformation.

The world has been lagging on ambitious climate, biodiversity and sustainable development goals, but the UNFSS is hoping that commitments to transform global food systems will get the world back on track to meeting the Sustainable Development Goals by 2030.

The inaugural UNFSS will take place virtually during the UN General Assembly High-Level Week, under the leadership of UN Secretary-General António Guterres.

It promises to bring together the public and private sectors, non-governmental organisations, farmers groups, indigenous leaders, youth representatives and researchers to outline a clear path to ensure that the world’s food production and distribution are safe, healthy, sustainable and equitable.

Learning from the lessons of the COVID-19 pandemic, the summit also hopes to make food production and distribution more resilient to vulnerabilities, stress and shocks.

Experts in sustainability and various food system sectors have been speaking about their expectations and hopes for a summit that is built on solutions to some of the world’s most pressing issues such as land degradation, inequality, rising hunger, and obesity.

Panellists at a Barilla Center for Food and Nutrition (BCFN) ‘Fixing the Business of Food’ webinar held on September 16, 2021, were asked how optimistic they were, on a scale of 1 to 10, of real food systems transformation in the next 12 months, triggered by the private sector.

“I am going to give a full 10,” said Viktoria de Bourbon de Parme, Head of Food Processing at the World Benchmarking Alliance. “I am super optimistic,” she added. “I think we are there. Momentum is there, and it is going to happen.”

Executive Director of Food and Nature at the World Business Council for Sustainable Development Diane Holdorf is similarly optimistic.

“I would say an 8 out of 10, but I do have to preface this by saying that systems change is complex. With individual leading companies demonstrating what is possible and bringing others along, we are going to see for sure actual system changes,” she said.

Not all experts are optimistic that the UNFSS will bring about the urgent changes required for food systems transformation.

IPS spoke with Million Belay, the Alliance for Food Sovereignty in Africa (AFSA) head, about his expectations for the summit.

Belay, who is also an advisory board member for BCFN and a food systems researcher, said that he and alliance members disagree with the summit’s agenda and structure. The alliance represents farmers, pastoralists, hunter/gatherers, faith-based organisations, indigenous peoples and women’s groups,

“The pre-summit has happened in Rome. During that presummit, we had our own summit, organised by civil society mechanisms, and it was clear that farmers, fisherfolk, indigenous people, local groups, and women’s organisations were all saying no, the UNFFS summit does not represent us. There is no reason to be part of that,” Belay said.

Belay believes that the Committee on World Food Security (CFS) should have been responsible for organising the Summit.

“This is a space where the civil society in general and the civil society mechanism and governments come together to negotiate about food-related issues, so the agenda should have been set there,” he said, adding that, “the UNFSS has set up a scientific body as part of the structure, but we already have a scientific body in the CFS, that is called the High-Level Panel of Experts on Food Security and Nutrition. It is a scientific body, and you can say that we need to beef up this body, but they have established a totally different scientific body.”

While expectations from the summit differ, the experts are unanimous in their view that the world is in urgent need of radical change in how food is grown, sold and distributed to tackle food insecurity, land degradation and rising poverty.

“(The Summit) is one step on a very, very long journey. Perhaps more than ever, as the UN General Assembly opens, we feel the weight and burdens of non-sustainability in the world,” said Jeffrey Sachs, Director of the Center for Sustainable Development at Columbia University.

Sachs says the transformation to sustainable development will demand deep energy and fiscal policy change.

With land-use accounting for about 30 percent of all greenhouse gas emissions and ensuing issues like deforestation and loss of habitat, he is calling for fundamental change in land-use policies across the globe, adding that current, unsustainable use is a ‘massive contributor to crises the board.’

Another aspect of the complex global food system that requires urgent attention is the need for healthy diets.

“About half the world does not have a healthy diet. Of the 8 billion people on the planet, roughly 1 billion live in extreme hunger. Another 2 billion live with one or more micronutrient deficiencies, anaemia, vitamin deficiencies or omega-three fatty acid deficiencies, which are absolutely debilitating for health. Another billion people are obese,” Sachs said.

This week’s UNFSS hopes to get commitments from governments, the private sector, farmers and indigenous groups to work together and change global food production and consumption.

By tackling the food crisis, organisers hope to address the climate, biodiversity, and hunger crises.

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Rwanda has introduced mobile dryer machines as part of an innovative solution to reduce post-harvest losses of food Credit: Aimable Twahirwa

By Aimable Twahirwa
KIGALI, Rwanda, Jul 22 2021 (IPS)

Rwanda is trying to reduce post-harvest loss by relying on new technologies to increase the amount of food available for consumption and help smallholder farmers confront some challenges caused by the overproduction of staple crops.

For over 20 years, Cyriaque Sembagare, a maize grower from Kinigi, a mountainous village in Northern Rwanda, had survived on farming to feed his extended family but struggled with the loss of a significant portion of his harvest to rot. High levels of aflatoxin prevent farmers in remote rural Rwanda from selling maize to high-value buyers.

“I have been selling maize on the market, but I was given a low price because of the harvests highly perishable nature,” the 56-year-old farmer told IPS in an interview.

Post-harvest losses are high in Rwanda, with smallholder farmers losing an average of 27.5 percent of their production annually.

A comparison with the global and African scenarios indicates that Rwanda does well on preventing food loss and wastage (72.5 percent). The country is slightly lagging on average in sustainable agriculture (71 percent). It is among the lowest performers while tackling nutritional challenges (71.2 percent), according to the Barilla Center for Food and Nutrition (BCFN) sustainability index.

To boost resilience and reduce post-harvest losses, the government and different development partners have supported thousands of farmers facing several barriers, ranging from a lack of knowledge to poor market access.

The initiatives include innovative solutions in post-harvest handling to improve food security in this East African country. The country is ranked 59th among 67 countries on the latest Food Sustainability Index (FSI), developed by The Economist Intelligence Unit with BCFN.

While Rwanda is ranked on top among nine low-income countries, especially in Sub-Saharan African, the country is lagging in addressing food waste.

FSI research by the Economist Intelligence Unit, based on data from the UN’s Food and Agriculture Organization (FAO), indicates that in terms of annual food waste per head, Mozambique comes on top of African countries with 1.2kg, followed by Rwanda (1kg).

This high level of waste has prompted the government and partners to promote modern technologies to tackle post-harvest losses, including two types of dryer machines: Mobile grain dryer machines and Cob Dryer machines that tested successfully on maize, rice and soybean.

“The aim was to reduce the risk of crop degradation or contamination by different fungi which occurred when dried naturally and affects the availability of food,” Illuminée Kamaraba, the Division Manager in Post-Harvest Management and Biotechnology at Rwanda Agriculture Board, told IPS.

During the implementation phase, Rwandan researchers had embarked on testing Cob dryer machines on other crops like Roselle (Hibiscus). Some 400kg were dried before samples were taken to the laboratory to verify if the nutrients remained intact. This method focuses on limiting the harvests’ exposure to aflatoxin.

Before expanding the technology countrywide, a study to measure the impact of these innovations, especially the use of dryer machines, is planned for testing this year.

“The new technologies are complementary with some traditional methods for food preservation,” Kamaraba said.

Currently, Rwanda has acquired ten mobile dryer machines for the pilot phase to process 57 to 84 tons of well-dried and cooled cereals per day.

The mobile grain dryers mostly use electricity but could be connected to tractors to run on its diesel-powered burner where there is no electricity supply system.

For the cob dryer machine, its burner and fan depend on the supply of three-phase electricity and Liquefied Petroleum Gas (LPG) gas, while the cob container (the wagon) is a tractor-drawn vehicle.

According to official projections, the new technology, promoted through private and public partnerships (PPP), aims to help Rwanda achieve 5 percent of post-harvest losses by 2024 – down from the current 22 percent for cereals and 11 percent for beans.

Jean de Dieu Umutoni, one of the experts from Feed the Future Rwanda, Hinga Weze, a non-government organisation working to increase the resilience of agriculture and food systems to the ever-changing climate in Rwanda, told IPS that the idea behind this innovation was to increase access to post-harvest equipment and solutions

“This has been conducted through different channels such as grants, especially for smallholders’ farmers,” he said.

Both Umutoni and Kamaraba are convinced that for Rwanda to implement the public-private partnerships to reduce post-harvest losses, gaps in knowledge of smallholder farmers, especially in remote rural areas, need to be filled.

So far, Hinga Weze and Rwanda Agricultural Board (RAB) have worked together in developing some guidelines that allow the private sector to use the new technologies. Experts say, however, that the biggest challenge for farmers is that they lack information on how to access suppliers. In contrast, the suppliers lack information on the growers that need the equipment.

Umutoni says that while public-private partnerships could introduce good practices, the government needs to support the technological innovations for them to be scaled up.

“There is a good start with on use of mobile dryers to address food waste reduction, but the private sector needs to be engaged in other crop value chains,” Umutoni told IPS.

While it is the task of the government to initiate solutions, experts argue that the private sector has a role to play in ensuring the technology is sustainable.

One such example is Hinga Weze’s ‘Cob Model’. This project has enabled a private sector operator to assist farmers by using the first sizeable mobile drying machine in Rwanda. It has a capacity for drying 35 metric tons within three hours or about 100 tons per day. The NGO developed guidelines with the Rwandan government for the machine’s use.

Already, there is some indication that these technologies will be successful.

Farmers, like Sembagare, are satisfied.

“Thanks to the adoption of smart post-harvest technologies, I was able to save half the crop that would otherwise have been lost,” Sembagare told IPS.