How Food System Initiatives Address Challenges to Establishing Sustainable Food Systems in Kenya
FAO defines the food system as encompassing the entire spectrum of actors and their interconnected value-adding activities involved in the production, aggregation, processing, distribution, consumption, and disposal of food products originating from agriculture, forestry, or fisheries. These activities are part of the broader economic, societal, and natural environments, including farming systems, waste management, and input supply systems. Kenya faces numerous challenges in its agricultural sector; however, various food system activities can help establish sustainable food systems. These activities span several dimensions:
Economic Dimension
Sustainable food systems economically address challenges by ensuring that the activities of each food system actor or support service provider are commercially or fiscally viable. These activities should generate economic benefits for all stakeholders, including wages for workers, taxes for governments, profits for enterprises and farmers, and food supply improvements for consumers. Such an approach addresses poverty, enhances supply chain efficiency, and creates market opportunities.
Social Dimension
Socially, a sustainable food system tackles inequality in the distribution of economic value, considering vulnerable groups categorized by gender, age, race, and other factors. Food system activities must contribute to significant socio-cultural outcomes, such as improved nutrition and health, preservation of traditions, better labor conditions, and animal welfare. This approach ensures support for vulnerable groups and addresses social disparities.
Environmental Dimension
From an environmental perspective, food system establishment can mitigate or resolve challenges by ensuring that the impacts of food system activities on the natural environment are neutral or positive. This includes considerations of biodiversity, water, soil, animal and plant health, carbon and water footprints, food loss and waste, and toxicity. Such measures are essential in mitigating climate change, preventing environmental degradation, and promoting sustainable agriculture across all sectors and markets.
Point of View
Any proposed measures to address problems or seize new opportunities must be evaluated against all dimensions of sustainability to avoid undesirable impacts. This holistic vision allows for the utilization of potential synergies and the revelation of often hidden trade-offs, ensuring that while the targeted impact is positive, the net overall effect on the value added by food system activities is also positive. Consequently, there is a need for new or improved impact metrics to achieve these goals.
References:
1. FAO. (2018). Sustainable food systems: Concept and framework. Rome: FAO.
2. Fanzo, J., Davis, C., McLaren, R., & Choufani, J. (2018). The effect of climate change across food systems: Implications for nutrition outcomes. Global Food Security, 18, 12-19.
3. FAO, IFAD, UNICEF, WFP, & WHO. (2020). The State of Food Security and Nutrition in the World 2020: Transforming food systems for affordable healthy diets. Rome: FAO.
4. Thompson, B., & Amoroso, L. (Eds.). (2011). Combating micronutrient deficiencies: Food-based approaches. CABI Publishing.
5. Fischer, C. G., & Garnett, T. (2016). Plates, pyramids, planet: Developments in national healthy and sustainable dietary guidelines. FAO & The Food Climate Research Network at The University of Oxford.
6. Rockström, J., et al. (2009). A safe operating space for humanity. Nature, 461(7263), 472-475. 7. HLPE (High-Level Panel of Experts on Food Security and Nutrition). (2017). Nutrition and food systems. Rome: FAO.
Further reading
The Role of Women in Promoting Positive Food Practices in Africa
Sub-Saharan Africa’s Missing Middle for Agri-finance: Challenges and Solutions
South African Government Initiatives and Support for Sustainable Agricultural Practices