热博体育

Issues

The AfriFOODlinks project proposes a new approach to feeding cities equitably and an innovative way of conducting research in Africa. Decades of research designed and led by institutions external to the continent have produced knowledge on food systems and governance that is certainly useful, but not always suited to the requirements of African stakeholders. It is time for African research institutions to take charge of the research agenda based on their own experience and perspectives. The main goal of this project is to transform the governance of food systems in Africa, along with the governance of research between Africa and Europe.

Africa is at the heart of a colossal urban transition; its urban population is growing rapidly, rising from an estimated 200 million (31% of the African population) in 1990 to an estimated 1.489 billion (59%) by 2050. The traditional institutions consider that this population growth is driving the rising levels of urban food insecurity, poverty and malnutrition. This worrying situation is not necessarily due to a limited production and supply of food products, but rather to a lack of appropriate channels for accessing sufficient, nutritious food. However, this urban transition can be a catalyst to alleviate food insecurity and broader socioeconomic changes, especially if it is considered from the angle of inclusive food systems. Although urban issues are often addressed in the field of food systems, food issues are still given little attention in the field of urban planning, and this is what AfriFOODlinks aims to rectify. The rapid population growth in African countries and their cities also raises questions regarding employment opportunities for women and young people. To address this challenge, more investment is needed in entrepreneurship, and an enabling environment must be created for businesses.

The urban transition in Africa means consumption requirements are more and more concentrated, putting greater pressure on resources (water, land), with major implications for biodiversity. The increased and poorly regulated use of chemicals in food production and processing raises additional concerns regarding new food safety risks, on top of traditional microbiological risks. Growing consumption of packaged foods generates more waste and increases the energy footprint and emissions of food systems. The growth of the food economy is still in the early stages in Africa, and this is why investing now in new circular businesses and infrastructure can contribute to territorial resilience, mitigate future environmental impacts and ensure material consumption remains at a low level, while improving access to food and services and stimulating job creation.

The weakness and fragmentation of governance mechanisms across the whole continent hamper its capacity to address these challenges. AfriFOODlinks aims to strengthen governance processes in order to both tackle vested interests and to ensure that citizens’ voices and local needs are represented equitably.

The project also strives to demonstrate that local authorities and food system stakeholders are key to this food system transformation. The local authorities therefore have a mandate to improve food security and nutrition in urban areas, which needs to be supported by dedicated resources.

Description

AfriFOODlinks aims to improve food security and the sustainability of urban food systems in more than 65 countries in Africa and Europe by:

• applying the urban food systems approach to promote the adoption of healthy, sustainable diets;
• transforming urban food environments through real socio-technical experiments;
• promoting inclusive, multi-stakeholder governance to enable civil servants, small businesses and communities to take ownership of and to shape their food systems;
• accelerating innovative agri-food businesses led by women and young people in order to support local value addition and inclusive economic participation.

AfriFOODlinks considers that the urban food environment – its configuration, its functions and its dynamics – is driven by three factors:

1. Infrastructure
   This determines the way in which food is produced, processed, transported and provided to consumers, as well as the way it is bought, stored, prepared and consumed. Infrastructure has direct implications for food quality and safety, greenhouse gas emissions, loss and waste, and consumer behaviour.
    
2. Social and cultural preferences
   These are influenced by education on healthy, sustainable diets, by cultural and religious norms, as well as by the marketing and advertising present in urban environments.
    
3. Business innovation
   This shapes preferences through new retail and food experiences and applies to both formal and informal businesses, which both display a form of flexibility that is not currently possible in government bureaucracies. It also contributes to increasing the local availability of diversified and improved food products.

Expected results

In more than 65 cities, AfriFOODlinks will contribute to strengthening governance processes and the development of inclusive, iterative policies, with greater political and economic engagement for the transformation of urban food systems. The voice of Africa in the development of global perspectives on food will be strengthened in the academic discourse and advocacy. Access to healthy, nutritious food will be improved while contributing to circular urban food systems that are more inclusive and resilient, with a lower environmental impact. AfriFOODlinks will ensure the production of data to guide policies towards urban food system approaches, and will strive to develop partnerships and collaborations between organisations and cities in Africa and Europe.