School Meals Coalition Hopes to Provide a Meal to Every Child

Aid, Civil Society, Development & Aid, Education, Featured, Food Security and Nutrition, Global, Headlines, Health, Humanitarian Emergencies, Inequity, Poverty & SDGs, TerraViva United Nations

Food Security and Nutrition

School meals have a host of benefits, including improving enrollments and preventing malnutrition. Now the School Meals Coalition plans to recruit local food producers to assist in the programme. Credit: Bill Wegener/Unsplash

United Nations, Nov 26 2021 (IPS) – Meals at schools not only give each child a nutritious meal but increase enrolments, among other benefits.


This emerged at a recent launch of the School Meals Coalition, a new initiative that aims to give every child a nutritious meal by 2030 through bolstering health and nutrition programmes. The coalition comprises over 60 countries and 55 partners dedicated to restoring, improving and up-scaling meal programs and food systems. Among their partners are UN agencies UNICEF, World Food Programme (WFP), UN Nutrition, Food and Agriculture Organization (FAO), and UNESCO.

In the briefing, the speakers identified School Meals Coalition’s primary goals to restore school meal programmes to the status before the COVID-19 pandemic and reach children in vulnerable areas who have not accessed these plans before. The member countries’ political leaders have come together to support this “important initiative”, according to the permanent representative of Finland to the United Nations, Jukka Salovaara.

“School meals are so much more than just a plate of food. It’s really an opportunity to transform communities, improve education, and food systems globally,” he said.

School meal programmes are a significant safety net for children and their communities. As one of the primary means for children to get healthy meals, they help combat poverty and malnutrition. Their impact on education is seen in increased engagement from students. They also serve as incentives for families to send their children, especially girls, to schools, thus supporting children’s rights to education, nutrition and well-being.

“We see documented jumps of 9 to 12 per cent in enrollment increases just because the meals are present,” WFP Director of School-Based Programmes Carmen Burbano said. “So, these are really important instruments to bring [children] to school.”

The programmes would also provide opportunities for sustainable development practices and transformations in food systems. One key strategy is to promote and maintain home-grown school meal programmes, recruiting local farmers and markets to provide food supplies. Investing in school meal programmes, especially through domestic spending, has proven to increase coverage. In low-income countries, the number of children receiving school meals increased by 36 percent when their governments increased the budgets for these programs.

A WFP study found that at the beginning of 2020, over 380 million children globally received meals through school meal programmes. The closure of schools due to the COVID-19 pandemic effectively disrupted those programmes, depriving 370 million children of what was effectively their main meal for the day. While there have been marked improvements since schools re-opened worldwide, with 238 million children accessing the school meals, there are still 150 million children that don’t have access.

The School Meals Coalition aims to close this gap through a system of collaboration between member countries and their partners. Among their initiatives will be a monitoring and accountability mechanism that is being developed by the WFP and its partners, which will be used to follow the coalition’s accomplishments, and a peer-to-peer information-sharing network, spearheaded by the German government, between members and partners that will use findings to influence their programme output.

Even before the pandemic, school meal programmes did not reach the most vulnerable children, 73 million, who could not access these programmes. Reaching children that have fallen through the cracks can be challenging, but it is significantly more difficult in countries affected by conflict or environmental disruptions.

Education Cannot Wait (ECW) and the World Food Programme (WFP) earlier signed a memorandum of understanding to feed children in protracted crises.

At the signing, WFP Assistant Executive Director, Valerie Guarnieri said: “Simply put, sick children cannot attend school and hungry children cannot learn. It is essential we invest more in the health and nutrition of young learners, particularly girls.”

ECW Director, Yasmine Sherif said a feeding scheme made a massive difference in children’s lives.

“For many children and youth in crisis-affected countries, a meal at school may be the only food they eat all day and can be an important incentive for families to send and keep girls and boys in school. It is also essential for a young person to actually focus and learn,” she said.

The coalition plans to find ways to break the barriers to enable children to reach school or look for alternative learning pathways to reach children who could not physically attend school.

The factors that can prevent children from fully attending schools, such as poverty, complexity in family lives, or conflict, have only been exacerbated over the last nearly two years, thanks mainly to the COVID-19 pandemic. As more schools open worldwide, the restoration of school meal programmes is expected to provide much-needed support for children and their communities in turn.

“This is a very urgent and timely priority,” said Head of the Sustainable Development Unit of the Permanent Mission of France to the United Nations, Olivier Richard. “Because school meals are very important for the recovery of our societies from the impact of the COVID-19 pandemic.”

To learn more about the School Meal Coalitions, you can follow their page.

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Guess Who’s Behind Paralysis on COVID19 in the UN Committee on World Food Security

Aid, Civil Society, COVID-19, Economy & Trade, Food and Agriculture, Food Security and Nutrition, Global, Headlines, Human Rights, Humanitarian Emergencies, IPS UN: Inside the Glasshouse, TerraViva United Nations

Opinion

ROME, Oct 19 2021 (IPS) – ‘COVID 19 has multiplied hunger and malnutrition challenges. We need transformative action!’ The first speaker at the UN Committee on World Food Security’s (CFS) 49th Plenary Session, the Secretary-General of the United Nations, turned the spotlight on the disastrous impacts of the pandemic that have afflicted communities around the world for close to two years.


Nora McKeon

He was echoed by the presenter of the 2021 edition of the State of Food Security and Nutrition in the World for whom ‘COVID is only the tip of the iceberg’, while keynote speaker, Jeffry Sachs, emphasized the multifaceted nature of the crisis, with chronic poverty and conflict at the center.

Delegation after delegation took the virtual floor to share their concerns: Kenya speaking for the Africa Group, Colombia, Cuba, Costa Rica, Norway, Morocco, Peru, Spain, Indonesia, Mexico, Malaysia, Mali, Cape Verde, South Africa, Uganda, Saint Lucia and more. The impacts of Covid 19 on food security and nutrition are heavy and lasting. The vulnerable are the most effected, within and between countries. Covid has deepened and exacerbated existing structural fragilities and injustices in our food systems. Its causes are multisectoral and cannot be treated in a siloed way.

‘Multilateralism, solidarity and cooperation are key to the way forward’, the President of ECOSOC added, and ‘the CFS is a unique multilateral forum because it brings all the actors together in the name of the right to food’. The text adopted at the end of Day 1 summarized all of these contributions, and deepened concern by drawing attention to the possibility of recurrent pandemics.

With this kind of an opening one could have expected a standing ovation when it was proposed, the following day, that the CFS put together a globally coordinated policy response to the impacts of COVID 19 on food security and nutrition and a proposed precautionary approach towards possible future shocks of this kind.

This proposal was a long time in the building. For a year and a half the CFS’s Civil Society and Indigenous Peoples’ Mechanism (CSM) had been documenting the experience and proposals of its constituencies and communities and bringing this evidence from the ground into the global debate. Earlier this year an informal ‘Group of Committed’ governments and other CFS participants had come together to push for the CFS to take determined action. How could it fail to live up to its mandate in the face of the most serious threat to global food security the world has faced since the 2007-2008 food crisis?

Just a week before CFS49 the Group of Committed had held a seminar where evidence and proposals for global policy action were presented by national governments, regional and local authorities, small-scale food producers, the urban food insecure, along with UN agencies, the Special Rapporteur on the Right to Food, and the CFS’s own High-Level Panel of Experts.

The seminar demonstrated that action is being taken by different actors and authorities at local, national and regional levels, while UN agencies have developed and adopted relevant policy instruments and programmes in their respective sectors. What has been missing thus far is a way of putting the different perspectives and initiatives together into a multisectoral, multilaterally coordinated approach. Filling this gap was the proposal that was put on the table in CFS49.

‘We need a globally coherent and coordinated response to support governments’ efforts and the CFS is the appropriate place for this to happen,’ the Ambassador of Mali had exhorted in his opening address.

So what about the standing ovation? The proposal was supported by countries from the Global South led by African countries, the most affected by injustice in access to vaccines, dependency on food imports, and indebtedness, but including also Mexico, Peru, Morocco, the CSM and the Special Rapporteur on the Right to Food. ‘This is the place to deal with COVID!’ he said. ‘It is the priority food issue today. It wasn’t addressed by the UN Food Systems Summit. The CFS has the mandate and the tools, and the other UN agencies are highly committed to cooperate.’

But, incredibly and unacceptably, the proposal did not pass. It was blocked on specious, procedural grounds by a steamroller coalition of big commodity exporters who push back on any possible limitation that might be placed on global trade in the name of human rights, equity, environmental concerns: the US, Canada, Argentina, Brazil, Russia. The EU, shamefully, was silent.

The implications for inclusive multilateralism, democracy, the needed radical transformation of our food systems are severe. ‘A key barrier to transformation is interference from corporations,’ stated the delegate of Mexico. ‘Governments need to assume their role as agents of change, regulators of food systems, and protectors of the planet, but we can’t do it alone. Global attention is needed and the CFS is the right place for it.’

But The CFS is being held hostage. The arrogance with which a few are ignoring reality, evidence and urgency is leading to an unacceptable increase in the violation of the human rights of the many. Patience is wearing thin. ‘If I’m in this room it’s to honor the concerns of those most affected in my region,’ a member of the Group of Committed asserted in the aftermath of the session.

And the people of her region, along with others from around the world, are raising their voices ever more loudly, as in the counter mobilization to transform corporate food systems organized last July in parallel to the Pre-Summit of the UNFSS [hyperlink]. Radical food system transformation is being built from the ground up and the CFS, however handicapped, is the most resounding global echo chamber for people’s claims.

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Scientific Panel’s Scoping Report Instructive for Global Food Systems Transformation

Biodiversity, Conferences, Environment, Featured, Food and Agriculture, Food Security and Nutrition, Food Sustainability, Global, Green Economy, Headlines

Biodiversity

A fisherman displays his catch of the day in Dominica. Credit: Alison Kentish/IPS

DOMINICA, Sep 24 2021 (IPS) – On September 10th, on a sweltering summer afternoon, three fishers drove a van around the residential community of Castle Comfort in Dominica, blowing forcefully into their conch shells – the traditional call that there is fresh fish for sale in the area.


One of the men, Andrew Joseph, urged a customer to double her purchase of Yellowfin Tuna, stating that at five Eastern Caribbean dollars a pound (US$1.85), she was getting the deal of the summer. (In the lean season, that price can double).

“It’s good fish, it’s fresh, it’s cheap,” he told IPS, adding that, “People eat too much meat. This is what is good for the body and the brain.”

Little did he know that he was echoing the words of a scientist who is rallying the world, and the landmark United Nations Food Systems Summit (UNFSS) to put greater emphasis on the financial, nutritional and traditional benefits of aquatic foods.

“Foods coming from marine sources, inland sources, food from water, they are superfood, but this is being ignored in the global debate and at the country level, because we have had a focus on land production systems and we have to change that,” Shakuntala Haraksingh Thilsted, Global Lead for Nutrition and Public Health at World Fish told IPS.

The nutrition scientist is also the Vice-Chair of Action Track 4, Advancing Equitable Livelihoods, at the UNFSS.

As the landmark summit hopes to deliver urgent change in the way the world thinks about, produces and consumes food, issues like the linkages between aquatic systems and health are emerging.

So are other linkages a scoping report by the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES) says the world cannot ignore. The report, approved in June, paves the way for a 3-year assessment of the interlinkages among biodiversity, water, food and health.

In the case of the UNFSS, it shows how food systems transformation can be achieved if tackled as one part of this network.

“It will assess the state of knowledge, including indigenous and local knowledge, on past, present, and possible future trends in these interlinkages, with a focus on biodiversity and nature’s contributions to people,” IPBES Executive Secretary Dr Anne Larigauderie told IPS.

“The IPBES nexus assessment will contribute to the development of a strengthened knowledge base for policymakers for the simultaneous implementation of the post-2020 global biodiversity framework, under the Convention on Biological Diversity, and the Paris Agreement adopted under the United Nations Framework Convention on Climate Change and the 2030 Agenda for Sustainable Development.”

Landscape Ecology Professor Ralf Seppelt was one of the scoping experts for the nexus assessment. He says the science is clear on how food systems impact biodiversity and why agroecology must be a pillar of efforts to transform food systems.

“Micronutrients are lacking a lot. Micronutrients are provided by fruits and vegetables, which need pollination. So, the nexus is really strong between agroecological principles and the nutritional value of what we are producing,” he told IPS.

“Wherever we have to increase production, we should do it on agroecological principles. We should consider what farmers say and do, their needs, their access to production goods such as fertilizers and seeds, and it’s equally important to change our diets. It’s not just reducing harvest losses and food waste, but also about moving away from energy-rich, meat-based diets and feeding ourselves in an environmentally friendly way,” he said.

Professor Seppelt is also hoping that the voices of small farmers and indigenous communities are amplified in the global food transformation conversation. “IPBES made an enormous effort to work with indigenous peoples and local communities and include indigenous and local knowledge in its reports. We organized workshops, to collect a diversity of views about nature and its contributions to people, or ecosystem services to make the assessment as relevant as possible to a range of users,” he said.

For Thilsted, any plan to revamp food systems must come with a commitment to weed out inequality. She says from access to inputs and production to consumption and waste, inequality remains a problem.

“This unequal distribution of who wins, who loses, who does well, who does not do too well, who profits and who does not is putting a strain on food and nutrition and it is limiting our progress towards a sustainable development future,” she told IPS.

“COVID-19 has shown the fragility of the system and it is further displacing the vulnerable, for example, women and children who are being more exposed to food and nutrition insecurity.”

The IPBES nexus assessment hopes to better inform policymakers on these key issues.

It is not the first assessment of interlinkages. Earlier this year IPBES and the Intergovernmental Panel on Climate Change (IPCC) launched a landmark workshop report that focused on tackling the climate and biodiversity crises as one.

Now, the current nexus assessment on interlinkages among biodiversity, water, food and health will explore options for sustainable approaches to water, climate change, adaptation and mitigation, food and health systems.

IPBES Executive Secretary Dr Anne Larigauderie says it also shows that there is hope for restoring the balance of nature.

“I would like people to remember and know that they are a part of nature, that the solutions for our common future are in nature; that nature can be conserved and restored to allow us, human beings, to simultaneously meet all our development goals. We can do this if we work together, act more based on equity, social and environmental justice, reflect on our values systems, and on our visions of what a good life actually is.”

 

Nurturing a New Generation of Food Leaders

Biodiversity, Conferences, Environment, Featured, Food and Agriculture, Food Security and Nutrition, Food Sustainability, Global, Headlines, Health, Humanitarian Emergencies, Sustainability, TerraViva United Nations

Food Sustainability

An European Institute for Innovation and Sustainability (EIIS) programme focusses on production, distribution, and consumption issues of food systems. Credit: Joyce Chimbi/IPS

NAIROBI, KENYA, Sep 22 2021 (IPS) – Food security experts have raised an alarm that with as many as 811 million people the world over or 10 percent of the global population going hungry, the world is off-track to ending hunger and malnutrition.


More so, after a decade of steadily declining, the number of malnourished people grew by 161 million from 2019 to 2020 alone, a spike attributed to complex global challenges such as COVID-19, climate change and conflict, according to the United Nations.

Against this backdrop, the European Institute for Innovation and Sustainability (EIIS) launched a three-month, challenge-based and solutions-oriented food sustainability certificate course in May 2021 to actively help countries fix their food systems.

“Our aim is to provide a comprehensive base for a deeper understanding of the complex dynamics of food, giving course participants the tools and insights to perform better at work, shift careers, and become even more conscious and responsible consumers,” says Sveva Ciapparoni, the Food and Sustainability course coordinator.

With a special focus on G20 countries, as they are most representative of the world’s population and economy, the EIIS food sustainability programme uses the Food and Sustainability Index (FSI) to help learners understand the dynamics behind food systems and their inherent power to promote or derail the attainment of UN’s Sustainable Development Goals (SDGs).

Developed by the Economist Intelligence Unit with the Barilla Center for Food and Nutrition Foundation, the food index collects data from 67 countries worldwide to showcase best practices and highlight key areas for improvement towards the production and consumption of sufficient, sustainable and healthy food.

The EIIS programme breaks away from traditional food courses solely centred around gastronomy, culinary management and hospitality to focus on production, distribution and consumption issues at the very heart of the SDGs.

Marcela Villarreal, the Director of Partnerships and UN Collaboration Division at the Food and Agriculture Organization (FAO), indicates that the “course directly addresses several SDGs. These include fighting hunger (SDG 2), promoting the health of both people and planet (SDGs 3, 13, 15), and encouraging conscious and responsible consumption (SDG 12).”

“The food system approach adopted by the course through specific challenges is particularly conducive to understanding the SDG agenda and proposing solid and interconnected solutions,” Villarreal, also one of the foremost experts from the Food and Sustainability course’s faculty, says.

As such, participants, who were part of the May 2021 cohort of learners, had an opportunity to intersect the three critical pillars of any food system, including sustainable agriculture, nutritional challenges and food loss and waste, with the three areas where food experts say solutions to the broken food systems lie: innovation, education and policy.

Also unique to the course, the programme is taught through a Challenge Based Learning approach that “allows for the practical application of the concepts learned throughout the modules.

“How to feed 10 billion healthy foods, preserving the health of people and planet is the ambitious challenge tackled by the participants,” says Villarreal.

Participant Anant Saraf confirmed that being taken through online tuition combined with practical workshops enabled them to analyse food systems, understand the complexities of the food systems, and identify the most pressing problems facing specific food systems to provide solutions.

Importantly, Ciapparoni says that the course is an opportunity to interact with topics increasingly crucial to food production, distribution, and consumption in line with the SDGs and the UN’s first-ever food systems summit that kicks off on September 23, 2021.

Held within the UN General Assembly week in New York, the virtual UN Food Systems Summit will set the stage for global food systems transformation.

To do so, the UN will engage citizens from all over the world, including youth, researchers, food producers, indigenous people, civil society, and the private sector, in a discourse to transform how the world produces and consumes food.

As with the EIIS food sustainability course, the UN Food Systems Summit is a golden opportunity to empower people to understand and use the power of food systems to recover from COVID-19 and get back on track to end world hunger and malnutrition.

Ciapparoni indicates that course participants were aware that they would be contributing to the Summit.

The course challenge aligns with the UN Food Systems Summit agenda as it was developed in consultation with Martin Frick, deputy to the UN Secretary-General Special Envoy for the UN Food Systems Summit 2021, he added.

Therefore, at the heart of the EIIS course was an urgent need to build a generation of food leaders that can effectively transform food systems for food security, improved nutrition, and affordable healthy diets for all.

Towards this objective, Villarreal says that course participants were “divided into teams based on their backgrounds, diversity being the main criteria and that each team got assigned a G20 country to be analysed, with a specific focus on its food system.”

“After identifying the country’s key challenges, each team proposed possible solutions to improve their assigned country’s food system. The underlying idea is that, by proposing ways in which single countries can improve the sustainability of their food systems, participants will be able to suggest how to promote food sustainability globally – and thus address the course’s main challenge,” Villarreal adds.

Team South Africa, for instance, discussed the country’s rapid urbanisation and unfolding food production and security challenges in light of climate change and complex social, economic, and environmental challenges.

As for Saudi Arabia, the team concluded that the food system faces numerous challenges, as highlighted in the food and sustainability index of 2021 that ranked Saudi Arabia last compared to other G20 countries.

Saudi Arabia has the highest reliance on food imports among the G20 countries. The team aimed to identify how the country could overcome the food production challenges caused by its dry and hot climate.

Team India had the task of identifying how the country, ranked 13th among the world’s extremely water-stressed countries due to inefficient irrigation systems, groundwater depletion, and high production of water-consuming crops, can overcome these challenges.

With regard to the USA, the team analysed how the country, which has the highest food waste per capita globally, can address this problem.

Team Russia sought to fix the country’s faulty food production systems, processing, and transportation.

Team South Korea’s challenge was found in the globalisation of the country’s food system has increased consumption of highly processed foods leading to a food crisis.

Participants navigated through these challenges under the guidance of food and sustainability experts, including Villarreal. By providing solutions to fix broken food systems in specific countries, the EIIS course will have contributed towards practical solutions on how to feed 10 billion people by 2050 healthy food without harming the planet.

 

The UN Food Systems Summit and Some Issues of Concern

Climate Change, Combating Desertification and Drought, Conferences, Economy & Trade, Environment, Food and Agriculture, Food Security and Nutrition, Food Sustainability, Global, Headlines, Health, Humanitarian Emergencies, Labour, TerraViva United Nations

Opinion

Oxen have been used to plough in agriculture for at least 3,000 years. They are still used today. Painting from the burial chamber of Sennudjem c, 1200 BC, Egypt. Credit: Trevor Page

LETHBRIDGE, Canada, Sep 21 2021 (IPS) – Why is the UN holding a Food Systems Summit? Two issues that need discussion at the international leadership level are: Long before the Covid crisis was upon us, the number of hungry people in the world was increasing. Why ? What is the cause of this disturbing trend? And, can a country really claim to be food secure, unless it produces or can buy enough food to feed its population and its people can access sufficient quantities to keep themselves fit and healthy? Disquietening questions as extreme weather begins to show the destructive power that climate change will have on the planet and its people.


A whole range of food system issues will be discussed at the summit, among them: production, processing, supply chain, consumption, nutrition, malnutrition, food aid and waste.

Food Production

Food, or the nutrients it contains, is fuel for the body. Agriculture and the production of food in an organized way is one of the earliest human endeavors. It started in the fertile crescent of the Middle East, some 10,000 BCE. While mechanization dominates the way food is produced today in the major food producing countries, animal traction is still important in many parts of the world.

Million dollar combines handle reaping, threshing, gathering and winnowing in a single operation on North American and European cereal fields today. GPS programmed, they are set to become driverless within a decade. Fruit and vegetables grown in vertical farms in cities using aquaponics are already springing up around the world. Aquaculture too can be moved to vertical farms, making fish much cheaper for urban dwellers. Vertical farms will greatly reduce labour costs and transportation requirements. Mechanization hugely reduces the number of people engaged in farming and consequently, the cost. Robotics and digital agriculture are already with us in some parts of the world. But where most people live in the world, traditional manual methods and animal traction are set to continue until the high investment needed for cutting-edge technology becomes doable.

Combines harvesting barley for the 2021 annual Canadian Food Grains Bank (CFGB) food drive, Alberta, Canada. The grain is auctioned and the proceeds matched 4:1 by the Canadian government and used by CFGB to promote agriculture in developing countries. Credit: Trevor Page

Wrestling with nature

Despite the advances in technology, drought can badly affect a crop. Cereal crops in western Canada and the United States have been seriously affected by drought this year. Climate change presents the greatest challenge yet to agriculture, and to the human species, generally.

Agriculture is the largest emitter of greenhouse gasses contributing to climate change. According to FAO, the rearing of livestock accounts for the highest proportion because of the methane produced from enteric fermentation as well as manure left on pastures. Also according to FAO, 44% of GHGs are emitted from Asia, 25% from the Americas, 15% from Africa, 12% from Europe and 4% from Oceania.

Is organic agriculture the answer to healthier food and also the way to go because it’s kinder to the planet? Studies have found that there are higher antioxidant levels in organically grown plant-based foods. There is also evidence that organic food has lower toxic, heavy metal levels and less pesticide residue, for instance organic eggs, meat and dairy products. Organic farms use less energy and have lower GHG emissions. They also reduce the pollution caused by the widespread use of nitrogen fertilizer on industrial farms, with the runoff causing the eutrophication of water bodies. Organic agriculture is based on nourishing the soil with composts, manure and regular rotations, keeping it covered with different crops throughout the year. That sequesters carbon, building healthier soil.

The problem is that organically grown food is more expensive that industrially produced food. On average, it retails around 25% more than food sold in supermarkets. Also, most organic farmers need to supplement their income from an additional occupation in order to make ends meet. So, despite the benefits to human health and to the planet, does organic farming have a future? The answer is a resounding “yes!”, both from producers and consumers. Although globally, only 1.5% of farmland is organic, in 16 countries 10% or more of all agricultural land is organic, and the proportions are growing. The countries with the largest organic share of their total farmland are Liechtenstein at 38.5 %, Samoa at 34.5% and Austria 24.7%, according to IFOAM Organics International. Today, organic food is more of a lifestyle choice, both by the producer and the consumer. But if its growth is an indicator of concern for our health and for that of the planet, and more and more people are willing and able to pay the extra cost involved, then organics can be seen as an indicator of wellbeing and a reduction of inequality, which is a major cause of conflict in the world today.

Healthy root formation on Mozart red potatoes on The Perry Farm in Taber, Canada. Regenerative agriculture is practiced on this farm. Credit: Trevor Page

Although humankind has grown up largely on a diet of just three cereals: wheat, corn and rice, potatoes are actually more nutritious. Furthermore, potatoes can be grown on marginal land and they require only one-third of the water needed to grow the world’s three main cereals. Five years ago, China moved to double its potato production and to add them to the diet of its growing population. Should Africa be following suit?

Conclusion

The Food Systems Summit kicks off in New York on September 23 during the UN General Assembly High-Level Week. World leaders will come together to find common ground and form alliances that accelerate our way to realizing the SDGs in this remaining decade of action before 2030 is upon us. Will we succeed in making Zero hunger a reality? If we are serious about this goal, the answer includes rethinking and redesigning our food systems to make them more sustainable.

Trevor Page, resident in Lethbridge, Canada, is a former Emergencies Director of the World Food Programme. He also served with the UN Food & Agriculture Organization, FAO, the UN refugee agency, UNHCR and what is now the UN Department of Political and Peace Building Affairs.

 

If Women Farmers were Politicians, the World Would be Fed, says Danielle Nierenberg

Biodiversity, Conferences, Economy & Trade, Environment, Featured, Food and Agriculture, Food Security and Nutrition, Food Sustainability, Gender, Global, Green Economy, Headlines, Health, Humanitarian Emergencies, Natural Resources, TerraViva United Nations, Women & Climate Change, Women in Politics

Food Sustainability

Women produce more than 50 percent of the food in the world but are disadvantaged when it comes to access to resources such as land and financial services. Credit: Busani Bafana, IPS

BULAWAYO, Zimbabwe, Sep 17 2021 (IPS) – Women, key contributors to agriculture production, are missing at the decision table, with alarming consequences, says Food Tank President Danielle Nierenberg in an exclusive interview with IPS.


Giving women a seat at the policymaking table could accelerate Sustainable Development Goals (SDGs) and keep the world fed and nourished. This necessitates a transformation of the currently lopsided global food system, she says.

Food Tank President Danielle Nierenberg.

Nierenberg, a top researcher and advocate on food systems and agriculture, acknowledges that women are the most affected during environmental or health crises. The COVID-19 pandemic disrupted global food production, affecting women farmers and food producers who were already excluded from full participation in agricultural development.

“We still have a long way to go in making sure that policies are not gender blind and include the needs of women at the forefront when mass disasters occur,“ Nierenberg told IPS, adding that policymakers need to understand the needs of farmers and fisherfolk involved in food systems.

“I think it is time we need more people who are involved with agriculture to run for political office because they understand its challenges,” she said. “If we had more farmers in governments around the world, imagine what that would look like. If we had women farmers running municipalities, towns and even countries, that is where change would really happen.”

According to the United Nations Food and Agriculture Organisation (FAO), women contribute more than 50 percent of food produced globally and make up over 40 percent of the agricultural labour force. But while women keep families fed and nourished, they are disadvantaged in accessing critical resources for food production compared to men. They lack access to land, inputs, extension, banking and financial services.

“Until we end the discrimination of women around the globe, I doubt these things will change even though women are in the largest part of the world’s food producers,” said Nierenberg, who co-founded and now heads the global food systems think tank, Food Tank.

Arguing that COVID-19 and the climate crisis were not going to be the last global shocks to affect the world, Nierenberg said women and girls had been impacted disproportionately; hence the need to act now and change the food system. Women have experienced the loss of jobs and income, reduced food production and nutrition and more girls are now out of school.

“It is not enough for me to speak for women around the globe. Women who are actually doing the work need to speak for themselves; they need to be included in these conversations,” Nierenberg said.

“What happens is that in conferences, there are a lot of white men in suits talking on behalf of the rest of the world. But we need the rest of the world, and women included, to be in the room.”

A food system is a complex network of all activities involving the growing, processing, distribution and consumption of food. It also includes the governance, ecological sustainability and health impact of food.

Noting that the COVID-19 pandemic has highlighted invisible issues, like the interconnectedness of our food systems, she said it was urgent to invest in regional and localized food systems that included women and youth. Food Tank and the Barilla Center for Food and Nutrition (BCFN) work collaboratively to investigate and set the agenda for concrete solutions for resetting the food system.

Divine Ntiokam, Food Systems Champion and Founder and Managing Director, Climate Smart Agriculture Youth Network Global (GCSAYN), agrees. While youth are ready to engage in promoting a just and inclusive transformation of rural areas, it was unfortunate they were rarely involved in decision-making, she said. They are excluded from the household level to larger political institutions and companies and need better prospects of financial security to remain in the farming sector.

“Young men and women need to be given special attention in formulating legislation to purchase land and receive proper land rights,” Ntiokam told IPS.

“International donors and governments need to invest in youth, particularly young women and girls, for their meaningful participation along with the food systems value network,” he said.

“Youth need to have a ‘seat at the table’, as they have at the Summit, in terms of decision-making on where governments and international donors invest their resources to make agriculture and food a viable, productive and profitable career.”

Researchers say current food systems are unfair, unhealthy, and inequitable, underscoring the urgency to transform the global food system. According to the FAO, more than 800 million people went to bed hungry in 2020, and scores of others are malnourished.

Jemimah Njuki, Director for Africa at IFPRI and Custodian for the Gender Equality and Women’s Empowerment Lever of the UN Food Systems Summit.

For food systems to be just, there is an urgency to close the gender resource gap, says Jemimah Njuki, Director for Africa at IFPRI and Custodian for the Gender Equality and Women’s Empowerment Lever of the UN Food Systems Summit.

UN Secretary-General Antonio Guterres will, on September 23, 2021 host the UN Food Systems Summit during the UN General Assembly High-Level Week. The Summit is billed as a platform to push for solid support in changing the world food systems to help the world recover from the COVID-19 pandemic while spurring the achievement of the SDG by 2030.

The Summit, the UN says will “culminate in an inclusive global process, offering a catalytic moment for public mobilization and actionable commitments by heads of state and government and other constituency leaders to take the food system agenda forward”.

“They (food systems) must also transform in ways that are just and equitable, and that meaningfully engage and benefit women and girls,” Njuki told IPS. She added that harmful social and gender norms creating barriers for women and girls by defining what women and girls can or cannot eat, what they can or cannot own, where they can go or not go should be removed.

“This transformation has to be driven from all levels and all sectors in our food systems: global to local, public to private, large scale producers to smallholder farmers and individual consumers,” Njuki said.

Leaders should enact policies that directly address injustices – such as ensuring women’s access to credit, markets, and land rights, Njuki said, noting that individual women and men need to confront social norms and legal prejudices and demand changes.

Njuki believes that current food systems have contributed to wide disparities among rich and poor.

“These negative outcomes are intimately linked with many of the biggest challenges facing humanity right now – justice and equality, climate change, human rights – and these challenges cannot be addressed without transforming how our food systems work,” Njuki told IPS.

“We are at a pivotal moment on the last decade before the deadline for the UN Sustainable Development Goals. This must be the decade of action for food systems to end hunger.”