Roughly 135 million people worldwide are suffering from acute hunger, and the impact of the COVID-19 pandemic on supply chains and income is expected to more than double by the end of the year.
Food insecurity has hit Africa the hardest, with three of its countries facing starvation. Reliance on unsustainable agricultural practices is depleting the land of nutrients, increasing pollution, and degrading water and soil quality. These inefficient and damaging farming practices, combined with Africa's rapidly growing population, are placing the continent at risk in terms of future food security. Scientists believe that establishing sustainable agricultural practices and focusing on conservation will go hand in hand with resolving Africa's hunger problem.
Reimagining the Food System
Experts advise that to tackle the problem of food insecurity in Africa, food systems must be redesigned to promote the health and well-being of not only people but also the land being farmed. Food systems must be reimagined so that land is used sustainably and all practices associated with the food system that negatively impact the environment, from production to packaging and distribution, are environmentally friendly and put nature first.
As its population grows, Africa must also address the rising demand for food while redesigning its environmentally conscious food system. To protect the continent from future food crises, the food system must be capable of producing enough food for the population while causing minimal environmental damage, ensuring reliable, consistent crop yields for years to come.
According to current research, Africa is especially vulnerable to changes in cereal supply stocks, such as the unexpected shortages caused by the Covid-19 pandemic. Redesigning its food system will protect the continent from fluctuations in food supply and prevent hunger caused by unexpected shortages of essential grains.
There are three recommended steps to take to redesign Africa’s food system to protect its food source. First, food production practices must be updated, so they do not destroy the land. Second, to create a sustainable and equitable food system, sustainable farming practices such as agroecology should be explored. Finally, sustainable value chains that are fair and support local business owners must also be established.
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