Socio-Technical Innovation Bundles for Agri-Food Systems Transformation

Barrett, Christopher B.; Benton, Tim G.; Fanzo, Jessica; Herrero, Mario; Nelson, Rebecca; Bageant, Elizabeth; Buckler, Edward S.; Cooper, Karen; Culotta, Isabella; Fan, Shenggen; Gandhi, Rikin; James, Steven P.; Kahn, Mark L.; Lawson-Lartego, Laté; Liu, Jiali; Marshall, Quinn; Mason-D’Croz, Daniel; Mathys, Alexander; Mathys, Cynthia; Mazariegos-Anastassiou, Veronica; Miller, Alesha; Misra, Kamakhya; Mude, Andrew G.; Shen, Jianbo; Sibanda, Lindiwe Majele; Song, Claire; Steiner, Roy; Thornton, Philip K.; Wood, Stephen A.

doi:10.1007/978-3-030-88802-2_1

Cited by 19 publications

(27 citation statements)

References 20 publications

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“…The solutions are based on greater access to proven technologies that remain under-recognized, inadequately delivered or too difficult to access. Once mobilized, however, key technologies may be bundled into toolkits offering solutions to those seeking to modernize and transform dryland agriculture by combining improved crop varieties, more effective water conservation practices and proven approaches for soil fertility management [9,17]. Cereal improvement in the Sahel focuses upon millet, sorghum, maize, and wheat that are both drought-and heat-tolerant [20].…”

Section: Appropriate Solutionsmentioning

confidence: 99%

“…In some cases, countries receiving sovereign country loans rely upon suboptimal, existing technologies and are reluctant to involve what they perceive as overly expensive international partners. In other cases, it is not the technologies that are flawed, but rather the manner that they are bundled as solutions, because effective interventions seldom require only one new technology but rather balanced sets of accompanying production inputs and innovative practices [9]. In yet other cases, it is not the solutions that are inadequate, but rather their manner of deployment, often in expectation of too rapid adoption [10].…”

Section: Introductionmentioning

confidence: 99%

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Blending Climate Action and Rural Development in Africa’s Sahel

Woomer¹,

Roobroeck²,

Alia³

2023

Sustainable Rural Development Perspective and Global Challenges

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This paper describes the opportunity for combining climate action and improved food and nutritional security as mutual elements of rural development projects, with particular reference to the situation in the African Sahel. This progress is achieved by identifying climate-smart agricultural production technologies and bundling them into solutions for inclusion within larger projects and programs. Seventeen (17) such technologies are offered in this chapter that represent genetic innovations, improved soil and water management, and directed improvement across landscapes. Examples of the efficacy of these technologies are presented based on results from the African Agricultural Transformation Program (TAAT) with specific reference to improved cereal production. An example of the deployment of TAAT technologies for millet and sorghum involving 83,620 households managing 123,863 ha led to nearly 200,000 MT of increased food production worth about $42 million. This effort led to an estimated annual increase of 177,279 MT CO2e in biomass and soil worth $3.9 million, assuming buyers could be found. The relationship between three principal drivers of agricultural transformation, the public, private, and farming sectors, is considered in terms of how these different technologies are mobilized and deployed. The potential for increasing food supply and carbon gains under current agricultural investment levels across the Sahel by International Financial Institutions, about $683 million per year, is described. This chapter then offers recommendations in how improved rural development projects combining climate action and food security in the Sahel may be designed in the future.

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Section: Appropriate Solutionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Blending Climate Action and Rural Development in Africa’s Sahel

Woomer¹,

Roobroeck²,

Alia³

2023

Sustainable Rural Development Perspective and Global Challenges

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“…Production of these alternatives, especially when powered by clean energy, has a much lower GHG footprint than animal-source products. (10) (11) (12) We consider the impacts of these alternatives to animal-source food products together in the context of the overall global food consumption. We do so by calculating the emissions for different food composition scenarios, taking as given median population growth projections and following prescribed or observed caloric or protein intake per person.…”

Section: Mainmentioning

confidence: 99%

Alternatives to animal-source foods are key to reaching climate goals

Hale

Onescu

Bhangale

2023

Preprint

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The global food system is an important contributor to greenhouse gas emissions that are responsible for climate change. Animal agriculture is responsible for a large share of the food- system emissions, both directly and through the production of animal feed.(1) Limiting global warming to the goals set forth by the international community will not be possible without rapid phasing out of animal-source food.(2)(3) Given population growth, is there a path for food system development that can be consistent with global demand for calories and protein without jeopardizing climate goals? Here we show that the rapid adoption of alternatives to animal-source foods, such as plant-based, cultured, or fermentation-derived, is consistent with climate goals, especially when combined with the transition to healthier diets and agricultural yield improvements.(4) Alternatives must achieve parity with animal-source foods, which means matching their price, taste, and other attributes. Delaying the introduction of alternatives at parity, even by a few years, makes a big difference in total greenhouse gas emissions from the food industry. To our knowledge, this is the first study to quantify greenhouse gas emissions across a variety of scenarios involving the transition from animal-source foods to alternatives in a global context and across all food groups. Moreover, we carefully model the transition to alternatives using conventional product adoption modeling. Our results point to the urgent need for large-scale acceleration of innovation in alternatives to animal-source food to achieve parity as soon as possible in order to allow for rapid adoption of such alternatives in time to limit global warming to 1.5 degrees C by 2100 with a 66% probability. For such acceleration, policy interventions analogous to those provided for alternative energy are needed to create innovation-friendly environment

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“…Employment, wages, price/inflation, interest rates, and consumer confidence are the economic factors that influence consumer demand the most, and poverty increases the risk of malnutrition. 66 Poor people are more likely to suffer from various forms of malnutrition; in addition, malnutrition increases healthcare costs, reduces productivity, and slows economic growth, potentially perpetuating a cycle of poverty and disease. 67 Nutrition awareness and experience are extremely low in Ethiopia, and most societies, both urban and rural, have no knowledge of nutrition.…”

Section: Nutrition In Ethiopia -The Impact Of Economic Factorsmentioning

confidence: 99%

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Gelaye¹

2023

NDS

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Africans are leaving a period of increased unpredictability of new and emerging crises, from the pandemic to war and climate catastrophes. Only if we invest in boosting our capacity to respond to various crises will Africans be able to survive and thrive. Ethiopia is pursuing diversification of its food and nutrition security. However, preparation and consumption problems contribute to a health risk linked to malnutrition. Thus, the purpose of this review is to scrutinize preparation methods, evaluate nutrient losses, and outline future agendas. Vegetable preparation is neglected in Ethiopia, and the methods, cooking standards, and nutrient loss are all not identified. Likewise, the health risks and fate of malnutrition in the country are increasing extraordinarily. Ethiopian traditions of vegetable cooking are not supported by technology, food makers are not equipped with training, and the government is not concerned about the problems. Vitamins and minerals are entirely lost from vegetables during the cooking process, leading to the development of health risks such as stunting, wasting, and underweight problems. The government does not monitor, check, and evaluate cooked vegetables. Hence, Ethiopia should set cooking standards, and of all methods scrutinized, 2-5 minutes (leafy), 5-10 minutes (roots and tubers), and 3-8 minutes (stem) are recommended by many scholars as the standard for cooking vegetables.

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Socio-Technical Innovation Bundles for Agri-Food Systems Transformation

Abstract: Technological and institutional innovationsin agri-food systems (AFSs) over the past century have brought dramatic advances in human well-being worldwide.

Cited by 19 publications

References 20 publications

Blending Climate Action and Rural Development in Africa’s Sahel

Blending Climate Action and Rural Development in Africa’s Sahel

Alternatives to animal-source foods are key to reaching climate goals

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

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