INTRODUCTION
As a farmer in academia, where theory often intersects with practice I've taught and pondered about the challenges and opportunities in agriculture. Recently, I read a thought-provoking book, "The Future of Food: how to feed the planet without destroying it" that resonated with my experiences and concerns. In this blogpost, I'll share my reflections on the convergence of food security, sustainability, and innovation. Although the book is small with barely 183 pages and written in fewer than 5 chapters, the review post will not follow the order of the book chapterisation. This means the review will differ from the books original organisation, allowing for the presentation of thoughts and insights in a more personalised and flexible manner.
RICE
Firstly, we will begin with one of the most shocking revelation from the book; the decline in rice yields globally, especially in major producing countries like China and Thailand. This is alarming. As a rice farmer, I understand the complexities of crop management, soil health, and climate variability. However, I'm heartened to learn about the existence of over 130,000 rice varieties, conserved across three locations, which hold the genetic keys to unlocking disease resistance, drought tolerance, and pest resilience. Yet again, I’m disheartened by the fact that none of the 3 rice seed banks spread across other regions/continents of the world in case of eventualities is in Africa or even close to its soil despite being an important region, with all the favourable environmental conditions for its growth. The absence of such a mega rice seed bank in African is a missed opportunity and a big blow for the sustainability of rice production across the continent. Even thou one must not underscore the value and importance of some seed banks already in existence. The likes of AfricaRice Seed Bank (Cote d'ivoire) with about 20,000 rice accessions from Africa and beyond. Others include International Institute of Tropical Agriculture (IITA) Seed Bank (Nigeria), Ethiopian Institute of Biodiversity (EIB) Seed Bank (Ethiopia) and South African National Biodiversity Institute (SANBI) Seed Bank (South Africa). With the right support and funding, a mega seed bank will not only ensure better preservation and access to crop genetic resources for African farmers and researchers but also foster regional collaboration, knowledge sharing and as well support climate resilience in a food secure Africa.
MAIZE
The journey of maize, from a wild grass to the diverse varieties we see today, is a testament to human ingenuity and crossbreeding. Similarly, with rice, we can tap into nature's genetic diversity to develop desirable traits. The latest advancements in genetic editing have reduced the development time for new varieties from decades to just a few years. What used to last scientist about a decade has been cut by less than half the time now. That is indeed a giant step in that direction. But, as we embrace innovation, we must acknowledge the controversies surrounding GMO's and the rise of genetically edited successors. As consumers become more conscious of their decisions, transparency, sustainability, and equity in our food systems is highly prioritised. Consumers are increasingly aware of the environmental impact of their purchases, leading to a growing demand for sustainable and eco-friendly products. This shift in consumer behaviour will and is already driving businesses to adopt more environmentally responsible practices. These are only but a few amongst the topics of discourse in some of my undergraduate and postgraduate classes. Our Industries in Africa must learn from the global best practices and adapt environmentally friendly measures to maintain their competitive edge. This presents a fantastic opportunity for environmental management students to make a meaningful impact. This also means that the university curricula must leverage on this trend and develop the students expertise in sustainable business practices that will ultimately offer consulting services to African companies and beyond, create innovative solutions for environmental challenges and as well drive positive changes and contribute to a greener tomorrow.
Lets dive back into the issue of maize yields. The disparity in corn yields between the US and Nigeria, Africa's second-largest grower, is striking. While American farmers achieve yields of over 38 tons per hectare, Nigerian farmers struggle to reach 1.6 tons per hectare. The disparity in yields is even more pronounced taking a leaf from personal experience. In Kano State, Nigeria corn grown under irrigation scheme yielded as low as 0.45 tons per hectare in 2024. In a state that accommodates maize amongst its major staple food, this highlights a vast potential for improvement in maize productivity. Moreover, this low yields may not be far fetched from limited access to quality seeds/inputs, inadequate soil management and fertilisation, insufficient irrigation and water management, pests and diseases, inferior and adulterated pesticides/herbicides, limited adoption to best farming practices and ultimately lack of mechanisation and technology. These if adequately tackled, can help bridge the yield gap and improve maize productivity, thereby ensuring food security and sustainable agriculture.
VERTICAL FARMING AND URBAN AGRICULTURE
The book also beautifully captures and sheds light on the revolutionary potential of vertical farming and urban agriculture in transforming the way food is produced and consumed. By leveraging cutting-edge technology and innovative design, these methods can increase crop yields while minimising land use, water consumption and overall environmental impact. Some inspiring examples of urban farms and vertical farming operations were showcased. For example Matt Reynold, author of the book highlights an innovative example of vertical farming in London, where a company called "Growing Underground" established a network of subterranean farms 33 metres beneath the busy city's streets of Clapham. The farm is housed in 6,000 metres of underground tunnels originally built to shelter Londoners from falling bombs during the II World War. Interestingly, all this is done just a stone's throw away from the target market. Hydroponics and LED lightning is utilised by these farms to grow a wide variety of leafy greens, herbs and microgreens. By situating the farms in close proximity to the markets, fresh produce can be supplied to top chefs and restaurants within the shortest time after harvest, reducing transport related issues such as costs, emissions and post harvest loss of farm produce. This innovative approach should serve as a wake-up call for states in Northern Nigeria, which have long dominated the supply of fresh greens and vegetables to the Southern regions. The days of relying solely on vast, rich soils are numbered, as hydroponics and aeroponics revolutionise farming. With these soilless cultivation methods, any region can become a hub for fresh farm produce, irrespective of soil quality or climate. As Lagos continues on its trajectory of growth and innovation, it’s exciting to consider the boundless possibilities that lie ahead. If other forward thinking states like Lagos adopt these cutting edge agricultural technologies, they may unlock unprecedented levels of food security, economic growth and self-sufficiency. This could propel them towards a future where they become virtually autonomous, even possibly paving the way for a new nation-state. With the promising high yields from modern farming systems, they may no longer rely on the rest of Nigeria for their sustenance or economic support (which they are almost autonomous from). In fact they might even become a beacon for others to follow, setting a new standard for sustainable development and prosperity in the region.
MEAT
Well someone would like to argue about meat and how Lagosians cannot do without their all time best source of protein. A great point too! The author was able to talk about the future of meat and interestingly there are already researches underway coming up with lab-grown meat, and cellular agriculture being explored as innovative alternatives to traditional livestock farming with its high environmental burden on the planets meagre resources. Technology has helped create plant-based meat alternatives like plant-based burgers that mimic the taste and texture of meat and are gradually gaining popularity amongst scientists and investors the world over. Remarkably, these plant-based alternatives are lower in saturated fat, cholesterol and calories compared to traditional meat. Moreover, these lab-grown meats are produced via cellular agriculture through cell cultures that reduce land use and emissions.
FOOD WASTE AND FOOD LOSS
This section brought along some very troubling and alarming realities of food and its unsustainable uses. Strikingly, one-third of all food produced globally is lost or wasted according to the United Nations Food and Agriculture Organisation (FAO). This translates to about 1.3billion tonnes of food per year, with severe environmental, economic and social consequences. The FAO also estimates that if just one-quarter of the food currently lost or wasted globally could be saved, it would be enough to feed 870million hungry people. Appallingly, the book mentions that the amount of food wasted in the United States of America and Europe alone could feed the entire population of Africa. In order to understand these critical issues of food waste and food loss, there arises the need to put their meaning into perspective. Food Loss is the decrease in edible food mass throughout the part of the supply chain that specifically leads to edible products going to human consumption. Food Loss occurs during production, post-harvest handling, storage, transportation and processing. On the other hand, Food Waste is the discarded edible food product at the retail and consumer levels. To mitigate this, we in Africa need to adopt different measures from those used in the US and Europe. While they need to cut down and avoid overbuying we in the global south need to find simple and indigenous solution to our food loss and food waste problems. By doing so, we can ensure a more sustainable food future, reducing the environmental impact of food production while providing nutritious food for all.
CONCLUSION
In conclusion, the future of food is at a critical juncture. The world's food system is facing unprecedented challenges, from climate change and biodiversity loss to hunger and malnutrition. However, this crisis also presents an opportunity for transformation as discussed earlier in this blogpost. We can feed the planet without destroying it by adopting sustainable agricultural practices, reducing food waste and loss, promoting equitable and inclusive food systems. By doing so, we can ensure a food-secure future for generations to come.
Sharfaddeen K. ilah
Friday 13th September 2024
10 Rabi Al-Awwal 1446
Kano State, NG
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