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Chapter 1 – Overview: Building Sustainable and Resilient African Food Systems

Key Messages

1
Food systems are a fundamental part of our lives – we all depend on them for our sustenance. Many in Africa depend on food systems for employment and incomes. The functioning of food systems also influences the health of people and our environment, our identities, and cultures. Making food systems more sustainable means minimizing the disruptions they impose on environment, health, and cultures, including those of future generations.
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Africa’s food systems are fragile and need to become more resilient. The status quo is not sustainable. While adapting African food systems to become more resilient and sustainable requires substantial investments from both African governments and the private sector, the costs of maintaining the status quo and an unsustainable food system will be much greater.
3
Raising yields and productivity on existing farmland is among the most important ways to make African food systems more resilient and sustainable. Raising productivity on existing farmland will reduce pressures for continued expansion of cropland and preserve valued forest and grassland ecosystems and the biodiversity that they provide.
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Raising systems productivity will also require utilizing “circular economy” practices such as converting organic wastes into productive inputs in farm production, water recycling, etc. Achieving these objectives will require greater attention to technical innovation and greater support to the agricultural institutions that generate it namely agricultural research, development, and extension (R&D&E) systems.
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Productivity also has to improve in downstream value addition activities. The key here is for governments to provide the investments and policies that stimulate private investment, innovation, and competition in food systems.
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Africa has the knowledge to build sustainable and resilient food systems, but the task is complex and will require new thinking as well as new capacities.