Periodic Reporting for period 2 - HealthyFoodAfrica (Improving nutrition in Africa by strengthening the diversity, sustainability, resilience and connectivity of food systems)
Reporting period: 2021-12-01 to 2023-05-31
The overall objective of the HealthyFoodAfrica project is improving nutrition in Africa by strengthening the diversity, sustainability, resilience and connectivity of food systems. This responds to a key global challenge. Currently food systems are neither functional nor sustainable. They are depleting natural resources, while not providing people with sufficient, nutritious foods. African food systems have a number of specific challenges, due to factors such as poverty and a high reliance on local agriculture, both influenced by issues such as climate change and rapid population growth.
We recognize that in order to overcome these diverse challenges, it is essential to target and link actors along the whole value web from production to consumption. We need to simultaneously raise consumer awareness about healthy nutrition, whilst enhancing the capacity of producers and food chain actors to deliver diverse, nutritious, high quality, affordable foodstuffs. This is the major systemic challenge that the HealthyFoodAfrica project is aiming to target.
The overall goal of HealthyFoodAfrica is, therefore, to make food systems in 10 African cities in six countries across three African regions more sustainable, equitable and resilient by reconnecting food production and food consumption in effective ways. Through innovation and piloting technologies, practices and governance arrangements, the objective of the project is to contribute towards more sustainable, resilient and healthy food systems for all, significant reduction of malnutrition, empowerment of producers, strengthened market opportunities and SME growth, reduced wastage.
We recognize that in order to overcome these diverse challenges, it is essential to target and link actors along the whole value web from production to consumption. We need to simultaneously raise consumer awareness about healthy nutrition, whilst enhancing the capacity of producers and food chain actors to deliver diverse, nutritious, high quality, affordable foodstuffs. This is the major systemic challenge that the HealthyFoodAfrica project is aiming to target.
The overall goal of HealthyFoodAfrica is, therefore, to make food systems in 10 African cities in six countries across three African regions more sustainable, equitable and resilient by reconnecting food production and food consumption in effective ways. Through innovation and piloting technologies, practices and governance arrangements, the objective of the project is to contribute towards more sustainable, resilient and healthy food systems for all, significant reduction of malnutrition, empowerment of producers, strengthened market opportunities and SME growth, reduced wastage.
The project was launched in June 2020. The limitations brought on by Covid 19 during the first two years of implementation, caused delays especially in data collection. This had implications for our work, but subsequently the project has been able to catch up with all key actions. The restrictions also forced all partners to learn new skills and ways of collaboration and communication, which will be important in the future.
During the first phase of work key project outcomes included a Roadmap, which outlines the project structure, approach, steps and action plan in a practical manner. It specifically supports partners and builds capacity in implementing multi-stakeholder activities. Also other support action, such a communication and dissemination strategies, were devised both at project level and for each of the so called Food System Labs (FSLs). The ten local FSLs, built on existing partnerships with local organizations, are the heart of the project. Building on the initial desk studies by the scientific partners, and the baseline data, innovative pilto actions were co-created in all FSLs .
These include activites relating to the whole food system, starting from innovative production methods, all the way to consumer behavior. Among the production systems piloted are vertical farming practices in poor urban settlements (Nairobi and Kisumu), setting up school gardens (Cotonou), supported by a group of youth ambassadors (Tamale), improved fishponds (Accra), intercropping maize with legumes and improving fertility by rhizobia inoculation (Rwamwanya, Bahir Dar).
Moving from production to markets, the project has focused on improving equity through better governance of the value chain. This has included supporting both farmers and market vendors to organize themselves in new ways (Rwamwanya, Fort Portal, Lusaka). A range of new and healthy food products have been developed (WP6), including plant-based protein pasta, and new fish products with better shelf life. Both students and small-scale processors skills to develop and produce such products has been supported through a summer school, the training material from which is available for further use. Nutrition is a cross-cutting topic of the project. Localized nutrition profiles for the different FSLs have been developed, and based on this targeted trainings and materials.
Communication has been important to link the work of the individual FSLs and support cross-learning. The project web page is one channel for this, including a blog series, called "FSL Live", providing informative and entertaining updates on local activities. During the second reporting period also live visits and consortium meetings have been organized, which has highly improved project integration. A better understanding of joint goals and routes to impact have thus been created. In addition, each FSL has developed an individual Theory of Change (ToC), to identify the concrete steps towards transformation.
Among key cross-cutting efforts of the project, one is the focus on gender. We have devised a gender proofing strategy, developed gender trainings and material, as well as held gender roundtables to support the integration of the gender strategy into practical work. Gender workshops with external stakeholders have also been organized in several countries, and a first Gender Policy brief has been developed.
Finally, the key work of compiling the results and learning across food system actors and sectors, into Pathways towards sustainable food systems, has been launched through a set of foresight workshops. The work will continue, to cover all FSLs and provide a holistic overview and targeted recommendations.
During the first phase of work key project outcomes included a Roadmap, which outlines the project structure, approach, steps and action plan in a practical manner. It specifically supports partners and builds capacity in implementing multi-stakeholder activities. Also other support action, such a communication and dissemination strategies, were devised both at project level and for each of the so called Food System Labs (FSLs). The ten local FSLs, built on existing partnerships with local organizations, are the heart of the project. Building on the initial desk studies by the scientific partners, and the baseline data, innovative pilto actions were co-created in all FSLs .
These include activites relating to the whole food system, starting from innovative production methods, all the way to consumer behavior. Among the production systems piloted are vertical farming practices in poor urban settlements (Nairobi and Kisumu), setting up school gardens (Cotonou), supported by a group of youth ambassadors (Tamale), improved fishponds (Accra), intercropping maize with legumes and improving fertility by rhizobia inoculation (Rwamwanya, Bahir Dar).
Moving from production to markets, the project has focused on improving equity through better governance of the value chain. This has included supporting both farmers and market vendors to organize themselves in new ways (Rwamwanya, Fort Portal, Lusaka). A range of new and healthy food products have been developed (WP6), including plant-based protein pasta, and new fish products with better shelf life. Both students and small-scale processors skills to develop and produce such products has been supported through a summer school, the training material from which is available for further use. Nutrition is a cross-cutting topic of the project. Localized nutrition profiles for the different FSLs have been developed, and based on this targeted trainings and materials.
Communication has been important to link the work of the individual FSLs and support cross-learning. The project web page is one channel for this, including a blog series, called "FSL Live", providing informative and entertaining updates on local activities. During the second reporting period also live visits and consortium meetings have been organized, which has highly improved project integration. A better understanding of joint goals and routes to impact have thus been created. In addition, each FSL has developed an individual Theory of Change (ToC), to identify the concrete steps towards transformation.
Among key cross-cutting efforts of the project, one is the focus on gender. We have devised a gender proofing strategy, developed gender trainings and material, as well as held gender roundtables to support the integration of the gender strategy into practical work. Gender workshops with external stakeholders have also been organized in several countries, and a first Gender Policy brief has been developed.
Finally, the key work of compiling the results and learning across food system actors and sectors, into Pathways towards sustainable food systems, has been launched through a set of foresight workshops. The work will continue, to cover all FSLs and provide a holistic overview and targeted recommendations.
A key contribution of the project is the learning and practical experiences that the action-oriented, multi-stakeholder approach will provide. This includes empirical evidence about joint action in innovation, co-design and experimentation, between scientific partners and action partners piloting new approaches in real-life contexts. Although the living lab approach has been widely adopted in European projects in the past years, in the context of Africa the HealthyFoodAfrica project will provide important new insights. The ten individual labs will be working on different key aspects of the food system. In the coming year we will connect the dots, 'synthesize the learning' to get a holistic pictures of the key factors affecting the food system. Attention will be paid to identifying key success factors, characterization of favourable governance arrangements and enabling conditions. A series of policy dialogues and a set of Policy and Practice Briefs will present findings in attractive formats to relevant decision-makers at local/municipal, regional, national and international levels.
Among the expected outcomes are new connections between producers and consumers, strengthened rural-urban linkages and vulnerable groups with better access to healthy food. Best practices will be formulated into strategies and tools for improving the supply of sustainable, nutritious food products and the dietary habits of both rural and urban dwellers. Technological solutions will also play an important role in achieving impact. A number of technologies, will be co-developed for the local context and piloted. These will include post-harvest technologies to improve food preservation, safety and shelf-life, to minimize food waste and promote health. A key expected results is an empowered population in the project areas, who understand the importance of healthy food and are able to demand it, in turn pushing suppliers to provide them access to such products.
Among the expected outcomes are new connections between producers and consumers, strengthened rural-urban linkages and vulnerable groups with better access to healthy food. Best practices will be formulated into strategies and tools for improving the supply of sustainable, nutritious food products and the dietary habits of both rural and urban dwellers. Technological solutions will also play an important role in achieving impact. A number of technologies, will be co-developed for the local context and piloted. These will include post-harvest technologies to improve food preservation, safety and shelf-life, to minimize food waste and promote health. A key expected results is an empowered population in the project areas, who understand the importance of healthy food and are able to demand it, in turn pushing suppliers to provide them access to such products.