Food systems
Follow the Food: Origin, Sustainability, and Fairness
The global food system is struggling to provide enough and healthy food within planetary boundaries, while also struggling with issues of equity, fairness, food waste and lack of fair pricing for local producers. This Incubator Project, funded by Pathways to Sustainability, will use a ‘Follow the Food’ approach to trace the workings of the global food systems: agricultural production, processing, trading, and consumption of foods. One of the recent tools to mitigate the impact of the global food system is Geographical Indications (GIs), an institutional (legal and political) tool promoted as preserving quality, heritage and fostering sustainability. GIs will be used as a lens to address the sustainability and equity challenges of global food systems, while keeping in mind that they may also be a case of sustainability-washing.
Contact: Martijn Huysmans
From Lab to Mouth: Enhancing the capacities of households to adopt innovations from living labs in the food sector across Africa
Transformations towards sustainable food systems are necessary and will become more pressing in light of climate change, especially in parts of Africa like Ghana, Benin, Uganda, Kenya, Ethiopia and Zambia. In response, entrepreneurs, businesses and policymakers are developing food system innovations through the use of so-called Living Labs. But how prepared are intended users (especially households) to adopt these food system innovations? That is the key challenge this Incubator Project, funded by Pathways to Sustainability, seeks to address. The aim is to build on the work of Healthy Food Africa, a consortium comprised of 10 food system labs in 10 cities and 6 countries in Eastern, Western, and Southern Africa. There the focus was more on what the innovations should be, and this Incubator Project aims to explore how to adopt them.
Contact: Harrison Awuh