Sustainable food matters

Sustainability in agrofood systems can be defined a variety of ways. To summarise a few common notions: a sustainable food system should minimise the use of non-renewable inputs; should not take more from the environment than is put back in; should act fairly with regard for all other human beings both now and in the future; should care for the Earth and our environments, including other living beings; and should create healthy, nourishing foods to be consumed mindfully.  Furthermore, sustainable agriculture works with local farmers’ knowledge, improving self-reliance and building on human and social capital.  This weekly column explores these ideas and reports on examples of sustainability projects from around Zimbabwe that are working towards these goals.

 

Dr Pamela Ngwenya is a postdoctoral researcher at DITSL, School of Organic Agricultural Sciences, University of Kassel. This research was undertaken as part of a fellowship at the School of Built Environment and Development Studies, University of KwaZulu-Natal.

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