26 research outputs found
Preliminary observations on differences of scale morphology at various stages in the life cycle of ‘ Apistonema-Syracosphaera’ Sensu
Observations on the life cycle and microanatomy of Thoracosphaera heimii (Dinophyceae) with special reference to its systematic position
Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products : A Food System Analysis
Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming increasingly vulnerable to the double burden of malnutrition and obesity. This, combined with the increasing pressure to produce sufficient food and provide employment for this growing population together with the threat of climate change-induced declining crop yields, requires urgent sustainable solutions. Can an increase in the cultivation of climate-resilient crops (CRCs) and their utilization to produce attractive, convenient and nutritious bread products contribute to climate change adaptation and healthy and sustainable diets? A food system analysis of the bread food value chain in SSA indicates that replacement of refined, mostly imported, wheat in attractive bread products could (1) improve food and nutrition security, (2) bring about a shift to more nutritionally balanced diets, (3) increase economic inclusiveness and equitable benefits, and (4) improve sustainability and resilience of the food system. The food system analysis also provided systematic insight into the challenges and hurdles that need to be overcome to increase the availability, affordability and uptake of CRCs. Proposed interventions include improving the agronomic yield of CRCs, food product technology, raising consumer awareness and directing policies. Overall, integrated programs involving all stakeholders in the food system are needed
Towards sustainable shifts to healthy diets and food security in Sub-Saharan Africa with climate-resilient crops in bread-type products : a food system analysis
Massive urbanization and increasing disposable incomes favor a rapid transition in diets
and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming increasingly
vulnerable to the double burden of malnutrition and obesity. This, combined with the increasing
pressure to produce sufficient food and provide employment for this growing population together
with the threat of climate change-induced declining crop yields, requires urgent sustainable solutions.
Can an increase in the cultivation of climate-resilient crops (CRCs) and their utilization to produce
attractive, convenient and nutritious bread products contribute to climate change adaptation and
healthy and sustainable diets? A food system analysis of the bread food value chain in SSA indicates
that replacement of refined, mostly imported, wheat in attractive bread products could (1) improve
food and nutrition security, (2) bring about a shift to more nutritionally balanced diets, (3) increase
economic inclusiveness and equitable benefits, and (4) improve sustainability and resilience of the
food system. The food system analysis also provided systematic insight into the challenges and
hurdles that need to be overcome to increase the availability, affordability and uptake of CRCs.
Proposed interventions include improving the agronomic yield of CRCs, food product technology,
raising consumer awareness and directing policies. Overall, integrated programs involving all
stakeholders in the food system are needed.This work is part of the LEAP-Agri project NUTRIFOODS “Innovative approaches to value addition and commercialization of climate-smart crops for enhanced food security and nutrition in Africa and beyond” that received funding from the European Union’s Horizon 2020 research and innovation program, the Dutch Research Council NWO and the National Research Foundation of South Africa. N.M. also received funding from the University of Pretoria.https://www.mdpi.com/journal/foodsdm2022Consumer ScienceFood Scienc