food security

On Thursday July 30, 2020, the Food security and COVID-19 Community of Practice (CoP) on Digital Solutions hosted the webinar ”How do African entrepreneurs in agriculture use digital technology to respond to Covid-19”. This is the first webinar in a series of three focusing on “Digital opportunities in the response to COVID-19 in Asian & Africa agriculture”. »

One of the final findings of this GPC-2 project Follow the Food is that foreign investments in local food systems in Ethiopia, Kenya and Ghana focusing on improving productivity, product quality and income, are not necessarily leading to better food & nutrition conditions, because (cultural preferences, spending priorities) intervene. »

Wageningen University & Research and partners identify major food systems challenges that emerge as COVID-19 measures take hold and affect food security. Country assessments, unique in their syntheses of grounded in-country data and outcomes validated by country expert panels, reveal deep immediate impacts in Bangladesh, Ethiopia, Kenya and Mali. »

This article uses examples from Sudan to examine how and why the resilience ‘regime of practices’ has functioned as a form of neoliberal governmentality, and argues that it has created a fantasy in which conflict in Darfur is invisible. Social and political analysts, however, have criticized resilience approaches for failing to consider power relations. »

This report assesses the state of food security and nutrition in the world, and attempts to foresee impact of COVID-19. The critical link between food security and nutrition outcomes are food consumption and diet quality. New analysis determines that the cost of the diet increases incrementally as diet quality increases. The hidden costs for health and environment translate into actual costs for individuals and society. »

This study examined the dietary diversity and its determinants among in-school adolescent girls in two regions in Southern Ethiopia. Unsurprisingly, food availability at home and food insecurity followed by nutrition knowledge were significantly associated with dietary diversity score. »