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Sustainable Food Systems for Nearly 16 Million People by 2050

Achieve Healthy Diets through Sustainable Food Systems for Nearly 16 Million People by 2050 in Togo

Photo of CREAT CREAT

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Lead Applicant Organization Name

Centre de Recherche d'Etude et d'Appui Technique ( CREAT)

Lead Applicant Organization Type

  • Small NGO (under 50 employees)

If part of a multi-stakeholder entity (i.e. team), provide the names of other organizations and types of stakeholders collaborating with you.

Togo Tona Sarl, small company established in Togo.

Website of Legally Registered Entity

http://www.creat-togo.org

How long have you / your team been working on this Vision?

  • 1-3 years

Lead Applicant: In what city or town are you located?

Lome

Lead Applicant: In what country are you located?

Togo

Your Selected Place: what’s the name of the Place you’re developing a Vision for?

Togo, located at the coast of West Africa, has a total area of approximately of 56, 785 km^2

What country is your selected Place located in?

Togo

Describe your relationship to the place you’ve selected.

CREAT has been working since 2014 on the food system in Togo and on how to make it easier for local consumers to access quality, safe and healthy food products. The general objective is to improve and secure the production, processing, conservation and marketing of agricultural products and to ensure access to urban consumers in Togo and abroad through the production of reliable information on the quality of local products, perceptions, expectations, attitudes and consumption practices and support for promoters in complying with the key principles of labelling. CREAT has a knowledge of the heterogeneous needs in healthy food of the targets of the chosen area, namely small and medium-sized Togolese product processing companies and Togolese consumers. In Togo, the weight of expenditure on food reaches 61.7% in rural areas compared to 54.9% in urban areas. More specifically, in urban areas, 48.5% of households had difficulty meeting their food needs. Households in the Maritime region are the ones who have the most difficulty in meeting the food needs of their members (63.4%). The maritime region (79.4%) and Savannah (71.4%) are the two main regions where households have faced insufficient food.

Describe the People and Place: Provide information that would be helpful for an outsider who has never been there and may have no context about this Place to better understand the area.

Togolese people hold interpersonal relationships, presentation and first impressions in very high regard. Looking sharp when going out each day is important. The climate of Togo is tropical, and strongly influenced by the West African Monsoon. The rainfall seasons of Togo are controlled by the movement of the tropical rain belt, which oscillates between the northern and southern tropics over the course of a year. National staple is maize (sweetcorn), eaten on cob or ground to create a filling savoury porridge. Local specialities are Akume, Fufu, Rice with peanut sauce, Gboma dessi (spicy beef and spinach stew). Maize is a key component of meals in Togo. Maize is by far the most common starch found in meals, but other sources of starch include yams, cassava, plantains and rice. Fufu is a traditional dish made from boiled yams, which are mashed into a dough and served with a variety of sauces and side dishes. Pates, another culinary staple of Togo, are made from maize floor or cassava and are also served with sauces made from vegetables or meats. Togo is also home to delicious fruits. Mango trees are common and pineapple is in season year round. Togo has an estimated 37 ethnic groups. The official language of commerce is french, Ewe, Mina, Kabye are other spoken language. Agriculture is the driving force behind Togo's economic and social development. Primary sector growth was driven by agriculture (5.1%) and fisheries (6.2%). Secondary sector growth was more muted, reflecting lower performance in manufacturing. The majority of the Togolese population depends on subsistence agriculture. Its agricultural products includes coffee, cocoa, cotton, yams, cassava (tapioca), corn, beans, rice, pearl millet, sorghum and livestock such as fish. Food and cash crop production employs the majority of the labor force and contributes about 42% to the gross domestic product (GDP). Coffee and cocoa are traditionally the major cash crops for export. Togo’s economy is dominated by commercial and subsistence farming. Food and cash crop production accounts for 47 % of GDP, providing work for 65 % of the population. 42.8 % of the population is urban (3,458,565 people in 2019).

What is the estimated population (current 2020) in your Place?

8000000

Challenges: Describe the current (2020) and the future (2050) challenges that your food system faces.

According to the report of the Fourth National Census of Agriculture, 51.1% of Togo's agricultural population is female, or 1,909,576 women. The vast majority of non-agricultural heads of households, 81.4%, are male. 71.5% of the rural population live under the responsibility of heads of households aged 25 to 55. Agriculture contributed 40% of Togo's GDP in 2017. THE CURRENT 2020: The Togolese population is expected to increase from 6.8 million inhabitants in 2015 to 7.6 million in 2020, representing an average annual growth rate of around 2.3%. The challenges facing the Togolese food system are: promotion of family farming. Preference for imported products. In Lomé, one Togolese out of two eats locally, the inhabitants prefer imported food products. This reluctance to "eat local" has several reasons: imports at lower prices, a poor image of local products, sometimes faulty packaging, reduced availability on the markets. Togolese farmers are unable to sell their production. The packaging challenge is to work with processors to test and provide new, better quality packaging that is more attractive to consumers. Labelling is improved by adding nutritional information and a barcode for traceability. The supply system must be optimized to avoid stockouts. Producing more with less, while preserving and enhancing the livelihoods of small-scale and family farmers. The productive potential of the working-age population must be improved through efficient policies that create decent jobs and good governance. Policies conducive to the creation of decent jobs must also be put in place, with a focus on technological innovation. An attractive labour market enables young graduates and skilled people to express their full potential and to contribute effectively to production, consumption and economic growth.THE FUTURE 2050: One of the most important challenges related to rapid population growth and which is also relevant today concerns the potentially active population, in which the profound and rapid changes observed today will continue over the coming decades. The Togolese population is expected to increase to 15,680,509 in 2050. Many people are likely for creating demand for a more varied, high-quality diet requiring additional resources to produce. On the production side, competition for land, water and energy will intensify, while the effects of climate change will become increasingly apparent. The need to reduce greenhouse gas emissions and adapt to a changing climate will become imperative. Nearly 50% new job seekers on the labour market. These are young people entering the labour force. Demand for food and other agricultural products is projected to increase by 50 percent in 2050. Demand will undergo structural changes, owing to factors such as population growth, urbanization, and per capita increases in income.

Address the Challenges: Describe how your Vision will address the challenges described in the previous question.

Through citizen action, CREAT and TOGO TONA are promoting healthy diets that are diverse, greener, healthier, fairer and more sustainable. The world is producing more food than ever before, but many people don't have access to healthy and affordable food that is produced in a sustainable way. Advocacy plays a crucial role in building a Sustainable Food Systems. Strategic, targeted, well-designed, and evidence-based advocacy is essential to help donors and decision makers develop or revise Sustainable Food Systems policy and budgets to support health and development for all. Healthy Diets contributes to all 17 of the Sustainable Development Goals (SDGs) and is explicit in Target 2 and 12 : by 2030, end hunger, achieve food security and improved nutrition and promote sustainable agriculture; and ensure sustainable consumption and production patterns. Sustainable Diets is an advocacy programme that uses evidence, including evidence generated by citizens, to help low-income communities to improve their access to sustainable, affordable and nutritious food. So, the good news is that we already produce enough food to feed a larger population. But we need to figure out how to distribute, track and trace it across the supply chain, while keeping it fresh. A Setting up a distribution network exclusively dedicated to fresh and processed local products in Togo. Sustainability feeding 16 billion people means eating better and growing, designing, manufacturing and delivering smarter. Transformation to healthy diets by 2050 will require substantial dietary shifts. The report calculated that “global consumption of fruits, vegetables, nuts and legumes will have to double, and consumption of foods such as red meat and sugar will have to be reduced by more than 50%. A diet rich in plant-based foods and with fewer animal source foods confers both improved health and environmental benefits.” We are going to advocate for an increase in food distribution and security funds and made the case that smaller family sizes can access to food at low price and can increase the standard of their living. Our team will advocate at the state level for more funds, it will also work with local governments to convince them to set aside money for food distribution on the local level.  The advocacy work will to train local staff on advocacy and to develop an advocacy kit to help my team in their work of engaging key influencers on the benefits of healthy diets and food distribution.

High Level Vision: With these challenges addressed, now provide a high level description of how the Place and the lives of its People will be different than they are now.

Consumers are an important part of food systems. They eat the food produced by the system and, in so doing, influence what the system produces. A healthy diet is one which promotes growth and development, and prevents malnutrition. Our food system vision for Togo, and its people is to create an enabling environment by promoting the production, processing, distribution, labelling and marketing, and consumption of a variety of foods that contribute to Sustainable Healthy Diets. Then, analyze existing food systems to identify potential changes needed to encourage the production, processing, packaging, storage, distribution, marketing and retailing, and consumption of a diversity of foods needed for Sustainable Healthy Diets. After that, ensure that affordable and desirable foods for a Sustainable Healthy Diet are available and accessible for the most vulnerable. Address inequities and inequalities, and consider the perspective of people who experience poverty and deprivation. We will promote capacity development strategies for behaviour change, including consumer empowerment, and effective food and nutrition education. Finally, quantify and balance the potential trade-offs to make Sustainable Healthy Diets available, accessible, affordable, safe and appealing for all. Data : We envision to do research on food, agriculture and nutrition to refocus on achievement of healthy diets. Many other indicators for the food system also need to be collected, for example on food quality and safety to help policy makers understand the links between food systems and actual nutritional outcomes. Evaluation : We will assess the effect that specifc interventions and policy actions have on diet quality and to determine how they could be improved.

Full Vision: How do you describe your Vision for a regenerative and nourishing food future for your Place and People for 2050?

To achieve healthy diets through Sustainable Food Systems for nearly 16 Million people by 2050 in Togo, a rethinking of food systems and governance is essential for meeting current and future challenges. Our vision focuses on two critical "objectives" of the food system: consumption (healthy diets) and production (sustainable food production). The transformation to a healthy diet by 2050 will require significant changes in our diets. Consumption of fruits, vegetables, nuts and legumes will have to double and consumption of foods such as red meat and sugar will have to be reduced by more than 50%. ENVIRONMENT: The scientific objectives for the environment propose limits to food production to ensure the functioning and resilience of terrestrial systems. Our vision will contribute for setting scientific targets for greenhouse gas emissions from agriculture, water use objectives to preserve environmental flows, nitrogen and phosphorus application objectives to limit water pollution while reducing yield gaps, land-based objectives to protect biological carbon stocks and biodiversity objectives to halt biodiversity loss. The food system has an impact on the environment throughout the supply chain, from production to processing, through mass distribution sales, and beyond human health and the environment, affecting also society, culture, the economy, and animal health and welfare. The current food system is a sustainable intensification, guided by environmental sciences and systemic innovation. Current cultivated land, a radical improvement in the efficiency of fertilizer and water use, phosphorus recycling, global redistribution of nitrogen and phosphorus, the implementation of climate change reduction options, including changes in crop management and livestock production. DIETS: A diet rich in plants (fruits, vegetables, nuts, whole grains) and containing less food of animal origin confers many benefits both for health and the environment. We face an enormous challenge: to provide a population with increasing a healthy diet based on sustainable production systems. A healthy diet must optimize human health as broadly defined by a state of complete physical, mental and social well-being and not simply as the absence of disease. Healthy diets include the quality and quantity of food, meeting people's daily energy needs (± 2500 kcal per day) with a consumption of about 50% fresh fruit and vegetables, 30% of energy needs from cereals, preferably whole grains, a higher proportion of beans and dried vegetables in the diet and a more moderate consumption of meat ranging from 0-186 g per day. ECONOMY: Sole proprietorships will play an important role in the recent shift of value added and employment from agriculture to services, as the majority of sole proprietorships are commercial. They will contribute to employment in the industrial sector, where they are active in the manufacturing sector (mainly in the transformation of agricultural products or natural resources into products such as charcoal, flour, thatched roofs or bricks) and crafts (custom furniture and ironwork, sewing and garment making, or construction). In the service sector, individual companies will be active in food services (preparation and sale of snacks or dishes), transport, and personal services (hairdressing for men and women). Thanks to local opportunities for processing agricultural products, the manufacturing sector will be a common activity for rural sole proprietorships. Although street vendors and local markets are the most visible signs of the activity of sole proprietorships, many operate from the home of their owners. Individual companies will survive and multiply because they will offer cheap goods and services, for which there is a demand. TECHNOLOGY: Through the creation of rural technology centres providing support to master craftsmen, supporting traditional training through apprenticeship, promoting and disseminating technologies, producing and repairing technological equipment for individual companies and rural micro-enterprises. It is essential to significantly reduce food losses in production and food waste in consumption dial remains in a safe working space. Technological solutions applied throughout the food supply chain combined with the implementation of public policies are needed to achieve an overall 50% reduction in food losses and waste, in line with the objectives of sustainable development (SDO). Improved post-harvest infrastructure, transport, processing and packaging of food products, increased collaboration throughout the supply chain, as well as to train and equip producers and educate consumers. POLICY: Our vision advocates that, if governments intensified and maintained their efforts to increase factor productivity, they could achieve lower prices for consumers, higher incomes for farmers and meaningful employment opportunities in agriculture for young people. Rural productive alliances can bring together producer organizations and commercial buyers to increase income and employment through participation in modern supply chains. These alliances will demonstrate their ability to raise agricultural incomes and increase rural employment, particularly for agricultural workers and women working in the agricultural sector. In parallel with changes in food, agricultural policies must be reoriented towards production practices that improve biodiversity rather than simply aiming to increase the volume of a small number of crops, many of which are currently used for animal feed. Policies aimed at the economic and business environment have an essential role to play, and develop the skills and those in favor of the business environment in the sectors of agriculture, individual enterprises and modern wage earners. For each of these pathways to become a more productive source of employment, policy makers will need to use a range of approaches to improve young people's acquisition of land, capital and skills. Collaboration with the Roundtables on Sustainable Commodities can also help to improve the way crop production systems meet voluntary environmental and social criteria, including the Roundtable for Responsible Soybeans, the Roundtable for Sustainable Palm Oil, the Better Sugarcane Initiative and a range of forest certification processes.

How did you hear about the Food System Vision Prize?

  • Website

12 comments

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Photo of Etyang Tiberious
Team

Hello Food System Vision Prize participant,
Salvation Farming Solutions team would like to invite you for a session on multi-stakeholder interactions for sustainable farming practices and community educational programming for Friday, January 31, 2020 at 4:00pm EAT.
The conversation will be moderated by Professor Leonard Sonnenschein, Founder SFS and Tiberious Etyang, SFS Managing Director for Africa.
The details of the meeting below:
Topic: Multi-stakeholders Conversation
Time: Jan 31, 2020 04:00 PM Nairobi
Join Zoom Meeting
https://zoom.us/j/204673996
Meeting ID: 204 673 996
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Photo of CREAT CREAT
Team

Thanks for the invitation.

Photo of Etyang Tiberious
Team

CREAT CREAT  Thanks. Our team is open to further the conversation.Can we schedule a follow up conversation with you to explore partnering? reach out via email:bryneousten@gmail.com or skype:dyehardman.
My colleague Leonard Sonnenschein and Kenneth Masuki  will be joining the conversation.
Leonard Sonnenschein 

Photo of Baracus Archimed
Team

Thanks. archimedbaracus@gmail.com

Photo of Etyang Tiberious
Team

Hi,
Thanks for the note. Kindly advice the appropriate time to talk in the week of February 17, 2020. Share your skype Id for ease of scheduling the conversation.

Regards,
Tiberious

Photo of CREAT CREAT
Team

Skpe ID:
brice.badjo

Photo of Baracus Archimed
Team

Mys skype ID:
live:clendo2007

Thanks

Photo of Etyang Tiberious
Team

This is well noted. Let us talk and explore possibilities on the next steps in working together in Togo.

Regards,
Tiberious

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