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

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dc.contributor.author Noort, Martijn W.J.
dc.contributor.author Renzetti, Stefano
dc.contributor.author Linderhof, Vincent
dc.contributor.author Du Rand, Gerrie Elizabeth
dc.contributor.author Marx-Pienaar, Nadene Johanna Maria Magdalena
dc.contributor.author De Kock, Henrietta Letitia
dc.contributor.author Magano, Nomzamo N.
dc.contributor.author Taylor, John R.N.
dc.date.accessioned 2022-07-25T07:59:23Z
dc.date.available 2022-07-25T07:59:23Z
dc.date.issued 2022-01-06
dc.description.abstract 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. en_US
dc.description.department Consumer Science en_US
dc.description.department Food Science en_US
dc.description.librarian dm2022 en_US
dc.description.sponsorship 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. en_US
dc.description.uri https://www.mdpi.com/journal/foods en_US
dc.identifier.citation Noort, M.W.J.; Renzetti, S.; Linderhof, V.; du Rand, G.E.; Marx-Pienaar, N.J.M.M.; de Kock, H.L.; Magano, N.; Taylor, J.R.N. 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. Foods 2022, 11, 135. https://doi.org/10.3390/foods11020135. en_US
dc.identifier.issn 2304-8158 (online)
dc.identifier.other 10.3390/foods11020135
dc.identifier.uri https://repository.up.ac.za/handle/2263/86416
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.rights © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. en_US
dc.subject Food system en_US
dc.subject Cereals en_US
dc.subject Pulses en_US
dc.subject Wheat en_US
dc.subject Bread en_US
dc.subject Climate en_US
dc.subject Food and nutrition security en_US
dc.subject Sub-Saharan Africa (SSA) en_US
dc.subject Climate-resilient crops (CRCs) en_US
dc.title 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 en_US
dc.type Article en_US


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