Agricultural practices in Africa are undergoing a revolution, with a focus on agroecology and sustainable farming methods. This movement is driven by factors such as the climate crisis, conflicts, and the dominance of multinational corporations engaged in large-scale production for export. The concept of agroecology promotes small-scale farming, biodiversity conservation, and the use of traditional methods that eliminate the need for chemicals and expensive fertilizers.
The Guardian interviewed five individuals who are passionate advocates for greener and better food systems. Asmelash Dagne from Ethiopia has trained farmers in agroecology and witnessed how degraded fields can be transformed into thriving ecosystems by using diverse crops that support each other’s growth. He emphasizes the importance of balanced environments that do not rely on excessive water usage or harmful chemicals.
Themba Chauke from South Africa observed how supermarkets have replaced traditional farming practices in his community, leading to financial struggles for many families. To address this issue, Chauke established community gardens that provide education and space for people to grow their own quality food using traditional techniques like intercropping.
Ska Moteane from Lesotho noticed a decline in the consumption of staple foods like beans due to an increasing preference for meat and fast food. As a chef, she decided to document her Basotho food culture and promote local ingredients through her cooking. By doing so, she hopes to preserve traditional crops while challenging societal perceptions about certain foods being inferior.
Stephan Katongole from Uganda transformed his family’s abandoned farmland into a diverse space where coffee trees coexist with other plants through agroforestry practices. He believes monocropping should no longer be seen as a solution but instead advocates mimicking natural forests by planting trees.
Edie Mukiibi is the president of Slow Food International who grew up learning traditional farming methods but was later taught at university that large-scale agriculture was the way forward for Africa. Now he promotes more sustainable production and consumption globally while pushing back against international corporations prioritizing profits over feeding people.
Despite challenges faced by proponents of agroecology who argue against claims made by agricultural giants about its scalability, these individuals believe that progress is being made across Africa towards more sustainable food systems.
