Browsing by Author "Omedo, Bockline Bebe"

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    Food system innovation platforms as a pathway towards regenerative inclusive food systems
    (Wageningen University & Research, 2023) Froebrich, Jochen; Groot, Annemarie; Adokorach, Molly; Aranguiz, Adolfo Alvarez; Andeweg, Karin; Omedo, Bockline Bebe; Beekman, Gonne; Bennink, Viola; Berecha, Gezahegn; Alho, Carlos Brazao Vieira; Brummelhuis, Amber; Kajobe, Robert; Langi, Sandra; Malingumu, Richard; Nabulime, Maureen Norah
    Food systems in East Africa are under pressure. Climate change, biodiversity loss, natural resource depletion, and declining soil health are having an impact. Hunger continues to grow. Recent developments, such as the increasing price of inputs like mineral fertilisers, make the need for change even more urgent. Many agree that to reverse these trends requires a fundamental change. We need a transition towards Regenerative Inclusive Food Systems. In another booklet we describe what Regenerative Inclusive Food Systems may look like, why we need them and what lessons we have learned in the REFOOTURE project on the transition towards such food systems.
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    Moving towards regenerative inclusive food systems
    (Wageningen University & Research, 2023) Froebrich, Jochen; Groot, Annemarie; Adokorach, Molly; Aranguiz, Adolfo Alvarez; Andeweg, Karin; Omedo, Bockline Bebe; Beekman, Gonne; Kajobe, Robert; Langi, Sandra; Malingumu, Richard; Nabulime, Maureen Norah
    The food systems in which people in East Africa produce and consume their daily meals are in crisis. Hunger continues to grow. Climate change, biodiversity loss, depletion of natural resources and declining soil health are the factors making the lives of farmers and other actors in these food systems increasingly difficult. This booklet is about Regenerative Inclusive Food Systems. These are based on the idea that for the food system to change for the better, fundamental changes are needed in society – in the agricultural sector and among both consumers and policy makers. There are already many initiatives that aim to improve the current situation by focussing on sustainable outcomes, most of which are based on technology and economics. Regenerative Inclusive Food Systems approach go beyond this, by focussing on how to get to these outcomes, where the capacity to regenerate is key. Regenerative Inclusive Food Systems are about the motivation and capacities of people in the food system, starting from local communities: about their motivation and capacities to reflect on the situation, to create a common vision, and to inspire others to make a change. With this approach, interpersonal relationships will become stronger, as people take care of each other and pursue paths for equal opportunities in transforming their food systems, while leaving no one behind. Moreover, in Regenerative Inclusive Food Systems, people are seen as being embedded in nature and their relationship with nature is therefore fundamentally different. The ecosystem is regenerated, including the rich life in the soil beneath our feet.
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    REFOOTURE: A project to advance regenerative inclusive food systems
    (Wageningen University & Research, 2023) Froebrich, Jochen; Groot, Annemarie; Adokorach, Molly; Aranguiz, Adolfo Alvarez; Andeweg, Karin; Omedo, Bockline Bebe; Beekman, Gonne; Bennink, Viola; Kajobe, Robert; Langi, Sandra; Malingumu, Richard; Nabulime, Maureen Norah
    Despite all the efforts in recent decades, food insecurity, poverty and nature degradation are on the rise in East Africa. The REFOOTURE project believes fundamental change is needed to solve these issues. They can only be solved by transforming food systems into Regenerative Inclusive Food Systems. In Regenerative Inclusive Food Systems, people are seen as part of nature, nurturing nature rather than exploiting it. In these food systems, nature and social relationships are regenerated, supporting food security and resilient livelihoods. The REFOOTURE project, which was launched in 2020 with funding from the IKEA Foundation, aims to foster Regenerative Inclusive Food Systems in three East African countries: Ethiopia, Kenya, and Uganda. The key idea behind REFOOTURE is that innovation is crucial to fostering social, technological, and institutional transformation towards Regenerative Inclusive Food Systems. These innovations should be place-based, rooted in the specific characteristics of a place which is in some way meaningful to the people living there. Local communities, their territory and their surroundings determine the place-based potential for innovations.