Reducing food losses, evening food supply and creating market opportunities for Africa’s food systems
Africa imports annually food worth 40 billion USD annually but also exports food worth about 35 billion USD according to Brookings Institute. These imports fill the vast calorie needs created by the low productivity, and post-harvest loses that can be up to 37%, with cereals accounting for up to 21% according to FAO. As Africa’s population grows and gets richer, the demand for food, especially high-value crops and livestock products, will continue to grow. The African development Bank estimates that Africa’s processed, food and beverage markets currently worth US$ 313 billion will reach US$ 1 trillion by 2030. This will create jobs and unlock opportunity for reducing hunger, and integrating African farmers and entrepreneurs into Africa’s growing urban and modern markets. African Universities must be part of the ongoing revolution that will create new opportunity for Africa to prosper, while improving food and nutrition security. Extended abstracts in this sub-thematic area should cover:
(1). Food processing for Africa’s growing and urbanizing populations
(2). The nutrition challenge (Under nutrition, over nutrition, food safety and health) Policies:
(3). Taking stock of progress made against key food systems continental supportive policies (Trade, UN Food System summit of 2021 etc.)
(4). Shrinking supply chain gaps using digital and financial solutions (Fintec etc.)
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