As the country observes World Food Day, a call for building resilient local food supply chains has emerged, with a key focus on ending food insecurity.
Reliable food production is another important element that different stakeholders need to work together on to ensure that the agricultural sector is protected and enhanced.
Gauteng mixed farmer Nompumelelo Dhlamini said that for the country to move towards having a sustainable food supply, efforts must be in place to ensure that at the farm level farmers are well equipped and supported to produce food for the nation.
Why rural infrastructure and policy gaps stall production
“Challenges such as high fuel costs and increased production costs make it difficult for farmers to operate efficiently. For those of us supplying fresh produce to retailers and other markets, inadequate infrastructure can result in produce losses.
“There is also a gap between the policies and support programmes designed for farmers and what we experience on the ground. Too often, farmers are expected to contribute to food security and economic development without access to resources and consistent institutional support to achieve these goals,” she explained.
Dhlamini said she believes a bottom-up approach is essential, where farmers are actively consulted when policies are developed and implemented so they can understand the realities of their operations.
“Transition towards sustainable farming requires practical, accessible and long-term support rather than policies and promises alone.
“From access to electricity infrastructure, good maintenance of roads and infrastructure of communication. When one is on a farm, they cannot communicate. How is one expected to produce food when they cannot be reached by markets? Without communication, very little business can be achieved,” she said.
Free State maize farmer Reggie Nkambule said transitioning towards more environmentally friendly and cost-effective farming can be achieved only by improving infrastructure. He noted that farmers are ready to work the land; however, there is no conducive environment to work in.
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Land tenure, crop diversity, and cultural heritage
Ashraf Sirkoth, Urban Greening and Landscape Stewardship service project manager at Greenpop, said the global food system now relies on a very narrow range of crops. He said the disappearance of traditional landraces, indigenous livestock breeds, and wild food species reduces the genetic base that traditional farming depends on.
“Access to land is the most fundamental determinant of whether traditional farming can survive. Without secure tenure, whether formal title, customary rights, or long-term leases, farmers have no incentive to invest in long-term farming and food production.
“Recognise the role of farming not just as a production system, but as a cultural heritage, ecosystem management system, and foundation for food sovereignty. Promote youth engagement in agriculture through access to technology, credit, and making farming aspirational and profitable,” he said.
In essence, Sirkoth added, without land, farming becomes culturally and practically impossible, transforming independent food producers into wage labourers.
The food paradox: Turning on-farm waste into economic value
Meanwhile, Prof. Jako Volschenk, associate professor of strategy and sustainability at Stellenbosch Business School, said that addressing the paradox of hunger and food waste needs to receive the same type of integrated, high-level interventions as the country’s crises around electricity, infrastructure and crime.
“Issues affecting global production and trade are interrelated with climate, energy, emissions, water and food production, and all must be factored into solutions to food security and minimising food waste.
“It is no longer only about our ability to produce enough food, but about how and where agricultural production takes place, producing the right kinds of crops to support nutrition and a sustainable food system that serves all South Africa’s people into the future,” he said.
Volschenk highlighted several practical ways through which farmers, organisations and households can reduce food waste at the key points along the supply chain.
“At farm level, producers should ensure production meets market demands and quality specifications, while also seeking outlets for lower quality produce.
“Produce that doesn’t meet specifications, such as smaller-sized, oddly shaped or wind-damaged fruit and vegetables could create opportunities for small agro-processing businesses, such as soup and juice producers,” he said.
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