Advocates for sustainable food systems in Africa have launched a program with the aim of empowering consumers to demand the most appropriate food policies by 2026. The initiative, known as the “Transforming the African Food System to Sustainability (TAFS)” project, specifically seeks to promote healthy and culturally appropriate food to engage various communities in prioritizing indigenous food varieties and production techniques.
Led by the umbrella organization Alliance for Food Sovereignty in Africa (AFSA), the project, operating under the theme “My Food is African,” is poised to foster food sustainability on the continent and shield Africa from foreign dominance in the global food system.
Charles Mulozi Olweny, the Advocacy and Campaigns Coordinator, highlighted that Africa’s reliance on food imports stems from the abandonment of indigenous production by populations and the lack of proactive government policies.
AFSA General Coordinator, Million Belay, noted the lack of consistency in national food policies across the 27 African countries studied under the program. He welcomed the elevation of food systems to the top of the agenda for the upcoming CAADP (2025 Comprehensive Africa Agricultural Development Programme), previously focused on value chains and productivity increase.
CAADP, a component of the African Union’s Agenda 2063, aims to help African countries eradicate hunger and alleviate poverty by driving economic growth through agriculture-led development.
Over the past three years, AFSA has undertaken initiatives to empower African citizens in shaping a coherent, flexible, and purposeful African Food Policy. Their study, conducted between 2020 and 2022, focused on national policy analyses and dialogues, forming the basis for “an inclusive sustainable food systems approach,” according to AFSA.
Josephine Akia, Country Manager of Pellum Uganda, a member of the alliance, emphasized the project’s goal of fostering appreciation for indigenous and traditionally prepared foods among Ugandans, especially the elites, urban dwellers, and youth, in contrast to processed fast foods.
SIDA agreed to finance another three-year project titled “Transforming the African Food System to Sustainability (TAFS) – My Food is African,” focusing on addressing challenges in the African food system and promoting agroecology, policy advocacy, and stakeholder engagement.
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