[S]mall farmers who sell their food locally still produce around 80 percent of the food in sub-Saharan Africa. But that does not mean that farmers and food activists on the African continent can be complacent. Quite the opposite. Corporate industrialization of African agriculture is resulting in massive land grabs, destruction of biodiversity and ecosystems, displacement of indigenous peoples, and destruction of livelihoods and cultures.
Despite the recurring argument that a “green revolution” is needed to feed Africa’s growing population, says [Yonas Yimer of the Alliance for Food Sovereignty in Africa, “we’re here to say that agroecology already feeds Africa.”. . . .
In … Africa, genetically modified, drought-tolerant seeds, or “new technology” are made available to . . . farmers at the same cost as conventional varieties via philanthropic support and international aid, but many people see programs like these as death traps. Activists .. are resisting “climate smart” solutions introduced by Monsanto and the Gates Foundation.
Yimer explains, “Experience . . . has shown that once the subsidies and credit . . . dries up, farmers can’t purchase the more expensive seeds. . . . and in the meantime their own seed varieties are lost.”
Jennifer Lentfer is a Nebraska farm girl turned international aid worker.
The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis. Read full, original post: 5 Food Systems Lessons the U.S. Can Learn from Africa