A New Recipe for Sustainability
In the heart of Kenya’s Laikipia region, where the sun scorches the earth and droughts challenge livelihoods, an agricultural revolution is quietly taking root. Here, amidst the arid landscapes, farmers are embracing crops once overlooked—sesame, chickpeas, and even the resilient cactus—not just as sustenance, but as symbols of a sustainable future.
This transformation is part of the Ellen MacArthur Foundation’s Big Food Redesign Challenge, launched in 2023 with a bold question: Can we design food products that help nature thrive? Two years later, the answer resonates through the fields of Kenya and beyond.
Circular Design: A Blueprint for Regeneration
Circular design for food is more than a concept; it’s a practice that reimagines how we produce and consume.
By prioritizing regeneratively grown, low-impact, diverse, and upcycled ingredients, this approach seeks to cycle nutrients between people and the earth, reducing waste and conserving resources.
Given that the food industry accounts for one-third of global greenhouse gas emissions, the stakes couldn’t be higher.
The Challenge’s 57 participants, evaluated using HowGood’s sustainability metrics, showcased remarkable results. Their 141 products outperformed norms by nearly 20% in overall impact, including significant improvements in biodiversity and soil health.
Resilience Through Collaboration
In an era marked by geopolitical conflicts and climate-induced extremes, the food sector’s volatility has become palpable. Farmers grapple with floods and droughts, while businesses face supply chain disruptions. The Challenge illuminated how collaboration between farmers and companies can bolster resilience.
Recognizing that 60% of global calorie intake comes from just four crops, the initiative emphasized diversifying the food system. This diversity benefits all—birds, bees, and brands alike.
Dunia Bora: Turning Cactus into Opportunity
In Kenya, Dunia Bora exemplifies this ethos. The company crafts drinks and biscuits from cactus, a plant often deemed a nuisance by farmers. Founder Vincent Muhoro collaborates closely with cactus suppliers, promoting regenerative practices to combat extreme weather effects. During severe flooding in Laikipia, one farmer remarked, “We are rooting for Vincent as his win is our win. A win for the Earth too.”
Planting Hope: Sesame’s Sustainable Promise
Another beacon is Planting Hope, a brand that leverages sesame—a ‘survivor crop’ requiring minimal water—for its plant milk. By choosing sesame over water-intensive alternatives like almonds or soy, the company reduces environmental impact while catering to eco-conscious consumers.
A Global Movement Towards Circularity
These Kenyan initiatives are part of a broader global shift. Supermarkets like Sainsbury’s and Tesco have eliminated single-use plastic lids from hummus pots, aiming to reduce plastic waste by over 50 million pieces annually. While some consumers express concerns, the move aligns with the UK Plastics Pact’s sustainability goals.
The Road Ahead: Embracing Regenerative Practices
The Big Food Redesign Challenge underscores a pivotal truth: sustainable food systems are achievable through innovation, collaboration, and a commitment to nature. As companies and farmers worldwide adopt circular design principles, they not only safeguard the environment but also ensure food security for future generations.
Sources:
Ellen MacArthur Foundation
