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*VI Agroforestry in Masaka, Uganda. September 2013. NatureDan, CC BY-SA 3.0, via Wikimedia Commons.*

Scientists argue for greater inclusion of trees and forests in the race to transform global food systems.

By Monica Evans, Forests News (CC BY-NC-SA 4.0)

Despite all of the technological and informational advancements of recent decades, we’ve so far failed to feed our global population sufficiently, safely, nutritiously and sustainably.

Over 2 billion people experience food insecurity; almost 700 million are undernourished; and 39% of all adults are classified as overweight or obese.

A significant factor in these health challenges is that there’s a serious lack of food diversity: just 15 crops provide 90% of humanity’s energy intake and not enough nutrient-rich foods are being produced to go around. For instance, just 40 countries, representing 26% of the global population, have a sufficient supply of fruits and vegetables to meet recommended daily consumption.

Meanwhile, our global food system generates more than a third of global anthropogenic greenhouse-gas emissions; takes around 70% of all freshwater withdrawals; and is to blame for about a quarter of ocean acidification, alongside serious soil depletion and the destruction of natural habitats and biodiversity.

“It is increasingly evident that nothing short of a radical transformation of food systems will end global hunger and malnutrition while reversing to acceptable limits the environmental damage our food systems have already caused,” state the authors of a new Viewpoint in the July 2022 edition of leading journal, Lancet Planet Health.^“A new global food system must produce greater quantities of a more diverse range of nutrient-dense foods rather than only providing more calories. It must also produce these diverse foodstuffs sustainably, reversing current trajectories of land degradation so that production acts as a net carbon sink and reservoir of biodiversity.”

So, how can we help to bring that shift into being?

As the authors highlight, trees and forests have a critical role to play.

To date, this has been largely overlooked in food-system transformation conversations “because of the absence of a comprehensive and system-wide approach to food systems, problems related to measuring and recording multiple contributions from trees and forests, and a focus on forests as sources of timber rather than food… A perspective we consider to be in danger of being mistakenly replicated in current discourses in the international development community that see trees and forests primarily as global carbon stores,” write the authors.

So, how can we help to bring that shift into being? As the Viewpoint highlights, trees and forests represent a critical, but as-yet-underacknowledged, part of the solution.

“We’ve been surprised and disappointed that despite all that we have learned and what seem to us to be the obvious important roles of forests and trees, that they still seem to be largely ignored,” said Amy Ickowitz, the study’s lead author and a senior scientist with the Center for International Forestry Research and World Agroforestry (CIFOR-ICRAF).

“Conserving forests and promoting trees for food security and nutrition are some of the obvious ways to achieve ‘win-wins’, which are quite rare in addressing the tremendous challenges of global malnutrition, dwindling biodiversity, and climate change,” she said. “Of course, there are obstacles — institutional, economic, and logistical — but these can all be addressed, once there is agreement that food systems should be nudged in this direction. In our Viewpoint we offer some suggestions of how to do this”

Silent service-providers

The authors draw attention to the multiple ways that trees and forests already contribute towards healthy diets and sustainable food systems. Tree cover, for instance, has been linked to greater dietary diversity and higher consumption of nutrient-rich foods, such as fruits and vegetables. All nuts, and over half of all human-consumed fruits, grow on trees. Forests provide particularly important sources of wild foods — including fruits, vegetables and meat — for the 1.6 billion people around the globe who live within 5 kilometres of them. Trees and forests also provide fodder for animals, supporting the production of meat and milk.

Trees and forests also provide wood fuels, which are a critical source of energy for cooking for around 2.4 billion people, thus, enabling the consumption of nutrient-rich foods such as meats and legumes. They also provide incomes that can support food security and nutrition, such as through cultivating and selling tree crops like coffee and cocoa; employment in logging or ecotourism; and collecting and selling non-timber forest products. Agriculture benefits from the ecosystem services provided by trees and forests, such as pest and disease regulation, pollinator habitat, micro-climate control, water and nutrient cycling, carbon sequestration, protection against soil erosion, and nitrogen fixation.

What’s more, trees and forests contribute to the stability and resilience of food systems, for example, through their tendency to survive extreme weather events better than annual crops; their role in supporting ‘lean-season’ diets through the provision of wild foods; their ability to fill seasonal gaps in food production; and the ‘safety net’ they provide in terms of offering wood and non-wood products that can be sold for income.

“Whether directly consumed as food or sold for food purchases, forest and tree products are, in many cases, the only resources accessible to women and other marginalized groups when hardship strikes and are therefore key resources to reduce their vulnerabilities,” state the authors.

Areas for intervention

To maximize the multiple benefits of including trees and forests more broadly and explicitly in food-system transformation, the authors list four key areas for intervention. First, they recommend building on current knowledge by increasing the scale of existing tree-based agricultural system solutions. Many of these solutions are not yet being adopted at sufficient scales to make decisive impact but could do so with appropriate support. This will in many cases require secure tree and land tenure, “which is not yet the case for many tree growers,” they write.

“To be effective, measures to increase land-tenure security should be connected with incentives for sustainable practices, including for tree maintenance on farms.”

Drivers for the adoption of agroforestry measures were also found to be highly context-specific, highlighting the importance of working with, and building on, existing local knowledge in any kind of agroforestry intervention.

Second, the authors recommend reorienting agricultural investments from staple crops to more diverse, nutrient-dense foods.

Over the past half-century, staple crops — such as wheat, maize and rice — have received billions of dollars in investment, which has enhanced their productivity and decreased their purchase prices in comparison to those of more nutritionally-important foods such as fruits, nuts and vegetables. In order to increase consumption of these, it will be critical to improve their productivity and lower their costs, alongside using education and social marketing to raise awareness of the health and environmental benefits of better food choices.

Third, there is a need to repurpose producer and consumer incentives towards nutrient-dense foods and more sustainable production practices. This will require policy shifts at both national and international levels. Currently, incentives such as direct price support and targeted fertiliser subsidies distort production towards staple crops.

“These incentives should be reduced or removed and direct and indirect price interventions by governments, which are designed to consider more closely both nutritional needs and environmental impacts, should be implemented,” write the authors.

Such subsidies could be reoriented towards producing nutrient-rich foods and integrating trees on farms.

Fourth, food and nutrition objectives ought to be explicitly integrated into forest restoration and conservation practices and policies. The global forest restoration agenda has to date been largely dominated by carbon-mitigation considerations. However, restoration initiatives that focus too narrowly on that objective — and neglect the needs of local people — often fail. Planting food trees, write the authors, could help to address multiple objectives at once, supporting local involvement and sustainable livelihoods alongside carbon sequestration.

As the authors make clear, trees and forests already contribute positively to diets and ecosystems across the globe and there is potential to scale up those contributions much further to address our multiple crises.

*The ‘three sisters’ are staple foods for many Native American tribes. Marilyn Angel Wynn/Getty Images*

By Christina Gish Hill, Associate Professor of Anthropology, Iowa State University.

Historians know that turkey and corn were part of the first Thanksgiving, when Wampanoag peoples shared a harvest meal with the pilgrims of Plymouth plantation in Massachusetts. And traditional Native American farming practices tell us that squash and beans likely were part of that 1621 dinner too.

For centuries before Europeans reached North America, many Native Americans grew these foods together in one plot, along with the less familiar sunflower. They called the plants sisters to reflect how they thrived when they were cultivated together.

Today three-quarters of Native Americans live off of reservations, mainly in urban areas. And nationwide, many Native American communities lack access to healthy food. As a scholar of Indigenous studies focusing on Native relationships with the land, I began to wonder why Native farming practices had declined and what benefits could emerge from bringing them back.

To answer these questions, I am working with agronomist Marshall McDaniel, horticulturalist Ajay Nair, nutritionist Donna Winham and Native gardening projects in Iowa, Nebraska, Wisconsin and Minnesota. Our research project, “Reuniting the Three Sisters,” explores what it means to be a responsible caretaker of the land from the perspective of peoples who have been balancing agricultural production with sustainability for hundreds of years.

Abundant harvests

Historically, Native people throughout the Americas bred indigenous plant varieties specific to the growing conditions of their homelands. They selected seeds for many different traits, such as flavor, texture and color.

Native growers knew that planting corn, beans, squash and sunflowers together produced mutual benefits. Corn stalks created a trellis for beans to climb, and beans’ twining vines secured the corn in high winds. They also certainly observed that corn and bean plants growing together tended to be healthier than when raised separately. Today we know the reason: Bacteria living on bean plant roots pull nitrogen – an essential plant nutrient – from the air and convert it to a form that both beans and corn can use.

Squash plants contributed by shading the ground with their broad leaves, preventing weeds from growing and retaining water in the soil. Heritage squash varieties also had spines that discouraged deer and raccoons from visiting the garden for a snack. And sunflowers planted around the edges of the garden created a natural fence, protecting other plants from wind and animals and attracting pollinators.

Interplanting these agricultural sisters produced bountiful harvests that sustained large Native communities and spurred fruitful trade economies. The first Europeans who reached the Americas were shocked at the abundant food crops they found. My research is exploring how, 200 years ago, Native American agriculturalists around the Great Lakes and along the Missouri and Red rivers fed fur traders with their diverse vegetable products.

Displaced from the land

As Euro-Americans settled permanently on the most fertile North American lands and acquired seeds that Native growers had carefully bred, they imposed policies that made Native farming practices impossible. In 1830 President Andrew Jackson signed the Indian Removal Act, which made it official U.S. policy to force Native peoples from their home locations, pushing them onto subpar lands.

On reservations, U.S. government officials discouraged Native women from cultivating anything larger than small garden plots and pressured Native men to practice Euro-American style monoculture. Allotment policies assigned small plots to nuclear families, further limiting Native Americans’ access to land and preventing them from using communal farming practices.

Native children were forced to attend boarding schools, where they had no opportunity to learn Native agriculture techniques or preservation and preparation of Indigenous foods. Instead they were forced to eat Western foods, turning their palates away from their traditional preferences. Taken together, these policies almost entirely eradicated three sisters agriculture from Native communities in the Midwest by the 1930s.

*Native American tribes in the Great Lakes region pre-European settlement. Milwaukee Public Museum, CC BY-ND*

Reviving Native agriculture

Today Native people all over the U.S. are working diligently to reclaim Indigenous varieties of corn, beans, squash, sunflowers and other crops. This effort is important for many reasons.

Improving Native people’s access to healthy, culturally appropriate foods will help lower rates of diabetes and obesity, which affect Native Americans at disproportionately high rates. Sharing traditional knowledge about agriculture is a way for elders to pass cultural information along to younger generations. Indigenous growing techniques also protect the lands that Native nations now inhabit, and can potentially benefit the wider ecosystems around them.

But Native communities often lack access to resources such as farming equipment, soil testing, fertilizer and pest prevention techniques. This is what inspired Iowa State University’s Three Sisters Gardening Project. We work collaboratively with Native farmers at Tsyunhehkw, a community agriculture program, and the Ohelaku Corn Growers Co-Op on the Oneida reservation in Wisconsin; the Nebraska Indian College, which serves the Omaha and Santee Sioux in Nebraska; and Dream of Wild Health, a nonprofit organization that works to reconnect the Native American community in Minneapolis-St. Paul, Minnesota, with traditional Native plants and their culinary, medicinal and spiritual uses.

We are growing three sisters research plots at ISU’s Horticulture Farm and in each of these communities. Our project also runs workshops on topics of interests to Native gardeners, encourages local soil health testing and grows rare seeds to rematriate them, or return them to their home communities.

The monocropping industrial agricultural systems that produce much of the U.S. food supply harms the environment, rural communities and human health and safety in many ways. By growing corn, beans and squash in research plots, we are helping to quantify how intercropping benefits both plants and soil.

By documenting limited nutritional offerings at reservation grocery stores, we are demonstrating the need for Indigenous gardens in Native communities. By interviewing Native growers and elders knowledgeable about foodways, we are illuminating how healing Indigenous gardening practices can be for Native communities and people – their bodies, minds and spirits.

Our Native collaborators are benefiting from the project through rematriation of rare seeds grown in ISU plots, workshops on topics they select and the new relationships they are building with Native gardeners across the Midwest. As researchers, we are learning about what it means to work collaboratively and to conduct research that respects protocols our Native collaborators value, such as treating seeds, plants and soil in a culturally appropriate manner. By listening with humility, we are working to build a network where we can all learn from one another.

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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Tag: Nutrition

Our food systems are failing. Can trees and forests dish up better diets for everyone?