Good Practices for Food Systems Transformation: A Case from Nepal

Abstract

The food system encompasses activities from the production to the utilization of agricultural genetic resources (AGRs), which include six key components: crops, livestock, agro-insects, agro-microbes, forages, and aquatic AGRs. Based on ROSE (review, observation, survey, and experience), good practices for food systems transformation have been documented. Efforts have been made to increase yield by developing and expanding mono genotypes (single uniform genotypes in large areas) of a few crops such as rice, wheat, and maize with chemical inputs. However, as agriculture has advanced, many localized AGRs-based food systems as well as farmers’ rights have been neglected. Promoting and maximizing genetic diversity as well as localized-based food systems are crucial for food, nutrition, health, business, and environmental security. Understanding food systems should extend beyond human needs to include plants, livestock, agro-insects, agro-microbes, aquatic animals and plants, and the environment, including soil. Effective food systems are characterized by site-specific staple foods, the use of diverse genotypes, product diversification, incentives, circular and inclusive agriculture, waste reuse and recycling, and urban agriculture. Respecting every aspect of a farmer’s contributions would be a beneficial strategy, considering the farmer’s household as a shop.