Food systems sit at the intersection of climate change and health. In East Africa, where agriculture and pastoralism remain the backbone of livelihoods, changing weather patterns directly affect what households produce, trade, and consume. Droughts, land degradation, and erratic rainfall reduce yields of key staples and diminish livestock productivity, leading to food shortages, price spikes,deepening reliance on cheaper highly processed convenient foods and compromised dietary diversity leaving children and women especially at risk of micronutrient deficiencies.
Climate change also alters food environments from availability in local markets to affordability for households. For example, prolonged dry spells may reduce vegetable and fruit production, limiting access to nutrient-rich foods. Additionally, climate stress/shocks such as floods heighten food safety risks through contamination exposing affected populations to infections.
At the same time, it is critical to acknowledge the role of food systems in driving climate change. Agriculture, livestock keeping and food waste are major contributors of greenhouse gas emissions, while deforestation for farming erodes ecosystems that buffer climate shocks. This 2-way link creates a vicious cycle that can only be broken by rethinking how food is grown, distributed and consumed to build resilience while minimizing environmental damage.
Through this consortium will be exploring these dynamics through a systems lens, linking soil health indicators, crop productivity, and household nutrition outcomes. We also recognize the potential of agroecology and climate-smart practices such as agroforestry, kitchen gardens, and water harvesting, to strengthen resilience, diversify diets, and protect ecosystems.
