Agroecology ensures our future well-being

Agroecology ensures our future well-being

By
22 September 2016

Edward Mukiibi of Slow Food Uganda appeals to young African farmers, agronomist and food activists to embrace agroecology to safeguard our future.

Photo: Kirya Ivan
Photo: Kirya Ivan

As a young African with a farming background, like many out there, I cannot underestimate the contributions of agroecology to the sustainability of our fragile ecosystems. It is undeniable that African land is being destroyed by short sighted industrial monocultures. And it’s evident that agroecology works to preserve the important resources and communities that are destroyed by industrial agriculture.

Agroecology is gaining interest amongst many small scale farmers in Africa and especially in Uganda where they still mostly control agriculture and food production. They are finding in agroecology elements of traditional African systems, reversing the trend towards monocropping and feeding themselves during lean seasons. Production does not encroach upon the health of their families, communities or natural resources. Unlike the ‘production gospel’ that only benefits seed monopolies and agrochemical dealers, agroecology does not promote profit at the expense of the environment or other people. It is unfortunate that some young producers are swept into believing the propaganda of quick returns from their farms. They turn a blind eye to healthy production techniques and ignore calls for sustainability.

I appeal to all fellow young African farmers, agronomists and food activists to resist the seed of greed sown by multinational profit oriented agro-input dealers that force us to believe that the excessive consumption, waste and extreme destruction of resources we have today is normal and fair. Agroecology offers different ways of farming and eating that safeguard our future and that of those who will come after us.

Edward Mukiibi (ediemukiibi@gmail.com) is the national coordinator of Slow Food in Uganda and the Vice President of Slow Food International.