Benefits and limitations of local food economies to promote sustainability : a Stellenbosch case study

[摘要] ENGLISH ABSTRACT:The main aims of this thesis were to investigate the benefits and limitations of local food economies in promoting sustainability through a review of the literature and an assessment of the current status of the food production, distribution and consumption in Stellenbosch in order to make recommendations for promoting greater sustainability through Stellenbosch‟s food system.A review of the literature found that the modern food system has promoted the externalisation of social and environmental costs to the detriment of food, livelihood and environmental security for communities across the world. Whilst localisation of the food system does not conclusively result in reduced contributions to greenhouse gas emissions, it tends to promote greater sustainability through the building of community networks and embeddedness that increase the potential for strengthening community resilience, accountability and the internalisation of social and environmental costs. Challenges in the near future of population growth, urbanisation, climate change, intensifying environmental degradation and peak oil are expected to drastically alter the ways in which we are able to produce and distribute food. Local food economies are presented as an alternative food system that builds social, economic and environmental capital at a community level whilst increasing community resilience to future shocks and threats.Research into the current status of production, distribution and consumption for Stellenbosch found that the region currently produces predominantly wine grapes and other deciduous fruit for export, whilst relying on imported food produce from other regions for consumption. High levels of food insecurity are recorded for areas within Stellenbosch and findings are presented on the food requirements for a nutritionally optimal diet for the region. Productive potential of the land and urban zones are translated into potential yield and compared with current and nutritionally optimal food demand. The findings suggest that Stellenbosch has the potential to produce enough food to meet all local requirements (both current and nutritionally optimal) but this would require drastic shifts in land use. A discussion is presented on optimal land use, comparing production of wine grapes for export with food production for local consumption.The conclusions drawn from the thesis suggest that in the context of current food, livelihood and environmental insecurity and future vulnerability as a result of increasing demand, climate change and peak oil, local food economies have a vital role to play in promoting sustainability. Stellenbosch is currently vulnerable with a high dependency on export markets for local produce and imported produce for local consumption. Building a stronger local food economy in Stellenbosch has the potential to create opportunities to address challenges of poverty and inequality, build resilience and promote environmental sustainability.The recommendations of the thesis are to boost local production of key food crops suitable to the region, actively invest in the strengthening of local distribution networks that connect local producers more directly to local consumers and to build a local food movement with consumers through education and awareness. Several opportunities for further scholarship are presented.

[发布机构] Stellenbosch University