Food inequalities, nutrition, vegetables, government intervention, nutrition policy, South Korea, Kenya, nutrition education, obesity, health, local food, industrial cooking
I decided to take an interest in the all-important subject of nutrition and the innovative policies put in place to address this global problem. As obesity problems increasingly affect the whole population, we need to find keys to return to a healthier and more normal situation. This is the issue at stake in the selected articles about South Korea and Kenya. Nutrition is clearly a key public health policy in a particular environment. Food inequalities are growing. Indeed, as the world's population grows, available resources are diminishing, creating a greater risk of food shortages. This is why original solutions must be found to a deteriorating situation. Climate change, which is also underway, is a threat that must be taken into account. If we continue with the current responses, tensions and conflicts could quickly arise and worsen the global balance. All of these elements lead me to research and understand the choices made by South Korea and Kenya in this area.
[...] It is easier to import certain cheap products than to transport better quality local products into Kenya. As a result, the choice of these good products is scarce or remains confined to a minority in the major cities. The whole population remains divided between those who can and those who cannot. The economic aspect remains the priority. To conclude, the problems posed by the transition from a weak, prostrate economy to a strong, dynamic economy not only affect the visible aspects of eating, but also have a great influence on the well-being and health of populations. [...]
[...] But another part of the poorer population is affected by this inadequacy and the persistence of increased health problems. Food insecurity has reached dramatic levels in the Horn of Africa (Ethiopia, Kenya and Somalia), where 20 million people could face high levels of acute food insecurity in September due to exceptionally persistent drought. In the second article, Patrick Maundu argues for a return to traditional Kenyan cuisine as a way of defending the national cultural heritage as well as providing an affordable dietary solution. [...]
[...] This obviously impacts on dietary diversity, with the risk of household dependency and unhealthy monotony. In addition, this represents a loss of income for local producers of other foodstuffs. The sector systematically needs foreign seasonal workers to make up for the lack of labour. Increasing farmers' incomes is urgent, as is reducing the volatility of agricultural prices as in Kenya. Ultimately, the health crisis has led to an awareness of food and transport dependency. Hence the concept of food resilience, i.e. the ability to withstand shocks and disruptions. [...]
[...] The disruption of imports caused by the conflict is creating food shortages due to high prices of key commodities, including wheat (the third most consumed food and 86% of total imported consumption), maize, fodder (all imported), edible oils and fuel. In addition to this, the demand for food is expected to increase. It is estimated that in 2050 the world population will have increased by two billion, which means at least doubling world production. Alongside this structural and rising demand, it is necessary to note powerful brakes on agricultural production. [...]
[...] The global food system is based essentially on a massive import of food products from abroad and a progressive minorization of local food. In addition, the development of fast food and industrial cooking is another danger that all countries seem to face. This essay aims to show that the return to traditional nutrition by putting the pleasure of eating locally and sharing back at the centre are necessary driving forces for a better balance in the future in South Korea and Kenya against the current food system. [...]
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