6.
THE
MASTER
CLASS
Food Security FOOD SYSTEMS
CLIMATE CHANGE ON
Climate change is among the greatest threats of our generation—and of generations to come—to public health, ecosystems, and the economy. The projected impacts of climate change, many of which are already occurring. It affects eco systems, water resources, food, health, coastal zones, industrial activities and human growth. Farming practices that were once stable are no longer effective. Smaller harvests leave families with less to eat and sell. Adverse Climate change has harmed crops and reduce yield, as well as contributing to pest outbreaks, disease, and even to changing pollination distribution. Evidence
of
this
can
be
found
in
our
nation,
which
is
experiencing
its’
most
severe
climate patterns ever. We’ve seen, the migratory dessert locust infesting more than 3 counties
in
percent
of
Kenya, crop
combined
losses
in
with
the
an
armyworm
region.
These
outbreak
factors
that
have
has
caused
contributed
up
to
to
50
changing
agricultural conditions, for which farmers have been unable to prepare.
Food access, or the ability to obtain food and purchase it at affordable prices, is also particularly susceptible to climate change. Climate change has impacted productivity and yield, which in turn causes disruptions to markets and manufacturing, and increases prices.
Since
2018,
food
prices
in
Kenya
have
fluctuated
significantly
as
a
result
of
limited crop yield. Conditions in 2021 have barely improved, with significant seasonal rainfall deficits. This has a direct impact on food prices, with the price of maize, Tea,, Coffee
currently
position.
With
four
an
percent
higher
overwhelming
than
body
of
in
2020.
evidence
This
has
suggests
left
us
global
in
a
vulnerable
temperatures
will
continue to rise, and that human activities such as fossil fuel combustion, deforestation, and agriculture are the dominant cause. It’s about time to educate farmers on climatesmart
land
use,
applied
across
the
agricultural,
forestry,
fisheries,
and
conservation
sectors to increase food production. Restaurant’s owners should also adopt net-zero restaurants.
