SA will have to produce 50% more food by 2050 or face crisis
By Duncan Alfreds - Feb 20th, 11:18
South Africa faces an impending food security crisis if there isn't urgent action to correct unsustainable practices, says an environmental organisation.
According to the World Wide Fund for Nature (WWF), South Africa will have to produce 50% more food by 2050 to feed an estimated population of 73 million people.
"We need to understand that our current approach to food production is by no means benign. Both globally and in South Africa, agriculture is the largest land use and has the heaviest impact on land transformation and biodiversity loss. Soil degradation, for example, results in a net loss of arable land every year," Agri-Food Systems: Facts and Futures report author Tatjana von Bormann told News24.News 24
Food security low on the national agenda
26/02/2019 - 14:27
According to the latest available research, 54% of South African households still experience hunger or the risk of hunger. This means that the people living in more than half of South African households do not have enough to eat or are not sure where their next meal is coming from.
SA limped out of 2018 with growth below 1%
19/02/2019 - 14:20
SA will have limped out of 2018 with growth of below 1%.
Bans on some SA meat products relaxed after foot and mouth outbreak in Limpopo
04/02/2019 - 15:10
Restrictions on the export of South African processed meat products have been relaxed by some trade partners who halted imports following the outbreak of foot and mouth disease in Limpopo, the department of Agriculture, Forestry and Fisheries said.
Value of wine exports up despite drought in Western Cape
28/01/2019 - 09:41
The value of wine exports grew by 4% in 2018, despite a difficult season and a long-term trend of producers dwindling.
Food-to-go: Retailers tuck into a growing trend
19/12/2018 - 14:19
The report, ‘Business models to ride the food-to-go wave,’ released by Rabobank, explores the growing trend of precooked and ready-to-eat meals, and how retailers and foodservice providers can work together to benefit from this movement.