The research examines how Finnish HEIs engage with other higher education institutions, communities, civil society organisations (CSOs), non-governmental organisations (NGOs), enterprises and governments to influence, integrate and/or address the needs for development in various food value-chains and their eco-systems, and further in food and nutrition security and education policy dialogue, especially in the context of the Global South.

Team

FoodAfrica is a research and development Programme enhancing food security in West and East Africa. The objective of the Programme is to provide new knowledge and tools for researchers, decision makers and local farmers to improve local food security. The FoodAfrica Programme is implemented in six countries: Benin, Ghana, Cameroon, Kenya, Senegal, and Uganda. The programme focuses on the following topics: Strengthening capacity for diagnosis and management of soil micronutrient deficiencies in Sub Saharan Africa for improved plant, animal and human nutrition (WP1, more than 20 African countries involved). Dairy cattle breeding in West Africa: identifying and promoting appropriate breeds and breed combinations or genotypes for smallholder farmers (WP2, Senegal). Economic analysis of technologies and targeted policies to reduce vulnerability and building resilience (WP3, Senegal). Enhancing food and nutrition security of vulnerable groups in communities through increased use of local agricultural biodiversity (WP4, Benin) Measuring and mitigating the risk of mycotoxins for poor milk and maize producers and consumers (WP5, Kenya). Improving market access and food security in Africa with information and communication technology (WP6, Ghana & Uganda) Innovative extension approaches for improving food security and livelihoods (WP7, Cameroon & Kenya).

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Hannu Korhonen, Martti Esala, Mila Sell, Jarkko Niemi, Susanna Rokka, Niina Pitkänen, Anna-Riitta Lund, Mikko Salmi, Keith Shepherd, Miika Tapio, Karen Marshall, Siwa Msangi, Marja Mutanen, Delia Grace, Erastus Kang´ethe, Nick Minot, Eija Laitinen, Steven Franzel, Celine Termote, Vivian Hoffmann, Johanna Lindahl, Vesa Joutsjoki

LEAP4FNSSA is a Coordination and Support Action (CSA) whose main objective is to provide a tool for European and African institutions to engage in a Sustainable Partnership Platform for research and innovation on Food and Nutrition Security, and Sustainable Agriculture (FNSSA).

Team

Melissa Plath

Building on the successes and outcomes of the previous FinCEAL and FinCEAL Plus projects, the FinCEAL Plus Continuation project aimed to provide strategic support to enhance the cooperation between research and science policy communities in Finland, Europe, Africa, Asia, and Latin America and the Caribbean. The specific objectives of the project were to: 1. Strengthen Finnish participation in the EU STI policy dialogues with the target regions; 2. Support Finnish participation in joint research projects with partners from the target regions; 3. Enable Finnish expertise and know-how to be better known in the target regions; and 4. Gather and disseminate information on Finnish cooperation towards the regions within Finland as well as new cooperation possibilities with the target regions.

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Eva Kagiri, Kajsa Ekroos, Jarkko Mutanen, Melissa Plath

LEAP-Agri is a joint Europe Africa Research and Innovation (R&I) initiative related to Food and Nutrition Security and Sustainable Agriculture (FNSSA). 30 partners, including 24 Ministries and Funding Agencies (Group of Funders) from 18 European and African countries decide to join their forces and funding to build an ERA-Net Cofund project with a financial support of the European Commission. The project has two pillars, (i) funding R&I projects on FNSSA, and (ii) Feeding the long-term EU- AU partnership on FNSSA.

Team

Melissa Plath

The overall aim of the project is to improve productivity, livelihoods, nutrition and household wellbeing in Ghana and Uganda, while counteracting environmental degradation and mineral depletion caused by monocultures. The study will address both the individual farm level and the rural community level. Introducing the use of biofertilizers through a participatory process can highlight the potential of location-based resources, and empower the community more widely.

Team

Sumelius John (Project manager, Lindström Kristina (Principal investigator), Benjamin Ahiabor, John Baptist Tumuhairwe, Åsa Frostegård, Aserse Aregu (Participant), Vihinen Hilkka (Project manager), Sell Mila (Project manager), Sipiläinen Timo (Participant), Bäckman, Stefan, (Participant) Rosengren, Linda (Other)

Edible insects as food for humans is fast gaining global recognition as a key driver to underpin developmental efforts for addressing the interrelated challenges of food security, poverty, nutrition and climate change. However, technologies to ensure sustainable supply of edible insects to meet the increasing demand are not available. This project is aimed to develop a sustainable technology for mass rearing a highly popular and valuable grasshopper (Ruspolia differens) in eastern Africa based on ecological and biological knowhow, and to roll out the knowledge and skills to local communities.

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Heikki Roininen, Anu Valtonen, Geoffrey Malinga, Philip Nyeko, Vilma Lehtovaara, Robert Opoke, Karlmax Rutaro, Riitta Julkunen-Tiitto, Tommi Nyman, Okia A. Clement, Francis Omujal, Stefan T. Jaronski, Paul Vantomme

This project, aims to explore the advantages of traditional fermentations methods of whole grain consumption and current knowledge of cereal bioprocessing in order to develop affordable and acceptable cereal fibre-rich products for both Africa and Europe. The project takes a multidisciplinary approach, bringing together experts on food technology, food chemistry, microbiology and nutrition in Africa (Kenya and Burkina Faso) and Europe (Finland and Portugal).

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Prof. Kati Katina, Dos Rosanna Coda, Dr. Ndegwa Maina, Yagin Wang Prof. Elisabete Pinto, Prof. Ana Gomes, Dr. Ana Pimenta,Catarina Vila Real, Prof. Samuel Mbugua, Dr Catherine Kunyanga, Hanna Mugure Dr. Hagrétou SAWADOGO-LINGANI, Clarisse Dawende Compare, Diarra Compaore-Sereme

Indigenous people who are historical creators of knowledge about food, are among the most impoverished, food insecure people of the contemporary world. This is often due to regulations over the usage of natural resources and very rapid changes in social settings, climatic patterns and cultural practices. This has significantly transformed the diets of indigenous people’s worldwide, non-exemption of the Khwe San indigenous people of Namibia. Today, not only are less food available to the Khwe, but also in reduced nutritional quality. The widely available processed foods and Food Aid deliveries have created dependencies and undermined traditional food systems and health.

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Prof. Juha Helenius, Dr. Aili Pyhälä

The project between University of La Molina and University of Turku, Finland aims to improve the higher education on Food Sciences and to strengthen the research, development and innovation environment concerning sustainable utilization of indigenous food crops in Peru.

Team

Jaakko Korpela, Jukka-Pekka Suomela