4 ways to build climate resilient food systems

Rising temperatures, erratic rainfall, and the increasing frequency of droughts and floods are placing immense pressure on global food systems and pushing more communities into food insecurity. Climate change is affecting the production and availability of nutritious food and has become a key driver of malnutrition.

“In 2022 alone, over 27 million children globally experienced malnutrition because of extreme weather events,” explains Alfa Gadhavi, Deputy Manager for Health and Nutrition at the Aga Khan Rural Support Programme India (AKRSPI). “The wild plants once used in herbal medicines and nutritional supplements are increasingly hard to find and no longer yield the same benefits. And farmers are telling us that both the quantity and the quality of food they’re growing has reduced.”

As a result, communities are relying more on processed foods, which tend to be cheaper but less nutritious. In places where food security was once taken for granted, these changes are accelerating the spread of malnutrition.

In this Climate Conversation, Alfa Gadhavi shares four ways communities can build climate resilient food systems:

1. Promoting sustainable diets

Addressing nutrition in the face of climate change is not simply about the food on people’s plates; it is about the entire food system – from production to storage, distribution, and consumption.

“In many of the communities we serve, indigenous food options are limited [because of the effects of climate change]. That’s why, in India we’re focusing on increasing local availability and consumption of indigenous and local varieties of food, such as millets,” says Gadhavi.

Requiring less water, pesticides and fertilisers, these local foods have the added benefits of also being highly nutritious, climate resilient and sustainable.

“In parts of Maharashtra, Madhya Pradesh, and Gujarat, for example, we’re running millet festivals, supporting communities to establish seed and grain banks and helping farmers set up producer groups. We’re also supporting women-led millet enterprises, known as Apna Bakeries.”

The festivals and bakeries have been co-developed with local communities to improve diets and explore how communities can influence supply-chains towards healthier and more sustainable food options, which can also diversify income streams.

2. Shifting food choices

Understanding the dynamics behind the behaviours that influence food choices at both household and community levels – such as affordability, availability, cultural preferences, and the growing recognition that climate change is increasingly shaping these factors – is essential to support and promote climate resilient diets.

“When I think of nutrition and behaviour change,” reflects Gadhavi, “my first visit to the Dangs region of India comes to mind.”

Despite the region’s rich history of nutritious indigenous and local foods, which are more climate resilient and less impactful on the planet, Gadhavi encountered plates that mainly consisted of white rice which contains almost no nutritional value. Growing rice has become a lot more challenging with climate change, however, and unpredictable yields are driving prices higher, making it more expensive to buy.

“I later learned that white rice is seen as a status symbol; having it means you’re doing well… In contrast, indigenous and local foods are often associated with lower social status.”

“To shift such narratives, we work with community ambassadors, known as Arogya Sakhis, who are highly effective at changing attitudes and behaviours surrounding food,” continues Gadhavi. “They help community members – especially leaders – better understand the benefits of indigenous and local foods, not only as a healthier option but also as a climate adaptation strategy.”

3. Supporting women

“It is important that climate-related nutrition initiatives do not unintentionally overburden women,” says Gadhavi.

In many communities, women are the backbone of the food system – they grow food, ensure food safety, reduce waste, and feed their families. As weather patterns shift, however, women are left with fewer resources and less time to secure nutritious food – and oftentimes, programmes aimed at supporting women, while beneficial, can also be unintentionally cumbersome.

“A good example is household tap water initiatives,” explains Gadhavi. “While they make life easier in numerous ways, we’ve also learned that for some women, going out to collect water to drink and to cook with might be the only opportunity they have to interact with others.”

And to ensure that climate-related nutrition initiatives remain wholly supportive, Gadhavi has two solutions: empower women to use technology and machinery, and don’t overlook women’s mobility.

“Despite women doing most of the agricultural labour in rural areas, gender-based stereotypes have resulted in farm technologies being predominantly male-dominated. Introducing simple machinery, such as solar-powered flour mills, can significantly ease women’s workload, provide them with additional income, and encourage increased uptake of healthier local foods.”

Watch a video about the women-led solar powered flour mills in India

4. Prioritising locally available foods

One of the most effective ways to help communities adapt to the impacts of climate change on food and nutrition is by tailoring solutions to local contexts. As Gadhavi highlights, “promoting locally grown foods and traditional eating habits makes it easier for people to adopt changes. Indigenous foods are more resilient to changing weather patterns, making them a viable long-term solution.”

Additionally, a prioritisation of nutrient dense, minimally processed, and locally available foods can assist communities to reduce energy consumption and boost nutrition. “The more processed a food is,” says Gadhavi, “the higher its energy use and carbon footprint”.