Seed 2 Harvest brings food to people, one garden at a time. Our mission is to establish one household, one food garden in as many communities as possible. We strive to create widespread awareness of good health, nutrition and food security and enabling people from all walks of life to grow their own fresh produce using innovative and affordable production and growing systems, contributing to food security, and building food sovereignty in villages, towns, and cities.
As the global population grows from about 7.4 billion to more than 9 billion by mid-century, there is the potential for the food security crisis to deepen. The food system is under increasing pressure to achieve secure supplies and to meet high standards of nutrition, safety, and availability for a growing population with changing diets. At the same time the food system is responsible for around one third of greenhouse gas emissions. The Agri-food sector must urgently adapt to address these challenges and accelerate the transition to a healthier and sustainable food culture that have a positive impact on both people and planet.
Many people who live in disadvantaged communities in South Africa, lack consistent access to proper nutrition. The current reality for most people living at the bottom of the pyramid is that they are not able to feed themselves and they are significantly dependent on purchased food. An effective way to shift this is to build the capabilities and capacities of people by empowering them with practical knowledge to take charge of their food need and nutrition, through access to a dependable and affordable supply of fresh and nutritious vegetables. Globally, sufficient calories are produced to feed the current population, but access to a safe, sufficient and nutritious diet is unequal around the world. Around 795 million people globally do not have adequate food to meet their basic nutritional needs, and approximately 2 billion people suffer from micronutrient deficiency, affecting their health and life expectancy. We believe that food supply (including production, processing and distribution) must – as far as possible – use the same or less land and fewer inputs, produce less waste and have a lower environmental impact.
Food must be safe, nutritious and affordable, and available to all, with improved equity of distribution, and reflect social and cultural needs. Pressure on production systems needs to be reduced by helping consumers to make better food choices for health and sustainability. There also needs to be a reduction in food waste across the system, and appropriate re-use of waste through the circular economy.