*This is part of our series on the nexus between COVID-19 and food systems.
The impact
of the COVID-19 pandemic continues to unfold, exposing the vulnerable nature of
different businesses. However, how we learn, adapt or transform our ‘usual’ operations
and management regimes are critical for a resilient and sustainable recovery.
The Republic of Cameroon is a Central African nation with a current population
of about 26 million people and a projected GDP of US$ 44.4 billion
in 2025. More than 60% of Cameroonians
are employed and engaged in the primary and secondary sectors of the economy,
dominated by agricultural activities, petit traders, and also processing and
manufacturing of "light consumer goods and
textiles." These sectors play
an essential role in their contribution to GDP, employment, and livelihoods for
Cameroonians. Small businesses like restaurants and open-air food vendors are
an integral part of Cameroon’s economy. They sell different food such as ‘puff
puff’ and beans, roasted fish, roasted beef (suya), roasted
pork, shawarma, cowpea (koki), cornflour and vegetables (kati-kati), and eru
(Gnetum africanum), to name a few. However, with the emergence of
COVID-19, many of these restaurants closed down, affecting the food supply
chain and a significant 70% drop in food prices
since suppliers had no other market options.
Thus, developing strategies that build resilience and adaptive capacity for
those engaged in the food sector to existing stresses and future shocks is
quintessential.
How
the food sector operates in Cameroon
Like many
other middle-and-low income countries, Cameroon’s food sector is underdeveloped
in terms of physical and cyber infrastructures, digitalization and the lack of
financial sources for small
business incubation and entrepreneurship. Aside
from the few fancy and expensive restaurants (those selling food for at least
US $2) in large cities, most cooked food is sold along roadsides and at
open-air markets. Smallholder farmers sell their livestock, poultry and fruit
and vegetables directly to food sellers and individuals or, at times, using the
services of wholesale
buyers who transport the produce to other cities. With such a simple and
linear food supply chain, any disruption affects everyone involved, from
producer to consumer. For example, a forthcoming study led by the author shows
that there is a wide gap in the supply and demand for fish in Cameroon and an
increase in fish price due to the pandemic. The principal challenge for food
sellers and those engaged in the food chain is poor delivery and food supply
services and the reliance on face-to-face financial and physical transactions.
Such a system is vulnerable to systemic shocks like COVID-19, where health
protocols like lockdowns are recommended. Thus, there is a need for innovation
and the development of strategies that are resilient and robust to these kinds
of disruptions.
An open-air
shawarma spot in Buea, Cameroon
The
Bouncing Forward Ideology
Embedded in resilience, the bouncing forward concept is important in how we design response strategies to emerging shocks while thinking about the future in different scenarios, including COVID-19. Bouncing forward involves the different ways we evaluate our current adaptive capacity to make amendments and better prepare for future shocks. Learning and developing our capabilities, capacity and evolving are key aspects influencing agency and varying response decisions. With governments and society responding to the systemic shocks of COVID-19, there is a need for deliberate changes and innovation to many aspects of society, especially those that directly affect or address societal problems through social innovation. However, common rhetoric in society is the idea of 'bouncing back,' i.e., maintaining the same status quo and response strategies that seek to enhance pre-existing management regimes. With instabilities in the global economy, adapting to the same mode of operations will increase vulnerability to businesses and a direct impact on employment and sustainable livelihoods. Therefore, there is a need and emphasis on 'bouncing forward abilities' that can ensure better resilience, robustness, and society's sustainability.
Innovation
and Way Forward
The high
levels of postharvest food losses in Africa and Cameroon, in particular, could be attributed to
poor food delivery systems and networks, especially for fresh produce. With
disruptions from COVID-19 health measures to the supply chain, lockdowns, and restaurant
closures, there are no efficient systems in
which producers can supply their products directly to consumers. Creating a
system that facilitates the supply of food to consumers' doorsteps can solve
some of these problems. For example, while fishers could supply fish directly
to customers through different
online platforms in North America, such systems are absent in Cameroon. In this
modern era, online food delivery services such as Uber Eats, Skip the Dishes,
or coordinated direct delivery of food by restaurants to an individual’s home
are becoming essential in the food business. There is a need for innovations
and investments in online and physical resources to facilitate communications
between suppliers, food sellers and consumers. Nevertheless, the idea of online
food order and delivery is beginning to grow in Cameroon, with some restaurants
providing options for takeaway or home
delivery.
One
example of how capacity can be built to support bounce-forward transformations
in Cameroonian food systems is online food delivery services, which rely on
good internet connectivity and an organized home address system for timely and
efficient food delivery. Such a delivery system also involves developing a
culture of food ordering which is currently lacking in Cameroon. Despite these
challenges, few steps can be taken to ensure a coordinated food supply chain.
With increasing access to mobile phones and internet services, participants
within a particular food supply chain can exchange phone numbers and home
addresses. Here, through arranged transport means, producers can coordinate the
supply of their products to homes and restaurants without any physical contact.
This will also involve changes in the financial transaction through the use of
services like mobile money, which is becoming a popular money transfer and banking
service in Cameroon.
In
conclusion, instituting bouncing forward strategies helps build resilience for
vulnerable food systems. For Cameroon’s food sector, bounce-forward
transformation such as investments in food delivery services through a
coordinated communication and money transfer system between producers, food
sellers and consumers are important strategies for recovery and preparedness
for future shocks. The digitalization of the food supply chain will need
developing various networks, collaboration, and exchange of information between
participants, and the availability of financial support for such
transformation. Digital innovation for Cameroon's food sector is critical for
its sustainability and adaptive capacity.
Richard Nyiawung
PhD
Candidate
Geography,
Environment & Geomatics
University
of Guelph
