Sustainability is a concept we encounter frequently, defined by the United Nations Brundtland Commission as meeting the needs of the present without compromising the ability of future generations to meet their own needs. 

Namibia has demonstrated a strong commitment to wildlife conservation and environmental protection, notably being one of the first African countries to incorporate environmental protection into its Constitution through Article 95. 

The Namibian government further supports these efforts by implementing policies aimed at reducing plastic use, including the introduction of a plastic bag levy, a ban on plastic straws, and a ban on plastic cotton earbuds.

In contrast, developed countries are actively pursuing more sustainable food systems. For instance, in the United States, researchers are exploring methods to feed the population while minimising environmental impacts.  This has led to various initiatives such as plant-based meat products, which offer meat alternatives without contributing to deforestation or greenhouse gas emissions associated with animal meat production. 

Additionally, the rise of alternative proteins, which involves significant technological efforts, research, and funding, aims to replicate texture and flavour, including the breeding of insects for use as alternative protein sources.

Meat is a fundamental component of the Namibian diet; for example, kapana and goat soup are integral to the culinary culture. This dietary preference is not only cultural, but also crucial for survival. 

Given that Namibia is the most arid country in Southern Africa, agriculture is predominantly focused on animal farming, with a limited number of smallholder farmers cultivating drought-resistant cereals and legumes. 

This context raises the question: How can Namibia advance towards sustainability, despite these challenges?

The traditional Namibian food system is inherently seasonal, and operates within a continuous cycle involving plants, animals and humans. 

At the start of the rainy season, animal manure is used to enrich the soil, animals assist in ploughing the fields, and rain nourishes the crops. 

This approach minimises environmental impact by reducing the need for irrigation, relying on animals rather than machinery, and substituting chemical fertilisers with organic ones.

During the dry season, mechanical methods and wind are employed to separate grains from their shells. 

The grains are stored for year-round use, while crop residues are fed to animals. This practice is vital for animal survival during the dry season when grazing lands are barren. 

Strategic management of crop residues ensures their availability throughout the season, and it is common for neighbours to share excess residues with each other’s livestock, contributing to a near-zero waste system.

Additionally, the use of marula seeds exemplifies a zero-waste approach. 

The fruit juice is fermented into wine, the seeds are dried and processed to extract oil, and the remaining shells are buried as fertiliser. 

The residual oil is either consumed as a snack, or used as a flavouring agent in cooking.

Namibians have long utilised alternative proteins, such as Ombidi (wild spinach) collected during the rainy season and dried for use during dry periods. Freshwater fish are also caught and dried for the same purpose. 

A study on earthworms reveals their protein content to be 54.6-59.4% on a dry weight basis, and they are rich in amino acids. 

Unlike developed countries that cultivate insects for protein, Namibians harvest worms seasonally, based on natural availability, drying them for consumption throughout the year.

While the traditional food system may have a lower environmental impact compared to modern practices, it is not without trade-offs. 

For example, subsistence farmers often use firewood for cooking, which contributes to deforestation and greenhouse gas emissions. 

Additionally, fields are burnt at the end of the dry season to prepare for the next growing season, further contributing to emissions.

While Namibia may not be actively pursuing small-scale sustainable farming, its traditional food system inherently presents a lower environmental impact, demonstrating a degree of effortless sustainability.

*Maria Evangelina Ndahafa Kangala is a food scientist with experience in the food industry in both Namibia and the USA. She holds a Bachelor’s in Microbiology from UNAM and a Master’s in Food Science from North Carolina State University.