At this year’s COP29, hosted by the Azerbaijani capital Baku, urgent calls for reforming food and agricultural policies collided with the stark reality of the event's catering choices. Despite the seriousness of the climate crisis and the extreme natural disasters affecting the planet, discussions around the food system's impact on climate change were noticeably muted. Current data suggests food production accounts for around 34% of global greenhouse gas emissions, with animal agriculture contributing nearly 20% of this figure—a surprisingly higher percentage than the emissions from the transport sector.
The complaints about food choices at COP29 were not just theoretical discussions. There were serious grievances from attendees, 50,000 of whom were gathered to address climate issues, around the lack of vegan options available. Reports surfaced indicating not only was there only one outlet offering vegan and vegetarian food, but several items on the menus were also mislabeled. For example, some supposed “vegan” dishes were found to contain cheese, and so-called vegetarian options included items with meat. "People were upset because some foods containing meat and dairy were mislabeled as vegetarian or vegan, which makes it more difficult for people to make the more sustainable choice," explained Lana Weidgenant, Senior UN Policy Manager at ProVeg who attended the summit.
This failure to accurately cater for dietary needs is particularly disheartening considering the goals of the gathering. The push for plant-based diets is becoming increasingly intertwined with climate activism, as global temperatures inch ever closer to breaching the 1.5°C increase threshold over pre-industrial levels. A large coalition of plant-based brands has issued a call to action, urging policymakers to prioritize the food system's role within climate discussions. They argue the problems of food production cannot be set aside when considering broader climate policy. Reinforcement of animal agriculture's inefficiencies just highlights the failure of larger climate conversations. Industry experts suggest we are missing extraordinary opportunities to address urgent solutions, including subsidies for plant-based innovations, and clearer environmental labelling on products.
Turning to different solutions already budding on the ground, maggot farming is appearing as an innovative survival tactic among farmers battling severe droughts, particularly in Zimbabwe. Once met with skepticism, farming maggots has transformed from something to be exterminated—due to associations with cholera outbreaks—to becoming invaluable for animal feed. Mari Choumumba, one of the early adopters of this practice, reflects, “People were like, ‘What? These are flies, flies bring cholera’.” Fast forward to today, and she oversees her very own maggot farm, turning waste materials, often viewed as garbage, back to productive use. A report indicates maggot farming can cut chicken feeding costs, which had previously dominated farm expenses.
The active breeding of black soldier fly maggots has garnered interest not just locally, but on broader African platforms as well. With more farmers embracing this practice, costs have reportedly dropped by roughly 40%. Black soldier fly larvae, unlike house flies, are known for their efficiency as they consume decaying organic materials, transforming them back to rich protein sources. There's growing recognition among experts of the maggot's efficiency. Robert Musundire, professor at Chinhoyi University of Technology, notes, “It is even more powerful than the crude protein we get from soya.” This kind of ingenuity highlights how environmental pressures can often catalyze innovative, sustainable agriculture solutions.
Across Africa, the utilization of maggots presents multilayered benefits, from providing reliable feed for livestock to reducing food waste and emissions. Zimbabwe alone generates around 1.6 million tons of waste annually, with about 90% potentially recycled. Maggot farms demonstrate the dual powers of climate change adaptation and waste reduction, channeling urban waste to become a resource for the agricultural sector.
Such strategies echo the need for multidimensional, actionable plans for climate resilience—ones which incorporate innovative ideas for reducing food waste and greenhouse gases along with encouraging plant-based dietary patterns. Without addressing the food systems holistically, discussions at conferences like COP29 may remain merely aspirational. Heura Foods, La Vie, HappyVore, and Planted embody momentum from within the industry, signaling the urgency of linking food production to climate stewardship.
The spotlight on food's climate impact has never been more urgent, yet the overlapping needs of agriculture and ecological sustainability are too often brushed aside. With climate forecasts predicting severe changes with diminishing windows for effective action, addressing food production inefficiencies must rise to the top of agenda lists everywhere. The hope is to push for greater recognition of plant-based diets' roles and urgent reform of food policies. The clock is ticking, and the rest of the world must stand up and take notice and action, before it’s too late.