The population growth, the increase in the number of tourists and the increase in per capita income in the GCC will see food consumption reach 49.1 million metric tons by 2017, according to experts.

The region’s food import demand will hit $53.1 billion by 2020, up from $25.8 billion just a decade ago, said specialists, highlighting that by 2050 the world’s population will reach 9.1 billion, over thirty per cent higher than today and nearly all of this increase will occur in developing countries.

Urbanization will continue at an accelerated pace, and about 70 per cent of the world’s population will live in cities. Income levels will be many multiples of what they are now. In order to feed this larger, more urban and richer population, food production will have to increase by 70 per cent.

“Given these factors and the challenges of climate change, there is a very real threat to food security. It is important we look at ways of strengthening our local food system and growing more sustainable produce,” said Dr Nadiya Al Saady, executive director, Oman Animal & Plant Genetics Resource Center (OAPGRC).

“Indeed, this is the topic of discussion for our next Science Café scheduled to be held 7:30pm May 27 at Lulu Al Bandar,” she added.

The OAPGRC Science Café panel for the event of Malik Al Gahdhami from Alsiraj Hospitality and Dareen Mehdi from Oman Botanical Gardens will discuss the opportunities and challenges facing Oman in increasing production and consumption of locally grown, produced and sourced sustainable foods, and improving farm-to-table connections.

“As more consumers become conscious about what they eat, where it comes from, how it is produced, how it impacts health and well-being - demand for fresh, healthy, locally sourced food will continue to rise. It is crucial that we look at ways of boosting our local food system to feed a growing population. In other words, we need to localize our sustainable food supply to the greatest level possible,” explained Dr Al Saady.

The sustainable-food movement, with a focus on local food networks and healthy eating, has proven to be increasingly popular with the Omani public. Usually sold within 24 hours of being harvested, locally produced fruits and vegetables are fresher and taste better than produce which has been shipped for a long period of time. Statistics reveal that much of the produce purchased in supermarkets has been shipped from overseas travelling on average over 2,000 km for as many as 7 to 14 days.

“Buying local produce doesn’t just taste better,” says Dr Al Saady, adding: “it also leads to money being reinvested in our communities, creating jobs and by cutting the distance food travels it reduces carbon emissions in line with our commitments on climate change. In fact, the growing demand for local sustainable food provides an
 exciting commercial challenge for Oman’s farmers, local food processing 
manufacturers, supermarkets, restaurants and hotel chains.”

In order to effectively determine the best ways to go about strengthening Oman’s local and sustainable food economy, it is vital to understand the bigger picture of farm and consumer trends, demographics, and markets.

“It is within this larger context that we hope the 27 May Science Café session will help us identify the barriers and opportunities for building a thriving local food economy and the right steps to take to build it at a scale that will work for Oman,” concluded OAPGRC’s executive director.

Held on alternate months in English and Arabic, the OAPGRC Science Café is an informal event open to the general public.

The Science Café Series is an OAPGRC initiative designed to introduce Oman’s wealth of animal and plant genetic resources to the general public and share their possibilities and potential. Always fascinating and thought-provoking, they are open to everyone – from members of the general public who are curious to learn more, to the research scientist who’d like to share knowledge. – TradeArabia News Service