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Promoting the Transition to More Sustainable Food Systems to Support Climate and Biodiversity Goals

Posted on 27 March 2025

Food systems are integrated into the commitments of the countries that signed the Paris Agreement in the fight against climate change, as they account for one-third of global greenhouse gas emissions. Additionally, 80% of the mitigation potential of nature-based solutions is closely linked to food systems. Although essential to the global population, food systems are among the world's biggest environmental challenges. Indeed, they are responsible for 70% of terrestrial biodiversity loss, 80% of deforestation, and 70% of freshwater withdrawals for food production.

In Madagascar, production systems are vulnerable to climate change and also harm biodiversity and ecosystem services, despite the country's strong agricultural potential. Unsustainable practices are primarily responsible for forest cover loss, soil degradation, and the depletion of marine and terrestrial resources. In light of this situation, it is crucial to rethink food systems to drive transformation toward a more sustainable and resilient model.

Madagascar has reaffirmed its commitment to supporting this transition during the United Nations Food Systems Summit. Several initiatives have already been implemented in this regard, but better coordination and alignment with climate ambitions and biodiversity goals are needed.

To strengthen implementation efforts and achieve climate and biodiversity objectives while effectively considering their interdependence with food system-related challenges, key stakeholders met on March 26-27, 2025, at the Carlton Anosy. At the end of this national meeting, organized under the auspices of the Ministry of Environment and Sustainable Development, in collaboration with the Ministry of Agriculture and Livestock and the Ministry of Fisheries and the Blue Economy:

Stakeholders’ capacities on food system transformation concepts and national framework documents—namely the Nationally Determined Contribution (NDC) and the National Biodiversity Strategy and Action Plans (NBSAP)—were reinforced, and the links between natural resource conservation and sustainability were better understood.
The key roles of food systems in combating climate change and protecting biodiversity were highlighted, including climate-smart agriculture, agro-ecology, and agro-forestry, which significantly reduce the carbon footprint, as well as sustainable aquaculture and fishing, watershed management, and landscape restoration.
The main actions needed to enhance synergy between food systems, climate, and biodiversity were discussed, such as adopting an integrated, harmonized, and multi-sectoral approach and establishing a common monitoring system.