Abstract:
BACKGROUND: Very little has been researched about the efficacy, effectiveness, feasibility, sustainability and impact of
food-based approaches on the diets and nutritional status of populations at risk of hunger and food insecurity. This
study contributes knowledge about the impact of food-based approaches on the diets of populations at risk of
hunger and food insecurity in four of the poorest rural communities in South Africa. The study investigated the
consumption and production patterns of rural households (278 in summer and 280 in winter) in four sites in the
poorest municipalities in South Africa.
METHODS: A multistage stratified random sampling technique was applied to identify the communities and sample
households for the quantitative survey and qualitative assessments. Qualitative and quantitative data were collected
between 2013 and 2015 through focus group discussions (FGDs), key informant interviews and the two-round
panel survey to cover both the summer and winter seasons at each site.
RESULTS: Home gardening led to a significant positive increase in the consumption of white roots and tubers, dark
green leafy vegetables, orange-coloured fruit and other fruit in the 24 h prior to the survey. Participation in a
community garden led to significant increases in the consumption of dark green leafy vegetables and other
vegetables. School gardening did not demonstrate any statistical relationships with the consumption of foods from
the crop-related food groups. Crop production improved dietary diversity. Selling produce and irrigation showed a
stronger improvement in dietary diversity. Seasonality affected the availability of fresh fruit and vegetables for home
consumption in winter.
CONCLUSIONS: Producing beyond that solely for home consumption has greater benefits for dietary diversity and a
consumption-smoothing effect during the post-harvest period. Politicians and the scientific community should
recognise the role that household and small-scale crop production plays in supporting household consumption
and the provision of essential micronutrients despite constraints and disincentives. Production and education
programmes should focus on strengthening existing good consumption patterns and promoting the consumption
of foods that can improve dietary diversity.
