Agroecology Preparation Workbook

The Food and Agriculture Organization (FAO) defines agroecology as a system redesign framework that optimizes and adapts to local contexts. The 10 Elements of Agroecology framework was developed between 2015 and 2019 through a multi-stakeholder process. The framework consists of five ecological elements: diversity, co-creation and knowledge sharing, synergies, efficiency, and recycling, as well as five social and political elements: human and social values, food culture and traditions, responsible governance, circular and solidarity economy, and accountability. Diversity is essential to the agroecological transition as it improves food security and nutrition while conserving, protecting, and enhancing natural resources. Co-creation and knowledge sharing involve participatory processes to develop agricultural innovations that solve local problems. Synergies improve essential functions within food systems by contributing to production and multiple ecosystem services. Efficiency is achieved through innovative agroecological practices that allow more to be produced using fewer external resources. Recycling reduces the economic and environmental costs of agricultural production. Resilience is improved by protecting and enhancing rural livelihoods, equity, and social well-being. Food culture and traditions promote healthy, diverse, and culturally appropriate diets, contributing to food security and nutrition while maintaining healthy ecosystems. Responsible governance mechanisms at different levels (local, national, and global) are essential for sustainable food and agriculture systems. The circular and solidarity economy restores the link between producers and consumers, providing innovative solutions to live within the limits of the planet while establishing social foundations for inclusive and sustainable development. The Kaydara agroecological farm school, founded by Gora Ndiaya in 2010, aims to be a reference place for training, information, demonstration of agroecological practices, and promotion of local initiatives for sustainable development. The farm school's main goals include training young people in sustainable agriculture, promoting organic practices and renewable energy, protecting and conserving seed gene, and developing concerted actions with populations to protect their environment. Agroecological practices at Kaydara Farm include the use of vegetative cover to prevent moisture loss, oxidation of organic matter, and soil microorganisms. Shelf culture mimics the layering of plants in a forest by planting tall, medium, and low plants in association to make the most of sunshine and create beneficial microclimates. The farm also uses coconut palms as a defense against the sun and wind, with small fruit trees and bushes planted between them, and annual vegetable gardens at ground level. Fertilizing in an organic system is often a challenge for organic farmers, as chemical fertilizers can give quick results but do not add significant organic matter to the soil. Organic fertilizers include solid organic fertilizers such as farm manure, manure, and compost, as well as liquid organic fertilizers such as plant extracts, aqueous compost extracts, compost teas, liquid manure, and manure teas. Compost is a good source of organic matter, micronutrients, and organic acids, and is the basis of soil life and plant nutrition. Compost production involves the management of the decomposition of organic matter, requiring five essential ingredients: water, oxygen, carbon, nitrogen, and decaying organisms. Compost contains most plant nutrients, some in small amounts, and can improve soil structure, moisture retention capacity, and nutrient retention. It can also suppress certain pests and diseases.