Frontiers in Environmental Science (Aug 2024)
Learning from farmers on potentials and limits for an agroecological transition: a participatory action research in Western Sicily
Abstract
Like many Mediterranean areas, the Italian island of Sicily faces multiple environmental pressures such as soil loss, fire hazards, and extreme meteorological events, all of which negatively impact local food systems. In response to these threats, a re-thinking of local agriculture and natural resource management is increasingly needed. Agroecology is recognized as a robust proposal for building more resilient food systems grounded in farmers’ knowledge and practices. However, agroecological farming experiences struggle to operate and survive in Sicily due to unfavorable political-cultural, environmental, and socio-economic conditions. Learning from small-scale farmers about the ways they perceive, understand, and overcome structural limits and environmental constraints is key for a transition to agroecology in the study area. Understanding its potentials and limits is essential for planning and identifying transformative actions. We approached the problem by adopting a participatory action research methodology involving selected groups of farmers in Western Sicily. We applied a co-creative approach and developed a systemic analysis of the socio-ecological narratives to identify possible leverage points for a transition to agroecology in the study area. We identified a local potential for shifting the current system of water and fire hazards management to new systems of participatory land stewardship. To be effective, these systems should support agroecological farmers’ income by altering social practices related to food and reducing the influence of dominant agribusiness actors. Our findings indicate that implementing solutions based on the circulation of local ecological knowledge within systems of participatory guarantees can favor the development of solidarity economies and mutualistic relations between farmers, scientists, and communities. Our work suggests that scientists’ facilitation and knowledge co-creation might be of key importance in structuring local, more sustainable food systems.
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