At Emerging, Jacob works as a Project Coordinator. Prior to joining the team, Jacob explored ecosystem financial values that natural ecologies and biodiversity hold and provided administrative and financial support for The Wildlife Foundation (TWF) in Kenya. In this capacity, Jacob worked on projects that resolve human wildlife conflicts and...

At Emerging, Jacob works as a Project Coordinator. Prior to joining the team, Jacob explored ecosystem financial values that natural ecologies and biodiversity hold and provided administrative and financial support for The Wildlife Foundation (TWF) in Kenya. In this capacity, Jacob worked on projects that resolve human wildlife conflicts and initiated sustainable land use planning in collaboration with pastoral communities living within and around wildlife dispersal areas in Kenya.  He supported the growth of several sustainable social enterprise models thus ensuring peaceful coexistence between humans and wildlife, hence safeguarding a balanced ecosystem. Jacob is credited with the successful inception of The Wildlife Foundation Centre field conservation education camp program, an initiative that brings local and international students for summer camps in Kenya. 

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Embracing the Goodness of Dairy Around the World

Milk consumption dates back to the 5th century AD where cows and sheep were prized for their milk production. Archaeologists from the University of York identified a milk protein, called beta-lactoglobulin (BLG), placed in the mineralized dental inscription of seven people who lived in the new stone age period. This shows that humans have been drinking animal milk for at least 6,000 years. 

In the current era, some of the best and most famous delicacies all over the world are prepared using milk as an ingredient. 

In Africa in particular, it is believed that the ability to digest milk co-evolved with livestock domestication as depicted by a geneticist at the University of Pennsylvania. (Read more). 

Baked beans with milk are a common delicacy in East Africa. In regions such as the ranching farmlands of southern Kenya, milk is literally added into every meal that does not include meat. 

Europe is also a huge consumer of milk products as well. Italy created the well-known frozen dessert, Gelato, which is made with dairy. For many, Gelato is a simple way to appreciate the rich taste of milk. 

Dairy has also played a significant role in cooking and baking in North America. Aunt Sally, Florida's first self-made millionaire, made the first Key lime pie in the late 1800s using majorly sweetened condensed milk and lime juice. During the world wars, biscuits were traditionally made with milk as an ingredient as it was cheap and nutritious and therefore served to soldiers to keep them going during hard days in the field.<

Milk is an important source of nutrients that must continue to be embraced all over the world. In 2001, the Food and Agriculture Organisation of the United Nations (FAO) chose June 1st as a day of celebration for milk lovers all over the world. It is also a day to raise awareness of how the dairy sector is contributing to the world’s economic development, livelihoods, nutrition, and environmental sustainability. This day is known as World Milk Day and is celebrated all globally under the hashtags #WorldMilkDay and #EnjoyDairy. 

Come June 1st, join me among others in celebrating the world’s most important nourishment. 

The Interlinks of Climate Change and Water

World Water Day is set for March 22. The UN calls upon all to recognize this basic commodity as an integral part of the Universe. True to its core, water is essentially part of everything from sustaining life, to being a utility in building infrastructure.

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Achieving Zero Emissions by Reducing Food Loss and Waste

Often, carbon emissions resulting from agricultural productions occur during farming and food processing. Commercial scale farming often requires the clearing of chunks of forests and vegetation to accommodate the cash crop. Likewise, reports show that overstocking of livestock has significantly reduced vegetation cover in rural Africa and consequently increasing the quantities of carbon dioxide in the air. At the same time, The Food and Agriculture Organization of the UN (FAO) estimated that 14% of physical quantity of food is lost during post-harvest, up to (but not including) the retail level. This renders a third or 30% of the world’s food lost or wasted each year.

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From Kenya to Canada

Canada; Alberta in particular is a cold region compared to the East African landscapes where I live. I arrived in Calgary on an afternoon and perhaps I anticipated the cold would be a little bit friendly at that time of the day. To my amusement, the sun was out shining but it was a negative degree cold on the gauge.

I was attending work training and orientation for my new role as Project Coordinator, but I was also aware of the environment around me. It was my first trip to Canada and out of Africa for that matter.

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