The synergy of indigenous vegetables and bioenergy for nutritious food sovereignty in Tanzania and beyond: a systematic review
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Date
2026
Journal Title
Journal ISSN
Volume Title
Publisher
Scientific Research Publishing
Abstract
Ensuring food sovereignty amid climate change, energy insecurity, and fragile
food systems remains a central challenge for low- and middle-income coun-
tries. Indigenous vegetables (IVs) and bioenergy represent two locally
grounded yet often separately addressed components of sustainable develop-
ment. This systematic review synthesises evidence on how synergies between
IVs and bioenergy systems jointly advance nutritious food sovereignty in Tan-
zania and comparable contexts globally. Drawing on 123 peer-reviewed and
grey literature sources published between 1990 and 2025, the review demon-
strates that IVs provide climate-resilient, nutrient-dense foods essential for di-
etary diversity, while bioenergy enables energy-efficient processing, preserva-
tion, and storage of these foods. When integrated, IVs and bioenergy form a
circular bioeconomy in which agricultural residues are valorised into clean
energy, post-harvest losses are reduced, nutrient retention is enhanced, and
reliance on imported food and fossil fuels declines. The review further shows
that such synergies align strongly with national development strategies and
global sustainability frameworks, including Tanzania’s NMNAP II, FYDP III,
and the Sustainable Development Goals (SDGs 2 and 7). The paper concludes
that integrating indigenous agri-food systems with decentralised bioenergy is
not merely a technical option but a strategic pathway toward equitable, resili-
ent, and sovereign food-energy systems. Future research should focus on so-
cio-technical integration, gender-inclusive governance, and scalable policy
frameworks to unlock the full potential of IV-bioenergy synergies.
Description
Journal of Power and Energy Engineering, 2026, 14(3), 1-26
Keywords
Indigenous vegetables, Bioenergy, Food sovereignty, Circular bioeconomy, Clean cooking, Tanzania
Citation
DOI: 10.4236/jpee.2026.143001