Sustainable diets and biodiversity

How do I eat nutritionally well while keeping greenhouse gas emissions and embedded water low? I once again wish to emphasize that in the current context of difficulties and challenges, it is the shared responsibility of all actors to solve the problems of hunger and degraded ecosystems, and I am convinced that united we can reach the goal of sustainable diets and biodiversity diets, now and for future generations.

Unfortunately, while the evidence that policy needs to address the conundrum of sustainable diets, there are pressures not to face up to the issue. Proposal notified to the EU. Sustainability and UK food policy — However, through communication efforts involving the Minis- ter of Health, the chefs of the most famous restaurants of Nairobi who prepared new recipes with this leafy vegetable and by introducing it in the canteen of parliament, this food has been re-evaluated and people are taking pride again in producing, purchasing and consuming these vegetables.

It redefines what we mean by progress. That is why many people working in this area now see the challenge of sustainable diets as requiring cultural signposts too. But such foods lack nutrient quality and have heavy carbon and water footprints. Fourthly, we must research which arguments and factors are most effective in delivering consumer behaviour change.

This Symposium is the right forum for us to do just that. These examples and numerous others show that we can make a difference, the simplification of agriculture and the simplification of diets is not something that we just have to accept.

December 2, Rio de Janeiro. Globalization, industrial agriculture, rural poverty, population pressures and urbanization have changed food production and consumption in ways that profoundly affect ecosystems and human diets, leading to an overall simplification of diets.

In this context, I want to pay respects to pioneering work by some NGOs trying to grapple with this problem. What is more, the farmers themselves were consuming the cassava and of course this had a negative impact on their diet.

Or to eat what we like? Health is more than safety or minimum requirements; it is also about optimising nutrition, addressing not just dietary deficiencies but dietary excess.

Highinput industrial agriculture and long-distance transport increase the availability and affordability of refined carbohydrates and fats, leading to an overall simplification of diets and reliance on a limited number of energy-rich foods. This takes me to the role of agriculture, with nutrition being in the medical camp and agriculture just caring about the quantity of food produced, any links between agriculture and nutrition are weak or totally lacking.

I do hope that your collective intellectual wisdom will also offer broad perspectives on ways of changing current global thinking on how to feed the world sustainably and achieve food and nutrition security. We have much to do. As we are aiming to have as many signatures as possible by 29 November, when the petition will be presented to member countries on the occasion of the th session of the FAO Council, I am inviting all of you, if you have not yet done so, to sign the petition on the tables placed outside the room.

Our aim was to reintroduce these vegetables, to provide nutritious food in supermarkets and markets and to give farmers the opportunity to augment their income.

This triple focus is not precise enough, I believe. The Centre for Food Policy where I work has taken a different direction.

In conclusion, I believe that the case for the better definition of sustainable diets is overwhelming. That was the German and Swedish approach.

I do not need to remind a Symposium called by biodiversity experts that modern diets and food production methods are part of the problem of shrinking genetic diversity.

We eat as though there are two 23 planets! But everywhere in the world, interest in the issue of sustainable diets is actually growing. Food is also a cultural and economic matter. It is not just about producing calories, but diverse diets and that is why these neglected and underutilized species are so important.

We cannot just pursue increased production at all costs. The agriculture sector is responsible for ensuring the production, commercialization and distribution of foods that are nutritionally adequate, safe and environment friendly. The gap between the agricultural and the nutrition and health sectors must be closed.

FAO encourages reproduction and dissemination of material in this information product. Sustainable Development Commission, Setting the Table: In spite of the increasing acknowledgement of the value of traditional diets, major dietary shifts are currently observed in different parts of the world, representing a breakdown in the traditional food system.

I am very pleased to see that, through a number of initiatives that have taken place and are taking place in different parts of the world, we are beginning to build this much needed awareness of malnutrition and its devastating impact on the peoples of developing countries.

That may be an excuse for inaction, of course, but there is some truth, too.sustainable diets and biodiversity directions and solutions for policy, research and action sustainable diets and biodiversity directions and solutions for policy, research and action.

The book “Sustainable diets and biodiversity” was published in August by the Food and Agriculture Organization of the United Nations (FAO) and Bioversity International. ABSTRACT This book presents the current state of thought on the common path of sustainable diets and biodiversity and addresses the linkages among agriculture, health, the.

Sustainable diets and biodiversity

This book presents the current state of thought on the common path of sustainable diets and biodiversity. It consists of 4 chapters which look at sustainable diets and biodiversity through sustainable food production and consumption which is illustrated with ten cases studies.


Sustainable diets and biodiversity
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