FAO launches UN International Year of Fruits and Vegetables 2021
Ricardo Lopes
Published 2020년 12월 22일
The Director-General of the Food and Agriculture Organization of the United Nations (FAO), Qu Dongyu, launched last Tuesday, December 15, the International Year of Fruits and Vegetables 2021 (IYFV) with a call to improve production healthy and sustainable food through innovation and technology and to reduce food losses and waste.
Proclaimed at the 74th session of the UN General Assembly, International Year of Fruits and Vegetables 2021, it is dedicated to raising awareness about the important role of fruits and vegetables in human nutrition, food security and health.
Speaking at the event, the Director-General of FAO described the initiative as “a unique opportunity to raise global awareness” and stated that the COVID-19 pandemic has challenged people to find new ways to fight hunger and malnutrition. He also highlighted the role of digital technologies in improving nutrition and market opportunities. "In the current health crisis that we face around the world, promoting healthy diets to strengthen our immune systems is especially appropriate," said Qu Dongyu.
While noting the challenges in improving production and agri-food chains, the Director-General of FAO encouraged countries to see the International Year as an opportunity to improve infrastructure, agricultural practices, thus supporting small farmers. He added that fruits and vegetables were a good way for farmers to create cash crops.
Chile played a leading role in proclaiming the International Year of Fruits and Vegetables and the country's Minister of Agriculture, Antonio Walker, told the event that there were many challenges in promoting healthy eating habits, while calling for coordinated action to curb malnutrition.
Helena Leurent, the Director-General of Consumers International, who represents 200 consumer organizations worldwide, said it was vital that consumers have the right to a fair, safe and sustainable market and that they are actively involved in how it would be shaped in the future.
Fruits and vegetables are good sources of dietary fiber, vitamins and minerals and beneficial phyto-chemicals. FAO and the World Health Organization recommend that each adult consume at least 400 grams of fruit and vegetables daily to prevent chronic diseases, such as cancer, diabetes, heart disease and obesity, as well as to combat micro-nutrient deficiencies.
Director-General of FAO noted that food losses and waste in the fruit and vegetable sector remains a problem with considerable consequences, and that "innovative technologies and approaches are of critical importance" as they "can help maintain the safety and quality, increasing the shelf life of fresh products and preserving their high nutritional value ".
Food loss and waste reduction improve food security and nutrition, reduce greenhouse gas emissions, reduce pressure on water and land resources and can increase productivity and economic growth.
Up to 50% of fruits and vegetables produced in developing countries are lost in the supply chain between harvest and consumption.
The defense of fresh products is consistent with the objective of strengthening the role of small farmers and family farmers, and promotes broader market options for millions of rural families. Gender equity opportunities are also noteworthy, as women often play leadership roles for their families in both fruit and vegetable production and consumption.
With the COVID-19 pandemic, the need to transform and re-balance the way our food is produced and consumed has only been more pronounced.
Proclaimed at the 74th session of the UN General Assembly, International Year of Fruits and Vegetables 2021, it is dedicated to raising awareness about the important role of fruits and vegetables in human nutrition, food security and health.
Speaking at the event, the Director-General of FAO described the initiative as “a unique opportunity to raise global awareness” and stated that the COVID-19 pandemic has challenged people to find new ways to fight hunger and malnutrition. He also highlighted the role of digital technologies in improving nutrition and market opportunities. "In the current health crisis that we face around the world, promoting healthy diets to strengthen our immune systems is especially appropriate," said Qu Dongyu.
While noting the challenges in improving production and agri-food chains, the Director-General of FAO encouraged countries to see the International Year as an opportunity to improve infrastructure, agricultural practices, thus supporting small farmers. He added that fruits and vegetables were a good way for farmers to create cash crops.
Chile played a leading role in proclaiming the International Year of Fruits and Vegetables and the country's Minister of Agriculture, Antonio Walker, told the event that there were many challenges in promoting healthy eating habits, while calling for coordinated action to curb malnutrition.
Helena Leurent, the Director-General of Consumers International, who represents 200 consumer organizations worldwide, said it was vital that consumers have the right to a fair, safe and sustainable market and that they are actively involved in how it would be shaped in the future.
Fruits and vegetables are good sources of dietary fiber, vitamins and minerals and beneficial phyto-chemicals. FAO and the World Health Organization recommend that each adult consume at least 400 grams of fruit and vegetables daily to prevent chronic diseases, such as cancer, diabetes, heart disease and obesity, as well as to combat micro-nutrient deficiencies.
Director-General of FAO noted that food losses and waste in the fruit and vegetable sector remains a problem with considerable consequences, and that "innovative technologies and approaches are of critical importance" as they "can help maintain the safety and quality, increasing the shelf life of fresh products and preserving their high nutritional value ".
Food loss and waste reduction improve food security and nutrition, reduce greenhouse gas emissions, reduce pressure on water and land resources and can increase productivity and economic growth.
Up to 50% of fruits and vegetables produced in developing countries are lost in the supply chain between harvest and consumption.
The defense of fresh products is consistent with the objective of strengthening the role of small farmers and family farmers, and promotes broader market options for millions of rural families. Gender equity opportunities are also noteworthy, as women often play leadership roles for their families in both fruit and vegetable production and consumption.
With the COVID-19 pandemic, the need to transform and re-balance the way our food is produced and consumed has only been more pronounced.
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