Presentation Transcript

1. Towards Sustainable Food Systems, FAO's Perspectives

   Sandro Dernini, Sustainable Food Systems Programme, FAO EUROPEAN FOOD SUSTAINABLE CONSUMPTION & PRODUCTION ROUND TABLE 20 November 2013, Brussels
2. FAO/UNEP Sustainable Food Systems Programme (SFSP) The SFSP was established in 2011, with the support of the Government of Switzerland, with the aim to improve resource use efficiency and reduce the pollution intensity of food systems, from production to consumption, while addressing issues of food and nutrition security
3. FAO/UNEP Sustainable Food Systems Programme (SFSP) The FAO/UNEP Agri-food Task Force-SCP of SFSP (established in 2010) brings together a broad coalition of concerned stakeholders: Barbados, Brazil, China, Costa Rica, Ghana, India, Indonesia, Kazakhstan, Marocco, Netherlands, New Zealand, South Africa, Switzerland, United Kingdom, United States of America, European Commission, Consumers International, European Food SCP Roundtable, ICTSD, ISEAL Alliance, IUCN, Sustainable Agriculture Initiative, South Centre, WBCSD, WWF, Fertilizer Association, Action Contre la Faim, FAO, UNCTAD, UNDESA, UNIDO, UNEP
4. FAO/UNEP Sustainable Food Systems Programme (SFSP) Activity cluster:
5. SFSP Recent Activities
6. Towards Sustainable Food SystemsMultistakeholder Engagement for Action World Food Day/Week Conference held 18 October 2013 at FAO headquarters, Rome Sessions: Food consumption as a driver Sustainable food production Improving food chain efficiency Sustainable food systems: ideas for action
7. Voluntary Standards for Sustainable Food Systems: Challenges and Opportunities Workshop held 10-11 June 2013 at FAO headquarters, Rome Overview of voluntary standards Lessons from the field: projects related to food voluntary standards How to make sustainability standards work for farmers and small foo producers What interest and role for the private sector How to make sustainability standards for consumers What is the role of national and international public actors
8. Think.Eat.Save In January 2013, FAO, UNEP and partners launched the Think.Eat.Save: a global campaing to prevent and reduce food waste, from consumers, retailers and hospitality. Think.Eat.Save contributes to SAVE FOOD: Global Initiative on Food Loss and Waste Reduction and to the UN Secretary-General’s Zero Hunger Challenge.
9. UN Secretary-General’s ZERO HUNGER CHALLENGE 100% access to adequate food all year round Zero stunted children less than 2 years All food systems are sustainable 100% increase in smallholder productivity and income Zero loss or waste of food
10. Development of Guidelines for Sustainable Diets FAO/CIHEAM discussion paper Towards the Development of Guidelines for Improving the Sustainability of Diets and Food Consumption Patterns in the Mediterranean Area. CIHEAM/FAO, Feeding Knowledge Project, White paper priority 5: Food consumption patterns, diet, environment, society, economy and health. Expo 2015 Milan
11. Inclusion of the SFSP within the 10YFP-SCP At the Fourth Meeting, the FAO-UNEP Agri-food Task Force (11-12 June 2013 at FAO headquarters, Rome) agreed to move forward to the inclusion of the SFSP within the 10YFP-SCP, adopted at the Rio+20 Conference
12. FAO Initiatives
13. Sustainability Assessment of Food and Agriculture Systems (SAFA) An international reference tool Defines the elements of sustainability Good governance Environment integrity Economic resilience Social well-being
14. Sustainability Assessment of Food and Agriculture Systems (SAFA) SAFA results presented through a polygon over a traffic light colour code Highlighting hotspots that require consideration to improve delivery on specific sustainability themes
15. SAVE FOOD Global Food Loss and Food Waste 1.3 billion tonnes ( 1 300 000 000 000 kg ) 1/3
16. SAVE FOOD The initiative SAVE FOOD aims at encouraging the dialogue on food losses between industry, research, politics and civil society Objectives: Make sure that food is packaged properly on its way from the field to the market, so that it remains edible for longer That in the industrialized countries less food gets wasted and that the consumers plan their purchases more carefully Raising the awareness of the industry for the issue of food loss, which is one of the most important for the future
17. Save and Grow An integrated approach to sustainable production intensification Key elements: Builds on ecosystem services Conserves and enhances natural resources Makes more efficient use of inputs Key lessons Increasing production alone is not sufficient There is no “one size fits all” or “silver bullet” Sustainable production is knowledge intensive
18. Global Agenda of Actionin support of sustainable livestock sector development Apartnership of livestock sector stakeholders committed to the sustainable development of the sector Objectives Huge performance gaps within systems/species and across countries Large potential for social, economic and environmental gains Technical solutions are available but policies need to be better aligned Safeguards: respect socially desirable outcomes: public health, animal genetic diversity, animal welfare… Focus areas Closing the efficiency gap Restoring value to grassland Waste to worth

19. Thank for your attention

    Sandro.dernini@fao.org alexandre.meybeck@fao.org