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Biodiversity, Dietary Diversity and Quality


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Biodiversity, Dietary Diversity and Quality - Dr Emile Frison, Director General, Bioversity International

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Biodiversity, Dietary Diversity and Quality

  1. 1. Biodiversity, Dietary Diversity and QualityEmile Frisson, Director General, Bioversity InternationalFood Security in Africa – Bridging Research and PracticeSydney, Australia 29 – 30 November 2012
  2. 2. Context
  3. 3. The Current Situation- 870 million undernourished and 2 billion micronutrient deficiencies- 1.4 billion adults overweight and childhood obesity rising- Of the 50,000 edible plants only a few hundred significantly contribute to foodsupplies- 3 (Maize, Rice and Wheat) provide 60% of world’s food energy intake
  4. 4. Necessary Actions Innovative strategies for sustainable and resilient food systems, emphasizing biodiversity Rethink how food is produced, stored, processed, distributed, marketed and consumed Some Key Issues are: - Focus on productivity increases of staples - Dietary Transition - Value Chain and Food System Approach - Habitat loss, resource depletion, population, climate change
  5. 5. Nutrition, Biodiversity & AgriculturalInterventions
  6. 6. S Interventions Nutritional Status H O R- Breastfeeding T- Complementary feeding Food/nutrient R- Vitamin A Health O intake supplementation U T- Zinc, Iron, Folate E supplementation S- Hygiene Health, Care Water/ Food Household Care-Agricultural Resource Sanitation security Food Resources Lintensification s Access Services O-- Biodiversity N- Poverty reduction G- Income generation- Education INSTITUTIONS R- Health systems O strengthening POLITICAL & IDEOLOGICAL U- Womens’ FRAMEWORK T empowerment E ECONOMIC STRUCTURE S RESOURCES ENVIRONMENT, TECHNOLOGY, PEO PLE Adapted from Ruel (2008) & UNICEF (1990) 6
  7. 7. Agricultural biodiversity and nutrition - pathways
  8. 8. Sustainable Diets and Food Systems Staple food production essential for macronutrients1 but must be….. Complemented with foods that provide essential2 nutrients, livelihoods and ecosystem services Recognizing agricultural biodiversity decreases risk3 (diversification) and increases resilience while avoiding natural capital depletion 8
  9. 9. Where does agricultural biodiversity fit?We know it is critical as:• a safety net against hunger• a basis to strengthen local food systems and environmental sustainability• a rich source of nutrients for improved diet diversity and quality 9
  10. 10. The EconomistFeeding the World– Africa ConferenceJohannesburg15-16 November 2012
  11. 11. The Economist Feeding the World – Africa Conference1 The crucial role of women2 Importance of investment in research3 Innovative public/private partnerships4 Food and NUTRITION security Greater focus on and use of the diversity of African5 crops 11
  12. 12. Re-introducing green leafy vegetables in Kenya 12
  13. 13. Thank youFor more