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Concept note Regional symposium on sustainable food systems for healthy eating

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Concept note Regional symposium on sustainable food systems for healthy eating

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Concept note Regional symposium on sustainable food systems for healthy eating

  1. 1. ©FAO / Fabiola Alcorta 5-6-7 September 2017 El Salvador CONCEPT NOTE REGIONAL SYMPOSIUM ON SUSTAINABLE FOOD SYSTEMS FOR HEALTHY EATING ©FAO / Fabiola Alcorta
  2. 2. 1 In 2015, Latin America and the Caribbean achieved the two Millennium Development Goals related to poverty and hunger: by reducing the proportion of people living in extreme poverty by 66%, and the proportion of the total undernourished population by almost 63%. The region has also achieved the most ambitious goal established by the World Food Summit (WFS), to reduce by half the total number of hungry persons in accordance with data recorded at the start of the 1990s. The region has also demonstrated significant progress on nutrition, such as the reduction of stunting prevalence by 12.9 percentage points over the last 25 years. However, malnutrition is an issue that affects society as a whole, although different population groups are affected in different ways. Globally, there are 800 million people undernourished, 161 million children under the age of five are stunted, two billion people who suffer from micronutrient deficiencies, 1 900 million people who are overweight and 600 million who suffer from obesity. Overweight and obesity cause about 3.4 million deaths each year; this form of malnutrition is associated with the development of non-communicable chronic diseases such as diabetes, hypertension, cardiovascular diseases and cancer. The region of Latin America and the Caribbean is no different: there are 34 million undernourished people, 6.1 million children under age five are stunted, and almost four million are affected by overweight and 38.5% with anemia. Anemia affects 17% of the population of women of childbearing age (between 15 and 49 years old). Over 50% of the adult (>18 years old) population are overweight and 23% are obese. The non-communicable chronic diseases are among the leading causes of death in almost every country of the region. The availability of sugar is greater than that observed in developed regions and the availability of fats per capita is greater than the recommended range for a healthy diet, whereas the availability of fish per person is the lowest of all regions of the world, and each year 127 million tons of food are lost or wasted. Confronted with these facts, several dialogue and consultation mechanisms have agreed that it is required a fundamental change in order to strengthen, preserve or recover food systems that guarantee sustainability and the capacity to provide nutritious meals affordable to everyone, incorporating an integrated perspective ranging from the conservation of ecosystems through the more efficient and sustainable use of land and natural resources, improving the techniques used for the production, storage, transformation, processing marketing and commercialization of food, up to the management of food losses and waste and the empowerment of responsible consumers as a prime force in the food system. This was the role of the Second International Conference on Nutrition (ICN2), held in November 2014, which issued the Rome Declaration on Nutrition and its accompanying Framework for Action in which member countries committed to “enhance sustainable food systems by developing coherent public policies from production to consumption across relevant sectors to provide year- round access to food that meets people’s nutritional needs and promotes safe and varied healthy diets.” In January 2015, the Community of Latin American and Caribbean States (known by its Spanish acronym as CELAC) approved and adopted the Plan for Food Security, Nutrition and the Eradication of Hunger by 2025. The Plan is based on four main pillars to strengthen the dimensions of food security and nutrition through the generation of policies, programmes, strategies and projects using a multisectoral approach at the national, subregional and regional levels. ©FAO/2017
  3. 3. 3 In September 2015, the 2030 Agenda for Sustainable Development was adopted, based on the premise that it was possible to achieve an integral form of development that harmonize economic, social and environmental sustainability and “that leaves no-one behind.” The 2030 Agenda includes 17 Sustainable Development Goals (SDGs), in which nutrition holds a prominent position, reiterating and reinforcing the commitments of ICN2. Subsequently, in April 2016, the United Nations General Assembly proclaimed the Decade for Action on Nutrition (2016-2026), thus creating the political environment favorable for the transforming of commitment into action. The Latin America and the Caribbean Regional Symposium on sustainable food systems for healthy eating offers the opportunity to consider the challenges and opportunities in shaping sustainable food systems that assure everyone the human right to adequate and healthy food. The Symposium will also convene a multisectoral forum to share practical solutions, successful experiences and lessons learned about the process of recreating sustainable, equitable and inclusive systems in Latin America and the Caribbean. The Symposium will focus on efforts to deal with the multiplicity of challenges that malnutrition represents in all its forms, and determine the opportunities to tackle them over the next few decades, via three central themes that provide a regional perspective on sustainable, equitable and inclusive food systems which will serve as a viable platform for promoting a healthy, balanced and diversified eating: Central themes The Symposium will focus on efforts to deal with the multiplicity of challenges that malnutrition represents in all its forms, and determine the opportunities to tackle them over the next few decades, via three central themes that provide a regional perspective on sustainable, equitable and inclusive food systems which will serve as a viable platform for promoting a healthy, balanced and diversified eating: 1. Policies and initiatives1 that guarantee the availability of diversified and healthy foods: measures to promote the production, transformation, storage, supply, distribution, marketing and commercialization of a diversified and healthy foods in a sustainable and efficient manner; 2. Policies and initiatives associated with the access to and consumption of a diversified and healthy foods: measures to guarantee affordability and promote the sustainable consumption of a diversified and healthy foods. 3. Policies and initiatives that improve intersectoral governance for sustainable, equitable and inclusive food systems. 1 For example, public policies, programmes, administrative and institutional arrangements, governance and regulatory mechanisms, social and innovative technologies. ©FAO/2017 2
  4. 4. 3 2 Although there are local, national and subregional food systems, their interdependence is acknowledged in the conformation of a food system. Cross-cutting themes Under the three central themes, initiatives will receive 1. The centrality of women in the promotion of sustainable food systems and healthy eating; 2. The contribution of indigenous peoples, Afro-descendants and traditional diets for healthy eating; 3. The need to combat the effects of climate change and other environmental factors affecting food and nutritional security; 4. Human rights, life cycle and equal attention to groups in vulnerable situation. Objective The objective is to promote strategies to achieve sustainable, equitable and inclusive food systems2 that guarantee the right to an adequate food and eradicate all forms of malnutrition and, therefore, help to achieve the targets of the Sustainable Development Goals in Latin America and the Caribbean. Expected outcomes • Identified the core elements and principles that could define a sustainable, equitable and inclusive food system for healthy eating and bring all forms of malnutrition to an end. • Provided recommendations to Governments and other actors of food systems that would enable the design and implementation of strategies, policies and programmes to transform food systems into becoming more sustainable, more equitable, more inclusive and sensitive to nutritional needs. Methodology and activities • Presentations and working group dialogues divided into thematic sessions. • Plenary sessions in which the ideas considered at the thematic sessions are presented. Profile of the participants • Governments (agriculture, health, social development, education, environment, research institutes, planning, economics and finance, consumer protection bodies), parliamentarians, academics, the private sector, non-governmental organizations, civil society associations or organizations (cooperatives, consumer organizations), international agencies and organizations, and so on. ©FAO/2017
  5. 5. 4 ©FAO/2017 Organization of the Symposium Steering Committee of the Symposium PAHO/WHO, FAO. Functions of the Steering Committee Act as secretariat of the Symposium through the following main activities: • Prepare the Concept Note, agenda and organization of the Symposium in coordination with the host country. • Lead the organization of the national consultations in coordination with the relevant Government authorities. • Organize the “Call for Experiences.” Technical Advisory Committee The Technical Advisory Committee of the Regional Symposium on sustainable food systems for healthy eating is a group of persons from the various countries of the region each possessing a high degree of technical and applied knowledge, as well as the relevant trajectory on the matters covered in the Symposium, such as sustainable rural development and food systems, food and nutritional security. In the exercise of its functions, the committee will coordinate permanently with the Steering Committee. Objective Strengthen in both conceptual and technical terms the process of design and implementation of the Symposium through the appropriate technical knowledge and experience. Members • Elisabetta Recine, Director of the Food and Nutritional Security Observatory of the University of Brasilia. • Rafael Pérez-Escamilla, Director of the Office of Public Health, School of Public Health, Yale University.
  6. 6. 5 • Establish conceptual reference frameworks for the development of the National Consultations and submit observations on its outcomes. • Participate on and moderate sessions or panels of the Symposium. • Contribute towards the design and review of the report of the Symposium and help with the dissemination and follow-up of its results. • Any other function that the Committee might deem necessary. ©FAO/2017 • Dinorah López Velázquez, Food Rights Activist, FIAN Mexico. • Rocío Miranda, President of the Unit of Indigenous and Rural Farmers Force of Mexico. • Daisy Márquez, Executive Director of the Food and Nutritional Security Council of El Salvador. • Carolina González, Representative of the International Centre for Tropical Agriculture (CIAT), Colombia. • Danilo Pérez, Director of the Consumer Defense Centre, El Salvador. Functions • Contribute to the design of a general conceptual framework for the Symposium. • Establish technical criteria for the “Call for Experiences”. • Assist the process of submission of experiences and select those to be presented at the Symposium.
  7. 7. 7 Call for experiences Objective: to make available to the participants of the Symposium any stimulating experiences about innovations in the various aspects that comprise a food system and that might have contributed to its sustainability. Types of experience: highest consideration will be placed on innovative experiences that assume a rethinking of the current food system in such a way as to transform it towards its sustainability in social, economic and environmental terms. Eligible experiences will relate to the production, transformation, storage, transportation, marketing, commercialization and consumption of food, and those that broach in a generalized manner the issues of food and nutritional security or the right to food. High consideration will be given to experiences that incorporate perspectives of gender, indigenous peoples, and African descent, and experiences coherent with regional and global processes, such as the Framework for Action of the Second International Conference on Nutrition, the CELAC SAN Plan, and the 2030 Agenda for Sustainable Development. Entities: public organizations, academic institutions, civil society organizations, and food producer, processing, marketing or consumer organizations. Presentation format: experiences must be presented in the form of a technical profile whose format and evaluation criteria (annex 1) will be made available on the website of the organizing institutions: http://plataformacelac.org/experiencias The application may be accompanied by additional visual or audiovisual material if deemed pertinent. Call for submissions: the call for submissions will be published on the official web page of the Symposium and will be open from the 21th June to 21th July 2017. Selection: the Technical Committee, supported by the Steering Committee, will consider the experiences submitted and select those to be presented during the Symposium (either in the thematic sessions or through posters), based on the selection criteria published on the web page of the Symposium. The experiences chosen to be presented during the Symposium may also form part of a virtual platform on best practices or a joint publication on food systems by FAO and PAHO to provide government officers, international organizations or civil society organizations with information and inspiration to promote food system. REGIONAL SYMPOSIUM ON SUSTAINABLE FOOD SYSTEMS FOR HEALTHY EATING ©FAO/2017 6
  8. 8. 7 National and/or subregional consultations Objective: to generate a process of national exchange that would enable reflection, positioning and agreements to be established prior to the Regional Symposium, to enrich and add depth to the regional debate. Consultation sites: the national consultations will take place in countries where important windows of opportunity have been identified in relation to the study, analysis and transformation of food systems to make them sustainable and nutrition-sensitive. Methodology: the national Offices of PAHO and FAO, in conjunction with the representative of the corresponding national institution, will prepare the national consultations. The initial discussion document will be an executive summary based on the report on food systems and nutrition prepared by the High Level Panel of Experts of the Committee on World Food Security and the 2016 Panorama of Food and Nutritional Security in Latin America and the Caribbean prepared by FAO and PAHO (http://www.fao.org/3/a-i6747s.pdf). Government representatives (agriculture, health, social development, education, environment, research institutes, planning, economy and finance, consumer protection institutes), parliamentarians, academics, the private sector, non-governmental organizations, associations or civil society organizations (cooperatives, consumer organizations), international agencies and organs, will be invited to participate in the consultations. Each consultation will consist of three sessions. The objectives of the Symposium will be presented in the first session, together with the structure of the consultation process and the content of the two baseline documents. In the second session, the participants will be divided randomly into smaller discussion groups in such a way as to ensure diversity of the participants in terms of their origin and the interests they represent. Each group will be tasked with assigning a Facilitator and a Rapporteur from amongst their members. The Facilitator will be responsible for coordinating the discussions using as a guide the same questions raised for the thematic sessions of the Symposium. The Rapporteur will summarize in 150 words the considerations of the group on each of the sub-themes. In the third session, the Rapporteur of each group will present the results of their group discussions to the rest of the participants, after which the participants will be invited to discuss the outcomes of the dialogue groups. The consultant will be responsible for presenting the final report of the consultation, which must incorporate integrally the texts produced by each working group, and a synthesis of the same report in which there will be identified three key messages of the consultation for the Symposium. REGIONAL SYMPOSIUM ON SUSTAINABLE FOOD SYSTEMS FOR HEALTHY EATING ©FAO/2017
  9. 9. 9 Annex 1 – Selection criteria Best practices will be evaluated by the Technical Advisory Committee on the basis of the following criteria: 1. Respect for the Human Right to Adequate Food. 2. The contribution made to a food system that is sustainable, equitable and inclusive (positive impact on the various elements of a food system). 3. A systemic, intersectoral and participative approach to food and nutritional security. 4. Contribution towards the implementation of the Rome Declaration on Nutrition and its Framework for Action and the Sustainable Development Goals. 5. The possibility of replication at the national, regional and global levels. 6. An approach that contributes to combating the effects of climate change and other environmental factors affecting food and nutritional security. 7. An approach that promotes gender equity and the centrality of women in the promotion of sustainable food systems and healthy eating. 8. An approach that promotes the contribution of indigenous peoples, people of African descent and traditional diets for healthy eating. 9©FAO/2017 8 9©FAO/2017 8
  10. 10. ©FAO,2017 I7720EN/1/08.17

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