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Engaging stakeholders on
the International Year of Pulses
through online dialogues
Renata Mirulla
Agricultural Development...
FAO’s online network for
knowledge sharing and
policy dialogue on food
security and nutrition
www.fao.org/fsnforum
TheGlob...
FSN Forum activities for the IYP
Online discussions
• Pulses are praised for their health, environmental and
economic bene...
• Awareness raising
• Involvement of stakeholders
• Gathering of and linking practical experiences and research
• Connecti...
Independent
9%
Academia
39%
International
organizations
14%
Public sector
9%
Private sector
11%
Civil Society
Organization...
Participation by countries
• Support seed systems which empower smallholders, improve availability of and access to
underutilized, high quality and c...
Make pulses accessible and attractive, responding to the aspirations of consumers and tackling
new consumer trends:
• Rais...
How to promote consumption
in a context of changing consumer habits?
• Invest in product innovation, broadening the range ...
For further information
www.fao.org/fsnforum-FSN-moderator@fao.org
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IYP Global Fora

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http://www.fao.org/pulses-2016/en/ International year of Pulses 2016 - Global Dialogue -FSN Forum activities IYP

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IYP Global Fora

  1. 1. Engaging stakeholders on the International Year of Pulses through online dialogues Renata Mirulla Agricultural Development Economics Division, FAO
  2. 2. FAO’s online network for knowledge sharing and policy dialogue on food security and nutrition www.fao.org/fsnforum TheGlobalForum onFoodSecurityand Nutrition(FSNForum)
  3. 3. FSN Forum activities for the IYP Online discussions • Pulses are praised for their health, environmental and economic benefits. How can their full potential be tapped? • Pulses: innovations from the field to the cooking pot Webinars • Pulses for food security and nutrition • Pulses: innovations from the field to the cooking pot
  4. 4. • Awareness raising • Involvement of stakeholders • Gathering of and linking practical experiences and research • Connecting virtual exchanges with face-to-face meetings • Networking • Collection of recipes Outcomes
  5. 5. Independent 9% Academia 39% International organizations 14% Public sector 9% Private sector 11% Civil Society Organizations 18% Participation by affiliation
  6. 6. Participation by countries
  7. 7. • Support seed systems which empower smallholders, improve availability of and access to underutilized, high quality and climate-resilient varieties that are suited to local conditions. • Promote mixed cropping systems that allow to take advantage of the beneficial impacts of pulses (i.e. crop rotation, intercropping). • Support access to markets and value addition, including processing and packaging of pulses at the community level. • Support stronger networks between the different actors in the pulse value chain, including establishing cooperatives. “We need marketing strategies to add value to local production of pulses, such as the geographic origin protection, and investment in research and innovation to reduce the yield gap between cereals and pulses” – Massimo Iannetta, ENEA, Italy How to promote production?
  8. 8. Make pulses accessible and attractive, responding to the aspirations of consumers and tackling new consumer trends: • Raise awareness on the health and nutrition benefits of pulses in addressing malnutrition (with a particular focus on children’s and women’s diets) and non-communicable diseases, specifically by involving health professionals, dieticians, chefs, social media, etc. • Incorporate pulses in food aid programmes, public distribution systems, public procurement and school meals. “In Burkina Faso and other countries of West Africa, we need: 1) communication to reestablish the image of pulses emphasizing the beneficial effects on the present state of health of the population, 2) establish a repertoire of improved local dishes …” – Georges Bazongo, Tree Aid, Burkina Faso How to promote consumption in a context of changing consumer habits?
  9. 9. How to promote consumption in a context of changing consumer habits? • Invest in product innovation, broadening the range of commercial preparations and diversifying the use and consumption of pulses, responding to needs of specific target groups (e.g. athletes) • Promote updated and innovative recipes • Promote research and raise awareness on fast-cooking and fast-soaking methods “Social media together with gastronomical innovation can help pulses become 'the next quinoa’ ” – Sarah Najera, FAO, Italy
  10. 10. For further information www.fao.org/fsnforum-FSN-moderator@fao.org

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