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Eleonora Dupoy, FAO Food Safety and Nutrition-august 2011


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Eleonora Dupoy, FAO Food Safety and Nutrition-august 2011

  1. 1. Potential Origin-Linked Quality Food Products and Their Demand in Ukraine National Workshop Kiev, Ukraine 25-26 August 2011 Food safety and nutritional considerations in producing GI and traditional foods Eleonora Dupouy Food Safety and Consumer Protection Officer for Europe and Central Asia
  2. 2. Presentation outline <ul><li>FAO – mandate and role in improving nutrition and food safety </li></ul><ul><li>Introduction of the FAO programme on Quality Linked to Geographical Origin </li></ul><ul><li>Modern approaches in ensuring food safety </li></ul>
  3. 3. <ul><ul><li>raising levels of food and nutrition security </li></ul></ul><ul><ul><li>agricultural productivity </li></ul></ul><ul><ul><li>rural development </li></ul></ul><ul><ul><li>economic growth </li></ul></ul><ul><li>Areas of activity: </li></ul><ul><ul><li>- information </li></ul></ul><ul><ul><li>- neutral venue </li></ul></ul><ul><ul><li>- advice to governments </li></ul></ul><ul><ul><li>- development assistance </li></ul></ul>FAO’s mandate
  4. 4. Food security <ul><li>Food security is achieved “when all people at all times have physical and economic access to sufficient, safe and nutritious food for a healthy and active life” (1996, WFS) </li></ul><ul><li>Ensuring access to a safe and secure food supply as a basic human right </li></ul>FAO headquarters, Rome
  5. 5. FAO inter-sectoral and f ood-based approaches to improving diets and nutrition <ul><li>Main pillars: </li></ul><ul><ul><li>Sustainable diets </li></ul></ul><ul><ul><li>Biodiversity </li></ul></ul><ul><ul><li>Food safety </li></ul></ul>
  6. 6. FAO support for improving nutrition and its links with agriculture (continuation) <ul><li>- Narrowing the nutrition gap – available foods and what are needed for a healthy diet </li></ul><ul><ul><ul><li>quantity - availability, stability </li></ul></ul></ul><ul><ul><ul><li>quality – variety, diversity, nutritional adequacy and safety </li></ul></ul></ul><ul><ul><ul><li>increasing nutritional value along value chains (production, preservation, storage, processing, marketing) </li></ul></ul></ul><ul><ul><li>Consumer education and raising awareness of healthy food choices at all levels considering culture and environment aspects; </li></ul></ul>
  7. 7. FAO support for improving nutrition and its links with agriculture (continuation) <ul><ul><li>Policies for better coordination of healthy food production/supply and demand favouring healthy food choices </li></ul></ul><ul><ul><li>Agriculture research and extension services </li></ul></ul><ul><ul><li>Risk-benefit analysis taking into consideration the level of food safety hazards in food </li></ul></ul><ul><ul><li>Rural development and poverty reduction strategies, including promoting the production of GI/GO and traditional food </li></ul></ul>
  8. 8. Ever-increasing demand from consumers for quality food <ul><li>Food authenticity </li></ul><ul><li>Food origin/provenance </li></ul><ul><li>Methods of production </li></ul><ul><li>Exploring local food culture and culinary heritage </li></ul><ul><li>Food diversity </li></ul><ul><li>Nutritious and quality food </li></ul><ul><li>Safe food </li></ul><ul><li>Traditional agricultural and food products, local specialities and origin-linked food – perfect match to consumers’ expectation </li></ul>
  9. 9. FAO Programme on Quality Linked to Geographical Origin <ul><li>Launched in 2007 </li></ul><ul><li>Objectives: </li></ul><ul><ul><li>Contribution to rural development </li></ul></ul><ul><ul><li>Provide guidance and assist countries and stakeholders in the implementation of origin-linked quality schemes </li></ul></ul><ul><ul><ul><li>Projects </li></ul></ul></ul><ul><ul><ul><li>Workshops, technical consultations </li></ul></ul></ul><ul><ul><ul><li>Studies, reports </li></ul></ul></ul><ul><ul><ul><li>HQ website – global experience </li></ul></ul></ul><ul><ul><ul><li> </li></ul></ul></ul><ul><ul><ul><li>REU website – regional focus </li></ul></ul></ul><ul><ul><ul><li> </li></ul></ul></ul><ul><ul><li>Target: institutional and producers level </li></ul></ul><ul><ul><li>Adapted to individual economic, social and cultural contexts </li></ul></ul>
  10. 10. Food safety threats <ul><li>Increasing </li></ul><ul><li>Often have a global element </li></ul><ul><li>Far reaching consequences both in terms of human health and economic impact (product destruction, market loss etc.) </li></ul><ul><li>More than public health issue – scientific and technical issue as well </li></ul>
  11. 11. FAO’s priorities and ongoing commitments to improving nutrition and food safety – SO-D <ul><li>Strategic Objective D: Improved quality and safety of foods at all stages of the food chain </li></ul><ul><ul><li>strengthening food safety systems at institutional and legislative leves; </li></ul></ul><ul><ul><li>raising capacities of technical services (inspection, laboratories); </li></ul></ul><ul><ul><li>improving food safety management systems in food enterprises; </li></ul></ul><ul><ul><li>Promoting good agricultural, good manufacturing and good hygiene practices along the entire food chain; </li></ul></ul><ul><ul><li>promoting the production of special quality food linked to geographical origin. </li></ul></ul>
  12. 12. Key principles for achieving food safety objectives <ul><li>Integrated “farm-to-table” approach and enhanced coordination and management in food control </li></ul><ul><li>Introduction of preventive measures throughout the food chain (GAPs, GHPs, GMPs, HACCP </li></ul><ul><li>Transparency of standards and procedures </li></ul><ul><li>Scientific basis for standards and controls </li></ul><ul><li>Traceability </li></ul><ul><li>Application of risk analysis and risk-based systems </li></ul><ul><li>Shift of responsibility for food safety to food producers </li></ul>
  13. 13. FAO’s Programme on Food Quality and Safety Workshops Training Technical consultations Technical cooperation projects <ul><li>Technical publications </li></ul><ul><li>Development of international food standards, codes of practices, guidelines and other relevant texts (Codex) </li></ul>Capacity development System level Institutional Individual Legislative framework
  14. 14. Conclusions <ul><li>GI/GO food products – potential strong contributors to diversifying diets and ensuring their sustainability, improving nutrition and food security and finally the life quality </li></ul><ul><li>Food quality – broad term, including nutritional value, sensory characteristics and food safety. If food quality indices are voluntary – ensuring food safety is mandatory </li></ul><ul><li>Food producers bear major responsibility for the safety of produced food, governments – guarantors of efficient food safety systems </li></ul>
  15. 15. Conclusions (cont) <ul><li>There is need in promoting GI/GO food production and raising awareness for: </li></ul><ul><ul><ul><li>Consumers (benefits for the health, nutritional value) </li></ul></ul></ul><ul><ul><ul><li>Producers (economic advantage of the GI/GO potential) </li></ul></ul></ul><ul><ul><ul><li>High-level authorities (providing means for adequate protection of the unique products specific for different regions/localities) </li></ul></ul></ul><ul><li>FAO - potential partner in raising awareness on the benefits of GI/GO products and in capacity development for their implementation at institutional, legislative, individual levels. </li></ul>
  16. 16. Thank you for your kind attention! <ul><li>FAO Regional Office for Europe and Central Asia </li></ul><ul><li>Bencz ú r utca 34 . , 1068 Budapest, Hungary </li></ul><ul><li>Tel: 06 1 4612000 </li></ul><ul><li>Fax: 06 1 3517029  </li></ul><ul><li>E-mail:  </li></ul><ul><li> </li></ul><ul><li> </li></ul>