Food systems for nutrition: The role for nutrition-sensitive fish agri-food systems
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Global Workshop on Nutrition-sensitive Fish Agri-food Systems 5-8 December 2017, Siem Reap, Cambodia
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Food systems for nutrition: The role for nutrition-sensitive fish agri-food systems
- 1. Dr. Jessica Fanzo Bloomberg School of Public Health Johns Hopkins University • Bloomberg Distinguished Associate Professor of Global Food & Agriculture Policy & Ethics • Director of the Global Food Policy & Ethics Program • Co-chair of the Global Nutrition Report • Team Leader for the High-Level Panel of Experts for Food Systems and Nutrition for the UN Committee on Food Security
- 2. Food systems for nutrition: The role for nutrition-sensitive fish agri-food systems Jessica Fanzo, PhD Bloomberg Distinguished Associate Professor of Global Food & Agriculture Policy & Ethics Director of the Global Food Policy & Ethics Program
- 3. Part 1: Food systems for diets & nutrition
- 4. Food systems for diets and nutrition HLPE 2017 Food Systems and Nutrition Report
- 5. Part 2: State of Diets
- 6. 1.Too Much Ranganathan, J. et al. 2016. “Shifting Diets for a Sustainable Food Future.”Working Paper, Installment 11 of Creating a Sustainable Food Future.Washington, DC:World Resources Institute.Accessible at http://www.worldresourcesreport.org;Theresa M Marteau et al. BMJ 2015;351:bmj.h5863
- 7. 2. Poor Quality Micha et al 2015 BMJ; Harvard, Neel 2012; Global Panel on Agriculture and Food Systems for Nutrition. 2016. Food systems and diets: Facing the challenges of the 21st century. London, UK Global sugar supply per calories/person/per day in 2008
- 8. Some improvements over time, some not Global Panel on Agriculture and Food Systems for Nutrition. 2016. Food systems and diets: Facing the challenges of the 21st century. London, UK Dietary intake data from the Global Dietary Database (Tufts) comparing 1990 to 2013
- 9. Children’s Diets are Not Adequate UNICEF Global databases 2016, based on MICS, DHS and other national surveys; Dewey andVittaA&TTechnical Brief Issue 7, November 2013.
- 10. 3. Not Affordable Hallegatte, Stephane, Mook Bangalore, Laura Bonzanigo,Marianne Fay,Tamaro Kane, Ulf Narloch, Julie Rozenberg, DavidTreguer, and AdrienVogt-Schilb. 2016. Shock Waves: Managing the Impacts of Climate Change on Poverty.Climate Change and Development Series.Washington, DC:World Bank; Semba, R. D. (2012).The historical evolution of thought regarding multiple micronutrient nutrition. The Journal of nutrition, 142(1), 143S-156S
- 11. 4. Not Sustainable Ranganathan, J. et al. 2016. “Shifting Diets for a Sustainable Food Future.”Working Paper, Installment 11 of Creating a Sustainable Food Future.Washington, DC:World Resources Institute.Accessible at http://www.worldresourcesreport.org Ruminants contribute ~50% of GHGe from ag productionAnimal based protein consumption is rising in many countries
- 12. Part 3: Consequences of diet choices
- 13. 1. Health Consequences • 815 million undernourished (hungry) • 155 million children under five stunted, or chronically undernourished • 52 million children under five wasted, or acutely undernourished • 2.1 billion adults overweight or obese (Of that, 603.7 million adults & 107.7 million children are obese) • 41 million children under five overweight • 2 billion people with some type of micronutrient deficiency Global Nutrition Report, 2016; IHME GDB Group Lancet 2017; Joint Child Malnutrition Estimates 2017 GBD 2013 Risk FactorsCollaborators; Lancet 2015; Global Panel on Agriculture and Food Systems for Nutrition. 2016. Food systems and diets: Facing the challenges of the 21st century. London, UK
- 14. The type of diet matters Tilman and Clark, Nov 2014 Nature
- 15. 2. Environmental Consequences Ranganathan, J. et al. 2016. “Shifting Diets for a Sustainable Food Future.”Working Paper, Installment 11 of Creating a Sustainable Food Future.Washington, DC:World Resources Institute. Accessible at http://www.worldresourcesreport.org; Animal-based foods are more resource intensive than plant-based foods
- 16. Greenhouse Gas Emissions of Different Diet Types Tilman and Clark 2014 Nature
- 17. 3. Social Equity Consequences • If we take a social justice approach in that all people share a common humanity and therefore have a right to equitable treatment, support for their human rights, and a fair allocation of community resources…. • Don’t we have a social contract to ensure that everyone has a fair share of nutritional benefits from our food system? Potential Impact of Climate Change on Fisheries
- 18. Part 4: Solutions across food systems for healthy diets & nutrition
- 19. 1. Integrate Nutrition into the SDGs 1 2 3 4 5 Making connections Improving nutrition will be a catalyst for achieving goals throughout the SDGs… ...and tackling underlying causes of malnutrition through the SDGs will help to end malnutrition. Global Nutrition Report 2017
- 20. SUSTAINABLE FOOD PRODUCTION 1 Agricultural yields will decrease as temperatures rise by more than 3°C. More carbon dioxide will mean less protein, iron, zinc and other micronutrient content in major crops consumed by much of the world. More sustainable diets could make a significant difference to climate change, biodiversity and our waters. Food production uses 70% of the world’s freshwater supply, agriculture produces 20% of all greenhouse gas emissions, and livestock uses 70% of agricultural land.
- 21. 2. Support Small and Medium Holder Farmers Herrero, M.,Thornton, P. K., Power, B., Bogard, J. R., Remans, R., Fritz, S., ... &Watson, R. A. (2017). Farming and the geography of nutrient production for human use: a transdisciplinary analysis. The Lancet Planetary Health, 1(1), e33-e42.
- 22. Integrated Livestock-Fish-Farming Systems Study in Lao PDR:Two-thirds of all the aquatic animals and 50% of all fish consumed by the surveyed households come from the ricefield habitat Halwart, Matthias. "Biodiversity and nutrition in rice-based aquatic ecosystems." Journal of Food Composition and Analysis 19, no. 6 (2006): 747-751.
- 23. 3. Support blue economies Thilsted et al Food Policy 2016; HLPE Report 2014 Fish World Fish Production and Utilization, 1950-2012 Regional Evolutions of Fish Consumption per Capita
- 24. 4. Consider Climate-Smart, Nutrition-Smart Solutions Fanzo et al 2017 IFPRI; Fanzo, J. C., Downs, S., Marshall, Q. E., de Pee, S., & Bloem, M. W. (2017). Value Chain Focus on Food and Nutrition Security. In Nutrition and Health in a Developing World (pp. 753-770).
- 25. 5. Ensure Food & Dietary Policies Are Sustainable US and Swedish food-based dietary recommendations in weight compared with global supply averages for 2009 Wiggins and Keats 2013 ODI DietaryShifts Report; A Framework for Assessing Effects of the Food System. Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System; Food and Nutrition Board; Board on Agriculture and Natural Resources; Institute of Medicine; National Research Council; Nesheim MC, Oria M,Yih PT, editors.Washington (DC): NationalAcademies Press (US); 2015 Jun 17.
Editor's Notes
- Global and regional mean fruit (A) intake (g/d) in 2010 for adults ≥20 years of age in 2010
- Fruit consumption tends to increase from lower to higher income regions while vegetable consumption declines. Consumption of seafood omega-3 fatty acids, present in fatty fish, is over 70% higher in South-East Asia compared to other regions. This is in contrast to dairy intake where consumption exceeds 200 g/day in Europe, compared to <40 g/day in South-East Asia. In general, the consumption of the foods and diet components in Panel A (the ‘healthy’ items) has grown in all regions over the past decade and only about 5% show declines in a few areas. However, there are some important differences across food types. Fruit consumption is increasing in all regions, while vegetable consumption is increasing in only four out of seven regions. Intake of wholegrains is rising substantially only in South-East Asia, while consumption of seafood omega-3 fatty acids is declining in three out of seven regions. The changes in consumption patterns for the foods and diet components in Panel B (the so-called ‘unhealthy’ items) are mixed. The picture for trans fats is encouraging, with declines in all regions. Red meat consumption has declined everywhere except in East Asia where it has risen by nearly 40%. The consumption of processed meat has risen in all regions while sugar-sweetened beverage consumption has risen in more than half of the regions, with the largest increase in North America during the period. Changes in salt/sodium consumption have been minimal in all regions. Red meat consumption is similar in East Asia, Latin America, North America and the EU-15. Trans fat intake is highest in South Asia. Notably, the relative consumption of sugar-sweetened beverages exceeds 400 g/day in Latin America, followed closely by North America in contrast to East Asia, where intakes are ten-fold lower (~40 g/day).
- Diet-dependent percentage reductions in relative risk of type II diabetes, cancer, coronary heart disease mortality and of all-cause mortality when comparing each alternative diet (Mediterranean, pescetarian and vegetarian) to its region’s conventional omnivorous diet.
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- Breifly go through each area and how the SDgs fit into each and give an example of an action that can be taken in each
- Because of the potential health benefits of fish, the Dietary Guidelines for Americans, 2010 (DGA) recommend that people consume 8 ounces of seafood per week—especially marine-derived “oily” fish such as salmon, mackerel, sardines, pompano, anchovies, swordfish, trout, and tuna—to provide an average daily consumption of 250 mg of EPA/DHA per day