International Year of Fruits and Vegetables 2021 officially launched as FAO urges fixes to food systems
16 Dec 2020 --- It's official, next year is the International Year of Fruits and Vegetables 2021. The FAO is appealing to improve healthy and sustainable food production and reduce food loss and waste.
IYFV 2021 is dedicated to raising awareness about the critical role of fruits and vegetables in nutrition, food security and health.
FAO, the lead agency for celebrating the International Year in collaboration with other United Nations bodies and partner organizations, launched it with an international virtual event earlier this week.
With the COVID-19 pandemic, the need to transform and rebalance the way our food is produced and consumed has only been further stressed.Pandemic propels need for change
Speaking at the event, the FAO Director-General, Qu Dongyu, described the initiative as "a unique opportunity to raise global awareness." He noted that the COVID-19 pandemic had challenged people to find new ways of fighting hunger and malnutrition and said IYFV would highlight digital technologies' role in improving nutrition and market opportunities.
With the COVID-19 pandemic, the need to transform and rebalance the way our food is produced and consumed has only been further stressed.
"In the current health crisis we are facing around the world, promoting healthy diets to strengthen our immune systems is especially appropriate," Qu says.
While noting the challenges in improving production and agri-food chains, the FAO Director-General encouraged countries to see the International Year as an opportunity to enhance infrastructure, farming practices and supporting small scale farmers.
He emphasized fruits and vegetables were a good way for farmers to create cash crops.
Fixing fragile food systems
Meanwhile, UN Secretary-General, António Guterres, called for a more "holistic approach" to nutrition and sustainability, noting next year's Food Systems Summit would also be an opportunity to consider the fragility of food systems.
Chile played the lead role in developing IYFV. The country's Minister for Agriculture, Antonio Walker, highlighted that the many challenges of promoting healthy eating habits require coordinated action to curb malnutrition.
Helena Leurent, the Director-General of Consumers International, which represents 200 consumer organizations worldwide, said consumers needed to have the right to a fair, safe and sustainable marketplace and be actively involved in how it is shaped in the future.
Fruits and vegetables are good sources of dietary fiber, vitamins and minerals and beneficial phytochemicals.
Food loss and waste reduction improves food security and nutrition, reduces greenhouse gas emissions, lowers pressure on water and land resources.Boosting immunity through fresh produce consumption
FAO and the World Health Organization recommend that each adult consume at least 400 grams of fruit and vegetables daily to prevent chronic diseases, such as cancer, diabetes, heart disease and obesity, and counter micronutrient deficiencies.
The FAO Director-General noted that food loss and waste in the fruits and vegetable sector remains a problem with considerable consequences, and that "innovative technologies and approaches are of critical importance," as "they can help in maintaining safety and quality, increasing the shelf life of fresh produce items and preserving their high nutritional value."
Food loss and waste reduction improves food security and nutrition, reduces greenhouse gas emissions, lowers pressure on water and land resources and can increase productivity and economic growth.
Up to 50 percent of fruits and vegetables produced in developing countries are lost in the supply chain between harvest and consumption.
Advocacy for fresh produce is consistent with strengthening smallholder and family farmers' roles and fosters broader market options for millions of rural families.
Gender equity opportunities are also noteworthy, as women often play leading roles in their households in both the production and consumption of fruit and vegetables.
Edited by Gaynor Selby
