1. Agriculture, trade and obesity prevention Irela Mazar Nutrition and Consumer Protection Division (AGN/FAO)

2. FAO's mandate FAO's mandate is to raise levels of nutrition, improve agricultural productivity, better the lives of rural populations and contribute to the growth of the world economy

3. FAO has recognized the growing obesity epidemic occurring not only in the developed world but also among all income and socioeconomic groups of the developing world. In response, FAO and the World Health Organization (WHO) have collaborated together in joint initiatives

4. recognition was given early on to the consequences of excess energy balance, that is, overweight and obesity. The first committee on calories offered the very practical rule of thumb that if the person ‘is in good health and calorie balance, that is, neither over nor underweight, then he or she is consuming food according to his or her calorie requirements.’

5. The early committees had the insight of adding the notion of maintaining an adequate level of energy expenditure, thus recognizing that leisure activities and health promoting activities were important

6. Botero “Globesity” is fast becoming a serious threat to the health of every nation striving for economic development.

8. Developing countries face double burden of malnutrition Poor maternal nutrition and low birth weight increases risk of obesity and NCDs later in life Poverty, hunger and undernutrition are linked to chronic diseases

9. Food & Nutrition Security, Poverty Reduction and Sustainable Economic Development Are hunger and malnutrition an outcome of poverty? - or a cause of poverty? Is the alleviation of poverty essential for reducing malnutrition, or is reducing malnutrition essential for alleviating poverty? Food and Nutrition Security Poverty Reduction Sustainable Economic Development

10. Role of agriculture in the global economy It is a way of life. Role of agriculture in the global economy Agriculture provides much more than commodities. It is a way of life. When practised sustainably, it assures food security, conservation of national resources, environmental stability and employment. It contributes to social stability and cohesion, and maintenance of cultural traditions.

11. FAO is placing emphasis on actions that promote an increase in the supply, access and consumption of an adequate quantity, quality and variety of foods for all population groups

12. FOOD AND NUTRITION SECURITY FOOD AND NUTRITION SECURITY food and nutrition security is realized when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.

13. MULTIDISCIPLINARY STRATEGY FARMTABLE AGRICULTURE FOOD SCIENCE & TECHNOLOGY HEALTH

14. Biodiversity and Nutrition Led by FAO and Bioversity International (former IPGRI), under the umbrella of the Convention of Biological Diversity, there is an international, multidisciplinary initiative that recognizes the essential role of biodiversity and promotes its sustainable use for food security and nutrition, as a contribution to the achievement of the Millenium Development Goals (CDB, 2005)

15. Promoting the conservation & sustainable use of biodiversity for food and nutrition genetic, species and ecosystem Biodiversity on 3 levels: genetic, species and ecosystem -,contributes to improved nutrition converge Nutrition and biodiversity converge as one common path leading to food and nutrition security and sustainable development.

16. Some facts The worldwide trend is towards dietary simplification, with consequent negative impacts on food security, nutrition and health; Globalization, industrial development, population increase & urbanization have changed patterns of food production & consumption in ways that profoundly affect ecosystems and human diets; Diets low in variety but high in energy contribute to the escalating problems of obesity and chronic disease which are increasingly found alongside micronutrient deficiencies and undernourishment; The causes and consequences of the dramatic reduction of food diversity and the simplification of diets are complex and are not limited to specific cultures.

17. Statements and recommendations World Summit on Food Security, Rome, 2009)FAO will actively encourage the consumption of foods, particularly those available locally, that contribute to diversified and balance diets, as the best means of addressing micronutrient deficiencies and other forms of malnutrition, especially among vulnerable groups (World Summit on Food Security, Rome, 2009) (21 st Session of the FAO Committee on Agriculture)“to accelerate the transition towards sustainability” (21 st Session of the FAO Committee on Agriculture)

18. Definition of Sustainable Diets Sustainable Diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources. (FAO Symposium on Sustainable Diets, Rome, Nov.2010)

19. FAO activities in biodiversity and sustainable diets aim to: highlight biodiversity, food production and food consumption as interconnected elements; provide more eco-friendly food recommendations to consumers and help clarify what is required for an environmentally- sustainable food chain; The purpose is to promote a broader assessment of the link between local food products, biodiversity, food and nutrition security and sustainability

20. FAO/WHO Fruit and Vegetable Initiative for Health A framework for promoting fruit and vegetable was established by FAO and WHO in 2004 to guide the development of cost-effective and effective interventions for the promotion of adequate consumption of fruits and vegetables for health at national or sub-national level.

21. General principles Availability Accessibility Affordability Acceptability – quality, taste, safety, type of food, cultural sensitivity Equity – including underprivileged Holistic or integrative approach Sustainability Marketing and creating awareness of fruits and vegetables in foods and food programmes

22. Narrowing the Nutrition Gap Improving food security may be achieved through narrowing the gap between current and potential production yields. Similarly, improving the food-based aspects of nutrition security can be thought of in terms of narrowing the “nutrition gap” – the gap between current food intake patterns and intake patterns that are optimal in terms of macro and micronutrient content.

23. Pathways through which agricultural interventions can contribute to narrowing the nutrition gap Increasing small-scale production of micronutrient rich foods; Increasing commercial production of micronutrient rich foods; Reduction of post-harvest losses to maintain micronutrient levels in commonly eaten foods; Plant selection and breeding to increase micronutrient levels; Education and social marketing strategies that increase consumption of micronutrient rich foods; Including nutritionists in agricultural research-planning teams; Promoting gender-sensitive agricultural technology where appropriate.

24. http://www.iaso.org/iotf/obesity/?map=children

25. Agriculture policy helps drive decisions about what crops are grown, and influences the market price of each crop. Sustainable agriculture provides many economic and non-economic benefits, such as contributing to local quality of life, providing fresh, wholesome foods and conserving the environment to allow for future productivity.

26. Common features of successful approaches to national policy & programme development for improving food and nutrition security strong commitment to improving nutritional well-being and securing everyone’s right to food; comprehensive understanding of food and nutrition security; strong coordination and joint planning among ministries - agriculture and health - should work together and explore more closely synergies and how they could be better linked; emphasis on capacity building and training; gender mainstreaming;

27. Nutrition and its related main development sectors

28. Source: http://www.sportmedicina.com/OBESITA_PANDEMIA/globesity.jpg The 2012 Olympics provide an ideal opportunity to encourage people to do more exercise

29. Recommendations Focus on: food and agriculture, not just on public health interventions; people and farmer’s not just on farm and pharmacies; consumption and utilization, not just on increasing production, raising incomes and improving access; the nutritional quality, diversity and safety of food, not just on quantity (energy) adequacy; the provision of evidence to document the impact foods and improved diets have on human health, growth and mental development;

30. Recommendations (cont.) Focus on: nutrition education especially in view of the evidence that agricultural improvements alone do not necessarily lead to improvements in diets; advocacy to help create policy, institutional, social and physical environments that are conducive to ensuring access by all people to nutritionally adequate diets

31. Joining forces to protect and improve nutrition Joining forces to protect and improve nutrition All global actions for improving nutrition should reflect a comprehensive and balanced approach involving all sectors in recognition of the fact that agriculture, health and social protection can all make important and significant contributions to improving nutrition

32. Food and Agriculture Organization of the United Nations. (FAO) Viale delle Terme di Caracalla 00153 Rome, Italy Food and Agriculture Organization of the United Nations. (FAO) Viale delle Terme di Caracalla 00153 Rome, Italy http://www.fao.org mailto:nutrition@fao.org http://www.fao.org mailto:nutrition@fao.org

33. THANK YOU