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SUSTAINABLE DIETS AND BIODIVERSITY - FAO

309 SUSTAINABLE DIETS AND BIODIVERSITYDIRECTIONS AND SOLUTIONS FOR POLICY, RESEARCH AND ACTION 1 SUSTAINABLE DIETS AND BIODIVERSITYDIRECTIONS AND SOLUTIONS FOR POLICY, RESEARCH AND ACTION Proceedings of the International Scientific SymposiumBIODIVERSITY AND SUSTAINABLE DIETS UNITED AGAINST HUNGER3 5 November 2010 FAO Headquarters, RomeEditorsBarbara BurlingameSandro DerniniNutrition and Consumer Protection DivisionFAOThe designations employed and the presentation of material in this information product do notimply the expression of any opinion whatsoever on the part of the Food and Agriculture Organ-ization of the United Nations (FAO) concerning the legal or development status of any country,territory, city or area or of its authorities, or concerning the delimitation of its frontiers orboundaries. The mention of specific companies or products of manufacturers, whether or notthese have been patented, does not imply that these have been endorsed or recommended byFAO in preference to others of a similar nature that are not views expressed in this information product are those of the author(s) and do not neces-sarily reflect the views of 978-92-5-107288-2 (PDF)All rights reserved.

SUSTAINABLE DIETS AND BIODIVERSITY DIRECTIONS AND SOLUTIONS FOR POLICY, RESEARCH AND ACTION Proceedings of the International Scientific Symposium BIODIVERSITY AND SUSTAINABLE DIETS UNITED AGAINST HUNGER 3–5 November 2010 FAO Headquarters, Rome Editors Barbara Burlingame Sandro Dernini Nutrition and Consumer Protection Division FAO

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Transcription of SUSTAINABLE DIETS AND BIODIVERSITY - FAO

1 309 SUSTAINABLE DIETS AND BIODIVERSITYDIRECTIONS AND SOLUTIONS FOR POLICY, RESEARCH AND ACTION 1 SUSTAINABLE DIETS AND BIODIVERSITYDIRECTIONS AND SOLUTIONS FOR POLICY, RESEARCH AND ACTION Proceedings of the International Scientific SymposiumBIODIVERSITY AND SUSTAINABLE DIETS UNITED AGAINST HUNGER3 5 November 2010 FAO Headquarters, RomeEditorsBarbara BurlingameSandro DerniniNutrition and Consumer Protection DivisionFAOThe designations employed and the presentation of material in this information product do notimply the expression of any opinion whatsoever on the part of the Food and Agriculture Organ-ization of the United Nations (FAO) concerning the legal or development status of any country,territory, city or area or of its authorities, or concerning the delimitation of its frontiers orboundaries. The mention of specific companies or products of manufacturers, whether or notthese have been patented, does not imply that these have been endorsed or recommended byFAO in preference to others of a similar nature that are not views expressed in this information product are those of the author(s) and do not neces-sarily reflect the views of 978-92-5-107288-2 (PDF)All rights reserved.

2 FAO encourages reproduction and dissemination of material in this infor-mation product. Non-commercial uses will be authorized free of charge, upon request. Repro-duction for resale or other commercial purposes, including educational purposes, may incurfees. Applications for permission to reproduce or disseminate FAO copyright materials, and allqueries concerning rights and licences, should be addressed by e-mail or to the Chief, Publishing Policy and Support Branch, Office of KnowledgeExchange, Research and Extension, FAO,Viale delle Terme di Caracalla, 00153 Rome, Italy. FAO 2012 PREFACEB arbara BurlingameACKNOWLEDGEMENTSACRONYMS AND ABBREVIATIONSOPENING ADDRESSESC hangchui HeEmile FrisonKEYNOTE PAPERS ustainable DIETS and BIODIVERSITY : The challenge for policy, evidence and behaviour changeTim LangCHAPTER 1 SUSTAINABLE DIETS AND BIODIVERSITY BIODIVERSITY and SUSTAINABLE nutrition with a food-based approachDenis LaironBiodiversity, nutrition and human well-being in the context of the Conventionon Biological DiversityKathryn Campbell, Kieran Noonan-Mooney and Kalemani Jo MulongoyEnsuring agriculture BIODIVERSITY and nutrition remain central to addressingthe MDG1 hunger targetJessica Fanzo and Federico MatteiCHAPTER 2 SUSTAINABLE FOOD PRODUCTION AND CONSUMPTIOND ynamic conservation of globally important agricultural heritage systems: for a SUSTAINABLE agriculture and rural developmentParviz KoohafkanSustainable crop production intensificationWilliam J.

3 MurraySustainability and diversity along the food chainDaniele RossiAnimal genetic diversity and SUSTAINABLE DIETS Roswitha Baumung and Irene HoffmannAquatic BIODIVERSITY for SUSTAINABLE DIETS : The role of aquatic foods in food and nutrition securityJogeir Toppe, Melba G. Bondad-Reantaso, Muhammad R. Hasan, Helga Josupeit, Rohana P. Subasinghe, Matthias Halwart and David JamesDietary behaviours and pratices: Determinants, actions, outcomesPatrick Eti vantTable of contents61011122028303644545666758294102 3 Conservation of plant BIODIVERSITY for SUSTAINABLE dietsKate Gold and Rory McBurneyCHAPTER 3 CASE STUDIES: BRINGING BIODIVERSITY TO THE PLATE BIODIVERSITY and sustainability of indigenous peoples foods and dietsHarriet V. KuhnleinRevisiting the vitamin A fiasco: Going local in MicronesiaLois EnglbergerExploring new metrics: Nutritional diversity of cropping systemsRoseline Remans, Dan Flynn, Fabrice DeClerck, Willy Diru, JessicaFanzo, Kaitlyn Gaynor, Isabel Lambrecht, Joseph Mudiope, Patrick K.

4 Mutuo,Phelire Nkhoma, David Siriri, Clare Sullivan and Cheryl A. PalmNutrient diversity within rice cultivars (Oryza sativa L) from IndiaThingnganing Longvah, V. Ravindra Babub, Basakanneyya Chanabasayya VikaktamathCanarium odontophyllum Miq.: An underutilized fruit for human nutrition and SUSTAINABLE dietsLye Yee Chew, Krishna Nagendra Prasad, Ismail Amin, Azlan Azrina, Cheng Yuon LauImproved management, increased culture and consumption of small fish speciescan improve DIETS of the rural poorShakuntala Haraksingh ThilstedTraditional food systems in assuring food security in NigeriaIgnatius OnimawoEdible insects in eastern and southern Africa: Challenges and opportunitiesMuniirah MbabaziBioactive non-nutrient components in indigenous African vegetablesFrancis Omujal, Nnambwayo Juliet, Moses Solomon Agwaya, Ralph HenryTumusiime, Patrick Ogwang Engeu, Esther Katuura, Nusula Nalika andGrace Kyeyune NambatyaAchievements in BIODIVERSITY in relation to food composition in Latin AmericaLilia Masson SalaueCHAPTER 4AN EXAMPLE OF A SUSTAINABLE diet .

5 THE MEDITERRANEAN diet Biocultural diversity and the Mediterranean dietPier Luigi PetrilloSustainability of the food chain from field to plate: The case of the Mediterranean dietMartine Padilla, Roberto Capone and Giulia Palma10811611812613415016417618219820621 4222224230 BIODIVERSITY and local food products in ItalyElena Azzini, Alessandra Durazzo, Angela Polito, Eugenia Venneria, MariaStella Foddai, Maria Zaccaria, Beatrice Mauro, Federica Intorre and Giuseppe MaianiOrganic farming: Sustainability, BIODIVERSITY and dietsFlavio PaolettiMediterranean diet : An integrated viewMauro Gamboni, Francesco Carimi and Paola MiglioriniFood and energy: A SUSTAINABLE approachMassimo Iannetta, Federica Colucci, Ombretta Presenti and Fabio VitaliDouble Pyramid: Healthy food for people, SUSTAINABLE food for the planetRoberto Ciati and Luca RuiniANNEXESANNEX IFINAL DOCUMENT International Scientific SymposiumBiodiversity and SUSTAINABLE DIETS united against hungerANNEX IIDRAFT PROPOSAL FOR A CODE OF CONDUCT FOR SUSTAINABLE DIETS International Scientific SymposiumBiodiversity and SUSTAINABLE DIETS united against hungerANNEX IIIPROGRAMMEI nternational Scientific SymposiumBiodiversity and SUSTAINABLE DIETS united against hungerANNEX IVLIST OF PARTICIPANTSI nternational Scientific SymposiumBiodiversity and SUSTAINABLE DIETS united against hungerANNEX VLIST OF BACKGROUND PAPERSI nternational Scientific SymposiumBiodiversity and SUSTAINABLE DIETS united against hungerANNEX VIAFROFOODS CALL FOR ACTION FROM THE DOOR OF RETURN FOR FOOD RENAISSANCE IN AFRICA242254262274280294295297302306307 PREFACEB arbara Burlingame Principal Officer, Nutrition and Consumer Protection Division, FAO, Rome.

6 Italy7 The book presents the current state of thought onthe common path of SUSTAINABLE DIETS and biodiver-sity. The articles contained herein were presentedat the International Scientific Symposium Biodi-versity and SUSTAINABLE DIETS : United AgainstHunger organized jointly by FAO and Bioversity In-ternational, held at FAO, in Rome, from 3 to 5 No-vember 2010. The Symposium was part of theofficial World Food Day/Week programme, and in-cluded one of the many activities in celebration ofInternational Year of BIODIVERSITY , 2010. The Sympo-sium addressed the linkages among agriculture, BIODIVERSITY , nutrition, food production, food con-sumption and the environment. The Symposium served as a platform for reaching aconsensus definition of SUSTAINABLE DIETS and tofurther develop this concept with food and nutritionsecurity, and the realization of the Millennium De-velopment Goals, as objectives. In the early 1980s, the notion of SUSTAINABLE DIETS was proposes, with dietary recommendations whichwould result in healthier environments as well ashealthier consumers.

7 But with the over-riding goalof feeding a hungry world, little attention was paid tothe sustainability of agro ecological zones, the sus-tainable DIETS concept was neglected for manyyears. Regardless of the many successes of agricultureduring the last three decades, it is clear that foodsystems, and DIETS , are not SUSTAINABLE . FAO datashow that one billion people suffer from hunger,while even more people are overweight or obese. Inboth groups, there is a high prevalence of micronu-trient malnutrition. In spite of many efforts, the nu-trition problems of the world are nutrition through better balanced nutri-tious DIETS can also reduce the ecological impact ofdietary choices. Therefore, a shift to more sustain-able DIETS would trigger upstream effects on thefood production ( diversification), processingchain and food consumption. With growing academic recognition of environmen-tal degradation and loss of BIODIVERSITY , as well as adramatically increasing body of evidence of the un- SUSTAINABLE nature of agriculture as it is currentlypracticed in many parts of the world, renewed at-tention has been directed to sustainability in all itsforms, including DIETS .

8 Therefore, the internationalcommunity acknowledged that a definition, and a setof guiding principles for SUSTAINABLE DIETS , was ur-gently needed to address food and nutrition securityas well as sustainability along the whole food chainA working group was convened as part of the Sym-posium and a definition was debated, built uponprevious efforts of governments ( , the Sustain-ability Commission of the UK), UN agencies(FAO/Bioversity Technical Workshop and Biodiver-sity and SUSTAINABLE DIETS ), and others. The defini-tion was presented in a plenary session of theSymposium and accepted by the participants, as fol-lows: SUSTAINABLE DIETS are those DIETS with low en-vironmental impacts which contribute to food andnutrition security and to healthy life for present andfuture generations. SUSTAINABLE DIETS are protectiveand respectful of BIODIVERSITY and ecosystems, cul-turally acceptable, accessible, economically fair andaffordable; nutritionally adequate, safe and healthy.

9 While optimizing natural and human agreed definition acknowledged the interde-pendencies of food production and consumptionwith food requirements and nutrient recommenda-tions, and at the same time, reaffirmed the notionthat the health of humans cannot be isolated fromthe health of address also the food and nutrition needs of aricher and more urbanized growing world popula-tion, while preserving natural and productive re-sources, food systems have to undergo radicaltransformations towards more efficiency in the useof resources, and more efficiency and equity in theconsumption of food and towards SUSTAINABLE DIETS can address the consumption offoods with lower water and carbon footprints, pro-mote the use of food BIODIVERSITY , including tradi-tional and local foods, with their many nutritionallyrich species and varieties. The SUSTAINABLE DIETS ap-proach will contribute in the capturing efficienciesthrough the ecosystem approach throughout thefood chain.

10 SUSTAINABLE DIETS can also contribute tothe transition to nutrition-sensitive and climate-smart agriculture and nutrition-driven food systems. A close involvement of civil society and the privatesector is needed to engage directly all stakeholdersin the fields of agriculture, nutrition, health, envi-ronment, education, culture and trade, along Symposium served to position sustainablediets, nutrition and BIODIVERSITY as central to sus-tainable development. The Proceedings of the Sym-posium, presented in this publication, provideexamples of SUSTAINABLE DIETS , which minimize en-vironmental degradation and BIODIVERSITY loss. Var-ious case studies and practices are also presentedbringing BIODIVERSITY to the plate, with data showingimprovements in nutrient intakes through food bio-diversity, as a counterbalance to the trend of dietslow in diversity but high in energy which contributeto the escalating problems of obesity and chronicdiseases.