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This independent dialogue focused on “Geographical Indications for a territorial approach to the SDGs”. This is relevant in the context of Action Track 4, “Advancing Equitable Livelihoods” and more specifically for Action Area 4.3, “Localizing Food Systems: Strengthening Sustainable Territorial Development”. Over the last years, Geographical Indications (GIs) have emerged globally as a powerful Intellectual Property and rural development tool. A GI is a sign used to designate goods originating from a particular place that has a specific quality or reputation attributable to that ge... قراءة المزيدographical origin. These qualities are the result of local factors, natural and/or human, embedded in the GI specification describing the characteristics of the product, its method of production and the delimited geographical area. GIs represent a collective asset linked to local heritage and the product’s reputation. They can be effective tools for building territorial processes towards the achievement of sustainable development goals (SDGs). In the framework of the Independent Dialogue, the presentation of GI cases and the exchange among experts from all over the world generated valuable insights and meaningful recommendations towards advancing equitable livelihoods through fair and inclusive value chains as well as sustainable food systems. Discussion topics included: • GIs to support market access, and fair and equitable value chains: empowering local producers; • GIs for quality management, traceability and consumer protection; • GIs to preserve local natural heritage, environment and biodiversity; • GIs to promote cultural identity, and ensure food and dietary diversity. قراءة القليل

The main finding of the independent dialogue was to confirm the crucial contribution of the GI scheme – with its territorial approach – to sustainable food systems and SDGs. The dialogue also acknowledged that GI schemes are key drivers to bring stakeholders together along an equitable value-chain, but do not automatically result in positive effects on sustainability. In this respect, the important role of regulations and public authorities was acknowledged, notably to ensure the control, traceability and enforcement of the rules of production defined by the community of producers for the ... قراءة المزيدbenefits of producers and consumers. The cooperation between countries to fight misuses and to protect the reputation of GIs was also deemed crucial. Within this framework, GI products’ specifications appear to be an important instrument for increasing the sustainability of production systems. Territorial governance of localized agri-food value-chains is an important outcome that benefits public-private coordination. In particular, sound GI products’ specifications play a critical role in the preservation and promotion of natural resources, including biodiversity, cultural identity and food diversity. This needs to be better communicated to consumers, for example, for products whose consumption contributes to promote traditional and diversified diets, and preserve noteworthy landscapes. Participants supported the idea to scale-up the benefits of the GI territorial strategies by creating connections and cooperation between GI territories. In particular, cooperation between countries and initiatives, even at different stages of development, is appropriate to share experiences and best practices, create synergies and develop joint promotion on GI products. This network of initiatives would contribute to sustainable food systems at the global level, and could enhance linkages between urban centers and GI territories, so to better promote local and global consumption of GIs. In this context, the need for technical assistance has also been noted, while benefitting from synergies with projects and concepts on agro-ecology. Participants recognized it was time to promote the GI business model that integrates all the dimensions of sustainability, i.e, not only economic but also social and environmental dimensions, including cultural heritage. Indeed, these dimensions are intrinsic to the GI concept. These findings on GIs could actually bring lessons and experiences to other territorial approaches to contribute to sustainable food systems and SDGs . قراءة القليل

This Independent Dialogue had a specific focus on one area of the food system – making manufactured foods more veg filled. It brought together citizens, representatives from food manufacturers, government, researchers, retail and civil society, to explore current opportunities and barriers for food manufacturing to increase veg consumption.

What’s going well? • Many commitments to up veg sales have been achieved – and manufacturers are already looking to do better. Achievements includes: o Eatwell guide and fruit and veg consumption targets being used to inform development of products o Millions more portions of veg sold o Promotion of veg on websites good and good visibility of veg online o Transformations across social media channels with the inclusion of veg and bright colours. A positive amount of veg and conversation on national veg week o More recipes on packs including veg o Recipe recommendations on pack and online ... قراءة المزيدbeing driven by 2 portions of veg o One manufacturer working with schools o Promotion of mealtimes by manufacturers o Increased % of veg in a number of ready meal ranges o One manufacturer sourcing 100% of one of their veg lines from the UK However there was agreement that: • We need to do more to increase consumption the of veg and there is a willingness to trial new ideas Opportunities discussed were: • Customers are looking for a solution – though they don’t necessarily know what it looks like. In a competitive market, the one who comes up with the solution at a competitive price gets the business • Schools are customers too – all school food standards should include 2 portions of veg and these standards should be monitored for compliance. This could be an opportunity, with suppliers, to drive up demand in schools. If suppliers could demonstrate how their offering meets the regulations, they could increase the likelihood of getting business at the same time as contributing healthy products. Manufacturers and catering suppliers can engage with children in schools to help drive up demand, e.g. activities, gardening, veg growing, taste testing of healthy products, competitions to design a new product which have to be healthy, sustainable and work commercially • More pre-prepared meals in catering due to reducing chefs in kitchens – this could be a challenge or an opportunity. There is an opportunity for more healthy manufactured products to be designed and made for food service • There are some great marketing campaigns to increase veg consumption which could be pushed more and also links made to Veg Power. Lot going on in this space but always room for improvement. Push the message about seasonality and UK produce. The discussion identified an enormous amount of work being done by Manufacturers, that wasn’t always visible. There could be an opportunity for suppliers and manufacturers to shout a bit louder what they are doing on veg • Heathy start vouchers have gone up in value for food that is fresh, frozen or tin vegetables for families in low income. This is a good opportunity for Manufacturers to work with supermarkets to promote their fresh or frozen veg • More recipes including veg as the star: e.g. a recipe attached to frozen mix veg package range • Look to the Netherlands – Healthy Generation Initiative. Looks at people born today with the ambition that when they are 18 years old they are eating enough vegetables • Veg snacking – opportunity to not just focus on mealtimes but expand veg ranges into snacking – think about all the in between moments • Make veg more inspiring, interesting, appealing – bring in seasoning, sauces and other products that complement different types of veg • More World cuisine Veg dishes - people are enjoying a greater diversity of food e.g. Japanese, Vietnamese etc. Create a range of ready meals, recipes, vegetable mixes that would help put veg at the heart of different cuisines • Sustainable farming of veg – some manufacturers showing gold standards for sustainable farming of their produce. Celebrate this good practice and inspire others قراءة القليل

Specific citizen suggestions to manufacturers: 1. More veg and more meat free products – some manufacturers are moving into meat free product lines so visions for increasing veg sit beside increasing consumption of meat free. These two visions should go hand in hand – increasing veg consumption shouldn't lose out to the expansion of meat free plant-based products 2. Veg based ready meals not to include unsustainably produced products e.g. unsustainably sourced soya and palm oil 3. Veg content in some products good but reduce sugar content – need to look at the big picture and nutritional... قراءة المزيد guidance in the round – not just increasing veg 4. Make more recipes to have veg as star of the meal – many recipe suggestions are still meat based and more could be done to suggest veg 5. Amount of veg in recipes should be less prescriptive – instead of specific grammes say whole or half a vegetable e.g. 1 carrot, 1 courgette rather than grammes. Agreement from manufacturers but an acknowledgement that tech issues mean grammes simpler to put in recipe than whole veg amounts 6. Website recipes could include tray bakes/batch cooking which uses veg. This might encourage caterers/development chefs from wholesalers; supply chain; public services. They could be taught how to use the products and how to add more veg 7. Versatile recipe suggestions – veg recipe suggestions and narratives should cater for range of diets - flexitarian, meat-eater, vegetarian and vegan. e.g. chicken is prevalent as an ingredient. This could be made more flexible with other suggestions such as veg/coconut milk/tofu 8. More clarity in recipe suggestions on how many people and how many portions of veg are included 9. Recipe suggestions on jar/online – jar limited by space and competing demands, often the recipes are replaced by competitions etc. Websites not necessarily a go to but good for more information. In store placement of veg near products suggested but this is retailer dependent not manufacturer 10. Serving size images should reflect portions of veg. Limited amount of on pack space for Information/ pictures of serving sizes so manufacturers aware this means websites needs to be very clear and correct as people are being directed there 11. Make visuals more consistent of what the plate/dish would look like help Images of meals sometimes not mirrored in the recipe. Could the image show a smaller portion of meat with 2 portions of veg? This could make the dish more accessible/more in line with sustainable diets. Manufacturers keen that the recipe images reflect the actual recipe and will check their images for distortion and check they are in line with their healthy diet principles 12. Add in a ‘veg hint/suggestion’ to recipes to help show how easy it could be to use and add veg 13. Add a prompt on provenance – include a hint to ask people to stretch to what their budget allows for more UK or sustainably produced meals 14. More positive veg comms – demo videos, Blog articles and thought leadership for the industries 15. More veg dishes/recipes from around the world – There’s an appetite for the development of new ready meals. Manufacturers could do more by looking at the new opportunities offered by new trends that happen to be healthier and include more veg e.g. Vietnamese food 16. More products with more veg for convenience stores – can only stock a small/limited range of products. In order to reach these customers it is important that more veg is in more products. Can manufacturers add more veg to main ranges rather than a limited few? 17. Convenience stores would benefit from more meal kit ranges with more veg and is there an opportunity for convenience stores to link with local caterers? 18. More veg competitions/ challenges – competitions for customers to showcase veg, linking in with talking about the recipes on the website 19.More celebrating of mealtimes – more of this recommended as people tend to eat more veg of they’re sitting around a table 20. Sharing good practice on manufacturer own canteen veg – some positive impacts on veg sales seen in some manufacturers canteens that could be built on قراءة القليل

• Increasing availability and demand simultaneously – how do manufacturers take consumers with them and vice versa? One of the challenges with pre-prepared meals is a large element of needing to be demand-driven. Manufacturers are developing products with higher proportions of veg, but it can be a challenge presenting it to customers. If you don’t present a “quality” offering of what the customer wants, then you lose the business. ‘All veg ready meals’ don’t always sell, there’s a need to try to innovate on increasing veg content rather than all veg • Consumers may want new... قراءة المزيد products but new product development process is expensive and risky for manufacturers – it requires time, development process, allergens, lab testing etc. Where successes have happened there have been economies of scale to enable companies to manufacture specific products. Taste profiles of main brands are hard to change, manufacturers rare reluctant to change the taste of these but there might be opportunities for new product lines to be more experimental with veg • More promotions and work between manufacturers and retailers needed to increase promotion in store and TV advertising. Manufacturers can’t control placement in store and amount of promotions – this is all led by retailers. Manufacturers need to work more closely with retailers • Collaboration – opportunity for governments to bring food system stakeholders together – to co-create policy and help inspire innovation قراءة القليل

In this UN Food Systems Summit Science Day side event hosted by WorldFish and FAO, multidisciplinary researchers from a diversity of regions will share how aquatic food systems’ innovations are leading the way to achieve the 2030 agenda. The discussions identified key actions needed to drive multi-stakeholder collaborations and commitments to ensure aquatic food systems transformations are a central part of UN Food Systems Summit outcomes.

Food systems transformation with aquatic foods to inform and shape research-to-policy outcomes in the UN Food Systems Summit  Fisheries and aquaculture already support the livelihoods of around 820 million people worldwide, 90 percent of whom work in the small-scale sector, and half of which are women. While global per fish capita consumption is increasing, inequity in food systems continues to lead to disparities in access. Local production of nutritious aquatic foods must be improved in order to meet growing demand in low-income nations. Through the sustainable intensification of aquacultu... قراءة المزيدre, improved management of capture fisheries, and fish value chains that reduce fish loss and waste, in combination with promotion of aquatic foods through nutrition interventions during crucial developmental periods and food-based dietary guidelines, food and nutrition security can be enhanced within planetary boundaries. To ensure equitable access to nutritious food and income benefits for all, a holistic approach to food systems is needed to ensure the availability of nutritious aquatic foods to all people and offer a sustainable source of income.  قراءة القليل

The  power of aquatic foods in making sustainable, healthy diets a reality throughout the world Aquatic foods are often the most accessible animal-sourced food for millions in low- and middle-income countries. By scaling new innovations and technologies for large-scale food system transformation, aquatic foods can alleviate malnutrition with a low environmental impact. Aquatic foods provide vital micronutrients during the first 1000 days of life and beyond, improve cognitive development in children and adolescents, reduce stunting, and are associated with positive behavior and mental health ... قراءة المزيدoutcomes. Ninety percent of inland catch, which includes small-scale inland fisheries, is consumed locally, making aquatic foods and sustainable healthy diets accessible in low-resource settings. With a renewed focus on lower trophic level species, which are capable of reproducing their biomass and can be consumed whole, aquatic foods can transform global food systems within planetary boundaries while reducing food loss and waste. قراءة القليل

Sustainable  aquaculture in contributing to more resilient and sustainable food systems Aquaculture encompasses diverse systems in marine and inland waters as well as homestead ponds that can be developed, alongside fisheries, to boost local production of nutrient-rich foods. Nutrition-sensitive approaches to aquaculture allow for the production of large quantities of diverse food in a sustainable and efficient manner that encourages household consumption of nutrient-rich foods. When managed sustainably with targeted investments, aquaculture promotes planetary health while improving best pra... قراءة المزيدctice management guidelines can also build food systems resilience against socio-ecological shocks. Investments in technologies and policies can promote locally available fish feed sources, diversify markets, and capacity-building opportunities that improve entry into the sector, especially for women small-scale fish farmers, who are often marginalized. قراءة القليل

Impactful aquatic foods research and innovations across the  UN Food System Summit’s 5 Action Tracks In Malawi, innovations in the sustainable supply chain, such as solar drying and milling of solar-dried fish into powders, are improving nutrient density, quality and safety of aquatic food as well as extending access through improved storage life; maintaining quality and reducing loss during transportation and retail; and increasing access to better markets and household income for women. In Bangladesh, nutrition-sensitive approaches to aquatic food systems, such as the introduction of n... قراءة المزيدutrient-rich small indigenous species for pond polyculture, with strong support from government and research organizations, are a means to improve the country’s sustainable production and consumption of diverse aquatic foods. In India, the inclusion of fish-based products in state-funded school feeding and maternal nutrition programs is supporting the research for development efforts in combating the severe issue of malnutrition through the consumption of healthy, nutritious diets, especially among the marginalized communities. In the Caribbean, climate change services and innovations for fishers, such as growing temperature-resilient corals; developing multi-function mobile apps for aiding SSF with weather and emergency information, scaling fish aggregating devices (FADs); and the farming of seaweed as a low-trophic substitute for raw materials, are contributing to community resilience against climate shocks and natural disasters. قراءة القليل

MESSAGES FROM COUNTRY DIALOGUES AND NATIONAL CONVENORS This session emphasized that food systems are a wide and cross-cutting topic which are at the same time locally specific. Instead of focusing of individual components of food systems, such as food security, nutrition, vulnerability etc., the concept of food systems has sensitized the stakeholders about the need for a holistic approach, and discussions are expanding from commodity to systems, from activity to chains, from actors to stakeholders, from consumption to health, from present to future generations. Systems thinking is becoming mor... قراءة المزيدe widespread. There is a paradigm shift from dealing with problems only inside 'silos', towards addressing problems in their entirety. Working across sectors and disciplines can be destabilizing but the dialogues are making stakeholders more comfortable with this approach and are understanding that food systems are key for the achievement of the SDGs. Increasing production is necessary but not sufficient as there is a need to simultaneously look at production, distribution and consumption in a systemic approach. Stakeholders and partners have been encouraged to join a systems approach to localize sustainable production and identify areas of action ranging from the shift to healthy diets for poor communities, to resilience for people most exposed to shocks, to the recognition that unless a positive effort is made to engage the youth the food systems transformation will not be sustainable. Inclusion is key and the convenors work has to be accessible to all. The dialogues provided an opportunity for government and people to take account of the learnings of the covid disruption and think about the strategic options for moving towards a national transformation of the food systems. Sustainability and resilience will be at the heart of this and rebuilding will focus on sustainable food systems, ensuring that women and youth are more central. This seems to be a common pattern especially in the Pacific. Inclusivity is making challenges and gaps turning into actions and the dialogue process is showing its value and will continue beyond the Summit. Within the food systems approach it is important to give a central role to the people, including through safety nets and nutrition and health concerns, encompassing ecosystems and private enterprises. National dialogues in the region emphasized the involvement and empowerment of all stakeholders, and especially youth and women. Regional cooperation and national transformation are the cross-cutting actions that can make this happen, and make communities and collections of stakeholders join national governments and local authorities to transform food systems and achieve the SDGs. Dialogues have been framed around the Summit action tracks or with a focus on country-relevant topics such as access to food, vulnerability to malnutrition, production of higher quality food, nature positive production systems for local farmers and fishers, resilience of food systems including interventions designed to ensure resilience at small farm level, making farmers’ livelihoods stronger and secure, educate the public on nutritious and healthy patterns, and environment friendly and nutritious production. Bringing together national and independent dialogues is key to the work of convenors who can start from existing strategies and use the dialogues to involve different stakeholders to develop pathways. Convenors make action tracks them locally specific within the countries, reflecting the diversity of food systems and people, with an overall strategic approach for a sustainable food systems transformation. Inclusion of additional action tracks is seen as a way to ensure national characteristics are brought into the Summit. Linking priorities from different countries and working together with partners in the region is instrumental to advance on the priority areas identified. قراءة القليل

OPPORTUNITIES FOR REGIONAL ACTION Participants representing different sectors and organizations discussed their role in making food systems more sustainable. Discussion was introduced by some recommendations outlined at the 8th APFSD: Achieving sustainable food systems requires an integrated approach; Leveraging social protection system to enhance food security and nutrition outcomes; Strengthening urban agriculture and local food production can improve nutrition and access to food among the urban poor; Restoring the health of agroecological systems will be needed to boost resilience; Effectiv... قراءة المزيدe recovery responses will need to pay particular attention to the gendered impacts of changes in the agricultural system; Digitalization can play an important role in strengthening sustainability and resilience through supply chain and improved traceability; Importance of data availability to inform policy and programming, including by providing regular data on household food security, affordability of diets, and consumer choices. Climate induced stresses and shocks are magnified by social and political fault lines. Some countries have misalignment between farming policies, adaptation of financial and technical resources and climate adaption responses. Simulated modelling for implementing research informed climate smart agricultural techniques, new technologies for data collection and increased crop production are instrumental to feed the growing population with the same amount of arable land. Public research agencies should adopt these new technologies but need political will and commitment. Regional cooperation is needed for technology transfers. For many people farming is not a choice. To advance equitable livelihoods for small farmers while promoting sustainable and efficient production methods there is a need to confer land rights to farmers and secure their access to lands and forests. At the same time, equal rights are needed by women farmers; notably ASEAN has a roadmap for gender sensitivities in farming. Other measures include promoting the agency of family farmers; increasing their social and political power, giving them access to economic and social services. We need to value the services provided by farmers, and appreciate biodiversity and fresh produce. This in turn calls for better infrastructure and access to local markets. Better infrastructure can connect local consumers to wider markets, improving consumer choices and access to foods. Regional trade can promote enhanced food availability and access to healthier nutritious food. Addressing supply chain practices at all stages and collaboration between primary food producers is key for making safe food available. Food standards should be harmonized at regional and sub regional level. Nutrient information on packaged foods should be easy to interpret to allow consumers to make informed choices. Rice is the staple crop for the region, but rice farming correlates with malnutrition, poverty, and depletion of natural resources. Water variance and availability is affected by drought and climate change, so we need better regional assurances and dialogue between surplus and deficit countries to ensure food security. Policy alignment is critical on safety standards as well as better data definitions to avoid food waste and loss and provide better predictability of crops and food availability. Nature positive production is already economically viable, but we fail to recognize it because we do not measure a range of negative and positive externalities across the value chain. We need perverse subsidies to be 'repurposed' to pro-nature alternatives, which would allow the price that consumers pay to better represent the 'true cost' of food. Proper economic valuation of natural capital is unquantified at present but may become a key indicator of GDP. An economic structural transformation is the precondition for agriculture competitiveness and improved food systems. Farmers need access to infrastructure, finance, digitalization, transport etc. Low public sector investment makes private sector key, but it needs a more business-conducive environment. قراءة القليل

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The Asia-Pacific regional food systems dialogue was organized to (i) provide insights from the national dialogues that are currently being convened in the region on the five action tracks, and (ii) identify opportunities for regional and sub-regional collaboration. It considered cross-cutting issues that had emerged as priority areas for action during the recent Asia-Pacific Forum on Sustainable Development (https://www.unescap.org/apfsd/8). A diverse range of stakeholders participated in the event, consolidating regional views, perspectives and experiences regarding pathways and actions for e... قراءة المزيدquitable and sustainable food systems transformation and to support the implementation of the SDGs within the context of current realities. قراءة القليل

Global food systems rely on national and regional ones to function properly. Regional food systems occupy a central role in ensuring a smooth transition between the national and global food systems. This underscores the importance for regional actions towards harnessing synergies. The Asia-Pacific region is crucial for the global food system, considering its scale in terms of population, human capital, economy and productivity; and its interdependence with global aquatic and agroforestry food systems. Regional cooperation and national transformation are the cross-cutting actions that can make ... قراءة المزيدcommunities and collections of stakeholders work together with national governments and local authorities to transform food systems and achieve the SDGs. The region could increase food access and utilization by providing incentives to steer food consumption towards more diverse, healthy, and balanced diets by populations, especially women, children, and the urban poor, and improvement in food marketing and raise awareness. Climate action could be supported by expanding agro-ecological practices and promoting resilient food systems that produce healthy food. The region should tackle the vulnerabilities of women in agriculture by engaging women in policy-making process and understanding the challenges that women face such as lack of access and opportunities. A shift in consumption patterns and production processes could be achieved by improving waste management systems, and through a focus on digitalization of the farm and rural economy. Addressing supply chain practices at all stages and collaboration between primary food producers is key for making safe food available. Food standards should be harmonized at regional and sub regional level. Social protection system should be leveraged, by expanding investments in social protection systems that take food security and the nutritional needs of vulnerable populations into considerations. The region needs collaboration on technology transfer for more productive and climate resilient crops and practices, proper economic valuation of natural capital, and the improved access of farmers to land and social services. A business-conducive environment to attract private sector investments towards agricultural infrastructure is needed to grant farmers and consumers in the region access to wider markets and better products. This in turn calls for collaboration for regional standards and improved trade, as well as improved platforms linking food surplus and deficit countries to ensure food security. During the dialogue, stakeholders stressed the importance of, and commitment to, disseminating game-changing solutions centered around new technologies through regional platforms; promoting family farming a viable livelihood within the UN Decade of Family farming; pioneering actions to enhance consumers experience of food access and safety; reimagining global agriculture and increasing sustainability through value chains; coordinating to ensure and champion environmental sustainability at the food systems summit and beyond; improving rural development and food systems, with operational focus on climate change. قراءة القليل

Nuestro diálogo lleva el nombre de “Hacia el Fortalecimiento del Sistema Alimentario del Valle de Tulancingo.” e intenta analizar cómo podemos impulsar cada una de las cuatro vías de acción planteadas. Para esto nuestro diálogo se propone discutir acerca del sistema alimentario local sobre ¿cuáles son los problemas? y ¿cómo se pueden solucionar?, con la finalidad de impulsar en Tulancingo de Bravo acciones, mecanismos y políticas públicas que mejoren el sistema alimentario. Para esto organizamos nuestro diálogo en cuatro mesas con temas, que creemos, son los más relevantes par... قراءة المزيدa que el sistema alimentario local en Tulancingo de Bravo sea incluyente, sustentable y sostenible. Los temas con los que esperamos abordar y discutir estos problemas son: 1) La educación alimentaria en el Municipio de Tulancingo. 2) Las y los campesinos y productores de alimentos como eslabón fundamental del sistema alimentario de Tulancingo de Bravo. 3) Productos Locales Vs Productos Foráneos. 4) El agua como un bien fundamental para la producción de alimentos. قراءة القليل

En la mesa 1 sobre La educación alimentaria en el Municipio de Tulancingo se identificó como problema central el desconocimiento en la producción y consumo de alimentos saludables y nutritivos debido principalmente a problemas de acceso, distribución, e infraestructura, así como al abandono de prácticas de cultivo o prácticas regionales sustentables como la producción en traspatios y sistemas de producción familiar. En la mesa 2 sobre Las y los campesinos y productores de alimentos como eslabón fundamental del sistema alimentario de Tulancingo de Bravo, se identificó como un problem... قراءة المزيدa principal la desvalorización del rol de las y los campesinos del Municipio en las cadenas de valor, de producción y educación, así como una desorganización y desarticulación de productores, y el bajo acceso a recursos financieros y tecnológicos para incrementar su productividad. En la mesa 3 sobre Productos Locales Vs Productos Foráneos se identificó como problema principal la falta de espacios adecuados para vender productos locales. Así mismo, se hizo referencia a los efectos propios de la globalización en los ingresos de los productores, pues se introducen a los territorios productos sobresaturados y baratos lo que ocasiona que los productores tengan que malbaratan sus productos locales. En la mesa 4 sobre El agua como un bien fundamental para la producción de alimentos se comentó que el problema de la falta y escases de agua para el cultivo de alimentos es un problema que todos deben tener en mente. Se identificó que uno de los principales problemas es el uso ineficiente del agua, otro problema es la falta de cultura de captación de agua de lluvia. También se habló sobre cómo mejorar la utilización eficiente del agua a través de la innovación y la tecnología. قراءة القليل

Conclusión de la mesa 1. La educación alimentaria en el Municipio de Tulancingo Que el Gobierno Municipal diseñe políticas públicas que promuevan la importancia de adoptar modelos de alimentación nutritiva, sana y sostenible principalmente en las escuelas de nivel básico, así como en los comedores comunitarios propios del municipio. Conclusión de la mesa 2. Las y los campesinos y productores de alimentos como eslabón fundamental del sistema alimentario de Tulancingo de Bravo. Que el gobierno municipal, diseñe políticas públicas que habilite espacios públicos como puntos de venta ... قراءة المزيدdonde se promuevan los productos resultado de la agricultura familiar, fortaleciendo entre otras cosas el Tejido social y la cohesión comunitaria, así mismo, se solicitó el apoyo con financiamiento viable para los pequeños productores y la transferencia tecnológica dirigidas a la productividad. Conclusión de la mesa 3. Productos Locales Vs Productos Foráneos Que el gobierno municipal, diseñe políticas públicas dirigidas a vincular a los productores locales con los consumidores y cadenas comerciales, disminuyendo la brecha a través de la organización y formación de colectivos (cooperativas), ayudándoles en el proceso de incubación y aceleramiento empresarial de sus productos. Conclusión de la mesa 4. El agua como un bien fundamental para la producción de alimentos Que la sociedad civil y el gobierno municipal diseñen y difundan acciones para el cuidado del agua, que se apoye al sector agrícola con innovación y tecnología para el mejor aprovechamiento del agua. قراءة القليل

Las mesas de trabajo se llevaron a cabo con un gran nivel de discusión y puntos de vista sobre los temas planteados, no encontramos grandes áreas de divergencia, por el contrario, hubo consenso en la mayoría de las conclusiones.