Explore los Comentarios Oficiales del Diálogo

Discussion Topic, Group 2: Nature By 2030, nature-based solutions are adopted across the world by farmers through appropriate rewards. This discussion was facilitated by Giulia Carbone, World Business Council for Sustainable Development. ACTIONS 1. Mainstream innovation in the agricultural sector that will be instrumental to farmers’ knowledge and needs 2. Make innovation farmer driven, based on their needs and knowledge for their benefit and the benefit of their natural ecosystems 3. Provide financing for farmers for maintaining and repairing soil. 4. Focus on smallholder farmers as well as... Leer más large farmers. 5. Make biodiversity an asset class and ensure funding. 6. Use data and tech to help scale up payments for ecosystems services. 7. Customize parameters and criteria for farmers’ access to credit and insurance with specific standards that may differ from those applied to other sectors. It is crucial that innovative financing models consider the timing of the agricultural cycle. 8. Map land according to productivity to help low productivity farmers shift to other products or ecosystems services. 9. Incorporate into the price of food the true costs to nature. BUILD PARTNERSHIPS 1. With farmer’s organizations to help close the gap between farmers and the scientific and private sectors – they can act as catalysts to meet farmer’s requirements and needs and act as in intermediary between farmers and the public and private sector by providing advisory services, innovation brokerage, and training to farmers to increase awareness and boost the adoption of innovations. 2. With banks, for capturing investors on biodiversity. 3. With investors, for providing patient capital for biodiversity over the longer term. 4. With consumer groups, to manage demand with a better understanding of the seasonality of crops. Leer menos

Discussion Topic, Group 3: Innovation By 2030, more than half of investment in agricultural innovation provides end-to-end solutions that support the SDGs related to food, climate, and environment. This discussion was facilitated by Tania Strauss, World Economic Forum and Herman Betten, DSM. ACTIONS 1. Create more inclusive ecosystems with solutions such as urban farming, hydroponic farming, and community gardens. 2. Incentivize farmers to work on regenerative agriculture. 3. Increase yield and nutritional value of food with food fortification and technology in business models and measure and ... Leer másdemonstrate the value of food fortification to society. 4. Leverage biotechnology from the private sector and disseminate knowledge. BUILD PARTNERSHIPS 1. Engage all stakeholders that make up an enabling environment for a thriving system. 2. Involve actors beyond the food value chain, such as: • Insurance, financial services including (digital) payment, technology and digitalization • Consumer marketing to increase demand for nutritious products • Education and training • Government engagement and public policy Leer menos

Discussion Topic, Group 4: Gender By 2030, female farmers in agriculture are empowered and equipped with the skills to work sustainably, helping to better support entire communities. This discussion was facilitated by Lisa Moon, Global FoodBanking Network, and Vanessa Adams, Alliance for a Green Revolution in Africa (AGRA). ACTIONS 1. Ensure equitable roles, responsibilities, opportunities, and choices, and that in countries, communities and households, individuals are equipped to participate in local, global, and regional food systems activities in a meaningful, dignified, and equitable way. ... Leer más2. Focus on four levers of gender equality and empowerment: a. Expand women’s agency. b. Increase access and rights to resources, services, and opportunities. c. Eliminate systemic, institutional, and legislative biases against women. d. Shift harmful and constraining gender norms. 3. Provide women with access to finance. 4. Build women’s agency, increasing access and rights to resources and addressing the policy, institutional, and legislative barriers as well as shifting harmful norms. BUILD PARTNERSHIPS 1. With private sector, to play a role in investing in digital infrastructure. 2. Between women and agribusiness leadership networks. 3. With men, as influencers to drive change. 4. With international organizations, NGOs, private sector, and academia working in sub-coalitions to advance: • The Global Food Systems 50/50 Initiative • The integration of gender transformative approaches (GTAs) in relevant policies, programs, and systems. • The establishment of a Global Data Hub to make food systems data and available on one platform • Anemia Alliance 5. With Canada, France, USA, Finland Sweden, FAO, IFAD, SEWA, IFPRI, CARE, among others. Leer menos

Discussion Topic, Group 5: Resilience By 2030, 100 million farmers have adopted regenerative agriculture practices, supported by 1 billion consumers who demand and support products coming from regenerative agriculture. This approach improved production, resilience, and provided livelihood opportunities. This discussion was facilitated by Ben Valk, Rabobank and Gail Whiteman, Artic Basecamp. ACTIONS 1. Promote regenerative agriculture as an opportunity to equip farmers to absorb and recover from shocks and stresses to their agricultural production and livelihoods (short term and long term, pred... Leer másictable or non-predictable shocks). 2. Increase farmer adoption of regenerative management practices, given the growing challenges of malnutrition, poverty, climate change, and biodiversity loss. Adoption is low, as farmers often have limited access to information about new technology and what it means for them. Such practices have the potential to deliver a larger diversity of plants and animals to a growing population without degrading the functional integrity of ecosystems while meeting the nutritional needs of current and future generations. 3. Position agriculture and food systems as a large-scale solution provider of environmental benefits, while supporting livelihoods. This includes farming methods moving beyond resource efficiency and into ecological restoration through practices such as conservation tillage, cover cropping and rotations, agroforestry and other forms of diversification, mobile animal shelters and pasture cropping, farmer-managed natural regeneration, integrated pest management, precision nutrient management, and various soil and water management techniques that minimize the loss of soil structure and biodiversity and maximize its capacity to recycle nutrients and store water and carbon. These practices also minimize mechanical, chemical, and biological activities that can damage long-term soil health and produce negative offsite effects. BUILD PARTNERSHIPS 1. With private sector investment is vital. 2. With farmer organizations and associations. 3. With research institutions and NGOs. Leer menos

1. Areas of divergence were mostly related to the balance of attention to the various levers for change. Individuals were more, or less, passionate about particular approaches depending on their institutional affiliations, experiences, and perspectives. For example, private sector executives addressed opportunities where they could contribute most significantly, like workforce nutrition; and people who worked most closely with farmers emphasized the threats to livelihoods and remedies for economic development. This was in fact the value of having people from diverse sectors present concerns an... Leer másd potential solutions from their respective perspectives. Throughout, however, participants adhered to the summit principles of engagement, including recognizing complexity, embracing multi-stakeholder inclusivity, complementing the work of others, and building trust. The in-person nature of the Dialogue helped to foster respect among participants. 2. Another area of divergence related to the feasibility of coordination among such large sectors and institutions - from the private sector, to small holder farmers, NGOs, and regional governments. This concern led to meaningful discussions of ways to overcome the challenges to align efforts. Leer menos

SUSTAINABILITY 1. Any production process is sustainable when it is maintained over time. Pork production, in order to be maintained over time, needs to guarantee social, economic and environmental sustainability. Social sustainability means that the people who carry out the activity have their needs and expectations met in the same way as the rest of the population. An adequate remuneration for their work and investment is the basis of economic sustainability, being something that the consumer must know and recognize. Environmental sustainability involves guaranteeing that all the resources us... Leer másed can be regenerated and the impacts on the soil, water and air are minimized. 2. The white pork production value chain supports the UN 2030 Agenda and has assumed the same environmental sustainability commitments as the rest of the economic activities within the framework of the strategies of the European Union and Spanish authorities. Participants believe that people must be considered before everything else. In our Spanish environment, maintaining activity in rural areas, in the medium and long term, will only be possible if our ecosystems and natural resources are preserved and, at the same time, the viability of the economic activities carried out there is guaranteed. 3. The Spanish white pork sector has been involved in improving its efficiency and sustainability. The application of precision feeding in pig farms is being a strategic tool. Among the measures applied, the following are highlighted: the adequacy of the feed supplied to the types of animals; reducing dietary protein levels or inorganic phosphorus levels; or the proper management of manure. A fact that proves this effort is the reduction of GHG emissions. There are areas in Spain where the concentration of farms is high, although it is below other European ones. All farms, regardless of size, should be given a chance to improve. Its activity has been authorized and promoted in the past. 4. The white pork sector is under significant regulatory pressure. This means high economic investments. In addition, from certain environments we are being stigmatized as a polluting activity. These facts discourage producers and, especially, young people, who stop seeing the pig sector as an attractive place to work in the future. Nobody can be left behind. 5. The white pork sector, in its primary production phase, has been efficient for years. Our challenge is to measure environmental impacts with a comprehensive tool. It is considered necessary to carry out a life cycle analysis, which incorporates all the environmental categories, to identify the specific points in which the improvement activities must be prioritized. The need to work on GHGs is evident, but we must not forget other elements such as nitrogen or phosphorus. 6. In terms of GHG, the need to maintain an increasingly efficient supply chain is recognized, which guarantees to be free of deforestation, with an increase in local raw materials and production models that promote the development of the circular economy. The rest of the chain also has to contribute, although it is in a process of improving energy efficiency, use of energy from renewable sources and use of by-products. Innovation is key. 7. The opinion of reducing meat consumption to reduce emissions has been commented. The opinion of the room is to follow the recommendations of objective science. The Mediterranean diet integrates vegetable and animal products. Meat has been and will continue to be a fundamental nutritious and sustainable food in our diets. It is important to analyze the environmental impacts of ultra-processed foods that are proposed as alternatives to meat. Leer menos

ANIMAL WELFARE AND SUSTAINABILITY 1. Animal welfare is equivalent to production quality and animal health. The European production model is the most demanding in the world in terms of animal welfare and the Spanish pork sector carries out measures beyond the regulations on its own initiative. According to several scientific studies, from a nutritional point of view there is no difference between meat from extensive and intensive production, although there is some from a sensory point of view. Both types of production are optimal for feeding society with quality meat. 2. Higher animal welfare r... Leer máseduces stress, and that leads to higher productivity. Animal welfare is a multifactorial concept, so a change in any factor affects the physical and emotional state of the animal. Currently, there is a debate of the balance between productivity and animal welfare: improving animal welfare, productivity is improved, so the sector is trying to achieve it. Both aspects are closely linked and neither of them should be ignored. It is even added that there cannot be a high or low degree of animal welfare, but rather animal welfare or discomfort. In this sense, the Spanish pork sector has been working for years on the application, for instance, of handling practices (especially in the handling of farrowing houses) that enhance the development of the natural behavior of pigs. 3. In part, sustainability is the result of exercising animal welfare. Future changes in European regulations on animal welfare, under the framework of the "Farm to Fork" strategy of the "Green Deal" will represent a major challenge that the pork sector will have to face. But these changes must be carried out in a sustainable manner and maintaining the triple sustainability: social, economic and environmental. World policies must change, and for this, science must be the base that guides political decisions on animal welfare and sustainability. 4. The growing disconnection of the urban world with the rural world generates that society is influenced by the lack of knowledge of the true functioning of the rural environment and the pig sector in terms of animal welfare. In turn, this has repercussions on political and even scientific decisions. Therefore, it is emphasized that the new animal welfare regulations must always be based on science, and not on emotions. In this sense, the role of farmers, professionals in rural areas, and veterinary and agricultural university professionals is also key to defending the work they carry out on a daily basis in animal welfare, to support these political decisions and, in addition, also inform about their work in protecting the rural environment. On the other hand, the importance of society being more aware of animal welfare is also highlighted, and for this reason consumers are increasingly asking for more information. With seals such as the "Welfare Commitment Certified" seal all that work and effort is shown to consumers, serving as a connecting element. 5. Through the optimization and self-demand to which the Spanish pork sector is subjected in terms of animal welfare, health is improved and the spread of diseases is prevented. The work of the veterinarian in his role of control and eradication of diseases is essential to protect health and prevent the appearance of zoonoses. 6. Sometimes it is intended to see pork production as a problem in rural areas. However, the idea of the need that is part of the solution in the sustainable use of natural resources is transferred. The European “Farm to Fork” strategy proposes to replace inorganic fertilizers with organic and local ones. The production of manure can contribute to this solution. The recent crisis in the prices of inorganic fertilizers has shown that other sources of fertilization of agricultural soil must be sought, and technology and innovation must be the way to commit to this transition. The change in the idea of manure as a by-product of great use is key. Leer menos

NUTRITION AND SUSTAINABLE DIETS 1. Foods of animal origin are a very rich source, unique in some cases, of several micronutrients (essential) and bioactive compounds, and their restriction can lead to health problems without regular and constant supplementation. The elimination of meat would not be optimal because it contains essential nutrients and so, in this sense, it has been determined that is part of a balanced diet, along with all kinds of food. The high biological value of the proteins provided by meat has been highlighted, based on responsible consumption. 2. Sometimes it is difficult... Leer más to standardise amounts of consumption, it depends on the consumer profile and their nutritional requirements (office work, physical work, athletes...). In this regard, it is considered that it is more efficient to educate the consumer so that he chooses freely according to routine or custom, and also based on his economic options. On how to direct to the consumer, the livestock-meat chain has to segment the market it is targeting, and adapt to its dynamics. 3. Decisions must have a scientific basis. There is numerous scientific evidence that supports the need for nutrients in meat for adequate nutrition and proper development and health status, in different consumer groups (special emphasis on children, women, athletes...). Human evolution has taken place with the consumption of meat. Also, necessary to reformulate certain meat products (salt, fat, protein excess...) and to establish some didactic procedure. 4. It is important to define how scientific evidence is communicated to the consumer, not only focusing on nutritional or health effects, but also on the negative impact on the environment that the absence of livestock would have. They are different topics and to focus on the message according to the audience is needed. The more and more types of consumers we have nowadays makes more complex. Alarmist messages or headlines cannot be launched at society, they must be verified and supported by science. Consumers must also be aware of his responsibility when it comes to eating well or badly. 5. Food is pleasure and enjoyment and has a cultural component. There is an excess of information, at least in Spain, so it would be consistent to seek balance in combining foods. 6. In the future, to create consumption habits (nutrition, pleasure, abundance and current variety that is not compromised) and find consumer confidence (through scientific guidelines, agri-food Associations and information disseminators) is considered necessary. 7. Making global forecasts for the future due to the uncertainty and current situation is complicated, but the SDG 12 Sustainable consumption and production must be born in mind. All the links in the animal protein production chain have their responsibility and task in this regard. Leer menos

ECONOMIC AND SOCIAL IMPACT OF LIVESTOCK ACTIVITY 1. The Spanish pork sector is economically essential, due to the creation of direct employment and for its generation of wealth. 2. From an economic point of view, the pork sector provides an affordable protein with a high nutritional value, especially important in developing countries, where it is a source of wealth that allows the economic survival of many families, especially the most vulnerable, and contributes to the fulfillment of SDG 2, zero hunger, and to fight malnutrition. 3. Agriculture and livestock must be closely linked. Much of th... Leer máse land used to grow livestock food is not fit for human food production, so livestock contribute to putting that land to use, and to circular economy. 4. The Spanish pork sector is key in the fight against depopulation, since it contributes to establishing population and providing rural areas with other infrastructures and services that they would not have otherwise. Without pork, many towns in areas such as Aragón or Castilla y León would be depopulated. 5. The pork sector provides employment to a high percentage of women and young people in rural areas, where job opportunities are scarce. In addition, the presence of livestock in rural areas preserves natural and cultural heritage. 6. The majority of the Spanish pig sector is formed by family farms, whether they are integrated or not. The integration model is a successful model that guarantees the survival of family farming (along with the cooperative model). But there must be co-responsibility between integrator and integrated. 7. In general, belonging to the pork sector is a source of pride in Europe. In Spain, this has not been transmitted to society, which is disconnected from the rural world. The sector must transfer its good work to the consumer, and improve its image (including the image of the farm buildings themselves, planting trees, etc.). 8. In the short-medium term, the integral management of manure is a challenge. But there are economically profitable solutions: recycling the manure water, deodorized fertilizers, compost for biogas... Manure is a by-product, not waste. In the future, it could be a very important source of income. 9. The globalization of food systems has become in the configuration of global and interdependent food chains that must ensure the proper functioning of the value chain and to do so in an increasingly sustainable way. At the same time, the international situation and the necessary reduction of the environmental impact of the activity require the strengthening of food sovereignty policies that guarantee a fast, safe and efficient access of the population to basic foods, such as meat and pork products. 10. In Spain, food sovereignty in pigs is assured. The sector exports a large part of its production, and that allows us to feed a large part of the world and contribute to SDG 2. The proximity model is valid for a few products, and for sparsely populated areas, it is a market niche. But it is the industrial model the one that is allowing to feed the world. In addition, it is not always more sustainable to produce closer, especially considering that Europe is the territory in the world that produces with the greatest guarantees of sustainability. 11. Production needs to be done where it is more efficient. The Spanish pork sector is very efficient in meat production. This has taken more than 20 years, making it a difficult model to replicate in other countries. 12. The generational change in pigs is assured in Spain. But to guarantee this, and attract more young people, the sector has to remain economically profitable and improve working hours (which requires farms, of a minimum size, to ensure staff turnover). 13. The commoditization of food has created a problem. The need for the work of farmers to be well paid is highlighted. 14. In conclusion, the contribution of the pork sector is essential for achieving triple sustainability: economic, social and environmental. Leer menos

COMMUNICATION 1. Due to its very nature, the pork sector carries out its activity mainly in rural areas, and this has created a geographical barrier in its relationship with national opinion leaders and the media that influence public opinion, which focus on large population centers. This lack of communication with urban society has led to a lack of awareness of livestock activity and the advantages of consuming animal proteins and has created the way for 'stories' by groups opposed to the consumption of meat that unjustifiably and unfoundedly criticize both the activity as well as the product... Leer más, with arguments with little scientific basis, neither in the field of health or nutrition, nor in the field of environmental sustainability, nor in relation to animal welfare. 2. The sector faces great reputational risks. We are in a very polarized environment in which users only seek to confirm their own opinions and not get to know other different voices. This facilitates the dissemination of fake news and campaigns against the livestock-meat sector. The sector must combat it with truthful, contrasted and transparent information, more proactive communication and greater investment in communication. And, at the same time, communication must be humanized and moved through the real and inspiring stories of people in the sector. 3. The agri-food sector in general, and the livestock-meat sector in particular, carries out excessively reactive and defensive communication, losing its effectiveness. The sector has a pending task to better manage time, communicate proactively, get to know our audiences and adapt both in formats and messages to each of them based on the 'barriers' they have in terms of meat or the perception of the sector. For this, the sector needs to provide itself with relevant content and to be backed by science, so that there may be authorized voices outside the sector that support it. 4. It is necessary to work to a greater extent on communication towards the youngest segments of the population, since their information consumption is very different compared to other age segments. Currently, the younger audience is not a target for brands and it is a territory that we must occupy and work on media such as TikTok, Twitch, etc., in which they interact, talk or get information. Likewise, it is necessary to adapt to their language, their times and their way of being and thinking. For this it is essential to know them well and understand them. 5. The new information technologies offer immense opportunities for the pork sector to disseminate its real work and everything it contributes to society; but at the same time, these new channels facilitate the fast spread of fake news, false myths or self-serving disinformation, procedures which we must adequately fight using information and communication tools that allow us to generate and keep updated a correct and complete knowledge of the livestock-meat sector and their products. 6. Communication has its own rules and the pork sector must know them thoroughly to capture the attention of society. To do so, citizens must be known and listened to, create attractive messages to spread their positive values, adapt to the most appropriate formats and times for each of their audiences, and measure the impact of their communication actions in order to introduce improvements. 7. It is essential to give visibility and recognition to farmers and industrializing and marketing operators that are part of all Food Systems, as they are the main supports and managers of the sustainability of such systems; and the "depersonalization" of the vast collective that makes up the different food chains must be prevented by all means. Communication needs to be humanized, and to move through the real and inspiring stories of people in the sector. Leer menos

NO IMPORTANT DIFFERENCES TO HIGHLIGHT Just a remark in one of the discussion rooms: 1. Production of pork meat for export. The starting point for everyone is the same: the world's population wants to consume meat as their income levels increase. A participant comments that perhaps it does not make sense to produce meat in Spain to export to third countries, due to the impacts that can be associated with the transport of raw materials and products. Other participants justify this system based on the economy and the environment. Regarding the economy because, in an open and globalized economy, t... Leer máshe movement of goods and services is based on economic efficiency, production specialization and costs. The example of automobiles, electronic equipment or meat is mentioned. The environmental reasons are based on the efficiency of the pork production process in Europe in relation to other countries. In the case of Spanish white pork, specialization has allowed us to be very efficient in the use of all kinds of resources, as shown, for instance, by the data on emissions per kg of product. The conclusion is that the impacts need to be measured to compare. Leer menos

1. Food is a basic public good that must be defended against any type of restriction 2. Meat and meat products are an indispensable part of sustainable food systems That is because of its nutritional qualities, its affordability, for the role of the sector in the structuring of rural territories, and because they suppose the economic survival of many families. They are essential in achieving SDG2, zero hunger, and in the fight against malnutrition. 3. The European Union (EU) is unequivocally committed to sustainability The EU has very demanding environmental regulations and projects to promote... Leer más Sustainable Food Systems, in which the white pork sector is already immersed and firmly committed. 4. Sustainability in its triple aspect is essential in achieving sustainable Food Systems Any production process is sustainable when it is maintained over time. For pork production to be maintained over time, it needs to guarantee social, economic and environmental sustainability. The social one means that the people who carry out the activity have their needs and expectations met just like the rest of the population. Also not leaving anyone behind, and encourage the work of young people and women. Adequate remuneration for their work and their investment is the basis of economic sustainability. The environmental one involves guaranteeing that all the resources they use can be regenerated and the impacts on the soil, water and air are minimised. 5. The pork sector is a guarantee of triple sustainability in rural areas The pork sector is a guarantee of the sustainability and a keeper of the rural environment, its biodiversity and natural and cultural heritage. Livestock farming promotes socioeconomic development and provides employment opportunities for young people, in addition to giving life to towns, which makes it essential in the fight against depopulation. 6. Both intensive and extensive farming in Europe guarantee the highest quality of products and the highest animal welfare. The pork production model implemented in the EU, and in particular, in Spain, is the most advanced and demanding in the world, and does not depend on the type of production -extensive or intensive-, but on the quality of production and health animal. The Spanish pork sector has spent years applying new precision feeding technologies and handling practices that increase the quality of life of the animals. 7. The pork sector is firmly committed to the stablished objectives in the 2030 agenda The sector has supported the 2030 Agenda through the Interprofessional for several years. It has assumed the same sustainability commitments as the rest of the economic activities within the framework of the strategies of the European and Spanish authorities. The population need to be put above everything else. We will only be able to maintain our activity in the different areas of the world if the ecosystems, as we know them, are maintained, and that requires a global vision of sustainability. 8. The pork sector contributes to eradicating hunger and malnutrition in the world The sector provides an affordable protein with a high nutritional value, especially important in developing countries, where it allows the economic survival of many families, and contributes to the fulfillment of SDG 2 and fights against malnutrition. 9. Pork meat and pork products must be included in a healthy and balanced diet and nutrition Pork meat and pork products are essential in a balanced diet along with other foods, and cannot be dispensed with due to their nutritional properties, based on responsible consumption. The Mediterranean Diet guarantees a balanced diet and nutrition, based on the combination and rational consumption of natural foods, of plant and animal origin. 10. The pork value chain must guarantee sustainability in Food Systems The white pork value chain has improved its efficiency in recent years, making full use of all the resources intrdouced in the value chain. 11. Socioeconomic importance of the pork sector, especially for the rural environment The pork sector is one of the main engines for generating employment and wealth in Spain, especially in rural areas where, besides direct jobs, it generates opportunities for other related sectors and guarantees the existence of family farming. 12. Global Food Chains and Food Sovereignty The globalization of food systems has resulted in the configuration of global and interdependent food chains that must ensure the proper functioning of the value chain and to do so in an increasingly sustainable manner. The international situation and the necessary reduction of the environmental impact require the strengthening of food sovereignty policies that guarantee the rapid, safe and efficient access of the population to basic foods, such as meat and pork products. 13. Importance of communication, information and “reputation” crises in the pork sector The pork sector faces continuous reputational crises. It must intensify proactive and positive communication supported by science. It is a priority to transmit to society its work in caring for the environment, animal welfare or innovation, among other aspects. Leer menos

The pork sector plays a fundamental role to achieve healthier, more resilient, equitable, inclusive and sustainable food systems and, therefore, to achieve the 2030 Agenda and the 17 Sustainable Development Goals, which is why the meeting was convened the Food Systems Summit in 2021. With this Dialogue, the pork sector wants to contribute to the achievement of these objectives, transferring to society its commitment to the creation of more sustainable and resilient Food Systems, and to continue feeding the world while protecting the planet. Therefore, with this INTERPORC Dialogue, it seeks to ... Leer másgive continuity to the first Dialogue organized in 2021, entitled "The livestock-meat chain and its compliance with the SDGs: future challenges." On this occasion, however, the topics covered are delved into and go further, based on the current state of the sector and the progress made to achieve a climate-neutral sector by 2050 and even more committed to sustainability in its triple aspect: environmental, economic and social. Nowadays, there is a complex food system made up of a wide variety of elements that we must take into account: social, economic, environmental, consumer demands... In this sense, the dialogue also analyzes the role that meat must play in any balanced diet, environmental requirements, the role of pig farming in rural areas, the progress made in areas such as innovation, food safety, traceability and the way in which these are strengthened through the support of new technologies. The Dialogue promoted by INTERPORC in 2022 takes place within a framework of very profound changes in the approach to global Agrifood Systems as a consequence of the successive crises that have been occurring, and have made the governance of food systems more difficult. But it is still essential to ensure the supply of food to a population in a strong growth process, in optimal conditions of price, quality and affordability. The COVID-19 Pandemic has led to a growth in hunger, malnutrition, inequality and poverty in the world. This has been intensified even more as a result of Russia's war against Ukraine, which has caused serious negative impacts on the availability of raw materials, fertilizers and energy, and the consequent increase in production costs and prices. Added to this are climate change, African swine fever, migratory tensions, transformations in geopolitical environments, etc. In this context, world trade constitutes a fundamental element to ensure the provision of affordable food in all types of markets; so that, in the future, it will be essential to reconcile food sovereignty with global agri-food chains, sustainability with production, agroscience with information and collective intelligence, etc. In summary, the need for strong food systems has become evident during the COVID-19 pandemic, in which the Spanish pork sector has maintained its commitment to providing the world with a healthy source of protein, despite the restrictions of the pandemic. The tragedy of the war in Ukraine has made the need for food security even more relevant. With this Dialogue, therefore, we want to encourage the sector's capacity to contribute to continue feeding the world, but also to protect the planet. Leer menos

Contemporary Western relationships with food systems no longer celebrate the food itself. Historically, food systems were a spiritual and cultural part of nearly all humans’ daily lives. As agricultural technology upgrades local productions to advance seed-saving and improve high yields, we must focus on socio-economic yet culturally sensitive approaches to ensure that traditional foods are not being genetically altered. COVID-19 Recovery Plans must address the distinct needs of Indigenous peoples, particularly Indigenous women, related to land rights, food security, and community production... Leer más. Thus, land tenure issues for Indigenous women in Africa are crucial, as Indigenous women can lead to the growth of sustainable, organic, and climate-resilient agriculture. Although Indigenous women hold crucial knowledge and are critical stakeholders in preserving ecosystems, they are left behind. Women are key knowledge holders in our food systems, from production to transformation. Indigenous people, and Indigenous women, in particular, must be included as early stakeholders in the decision-making process -- from the planning to design to implementation and supported economically and socially. To implement these recommendations to the UN Summit on Food Systems, participants in the women's thematic dialogue called for programs designed by Indigenous peoples, particularly women, and a dedicated funding mechanism to implement the programs. The lack of recognition for communal land drives many Indigenous farmers to production methods with adverse environmental and health outcomes. It also accelerates deforestation by contributing to the marginalization of Indigenous farmers -- stakeholders with a traditional role in protecting ecosystems. As 90% of meat in Kenya and Tanzania still comes from Indigenous peoples, traditional methods are stressed and must adapt in a way that allows them to sustainably expand production. Must ensure that (1) there is enough livestock to provide for the community before (2) selling on external markets. Traditional consumption practices leave no one hungry. Among pastoralists and hunter gatherers, food production has been communal rather than individual. Thus, sharing with neighbors and other community members during times of surplus and receiving during times of deficit has been traditionally conductive to ensuring that everyone has equal access to food. Governments must recognize sustainable pastoral systems and their social, economic, and environmental contributions to regional food systems, ensure knowledge transfers to the next generation, and prioritize Indigenous peoples' organic food and traditional seed bank. As a part of this recognition, the voices of Indigenous pastoral farmers must be included in decision-making. Leer menos

i) The Dialogue served as a platform to encourage new modalities for collaborative action for Indigenous Peoples across and within the African Region. ii) Concretize the right to food and food systems in the continent by presenting perspectives related to food systems that reflect the distinct experiences of Indigenous people from various regions of Africa iii) Clearly articulate the dynamics of the food crisis in the African region, identifying challenges and opportunities for Indigenous Peoples. iv) Aim to develop collective and regionally responsive recommendations ahead of the summit.

The Dialogue revealed constituent-specific concerns such as land rights for women and cross-cutting matters that emerged in each independent thematic dialogue, such as intergenerational issues and the importance of preserving ancestral knowledge. The White Wiphala Paper Indigenous Peoples Food Systems supports the distinct yet converging nature of the food crises for Indigenous peoples, calling for the Summit to use an intersectionality lens. In real terms, Dialogue participants across the thematic sessions expressed collective interests while calling for land rights regimes, enhanced and targ... Leer máseted funding mechanisms, and governance that recognizes the needs of Indigenous women and pastoralists as groups with distinct challenges. In developing the global Indigenous Peoples’ position to the Summit Secretariat, policymakers must also consider the distinct regional barriers to implementing international and national provisions for the protection of Indigenous food systems in Africa. In particular, participants in the thematic dialogue on women called for governments to recognize the UN Declaration on the Rights of Indigenous Peoples (UNDRIP), specifically provisions relevant to the food systems of Indigenous people such as Articles 3, 18, 20, and 26 that acknowledge the collective rights of Indigenous Peoples to lands, territories, and resources, the rights of Indigenous Peoples to maintain and strengthen their own institutions, and to pursue their self-determined development. The women’s thematic dialogue session, in particular, called on the Kenyan government to recognize the ruling by the African Court on Human and Peoples’ Rights in 2017 on the evictions of Ogiek people from their ancestral lands in the Mao Forest and implement remedial action, as outlined in the judgment. Leer menos

Women Thematic Group Recommendations: ● The health crisis stems from our lack of living in harmony with nature. We need capacity building and upscaling for smallholder agricultural practices in line with Indigenous traditional knowledge to protect our food and identity at the grassroots level. ● Many communities around the world do not embrace traditional food systems and Indigenous technology in Indigenous food systems. As a tool to fight food insecurity and hunger, acknowledging the traditional food production system is crucial. Despite including various traditional practices for environ... Leer másmental preservation, pastoralism, and seasonal food production, for example, are not meaningfully recognized or included in curricula. Leer menos

Traditional Knowledge Holders Recommendations: ● Loosen restrictions on the use of medicinal herbs among Indigenous peoples as they are central to Maasai health and nutrition in Kenya and Tanzania, alike. Indeed, these herbs are often used as substitutes for lost nutrients when people lack diverse foods. Traditionally, these are soul foods that, in African food heritage, are significant to cultural values. ● Traditional consumption practices leave no one hungry. Among pastoralists and hunter-gatherers, food production has been communal rather than individual. Thus, sharing with neighbors a... Leer másnd other community members during times of surplus and receiving during times of deficit has been traditionally conducive to ensuring that everyone has equal access to food. ● Pastoralism is one of the most sustainable modes of farming – and food systems – on the planet. Indeed, it is traditionally the extensive herding of livestock over rangelands. ● Hunter-gatherers managed their forests areas to ensure the availability of roots, fruits, leaves, barks of trees, and wildlife life. Recognition and strengthening of these systems would be critical. They practiced seasonal, vertical migration in forests areas year-round. During warmer months, they move up the montane forests and during colder months they moved to the lower grounds. The migrations were informed by the abundance of flowers for honey and wildlife which also followed the seasons. Recognition of traditional knowledge on food would therefore be key to safeguarding food and nutrition. Leer menos

Youth Recommendations: ● Improving Indigenous people's products and food value chains to enhance livelihoods; creating direct market linkages between farmers and consumers. ● As agricultural technology upgrades local productions to advance seed-saving and improve high yields, we must focus on socio-economic yet culturally sensitive approaches to ensure that traditional foods are not being genetically altered.

Bedding down the kaupapa/objectives for each of the 4 Breakout Tables involved now after a series of 5 dialogues.