Explore Official Dialogue Feedback

Action Track 3: Boost nature-positive production This group's vision entailed rebuilding the current food system to capitalize on new and knowledge while pairing it with indigenous knowledge to ensure sustainable practices. To achieve this vision, the group discussed solutions that seek to empower communities in tangible ways by investing in them and not imposing solutions imported from the global North. This could be done by providing resources directly to communities, developing strong community level partnerships and providing support for community-based decisions on how to use those resour... Read moreces. This would entail having the decolonizing aid conversation within the food systems framework and shifting power from global to local. Other solutions discussed involved integrating technology and indigenous knowledge, educating local producers on the implications of unsustainable practices, and putting human rights at the heart of community based food systems with land and territory acknowledgement. Solutions that seek to reconcile new technology with indigenous knowledge should be community-focused and include processes, roles, and timelines that allow for community input and influence in the outcome. Suggestions to strengthen the input of the indigenous community in food-system processes included: * Gathering more evidence on indigenous peoples knowledge systems * Conducting more research with indigenous peoples * Creating a trust fund managed by indigenous people to support work Read less

Action Track 4: Advance equitable livelihoods The group discussed methods to overcome gender inequality for people who identify as women, enabling economic, political and institutional infrastructure that promotes equitable livelihoods, and involving men and boys into the conversation on women in agriculture. Methods discussed to advance equitable livelihoods in local food systems by working with international and state governments, local communities, and men and boys included: *collecting measurable gender-sensitive data, especially around women's work * supporting international agreements to... Read more measure gender data in farming (and other activities) * supporting legislative initiatives to address gender inequality like joint land ownership in India * engaging men in discussions of women in agriculture * supporting gender empowerment programs at a state level * recognizing the role of cooperatives in building resilience and ensuring youth are included in these cooperatives Specific examples of cooperatives and collective action were brought in from India. Plant Clinics were established to provide agricultural advisories via phone, tablet, and other information communication technology (ICT) tools to women in farming communities in Tamil Nadu in southern India. This enabled people from all over the region, be they literate or illiterate, to access information in a comprehensible manner, resulting in lower input costs, increased productivity, and the use of safer farming practices (such as using less pesticide sprays). Similarly the Group Federation of Small Farmers initiative in Tamil Nadu consisted of a large number of women and over 800 farming groups mostly from tribal communities in India. They functioned as a Farmer Producer Organization (FPO) leveraging funds from banks and the government to bring new technology to small farmer communities. The group recognized that current economic, political, and institutional structures maintain the unequal power dynamics in our system and made the following recommendations to address these: * Educating community members on issues of farming practices, nutrition, and rights in order to mobilize the voices of individuals, particularly women * Using ICT technology to foster awareness and engage women’s voices in policy issues; demystifying computer and social media skills * Altering “one size fits all” policies that work well in certain areas but poorly in others Read less

Action Track 5: Build resilience to vulnerabilities, shocks and stress. This topic was discussed by two groups. The discussion centered around self-reliance in local communities and the engagement of younger generations in transforming local food systems to make them more sustainable. Participants recognized that the current global food systems are unable to deal with shocks; the COVID 19 pandemic clearly demonstrated that when the global systems and supply chains ground to a halt, local food systems proved to be much more resilient to the shock. Barriers towards strengthening community based ... Read morefood systems within this Action Track included difficulties in transporting farm produce, lack of access to farming technologies, lack of youth involvement in community-led food systems, and inadequate local infrastructure to store food. The groups discussed the advent of food insecurity in communities which were heavily dependent on external markets either for getting agricultural produce and seeds or for selling local produce. This was exacerbated by the lack of adequate post harvest storage facilities that resulted in produce going bad and disheartened farmers. In contrast, communities that produced and consumed most of their food locally were less affected by the pandemic induced lockdowns and travel restrictions. Strategies to address these issues include incorporating a use of community pantries to reduce the loss of excess produce, creating community gardens to address issues of food stability during the pandemic, and practice of community-supported agriculture where the produce and profits feed local markets, reducing the transport and infrastructure required to support food systems. The groups discussed specific examples from countries like the Philippines and Afghanistan to address the crisis. These included supporting women to start and run organic community farms in the Philippines which were not only environment-friendly, but also ensured that families dependent on remittances (that stopped due to the pandemic) had a source of income and access to nutritious food. Or using the traditional methods for drying and storing food as in Afghanistan which are inexpensive, have low environmental footprints and require low-technological investment even as they prevent spoilage. Importance of youth involvement in local food systems by providing training and support services like access to banking and farm schools were also considered imperative in order to develop resilience in these systems. Read less

Discussion Group with French-Speaking Participants: All ATs A community-led food system is one that is articulated around local assets, resources, and knowledge. Furthermore, the system is inclusive, and functions on the basis of justice and equality. The main barrier facing our food systems is the lack of a local food system supply chain that values local assets. To overcome this obstacle, we need the involvement of the government, in terms of investment, regulation, training, and communication. Relentless activism of the Civil Society and the support of scientists and researchers is also ess... Read moreential. Solutions proposed towards supporting a community led food system supply chain include the involvement of key actors such as community members, scientists, and researchers. Proposed solutions to this issue are: * Involving the government in investment, regulation, education / training and communication * Incorporating the support of scientists and researchers to support this issue * Supporting an attractive scheme for private sector actors to match social and economic aspects within a resilient food system Read less

Discussion Group with Spanish-Speaking Participants: All ATs Visions for community-led food systems within this group involved incorporating diverse actors such as women and indigenous populations into existing food systems, protecting and promoting local food systems, and generating community ownership of these systems. The recognized the need to speak of not a single food system but the diversity in food systems. Barriers towards achieving these visions of community-led sustainable food systems are a lack of support for small-scale production practices, the impact of climate change on produc... Read moretion and crops, and a general lack of access to land tenure and means of production to bolster local food systems. Solutions discussed towards overcoming these obstacles include implementing public policies that are community-centered and strengthening local community members' sense of their own resilience and capability. The group also acknowledged that producers alone are not responsible for ensuring resilient and sustainable food systems - consumers also need to share this responsibility. Read less

One area of divergence that emerged during the Dialogue was the discussion of modern technology within food systems. Although modern technology may present unique opportunities for food systems, many participants raised the concern that community-led food systems often lack access to such technologies, making them unable to reap the potential benefits. Moreover, while certain participants believed that modern technology can offer unique avenues for innovation and improvement, others suggested that it can create a plethora of issues. For instance, the use of modern technology within food system... Read mores can create a vast amount of environmental degradation, which can have devastating effects on local ecosystems and livelihoods, as well as climate change. Additionally, while certain aspects of modern technology (i.e. automation) may potentially reduce labor costs of food production and processing, they may also increase energy costs and create displacement, which can be extremely harmful to small-scale farmers and their communities. The conversation of modern technology within food systems also extended to Indigenous communities. Although modern technology has created a variety of issues for Indigenous peoples (i.e. poor water quality, deforestation and displacement), participants alluded to the potential for collaboration between modern technology and Indigenous systems. Rather than prolonging the tension between the two systems and constantly viewing them as diametric, we should find ways to integrate them to promote harmony and resilience. Another area of divergence within the Dialogue was the emphasis placed on supporting Indigenous or small-scale farming communities in order to strengthen local food systems. Discussions around Action Track 1 touched upon how absence of adequate knowledge coupled with low incomes and need for survival may drive small holder farmers to adopt more "marketable crops" and GMOs which may lead to the extinction of indigenous seeds and crop varieties. The dialogue did result in very clear examples and recommendations for strengthening both these stakeholder groups within the food systems. Small farmers experience low, inadequate and fluctuating incomes and face barriers such as high production costs and an unequal access to input and output markets. The Plant Clinics and Group Federation of Small Farmers Initiatives from India demonstrate the positive impact of collective action on the livelihoods and incomes of small farmers. Indigenous people have long been stewards of the land. Traditional indigenous practices and values have not only ensured the food sovereignty, health and wellbeing of Indigenous communities over generations, but have contributed to biodiversity conservation and sustainable development for the benefit of all humankind. National and independent dialogues are necessary to alter the narrative of labeling community-led and indigenous food systems as underdeveloped systems. Dialogues analyzing the relationship between indigenous knowledge and food systems play an essential role in the development of community-led food systems. One area to consider is that could organization of small holder farmers into federations coupled with a strong policy environment that recognizes, documents and seeks to support indigenous crops and knowledge provide small farmers with the information, incentive and infrastructure to invest in local superfoods? Read less

Community-led food systems are systems in which communities have the power to address their own nutrition and food security needs. Projects within community-led food systems are often local, collaborative and engage the entire local food system,. On May 19th, the Movement for Community-led Development (MLCD) hosted an Independent Dialogue which focused on mobilizing resilient, community-led food systems. Our dialogue was centered around exploring localization in global food policy and discussing people-based solutions to the problems our food systems are facing at the grassroots level. The ove... Read morerarching theme of the Dialogue was that resilience starts at the community level and that community-led food systems must be prioritized in order to achieve the Five UN Action Tracks. Prior to the Dialogue, participants were asked to think about their vision for a community-led food system, barriers to strengthening community-based food systems in their community or area of interest, strategies to address these barriers and changes needed at the policy, implementation and funding level to build resilient community-led food systems and the role of different stakeholders in making these changes. In order to explore more specific areas of our focus, MCLD invited three keynote speakers: Dr Jemimah Njuki, (Director for Africa, IFPRI), Dr. Myrna Cunningham Kain (Member of the Food Systems Summit Advisory Committee) and Dr. Madhura Swaminathan (Chair, M.S. Swaminathan Research Foundation). These speakers situated the role of gender equality, Indigenous knowledge and small-scale farming into the broader discussion of community-led food systems. Following our speaker’s presentations, participants separated out into ten discussion groups based on the five UN Action Tracks to discuss policy proposals for the Food Systems Summit. To learn more about Community-led Food Systems read this paper by John Coonrod: https://mcld.org/2021/03/31/systems-thinking-for-community-led-food-systems/ Read less

El tema principal del Diálogo fue una reflexión holística sobre la sostenibilidad de los sistemas agroalimentarios en el largo plazo, analizando particularmente los retos y posibles soluciones a futuro desde la perspectiva pública y privada, así como del tercer sector. Se contó con la presencia de grandes empresas multinacionales y nacionales (Bayer, Heineken, Nestlé, Cerealto Siro Foods, Ebro Foods, El Corte Inglés, Grupo Calvo, Mercadona y Pascual), organizaciones del tercer sector (Ayuda en Acción, Fairtrade y World Vision) y representantes del Ministerio de Agricultura, Pesca y Al... Read moreimentación y del Ministerio de Asuntos Exteriores, Unión Europea y Cooperación; todo moderado por Forética. En primer lugar, para sentar las bases del diálogo, se partió de una base de contexto en la que todos los actores reconocieron la urgencia y la necesidad de transformación de los sistemas agroalimentarios. El aumento exponencial de la población mundial, el impacto de los sistemas agroalimentarios sobre la biodiversidad y los ecosistemas, la fragilidad del mundo rural y las desigualdades que perjudican a los pequeños agricultores y a las comunidades más desfavorecidas, hacen cada vez más necesaria la transformación de los sistemas agroalimentarios para asegurar un sistema regenerativo y equitativo que permita producir alimentos saludables, seguros, nutritivos y accesibles para todos. En una segunda parte, 3 grandes empresas vinculadas con el sector agroalimentario pudieron exponer su visión, estrategia y buenas prácticas para hacer frente a esa transformación inminente, así como compartir los retos y soluciones que consideraban a futuro. Así, en primer lugar, BAYER partió de la urgencia de proveer alimentos a una población mundial en constante auge para enmarcar su compromiso con la sostenibilidad a todos los niveles. Se puso de manifiesto el papel de la innovación y de la tecnología como herramientas clave para garantizar las necesidades de casi 10 mil millones de personas en 2050. En efecto, tanto la innovación -asegurando nuevas variedades agrícolas más productivas y resistentes a los cambios climáticos-, como la digitalización -ayudando a los agricultores a optimizar sus recursos monitoreando la variabilidad y las necesidades de sus explotaciones-, constituyen dos de los principales ejes estratégicos para la consecución de los compromisos de sostenibilidad de la compañía. Asimismo, se recalcó la urgencia de colaboración, tanto a lo largo de la cadena de valor para favorecer la reducción de emisiones como por medio de alianzas público-privadas que permitan escalar las soluciones. En segundo lugar, HEINEKEN hizo hincapié en la relevancia de la agricultura sostenible como palanca para mejorar la sostenibilidad de los sistemas agroalimentarios; una agricultura sostenible tanto desde un punto de vista ambiental como social, con una visión holística que abarque todos los grupos de interés implicados a lo largo de la cadena de valor. Se resaltó la importancia de la compra local para impactar positivamente en las comunidades (mejora de las condiciones laborales, protección de los ecosistemas, etc.) así como de la colaboración a lo largo de la cadena de valor para alcanzar más rápidamente la reducción de emisiones de carbono ya que las emisiones indirectas provenientes de la agricultura pueden representar casi 1/3 de las emisiones de una empresa productora del sector agroalimentario. Finalmente, NESTLÉ también recalcó todo lo mencionado anteriormente, destacando especialmente la importancia de la agricultura regenerativa a gran escala para asegurar un impacto positivo (y no solo evitar el negativo) sobre los recursos naturales. La colaboración con los actores de la cadena, en particular las alianzas con proveedores para que se alíen en esta promoción de la agricultura regenerativa, supone un aspecto crucial para reducir el potencial impacto ambiental negativo y promover unos sistemas agroalimentarios más sostenibles en el largo plazo. La compañía también mostró un compromiso con la transformación de su cartera de productos para hacerlos más sostenibles y con menor impacto sobre los ecosistemas (más proteína vegetal, gamas neutras en CO2..) Read less

La base del Diálogo se centró mayoritariamente en los grandes retos que existen hoy en día en ese camino hacia la sostenibilidad de los sistemas agroalimentarios. Sin embargo, se subrayó el hecho de que esa transformación ya se ha iniciado, mostrando cierto paralelismo con la transformación que hoy en día están sufriendo ya, a un ritmo más acelerado, otros sectores como el sector energético o el de la movilidad, sin duda por su alto impacto en la lucha contra el cambio climático. Por consiguiente, el objetivo debe ser posicionar la relevancia de la transformación del sistema agroal... Read moreimentario al mismo nivel en la agenda política mundial para aunar esfuerzos y acelerar la transición. Así, durante el Diálogo, salieron a la luz grandes retos y barreras que se analizaron desde las diferentes perspectivas de los participantes. En particular, las aportaciones de la ONG Ayuda en Acción, basadas en los resultados del informe "Global Hunger Index" fueron especialmente relevantes a la hora de poner de manifiesto estos grandes desafíos. - Problemas de malnutrición: quizás el reto más visible en cuanto a la sostenibilidad de los sistemas agroalimentarios sea la falta de acceso a alimentos de calidad por una gran parte de la población mundial. Además, las más altas tasas de desnutrición y de hambre se dan sobre todo en el ámbito rural, aun y cuando es ahí donde viven los pequeños agricultores que aseguran más del 50% de la producción mundial de alimentos; una contradicción muy vinculada con el siguiente reto. - Desequilibrio de los sistemas agroalimentarios: este desequilibrio perjudica mayoritariamente a las comunidades más desfavorecidas y vulnerables, tanto a escala global como nacional. Por un lado, los países de renta baja y media dependen cada vez más de las importaciones de alimentos baratos contra los que los agricultores nacionales no pueden competir y que por consiguiente ven su papel fragilizado en las cadenas de valor. Por otro lado, incluso en los países más desarrollados, la proliferación de alimentos muy baratos y ultra procesados que en la mayoría de los casos no son saludables, constituye la fuente de alimentación preponderante para muchos colectivos de bajos recursos y vulnerables. - Fragilidad de las comunidades rurales y de los pequeños productores: aunque estos colectivos aseguren la más de la mitad de los alimentos a nivel mundial (y hasta el 80% en algunas zonas), también representan el eslabón más débil de la cadena de valor agroalimentaria. En muchos países donde carecen de sistemas de protección, estos pequeños productores están muy expuestos a las fluctuaciones del precio de alimentos, a menudo generadas por crisis externas (cambio climático, conflictos regionales, crisis sanitaria, etc.) a las que no pueden hacer frente. - Resistencia al cambio: existen fuertes retos culturales, tanto por parte de los consumidores como por parte de los agricultores. En primer lugar, desde la perspectiva del consumidor, es necesario una mayor concienciación y sensibilización para cambiar unos patrones de consumo y fomentar un consumo más sostenible pero también para reducir el desperdicio alimentario. Por otro lado, con respecto a los agricultores, el carácter "tradicional" del sector hace que existan grandes resistencias a cambiar los sistemas de cultivos tradicionales y se observa a menudo una cierta reticencia ante el uso de nuevas técnicas y soluciones innovadoras. - Complejidad de las cadenas de valor: el sistema agroalimentario no se puede reducir a un simple sistema lineal de inputs / outputs; se caracteriza por una gran complejidad y variedad de actores de naturalezas muy diferentes y por consiguiente no puede existir un único enfoque para apoyar al sector privado en la transición hacia una mayor sostenibilidad. En particular, el desigual acceso a nuevas tecnologías genera un gran reto en términos de trazabilidad y control a lo largo de la cadena de suministro ya que muchos pequeños productores no tienen acceso a la tecnología necesaria que les pueden requerir sus clientes para reportar su desempeño en materia de eficiencia energética, generación de emisiones, gestión de recursos, entre otros. Por consiguiente, es necesario tener en cuenta la idiosincrasia de las diferentes cadenas de valor y de sus actores clave a la hora de establecer objetivos y requisitos por parte del sector público. - Falta de alineación con las administraciones públicas: algunos participantes resaltaron la descoordinación que se manifiesta en ciertos casos entre las exigencias y expectativas de las administraciones y la realidad del sector privado. En particular, se mencionó el desajuste que existe en España entre la necesidad de reducir el desperdicio alimentario en línea con la ambición de incrementar la sostenibilidad del sistema y las barreras fiscales que obstaculizan hoy en día las iniciativas de donaciones de productos. Read less

A lo largo del Diálogo, los participantes realizaron aportaciones muy valiosas sobre las posibles soluciones y palancas que permitirían hacer frente a los retos identificados y avanzar hacia unos sistemas agroalimentarios más sostenibles. A continuación, se presentan las más relevantes y las que tuvieron un mayor consenso. - La innovación y la tecnología como grandes aliados. Todos los participantes recalcaron su importancia durante el debate y es que, en efecto, la innovación será clave a futuro para asegurar unos cultivos más eficientes y productivos, que a la vez sean más resiste... Read morentes y seguros. Para ello, es esencial fomentar las iniciativas de I+D que permitan desarrollar este tipo de cultivos a un precio asequible para los pequeños productores. Por otro lado, la digitalización y la escalabilidad de las soluciones tecnológicas a lo largo de la cadena de suministro representan una gran oportunidad, tanto en términos de optimización de recursos naturales como en términos de trazabilidad, fiabilidad de datos y colaboración. - Una mayor gobernanza global. Por un lado, desde la perspectiva pública, se comentó la necesidad de posicionar la relevancia de la transformación de los sistemas agroalimentarios a un nivel más significativo en la agenda política mundial. En este sentido, la Gobernanza a nivel global aparece como un elemento crucial a la hora de reducir los desequilibrios del sistema y evitar las diferencias de competitividad que pueden existir en función de los sistemas productivos y del lugar de proveniencia de las compañías. Según el punto de vista del Ministerio de Asuntos Exteriores, Unión Europea y Cooperación, un primer paso hacia una transformación más rápida y eficaz sería la asunción, por parte de todos los actores del sistema, de las Directrices Voluntarias sobre la Gobernanza responsable de la tenencia de la tierra y de los recursos - promulgadas por la FAO -, que encauzan las prácticas responsables y sostenibles para garantizar la seguridad alimentaria. Por otro lado, desde la perspectiva del tercer sector, se necesitaría un cambio de paradigma en el enfoque de la gobernanza de los sistemas agroalimentarios; hoy en día más enfocada a la comercialización de los alimentos que a una alimentación de calidad para las personas. Este cambio pasaría por una mayor implicación de los pequeños productores, pero también a través de la colaboración entre todos los actores de la cadena de valor. - Foco en los pequeños productores. Durante todo el Diálogo, se hizo mucho hincapié en el carácter central de los pequeños productores, agentes clave del sistema agroalimentario pero que sin embargo se encuentran en el eslabón más vulnerable de la cadena. Por consiguiente, tanto desde la perspectiva pública como privada, incluyendo al tercer sector, se recalcó la importancia de regenerar y de articular el medio rural, reforzando precisamente a los actores que estructuran ese medio, es decir, la agricultura familiar a pequeña y mediana escala. La sostenibilidad de los sistemas agroalimentarios está intrínsecamente vinculada con el empoderamiento y la mejora de las condiciones de los pequeños productores y tanto desde las administraciones públicas como desde las empresas, ese objetivo tiene que ser una prioridad. - Trabajo en alianzas. Todas estas palancas y soluciones no podrán ser alcanzadas sin una colaboración entre todos los actores de los sistemas agroalimentarios. Hay una gran oportunidad y potencialidad no solo en la colaboración público-privada sino también entre las empresas, la sociedad civil, las autoridades locales, etc. Por parte de la administración pública, se reconoció la necesidad de desarrollar mayores incentivos como puede ser una fiscalidad diferenciada, una prioridad en la compra pública o marcos regulatorios más y mejor definidos que permitan avanzar hacia una mayor sostenibilidad. Además, desde la perspectiva privada, la colaboración con todos los actores de la cadena (consumidores, proveedores, agricultores, etc.) apareció como un aspecto crucial a la hora de ver reflejados los esfuerzos para integrar la sostenibilidad. Read less

No hubo áreas de divergencia durante el Diálogo; todos los participantes estuvieron alineados en cuanto a los retos que supone el avance hacia unos sistemas agroalimentarios más sostenibles así como con respecto a las palancas y posibles soluciones.

Health advocates should support food sovereignty of islands, as an intervention to address the epidemic of noncommunicable disease. New coalitions, alliances and networks of health professionals committed to food systems change would be a good indicator of progress Give farmers back their land. Address colonization, militarization, land conversion and urban sprawl. Land ownership and access are difficult issues that require legislative and executive action as supported by communities. Good baseline indicators of marginalized farmers is necessary to set targets. Support should be provided to sm... Read moreall and indigenous farmers and fisherfolk by providing opportunities to expand production through financial and technical assistance. National, state and local policy and decision-makers have to move local food production higher in the political agenda and link it to health outcomes, preventable death and social costs. Change the narrative around noncommunicable disease and instead of blaming individuals, address the underlying causes of health disparities, such as the food system as a determinant of health. Public health should focus on social determinants of unhealthy diets and undertake research involving communities to immediately respond to ill-health caused by the food system. Use family-centered approaches within communities to address unhealthy diets. Food prescriptions or produce prescriptions should be expanded as the standard of care for a therapeutic model for noncommunicable diseases and conditions. Community health workers can play an important role in non-pharmacological interventions for better health by enabling communities to grow their own food and consume more fresh produce from land and sea. Current food systems destroy the “connectedness” of people to the land and sea that sustains them. The dominant food culture reinforces the expectation that all food should be available all year round. Seasonality of food is a traditional concept that reminds people that they are part of a larger ecological system that sustains life. At the highest level of governance of islands, campaigns should be mounted to "eat local", "grow and gather local" and "eat healthy" within the context of indigenous wisdom and cultural heritage. Nutrition and healthy diets through sustainable and resilient food systems is the ultimate form of prevention of noncommunicable disease. Public health institutions must include this in their curriculum. Designate national farm lands, in the same way that national parks are designated to protect these. High level decisions need to be made about land use and land use policy to cover the long term impacts of mono-cropping and loss of biodiversity. Communities can manage "endangered agricultural land" by using ancestral knowledge and practice. Research on healthy diets need to be inclusive and useful to the communities. It is of critical importance to engage communities in meeting the gaps in data. Community assessments of needs in relation to availability of food and alternative ways of providing for nutritional needs of various age groups. Economic and financial planners should redirect tourism strategies toward promoting local food production and providing tourists opportunities to eat local food. Agritourism is a viable approach. Organize local food festivals. Shine a spotlight on delicacies and special foods of a region. The education sector needs to be provided with financial support and capacity to educate the next generation in food production and food security as a matter of human survival. Courses need to be developed, teachers equipped and students provided with opportunities to explore how culture, science and values intersect in the field of food production. Use social network analysis and a social constructivist approach to understand how stakeholders are invested and use this to mobilize different sectors toward policy and act Counteract aggressive marketing and promotion through regulations like zoning of locations of fast food establishments, taxation of harmful products, product labelling among others. Read less

How can islands leverage trade policies? They do not have the economies of scale to negotiate. Colonization and militarization of islands is a continuing policy. How can this be addressed?

Healthier islands through sustainable food systems seeks to underscore the convergence of food systems, public health and nutrition through the forward looking statement: ‘Food as medicine’, as a core strategy for healthier islands through sustainable food systems is a holistic approach to the prevention and control of non communicable diseases like diabetes and risk factors like hypertension and obesity --- as environmental modifications focus on food as a solution and not a cause of ill-health by ensuring that all people in all islands have access to healthier, affordable and locally pro... Read moreduced and gathered food from sustainable resources. Unhealthy diets are the leading risk factor for death in many countries of the world. The island populations of the world have the highest rates of noncommunicable disease (NCD), premature death and disability (e.g. strokes, amputations) from conditions like diabetes, hypertension and obesity. Among the underlying drivers of the NCD epidemic, unhealthy diets have the greatest contribution to risk for poor population health outcomes in islands. Overconsumption of unhealthy food is underpinned by food systems that make processed food (e.g. canned, packed, preserved) that are high in salt, sugar and trans fats as well as “fast food” -- convenient, inexpensive and easy to access. At the same time historical and structural drivers (e.g. colonization, militarization, urbanization) have displaced small and indigenous farmers and made production of local food from the land and sourced from the sea expensive and difficult to access. Westernization of the diet in islands is exacerbated by aggressive marketing of unhealthy food and easy availability of snacks and other food products that provide high caloric content but low nutritive value as well as an acquired taste for Western food that negates ancestral heritage and indigenous knowledge about "eating for health". This situation is related to trade policies, hence islands are in a dire situation where “We grow what we do not eat, and eat what we do not grow”. Changing the narrative around the notion of health and the relationship of food systems to population health is of critical importance. We define “health” as not just what is physical, but it includes the mental, social and spiritual dimensions of being. “Eating for health” therefore, is about food that meets the nutritional needs of the body, but also reinforces the “connectedness” of our sustenance to the land, the sea and the seasons. “We are what we eat” - articulates a holistic view of culture and identity in relation to a holistic view of food. Access to “natural” or “ancestral food” is inextricably linked to healing and recovery, especially when one is “unwell”. Eating what is locally produced entails “being comfortable in our own skin” and intuitively leads to balance. In some Pacific islands, people are insulted when taught what to eat. Eating is a natural process and should not be taught. It is important to understand the “natural context” of eating a healthy diet or “healthy eating” as an interaction between human beings in a social and ecological environment where nourishment can come from what is grown and gathered in one’s surroundings. There is a need to reassess the ecological resources for providing food within islands to include not just agriculture but aquaculture and the use of other resources like seaweed. Re-educating families, schools and communities about the benefits of producing and consuming local food is an uphill battle in the face of aggressive marketing and advertising of processed food. Educational institutions play a big role in ensuring that the youth experience food production as a part of learning science and culture. Tourism, the hospitality sector and the culinary arts are stakeholders and partners in promoting local food. Community leadership in shifting consumption to healthier diets is key. Read less

Why we need to act urgently Unhealthy diets and food insecurity are urgent and serious threats to health and survival to more than 63 million people who live on islands.. There are significant data gaps in knowledge about unhealthy diets and food insecurity in island populations.It has been difficult to characterize dietary intake in islands due to research biases in dietary assessment of locally consumed food. Islands have been excluded from the determination of the nutritive content of indigenous food. The US Dietary Guidelines do not contain commonly found food in islands (e.g. “ulu” (b... Read morereadfruit), jackfruit, sugar apples, “Jacks” (small fish), cassava). The guidelines affect how health advice is given to patients, how institutions purchase food and design meal plans, and how families are fed during emergencies. The Mediterranean diet and DASH have been cited as guidance. A Pacific food guide with 3 food groups - which is more typical of how Pacific Islanders think about the food: proteins, vitamins and minerals and staple food is available http://manoa.hawaii.edu/ctahr/pacificfoodguide/index.php/about-the-guide/ However, this is not widely understood, adopted in a systematic way. Community needs assessments on food security are needed in all islands to enable prioritization of groups at highest risk. What we need to do together Advocates for public health and sustainable island food systems of the world need to demand that research funds flow toward expanding the knowledge base on island diets and the assessment of the nutritive value of local produce. Otherwise, institutional procurement of food (e.g. in schools) will continue to be predominantly imported food items, creating a vicious cycle of dependence and preference for imported food. To shift to healthier diets, communities need to be in charge. Decision-makers need to listen to communities and understand their challenges. Top down approaches alone are not effective. It is important to have a “together approach” - working from the ground up and from the top downward. Restaurants and the food industry influence what people eat and many establishments are shifting to healthier menus. Chefs have a strategic role in popularization of locally grown products through satisfying dishes. Agro-tourism can be a strategy to stimulate local production of food. Action is needed to counteract easy access to cheap and unhealthy snacks and excessive consumption of fast food. Policies that restrict access to unhealthy food might include zoning to regulate fast food locations, taxation and other fiscal measures that impact both on supply and demand. How we will do it Comprehensive approaches/strategies that engage multiple sectors (i.e. health, education, health insurance companies, nutrition, culinary art, hospitality, tourism, producers, retailers) are essential to changing consumption patterns. A research network and centralized data center among island states, territories and jurisdictions is needed to identify and fill knowledge gaps that inhibit policy and programs for food equity ACTION POINT: Establish a multi-centered research initiative involving all island food system stakeholders to assess nutritional content and pricing of local food as an urgent public health measure. Preserve and transmit indigenous and ancestral knowledge and practice in food production by including this in the school curriculum and make it a requirement for graduation. Food production can be an effective way to teach science and culture in a practical way. ACTION POINT: Prioritize the opening of funding tracks to support new educational programs for all youth on food production that links science and culture education. Tourism and the hospitality sector can play a positive role in making healthier diets easier to access. Policies and campaigns to promote local produce can become part of tourism promotion. ACTION POINT: Engage with the tourism sector at global, regional and local levels (e.g. hospitality sector, airlines) to market the local tastes and flavors of indigenous food as part of tourism promotion. “Produce prescription” should be part of the standard of care, covered by health insurance other health financing modalities as a therapeutic model for the prevention, management and control of noncommunicable conditions such as diabetes, hypertension and obesity. ACTION POINT: Establish a global, national and regional network of public health institutions committed to developing guidance on the use of “produce prescription” as a non-pharmacological and community-based intervention that is universally available to communities at risk for NCDs. The medical and public health sector should support advocacy for food sovereignty in all islands in order to achieve better population health outcomes, particularly among farming and fishing communities. ACTION POINT: Create global, national and local coalitions of medical and public health practitioners that will champion transformation of food systems as a strategy to prevent and control NCDs and develop strategies to address the health and nutrition needs of farmers, fisherfolk and other producers. Who the key actors are Food distributors Health workers who provide produce prescription Political leaders Chefs Medical professionals Consumer groups News organizations and media Community leaders Cultural practitioners Tourism sector and organizations Researchers on aquaculture and seaweeds Read less

2. Fruits and Vegetable Development Envisaged Fruits and Vegetables Food System: The Food System Producers want Farmers envisage a food system where research station is actively involved in generating technologies that adapt to the local environment. Reliable input supplies of high quality standards must be ensured. Access to agricultural land must be granted to those who have interest in engaging large scale production at reasonable costs. The need to grow diversification of production should go beyond canning and drying must be overemphasized. Farmers wants to see fruits and vegetable produc... Read moretion undertaken in protective structures to protect against harsh environmental conditions. Sensitization of insurance companies to establish agricultural insurance is imperative. Continual and regular trainings to capacitate farmers on upcoming technologies. Ensure use of climate smart agriculture given unending climatic challenges. Organic farming must be rapidly explored as it yields high profits. To ascertain this vision, farmers recommended that adequate budgetary allocations be considered to ensure that research develops, test and adapt technologies and for extension to disseminate and equip farmers with the skills and knowledge to implement the technologies. Formulation of policies that harmonize the operations of different stakeholders to avoid duplication and waste of resources are also necessary. 2.1 Current situation Participation of women and youth in horticulture is relatively lower than that of males and there are no support programmes for women and youth. They are disadvantaged in terms of possession of land resources. 2.2 Visionary statement There should be education and support programmes that are specifically developed for youth and women to enable them to participate in production of fruits and vegetables. Equal access to land as their male counterparts. 2.3 Factors that can derail attainment of the vision Perceptions that horticultural endeavor is more inclined to males given the labor requirements which might explain the lack of interest of women and youth. In order to develop capacity of women, custom-made education and support programmes must be developed to encourage them to participate, these include field days where motivation can be instigated from other women that are already in the industry. Promote equipment that does not require immense manpower. 2.4 Value chain linkages Research and development------Input suppliers-------Primer------production-----Harvesting------aggregation------storage------Packaging--------Distribution------agro processing------Markets and consumers The farmer plays almost every role, as they produce, process and take the products to markets. 2.6 Challenges • Low and unsustainable production hinders the farmer from participating in formal markets as they require reliable and consistent supply. • Lack of farmers’ dialogue sessions to discuss different aspects of a product from farm to folk was considered as a stumbling block towards participation in local trading and marketing. • Farmers are not organized in cooperatives but in silos that hinder them to produce adequate quantities to meet the market demands. • Producers do not meet contract farming agreement requirement due to unreliable supply and lack of bodies that regulate quality standards. • Producers do not have relevant technical and managerial skills consequent to poor extension services to produce quality marketable products. 2.6 Solutions • Introduce frequent producer meetings to discuss different production aspects. • Develop horizontal and horizontal networks that link all players. • Introduce aggregation sector and promote contract farming. • Conduct value chain and skills capacity development trainings. • Conduct farmer buyer forums to pave way for the producer producer-buyer expectations. Read less

Apiculture Development 3.1 Envisaged Apiculture Food System: The Food System Producers want Farmers dream to have different bee varieties to accumulate as much production and other products as possible. Access to sites that are suitable for bee farming to maximize yields and protect the communities. This will enable increased profits that will support farm livelihoods. The Ministry of Agriculture and Food security should negotiate with financial resource providers to create revolving funds that aid producers to buy modern equipment that support production of high quality and larger quantities.... Read more Farmers want to see beekeepers as empowered individuals who can run bee enterprises and compete in local and international markets. All the stakeholders successfully engaged from farm to fork. We need to secure sites that favour the production of different kinds of flowers. Exposure to educational trainings and field tours is much needed to develop the knowledge and skills required for production of bees. Similarly, business skills are also considered important. Local suppliers of the equipment could reduce the heavy costs. 3.2 Current situation Since the industry is still in its primary stage, it is too early to determine the extent to which women and youth participate in this industry. However, women and youth show interest but are discouraged by seasonal profits. 3.3 Visionary statement Farmers envision 60% of women and youth participating in beekeeping as this industry does not require weighty manpower, women and youth would do well. 3.4 Factors that can derail attainment of the vision Lack of knowledge and skills thus, training and exchange visits are imperative. 3.5 Value chain linkages Producer ------- Processor ---------Markets and Consumers 3.6 Challenges and solutions Locally produced honey is not available in the formal markets, as production is still very low and farmers are the ones who determine the selling prices without considering the market prices. Expertise on apiculture is needed. Read less

4. Cereal Cropping Development Envisaged Cereal Food System: The Food System Producers want Farmers’ vision embrace increased production of cereals adequate to meet the country’s needs. This will be made possible by local availability of reliable suppliers of quality inputs that are suitable for our soils. Access to land regardless of age and gender is critical as this enables equal participation of all groups in cereal production. A future with farmers that are resilient to vulnerabilities and shocks, and access to contingency funds in such times. Formulation of plans and policies cognisa... Read morent to the current hindrances is urgent. Adoption of conservation and climate-smart agriculture are recommended to address the challenges brought by climate change must be upheld. 4.1 Current situation Males have landholding rights, while women and youth may have none, posing a challenge to their endeavours in this industry. High unemployment is forcing people to try other means of living that include agriculture, yet the desire of women and youth to tap into cereal production is stalled by lack of access to land, financial, technical skills and knowledge. 4.2 Visionary statement Equal access of all parties to land. Trainings and support tailored for women and youth to flourish in cereal production. Financial aids in the form of loans and grants to support the take-off and expansion of existing enterprises. 4.3 Factors that can derail attainment of the vision Lack of enforcement of land laws as agricultural sites are being given up for residential purposes. Lack of clear contracts on block farming. Land should be given to youth and women who are willing to venture in agricultural activities. 4.4 Value chain linkages Producers recommended that buyer-seller meetings and farmers’ market day are frequently held 4.5 Challenges Low production and quality of produce Lack of continuous open markets available to farmers Lack of education on markets Lack of joint operations by farmers 4.6 Solutions Trainings on participation in markets, technical skills and knowledge. Establishment of open markets for farmers to continually sell their produce. Establishment of commodity groups for collective yields that can meet market demands. Read less

Wool and Mohair Development Envisaged Wool and Mohair Food System: The Food System Producers want First and foremost, producers perceive rangeland improvement very important in the improving of the industry. Thus, all relevant stakeholders must play their role to ensure sustainable rangeland management which will in turn improve productivity of wool and mohair in the country. Supplementary feeding was also highlighted as imperative so that when rangelands did not produce adequately due to several factors such as climate change, animals will still have feeds. They perceive the industry to have ... Read moreknowledgeable and skilled producers with technical backup support regarding fodder production and ration formulation. Farmers also confirmed that it is highly important to have local breeders so that the economy of the country increases. Currently, there are efforts to identify and train some of the progressive farmers to become breeders through WAMPP. There should be a consistent mountain of knowledge and skills to ensure that they produce stock that can compete in international markets so that farmers are not tempted to buy stock from outside the country. Establishment of parastatal premised on sound regulatory and institutional framework to govern wool and mohair activities in the country. Wool, specifically, is the number one agricultural commodity. Thus, government support is necessary for wool and mohair to immensely contribute to the economy of the country. The infrastructural development in woolsheds consistent with international woolsheds infrastructure must be developed. Lesotho has been producing wool and mohair for decades and selling to South Africa through brokers and livestock products marketing services (LPMS). However, there are no wool and mohair brands and this poses a challenge of how wool and mohair fibre can be sold in international markets. 5.1 Current situation Women and youth inclusion or participation in the wool and mohair industry is encouraging as it is roughly estimated at 70:30 for men and women and youth respectively. They still need trainings and exchange visits to progressive women farmers to inspire them to participate in large numbers.   5.2 Visionary statement Farmers envisaged active involvement of women and youth in equal numbers as men, competing in production of good quality wool and mohair. They foresee the industry re-engaging, attracting and maintaining youth particularly to be involved in wool and mohair processing. The sole purpose is to tap on their fresh and diverse mind creativity and innovativeness so to produce new designs of wool and mohair products that can attract international markets 5.3 Factors that can derail attainment of the vision Regulatory and institutional challenges that eventually results in the development of wool and mohair industrial policies and regulations that are silent about the needs of women and youth. Hence, numerous policy dialogue fora must be held where different stakeholders with women and youth at the centre, are brought together to consider how they can work and move together for the success of the industry. 5.4 Value chain linkages Breeder ------ Producer-------Wool and Mohair processors. 5.6 Challenges It was emphasized that wool is number one agricultural commodity in Lesotho, nevertheless, there are no niche markets developed – the country is not strategic regarding which markets to sell wool and mohair products. 5.7 Solutions There is dire need to establish niche markets where national wool and mohair products can competitively sell. Read less

Dairy Development Envisaged Dairy Food System: The Food System Producers want Producers wish to produce good quality milk in adequate quantities to satisfy both local and international market demand, that is, they want to commercialize the dairy industry. Thus, a shift from purchasing feeds must be realized and emphasis be on fodder production as dairy cattle can potentially produce enough milk when crazed on fodder with limited supplementary feeding. Producers also perceive availability of milk collection centre in rural areas essential as that will cut off unnecessary costs and gravitate all... Read more the efforts towards improving the production and productivity. At least one processing plant must be established in every town and be independent but ensured that it is guided by and adhere to sound regulations. In an effort to accumulate more value on milk, processing must be diversified. This has proved to meet all customer needs and preferences whilst generating more revenue. Use of modern technology must be exploited especially during milking where producers should consider use of milking machines and Artificial Insemination during breeding. 6.1 Current situation The sub-sector is dominated by men, that is, women and youth are rarely involved in dairy industry. Thus, extension service has a lot of work to do to ensure that women and youth see value in this endeavor. 6.2 Visionary statement Sensitization and mobilization programmes must be pursued to capture women and youth interest and eventually inspire them to take action. The sole purpose should be to see women and youth actively engaged in rearing dairy cattle and earning a living. 6.3 Factors that can derail attainment of the vision Societal perceptions that this endeavour can only survive and be sustainable in the hands of men can cloud and even discourage women and youth to consider taking it. Moreover, the fact that they do not own capital assets such as land, makes it difficult for them to acquire credit for lack of collateral. Thus, awareness campaigns and intensive training by extension services and advocacy by civil societies on inclusion and support for women and youth is essential. 4.1 Value chain linkages Producer------ Aggregators-------Processors---------Markets and Consumers. 4.2 Challenges and solutions The biggest problem that hinders producers to participate in markets is low production which is attributable to high costs of feeds. Hence, it is important that educational programmes on fodder production be held for farmers to empower them. Read less