Explore Official Dialogue Feedback

No critical divergences emerged between participants’ views and opinions, although some potential areas of conflict/trade-off were identified: • Discussions on actions are driven by political concepts, preventing their translation into on-the-ground actions, and not shaped to real priorities and challenges specific to the Mediterranean context. • The challenge of the diversity of Mediterranean countries, the variety of their food cultures and systems, and how dietary patterns differ across dimensions (environmental, economic, socio-cultural, health) and countries emerged strongly. Devisi... Read moreng a single, common label that addresses all sustainability dimensions was also acknowledged to be a challenge. • Decision-making processes were felt to not always be inclusive of all stakeholders, in particular the most vulnerable. For example, it was noted that while sustainable development is linked to innovation and there is a general need for new ideas, there are possible trade-offs in terms of social inclusion. We need to be vigilant in order to avoid that technology fosters exclusion in the most fragile parts of society. Women can lead on this process. Exchanges and peer to peer interactions were recognised as providing a way to bridge the skill gap in this regard. • How to overcome the limited interaction between SMEs and R&I Centres was debated. To manage this aspect, it was recognized that it would be useful to promote innovation-transfer pathways, co-creation experiences (e.g. living labs), knowledge-exchanges, and greater recognition of different professional development for researchers and academics. Read less

The first SFS-MED Independent Food Systems Summit Dialogue on “Pathways for the future of food systems in the Mediterranean” was conceived with the aim of fostering a broader common understanding of the complex environment of Sustainable Food Systems (SFS), with a context-specific focus on the Mediterranean. The Dialogue allowed the identification of pathways based on both science and local knowledge for coping with the multiple and interdependent challenges that the region is facing, further exacerbated by the effects of the COVID-19 pandemic. The objectives of the Dialogue were: • Ensu... Read morering a deeper understanding of the interconnections and interdependences within Mediterranean food systems at every stage (from production, processing, distribution, marketing to the consumption of food, including food waste), based on consolidated scientific evidence and local knowledge. • Catalysing joint action, using the Mediterranean Diet as one of the levers to improve the sustainability and resilience of Mediterranean food systems, by bridging Sustainable Consumption and Production (SCP). • Engaging a wide network of food systems stakeholders within the broader frameworks of green, blue and circular economy, to design future scenarios of sustainable food systems in the Mediterranean region. More than 130 participants from different geographical locations and stakeholder groups came together to explore the complexity of sustainable food systems and to advance a common understanding through inclusive discussions in eight discussion groups. The eight break-out sessions, each focusing on a given key entry point for more sustainable food systems in the Mediterranean, were: 1. Leveraging the science-policy nexus to understand interconnections and interdependences within Mediterranean food systems; 2. Sustainable food from the sea: a key pillar of an SDG-oriented blue and circular economy in the Mediterranean; 3. Towards a green and circular economy for sustainable food systems in the Mediterranean; 4. Sustainable management of land and water in the context of climate change in the Mediterranean; 5. The Mediterranean diet as a lever for sustainable consumption and production in the Mediterranean; 6. The role of cities in building more sustainable food systems in the Mediterranean; 7. Equitable and inclusive livelihoods in food systems through skills and entrepreneurship; 8. Technological and organizational innovation for accelerating food systems transformation to achieve the SDGs in the Mediterranean. Thanks to the high participation rate and the effective coordination provided by the facilitators and notetakers, the discussion sessions were extremely fruitful; the outcomes of this first Dialogue will be a core component of the second on 21 June 2021 (https://summitdialogues.org/dialogue/15756), during which high-level participants will exchange views on the key enablers needed to advance food systems’ sustainability in the Mediterranean. Read less

One key outcome that emerged from this first SFS-MED Dialogue was the need to strengthen a common understanding of sustainable food systems and their complexities, through a holistic approach, specific for the Mediterranean context. It was recognized that the multiple challenges of the Mediterranean, further exacerbated by the effects of the COVID-19 pandemic, are deeply interrelated. Food system transformation is a very complex and dynamic process that requires considering food systems in their entirety, linking production and consumption, and in a cross-sectorial as well as inter-disciplinar... Read morey manner. The importance of the nexus approach, which allows to connect and valorise the connection among different aspects and areas related to food, was also acknowledged. To this effect, it was recognised that: green, blue and circular economy are pivotal to food systems transformation; mainstreaming biodiversity and sustainable land and water management are key issues to climate change resilience; sustainable fisheries and aquaculture are also central to improve the sustainability of food systems; cities and local food policies play a critical role in moving towards more sustainable food systems. Furthermore, the Mediterranean diet was highlighted as one of the levers of change for bridging sustainable consumption and production. Solutions alone, however, were recognized as not enough: they need to be taken up by stakeholders in a collaborative manner. Common, crosscutting aspects highlighted in all discussion groups include: • The need of multi-stakeholder dialogue on SFS among all shores of the Mediterranean. Platforms and networks were recognized by most of the groups as important mechanisms to raise awareness, share lessons and ideas, co-create solutions and approaches, foster action, etc. • Integrated policies and governance as key to promote the sustainability of food systems in the Mediterranean region. This emerged throughout all the entry points considered, e.g.: pricing, regulatory frameworks, voluntary guidelines, food procurement, school feeding, education programmes, food waste and circular economy, links with tourism, among others. • Finance and investment (public and private) for enabling the transformation of food systems towards sustainability, with a focus on inclusiveness. • The crucial role of innovation, sustainable technologies, digitalization and data, both quantitative and qualitative. These need to be inclusive and accessible especially to small-scale farmers, fishers and small-holders. • Education, training and awareness raising as potential game changers in transforming both production and consumption patterns. • Other crosscutting actions touching different entry points, such as shortening food value chains, food labelling, etc. as mechanisms to improve the sustainability of food systems as a whole. • Research and evidence generation to identify and upscale resilient and sustainable solutions and to advice investors/policy makers on sustainable choices. The inception of the SFS-MED Platform, under co-development by CIHEAM, FAO and UfMS as an affiliated initiative of the OPN-SFSP, was foreseen as a solution to integrate different entry points and networks/initiatives under a common sustainable food systems approach. Read less

• Bottlenecks: o Need for holistic food systems policies, that are based on both science and local knowledge; o Need to address trade-offs among different sustainability dimensions and also among different food systems actors; o Overcome the silos of knowledge and disciplinary boundaries; o The need for reliable data both quantitative, and especially qualitative; o Counter power imbalances by participatory decision making; o Directing trans-disciplinary science to involve the civil society; o The overriding importance of political will; o The need for transformational changes in the whole sy... Read morestem • Concrete Actions: o Include all relevant stakeholders, including science, civil society, and in particular also those that are the most vulnerable in our food systems, in the policy-making process. o Inclusive multi-stakeholder mechanisms to allow for participatory decision-making that address power imbalances among food systems actors; o Encourage “productive conflict” for problem solving together with mutual trust and respect, placing producers and vulnerable groups at the centre as co-decision-makers and co-innovators; o Ensure proper governance; o Develop the concept of local territories to shorten value chains and provide livelihoods. • Key examples (positive deviants) of success: o City level food councils o Examples from France, Morocco (generation green and zero pesticides) as well as local and national level food policy or advisory councils as new mechanisms for collaborative decision-making and implementation (e.g. Canada); o In Italy, school mealtime as an educative experience to learn about sustainability – eating fruits and vegetables, avoiding waste and develop social skills in eating behavior around the table (culture); o Agricultural transformation to work closer with farmer’s market and the local populations in order to shorten value chains and advance the 13 principles on agroecology and other innovations of the HLPE report. • Note: All of the discussions concerning Sustainable Food Systems have been overshadowed by the current COVID pandemic. While the health outcomes continue to be tragic, the economic fall-outs have yet to make their full impact and are likely to be a global problem in the coming years especially regarding small scale farmers, SMEs and livelihoods in the hospitality sector and more. Hence, resilience and coping strategies, as well as availability, accessibility, stability and agency dimensions to food security, must now be factored into all our deliberations towards the Food Systems Summit. Read less

• Improving the sustainability of fisheries and aquaculture practices in the Mediterranean basin In spite of positive changes, the sustainability of fisheries in the region remains a critical issue. On the other hand, the continuous growth of aquaculture provides sustainability issues related to the farm models and their practices. o Supporting research on organic aquaculture o Supporting research and private investments on low trophic species, and new seafood products (i.e.: algae) o Supporting the adoption of fisheries management plans at local level – Technical assistants by scientific ... Read moreresearch centres o Regional Platform for the digitalization and data collection on fisheries and aquaculture o Promoting research on low-impact fishing and aquaculture practices (i.e.: bio-plastic nets for mussels, selectivity of fishing gears) o Regional Network on Best practices for a sustainable fisheries and aquaculture • Increasing the added value of seafood products Low income and losses in the seafood value chain as well as the unequal distribution of economic returns among different actors is too high and interventions are needed to balance o Research on nutritional properties of new species and improving the general awareness – Basket of new seafood products o Design and promote a label or recognition system for Mediterranean seafood (diet) products integrating all sustainability dimensions (also enhancing origin) o Design of innovative landing site for the proper management of the seafood value chain and marine litter management on land o Design of Community Lab for processing the SSF products (not highly valued fish, overfishing, commercial value fish) respecting the seafood quality and safety standards o Technical assistance program for supporting innovation in the seafood industrial development: zero waste, better exploitation of by-catch and by-products. o Structuring of social security system for SSF operators o Traceability and control of origin of seafood products (fighting IUU fishing) • Negative impacts of pollution (plastics and contaminants) and anthropogenic activities on environmental quality of the sea The Mediterranean Sea is one of the areas most affected by marine litter. Impacts vary: entanglement and ingestion, bio-accumulation and bio-magnification of toxins, introduction of invasive species, damages habitats, etc. The achievement of the conservation goals is hampered. o Promoting Regional Network and supporting actions and plans for the monitoring activities on marine litter (on the sea and biota) and anthropogenic activities impacts o Supporting the decarbonization and maritime activities more eco-friendly o Promoting and drafting regional recommendations for improving the national legislative frameworks for the marine litter collection by fishermen o Design of innovative landing site for the proper management of the seafood value chain and marine litter management on land. • Supporting skills and entrepreneurship of fishermen and aquaculture operators Human resource development needs to be carried out thoroughly, directed and integrated in various fields, especially when the main activity fishery, is a high-risk business which needs to promote the diversification of income, generational change, and gender inclusion. o Improving and providing proper capacity building pathways for SSF operators aimed at increasing added value of seafood products and promoting diversification of economic activities, multi-functionality, direct sale, entrepreneurship. Read less

Set in place instruments, mechanisms, programs/projects for the development of greener and circular food systems: • Improve the efficiency and sustainability of resources use in agriculture and food-processing industry in order to minimize biodiversity losses, climate change impacts and pollution generation; • Promote circular business models and value chains to maximize the economic value of material, energy and waste flows in food production and consumption, including valorisation of the biomass residues into bio fertilizers and bioproducts within other industrial sectors, while preventi... Read moreng food loss and food waste; • Minimize the carbon and water footprint of food production, processing and distribution systems by employing more sustainable and resilient food production practices, technologies and renewable energy sources and taking into account also the WEFE (Water Energy Food Ecosystems) nexus perspective; • Sensitize consumers through awareness raising and ecolabeling for food products to foster demand, acceptance and competitiveness of sustainable products and quality standards; • Revise regulatory frameworks and adopt appropriate fiscal measures, remove harmful subsides and mainstream economic incentives; build capacity of local financial institution to boost sustainable financing for SFS in the Mediterranean in order to support transformative, structural changes of food systems; • Strengthen skills and training across different actors of the value chain, creating communities of green entrepreneurs, foster innovative solutions in the agri-food sector; especially for women and youth; • Promote organic farming to protect biodiversity, minimize use of chemical fertilizers and enable carbon sequestration while contributing to the supply of sustainable and healthy food; • Value and promote local markets, shorten food value chains, promoting producer-to-consumer networks as well as food public procurement that promotes fair and sustainable food production. Read less

• Strategic level: o Sustainable land and water management (SLWM) become strategic priorities for the Mediterranean. o Immediate multi-stakeholders and multi-sectors action to enhance resilience governance that sustains water and land resources and to achieve livelihoods and communities well-being. o Establish a regional platform to support SLWM, invest in north-south and south-south cooperation, knowledge exchange, best practices sharing and capacities building for all. o Use of costs/benefit analyses for implementing resilience activities. o Enhance entrepreneurship in innovative solutions... Read more for SLWM and improve investment environment for MSMSE, Micro, Small and Medium Size Enterprises, that de-risks the business of farming. o Define Standardized/harmonized indicators for monitoring of land and water degradation at region level. o Review policies at national/regional levels relevant to SFS transformation, including financial incentives. o Provide evidence of cost/benefit resilient solutions to advice investors/policy makers on sustainable choices on water, soil, markets, incentives, as current policies and markets incentives push for cereal mono-cropping, leading to food insecurity, imports and prices inflation. o Properly consider the correlation between environment governance schemes and appropriate technologies in the design of land and water management policies or interventions. o Mainstream WEFE Nexus approach in the national and regional LWM strategies, as in the sustainable growth planning processes. o Better understand WEFE within the same context of integrated ecosystems approach and systemic approach, to improve socio-economic-ecological systems response to climate change and maintain a satisfactory services delivery. o Harmonise farming strategies with values: tackle the ethical concerns on food production. o Highly consider small farmers concerns regarding the SFS: i) Need to access to financial solutions: innovative, equitable and sustainable ii) Better control the value chains to enhance the marketing potential of local products, iii) adopt encouraging pricing policies to produce sustainably while having reasonable benefits, iv) provide and apply relevant political support at on economic , private investment boosting or climate resilience solutions. o Apply Economic evaluation of food systems approaches and trade-offs: cost/benefit analysis help decision making to identify appropriate action on water/land management for food systems. o Highlight the role of agriculture in the human well-being, as well the potential of farmers in food production. • Operational level o Highlight the grassroots responses to climate change effects on land and water resources. o Strengthen diversified and combined farming systems to revive indigenous crops and diets. o Implement the circularity principle in the farming systems i.e. recycling of water and products. o Invest in technical solutions for productivity with less water i.e. grey water reuse, water harvest, etc especially in the Southern Mediterranean countries that are more fragile to climate hazards. o Scale up technologies and local knowledge to enhance SFS implementation and transformation. o Scale-up available cascade of tools, mechanisms and best practices at regional level. o Use of friendly and low-cost technology, that is available, relevant and context tailored, and that have benefits in more in one area of WEFE. o Farming systems need to allow to balance sustainable consumption with sustainable production and promote better relationship between urban and rural sectors. Read less

Consumer understanding of a sustainable diet is limited. Stakeholders need to raise consumer awareness on the value of the Mediterranean diet (MedD) as a sustainable diet, protecting it as cultural heritage, halting its erosion and harnessing its role in resilience. Any voluntary guidelines for a sustainable, healthy MedD need to be country-specific. Possible actions Country: •Study interactions between population groups and various food environments to identify facilitators and barriers for adopting a sustainable MedD. •Develop targeted MedD campaigns for diverse population groups. Messag... Read morees should address prevailing food consumption patterns and country production, cultural identity, and aim to reduce less desirable eating habits and increase desirable ones. •Develop food-based dietary guidelines which are aligned with all MedD sustainability dimensions. Use them to guide actions along the production-consumption chain. Mediterranean region: •Develop a 3-year plan of action based on data-driven voluntary guidelines for a sustainable MedD to be piloted in select Mediterranean countries. •Organise regular conferences and produce a documentary on revitalisation of the MedD. Policies will need to be reviewed/introduced so that sustainable consumption and production are mainstreamed in Mediterranean food systems. Since food systems interface with different sectors, dialogue between policymakers for integrated policies and policy coherence is crucial. Possible actions Country: •Conduct a situational analysis sensitive to the political context as this impacts food systems policy priorities and implementation. •Develop structures for an integrated approach when reviewing/developing policy (e.g. involve agriculture, health, environment, trade, safety, education) due to potential synergies and trade-offs. •Organise for community engagement in policy drafting and implementation •Prioritise o Information and communication policies as these are central to the revitalisation of the MedD. o Education and training policies targeting different stakeholders (e.g. agriculture/fisheries, catering, mass/artisanal food producers) and age groups (e.g. children/youth as change agents) so that MedD adoption is facilitated based on desirability, accessibility etc. o Pricing policy to make a sustainable MedD affordable. o Regulatory measures on marketing in the agri-food and fisheries sectors. Improve transparency to foster the consumer trust needed for MedD adoption. Knowledge sharing and digital technology are crucial for innovation in the agri-food and fisheries sectors to promote and sustain the MedD. Bridging the gap between academia and the food industry is key. Possible actions •Set up platforms to promote collaboration between stakeholders: o Share research done in academic institutions (e.g. use government training or business incubation centres, co-operatives, farmer/fisher associations, online communities of practice) for food product innovation or marketing. o Organise transdisciplinary projects for tertiary students (e.g. sustainability, management, health, education) on real problems in the agri-food and fisheries sectors. o Offer opportunities for young people to become MedD innovators/entrepreneurs (e.g. contests, seed funding) o Conduct market research to reassure producers of the economic value of MedD revitalisation. o Establish country/regional food labelling or a quality seal for the Mediterranean agri-food and fisheries sectors, integrating sustainability dimensions as feasible. o Organise a travelling trade/consumer fair promoting MD Read less

• The UN New Urban Agenda (2016) recognizes the centrality of food security and nutrition in planning for sustainable cities. Over 200 cities of the world have signed the Milan Urban Food Policy pact, pledging to «develop sustainable food systems that are inclusive, resilient, safe and diverse». The FAO has developed a framework for the Urban Food Agenda, and the CFS has developed Voluntary Guidelines on Food Systems and Nutrition. • Several actions were proposed as potential game-changers to support food systems transformation in the Mediterranean: • Promote integrated urban/local foo... Read mored policies with a focus of territorial systems, considering the links between town and countryside, as a way to adopt a systemic approach. Examples include food procurement, school feeding, education programmes, food waste and circular economy, links with tourism, among others; policy support should also include actions to promote the inclusion of food systems in urban territorial planning in Mediterranean cities. • Support multi-stakeholder governance at local level, such as Food Policy Councils, food alliances or similar governance tools in Mediterranean cities to include all voices in the decision-making related to food in cities, as well as to facilitate alignment among different levels where food policy is developed and/or implemented. • Promote and support food systems networks in the Mediterranean, involving cities from all shores (Northern, Southern, Eastern). These may include networks of cities (e.g. possibly within existing networks, such as the MUFPP) and networks of practitioners (e.g. within existing platforms, such as the SFS-MED Platform). Such networks have a critical role not only to raise awareness and exchange experiences and knowledge, but also to push the change in policies, legislations and consumers perceptions. • Improve availability and quality of data and information on food systems at local level to inform the development of local policies, including through food systems assessments, mapping of food systems and stakeholders at local level in the Mediterranean, assessment of the impact of policies on sustainability dimensions (including nutrition), and others. • Promote knowledge sharing, in particular of innovative practices on citizen-driven food system transformation and other existing good practices and local experiences in leveraging the role of cities for more sustainable food systems. A first step could be to map and consolidate what is known already (including from traditional systems, policy, governance, technologies, etc.) within a knowledge platform on Mediterranean cities and local food systems. Another channel is organizing city-to-city exchanges and knowledge sharing events. • Opportunities include digitalisation, as a way to facilitate a change of organizational patterns between consumers and producers, e.g. supporting the efficiency of short food supply chains, and to give small farmers more power and access to diverse markets and information. • Ongoing processes, such as the EU Farm to Fork Strategy, the Food Systems Summit at global level, and the SFS-MED Platform at regional level provide an opportunity to open-up to other countries and to link up initiatives at municipal level to higher levels (regional, national, international) in order to facilitate the implementation of the above actions. Read less

The main points touched in the Bites of Transfoodmation Dispute were the six paragraphs of the Bites of Transfoodmation Manifesto about renewed traditions, new habits and empowered culture; habitats and urban-rural proximity; digitalization, connectivity, diversification of food systems; narratives and advocacy; true cost and true value of food, accessibility and affordability of food; as well as diversity of food systems.

The main findings of the first panel were that there is a profound disconnection between producers and consumers, especially in cities, due to an invisible wall dividing the urban from the rural area and making it impossible to have true awareness of the origins and related production systems of food. Moreover, the panel highlighted the importance of supporting hybrid and cross-sectoral professions, as well as investing in education as a very first starting point, to break this wall and ensure social proximity. The main findings of the second panel were the recognition of digital technologies ... Read moreas the vehicle of change brought by the people, as well as the importance of filtering good information from bad one, the same way as we select good quality food from bad quality one. Furthermore, the panel found that social media represents an important tool, especially for younger generations to advocate for better and more inclusive and sustainable narratives. In the third panel, the main findings were that everyone has (theoretically) the right to food and that there is a strong need to make the food system more inclusive for women, the youth, minorities, the poor, indigenous people, refugees, etc. In addition to this, it was recognized during the whole panel that a true cost approach is needed to change the system and make it more sustainable, by internalizing positive and negative externalities in the prices of food, in terms of environmental, social, economic, health and animal welfare implications. In this perspective, the character of food as a potential public good was discussed. Some interesting points were raised by the panelists of the final Debate. Indeed, not only food was recognized as a Human Right in terms of accessibility and affordability, but also the work behind the production of food and the related waste and loss was highlighted. Moreover, the important role of the youth and future generations in enhancing the needed change to reach sustainable food systems was stressed again, especially in relation to spreading the mantra on social media. For this reason, the panelists underlined the importance of including younger generations in decision-making processes. Other main findings of the panel were related to a fair distribution of resources, revenues and end products through sustainable production and social inclusiveness, as well as the recognition of health-related problems in our food system, in terms of undernutrition, malnutrition, over-nutrition and obesity. Read less

The first panel dealing with the redefinition of new societies through the lens of food, as well as the reconnection with food traditions and rural and urban areas, was moderated by Cassiano Luminati and hosted the two young changemakers Fortesa Softa and Amin Emadi, and the two challengers Sara Roversi and Christian Frutiger. The main point of the BoT representatives was that the reconnection between rural and urban areas is a fundamental aspect in order to give food its real value. They stressed the importance to reconnect with food traditions, retouch cultural values, invest on social capit... Read moreal, connect the food we eat with its environment, conceptualize new ways of planning territories and use the urban areas as connectors to build a more dense and interconnected system. Moreover, the BoT representatives cited the Manifesto and referred to the work of the group which emphasized the need for a new bottom-up approach to build renewed societies where reciprocity among humans and their natural environment will be the starting point. Indeed, transparency and trust in the food chain should be improved and supported by normative work in a more coherent way. They also highlighted the importance of using the principle of subsidiarity to solve problems in the closest possible way. Finally, they underlined the great importance of education. The reactions of the two external speakers were interesting, as they underlined and shared the important message of the Bites of Transfoodmation community. Indeed, they felt inspired and considered that rethinking our societies through a food perspective is a key aspect. Sara Roversi stated that food should not be seen as a commodity, food it is much more than that, it is care and sharing. They all mentioned that we have lost the real value of food and that education can lay a considerable role in recovering from this situation. It has been also said that a food system is like a living organism where everything is interconnected and it works well only if everything else is in harmony. Christian Frutiger has also underlined the importance of the reciprocity concept between people and their habitats. To conclude, the first panel was a very constructive discussion among speakers from different generations, backgrounds and experiences, showing that a unified vision is possible to achieve. Indeed, the only points that were stressed a bit more from the challengers than from the BoT representatives was the fact that it is important not to see a real wall between the rural and urban areas, actually we are closer than we believe, and that we have to understand that we can't treat food-related issues the same way like climate change because of their higher complexity. Read less

The second panel dealing with digitalization, connectivity, and diversification in food systems, as well as narratives and advocacy, was moderated by Marina Helm and hosted the two young changemakers Eugenia Alfine and Giacomo Molteni, and the two challengers Mirja Michalscheck and Francesco Holecz. The main points of the BoT representatives was that digitalization is an important vehicle for change: they suggested that by increasing access to connectivity and technology, inequalities can be reduced and people can be made more aware of what they are actually consuming. Indeed, information and ... Read moreknowledge should be better accessible, especially for young people. Moreover, the two changemakers highlighted the important responsibility everyone has to share positive, diverse and inclusive narratives, because it is thanks to the sharing and repetition of narratives, that the mantra eventually influences reality. In addition, these narratives should focus on what we gain through a change, instead of what we lose (share over shout), and they should lead to advocacy. Through social media, people are able to share the well-articulated narratives and advocate for concrete aligned actions. However, to do so and to be successful, the incentives on social media should change so that the true values, diversity and inclusion are part of our everyday feed. The reactions of the two external speakers were amazing, as they underlined the important message of the Bites of Transfoodmation community. Indeed, they felt inspired and considered that equal access to digitalization, technology and connectivity is a crucial goal to ensure sustainable future food systems. However, despite equal access, they highlighted the importance of filtering good information from bad information (the way we distinguish good quality food from bad quality food). Mirja Michalscheck and Francesco Holecz also confirmed that technology is only a vehicle of change, since people are the ones ensuring change; data and artificial intelligence just facilitate the process. Finally, they concluded their interventions by suggesting that there is a need for a legal framework regarding technology, so that the whole society can operate through these rules: the idea behind it is to make sure that responsabilities do not only lay on the consumer’s side, but also on the authorities’. To conclude, the second panel was a very nice discussion among speakers from different generations, backgrounds and experiences, showing that a unified vision is possible to achieve. Indeed, the only point that was stressed a bit more from the challengers than from the BoT representatives was the fact that it is important to always base every decision and choice on reliable data, in the sense that data alone are not enough to enhance change. Read less

The third panel about the true value and affordability of food, as well as the diversity of food systems, was moderated by Marylaure Crettaz and welcomed the two BoT representatives Sofia Cereghetti and Iyad Alqaisi as well as two external challengers Jonathan Normand and Maximo Torero. The main requests of the young changemakers were that diversity should be considered as a unifying factor along the entire chain of future food systems, in the sense that a dense network of deeply connected small and different realities leads to more resilience and better collaboration. Secondly, the group requ... Read moreested that the true value of food should always be included through the internalization of positive and negative externalities in terms of environmental, social, and economic consequences, health, and animal welfare. Thirdly, Sofia and Iyad demanded that food should be affordable for all and personalized nutrition should be part of the solution, so that everyone has access to healthy and nutritious food (right to food), by respecting cultural needs and traditions. Moreover, the young changemakers highlighted the importance of connecting modern practices with the original roots, as a way to embrace small-holder realities and change the system. The reactions of the two external speakers were firstly coherent with the requests of the BoT community, indeed the true cost approach was presented as a solution to the current problems of food systems from their perspective as well, the idea being the integration of local ecosystems in the true cost approach. However, afterwards, the discussion got livelier and the challengers started questioning the changemakers’ ideas. Indeed, they considered that the current food market does neither permit a true cost approach from the consumer’s side, as the willingness to pay is linked to uncertainty about the processes of the whole food chain, nor from the producer’s side, since the externalities cannot be taken into account due to the risk of creating financial damages. Moreover, the challengers considered that, even though conceptually there is the right to food for everyone, there is a difficulty of applying the characteristics of a public good to food. Finally, even though the approach differed from the one proposed by the young changemakers, the experts agreed on the importance of changing the whole system to make it more sustainable and inclusive. In conclusion, one can say that the BoT representatives and the experts really had a lively discussion that challenged both sides. This dispute about true value and affordability of food and diversity of food systems often encountered some points of divergence, such as the difficulty of scaling-up small-holder realities to supply the 55% of people living in urban areas, the contradiction of food being a Human Right in theoretical and practical terms, and the divergence in choosing the appropriate approach to tackle current food systems. Read less

The final debate was moderated Alessa Perotti (BoT), and hosted the four high-level speakers Ute Klamert (WFP), Gilbert Houngbo (IFAD), Christian Frutiger (SDC), Giorgio Marrapodi (Italian Ministry of Foreign Affairs). Ute Klamert stressed the importance of addressing accessibility and affordability when it comes to people and their relation to food (food as a Human Right), and of reducing the environmental stress our planet is facing. Ute Klamert also appreciated the terms “new traditions” and “new habits” presented in the Manifesto and suggested that youth, the future generations, ha... Read moreve the power to really change the world: for example, she mentioned that by changing their diets to vegetarian, in the last decade the youth was able to influence the food market dynamics. Moreover, she considered that young people, who are very intuitive with social media, could strengthen the advocacy part to change the food system, similarly, to what climate change activists have done with “Fridays for Future”. Gilbert Houngbo introduced the main challenges we are facing these days through the major social and natural failures of our market. He continued by stressing the importance of not only looking at food systems from the production side – the sustainability perspective – but also from the consumption side – the social and inclusiveness perspective. Basically, he requested a fair distribution of resources, revenues and end products of food systems. Regarding the role of the youth, Gilbert Houngbo considered that young people should not only be part of decision-making processes, but should even be at the center of change: youths in low-income countries should engage at the beginning of the production chain to determine working conditions, they should be end-consumers to help determine demand for food, they should start the transformation by minimizing loss and waste, and they should engage in partnerships allowing them to play in the field with big corporations. Giorgio Marrapodi recognized that food systems are not only the main topic of the year with the upcoming Food Systems Summit, but actually the issue of the decade. He stressed the importance of acknowledging a transformative process for the people and the environment allowing to recognize the work behind food without wasting and losing it. When it came to the youths, Giorgio Marrapodi highlighted the centrality of young people in the transformative process. At the same time, he stressed the importance of not giving away the responsibility of the older generations to change the system. Except for the food waste/loss issue, Christian Frutiger highlighted the main failure of current food systems, which is the health-issue: today, there are millions and millions of people facing either undernutrition, malnutrition, overnutrition, or obesity. His vision is that no one is left behind in a truly functioning market internalizing social and environmental consequences of our current behavior through a re-thinking of taxes and subsidies. Concerning the youth, Christian Frutiger highlighted the importance of “getting the science right” in order to have true definitions. He felt like the Food Systems Summit will be the beginning (and not the end) of a journey of change of food systems, even though he wished something like an IPCC of food systems as the outcome of the Summit. For this, Frutiger stressed the importance of involving all sectors from academia, the public sector, the private sector, the multilateral system (IOs, IFIs), governments, civil society, etc. Read less

During the Bites of Transfoodmation Dispute also some points of divergence arose. For example, not everyone was convinced that the invisible wall dividing the urban and rural areas is actually real since, de facto, the city cannot live without its surrounding. Also, it was highlighted that tackling food-relates issues cannot be done the same way as addressing climate change, as many would like to do, because food systems are more complex than what we might think (ex. How often we think we consume something sustainable and when deepening more into it we discover it is not sustainable at all?). ... Read moreAnother important point that was missing in the Manifesto was the fact that the group of young changemakers stressed the importance of data in improving accessibility of knowledge, but forgot to include an important selection criterion: Indeed, in order to avoid misinformation, disinformation or manipulated information, data needs to be reliable. Finally, in the third panel the contradiction of food being a Human Right in theoretical ad practical terms became evident, since the experts felt that food cannot be a public good due to its non-rival and non-excludable nature. Indeed, during the discussion, Maximo Torero underlined many times that, even though food should be a public good (since everyone has the right to food), it is impossible to understand it as such on a practical level because we are unable to provide it to everyone because of the resources’ quantity limits. Read less

Healthier islands through sustainable food systems seeks to underscore the convergence of food systems, health and culture through the forward looking statement: “Honoring culturally-appropriate, diverse and inclusive approaches to transformation from import dependent food systems in islands toward self-sufficient, climate-resilient and equity enhancing island food systems that emphasize the importance of community-based food security interventions and advocating for food self-sufficiency within every island.” Changing the narrative on food systems and health in island settings was a major... Read more focus of the dialogue. Culture is a critical component of food systems change due to the centrality of food in the customs and traditions of people. Reframing of the way we speak about food was captured in key statements of participants, “food is not a commodity; it defines social interaction”, “food brings people together through culture”, “food security cannot be realized without land ownership of indigenous farmers”, the land is the chief and we are the servants”, “diabetes and non-communicable diseases are social problems”, the food system is a social determinant of health,” “farming is rewarding”, “food is a public good,” “local food is the bridge between culture and the food supply chain.” Small island nations, states, territories and areas around the world are estimated to have a combined population of more than 63 million people. These island populations own a rich heritage of indigenous wisdom and knowledge on sustainability. Throughout centuries these island populations have been self-sufficient in food production and have proven to be resilient. Today, island communities face dire conditions related to economic, social and educational policies and conditions that do not optimize the potential of cultural heritage or diverse natural resources of land and sea. Today, island food systems are characterized by import dependence, lack of support for local production and small farmers, and health inequity linked to food insecurity. Island communities face common and unique food security challenges related to geographic isolation, high vulnerability to climate change and natural disasters as well as profound socio-cultural displacement of indigenous knowledge and practices in food production that have been destroyed in the past century. COVID19 has unmasked severe health inequities in island populations as disruptions in food supply chains pushed many into poverty and hunger. Using indigenous knowledge, island communities have the power to use their own solutions to address food insecurity. Bringing families and communities together to connect over food and identity is critical to revival and pride in one’s culture. Bringing people and communities to connect with the ‘aina (land) and caring for the land is also an important cultural practice. Individuals need to remind each other that what we eat, how we prepare our food, how we eat, how we share our food -- are all facets of who we are. Our identity is linked to food systems. Therefore food systems must be culturally appropriate. Bringing together various stakeholders will be essential to think through these strategies and come to a consensus as to action steps for the coming years. Read less

Why we need to act urgently To date, most island states and territories rely almost completely on imported food (up to 90%). Historical drivers of import-dependent food systems in islands include colonization, militarization, rapid development, industrialization, urbanization and westernization of diets. Small and indigenous farmers and producers of food are the hungriest, the poorest and the most malnourished. Progressive devaluation of indigenous food culture and practices impacts negatively on youth translating into loss of identity - and consequently the loss of purpose -- resulting in dis... Read moreproportionately higher rates of delinquency, substance abuse, and criminality. Unhealthy food is an underlying factor in the NCD crisis in islands where diabetes, obesity, and hypertension cause the highest premature death rates in the world. Food is not just a commodity, but a public good. Access to healthy food is a human right. Indigenous knowledge and practices around food production is the key to equity, sustainable food production, food security, and environmental protection in island settings. What we need to do together Island states, nations, and territories around the world must work together to protect and promote indigenous knowledge, wisdom and practices on food systems. ACTION POINT: Sustained dialogue and advocacy for preservation of indigenous knowledge on food must continue through existing and new networks that foster collaboration for sustainable island food systems throughout the world. How we will do it Comprehensive approaches/strategies that engage all sectors (i.e. agriculture and environment; production and farming; delivery and processing; marking, distribution and purchasing; consumption and waste; etc.) are essential for change. Honing in on a social movement was recommended to transform a food system that is unsustainable and has negative health impacts. A whole-of-society approach is needed. A social movement will restore, rediscover, revive and reconnect people with their food heritage. A concrete example: the Pacific Island Food Revolution, a reality television cooking show featuring local cuisine of the South Pacific was effective, entertaining and showed evidence of impact in consumption patterns of participants and viewers. ACTION POINT: It is proposed that the successful reality television show, “Pacific Island Food Revolution” be expanded to include Guam and Hawai‘i as well as other island groups. Supporting local farmers is of critical importance. Oftentimes they are unable to access grants or other forms of support as funding support is directed toward a scale that cannot be achieved on islands. Farm-to-school programs in Hawai‘i are good models to integrate farming and education for children and adolescents. ACTION POINT: Prioritize the opening of funding tracks to support indigenous and small farmers in island settings as well as farm-to-school initiatives. Research and data generation to sustain policies and programs that enhance cultural approaches to food systems require data systems, but these must belong to communities who should own and use data for their own informed decision-making. ACTION POINT: Create information systems to identify problems and promote solutions for food insecurity in island settings. Opportunities should be available for youth to derive substantive income from working in food systems. Young people are already driving initiatives on organic food, climate and the environment. Their engagement in food systems - production, cooking and sharing --- provides additional opportunities to converge solutions that are community specific and sustainable. ACTION POINT: Collaborate across island states and nations to adapt the “one-island economy” model in the Philippines to engage youth in farming that is profitable and appealing. Who the key actors are There are several key actions within the food system that need to be engaged, however, here are some of the priority actors that emerged from the dialogue session: Youth are key to a sustainable food system. They must be engaged in ways that are economically viable through education and job training. Women play a key role in food production but also in ensuring that food on the table is healthy. Chefs play an important role in promoting locally produced food and healthier dishes in popular and enjoyable ways. Teachers are key to education. Celebrities and artists play an important role in influencing consumption patterns. Lawyers are needed to revisit regulatory regimes that do not support small farmers. Others: Social entrepreneurs, academia, urban planners, farmers and producers, financial policy planners, climate advocates, health professionals Read less

Youth are losing their cultural identity because of the food system (marketing of fast food, “traditional food is for older persons”, shift in nutritional preferences) so efforts are needed to reconnect youth to their culture through food - and provide economically rewarding/ viable income to incentivize youth to be involved in the food system. Changing the narrative around the idea that food is not a commodity; it defines social interaction, brings people together culture, cultivates our relationship to the land. We need to speak about food from different perspectives including: “The fo... Read moreod system as a social determinant of health” “Farming is rewarding” “Food sovereignty and decolonization of food systems” “Food access as a human right” “Food as a public good” “The land is the chief, we are the servants” “Local food is a bridge between culture and food supply chain” “One island economies” - every island should strive to be food self-sufficient even if the main industry is tourism. Food systems need to be linked to tourism to benefit the tourism industry and the food production sector simultaneously. Indigenous groups have knowledge on food systems that can result in equity, food security, sustainability and environmental protection. Indigenous farmers need to have access to resources and opportunities to increase their cultural prominence. Traditions should be revived but can have a modern twist. Empowering communities to take the lead is the key to a social movement - change will not be sustained through academia, non-profit institutions, and government. Educate families and communities to improve food access in backyards, urban gardens, vertical gardens, coastal areas/food sources. Educating the public through popular media like reality cooking shows on television, soap operas and other forms of entertainment are proven to have impact and can bring about changes in behaviour and attitudes because they are enjoyable and restore pride in local cuisine. Communication campaigns including social campaigns, are needed to counteract the fast food marketing with promotion of fresh and locally produced food that is properly labelled. At the global level Indigenous and intergenerational knowledge about food will result in eating healthier, food security and environmental protection. Sustained advocacy for the preservation of indigenous knowledge around food is very important and should be done as a global effort of island communities. Investing in women results in investments in the community. Women play an important role in agriculture and aquaculture.They also make sure that healthy food is on the table. They share information about opportunities and resources that people can access to grow food, making them valuable educators within the community. It is important to mobilize resources to support initiatives for women empowerment and engagement in food systems. Read less

Divergent views included: 1) labelling the actual cost of food (in relation to health effects, carbon foot print) to inform consumers of what they are buying 2) use of words to describe what is appealing and attractive to youth