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Se realizo un análisis de las cinco Vías de Acción o mecanismos de cambio de la Cumbre, a través de la aplicación de preguntas relacionadas a cada una de ellas: Vía de Acción 1. Obstáculos que enfrentan las mujeres indígenas que limita su acceso a alimentos sanos y nutritivos. Las mujeres que habitan en zonas estratégicas con riquezas en biodiversidad, minerales estratégicos, en zonas fronterizas, enfrentan limitaciones para su libre tránsito y acceso para el aprovechamiento de los recursos naturales de sus territorios que garantizan su seguridad alimentaria. Las actividades de agr... Read moreicultura, silvicultura, caza, pesca y recolección son limitadas por la presencia excesiva de grupos armados foráneos que explotan los recursos naturales de forma ilegal. La incidencia de actividades mineras, forestales, latifundio, guerrilla, paramilitarismo, narcotráfico, delincuencia organizada, limita el acceso a territorios propicios para la preparación del conuco (técnica ancestral de huerto comunitarios ecológico). Esta situación ha impactado los patrones alimentarios tradicionales, ocasionando altos índices de morbilidad y mortalidad que no queda registrado oficialmente. Vía de Acción 2. ¿Qué actividades realizan las mujeres indígenas para garantizar los alimentos para esta y las próximas generaciones? En las diversas culturas indígenas, las mujeres son quienes conservan las semillas de los cultivos tradicionales para que no se agote y de esta forma asegurar los alimentos de las generaciones futuras. Las mujeres se dedican a la administración, mantenimiento, cuidado y cosecha del conuco, mientras los hombres se dedican a la caza y la pesca. Las mujeres utilizan la pedagogía propia para la transferencia intergeneracional de conocimientos ancestrales, a través de historias, relatos y prácticas inspiradoras para las jóvenes. Realizan rituales para agradecer y solicitar permiso a los dueños de la naturaleza para la buena cosecha. Para optimizar los alimentos, la preparación es de forma colectiva, lo prepara una mujer sabia con el apoyo de las jóvenes, para inculcar valores relativos a los sistemas alimentarios ancestrales y mantener para las futuras generaciones. Ante la pandemia las mujeres indígenas se han reencontrado con sus conocimientos ancestrales y fortalecido la práctica del trabajo comunitario del conuco, la caza, pesca y cría de animales, con la participación de jóvenes para educar en el valor del trabajo. El conuco es el espacio de aprendizaje y de juegos, como estrategia para mantener viva la cultura para las próximas generaciones. Vía de Acción 3. ¿Cuáles conocimientos ancestrales de las mujeres indígenas han contribuido a la conservación de los ecosistemas de sus territorios? En la práctica de la agricultura, el cultivo se realiza utilizando semillas nativas y el sistema de rotación de uso por un tiempo determinado para no agotar la fertilidad de la tierra. Se incentiva la reforestación, la utilización de abonos orgánicos, se consume solo lo necesario, se utiliza energía limpia y el control de plagas se hace de manera natural, cuidando el ecosistema. La caza, pesca y recolección es guiada por el calendario lunar y los ciclos naturales de reproducción de las especies. Vía de Acción 4. ¿En las comunidades en qué medida el acceso de los alimentos es equitativo entre mujeres y hombres? En las comunidades indígenas los alimentos se distribuyen de forma equitativa, la producción del conuco es para beneficio colectivo. No obstante, en las comunidades rurales y urbanas, los hombres indígenas tienen mayor acceso a los alimentos, por la imposición de políticas patriarcales que reconoce solo al hombre como jefe de familia, esto invisibiliza el rol productivo, reproductivo y político de las mujeres indígenas como garantes del sistema alimentario. Vía de Acción 5. ¿Desde su experiencia como mujer indígena, como ha hecho para resistir y enfrentar el contexto de pandemia, el cual ha incrementado los precios y carencias de alimentos? El conuco se ha revalorizado como fuente para garantizar la seguridad alimentaria. Se ha fortalecido la economía basada en el intercambio de productos, el trueque. Read less

Comparative Metagenomics Reveals Microbial Signatures of Sugarcane Phyllosphere in Organic Management. Excessive use of fertilizer and pesticide effect on ecosystem degradation and climate change. How to restore ecosystem with microbial function? There are 2 major microbiome zones in plants which are Rhizosphere and Phyllosphere. The talk focused on the Phyllosphere microbiome in sugarcane plant field. comparing the microbial profile between conventional farming and organic farming., Organic farming had many beneficial microbes and much higher diversity of microbes then what was found in conve... Read morentional farming. Read less

Microbes on ASEAN’s Agriculture and Food Production, Nutrition and Security. Food is not only considered as a nutrition, but it is something that touches emotions (“makes you feel happy”); for example, colour, flavour and substantial which touched emotions. The joy of eating is not for health, but includes happiness. Fermented foods are a part of human cuisine culture, and the fermented foods are essential for regenerative agriculture. Bacteria in fermented food provides essential components for the functional activities in human health.

Thailand’s pathway to Sustainable and Equitable Food System. To transform the conventional farming to sustainable agriculture, the national policies and activities need to be enhanced and implemented. However, we already have strategies, knowledge, excellent scientists, organizations and disciplines, but we are not achieving the food sustainable goal. Collaboration among different stakeholders is very important to bring solutions to shape the national pathway.

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Food System is an interconnection of activities in food supply chains from upstream to downstream. It involves cultivation, harvest, processing, distribution, consumption and waste management. The food supply chain can be categorized into either the domestic chain or the globalized chain. The domestic chain or garden to table has fewer activities and actors, while the globalized chain consists of multiple steps and players. Traditional food system is a linear supply chain, consuming large volume of resources with very little to no material recirculation. It has become a global challenge to dev... Read moreelop a circular food supply chain. Nowadays, we have only 10 years in which to deliver the 2030 Sustainable Development Goals, but the impacts of our current food systems on nature and climate is limiting our ability to achieve them. Current food system is responsible for resource depletion, diversity loss and adverse environmental impact. To achieve a sustainable food system, food system transformationis necessary, additionally technology and innovation to protect, manage, and restore nature must be adopted to achieve nature-positive food production system. Regenerative agriculture is a system of agricultural practices and principles that support biodiversity, enrich soils, improve watersheds, and increase the capacity of the soil to capture carbon, contributing to the reversal of global warming. Regenerative agriculture itself is not a specific practice, but rather a variety of sustainable agriculture techniques used in combination. For example, the use of biocontrol / biofertilizer / the interaction of microbes and plants and microbiome. Read less

Key factors that support regenerative agricultures is microbiome and microorganisms. It is important to promote the use of “good” microorganisms in sustainable agriculture. It will be beneficial to human health and environment. Collaboration among all stakeholders are necessary to support regenerative agriculture.

Food Systems Microbiomes – Improving Sustainability of Food Production Microbiomes and microorganisms are the diversity of microorganisms. They play many important roles in food chain and food system. Microbiomes is also important for food system sustainability and effect on food quality. Microorganisms are key factor for human health, nutrition, well-being and stress tolerance. In plants, microbiomes play important role in nutrient cycling and stress tolerance.

Industrial Perspectives on Regenerative Agriculture. Nowadays, farmers face with many challenges, include climate change and loss of biodiversity. The sustainable agriculture production consists of 3 interacting pillars: economy, ecology and social. Farming system consists of 3 factors: farm management, cropping system and integrated solutions. Collaboration is a key to reach a sustainable agriculture system to implement and further development systemic approach.

Natural Plant Elicitor for Crop Protection. Chemical plant protection causes of the impact on toxic contamination in farmers, consumers, soil, water, and environment. According to those problem, Green Innovative Biotechnology, Co., Ltd. Invested the natural plant vaccine for crop protection. This elicitor product can decrease risk of damage plant protection and replace or reduce of chemical fertilizers, insecticides, and antibiotics. It increases quality and quantity of cultivation plants.

The dialogue sought to identify pathways for building a sustainable, inclusive and resilient agri-food system as envisioned by the UN Food Systems Summit 2021. RUFORUM reached out to stakeholders and agri-food sector players particularly; universities, research institutions and, policy makers to dialogue on the solutions and actions for the appropriate agri-food systems in Africa. These identified key gaps, questions and concerns affecting the agri-food systems and the presidents dialogue was an opportunity for an honest engagement to find actionable solutions that will be adopted to drive the... Read more sector and for reaching the SGD targets. The dialogue underscored the interconnectedness between science and policy and the influence of the university on the agri-food sector in Africa that is dominated by a youthful population. The Presidents dialogue was an opportunity to advance high-priority food systems commitments at the highest political regional, national and global levels. Read less

Universities in Africa can trigger food systems transformation to ensure safe and nutritious food for all, shift to sustainable consumption, boost nature-positive production, promote full and productive employment, as well as build resilience to vulnerabilities, shocks and stress. Africa is home to diverse agricultural value chains and countries have competitive advantage in the production of agricultural products. Vibrant Agri-food-systems and institutions engaged in the agricultural value chain, from food production to food consumption, are key to delivery of the continent’s development Ag... Read moreenda 2063, The Africa We Want, and to meet the UN Sustainable Development Goals (SDGs). urbanisation, together with modernisation of the continent’s food systems, generate risks and opportunities and that they create the need to institute appropriate measures to collectively realise sustainable and resilient food systems that meet Africa’s food and nutrition needs. Africa has to build human, financial and infrastructure capacity to mitigate natural and man-made disasters, including pandemics, locusts, floods, drought, and other climate change and related risks that contribute to the fragility of agri-food systems. For Africa to realize its full agricultural potential to bolster its food systems, there is need for significant investments in key productivity enhancing innovations to harness science-based solutions for growth. There is need for an interdisciplinary focus on the factors that contribute to the fragility of the agri-food systems in Africa, including but not limited to epidemics, emerging and re-emerging diseases. Read less

The COVID-19 pandemic was a wakeup call to the glaring fragility and inequalities of the global, regional and national agri-food systems making the resolve for sustainable, inclusive, and resilient food systems extremely urgent. A call for partnerships, and a deliberate effort for investment in home grown institutions to provide local solutions with more appropriate application to local contexts. Science solutions for growth: For Africa, especially Sub-Saharan Africa, to realize its full agricultural potential to bolder its food systems there is need for significant investments in key producti... Read morevity enhancing innovations. Science solutions must make sense to indigenous people and have the capacity to increase the ‘bottom line’ for small holder farmers. Harnessing competitive advantage, improving markets and eliminating trade and non-trade barriers have potential to support agri -food systems on the continent. Improving the labour productivity is critical for African agriculture to play a greater role in meeting local to global food demand, in a competitive and a cost-effective and competitive manner, as Sub-Saharan Africa harnesses science solutions for growth. A proportionately balanced workforce will enhance labour productivity, especially when coupled with agri-innovations creating opportunity to increase rural incomes and participation in cash economy. Making agriculture attractive to the youth: is key to ensure the sustainability of the agricultural sector and strengthening the capacities of the smallholder producers and SMEs is a key element to generate effective demand for science, technology, and innovation. Read less

Social perspectives on food waste • Tradition: You should finish your dish; not everyone has this habit. It is common in the DACH region still, but especially young people that never experienced drastic events of food scarcity e.g. a war frequently leave more leftovers on their plates • Problem: How to communicate with friends and family members about food waste • Religion can help you treat food differently. e.g. Christian view: Throwing away bread is a sin. • Many consumers are not well informed about the issue of food waste; education about that topic needs to be reinforced! • Exp... Read moreiration date is a big matter: people throw food away, because the expiration date is over. They do not even double-check if the food is still good or not. • Dumpster diving = containering = saving food (it´s about how you define your action) If you communicate it differently and show people how good food "from the bins" tastes can change cultural perceptions. • Better food campaigns could change our way of behaving and thinking Read less

Role of consumers vs. supermarkets - who has the responsibility for the largest amount of food waste? • How important is local and seasonal food for the consumers? It is important, local is advertised very much. Shorter supply chains lead to more efficiency, less food waste and less waste overall. • Not just food waste avoidance and environmental consciousness, but also healthy nutrition is an important aspect for the customers • Many consumers are socialized in that way that as soon as you perceive the food not being in good shape, you do not buy or eat it.; in some cultures we have too... Read more many choices. How can we handle this? Supermarkets have a vast range of products, also in the area of fruits and vegetables. A focus on local and seasonal produce adds quality and lowers quantity. • Reducing food exports? On the other hand, people are living the export. This is a difficult topic to discuss also from an economical point of view. • Farmer´s markets and refill stores enhance the reduction of food waste because you can buy the right amount of food. Usually, larger supermarkets do not offer this personalized packaging option. Hence, smaller business structures are needed to help fighting food waste; it also easier for a better management overall. A small organic supermarket was observed to offer less fresh fruits and vegetables, but also to have less food waste overall. Read less

1. The role of the government: In general, the food waste reduction law introduced in France has been hailed as a major success by many food waste activists. However, participants in the dialogue also pointed out that this did not lead to systematic change. Only supermarkets/hypermarkets of a certain size are obliged to donate food that would otherwise go to waste. The offer remains the same, and voluntary workers from social organizations like “Die Tafel” then need to collect the food. But the workload has become higher and higher, and volunteers cannot even collect and distribute the foo... Read mored to needy people in a reasonable time! Thus, the law makes it a bit too easy for supermarkets. A suggestion for a solution: The law should maybe also oblige supermarkets to leave “food waste” that they cannot donate outside so people can come and get it. This would ease the pressure from benevolent NGOs and also encourage supermarkets to waste less – as otherwise, people would just take their food for free. 2. Some people argued that the impact of “using more”, e.g. a broccoli stem in the own kitchen, does not markedly contribute to food waste reduction. This is the debate of small changes at a consumer level vs. larger changes in the legal framework and on the producer level (bottom-up vs. top-down). In the end, changes in the mindset and actions of both levels are important, as all actors bear a certain responsibility for their food and their handling of food waste. 3. Some participants argued that people living in cities value food less as they are not densely connected to food production. People from rural regions would value food more. This however rather holds true for people working in the agricultural sector. In city regions, people are frequently more educated and aware about the food waste issue. Also, people in rural or poorer regions are frequently not ready to pay more in order to support shorter supply chains. Instead of saving on food quantity, they might just save on food quality in their own household, rather than consuming cheap food that went through a long supply chain, including convenience products. As they can be stored longer, this might even lead to less food waste. The influence of individual living habits and shopping preferences, as well as general life situations on food waste, might need more studies and reports. 4. Participants also advocated for more educational campaigns on the food waste issue. We arrive at the gap between knowing and doing here. There is already a lot of information out there, even on social media, food waste reduction tips are readily available. But how can we efficiently convince people that knowing is not enough? This is an issue that we may need to explore in more detail. 5. Do we need a lower choice of food in order to support food waste reduction? It was not an easy question. Some people argue that supermarkets just offer too much and that a reduction of the offer would be needed. But how should we realize that in a free society? A potential solution here could be that we internalize negative external effects, e.g. that mangos imported by airfreight need to pay more CO2 compensation, thus, fewer people will buy it and fewer mangos will be offered. However, this theory also presupposes that people only care about prices and are not able to see the giant environmental (and food waste) footprint of a perfect-looking, chilled airfreight mango. We could agree that we should all go out and communicate about food waste positively in our communities, and also show with our own actions how we reduce food waste (e.g. order a dish without French fries if we know that we do not eat them). Read less

The focus of this dialogue was on the issue of food waste. This topic is mainly related to Action Track 2: Shift to sustainable consumption patterns and Action track 3: Boost nature-positive production. The geographical focus area was the DACH region, but participants beyond the three countries could participate and contribute with their own experiences as well. As especially topic 4 showed, food waste is not just an issue for consumers, even though in developed countries like DACH the largest amount of food waste is created by them. Supply chain inefficiencies, overproduction, marketing, and ... Read morelogistics all contribute to more food waste and therefore, consumption and production are closely intertwined and stakeholders at all levels of the food supply chain can contribute to active food waste reduction. This is why in the beginning, the Convenor encouraged the participants to consider all the steps of the supply chains and to think about avenues for improvement in terms of holistic sustainability: From social, ecologic, and economic perspectives. Read less

1. An adaptation of the legal framework is necessary to make food donations easier and riskless for businesses so they are not liable if they donate food and someone falls ill accidentally. On the other hand, people need the education to distinguish good, edible food from food that has gone bad without looking at a best before date, but by using their own senses. Usually, this starts in families already. Educational institutions, e.g. schools can contribute here. The adaptation of the legal framework should also include the legalization of dumpster diving. 2. It is not a single solution that c... Read morean resolve the issue of food waste, but many different solutions and stakeholders. Businesses cannot only reduce food waste by taking it as their main business case and purpose, but also if they raise efficiency in general. (For example, if a restaurant decides to omit cherry tomatoes as a garnish as 60% of the consumers did not eat it.) Different business models reduce food waste at different levels of the supply chain. Successful businesses are existing on all these levels, and they do not just provide value for food waste reduction but also general value for their consumers – be it an upscale menu in a restaurant (from ugly vegetables, with innards) or bread sold at a discount. Zero Waste Austria already developed a manual with best practices for waste reduction in hotels, and this idea could also be further developed for food waste reduction. This helps every business to reduce food waste. 3. Plant-based diets have the potential to reduced food waste, directly and indirectly. If people stop eating animals, they also avoid wastage of one a perishable commodity, that needs to be transported chilled and thus uses a lot of energy. At least in Austria, meat accounts for ca. 11% of all food waste. Indirectly, if people decide to eat more plant-based they change their cooking habits. They become more aware of the ingredients they use and also may decide to use more local and seasonal ingredients. This is synergetic: Plantbased diets are healthier for people, reduce food waste and raise awareness for food. Therefore, we encourage the promotion of plant-based diets at every level and advocate for a phasing out of subsidies for meat, eggs, and dairy products as well as dairy campaigns. We also encourage farmer education that takes into account needs of future consumers, educating them about vegetable cultivation and cultivation of pulses, lentils, chickpeas etc. 4. The nose to tail trend contributes to food waste reduction. By changing the definition of what people regard as inedible food loss vs. food waste that they could have saved, we can feed more people with less food. In this area, cultural exchange is extremely valuable. A participant mentioned that in South East Asia for example, it is much more common to consume all parts of the animal, including the feet of chicken for example. Other participants mentioned that they started to use the green of carrots or the stem of broccoli for example. This is holistically sustainable, as it contributes to healthier nutrition with more fibers and vitamins, helps people to save money and also creates more business opportunities: If people in the DACH region get more accustomed to eating “more” parts of vegetables again, restaurants can design new, creative dishes and also startups find creative opportunities to market food that has been regarded as food loss in former times. Cooking classes, also in schools, can greatly support everyone in their journey to become a more reflective cook and not to regard a broccoli stem as “waste” because it has always been done that way in the past. 5. Smaller structures and shorter supply chains help to avoid food waste. Smaller stores have better possibilities to manage their food supply and create less food waste overall. Moreover, shorter supply chains lead to less waste creation. In that sense, it is not only important to watch out for regional but also for seasonal food. Food grown in the season is also tastier and provides people with additional health benefits. Zero Waste stores, farmers' markets and small organic stores, but also other alternative forms of purchasing food e.g. SOLAWI and growing own food in gardens are found to have beneficial effects for food waste reduction. Every consumer can do his/her part here: Informing themselves about local fruits and vegetables and establishing alternative purchasing habits. => A lot of the findings are synergetic and policies that reduce food waste are not just found to benefit the environment, but also people and companies. Food waste reduction strategies often need creativity, and there is no one actor that can fix our food systems so food waste is gone. We need each and every actor on every level of the supply chain to be involved. In this regard, it is not just important to organize dialogues like this, but also to get more people to participate. At the dialogue as well as at university events related to the food waste issue, the Convenor observed many engaged people, but frequently they remained in a bubble. Therefore, sound marketing is important not just to reach the target groups, but also consumers and producers that did not consciously think about the food waste issue before. For business leaders that want to reduce food waste, we recommend introducing changes in cooperation with all employees: Frequently, they know better where large amounts of food waste can be reduced only by changing small habits in the daily workflow. Read less

Entrepreneurial experiences – food waste as a business case • exchange business model, it only works in bigger cities; connection between households and/or businesses. • Mostly just a marketing topic, but is not a real business practice • German initiative “foodsharing” where individuals can share their food surplus, also works via app • The Tafel cannot handle the German food waste alone in Germany, not even with 60.000 volunteers working daily for this german-wide daily. • Need policy to restrain food waste? • Group: consumers who need cheap food as they do not have enough ... Read morefinancial resources to buy qualitative food • Cutting down food waste can be beneficial for every company from a financial point-of-view • Retailers can create campaigns together with the government in order to change the consumer behavior and way of thinking: just because the food does not look nice from the outside anymore, it does not mean that it does not taste good anymore. • NGOs alone cannot handle the surplus of food; we need more legislation: not only for big supermarkets, but also for smaller food markets! But it does not make sense to make food surplus as a mandatory donation if the NGOs do not have the capacity to handle all the donations. Hence, a law is not directly problem-solving. • Smaller businesses are not willing to donate their food, especially in Singapore. They rather need to find a core solution on how to reduce over-production. • Legalizing dumpster diving? 1. 2 different business models: 1)taking produce from other companies and selling it to consumers e.g. a startup that collects bread from bakeries and resells it at a discount the next day.; from a business perspective, this is “downgrading” i.e. selling the food items at a lower price 2) using “ugly” or discarded food (e.g. vegetables that do not fit the standards set by supermarkets) and preparing food with them, e.g. new dishes in a restaurant, or chutneys, jam etc.; from a business perspective, this is “upgrading” i.e. selling the food items at a higher price.; Both business models are valuable for reducing food waste at different stations of the supply chain. • Problem: How can we support smaller businesses that create food waste? The legal framework needs to be adapted accordingly Read less

Current food trends and food waste • Different eating trends such as vegetarian, flexitarian, etc. influence the food consumption. People that live more plant-based contribute to reducing food waste directly and indirectly. Also by cooking for yourself, you become more conscious about how much you need, eat and throw away • Issue: The government and businesses try to push people to overconsumption of dairy and meat (campaigns such as “drink xx l milk daily for your health” => agricultural policies • In the EU there is a huge overproduction of meat. The overproduction is re-sold fo... Read morer dumping prices to Africa, making it for smaller businesses more difficult to compete on the market. At least, export subsidies have been phased out already. Still, the amount of subsidies for practices that neither benefit the environment nor the people is massive, and inhibits adjustments of the market. • Cultural differences can influence the reduction of food waste; need a better cultural exchange on that topic • Issue: People living in cities who do not experience agricultural life/work often are not aware of how much work a farmer put e.g. into grains of rice. They treat food differently and tend to leave more on their plate. However, it is also observed that in rural regions and suburbs, people frequently do not value qualitatively high produce and just go for a higher price. This is especially an issue in Germany. Read less