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El derecho a una alimentación adecuada se reconoce como un derecho humano fundamental que los Estados deben defender, y debe ser el principio básico en apoyo de la seguridad alimentaria y la nutrición. Debemos transformar los sistemas alimentarios con el objetivo de hacer efectivo el derecho a la alimentación y potenciando su efecto palanca para lograr los objetivos de la Agenda 2030. Y ello requiere un diálogo social para integrar cuestiones tan diversas como los impactos en salud y nutrición, la degradación ambiental, y la situación y medios de vida de los pequeños agricultores y de... Read more las mujeres. El Derecho a la Alimentación debería figurar en la Constitución. Al igual que el estado proporciona servicios como la sanidad universal, o la educación, también debería garantizar de forma efectiva el acceso a una alimentación nutritiva para toda la población. La alimentación no puede ser un bien de consumo más. Es preciso reforzar el papel de los productores, en particular de los pequeños productores, en la cadena de valor. A menudo la formación de los precios se hace de arriba abajo, y los productores perciben precios que no remuneran suficientemente su trabajo. Es preciso mejorar la organización y la agrupación de los productores para que ganen capacidad de negociación frente a la distribución y los demás agentes de la cadena, y es preciso dotarse de legislación que proteja a los productores de las prácticas comerciales desleales. Es preciso desarrollar políticas que protejan a la agricultura familiar. Las explotaciones familiares producen más del 80% de los alimentos en el mundo en cuanto al valor. A pesar de su función como principales contribuyentes a la seguridad alimentaria, especialmente en los países en desarrollo, los pequeños productores son los más afectados por los retos que plantea el desarrollo, ya que suelen carecer de acceso a los recursos naturales y agrícolas, incluida la tierra, a los insumos y a los mercados – también a la información sobre los mercados y los precios, al crédito, a la mejora de las tecnologías, a los servicios de extensión, a la información meteorológica, a los instrumentos de gestión del riesgo, a la protección social, y con un bajo poder de negociación en las relaciones económicas y políticas. Es necesario reconocer las interacciones y las relaciones que hay entre los sistemas alimentarios, los territorios, y los ecosistemas, que afectan a la sociedad entera. Los trabajadores del medio rural están sometidos a presiones cada vez mayores; no solo ambientales, sino por políticas económicas y sociales. Por ello es de vital importancia apoyar la agricultura familiar, a los pueblos indígenas y sobre todo el territorio rural y las ciudades pequeñas. Read less

El Derecho a la alimentación. El derecho a una alimentación adecuada se reconoce como un derecho humano fundamental que los Estados deben defender, y debe ser el principio básico en apoyo de la seguridad alimentaria y la nutrición: para que un sistema alimentario sea considerado sostenible y justo tiene que garantizar el derecho a la alimentación. Los sistemas actuales no logran proveer de dietas sanas y sostenibles a toda la humanidad ni asumen un modelo inclusivo; y ello con vistas a alimentar a una población en aumento. Por ello, necesitamos un sistema alimentario que garantice que lo... Read mores alimentos sean adecuados y asequibles para todos, y que trabaje en favor del bienestar de las personas. Debemos transformar los sistemas alimentarios con el objetivo de hacer efectivo el derecho a la alimentación y potenciando su efecto palanca para lograr los objetivos de la Agenda 2030. Y ello requiere un diálogo social para integrar cuestiones tan diversas como los impactos en salud y nutrición, la degradación ambiental, y la situación y medios de vida de los pequeños agricultores y de las mujeres. Se planteó la necesidad de explorar la forma en que los Estados tengan una implicación más directa para garantizar el derecho a una alimentación sana por parte de toda la población, con especial atención a las personas en situación de vulnerabilidad - población infantil, ancianos y mujeres, entre otros. El Derecho a la Alimentación debería figurar en la Constitución. Al igual que el estado proporciona servicios como la sanidad universal, o la educación, también debería garantizar de forma efectiva el acceso a una alimentación nutritiva para toda la población. La alimentación no puede ser un bien de consumo más. Read less

Resiliencia del abastecimiento En España durante la pandemia, las cadenas de valor y el comercio de proximidad han tenido una gran importancia a la hora de mantener la distribución. Las políticas territoriales, la participación de la sociedad civil y la implicación de los consumidores en la toma de decisiones es vital. En España, hay algunos ejemplos de ciudades que están impulsando iniciativas de abastecimiento local y de agricultura de cercanía. El reto actualmente para muchos agricultores es el de asumir la carga burocrática para mantener todas las exigencias ambientales.

Reforzar el papel de los productores en la cadena de valor Es preciso reforzar el papel de los productores, en particular de los pequeños productores, en la cadena de valor. A menudo la formación de los precios se hace de arriba abajo, y los productores perciben precios que no remuneran suficientemente su trabajo. Es preciso mejorar la organización y la agrupación de los productores para que ganen capacidad de negociación frente a la distribución y los demás agentes de la cadena, y es preciso dotarse de legislación que proteja a los productores de las prácticas comerciales desleales.

Agricultura familiar Es preciso desarrollar políticas que protejan a la agricultura familiar. Las explotaciones familiares producen más del 80% de los alimentos en el mundo en cuanto al valor. Al mismo tiempo, de los 570 millones de explotaciones agropecuarias que se estiman que existen en el mundo, más de 500 millones se dedican a la agricultura familiar. A pesar de su función como principales contribuyentes a la seguridad alimentaria, especialmente en los países en desarrollo, los pequeños productores son los más afectados por los retos que plantea el desarrollo, ya que suelen carecer... Read more de acceso a los recursos naturales y agrícolas, incluida la tierra, a los insumos y a los mercados – también a la información sobre los mercados y los precios, al crédito, a la mejora de las tecnologías, a los servicios de extensión, a la información meteorológica, a los instrumentos de gestión del riesgo, a la protección social, y con un bajo poder de negociación en las relaciones económicas y políticas. El Objetivo del Decenio de la Agricultura Familiar es movilizar acciones concretas y coordinadas para superar estos desafíos que enfrentan los agricultores familiares, para lo cual, cuenta con un Plan de Acción Mundial. Read less

La interacciones entre los territorios Es necesario reconocer las interacciones y las relaciones que hay entre los sistemas alimentarios, los territorios, y los ecosistemas, que afectan a la sociedad entera. Los trabajadores del medio rural están sometidos a presiones cada vez mayores; no solo ambientales, sino por políticas económicas y sociales. Por ello es de vital importancia apoyar la agricultura familiar, a los pueblos indígenas y sobre todo el territorio rural y las ciudades pequeñas, ya que aquí viven el 70% de la población mundial, donde se produce la mayoría de los alimentos ... Read morey donde las políticas públicas nacionales e internacionales han de detenerse para lograr un desarrollo sostenible, la eliminación del hambre y de la malnutrición y la creación de territorios prósperos. España tiene un importante problema de despoblación del medio rural. Es esencial impulsar un nuevo contrato social rural-urbano, para lo cual las zonas rurales han de ser pobladas de nuevo, des-homogeneizar la visión del mundo rural, evitar la segregación de espacios, consolidar redes de actores y de participación pública, evitar las externalidades dañinas y aplicar enfoques de políticas públicas más territoriales. El programa LEADER en Europa, que llevan más de 30 años construyendo territorio y fomentado el desarrollo rural, ha tenido lecciones muy positivas. Read less

1. The role of agricultural land – is it only for intensive agriculture or are there other aspects like cultural, social and ecological roles? 2. Lack of trust between agricultural producers and environmental organizations prevents mutual initiative and interfere.

The “Local implications of global challenges” Dialogue comprises seven round tables, which dealt with the following topics: Biodiversity; Open Landscapes; Invasive species; Water resources & supply; Climate changes; Marine resources; and Waste. The discussions focused on long-term planning to ensure food and water supply to Israel’s growing population regarding the food & water quantity, quality and safety in light of the crucial need to protect the environment. Moreover, long-term planning to ensure sustainable nutrition requires cooperation and synchronization between different... Read more government agencies, the industry and the producers. The “Climate changes” table explored intensively Action track#2 in the meaning of reducing the local meat, fish and poultry consumption in different ways, among them encouraging the consumption of plant origin proteins, cultured meat or imposing a “Carbon tax” on consumable products, both local and imported. The “Biodiversity” table mainly explored Action track#3 with an emphasis on the wide meanings of biodiversity regarding the agricultural industries and their specific interactions with nature and the environment. Another focus was on the benefits that agriculture receives from biodiversity, such as soil fertility, pollination and biological pest control. The “Marine Resources” table discussed Action track#1 regarding the aquatic food production, from both fisheries and aquaculture. The marine-source food originates from four different taxonomic groups; Algae, mollusks, crustaceans and fish.; consumption of species of low trophic levels should become more dominant. Bycatch should be reduced or even used for human consumption. In the “Water” table the main focus was on the long term planning and the need to ensure adequate and equitable water supply. Concurrently with seawater desalination and the developing of new techniques, the natural water resources must be preserved and restored. In the “Open Landscapes” table the land designation was under debate; should intensive agriculture be the main purpose of agricultural land or should they be multi-functional and also answer cultural, ecological and other social needs. The “Waste” table focused on the different types of waste through the food chain and the need to identify the specific actions relevant to each type. For example, to reduce waste from crop origin (surplus production), the producers can rely on crop-price insurance. Read less

A major finding in our dialogue was the lack of long-term planning in different topics such as water management (fresh water, desalinated water, reclaimed sewage water), land management, aquatic resources and invasive species. Moreover, different policies may be unsynchronized and this leads to confusion and lack of uniformity, mainly among the food-producers. More transparency is required in the way the government, the supporting bodies, and the producers’ organizations operate. Regulation and enforcement seem to be a weak link in all the topics discussed in our dialogue. Moreover, because ... Read moreof lack of monitoring and supporting data, producers and supporting bodies are missing uniform validated protocols. Innovation and technology need more financial investment in order to create sustainable agriculture. Agricultural lands are under continuous threats due to construction and infrastructures development. The main challenge is to keep the land for agricultural purposes together with multifunctional goals for culture, tourism, landscape and ecology. Economic incentives should be considered in order to develop the multifunctional uses of agricultural land, together with raising awareness in different communities for this goal. We must adopt a dynamic and flexible management of the agricultural lands and the sea resources due to the climate change and its influence on breeding programs or crops selection. The utilization of sea and aquatic resources is expected to rise and in order to minimize the conflict with nature and environment demands, we must plan a head. Use of the term “Food safety” appears to be ambiguous. Food safety refers to preserving soil, water and biological resources but also supporting the producers by investing in research and innovations in order to improve the efficiency and productivity under sustainable approach. We need to improve efficiency in agricultural water use by differentiating the type of water and crops type. The predicted rising price of water due to consumption increase and infrastructure development should be considered. Agriculture must be based more on treated waste water. The organic world-view should be an example for the waste handling and minimizing through all the steps from farm to fork. Israel has a unique geographical and political situation, which hampers the prevention of invasive species. International trade and import influenced by economical pressure can lead to new invasive species, for example with ornamental plants or animal food. Another finding is that compensation mechanisms for the producers are missing in cases of economic damages due to invasive species. The carbon footprint of meat, poultry and fish consumption in Israel is high. We need to improve the awareness and knowledge of the agricultural sector to their influence on the environment and climate change and we should supply solutions and substitutions for this sector and the consumers. Read less

Participants discussed the Challenges of each topic, and their findings are listed in the "Main Findings" section.

A summary of the main outcomes of the Group Discussions is reported in the next section, however, below are additional findings across the three thematic areas: 1. Strand 1 - Non-Communicable Diseases (NCDs), Ministry of Health and Medical Services The main contributing factors to unhealthy diets that could lead to the high rate of NCDS in Fiji include poverty and unhealthy food choices. Processed foods are cheap, healthy foods are more expensive, so behaviour change is a challenge. Other factors identified cultural and religious aspects of food habits, not eating balanced meals from the three... Read more main food groups, no dietary diversity, less consumption of fruits and vegetables due to difficult to access them especially during COVID-19 lockdowns and movement restrictions and lack of education and nutritional knowledge (especially for the lower income group and marketing or advertisements of unhealthy foods). Fiji needs transformation in the current Food System to address NCDs. Many key players can make this transformation happen including people living with NCDs, communities, research institutions and universities, government and private sector, development partners, NGOs etc. Some elements that are needed are a bottom-up approach, more technology, increased budget to build a strong economic argument, and building the capacities of many stakeholders. 2. Strand 2 - Blue Food, Ministry of Fisheries Blue food is around the engagement of women and other marginalized groups that are engaged in fisheries - they are critical in the food nutritional security space. The subsistence fisheries space (where women dominate) does not get enough attention, and needs to be better integrated into planning and development of blue food production systems. There is a need to fully engage women and other marginalized groups that are critical in the food nutritional security space, giving them a voice in the blue food dialogue. This means improving our data collection, and improve inclusion in policy development and implementation. Blue foods can contribute to healthier diets by replacing less healthy body building (protein) foods such as tinned meats and other processed foods that are high in salt and are highly consumed in Fiji. Promoting fresh food and less processed foods to reduce NCDs. Impact of COVID-19 is a ground reality in our communities where lockdown restrictions are affecting the production and livelihood of villagers that depends on fish and have turned to barter system (Navakavu Village was mentioned as an example). 3. Strand 3 - Green Food, Ministry of Agriculture Fiji has high dependency on processed foods and a change of mind-set is needed on our young generation through awareness and educational programs. COVID is an opportunity to realise the role green food can play, previously people turned to commercial crops such as ginger but after COVID people moved to other crops and home gardening to feed themselves. Road side stalls, which have been promoted during this period, have offered more opportunities to sell and buy healthy foods locally.Opportunities of e-commerce platforms, capacity, technology (biogas with food waste from the community) to have direct link to the market are also key. During COVID-19, the Market for Change Project (implemented in partnership by UN Women and UN Development Programme, UNDP) observed that due to economic and social issues in the West Division, there was an oversupply of vegetables and lots were wasted. Farm has to provide food and income shift into a more commercial stage of farming, 1-2 Ha; many communities grow cassava and other products that could be exported. Production capacity in the country is not enough with no supply consistency. Value supply chain needs more support with products that are market driven. 70% of products in the rural community go to the markets, 30% support the food security of the producers and their families. Strengthening of linkages among the seeds for some value chains and zoning our food production system according to weather and soil type would be important. Some efforts on scaling up urban environments for production, lower price fluctuations, support settlements, gender transformative approach for women-based violence, family work together in the back yard gardening and other initiatives to bring food to the table were also discussed. Read less

Strand 1 – Non-Communicable Diseases (NCDs), Ministry of Health and Medical Services Some ideas to transform the current Food System in Fiji are the need to transfer knowledge between generations and to teach the value of traditional foods at schools. Informal markets should be moved to formal. The endorsement of the Fiji Policy on Food and Nutrition Security, increasing tax on unhealthy foods, improve the research and development capacity and increase technology involving youth to address the complex food systems, and better data for policy and decision making were also mentioned. Private s... Read moreectors as gate keepers of the food system could reformulate products to reduce salt, sugar and fats. The ministries of Health and Education should collaborate in the enforcement of canteen guidelines in schools. Multi-sectoral partnerships and Champions to promote healthy living were also discussed. Some of the barriers are resistance to behaviour change, limited resources, research gaps to design better strategies, outdated information, more action on Reproductive, Maternal, Newborn, Child and Adolescent Health to be included on Food and Nutrition Security, late detection of NCDs, unhealthy environment leading to unhealthy lifestyles and NCDs complexities. Some ideas to overcome these barriers are to shift the focus to positive behaviour outcomes, and increasing education and land investments for agriculture. Strand 2 – Blue Food, Ministry of Fisheries In addition to more inclusive policies, an area that needs to be improved to maximize access to healthy foods in a sustainable manner is the enforcement of regulations. For example those regarding sizes of fish caught and the allocation of the amount of fish per fisherman and marketing regulations for fresh fish at the point of sale (when fish are cleaned and cut up ready for cooking difficult to check if the fish is fresh). Sea foods, farmed fish and prawns need to be made available to consumers due to their nutritional value. Value addition including looking at "waste" and "leakages" in the blue food systems (especially under COVID-19), adopting traditional knowledge of food storage in remote areas and scale up investment within community current practices were also pointed out. Invest in technological innovation and transfer, focus beyond the farm, shift incentives to reward sustainability and storage or quality control. School curriculum may be reviewed with specific emphasis on micronutrients in fish that are healthy and edible. Local markets including virtual options with better information could be strengthened; better package labelling and improving transport and enhanced marketing strategies would increase fish consumption should also be considered. Benefits of eating fresh foods versus canned foods should be emphasised to the public (for example TV programme similar to Pacific Food Revolution). Finance instruments from donor partners could be also explored. Transformation in Fiji’s food system should include boosting blue food production to include community experiences such as the marine protected area (MPA), with spill-over effects showing positives, as shared by the Navakavu community. More awareness on the potential benefits for other communities is needed as well as making them formal through the inclusion of better licensing platform on fishing rights access. Barriers will include making markets COVID friendly in these challenging times. Lack of awareness in promoting attractive cooking recipes for blue food and prices and its affordability in both local and overseas markets. Strand 3- Green Food, Ministry of Agriculture In order to maximise access to healthy foods which are available and affordable, seeds distribution for food gardens need to be accompanied with a training manual in vernacular languages on how to plant and germinate their own seeds. Organic farming should be promoted by the government and linked to community engagement ensuring that they meet the Pacific Organic Standards (IFAD). Value addition and compositing would reduce food wastage. Read less

Strand 1 – Non-Communicable Diseases (NCDs), Ministry of Health and Medical Services The money from taxation of unhealthy foods could be redirected to Food and Nutrition Security initiatives. Legislations to be applied to unhealthy foods should be mandatory as for the tobacco act. Messages from government, private sector etc. to the public can be conflicting creating confusion for consumers. Need to look through the lens of the local community in terms of consumption of high value foods versus lower nutrients at a cheaper cost. Some participants thought that COVID-19 has attracted too much a... Read morettention/resources but looking at NCD deaths versus COVID-19 deaths in Fiji, there should be a better balance. Strand 2 – Blue Food, Ministry of Fisheries Regarding marketing practices, some tensions were highlighted between restrictions versus trade and producers versus middlemen (where producers are benefiting less in terms of cost). Another area of divergence relates to the need to be aware of mercury contamination in fish that could also have health implications. A gazette collaboration work between MOF and MOA enforcing the Ridge to reef to help lessening the damaging from feeding ground for fish through deforestation and over use of chemicals. People are too busy at work and cleaning fish is time consuming whereas tinned fish or other processed meat product is more convenient. Strand 3 – Green Food, Ministry of Agriculture There seems to be some divergence between prioritising commercial commodities and food crops. Some participants asked if Fiji has enough food for all, while others though that food exports should be encouraged (as for example root crops). The seeds distribution programme were very successful providing healthy food to many families, however some vegetables flooded at certain points in time and this resulted in waste produce. Some participants thought that pest and diseases should be addressed as this problem could affect export pathways later on and that collaboration with the Biosecurity Authority in regards to clean seeds should be increased. Read less

The Dialogue focused on a comprehensive exploration of Fiji’s food systems as follows: 1. Strand 1 - Non-Communicable Diseases (NCDs), Ministry of Health and Medical Services The 2011 WHO STEPwise Approach to NCD Risk Factor Surveillance (STEPS) survey found 0.6% increase in those smoking cigarettes (20.7% in total), 9% increase in alcohol consumption (30.6% in total), 8.5% increase in obesity (32.1% in total) and 0.8mmol/L increase in mean fasting blood glucose compared to the previous survey in 2002. This survey also reported that 85% of participants did not consume five serves of vegetabl... Read morees and fruits per day, as it is recommended. Overall, NCDs are estimated to cause 84% of all deaths in Fiji. According to the Economic Burden Report Fiji, 2018, the country loses FJD 406 million (almost 200 million USD) per year due to this problem. Fiji is changing its dietary pattern over the years, as dietary intake studies showed that more people are shifting away from the traditional root crops to a more cereal-based diet with high dependence on food imports. Fiji has joined 22 other Pacific Island countries and territories in the Pacific Monitoring Alliance for NCD Action (MANA) to work on a prioritized list of actions such as reduced salt consumption, trans-fat, unhealthy food marketing to children, food fiscal policies, healthy food policies in schools and food-based dietary guidelines. Major gaps identified from the MANA dashboard include the need for a National Taskforce to have controls on tobacco industry interference, trans-fat, food marketing to children and alcohol advertising. Other areas for action include taxation-based approaches, enforcement, strengthening legislation and availability smoking cessation support. Complementary actions will need more awareness raising and settings-based approach. 2. Strand 2 - Blue Food, Ministry of Fisheries The main focus of the presentation was on Aquaculture Projects, with huge potential in terms of Blue Food and currently spread out in the four divisions in Fiji, involving 470 farmers and 815 ponds. The different initiatives aiming to increase food security, improve the livelihoods of rural people and generate income and employment. The main initiatives include the Aquaculture Project (tilapia farming and freshwater prawn farming), the Freshwater Aquaculture Development Programme (tilapia farming and freshwater prawn farming), the Brackish Water Development Programme (shrimp farming and sandfish farming), and the Mariculture Development Programme (giant clam farming, seaweed farming and edible oyster farming). Limitations identified for this work include the delay in the endorsement of the National Fisheries Policy and Fiji Policy on Food and Nutrition Security. Ministry of Fisheries coastal development programme focused on sustainable development and management, lack of capacities within officers due to high staff turnover and budget shortages to conduct development and awareness programs. As a way forward, the Ministry of Fisheries would like to see the endorsement of policies and bills, robust awareness on the importance of healthy seafood handling, processing and consumption at all levels, enabling platforms for more open communications, data collections and sharing among cross-cutting agencies, focused research on local commodities for sustainable development, targeted fisheries development projects to include healthy diets benefits, seafood post processing and handling and capacity building of officers and communities on the importance of seafood production chain and the importance of healthy diets. 3. Strand 3 - Green Food, Ministry of Agriculture The situation analysis revealed that dietary patterns have changed and moved away from traditional root crops to a more cereal-based diet (imported foods), less consumption of vegetables and fruits. A recent study found that most food outlets within school environment selling sugar sweetened beverages and high availability of sweet and salty snacks in school canteens. Different studies show most farmers in Fiji indicated that COVID-19 restrictions adversely impacted their capacity to produce and sell crops while market vendors repo Read less

Divergence In the last turn of group discussion we asked participants the following question: “Which are the two most important tasks in the short term and which is the one in the long term that should be solved in terms of making food systems sustainable?” Stakeholders from different sectors had different views about this question, everybody specified the steps to do in the sector where he/she worked. This was not surprising, but the task of the Facilitators was to help participants to come to an intersectoral consensus. Finally we achieved a common view and the „Main Findings” of the... Read more Dialogue reflects these achievements. Read less

The title of the national dialogue was “Dialogue on achieving sustainability in food production and food consumption (economic, environmental, social impacts)”. Our aims with the dialogue were: - to have an overview of the current status and a comprehensive overview of our food systems from the perspective of the healthy and sustainable production and consumption, mainly Action Track 2 and 3.; - to straighten and to create contacts between different stakeholders; - to identify the two-three main steps to do in short and in long terms in order to develop sustainability of our food systems.

In general participants agreed on the next steps to do on short and long term for achieving more sustainable food systems as follows: 1. Encourage education about healthy diet, environmental education programmes. 2. Proper data collection and agreeing on right indicators, 3. More investment in information technology (apps) and in awareness-raising programmes for consumers. Certified marks and labels for raising the awareness of the public on environmental/ sustainability issues. 4. Preparation of complex, inter-sectoral nutrition strategy and introduction of precision nutrition are desirable. ... Read more5. Strengthening of cooperation and coordination between sectors, establishment of a more horizontal approach. Enhance common governmental communication on sustainability. 6. Promotion of organic landscape management and supporting local production, 7. Policy incentives to support more sustainable production techniques. Participants agreed that further dialogues are desired for exploring specific aspects of food systems in greater depth with the involvement of more other stakeholders. Read less

1. Already achieved results: Progress in diminishing food waste, establishment of a new waste management system toward sustainability and to achieve circular economy, active research activities on the topic of sustainability, progress in catering sector to promote local products, many activities in education and in attitude formation. Pilot programme to promote healthy nutrition in schools. Booklet on circular economy to SMEs “Hozd magad körforgásba” http://www.hermanottointezet.hu/hozd-magad-korforgasba-utmutato-kkv-k-reszere-korforgasos-gazdasagrol Hungarian version of FAO Booklet „L... Read moreegyél te is Ételmentő!” http://www.ajbh.hu/documents/10180/2917711/legyel_te_is_etelmento.pdf/df5dbe57-61b2-22c1-df6b-18a0efe100c1 Resolution of the Office of the Commissioner for Fundamental Rights on soil protection http://www.ajbh.hu/documents/10180/2762244/talaj_allasfoglalas_vegleges_melleklettel.pdf/7dcaccce-9932-76de-5ce9-f33ffc3fa93d Resolution of the Office of the Commissioner for Fundamental Rights on implementation of SDGs in Hungary http://www.ajbh.hu/documents/10180/2791084/SDG_elvi+llsfoglals_2017_12_19_kiadott.pdf/33b3f4e6-ae40-e743-8d32-2c98b8baea4c Magyar Élelmiszerkönyv - Codex Alimentarius Hungaricus https://elelmiszerlanc.kormany.hu/download/d/64/b1000/2-109_2016-12-21.pdf Educational programmes: Educational programme and documents of the NÉBIH „Wasteless” Oktatási segédanyagok also available in English for special request. Green Kindergarden programme - https://zoldovoda.hu/ Environmental eductaional programme - https://bisel.hu/ « Save a garden programme » - „Ments meg egy kertet!” National School Garden Development Programme - Országos Iskolakert-fejlesztési Program https://www.iskolakertekert.hu/index.php/hu/ Read less

2. Which are the main areas that need to be developed? - level of organic farming, - harmonized governmental communication strategy on sustainability with the participation of all involved sectors, - agro-technological development, - research activities, - credible data collection and indicators

The Dialogue focused on a comprehensive exploration of Fiji’s food systems as follows: 1. Access to Nutritious Food, Ministry of Health & Medical Services The nutritional situation of Fiji’s population is determined by data collected from the decennial National Nutrition Survey (latest 2015) and the food availability information from the Food Balance Sheet. Dietary pattern is shifting away from the traditional diet of root crops to more of a cereal-based diet. Starchy staples of root crops provided 22% of total energy in the diet while cereal-based foods contributed 38% to the total di... Read moreetary energy per day. Fiji has high dependency on food imports where 69% of calories were imported while only 31% was sourced locally in 2010. Fiji is burdened with Non-Communicable Diseases, Communicable Diseases and Micronutrient deficiencies such as anaemia. In the last 10 years, anaemia is still a problem in all age groups from children under 5 years (63%), 5-14 years (45%), 15-17years (43.5%), adult 18 years and above male (32.4%) and female (48.2%) and pregnant women (40%). 2. Poverty and Inequality, Ministry of Agriculture The poverty result of the 2019-20 Household Income and Expenditure Survey was addressed. At national level, the proportion of people living below the poverty line was 29.9%. More people in the rural areas (41.5%) compared to urban areas (20.4%) are living below the poverty line Household heads who have more members in the household are found to be poor. The average household size for poor households is 5.6 while non-poor households is 3.9. The same trend is also observed between poor and non-poor households in urban and rural areas. Poverty rates were also high with household heads that did not complete at least primary education. By employment sector, more poor households are employed with non-subsistence agriculture sector (44%) in comparison to agriculture subsistence sector (41%). People who live with a household head that is employed in the private sector have higher poverty rates than those in public sector. In observing the relationship between agriculture and poverty in Fiji, it was found that 41.4% of the rural population live below the poverty line, whereas 73.4% of the rural population lives in agricultural households. In terms of rural households, 45.5% of rural households live below the poverty line, while 86.6% of these rural households are agricultural households. This reiterates the need to develop the agricultural sector to alleviate poverty in Fiji. 3. Safe Food, Ministry of Health & Medical Services The burden of food borne diseases in the Pacific showed that unsafe food has caused many acute and chronic diseases, with more than 200 diseases spread through food. In Fiji 14 cases and 2 hospital admissions of food borne diseases were reported in 2018. Some key aspects proposed for the discussion include enabling policy and regulatory standards to protect consumers, upgrading and accreditation of current laboratories for testing foods for monitoring and compliance purposes, creating more awareness and collaboration on enforcement to relevant stakeholders, multi-sector collaboration to enable more participation for wet markets to farmers markets, more awareness and understanding of evidence-based approach for food safety, empower consumer voices and innovations in the food safety system. Food safety challenges include limited resources, limited knowledge and understanding with decision and policy makers on Food Safety, multi-sectoral strategy on ensuring food safety. Read less