Explore Official Dialogue Feedback

La opinión de los académicos, animo la participación y reflexión colectiva. No hubo participación del estado, las opiniones descritas son parte del clamor de los pueblos indígenas; a las que el estado debe tomar en cuenta en la planificación y diseño de políticas alimentarias.

Las conclusiones estarán relacionadas a dos grandes temas: prioridades de las mujeres indígenas, conocimientos que pueden aportar a los sistemas alimentarios. Las mujeres indígenas presentes en los Diálogos estiman que el rol que ellas desempeñan en sus comunidades de transmitir los conocimientos deben ser fortalecidos ante los embates de la pandemia y la situación política y económica que vive Venezuela. Las mujeres se consideran y se autodenominan guardianas y garantes de los conocimientos sobre la conservación de semillas nativas y están consciente que el uso de estas semillas gar... Read moreantiza la vida y los sistemas alimentarios propios. Asimismo, nosotras las mujeres hemos insistido en que se fortalezca nuestros sistema económicos propios y estos están firmemente ligados al territorio y a la tierra. Los entes internacionales y nacionales deben adaptar sus asistencias técnicas dentro de las expectativas y necesidades de las mujeres en cada uno de los territorios, escuchando sus experiencias y haciendo posible un trabajo de participación inclusiva de la mujer en todas y cada una de sus fases. Se observó una preocupación colectiva sobre las limitaciones al acceso al agua para mantener los cultivos. El acceso al agua es una garantía constitucional como derecho humano, por lo que las lideresas participantes solicitan al estado y órganos competentes la garantía del derecho de acceso al agua, para sostener los sistemas alimentarios propios. Las mujeres indican que es necesario tomar medidas urgentes ante la actual situación de limitación al acceso a los alimentos por razones económicas o por falta de oferta de los mismos en los mercados locales. Estos problemas han sido producto de un proceso de neo colonización en la cual las mujeres fueron dejando sus laborares para pasar a otros modos de producción por parecer innovadores. En este sentido, las mujeres expresan que se debe mantener el equilibrio con la naturaleza tomando en cuenta la convivencia entre la mujer y la familia, revitalizando la educación propia colectiva. Las mujeres ven con preocupación que los modos de preparación de los alimentos sanos y nutritivos de sus ancestros ya no se preparan en la actualidad y muy pocas mujeres conocen estas técnicas de preparación de los pescados, carnes y vegetales. Se aboga por la recuperación de producción y conservación de alimentos dentro de los usos y costumbres de los pueblos. Las mujeres indígenas piden cuidar los sistemas alimentarios ancestrales, cuidar la tierra y no abandonarla. La tierra es un elemento de sustento de la vida, agua, luz, aire, energía. Por último, las mujeres indígenas expresan que se debe informar a las mujeres y hombres en cuanto a la importancia de consumir alimentos sanos y nutritivos antes de realizar el trabajo agrícola. Read less

Las mujeres indígenas identifican como principal obstáculo no contar con garantía territorial, aunque existe una Ley sobre demarcación de tierras y hábitat (2001), sus comunidades se encuentran cercadas por los terratenientes, muchas comunidades han sido desalojadas de sus tierras ancestrales, y la expansión de las actividades minera, forestal, latifundio, guerrilla, paramilitarismo, narcotráfico, delincuencia organizada está acabando con sus recursos naturales. Las mujeres reconocen que sin tierra no hay vida, futuro, ni alimentación. Solicitan garantías territoriales a través de l... Read morea política de demarcación y autodemarcación por los pueblos y comunidades indígenas, como estrategia de existencia y continuidad cultural, respeto de sus formas de vida como guardianes de la tierra, ambiente ecológicamente equilibrado y sistemas alimentarios sostenibles. Demandan la sanación de la Madre Tierra y de las cuencas hidrográficas que garantizan el acceso al agua y la sostenibilidad de los sistemas alimentarios, frenar el desequilibrio generado por la actividad minera a gran escala. Para las mujeres, los cultivos producidos en menor extensión de terreno son más resilientes que aquellos producidos a gran escala. Se insiste en la variedad de cultivos, ya que asegura que el fracaso de un rubro tenga un impacto reducido en la seguridad alimentaria de las comunidades. Se aboga por el reconocimiento de los saberes ancestrales para asegurar la incorporación de conocimientos que a través del tiempo han sido exitosos en la producción de alimentos. Inclusive, las mujeres plantean que debe existir una reducción de los desechos y uso de químicos. Se recomienda la diseminación de los cultivos familiares (Conucos) por su eficiencia en la seguridad alimentaria. Solicitan al estado venezolano, transformar las políticas alimentarias asistencialistas, incorporando los modos de producción, distribución y consumo propio de los pueblos indígenas como política pública intercultural, e incorporar los rubros tradicionales en los Programas de Alimentación Escolar, Casas Alimentarias, y los Comités Locales de Abastecimiento y Producción (CLAP). Exigen acompañamiento técnico y financiero a las iniciativas de producción, distribución y comercialización de los rubros alimentarios propios. Las redes de mujeres indígenas proponen crear espacios de dialogo intergeneracional con jóvenes, niñas y niños, para la transmisión de conocimientos, técnicas y prácticas ancestrales relativos a los sistemas alimentarios propios, como estrategia de existencia y continuidad cultural. Diseminar los beneficios de los alimentos tradicionales sanos y nutritivos, sin ningún componente químico a través de campañas de sensibilización a las generaciones actuales. La migración a zonas urbanas ha impactado de forma negativa sobre la importancia de mantener una alimentación sana y nutritiva, la desinformación y/o transculturación de los jóvenes incide en la preferencia de los alimentos procesados y no nutritivo. La imposición de programas de alimentación foránea ha fomentado la sustitución de las prácticas de agricultura comunitaria propias. Para contrarrestar su efecto, proponen la elaboración de recetarios de platos tradicionales para la recuperación de técnicas de conservación de semillas autóctonas como el chigo, el kupe, el guapo, alimentos sanos y gastronomía tradicional, aprovechando la memoria colectiva existente en las comunidades. Aplicar los conocimientos ancestrales y la tecnología propia para generar mayor producción y beneficio de alimentos. Las mujeres abogan por la creación de políticas que respete la autonomía alimentaria de los pueblos indígenas, basada en la producción, consumo, distribución y trueque de los rubros que producen las comunidades indígenas, como estrategia de sostenibilidad alimentaria ante situaciones de emergencia, innovando el intercambio y comercialización. Se identifico como prioridad para la acción construir un proyecto nacional “Sistemas Alimentarios de los pueblos indígenas de Venezuela”, para mitigar el efecto de la disrupción global causada por la pandemia Covid, erradicar la desigualdad estructural causada por las políticas alimentarias asistencialistas, construir políticas alimentarias interculturales y sostenibles. Read less

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

-

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.

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.

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

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.

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.

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.

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 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

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

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 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

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

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

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