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The focus of this dialogue was an exploration of Action Track 1, Ensure access to safe and nutritious food for all, building on the religious and moral values of faith traditions. Through the theme “Food Security, Access and Justice,” the dialogue explored the barriers faced by Black, Indigenous and People of Color (BIPOC) farmers in different parts of the world (with speakers from the United States, Kenya, South Africa, and India). Due to historical class disparities and colonization, the food industry and government have allowed unhealthy, ultra-processed foods to become ubiquitously ava... Read moreilable at the expense of traditional and indigenous foods that have been staples for hundreds and thousands of years. This has contributed to a global health crisis wherein food producers primarily struggle with having enough food to eat, while the principal consumers of that food struggle with overnutrition. The ultra-processed foods have contributed to “nutritional trauma” as the spiritual values underlying indigenous and faith communities, of the holiness of food and the bodies of human beings, are disregarded. Policy, governance, education, and finance systems need to shift so BIPOC and farmers from the Global South can innovate and create business models for themselves. BIPOC and traditional agriculture need to be uplifted through research and academia which influences policy. Models should also shift to empower women and girls. Read less

There is a need for those with power to support expansion of efforts that are intergenerational and build a connection between past, present and future, in order to restore a food system that honors ancestral wisdom and knowledge. Participants acknowledged that all faith traditions of goodwill can contribute to a more equitable and sustainable food system, and that people practicing these faith traditions should consider how these values are reflected in the food system. People of faith should do more than just pray that wars over food will end, but put faith into practice through action and b... Read moreelieve that activism will improve government accountability to creating equitable food systems. Institutionalized religions such as the Catholic Church should have more collaboration with the UN Food and Agriculture Organization, which both have their offices within Rome, in order to create more sustainable, healthy and equitable food systems. Religious institutions which own real estate can also grow food on land, and more houses of worship can have culinary ministries. There was acknowledgement that change starts from within and we need values-based leadership, and that ministry work should align faith where the fork is. One participant quoted Rabbi Joshua Abraham Heschel: “Very few are guilty, but all are responsible.” There was also an acknowledgement that in a patriarchal society, in a world where women and girls are primarily the people growing and harvesting the food eaten by the majority of the world’s population, as well as the people who are hungry, stakeholders should embrace the divine feminine, providing more opportunities to women and girls as well as indigenous cultures. The faith community recognizes that truth must lie in the communities who are the most oppressed in order for powers and principalities to oppress them. Hunger and diet-related disease are almost always due to economic inequality, those in power need to be re-humanized and see all lives as valuable and that food is a human right. All human beings are holy, and food is holy. All people should have the right to safe, healthy and culturally appropriate food. Indigenous peoples are leading the way in food policy yet do not feel they have a seat at most decision making tables regarding food systems. The indigenous in North America previously had no term for unhealthy food; they had to coin a term which means “beyond food” to describe highly processed foods. They also use the acronym “CRAP” to describe “Carbonated, refined, artificial, reprocessed foods.” Community, faith and religious leaders should use the message of One Health to communicate that the health of the environment and the health of humanity are tied together. There is a need to acknowledge the historical connection between hierarchy and diet-related diseases. Diseases, once common only among the rich who had their servants prepare extravagant food for them, became common among the lower classes when foods high in sugar, salt and fat became more accessible for them. Decolonizing the food system to shift supply and demand towards traditional, nutritious foods would allow for BIPOC (and all) people to consume healthier diets. In order to do this, those with power and financial capital should invest in farmers and educational curricula should be decolonized. In addition, there should be improved access to nutritious foods (of local varieties) in communities that continue to experience the disparities caused by colonization and apartheid. There is a need to support more BIPOC and people from the Global South in research and academia, to contribute to the papers that make their way into policy proposals. Too many governments favor corporations, and there is too much reliance on pesticides and antibiotics in the food supply, while not enough traditional practices are supported. In particular there should be more agricultural research on traditional varieties. Innovations should emphasize ways of maintaining healthy traditional diets (vs highly processed versions of various traditional foods) and reducing the cooking footprint while relieving the burden on low-income communities. The longer the list of ingredients, the less that consumers know what’s in it. Consumers send market signals by what we purchase. There is a need for more consumer literacy and following guidance of the World Health Organization such as on salt content. There is a need to invest in low-cost solutions such as kitchen gardens and backyard gardens, as home gardens can supply non-staple foods. There is a need to produce food that supports regenerative growth and holistic biodiversity support. Equitable food production includes equity for plant and animal kingdoms Read less

The focus of this dialogue was an exploration of Action Track 1, Ensure access to safe and nutritious food for all, building on the religious and moral values of faith traditions. Through the theme “Food Security, Access and Justice,” the dialogue explored the barriers faced by Black, Indigenous and People of Color (BIPOC) farmers in different parts of the world (with speakers from the United States, Kenya, South Africa, and India). Due to historical class disparities and colonization, the food industry and government have allowed unhealthy, ultra-processed foods to become ubiquitously ava... Read moreilable at the expense of traditional and indigenous foods that have been staples for hundreds and thousands of years. This has contributed to a global health crisis wherein food producers primarily struggle with having enough food to eat, while the principal consumers of that food struggle with overnutrition, NDCs, and other diet related health conditions not present until the introduction of processed foods. The ultra-processed foods have contributed to “nutritional trauma” as the spiritual values underlying indigenous and faith communities, of the holiness of food and the bodies of human beings, are disregarded. The commodification and corporatization of food and food systems has slowly winnowed down the diversity of foods that are eaten globally. Streamlined food and food systems are a burden to growing lands and have deleterious impacts on health overall Policy, governance, education, and finance systems need to shift so BIPOC and farmers from the Global South can innovate and create business models for themselves. BIPOC and traditional agriculture need to be uplifted through research and academia which influences policy. Models should also shift to empower women and girls. Development entities need to focus on supporting bioregionally specific foods and local farmers to produce robust, diverse, and healthy diet that are culturally appropriate. Read less

The main divergence was in relation to one topic: Indigenous Peoples food systems cannot be treated or understood as traditional food systems because Indigenous Peoples have a holistic and unique relationship with different elements of nature and food systems that are not present in the same way with traditional food systems. Moreover, in indigenous food systems, food is not a commodity and it can be either cultivated or gathered. Indigenous Peoples have learned to relate to their environments in such a complex way that food cannot be separated from of their livelihoods.

Recommendations from Indigenous Peoples and the White Paper related to Action Track 2. a. Education. There is evidence that school feeding programs change tastes of indigenous youth away from Indigenous Peoples’ gastronomy, thus shrinking their food base. Many indigenous youth also have to leave their communities, thus eroding their cultures. We must ensure intercultural education methods and programs in indigenous languages, also within their territories. Government policies are needed to raise awareness on the importance of Indigenous Peoples’ food systems, the health benefits of Indigen... Read moreous Peoples’ traditional diets and the need to limit consumption of ultra-processed foods. Food Systems Framework: This framework should be connected to the proposed national hubs, where Indigenous Peoples need to be present, also to ensure enhanced understanding of diversity of contexts. Such frameworks can be important tools to map the importance of Indigenous Peoples’ food systems in a country and create more evidence for Indigenous Peoples’ food systems. It is important to recognise Indigenous Peoples’ knowledge and worldviews in the development of these frameworks. b. Food policies must be intercultural. One good example is Canada, where the new food policy includes a stipulation that Indigenous Peoples’ views must be considered, and that all decisions regarding Indigenous Peoples must include them in the process. Interculturality must further be thought to policy makers and health professional working with food. Further, Canadian food based dietary guidelines have a section where Indigenous Peoples are encouraged to use their own food systems to meet the dietary guidelines. c. Labelling mechanisms should reflect the difference between food generation and food production, to reflect Indigenous Peoples’ lessons of sustainability, health, and resilience. Highlights from the discussion: a.Vulnerability. We must ensure that the discourse around vulnerability is changed. Indigenous Peoples are not vulnerable per se, they are placed in situations of vulnerability when their rights are not respected. b. Indigenous women hold key roles in Indigenous Peoples’ food systems, and are more often than men affected by unsustainable and unhealthy diets. Indigenous women and indigenous youth are key agents for food systems transformation, something which underscores the need to have an intersectional and intergenerational lens when addressing Indigenous Peoples’ issues. c. Rights-based approaches are crucial for the continuation of Indigenous Peoples’ food systems, as food depends on land. Indigenous Peoples are increasingly affected by cases of biopiracy, land grabbing and further interference with their territories. For Indigenous Peoples to contribute to the pathway towards more sustainable food systems, we must create safeguards and protection mechanisms for Indigenous Peoples’ rights. d. Key contributions from Indigenous Peoples’ food systems are among others the principles of seasonality, circularity, the close relationship and respect to nature, a broad food base, and healthy ecosystems for healthy food. e. Political participation. Indigenous Peoples must not only be invited to give ceremonial contributions, they must be given space at the decision-making table, and their perspectives must be reflected in the game changing solutions of the UN Food Systems Summit. The principle of Indigenous Peoples’ self-determination must be respected, meaning to include them in all policy discussions that affect their food systems either in positive or negative ways. Read less

- Indigenous Peoples hold invaluable knowledge and practices of sustainable and healthy food systems. We must together look at solutions for how AT2 and the FSS can draw on Indigenous Peoples’ unique expertise, and how they can guide food systems transformation. - To ensure Indigenous Peoples’ contributions, we must first ensure a series of pre-conditions and a rights-based approach, with regards to: 1) protection of knowledge and languages 2) security and territorial rights. 3) interculturality in Indigenous Peoples’ education. - UNFSS must recognise the importance of indigenous languag... Read morees for biodiversity preservation and continuation of Indigenous Peoples’ food systems, yet also political inclusiveness through producing information also in indigenous languages. - We must recognise the extra burden of climate change and COVID-19 on Indigenous Peoples placing them in increasingly vulnerable situations, yet avoid speaking of Indigenous Peoples as vulnerable per se. - While working to stop production chains which are harmful for the environment and global health, such as large-scale meat production, we must distinguish between actors responsible for the problem and Indigenous Peoples who are not part of the problem, rather the opposite. - We must continue the discussion on the main difference between food generation and food production to enhance our understanding of the replenishment of natural cycles, engender a paradigm shift, and include this in the labelling. - Indigenous Peoples’ political participation in the UNFSS cannot be limited to spiritual ceremonies, they must be given policy space and be reflected in the game changing solutions. Funding consultations for Indigenous Youth and Indigenous Women are also key steps on the way towards an inclusive Summit. - AT2 will look to host a follow up consultation with the Global Hub. There were proposals to consider Indigenous Peoples’ food systems as self-standing game changer. Read less

The major focus was on the potential contribution of Indigenous Peoples' food systems to the AT2 and the game changing solutions that Indigenous Peoples can provide to achieve the objectives of the UNFSS while also contributing to SDGs such as not leaving anyone behind. The specific objectives of the technical discussion were to: 1. Share main findings from AT2 about shifting to healthy and sustainable consumption patterns. 2. Share the main findings from ongoing research on Indigenous Peoples’ food systems pertaining to the AT2 area of work. 3. Extract key recommendations from the White or ... Read moreWhipala paper that could become what AT2 calls game changing solutions to be included in the 2021 UNFSS submission/discussion. 4. Identify key areas of collaboration and policy convergence at global and regional levels between the AT2 goal areas of work and ongoing work under the Global-Hub institutions as well as other relevant stakeholders. 5 . “Leaving no one behind” and building more inclusive food systems using a human right based approach that effectively includes the voices of Indigenous Peoples, including different social groups such as women and youth. Read less

Very few areas of divergence appeared within the groups, but a number of issues were mentioned that occur regularly. It was noted that there is a difference in opinion and experience about the suitability of much of the country for different agricultural systems, specifically whether horticulture and cereal growing are viable activities for most of Wales, or whether livestock is really the only option. Despite strong support for local food supply systems, it was acknowledged that this may not always be the best alternative, either environmentally or for health. There are also examples of proce... Read moressed products associated with a locality or even the country, which are not necessarily made with local ingredients, but where the recipe itself has the association. Similarly, a company may be deemed to be “local” – employing local workers and participating in the community – but not contribute to the local food supply chain. There are also many misconceptions and flawed perceptions affecting many of the stakeholder institutions and groups, which can lead to problems with trust between elements of the food system and wider society. These include the perceived ability and willingness of some institutions, particularly local and national governments, to change policy and practice, sometimes leading to suspicions of “greenwash” and insincerity in their desire to change. Similarly, many farmers feel unfairly attacked or blamed for causing environmental and health problems. The need for a discussion about sustainable livestock farming is recognized, but sensitivity is urged. Also at a societal level, there is an issue about allowing new entrants access to land, while maintaining existing family farms. Relatedly, it is difficult to decide on the best way to support local communities, in terms of livelihoods, community spirit, culture, environment and health. This illustrates the final issue of balancing multiple considerations when making decisions. For example, farming is still seen as having to compromise for environment protection, while making the price of food reflect its true cost must be balanced with a lack of access to quality, nutritious food for many people. In addressing these, sensitivity to national context is important. Food poverty – or insecurity – should not excuse poor nutritional and agricultural standards. Read less

Thinking and working together All the groups had ideas that require the co-operation of various elements of the food and farming systems. Perhaps the call for a National Food Strategy sums this up best. Within the agri-food system, it is felt that agricultural policy stops at the farm gate and farmers are not encouraged to think beyond it: a greater level of co-operation is needed to address pollution and soil protection issues, among others. Similarly, regenerative agricultural initiatives should also include consideration of local communities. Public procurement policies could be linked to a... Read moregricultural support schemes in order to get local, healthy, nutritious food into schools and hospitals, while producers should work together more to fulfil larger contracts. Some progress is being made on “circular economy” thinking and practice, but the system as a whole has not kept up with people’s ideas and plans. Linking food, agriculture and health policies was particularly discussed. One example is to set a new standard for food’s nutritional quality while building and communicating the evidence base for nutrition-supportive agricultural practices. At the same time, ‘food as medicine’ should be embedded within national public policy on health promotion. This involves formalising links between the food system and the health system to reduce highly prevalent non-communicable diet-related diseases and build consumer demand for high-quality, affordable food. Increased support for green prescribing is also called for, including in the management of certain chronic diseases. Who? It is recognized that all sectors and stakeholders have a role here. Farmers and growers must work together, both with similar producers and across sectors, while the wide variety of organizations and advisers from the farm, food and business sectors must also work to join these functions up. Of course, government and policymakers were seen as key enablers in linking these elements together, for example by using food policy as a way of addressing sustainability and health issues in Wales. The media has a role in telling the truth about food, its sources and benefits, particularly in ways that are relevant to Wales and Welsh consumers, although it was also recognized that everyone can contribute to public awareness and the national debate. The difficulties of cross-sectoral working are not underestimated, and it is suggested that Holistic Goal Setting is a useful tool to ensure that everyone is on board and has the same understanding; it is important to establish this first before moving to actions or projects. Success: We will have a healthier population, including better dental health, with fewer dietary related illnesses. Ideally raw food will be free in 2030, the farming of such food products being fully subsidised. Being charged for processed food only will also strongly contribute to a healthier diet. The First Minister will have set out a Welsh food system that relates to Wales’ unique legislation, while the farming support system will motivate and encourage farmers, who are able to adapt quickly and positively. Successful collaborations will proliferate. Streamlined objectives within policymaking and support for the food system will make it easier for collaborators to gain funding and enhance their ability to successfully work together. Read less

Valuing the food system and its workers It was widely felt that food, its cost of production and those that produce it are unvalued, particularly when wider costs such as the effects of a poor diet on health or pollution caused by intensive agriculture are included. With respect to the food system, the extent of food poverty was recognized, but somehow food prices need to better reflect the true costs of healthy and sustainably produced food. Over time, agroecological practices will reduce input costs and the resulting improved nutrition will reduce health care costs, but there will be a trans... Read moreitional period. It is also important to mitigate the power of supermarkets in directing what is grown - and how - and pricing. Ways of valuing the agricultural, horticultural and food industries and their workers were more widely discussed. The lack of new entrants into agriculture was noted and this is partly because they are widely seen as unattractive careers. For children, it was suggested that home economics in school is key because of negative perceptions of the food industry. They need to understand food and be shown that aspiring to become a farmer is possible. Similarly, it was noted that a former scheme to promote careers in the wider food industry had now ceased. One innovative suggestion was to allocate a certain amount of land per child or school. For those who do enter training schemes, there was concern about a lack of support when they leave. Efforts should be made to build the capacity and value of the agricultural workforce as a whole to attract talent and help the country through the proposed agroecological transition. As part of this, funding for appropriate food research should be available, and access to research results should be improved, especially research linking food consumption and production to health outcomes. Who? The re-framing of “food poverty” as “food and nutrition security” at all levels from individual to national by policymakers, thinkers and the media may help to allow a reconsideration of this challenging subject. Farming unions, landowners and schools need to work together to improve access to land for children and encourage them to consider agriculture or horticulture as a career. Schools and agricultural colleges, along with other further education colleges, also need to ensure that their students understand food, including how to cook: a sustainable food production education programme was suggested. Advisory organisations should support current and future farmers to develop the appropriate skillsets and mindsets to enable them to innovate and thrive. Success: The public will value and benefit from high-quality nutritious food and, importantly, increase its intake of nutrient dense fruit and vegetables, while farmers receive a fair price for their products. Lots of young people want to get into farming, having benefited from excellent educational and training opportunities, and feeling that they and other new entrants have a sustainable and strong future. Farmers feel empowered, are organized and collectively sell their products. A skilled and ecologically aware farming workforce will grow in recognition, increase in size and economic sustainability, and improve its capacity to lead the way in agroecology. Having built on work and volunteering opportunities, what had been seen initially as activism is now a genuine transformation of the community, and people want to be involved. Read less

Encouraging local food systems: It was felt that the Covid pandemic had helped many people to appreciate local and sustainable food, and that there is now an opportunity to invest in developing and strengthening local food systems. There were several calls for actions to increase the development of local and short food supply chains. These included addressing training, access to land, encouraging enterprise among farmers and growers, support for producers to sell directly to the market, and those farmers receiving a fair price for producing quality goods for their local communities. The emphas... Read moreis should be on encouraging the consumption of less processed food in order to protect human health, but where added value processes are wanted, they should take place closer to the market. Education and engagement with people were seen to be important, including information about the importance of local and seasonal food for human health, the environment, local economies and communities. Who? There are obvious roles for all along the food chain in the development of local systems, including the necessity for producers and sellers to produce and market good quality local goods. However, public procurement received the most attention. This is a large potential market, and one that has a huge effect on public health as it often directly affects the most vulnerable in society who are in schools, hospitals and care homes. Thus, while there were many calls for local public procurement to be policy, and for it to be included in all public sector organizations, one group commented that supply companies also have an important role in encouraging the public sector and other private companies to use local produce. Success: Everybody in Wales will habitually consume local seasonal products, including as many as possible that have been processed and packaged locally, as these have the best nutritional value. This will contribute to vibrant local communities where the emphasis on local systems engenders respect for each other and efforts to promote fairness and equality. More towns will have local food shops, but where supermarkets are the main food retailers, they will stock local food and healthier food choices. All food shops will stock healthier and local choices as standard - even garages. The market itself looks different, with plenty of new entrants, and movement away from supermarkets and imports. The measurement of local food in chains could be undertaken; for example, wholesalers should be able to provide data on the number of companies supplying them. Read less

Food production systems for the future: Conversations are needed about how land is used. Specifically, farmers have been incentivized to move into beef and sheep, but most groups saw the value and, indeed, a need to move back into mixed farming and horticulture. Turning a small percentage of Wales’ land area over to horticulture could allow the country to become self-sufficient and even export fruit and vegetables. Historic farm documents and local older farmers could be consulted about what crops and practices formerly work on the land. These show what may be possible in practical terms, ev... Read moreen down to field level. Most groups called for greater support for and much wider adoption of agroecology – even for it to become the ‘norm’ in agriculture. Even where the term agroecology was not used, there was a wish that policies be developed that encourage sustainable primary production. Who? Farmers and landowners have a vital role here, especially those already following these practices. Large landowners can encourage their tenants to implement certain practices such as carbon sequestration and carbon neutral / positive actions. Those already involved should act as exemplars for other farmers and landowners, demonstrating what is possible in food production through new effective, economically viable, ecological and enjoyable farming models. Farmers are also encouraged to participate in the ongoing debate over what works and what needs to change. Younger farmers are urged to talk to other young people and children about where food comes from and support teachers with the provision of appropriate resources / information. Agricultural colleges should make conservation and agroecology compulsory elements in all their agricultural courses. All participants are encouraged to keep speaking with government on behalf of farmers and farming, and also engage with research and evidence-gathering processes. All sectors involved with agriculture should come together to explore and test new farming models for access to land, increasing farmer engagement with sustainable methods of production and exploring incentives for these practices, such as “payment for results”. In addition, there was also a call for policy that directly and comprehensively incentivizes organic, regenerative and agroecological farming along the land sharing model (making the whole area of the farm good for biodiversity, not just the margins). There was an appeal for the polluter pays principle to be adhered to so that agricultural chemicals become much more expensive, and farmers are encouraged into less intensive methods while also making the cost of currently cheap imported feed much more expensive. This would then remove much agricultural pollution. Success: The landscape will look very different, with more agroforestry and green strips for biodiversity. There will be a lot more agroecological farming: it will be standard practice. Soil health will improve to support a greater diversity of crops and biodiversity, alongside other environmental benefits such as flood reduction and drought resilience. This will mean an increase in the volume of fruit and vegetables – of good nutritional quality – being grown, resulting in an increase in human health and well-being. There will be more farmers on smaller farms, and eating the food they produce. The messages around food and farming will create a positive vision of opportunity and hope. Read less

Three overall conclusions were discussed by most or all of the groups. The Discussion topics presented in the following pages were not set in advance, but emerged during the Dialogue. Education – understood in its broadest sense and including a diversity of people. Firstly, there were calls for food literacy, including cookery skills, to be developed among young people. Secondly, it was felt that knowledge about the benefits of a healthy, nutrient-rich, local diet was needed in the wider population in order to encourage a transition towards it. The links between agricultural production syste... Read morems (such as, organic or grass-fed) and nutrient density in food products also need to be clearer. Thirdly, there were calls for agricultural colleges and advisers to provide more and better training and advice on sustainable and healthy production systems. Finally, the capacity of the agricultural workforce to produce healthy, nutrient-dense, food products on ecologically and economically viable holdings would be increased by greater efforts to share examples of best practice and ideas, and the ability to gain access to research activities and results. Cooperation and cross-sector working in policy and practice – policymakers were called upon to ensure that agriculture, food and health policies are joined up. At the practical level, participants recognised that farmers, growers and food producers must cooperate more, but may need help to work in consortia in order to fulfil contracts, access funding and regain more local control of their food products. Localisation – Stronger local food systems were frequently (although not uncritically) called for. The need for support and innovation in encouraging local supply chains, from growing a greater diversity of crops and other products to developing better marketing strategies (partly through education, as above) was recognised. A major market is the public sector, and imaginative re-thinking of public procurement to enable links with local farms and other suppliers was felt to be needed. Read less

The major focus was exploring how the food and farming system in Wales could help citizens and the government to achieve the seven Wellbeing Goals enshrined in Welsh legislation and thus create a fairer and healthier society.