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Para el presente Diálogo se presentaron los retos identificados a lo largo de los ejercicios anteriores, organizados de acuerdo con cada una de las Líneas de Acción propuestas por la Cumbre sobre los Sistemas Alimentarios, para que posteriormente, fueran priorizados de acuerdo con su necesidad de implementación o fortalecimiento en la coyuntura actual colombiana. Para tal efecto, se propusieron 11 bloques temáticos, cuyos resultados son los siguientes: VÍA DE ACCIÓN 1: Temática: Nutrición y Seguridad Alimentaria y Nutricional Retos en orden de prioridad: • Agricultura sensible a la ... Read morenutrición • Promoción de práctica de lactancia materna e inicio adecuado de alimentación complementaria • Eliminación de la malnutrición • Mejora nutricional de trabajadores agroalimentarios VÍA DE ACCIÓN 2: Temática: Nutrición y Seguridad Alimentaria y Nutricional Retos en orden de prioridad: • Promoción de dietas, ambientes y entornos alimentarios saludables y sostenibles • Consumo responsable Temática: Abastecimiento, Transformación y Conservación Retos en orden de prioridad: • Promoción de cadenas valor locales (primer lugar) • Mejoramiento de cadena de transformación (primer lugar) • Estándares diferenciales de inocuidad de alimentos, que reconozcan los conocimientos locales • Brindar importancia comercial a la Economía Campesina, Familiar y Comunitaria Temática: Información, Educación y Comunicación en Seguridad Alimentaria y Nutricional Retos en orden de prioridad: • Articulación de la Estrategia de Información, Educación y Comunicación en Seguridad Alimentaria y Nutricional como apuesta de país. • Educación a familias sobre modelos de producción • Educación formal, informal e investigativa en Educación Alimentaria y Nutricional, Sistemas Alimentarios Sostenibles, e Información, Educación y Comunicación en Seguridad Alimentaria y Nutricional. Temática: Cultura Alimentaria Local Retos en orden de prioridad: • Reconocimiento, protección y promoción del patrimonio cultural, culinario y agroalimentario familiar, comunitario, campesino y étnico • Implementación Política para el conocimiento, la salvaguardia y el fomento de la alimentación y las cocinas tradicionales de Colombia VÍA DE ACCIÓN 3: Temática: Cambio climático y sostenibilidad Retos en orden de prioridad: • Protección y reconocimiento de sistemas productivos indígenas y campesinos • Reconversión productiva - Sistemas productivos amigables con el medio ambiente • Práctica de la agroecología en todas sus dimensiones • Adaptación y mitigación del cambio climático sobre sistemas agroalimentarios • Protección y recuperación de agrobiodiversidad nativa • Recuperación y protección de semillas autóctonas • Cuidado de los océanos, regulación de la pesca industrial y priorización de la pesca artesanal Read less

Los retos transversales para la transformación de los sistemas alimentarios fueron priorizados por los participantes en el siguiente orden: 1. Implementación del Acuerdo final para la terminación del conflicto y la construcción de una paz estable y duradera 2. Implementación de Ley de compras públicas locales 3. Aplicación del enfoque de Derecho Humano a la Alimentación  Universalizar el Programa de Alimentación Escolar (alimentación sana, nutritiva y culturalmente apropiada) 4. Plan Nacional Rural del Sistema para la Garantía Progresiva del Derecho Humano a la Alimentación  ... Read moreInnovación en todos los procesos de los sistemas alimentarios 5. Transición de economía lineal a circular 6. Investigación, generación y gestión de información. 7. En la última posición se encuentran los siguientes:  Formalización e implementación de la Política Nacional para la Prevención de Pérdidas y Desperdicios de Alimentos  Adaptaciones territoriales de las Minutas del Instituto Colombiano de Bienestar Familiar  Usos alimentarios de la biodiversidad nativa Read less

El presente diálogo da por terminada la tercera fase de diálogos previstos en el país. Este estuvo enfocado en consolidar los resultados obtenidos en los encuentros anteriores y favorecer la priorización de los retos que enfrenta el país para la transformación de los sistemas alimentarios. Posterior a este diálogo, se consolidará la hoja de ruta para la transformación de los sistemas alimentarios en Colombia, la cual se complementará con los aportes de jóvenes de diferentes regiones del país. Finalmente se abrirá un espacio de validación y socialización de los resultados obtenid... Read moreos en el proceso, a compartirse en la Cumbre sobre los sistemas alimentarios. Read less

The dialogue discussed some concerns in schools on the ‘Child Labour’ definition with ILO that deter schools from taking children out for practical in the development of school gardens which is classified as an occupational health safety issue in Fiji. COVID has forced people to start back-yard gardening. Public can take advantage of MOA free seeds distribution initiatives for short- and long-term food security that include new varieties of seeds and digital short videos provided on MOA website and Facebook page. Participants expressed the high cost of doing business, e-commerce is a good ... Read moreoption however there are very high fees and charges for transactions by the service providers. Climate smart agriculture would require training and resources which also comes with a cost. Funding for agroforestry is only for a few years but trees could take up to 10 years to grow. Innovation can be introduced in processes or through technologies, but protection risks must be considered all the time. Innovation in the food system for one stop shop initiative with other basic food items e.g availability of variety vegetables, root crops, whole fish and honey products in the supermarkets or assisting the workforce in saving time after work for cooking by increasing cooked food vendors around major urban centers. Online food delivery concept through curiosity of foods driven by the 'boredom' set by Covid has provided opportunity to deliver food with technology. Food fortification or enrichment programs to address the nutrient deficiency problems. Consumer’s knowledge and understanding on food labels have increased and have allowed regulators to improve their game plan and keep them on their toes in the enforcement of the Food Safety standards and regulatory requirements. There is a need to accelerate innovation in the Fiji food systems since currently we are overwhelmed by products from food industries that is evident through nutrition landscape and translating into poor nutritional status. Lack of local knowledge on the use of our foods could increase our import bills. Common platform for standardised protocols of information acquisition, and better utilisation of this data supporting adaptation plans. Availability, sharing and access of data and technology transfer to target groups to be encouraged but to ensure the group have a clear understanding of the technology you are promoting and the process of documentation to be followed. Read less

Fiji to transform the land & sea to feed the world with a focus on high value products but the main challenge will be the availability of research grants. More investment into Agriculture, Research and Extension, and increase collaboration and capacity building by working with Partners & Donors to engage in projects that Fiji needs and not what Partners & Donors think is needed. E-commerce through electronic payment gateway has been identified as a barrier in linking producers to the market. Researcher’s knowledge on pest and disease management has been enhanced through exposure ... Read moreto various training program. The existing legislative framework that affects the food systems needs to be reviewed to consider current challenges like climate change and pandemic. More innovative mechanisms on application of new technologies, new principles of change, use of multi-sectoral approach, use of international agreements, learn from other countries, exchange information and develop framework for action of food and nutrition security protracted crisis for now and to the future. Multi-sectoral collaboration is not well organised since we need to identify correct partners to collaborate with e.g Ministry of Education plays a vital role in the involvement of food systems and curriculum. The country needs to take a more systematic approach which requires us to be multi-disciplinary and multi-sectoral in our approaches and decision making. This requires changes in the way institutions are structured to make decisions, and respond quickly and dynamically to changes. Improved cropping systems using organic fertilizer and efficient use of water in farms. Irrigation system need resources, finance and technology is also key in modernising the use of water in an efficient way. Development of new farming projects has been in isolation and hence many projects have resulted in less demand or having the farmer search for customers after harvest. Empowerment of youth and women as leaders in the food system and to ensure that women are included in the discussion. We need to develop models including accompanying data to conduct mass demonstrations at community levels to address the slogan of "seeing is believing' in any innovation that we come up with together with incentives to help the adoption rate of the model. Improve in the aquaculture industry by improve access to market, aquaculture feed, diversification into other commodity, and also promote food security/protein source at the grassroots level. The "FishSmart" awareness campaign is educational and innovative in the blue foods space, it is bringing consumers, retailers and restaurants into the dialogue as part of the sustainable fisheries and blue foods solution. Consumer and buyer demand, can help drive sustainable practices and Ministry of Fisheries could provide people to understand Fiji’s fish law and have it integrated in their daily lives. Export of raw and value- added products to new overseas markets enabled growth in specific products development. Chefs are the innovators and change-makers in a sustainable food system. Kitchenettes are the sites of transformative innovation in the food system where chefs can leverage traditional food knowledge about local food species to create delicious and nutritious dishes. Chefs love the challenge to pioneer and be ground breaking by encouraging excellence at all levels – these pushes chefs to discover and rediscover unique sources of gastronomy by engaging with neglected and underutilized food materials and exploring diverse culinary knowledge that holds potential for productive engagement with food system transformation efforts. Use of Television cooking shows and programs will teach the public innovative ways of cooking and increase the use of local foods in the tourism market. Read less

Digitalisation to be introduced more on the use of mobile phones and online tools for data collection, remote image monitoring for crops, production, early warning, linkages of climate monitoring for trend analysis as well as Geographic information system (GIS) - new techniques, improvements in processes for infrastructure (storage) and improvement in seeds. Digital transformation through digital marketing, digital food system games, providing database access to nutrition information for each food product that is available on the shelf, cooking shows that are educational and entertaining - hug... Read moree benefits in these areas for research purposes and accessing finances for example. Climate change has been a challenge in the last 10 years. We have opted for more multiple cropping system looking at local and export market, sustainable farming systems which allows us to look after high value ecosystems which are beneficial to us with significance of environmental, human health protection and more awareness on our local traditional plant biodiversity. Greater focus on traditional foods such as breadfruit in climate change mitigation. Traditional food knowledge (history, ethics, medicinal value) should be taught at schools and integrated at the earliest age, including for pregnant women to understand the importance of nutrition during this critical time and train Fijian chefs on how to cook and use local foods. Revive traditional farming practices and traditional vegetables cultivation that are locally important for the sustainability of economies, human nutrition and health. Climate smart agriculture for sustainable agriculture practices and e-commerce is a way forward. Regenerative agriculture is paramount to complement reforestation to sustain ecosystem services. Adaptation resilience for farmers as a new way to transform products. Increase agroforestry models to perfect the integration of forest trees and food crops reflecting the appropriate biodiversity for a range of landforms and localities. In times of disaster food security is the main issue. Strengthen backyard gardens for all levels including high rise flats, more awareness on seeds/planting materials to women groups and maritime areas, gene-banks, identify high value crops for export market like turmeric, drumstick for medicinal purposes, integrating of environmentally friendly commercial productions and need for policy changes as well as promoting importation and usage of suitable innovations for green economy. Circular organic waste management from domestic and commercial entities, development of local facilities for organic fertiliser /soil conditioners and elimination of inorganic and synthetic products. Establishing a Guideline to help farmers on how to access grants, for example: cash flows maintained, book keeping, farm harvest record, sales and plans. Opportunities for Blue foods on baseline assessment, functional blue food, build on scientific assessment, mineral content of some fish species and nutrient content, strengthening of stakeholders, support the empowerment of coastal fisheries, value adding of tilapia, invest in value adding our local fisheries product, culturing of marine species, more collaboration with research and financial institutions and inclusive engagement with all stakeholders. School Curriculum to include agriculture and nutrition as core subjects from pre-school through to secondary level and should include fisheries and forest foods, traditional crops in Agricultural Science curriculum and traditional food recipe in Home Economics. Innovative and inter-sectorial- academic introduction of courses linking food science with agribusiness locally at university levels to boost local entrepreneurship, innovation and research. Addressing NCDs issues on food systems – Fijians have full access to fresh foods and cooking local nutritious foods but it is how you present it to attract Fijians to eat fresh nutrition food from an earlier age. Pathways to food system transformation should also include pathways for collaboration with multi stakeholders, Government and the education system. Exploring of having bar coding system for our agricultural, fishery and forestry products sold to consumers and tag the information from the data sets to assist in marketing and informing consumers on nutrients contained in products for awareness and general information. More technical information such as the nutritional value of foods to be made available in everyday language. Value adding has played a huge part in having our meals prepared. It would be great to put in more effort on scientific research on value addition. Introduction of tax-based strategies and subsidies to industries that promotes value addition on green and blue foods with less loss and emissions. Chefs and cooks can help showcase how important diversity is in creating a more sustainable and equitable food system by incorporating underutilized and traditional species in their menus. This innovation should then be shared widely across the food system to provide a blueprint for expansion of existing farms or potential future farming projects. Attitudinal shift in young people to expand the agricultural sector as a viable source of living by promoting in the digital space or projects conducted at the grassroot level. The current system is too focused on getting people into blue-collar and white-collar jobs. Read less

1. Climate Change and Vulnerability – Digital Earth Pacific and Climate Science In 2021 UNCDF and WFP collaborated to support climate risk insurance pilot for Department of Social Welfare (DSW) recipients. UNCDF are already rolling out a parametric insurance product to farming cooperatives in Fiji. Climate risk insurance relies on climate science data and modelling to trigger a payment based on an event for target at-risk populations. The climate risk insurance pilot process could identify geographic risk areas and target population, develop climate insurance product model, agreement on clim... Read moreate shock trigger and data, community and beneficiary sensitisation, climate shock and payment made to target population. Climate risk insurance have multiple benefits but timeliness is key where parametric insurance payment can be delivered within one month after the shock occurs and so people negatively affected can be assisted very quickly. 2. Digital Transformation in Current Food Systems Technology plays an important role in the food system in connecting producers straight with consumers. Government with technology partners have enabled small-medium enterprise to be part of an online trading platform to list their products and services and deal directly with consumers. Mobile wallet solution, an integrated payment system where farmers could receive money remotely from consumers, is also helping farmers especially women to build a credit or saving history for loaning purposes. M-paisa platform provides farmers some security through parametric insurance since Fiji is vulnerable to climate change effects. The use of smart gadgets for “Internet of things in agriculture” by ensuring all online tools used in agriculture are all connected to provide timely information in monitoring farm activities. A database could be built from this information over a period of time to predict the future and alert farmers. There is a need to change mindset, develop capacity and train agriculture scientists who are able to use this technology. Attracting young people into agriculture through technology by creating online food system games to make agriculture more sexy, vibrant, appealing and fashionable. 3. Contemporary Cuisine - Traditional Knowledge Innovation Chefs and cooks are the innovators and change makers in the food systems. Innovation leads to demand for example edible fern is used in limited way in local cooking. What is happening in our food system that make us not conducive in eating local produce - the key missing link is knowledge not often shared to the grassroot level and need to be addressed through education. We need to teach our people about nutritious diet and local foods since people think food is only available in supermarkets but they have fresh vegetables from the garden and fresh fish from the sea. We need to transform our food system by less reliance on processed foods and eat more healthy local foods. By increasing this knowledge and innovation we will be able to increase demand. As a way forward, land and sea in Fiji could be used to transform our food to feed the world, with high value produce such as herbs and pharmaceutical products and medicine that could give a pandemic proof market for Fiji. 4. Food and Nutrition Security - The Need for Multi-Sector Collaboration Challenges identified to progress a multi-sectoral collaboration include non-communicable diseases, population sub-groups with less economic opportunities, inequity, inequalities, competing government priorities, lack of information and documentation and COVID-19 and climate change. There are opportunities for multi-sectoral collaboration through the Fiji Policy on Food and Nutrition Security, Food Based Dietary Guidelines, breastfeeding, economic opportunities, green food, targeted capacity building programs, blue food, digital technology and innovations, coordination and partnerships, investments, ’solesolevaki’, taxation-based approaches and legislations. This multi-sector engagement is required at all levels for partnerships to operate on a digital platform and innovative transformations to impact our local food systems. Read less