Friday , January 22 2021

La Fao: "Every year more than half of the world's fruits and vegetables



ROMA – More than half of the fruits and vegetables produced worldwide are lost or wasted each year. Approximately 25% of all meat produced, essential for protein production, amounts to 75 million hectares and is not consumed. A warning bell is FAO, urging policymakers to "reduce food waste and waste to a means of improving access to nutritious health food." In fact, one of the 5 olds in the Prevention of Loss of Nutrients and Waste through the Food System: Preventing Political Behavior for a High – Quality Diet is associated with low – quality rituals.

This report shows that today's poor diets are a greater threat to public health than malaria, tuberculosis and measles, while about one-third of all food produced for human consumption is consumers. The summary was prepared by the Global Panel on Nutrition in collaboration with the United Nations Food and Agriculture Organization (FAO).

The report notes that foods such as fruits, vegetables, seeds, nuts, dairy products, meat and fish are rich in nutrients but are likely to be lost throughout the food system. José Graziano da Silva, Panel Member and FAO Secretary-General, urged "to implement a food system that will increase the availability, accessibility and consumption of fresh food and to promote nutrition for all people with nutrients "The summary suggests a set of political actions in the overall food system: stakeholder education; and, in particular, in the context of food safety. Pay attention to perishable foods. Improve public and private infrastructure. Encourage innovation. Eliminate the lack of data and knowledge gaps for food waste and waste.

Panelist and Chairman of the Public Health Foundation (PHFI) in India, Srinath K. ReddyWelcomed the information note and said: "The political behavior of the Global Group shows how loss and reduction of food waste can play a key role in improving the poor and inadequate diet of about 3 billion people. But it also causes nutritional deficiencies due to an increase in non-communicable diseases. "

According to FAO data, low-income countries are largely lost to food during harvesting, storage, processing and transport while they are wasted in terms of retail and waste in high-income countries. Consumption. Together, they have a direct impact on the number of calories and nutrients they can actually consume. Loss and waste of micronutrients are especially important because they directly affect welfare, learning and productivity. Worldwide, agriculture produces 22% more vitamin A than we need. But after loss and waste, the amount that humans can consume is 11% less than is necessary.

"Reducing the loss and waste of nutritious foods emphasizes that the Food and Agriculture Organization (FAO) can bring significant health benefits and economic benefits because the food loss or food value is estimated at $ 1 trillion annually. Produced foods also avoid the waste of water, soil and energy used in production. "


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Mario Calabrese
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