Lecture Slides - The Food Systems - LYY PDF

Food Environment and Eating Behaviour NDT 2126 The Food Systems Yi Yi Lee, Ph.D FAO’s Food Systems and Nutrition “Nutrition starts with what we eat. Protecting and promoting healthy diets should be a central objective of food system and agricultural...

Food Environment and Eating Behaviour NDT 2126 The Food Systems Yi Yi Lee, Ph.D FAO’s Food Systems and Nutrition “Nutrition starts with what we eat. Protecting and promoting healthy diets should be a central objective of food system and agricultural policies.” NDT 2126 Food Environment and Eating Behaviour  Learning Outcomes Describe the food systems Describe the role of sustainable food systems in improving health and achieving the United Nations Sustainable Development Goals (SDGs) NDT 2126 Food Environment and Eating Behaviour  A Brief History… Paleolithic hunter-gatherers VS. succeeding agriculturalists Emergence of agriculture during the Neolithic transition Domestication of animals Cultivation of plants Resulted in food production and sufficiency Produced a surplus of food and caused dietary changes, where diet consisted of high carbohydrate crops such as rice, wheat NDT 2126 Food Environment and Eating Behaviour  A Brief History… (con’t) Industrial Revolution  industrialised affluence and subsequently cultural change Impacted human health – both beneficially and unfavourably changes in the types of food consumed; exposure to harmful agents: tobacco and alcohol; acquisition and preparation of adequate food require minimal effort and activity reduced need for exercise “Diseases of civilisation” have become common NDT 2126 Food Environment and Eating Behaviour  A Brief History… (con’t) Ability to grow and store food  food surpluses Trade extra food for food grown by other population or trade for other goods  “Spice trade” Modern food system  involves various crops being grown and animals reared in different parts of the world  warehoused or shipped hundreds or thousands of miles to consumers NDT 2126 Food Environment and Eating Behaviour  Food systems? The definition “Food systems include all elements and activities related to the production, processing, distribution, preparation and consumption of food, the market and institutional networks for their governance, and the socio-economic and environmental outcomes of these activities.” [4-6] NDT 2126 Food Environment and Eating Behaviour  The Food System (United Nations System Standing Committee on Nutrition (UNSCN), 2016) From producer to consumer; from farm to flush Physical Activity Network - Renfrew County (PAN-RC) Involves many stages of converting natural resources and human effort into food to sustain human life Satisfy nutritional needs at difference stages of life, affordably and appealingly in a sustainable way Sustainable Cities Institute NDT 2126 Food Environment and Eating Behaviour  Sustainable Cities Institute Physical Activity Network - Renfrew County (PAN-RC) NDT 2126 Food Environment and Eating Behaviour  Food System Trends Changes in a food system are driven by national and international trends. As income grows, consumers in lower income countries shift their food purchases away from CHO-rich staple foods towards more expensive sources of calories, e.g., meat/dairy (USDA). Urbanisation – significantly alter consumers’ diets; household conveniences NDT 2126 Food Environment and Eating Behaviour  Thorough understanding is important structure of a food system, and dynamics of food system changes over time and space in relation to predefined societal, environmental or distributional goals. Challenges:  World agriculture in feeding the increasing world population  Rural and urban poverty  Management of ecosystem in the global environmental change  Population health & contributors to the global burden of disease NDT 2126 Food Environment and Eating Behaviour  Important pillars for adequately linking food system analysis to nutrition policy are [7–9]: 1. Household targeting: focus on nutritional outcomes for different categories of consumers; that have particular types of dietary preferences; 2. Multiple delivery pathways of food: food access is satisfied through a combination of services; 3. Interactive governance of material flows and information exchange networks between different stakeholders and steering of decision-making processes by the food systems environment; 4. Diet implication: effects on dietary intake and possible nutritional imbalances resulting from the combination of diverse food products. NDT 2126 Food Environment and Eating Behaviour  You may have asked – Why? High level inter-governmental meetings [12,13]  addressing malnutrition in all its forms + identify opportunities to tackle them  The Rome Declaration on Nutrition and Framework for Action arising from the Second International Conference on Nutrition (ICN2) 2014  Main outcomes: transforming food systems to make nutritious diets available to all  ASEAN Integrated Food Security (AIFS) Framework & Strategic Plan of ASEAN on Food Security in the ASEAN Region 2015- NDT 2126 Food Environment and Eating Behaviour 2020 NDT 2126 Food Environment and Eating Behaviour NPANM IIII (Ministry of Health, Malaysia)  TOWARDS ACHIEVING OPTIMAL NUTRITIONAL Goal THE NPANM III, 2016-2025 WELL-BEING OF MALAYSIANS Objectives To strengthen food To enhance To reduce diet-related and nutrition nutritional status non-communicable security diseases (NCDs) FRAMEWORK Promoting maternal, infant and young child nutrition Promoting healthy eating and active living Enabling Preventing and controlling nutritional deficiencies Strategies Preventing and controlling obesity and other diet related NCD Sustaining food systems for healthy diets Supporting efforts to promote food safety and quality Strengthening Continuous Strengthening Ensuring sufficient Facilitating Providing standard assessment and food and nutrition numbers of qualified institutional and nutrition guidelines community Strategies for targeted groups monitoring of the research and nutritionist and capacity for nutrition situation development dietitians nutrition Foundation Incorporating nutrition objectives, considerations and components into national Strategy development policies and action plans  Enabling Strategy 5: Sustaining Food Systems to Promote Healthy Diets Activities Implementing agencies 1. Integrate nutrition component in the planning of Lead agency: MOA food supply for the population Other agencies: MOH, EPU, Universities 2. Adopt Nutrition Enhancing Agriculture-Food Lead agency: MOH Supply Calculator Other agencies: MOA, EPU, Universities 3. Advocate the establishment on community Lead agency: DOA gardening Other agencies: MOE, MOH, MDTCC, NGOs, MRRD, MUWHLG, MWFCD 4. Advocate to increase local production of fruits and Lead agency: MOA vegetables Other agencies: FAMA, MARDI, MOH, SMEs, Universities, MUWHLG, MRRD 5. Promote the consumption of underutilised crops Lead agency: MOA (i.e.: pulasan, kuini, binjai, ceri Terengganu, asam Other agencies: FAMA, MARDI, MOH, SMEs, gelugor, terung asam, bambangan, sagu, sukun) Universities, MRRD NDT 2126 Food Environment and Eating Behaviour  Activities Implementing agencies 6. Establish a guideline on food supply and Lead agency: MOH, MKN distribution according to nutrition requirement Other agencies: JPAM, JKM, MOH, MOA, during crisis/emergency Universities 7. Increase the production and promotion of Lead agency: FMM healthier foods and beverages (with reduced/low Other agencies: MOH, SMEs sugar/sodium/fat or increased/higher in fibre) 8. Increase consumption of the following healthier Lead agency: FMM, F&B foods and beverages by consumers: Other agencies: MDTCC, MOH, Hypermarket - Wholemeal bread chains - Low sugar beverages - Whole grains cereals - Whole grains biscuits - Low fat milk 9. Implement zero GST for whole grains products Lead agency: MOF with Healthier Choice Logo (HCL) Other agencies: MOH, FMM, MDTCC, Customs Department 10. Implement Healthier Choice Logo (HLC) Lead agency: MOH Other agencies: F&B, FMM, SMEs NDT 2126 Food Environment and Eating Behaviour  Activities Implementing agencies 11. Provide incentives (i.e., tax discount for producer for Lead agency: MOF local production, processing and distribution or Other agencies: EPU, MDTCC, Customs, MIDA, importation and marketing of healthier food options) MOH, FMM, MOSTI, MDA, MITI, Fast food industries 12. Implement tax incentives for manufacturers with Lead agency: MIDA R&D facilities in Malaysia for healthier food products Other agencies: MOF, EPU, MDTCC, Customs, MOH, FMM, MOSTI, Fast food industries 13. Increase the number of Fair Price Shop (Kedai Harga Lead agency: MDTCC Patut) premises selling food items 14. Increase accessibility to affordable fruits and Lead agency: MOA vegetables (Pasar Tani/Pasar Tamu/Pasar Malam or Other agencies: FAMA, Persatuan Penjaja equivalent outlets) 15. Formulate policy to reduce food wastage Lead agency: MUWHLG, MARDI Other agencies: MCMM, MOH, MOE, Tourism, NGOs 16. Carry out media campaign on reduction of food Lead agency: MUWHLG, MARCI, MCMM wastage Other agencies: MOE, MOH, MOTAC, NGOs NDT 2126 Food Environment and Eating Behaviour NDT 2126 Food Environment and Eating Behaviour “Nourishing” the SDGs in the Era of Agenda 2030  How do we ensure that no one Several areas which food systems and nutrition can contribute to is left behind? SDGs:  Sustainable Food Production  Systems Infrastructure Ending malnutrition in all its forms (Target 2.2 in the SDGs) = leaving no one behind NDT 2126 Food Environment and Eating Behaviour  Health Systems From policy to implementation, partnerships and capacity will be the key to ending malnutrition in all its forms.  Equity and Inclusion Time of tackling problems in isolation over. We must stop acting in silos. This means we must all transform Making our ways of working and thinking. connections to achieve the SDGs  Working together makes us Will help build stronger! an enabling environment for all SDGS  How can we improve the food systems? [14-16] Producing Improving food Improving diet Reducing food sustainable, distribution and nutrition loss and waste nutritious food systems and markets NDT 2126 Food Environment and Eating Behaviour  Producing sustainable, nutritious food Challenge for agriculture  increase production, especially of nutrient-rich foods;  in ways which reduce inequality and are economically efficient;  to reverse and prevent further resource degradation and environmental impact. Sustainable food production means more than expanding the food supply  encompasses social, economic and ecological considerations which are critical to achieving global food security. NDT 2126 Food Environment and Eating Behaviour  Improving food distribution systems and markets Food supply and distribution are complex systems of activities, functions and relations Performed by different actors; who requires infrastructure, facilities, services and laws as well as formal and informal regulations to govern their decisions International trade  reduce food insecurity and diversified consumer access to nutritious foods – but how? NDT 2126 Food Environment and Eating Behaviour  Improving diet and nutrition Food-based strategies focus on the necessity of improving diets in order to overcome and prevent malnutrition Multiple benefits derived from enjoying a balanced variety of foods (FAO 2014) The need to consider the impact of our diets on the planet NDT 2126 Food Environment and Eating Behaviour  Reducing food loss and waste Food is accidentally or intentionally lost or wasted - from initial production through to final household consumption. Food loss and waste have a host of environmental impacts NDT 2126 Food Environment and Eating Behaviour  References: 1. Eaton, S.B., Konner, M., & Shostak, M. (1998). Stone Agers in the fast lane: chronic degenerative diseases in the evolutionary perspective. The American Journal of Medicine, 84(4), 739-749 2. Kirchengast, S. (2014). Physical Inactivity from the Viewpoint of Evolutionary Medicine. Sports, 2(2), 34–50. http://doi.org/10.3390/sports2020034 3. Leblanc, R. (2019). Retrieved from: https://www.thebalancesmb.com/tracking-food-system-sustainability-4174635 4. Goodman, D.; DuPuis, E.M.; Goodman, M.K. (2012). Alternative Food Networks: Knowledge, Practice, and Politics; Routledge: Abingdon, UK.. 5. Morley, A.; Marsden, T. (2014). Current food questions and their scholarly challenges: Creating and framing a sustainable food paradigm. In Sustainable Food Systems; Routledge: Abingdon, UK, 2014; pp. 17–45. 6. Pitt, H.; Jones, M. (2016). Scaling up and out as a pathway for food system transitions. Sustainability, 2016, 8, 1025. 7. Grant, M. (2015). A food systems approach for food and nutrition security. Sight Life, 29, 87–90. 8. Herforth, A.; Ahmed, S. (2015). The food environment, its effects on dietary consumption, and potential for measurement within agriculture-nutrition interventions. Food Secur. 7, 505–520. 9. Tschirley, D.; Haggblade, S. (2013); Reardon, T. Africa’s emerging food system transformation. In Global Center for Food Systems Innovation; White Paper; Michigan State University: East Lansing, MI, USA. 10. Ericksen, P. J. (2008). Conceptualizing food systems for global environmental change research. Global Environmental Change, 18, 234–245 12. UNSCN, 2016. Retrieved from: https://www.unscn.org/ 13. National Plan of Action for Nutrition of Malaysia III 2016-2025, National Coordinating Committee on Food and Nutrition (NCCFN), Ministry of Health Malaysia 14. Parker, R. & Pace, M. (2017). Introduction to Food Science and Food Systems. 2nd ed, CENGAGE Learning, Canada. 15. Jomo Kwame Sundaram et al (2015). Ending Malnutrition – from commitment to action. FAO. 16. Oxford Martin Programme on the Future of Food. https://www.futureoffood.ox.ac.uk/improving-diet-and-nutrition NDT 2126 Food Environment and Eating Behaviour NDT 2126 Food Environment and Eating Behaviour