Nutrition et les systèmes alimentaires - Consultation virtuelle sur la Note thématique proposée par le Comité directeur du HLPE
À l’occasion de sa 42e session tenue en octobre 2015, le CSA a décidé que le HLPE prépare un rapport sur la nutrition et les systèmes alimentaires qui doit être présenté à la 44e session du CSA en octobre 2017.
Pour faciliter le processus d’élaboration de ce rapport, le HLPE lance une consultation virtuelle visant à recueillir des réactions, des opinions et des commentaires sur la note thématique suivante sur la nutrition et les systèmes alimentaires proposée par le Comité directeur du HLPE.
Veuillez noter que, parallèlement à cette consultation, le HLPE demande aux experts souhaitant rejoindre l’équipe du projet, pour la diriger et/ou pour en faire partie, de faire parvenir leur manifestation d’intérêt. L’appel à candidature restera ouvert jusqu’au 30 janvier 2016; pour plus de détails, veuillez consulter le site Web du HLPE www.fao.org/cfs/cfs-hlpe.
Note thématique du Comité directeur du HLPE sur la nutrition et les systèmes alimentaires
Dans le contexte de l’application des décisions issues de la conférence internationale sur la nutrition (CIN2), de la mise en œuvre des objectifs du développement durable (ODD), en particulier des objectifs 2 et 13, et compte tenu de la nécessité de fournir au CSA une information scientifique et technique solide pour étayer le travail du CSA en matière de nutrition, il est indispensable de se pencher sur les liens qui existent entre la nutrition et les systèmes alimentaires.
Il existe une grande diversité de systèmes alimentaires et de plus en plus de preuves relatives aux effets des différents systèmes alimentaires sur la santé et sur la nutrition. L’enjeu principal de ce rapport sera de mesurer l’influence des différents types de systèmes alimentaires sur les régimes alimentaires, la nutrition et la santé. Il étudiera les chaînes alimentaires, de la fourche à la fourchette, ainsi que tous les défis des systèmes alimentaires en matière de durabilité (sur les plans économique, social et environnemental) et leur rapport avec la nutrition. Le rapport devra donc être fondé sur une approche multidisciplinaire, ainsi que sur un bilan critique des recherches et des principaux rapports existants, sur la base de sources multiples de preuves ne relevant pas seulement du secteur académique, mais aussi du savoir empirique.
La malnutrition est un enjeu planétaire. Ce rapport consacré à la nutrition abordera la malnutrition sous toutes ses formes, y compris la sous-nutrition, la surnutrition et les carences en micro nutriments. En outre, le rapport abordera des aspects qui se présentent tout au long du cycle de la vie humaine (notamment les femmes enceintes, celles qui allaitent, les enfants et les personnes âgées), y compris les populations marginalisées et vulnérables.
Il s’agit d’une question complexe et le rapport devra analyser le caractère multidimensionnel des systèmes alimentaires et de la nutrition ainsi que les causes profondes de la malnutrition. Ce faisant, il permettra d’améliorer le suivi des transitions et des évolutions en apportant un cadre conceptuel pouvant être utilisé dans l’avenir.
Il est nécessaire de tenir compte de différents aspects, et notamment de comprendre quels sont les facteurs internes et externes (par exemple les changements socio-démographiques, environnementaux et mondiaux tels que le changement climatique) qui sont à l’origine de l’évolution des systèmes alimentaires ainsi que des choix des consommateurs, compte tenu de l’hétérogénéité de ces derniers. Le rapport permettra d’analyser les éléments nouveaux ou prometteurs, pour prolonger ou pour revitaliser des systèmes alimentaires existants parfois depuis longtemps.
Le rapport du HLPE doit tenter de répondre aux questions suivantes, du niveau mondial aux niveaux régionaux et locaux:
- Comment et pourquoi les régimes alimentaires évoluent-ils ?
- Quels sont les liens entre les régimes alimentaires, la consommation et les habitudes du consommateur et les systèmes alimentaires ?
- Comment les changements intervenus dans les systèmes alimentaires affectent les régimes alimentaires, et par conséquent la santé et la nutrition ?
- Quels sont les déterminants des changements en matière de consommation ?
- Quelle est l’influence de la dynamique des systèmes alimentaires sur les modèles de consommation ?
- Comment déterminer et aborder les voies de solution pour assurer une nutrition saine ?
- Quel doit être le rôle des politiques publiques dans la promotion d’une alimentation saine, nutritive et adaptée sur le plan culturel pour tout un chacun ?
- Comment tirer parti de la diversité des systèmes alimentaires existants ?
- Quel est, dans la pratique, l’éventail de solutions concrètes, de la fourche à la fourchette, susceptibles d’améliorer les résultats nutritionnels des systèmes alimentaires ?
- Quelles sont les mesures que devraient adopter les différentes parties prenantes, notamment les gouvernements, la société civile et le secteur privé ?
Le rapport inclura une révision concise et précise des éléments fondés sur des preuves décrivant les relations cruciales qui existent entre les systèmes alimentaires et la nutrition, ainsi qu’une étude approfondie des solutions concrètes garantissant de meilleurs résultats nutritionnels des systèmes alimentaires, afin de proposer des mesures concrètes qui devront être adoptées par tous les groupes de parties prenantes, à savoir les agriculteurs, les industries agro-alimentaires, les distributeurs, les consommateurs, les gouvernements et d’autres acteurs publics, pour réduire le triple fardeau de la malnutrition.
Thèmes
- Afficher 118 contributions
Not doubts substantial progress has been made globally towards combating hunger and malnutrition. Nevertheless, consumption of energy dense-processed foods is on the increase especially in developing countries with the attendance effects on the rising rates of overweight and obesity globally, and the slow progress in the reduction of micronutrient malnutrition \in many developing countries. Encouraging food consumption variety is emphatically germane in this context as most households in developing countries are poor and subsist on monotonous diets of poor nutritional quality. Given that the livelihoods of the majority of people in these regions are connected to agriculture, this review, again, presents the opportunity to raise the fundamental question of whether an agricultural development pathway that prioritizes transformation of the food systems for improved food consumption diversity could provide new avenues for addressing the persistent food insecurity, malnutrition and related health ills especially in developing countries. This is therefore the right time to re-examine how environmentally sustainable are the agricultural production practices, as well as food processing, distribution and consumption choices being made by various actors in the food systems, locally, nationally, at the region and worldwide. Against this background, there is the need to examine the land use system, land tenure security, governance of land and natural resources and the roles of institutions involved in its management, the legal frameworks and other socioeconomic concerns in relation to sustainable food production. How not to marginalize the livelihood plights of vulnerable populations should be of great concerns in this regards. This is germane especially in Africa’s setting where lands are mostly informally administered with grabbing easier for some “powerful elements”. Involvement of the civil societies/NGO cannot be overemphasized in this matter. This is also the time re-echo the need to promote sustainable production of indigenous, healthy and nutritious foods that are almost disappearing from the food baskets as they will enriched the baskets of food choices and biodiversity. The determinants of, and incentives to be provided to stimulate farmers’ willingness to grow such crops/foods as well as adopt sustainable farm production practice must be examined. While the need to promote sustainable food consumption choices and practices are very critical, what constitutes an “acceptable index of healthy diets/foods” from sustainable development point of view would remain a task to be pursued. Studies that seek to uncover the underlying reasons for dietary changes and willingness to consume sustainably as well as the roles of food industries and development appropriate regulations are also very critical issues.
Farmers' efforts are focused to maximize the production. After famers and trader spay less efforts to retention the quality and quantity of their product. It happen due to the least interest because after harvesting famers and traders just looking for their profits.
Nutrition and Food system demand the equal attention on pre-harvest and post-harvest phases which help to provide the quality food to hunger people. At farm gate post-harvest & better processing (not industrialization) can cope the present situation and give a pave to meet the future challenges of population. It also helps to minimize the poverty among farming community.
Changing diets also mean changing perceptions about 'cheap' food. High carbohydrate and sugar-based diets may fill bellies and be cheaply available at point of sale, yet are strongly associated with obesity and diabetes.
They are 'cheap' because they are easily produced, moved around and stored for long periods before consumption. There are large profits made on their re-processing and sale, satisfying human cravings and meeting short-term hunger needs.
Yet cheap is a relative term. Why are we still not including the healthcare costs of non-communicable diseases caused by bad diets into the overall costs of production and consumption? In the USA for example, the total value of the agriculture industry is $374 billion p.a., yet the healthcare cost of diabetes is around $500 billion (Harvard & WEF)
The emphasis in agriculture is still way too much on the production end - producing more of such food types has become a mantra - often even including state subsidies to do so, yet ignoring the real costs entailed. This is without even considering the considerable environmental and societal costs of their production systems compared to alternatives.
We need to re-think and re-imagine our entire agri-food systems, their real costs and their drivers, not just our diets.
The issues paper is broad and concise. As others have pointed out, it is an enormous task to review all the evidence (there is no suggestion of collecting new evidence). The issues paper rightly emphasizes the need to identify the drivers of change in food systems and consumer behaviours. I agree with this approach and although the issues paper does not name drivers i believe urbanization to be one driver that needs to be looked at. Food policy (or the absence of) is another.
The issues paper does not take a normative position with respect to types and characteristics of food systems. Many comments so far take strong normative positions, and there is no doubt that the HLPE Report on Nutrition and Food Systems will be normative, because it must determine actions to be taken to produce better nutritional outcomes.
It is likely that a typology of food systems might be needed, using a broad range of evidence sources, and an assessment of their effectiveness in terms of nutritional outcomes, again evidence-based.
My own view is that dietary diversity is a key factor in good nutritional outcomes and I believe this is supported by evidence. As noted in a previous comment, i am not comfortable with the term "over-nutrition", as it does not accurately describe some conditions which are really forms of malnutrition.
Much needed in this time when nutrition is increasingly being equated with pharmaceutic supplements and powders, ready to eat fortified foods, and genetically modified plants. Improving the diets of low-income populations is virtually never on the development agenda any more.
Well thought through and well worded list of the issues that need to be addressed.
It is a great opportunity for me to be invited to make my humble contribution to this global topic of nutrition and food system and the link to diet, health and food security.
Food system is an age long proceedure and strategies of developing infrastructure and technology of bringing food to the table of various communitities from the inception of human creation.
The scripture attested to the role of man in tendering the garden of Aden as the first habitat of man in creation.Since then diverse food system has come into exixtence both for plant food and the animal food all for making food of plant and animal origin available for the human race
Food system of plant and animal food varied socioculturally from one region of the globe to another and it is largely defined by culture inheritance dietary preference and the climate
By and large various food systems had improved from the traditional primitive and small scale holdings, to sophisticated systems due to improved technology which commands expansion in acrage and population for crops and livestock respectively
The improvement in themselves are the off shoot of consumers demand, appreciation of health benefit and globaldecline in availability of food. Diet is of multiracial diversity which can stimulate demand and improvement in a given food system when the community make a higher demands and recognise the benefit of including such food from the system in their menu
When food system changes either by the loss of the native tranfered technology, or through skillfuf integration of recent innovation, the demand for food produced by such system may be lost to the community or be exanded in output.
I would like to bring some local examples from African communities, where native food produced by some ancient food system are no longer found in many communities of Africa today or in most cases are extinct.
Cetain food recipes of good health benefit that arose from their system of planting, harvesting, and processing that are generational health recipee are in extintion in many countries, for example the food system and food recipe from Balsam plant, moringa. varieties venonia amygelina Ewuro IN YORUBA RACE OF nIGERIA0 qUAIL AND QUAIL EGG PRODUCTION ARE FAST LOOSING RECOGNITION BY THE LARGER PROPOTION OF THE nIGERIA COMMUNITY, IT IS OBVIOUS THEREFORE THAT THE DYNAMIC OF OF FOOD SYSTEM GLOBALLY IS RESPONSIBLE FOR TECHNOLOGY TRANSFER, DEVELOPMENT OF INNOVATIVE PRODUCTS, AND WIDER ACCEPTABILITY ACROSS THE GLOBE, SO WE NEED TO TAKE ADVANTAGE OF THIS DYNAMICS TOSHAPE GLOBAL PATH WAY TO HEALTH AND NUTRITION BY ENCOURAGING FOOD RECIPE IMPORTS AND EXPORT GLOBALLY EVEN IF THE SYSTEM IS ALIEN TO OTHER REGIONS OF THE WORLD, BUT GOVERNMENT MUST PUT ON GROUND STANDARD, SAFETY REGULATIONS AND HACCP if food system and diet peculiar to a regiom must be widely consumed.
This is why Government must must back up regulatory bodies with laws and specified penalties for contravention.
The world population will record an increase of 3 billion by the year 2050 barely 34 years to this time and the effect of climate change coming as flood draught and emerging insurgences globally make the discussion on this topic a preventive strategy to improve world food security
Thank you for giving me this opportunity to contribute to this topic.
Dr Stephen Adejoro is an international Independent Animal food security consultant and a co founder of the Livestock Industry Foundation for Africa
Comments on the CSM submission to the e-consultation on the HLPE Report on Food Systems & Nutrition
I am happy to see that the CSM submission embodies three crucial aspects of what is needed to alleviate world’s hunger in a holistic manner. These are, the necessity of paying due attention to the variations in one’s food needs with respect to one’s whole life-span, the importance of food culture, and the inequity inherent in the commercialisation of food supply. Moreover, it is heartening to see that it regards eating something more than mere intake of chemicals derived from some animal, flowering plant, fancy algae or a fungus (Truffles exempted). It is high-time that we stopped thinking about eating as akin to putting petrol, engine oil and water to some engine, and what affects its performance as a thing that can be fixed by some learned bio-mechanic. Call it ‘medicalisation’, if you will.
I cannot agree more on that reductive research has indeed blinded us to what we gain by eating as civilised beings by drowning us in data rather than serving to enhance the taste, smell, colour, texture, temperature, etc., experienced when we eat, not to mention the pleasures of companionship one may recall from family meals even when they are far from being cordon bleu cuisine.
I applaud the explicit emphasis on the integrity and impartiality of the panel, which in my experience, has never received this degree of attention. Its importance needs no further justification.
However, I think two points could have been given a greater priority, viz., the qualitative and the quantitative balance of our environment, without which no yielder system (see my previous comments on this forum on 27th January) could exist.
My point of departure is simple, viz., humans are as much a part of our environment as fleas, whales or giant redwoods. The possibility of their continued existence depends on the possibility of their procuring certain resources and the existence of certain physical conditions like appropriate temperature, levels of radiation, etc.
Those resources may be of biological origin, or mineral like water, Oxygen, etc. But their availability or accessibility is finite.
In addition to the purely physical mechanisms like heat dissipation by convection, rainfall, etc., biological evolution has introduced means to recycle those resources and to buffer the extremes of those physical conditions, which enables life to continue on earth.
The first part of that means seems to have been evolved to curtail resource depletion due to the proliferation of photosynthesising life forms by introducing death due to degeneration brought about by asexual reproduction. This led to the need to evolve life forms that could subsist on the dead, viz. saprophytism.
Gradually, predation in its inclusive sense seems to have emerged to supplement the activity of the saprophytes in recycling the necessary mineral resources, and to enhance the felicity of the local physical conditions or climate. After this emergence of the herbivores, imbalance between their birth and death rates set the scene for the emergence of carnivores, and then omnivores.
So, it is reasonable to suggest that the possibility of our continued existence depends on the possibility of adequately recycling the biological and mineral resources on which existence of all life depends, and the appropriate distribution of life on earth required to enhance the salubrity of the climate.
Leaving aside the adverse natural phenomena, recycling of resources and climate buffering depends on the qualitative and the quantitative equilibrium among the living species. Its qualitative dimension involves bio-diversity, while its quantitative counterpart reflects the population of each species including man.
Therefore, I find it difficult to envision any approach to our current problem succeeding, unless we are willing to give the highest priority to halting human population growth and to strict environmental protection, and its regeneration. I think a Huxlean ‘Brave New World’ is as appealing as a ‘nuclear winter’, for both entail formication of mankind, i.e., turning man into a programmed living object like an ant.
I agree that it is vital to view people’s ability to procure food as something that should never be governed only by commercial considerations. However, I am a little uncertain about the possibility of achieving some worthwhile results by declaring that everyone has a right to an adequate amount of appropriate food.
Perhaps, it may be politically possible to get most nations to sign such a declaration, but although signing of signatures could be an impressive sight, it could hardly quench the fire gnawing at millions of hungry bellies, unless one has the means of proclaiming that right.
The need to satisfy hunger is urgent and uncontroversial. So, I am firmly convinced that the only way to make right to food manifest itself in some tangible form, is to expand small farming as submitted, halt commercial industrialisation of food supply, and most importantly, replace the multi-national monoliths of food by cooperatives.
Of course, all this will remain mere words if the post-2015 agenda is aimed at traditional ‘development’, which is the cause of present misery in many areas of life. Perhaps, it is still not too late to integrate the post 2015 agenda into a logically cohesive whole that would benefit most of the deprived among us even though such a move may ruffle a few political feathers, and tug at many a bunch of expert whiskers.
Cheers!
Lal Manavado.
Estimados Srs. HLPE,
Agradezco por tomarme en cuenta, con respecto a la consulta electrónica sobre la nota propuesta, ya publiqué, a la vez adjunto en la presente.
El trabajo es parte de la ejecución de la tesis de Maestría, cuyos objetivos son:
OBJETIVO GENERAL
Determinar el equilibrio racional y sostenible del recurso Anchoveta en consumo humano indirecto (CHI) y con el desarrollo de consumo humano directo (CHD) para lograr la nutrición efectiva en todos los distritos del país, generando más empleo y más rentabilidad para el Perú.
OBJETIVOS ESPECÍFICOS
- Lograr la diversificación productiva del sector pesquero anchovetero, obteniendo de esta forma productos conservados fáciles de transportar hasta en zonas agrestes y ser consumidos sin complicaciones de preparación.
- Con la diversificación productiva logramos ampliar el parque industrial anchovetero, incrementando nuevos actores empresariales, generando más empleo y mejora de la rentabilidad nacional.
Con este trabajo se contribuye dentro de los "Objetivos de Desarrollo Sostenible", con los objetivos 1, 2, 3, 8, 9 y 14.
Espero ser útil en estos proyectos.
Que Dios bendiga a todo el equipo CFS-HLPE.
Atentamente,
Ing. Max Julio Maguiña Maza
Dear Colleagues,
Greetings from Grameen Development Society (GDS) in Bangladesh.
We have the honor to you that Grameen Development Society (GDS) is a non Government Voluntary human development Organization. This Organization has been conducting various socio-economic development activities such as Water Supply & sanitation, Environment & Climate Change, Education, Health, awareness, legal aid, and protection to the persecuted women and children are worth mentioning.
As such if we get enlistment enrollment from you we will be able to
speed up and extend and development our effort.
Under the circumstances we pray and hope that you would be kind enough to enlist enrollment our organization as member and oblige thereby.
Thanks & regards,
Mr.Zahid Hossain Khan
Executive Director
GDS - Grameen Development Society
"Khan Villa"
West Kawnia, Jail Bagan
Barisal- 8200, BANGLADESH
Phone- 088 0431 217 6528
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