Three agencies, one voice: FAO, IFAD and WFP speak together at HLPF

The three United Nations Rome-based agencies– FAO, WFP and IFAD – spoke in one voice to advocate for rural resilience, rural-urban linkages and sustainable food systems at thematic review sessions of the High-Level Political Forum on Sustainable Development (HLPF).

On 10 July, WFP delivered a statement on behalf of the RBAs during the thematic review session “Transformation towards sustainable and resilient societies: Building Resilience.” Randall Purcell, WFP Senior Advisor for the 2030 Agenda, informed on the common approach among the RBAs to strengthen the resilience of rural poor, vulnerable and food insecure people’s livelihoods and production systems.

“Going beyond simply taking a common approach, we are collaborating to integrate, layer and sequence our interventions so we target the same people, in the same place and often at the same time for greater transformative impact,” Purcell said.

On 11 July, IFAD delivered a joint statement on SDG11. David Suttie, Policy Advisor, spoke on the importance of urban-rural linkages in delivering the Goal.

“Planning of cities and human settlements creates linkages between rural and urban areas. This creates opportunities for value addition in agri-food value chains across the rural-urban continuum, connects rural producers to urban markets, and enables consumers in urban and rural areas to benefit from diets based around nutritious, diverse and locally produced food” Suttie noted.

On 12 July, René Castro, FAO Assistant Director-General of the Climate,Biodiversity, Land and Water Department, delivered a joint intervention on SDG12, informing that sustainable food systems will act as an enabler of sustainable development.

“Sustainable food systems, in which responsible consumption is encouraged as a driver of less resource intensive production practices, will play a critical role in the achievement of SDG12,” said Castro. “Reductions in food loss and waste can play a significant role in increasing the efficiency and hence sustainability of food systems, reducing pressures on the natural resource environment,” he added.