© FAO

Ankara – On 7 May, FAO launched a training programme on sustainable food systems to help Black Sea Economic Cooperation Organization (BSEC) member countries better understand the food systems concept and approach. The training sessions form part of “Black Sea Economic Cooperation Organization-Regional Cooperation Centre for Sustainable Food Systems (BSEC-CSFS)”, a project financed by the Government of the Republic of Turkey under the FAO-Turkey Partnership Programme on Food and Agriculture (FTPP II).

The event started with opening remarks by Sumiter Broca, FAO Senior Policy Officer. Introducing the BSEC-CSFS project, Broca explained that capacity strengthening is a key part of the project and crucial for countries in the region.

In the first session, Jessica Fanzo, Bloomberg Distinguished Professor of Global Food Policy and Ethics at Johns Hopkins University, US, gave an introductory lecture on the concept of food systems. Fanzo detailed the challenges and risks of continuing with a business-as-usual approach, and explained the reasons why we need to transform current food systems.

Current food systems have a negative impact on both health and the environment. A business-as-usual approach to food systems is a contributing factor to global greenhouse emissions and will undermine efforts to achieve the targets set by the Paris Agreement. While inadequate access to food remains a serious problem, a growing number of people in the world suffer from other forms of malnutrition such as micronutrient deficiency and obesity. Unhealthy diets are the top risk factor for disease and death in the world. In addition, natural resources wildlife, biodiversity and ecosystems are increasing under pressure. A transformation is therefore necessary at all stages of the food system from production to processing, distribution and consumption, in order to reduce GHG emissions and provide healthier foods for all.

Fanzo’s lecture was followed by a case study focusing on Ethiopia designed to help participants apply a food systems lens. The case study was presented by Mark Lundy, Lever Director of Food Environment and Consumer Behavior at the Alliance Bioversity International- the International Centre for Tropical Agriculture (CIAT).

The training programme sought to increase knowledge and awareness and ensure a common understanding of the “Sustainable Food Systems” approach. It also provided a forum for sharing related expertise and experiences. The training helped the participants understand the scope and expected results of the ongoing “Member State Dialogues for the 2021 Food Systems Summit” and how to work together to develop national pathways towards sustainable food systems prior to the 2021 Summit and beyond.

During the workshop, participants worked in groups to conduct a country analysis by applying a food system lens to the example of Georgia, using detailed information provided by Fanzo and Lundy.

The second session of the workshop will take place on 24 May when participants will discuss challenges related to food systems and the policy actions necessary to resolve potential problems in multi-actor settings.

About the FAO-Turkey Partnership Programmes

The objectives of the FAO-Turkey Partnership Programmes are to provide support to ensure food security, rural poverty reduction and sustainable forest management; combat desertification; and preserve ecosystems in Azerbaijan, Kazakhstan, Kyrgyzstan, Tajikistan, Turkey, Turkmenistan and Uzbekistan, and other countries of mutual interest.

Established in 2007, the first phase of the FAO Turkey Partnership Programme on Food and Agriculture (FTPP) has benefited from trust fund contributions totaling USD 10 million, financed by the Government of Turkey and represented by the Ministry of Agriculture and Forestry. During the first phase of the programme, 28 projects were implemented in 16 countries between 2009-2015.

In 2014, Turkey and FAO commenced the second phase of the FTPP along with the first phase of the FAO-Turkey Forestry Partnership Programme (FTFP) with an additional fund of USD 20 million, bringing Turkey’s total contribution to USD 30 million.

LINKS:

• Introductory flyer of the BSEC Project
• New project promotes sustainable food systems in the Black Sea region