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Biodiversity, Dietary Diversity and Quality

Biodiversity, Dietary Diversity and Quality Emile Frisson, Director General, Bioversity International Food Security in Africa – Bridging Research and Practice Sydney, Australia 29 – 30 November 2012. Context. The Current Situation.

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Biodiversity, Dietary Diversity and Quality

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  1. Biodiversity, Dietary Diversity and Quality Emile Frisson, Director General, Bioversity International Food Security in Africa – Bridging Research and Practice Sydney, Australia 29 – 30 November 2012

  2. Context

  3. The Current Situation • 870 million undernourished and 2 billion micronutrient deficiencies • 1.4 billion adults overweight and childhood obesity rising • Of the 50,000 edible plants only a few hundred significantly contribute to food supplies • 3 (Maize, Rice and Wheat) provide 60% of world’s food energy intake

  4. Necessary Actions • Innovative strategies for sustainable and resilient food systems, emphasizing biodiversity • Rethink how food is produced, stored, processed, distributed, marketed and consumed • Some Key Issues are: • Focus on productivity increases of staples • Dietary Transition • Value Chain and Food System Approach • Habitat loss, resource depletion, population, climate change

  5. Nutrition, Biodiversity & Agricultural Interventions

  6. Nutritional Status SHORT ROUTES Interventions • - Breastfeeding • Complementary • feeding • Vitamin A • supplementation • - Zinc, Iron, Folate • supplementation • - Hygiene Immediate causes Food/nutrient intake Health Household Food Access Care Resources Food security Care Resources Health, Water/ Sanitation Services Underlying causes at household/ family level LONG ROUTES • Agricultural intensification • - Biodiversity • Poverty reduction • - Income generation • - Education • Health systems • strengthening • Womens’ • empowerment INSTITUTIONS Basic causes at societal level POLITICAL & IDEOLOGICAL FRAMEWORK ECONOMIC STRUCTURE Adapted from Ruel (2008) & UNICEF (1990) RESOURCES ENVIRONMENT, TECHNOLOGY, PEOPLE

  7. Agricultural biodiversity and nutrition - pathways

  8. Sustainable Diets and Food Systems Staple food production essential for macronutrients but must be….. 1 Complementedwith foods that provide essential nutrients, livelihoods and ecosystem services 2 Recognizing agricultural biodiversitydecreases risk (diversification) and increases resilience while avoiding natural capital depletion 3

  9. We know it is critical as: a safety net against hunger a basis to strengthen local food systems and environmental sustainability a rich source of nutrients for improved diet diversity and quality Where does agricultural biodiversity fit?

  10. The Economist Feeding the World – Africa Conference Johannesburg 15-16 November 2012

  11. The EconomistFeeding the World – Africa Conference 1 The crucial role of women 2 Importance of investment in research 3 Innovative public/private partnerships 4 Food and NUTRITION security Greater focus on and use of the diversity of African crops 5

  12. Re-introducing green leafy vegetables in Kenya

  13. Thank you For more info:www.bioversityinternational.org

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