The transformation of food systems at the centre of the Med

Round table organised by FAO

23 July, 16:52

    ROME - Representatives of the 10 countries of the Mediterranean (Albania, Egypt, France, Israel, Italy, Jordan, Malta, Spain, Tunisia and Turkey) participated in a virtual round table to share their perspectives and approaches on the transformation of food systems.
    Drafting of objectives and priority actions for the building of sustainable food systems was facilitated by two "SFS-MED" Summit Dialogues on food systems.
    During the second of these, the round table titled "Pathways for the Future of Sustainable Food Systems in the Mediterranean" was held, on the initiative of the United Nations Food and Agriculture Organisation (FAO), the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), the Secretariat of the Union for the Mediterranean (UfMS), the One Planet Network's Sustainable Food Systems Programme (OPN-SFSP) and the Partnership for Research and Innovation in the Mediterranean Area (PRIMA) Foundation.
    Overcoming unprecedented and interdependent environmental, economic and social challenges that interest the entire region calls for concerted action and effective cooperation as part of a shared vision inspired by the principles of the UN Agenda 2030.
    The two "SFS-MED" Summit Dialogues on food systems brought together about 300 people from over 15 different groups of stakeholders and over 30 countries, who had the opportunity to exchange opinions and share ideas on what can be done, how and who has to be involved in such a change of course in the Mediterranean.
    Proposals that emerged include the sustainable management of soil and land (solutions for water scarcity such as wastewater treatment and desalinisation); the sustainable use of natural resources and agricultural production factors (for example agro-ecology, use of renewable energy); the promotion of healthy food choices and sustainable consumption (school food programmes and food education); strengthening urban and rural connections and the role of cities; the promotion of sustainable rural entrepreneurship through the development of abilities and skills, with particular attention on women and young people; the reduction of food loss and waste; the improvement and harmonisation of governance in food systems on a national and regional level, including through the use of existing structures such as the EU Farm to Fork Strategy or the UN Food Systems Summit.

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