The report underlines that today the poor quality of diet currently represents a greater threat to public health than malaria, tuberculosis or measles while at the same time about one third of all food produced for human consumption never reaches the plaque consumers. The brief letter was prepared by the World Group on Agricultural and Food Systems for Nutrition in collaboration with the Food and Agriculture Organization of the United Nations (FAO).
The report points out that foods such as fruits, vegetables, seeds, nuts, dairy products, meat and fish are rich in nutrients, but they are also extremely perishable and therefore susceptible to losses throughout the system food. To address all forms of malnutrition and promote healthy eating, FAO Panel Member and Director-General José Graziano da Silva note: "We need to implement food systems that increase the availability, accessibility and consumption of fresh food and rich nutrition for everyone By taking concrete steps to reduce the loss and waste of fresh food and nutritious food, it is a key part of this effort. "The summary proposes a series of policies actions in the entire food system: educating stakeholders, attention to perishable food, improving public and private infrastructure, encouraging innovation and bridging the lack of knowledge and knowledge on waste and food waste.
President of the Institute of Public Health of India (PHFI), Srinath K. Reddy, welcomed the information notes and stated: "The political actions of the World Team show how reducing food waste and waste can play a key role in improving the poor and inadequate diet of about 3 billion people and often responsible for persistent sub-nutrition as well as the increase in overweight and obesity with the consequent increase in non-communicable diseases ".
FAO data shows that in countries with low incomes food is mostly lost during harvest, storage, processing and transport, while in high income countries, the problem is wastage in terms of retail and consumption. Together, they have a direct impact on the number of calories and nutrients actually available for consumption. Loss and loss of micronutrients are of particular concern because of their direct impact on well-being, learning ability and productivity. At a global level, agriculture produces 22% more vitamin A than is required. However, after loss and waste, the amount available for human consumption is 11% lower than necessary.
"Reducing the loss and wastage of nutritious foods – the FAO points out – could therefore bring significant health benefits and bring economic benefits as the value of lost or lost food is estimated at $ 1 trillion a year. already produced will also avoid water, land and energy waste used to produce them. "
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