Transcript 1 - IHPP

Agricultural Policies and Climate
Change:
Challenge and Opportunity for Future
Diets and Public Health
Sirinya Phulkerd
Journal Club
6 Feb 2009
Outline
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Objectives
Methods
Major findings
Summary
Recommendations
Challenges
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Objectives
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To identify what we learn from reviewed evidence and
case studies from around the world that feature
innovative policies and programs in the agriculture and
food sector (including fisheries and foresty) with links to
sustainable natural resource use, resulting in good
nutrition
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To identify challenges and appropriate policy
recommendations in the food and agriculture sectors for
a safe, healthy food supply for consumers
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Methods
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Being the rapporteur of parallel session 2 at Prince
Mahidol Award Conference 2009
List of speakers:
1. Josef Schimidhuber (Head of Global Perspectives Studies Unit, FAO)
‘Global trends in food and nutrition issues: climate change, biofuel and
soaring food prices’
2. Ricardo Uauy (President of the International Union of Nutrition
Sciences) ‘Policy options to improve diet and public health: Addressing
the double burden of malnutrition’
3. Christina Grandi (Board member of AIAB and Laison officer of
IFOAM) ‘Sustainable, organic school meals in Italy’
4. Simon J. Funge-Smith (Senior fishery officer and secretary of APFIC,
FAO) ‘Case studies in fisheries self-governance’
5. Marie L’Abbe (Director of Bureau of Nutritional Sciences, Health
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Major findings
What we learn from reviewed evidence(1)
Global agriculture, food and nutrition
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Food markets are still growing, but increasingly saturated fat.
Exporters and importers in agriculture and energy depend on food
& fuel trade balance.
Climate change especially in developing countries (lower latitude
areas) bears the brunt of in health and agriculture.
Agriculture is considered the single largest source of GHG
emission and will have to make a contribution to reductions!
Critical challenges for health and agriculture in the decades
ahead.
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What we learn from reviewed evidence(2)
Addressing malnutrition in all its forms
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Support strategy addressing all forms of Malnutrition
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Address Undernutrition (vit A, Fe, Zn, I, folate,B12)
Life course approach to nutrition for health
Burden of nutrition related chronic disease
Prevent age related functional decline
Integrate the work of UN, bilateral and multilateral agencies, NGO
and civil society to address the Prevention and Control of
Malnutrition in all its forms
Current and previous Public health and Nutrition Programs
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Targeted to Low SES, based on low weight not weight/height
Foods distributed are high energy/protein often not fortified with
adequate micronutrients, weight gain but not length gain.
Stunted are at increased risk for obesity if given excess energy
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What we learn from case studies(1)
Sustainable, Organic School Meals in Italy
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Appropriate legislation and national guidelines
Modification menus: seasonal variation, availability of locally produced
organic products.
Modification of criteria for tenders: not only price, but quality (freshness,
sustainability of the whole service)
Educational program to children, information tools for parents
Training to local authority staff, responsible for quality control and
supervision
Setting up a participatory approach with all the actors
Organic school canteens in Italy promote healthy eating habits in the
population
Locally procured organic foods, in addition to being environmentally
friendly, can be an important tool for sustaining traditional food culture
and farmers
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What we learn from case studies(2)
Fisheries Self-Governance
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Aquatic resources make a fundamental contribution to food and nutrition
security and health:
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In many developing countries
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Provide dietary quality to diets
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Particular importance for poorer people with less access to land and intensive
systems
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Be aware of potential adverse impacts on nutrition and associated costs:
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Agricultural intensification, development of marine fisheries, aquaculture
development, hydropower, mining, irrigation/water development, agro-based
industries
It is difficult to demonstrate direct health and dietary benefits from the self
governance activity:
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community level – open ways to communicate with fisheries groups and
engage on health related issues
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national level - improved governance of fisheries ensures sustained
contribution of benefits of fish in the diet
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What we learn from case studies(3)
Taking trans fat out of the food supply - the Canadian
Experience
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The Canadian experience indicates that the greatest success is achieved
when all sectors work collaboratively
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Continued progress in reduction of TFA from products in different food categories
Success of the most of the top fast food and family restaurant chains in Canada in
reducing TFA from menu items that have been previously high in TFA (ex. French fries,
chicken products, fish products, and pizzas).
Many initiatives were required
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Action 1: Analytical
Action 2: Mandatory Nutrition Labelling
Action 3: Other Labelling Initiatives
Action 4: Other actions for reducing trans fats in Canada (ie. The Trans Fat Task Force
released its final report June, 2006)
Action 5: Trans Fat Monitoring Program
The media and other stakeholders have played an important role
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helped increase consumer awareness about TFA
helped highlight the actions taken by industry to remove TFA from products
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high profile program: approx 1,300 hits per day on website (following 1st data set release)
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Summary
• Impact on health and food security
– The growth of food market
– Climate change and GHG emission
• Addressing all forms of malnutrition
• Focusing on both individual and environmental factors
(physical, social and macro-level environments)
• Collaborative works with different sectors (especially
food industry) and at different levels (community, national
and international levels)
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Policy recommendations
at global level
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Expand the focus of unhealthy diet/diet inadequacy/diet change
prevention at individual factors (i.e. lifestyle and food preference)
only to include environmental factors (i.e. globalization and media
& advertising)
Build physically-active environments (i.e. building exercise into
daily life)
Access/ availability/affordability of healthy food
Respond to major global changes, including the evolving
epidemiology of nutrition
Involve all the important stakeholders especially food industry
(multi-sectoral policies)
Strengthen supply and demand of healthy choices
Include school based policies
Include maternal nutrition and exclusive breast feeding
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Regulate the food chain e.g. labelling, content of unhealthy
ingredients
Global challenges
1. A vision, mission, and an organisational structure in community,
national and international levels, including their roles
2. Collaborative work between non-and government sectors
• Public health
• Agriculture
• Industry
• Mass communication
• etc.
3. Strong research policy nexus
4. Investment in human and institutional capacity in long term
5. Developing policy monitoring and evaluation
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It is time for Thailand to think
about
Diet, Nutrition and Prevention
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