eleonora kiev food safety and nutrition-dupouy-august 2011
TRANSCRIPT
AGNS: Working together for safer, better quality food
Food and Agriculture Organization of the United Nations
Potential Origin-Linked Quality Food Products and Their Demand in Potential Origin-Linked Quality Food Products and Their Demand in UkraineUkraine National National Workshop Workshop
Kiev, UkraineKiev, Ukraine 25-26 August 201125-26 August 2011
Food safety and nutritional considerations in Food safety and nutritional considerations in
producing GI and traditional foodsproducing GI and traditional foods Eleonora Dupouy
Food Safety and Consumer Protection Officer for Europe and Central Asia
Presentation outline
• FAO – mandate and role in improving nutrition and food safety
• Introduction of the FAO programme on Quality Linked to Geographical Origin
• Modern approaches in ensuring food safety
- raising levels of food and nutrition security- agricultural productivity- rural development- economic growth
Areas of activity:- information- neutral venue - advice to governments- development assistance
FAO’s mandate
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Food security
• Food security is achieved “when all people at all times have physical and economic access to sufficient, safe and nutritious food for a healthy and active life” (1996, WFS)
• Ensuring access to a safe and secure food supply as a basic human right
FAO headquarters, Rome
FAO inter-sectoral and food-based approaches to improving diets and nutrition
Main pillars:
• Sustainable diets
• Biodiversity
• Food safety
FAO support for improving nutrition and its links with agriculture (continuation)
- Narrowing the nutrition gap – available foods and what are needed for a healthy diet
• quantity - availability, stability• quality – variety, diversity, nutritional adequacy
and safety• increasing nutritional value along value chains
(production, preservation, storage, processing, marketing)
– Consumer education and raising awareness of healthy food choices at all levels considering culture and environment aspects;
FAO support for improving nutrition and its links with agriculture (continuation)
– Policies for better coordination of healthy food production/supply and demand favouring healthy food choices
– Agriculture research and extension services– Risk-benefit analysis taking into consideration
the level of food safety hazards in food– Rural development and poverty reduction
strategies, including promoting the production of GI/GO and traditional food
Ever-increasing demand from consumers for quality food
• Food authenticity• Food origin/provenance• Methods of production• Exploring local food culture and culinary heritage• Food diversity• Nutritious and quality food• Safe foodTraditional agricultural and food products, local
specialities and origin-linked food – perfect match to consumers’ expectation
FAO Programme on Quality Linked to Geographical Origin• Launched in 2007• Objectives:
– Contribution to rural development– Provide guidance and assist countries and stakeholders in the
implementation of origin-linked quality schemes• Projects• Workshops, technical consultations• Studies, reports• HQ website – global experiencehttp://www.foodquality-origin.org• REU website – regional focushttp://www.foodquality-origin.org/europe
– Target: institutional and producers level– Adapted to individual economic, social and cultural contexts
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Food safety threats
• Increasing• Often have a global element• Far reaching consequences both in
terms of human health and economic impact (product destruction, market loss etc.)
• More than public health issue – scientific and technical issue as well
FAO’s priorities and ongoing commitments to improving nutrition and food safety – SO-D
• Strategic Objective D: Improved quality and safety of foods at all stages of the food chain– strengthening food safety systems at institutional and
legislative leves;– raising capacities of technical services (inspection,
laboratories);– improving food safety management systems in food
enterprises;– Promoting good agricultural, good manufacturing and
good hygiene practices along the entire food chain;– promoting the production of special quality food linked to
geographical origin.
Key principles for achieving food safety objectives
• Integrated “farm-to-table” approach and enhanced coordination and management in food control
• Introduction of preventive measures throughout the food chain (GAPs, GHPs, GMPs, HACCP
• Transparency of standards and procedures• Scientific basis for standards and controls• Traceability• Application of risk analysis and risk-based systems• Shift of responsibility for food safety to food
producers
FAO’s Programme on Food Quality and Safety
WorkshopsTraining
Technical consultations
Technical cooperation
projects
•Technical publications•Development of international food standards, codes of practices, guidelines and other relevant texts (Codex)
Capacity development
System levelInstitutional
IndividualLegislative framework
Conclusions
• GI/GO food products – potential strong contributors to diversifying diets and ensuring their sustainability, improving nutrition and food security and finally the life quality
• Food quality – broad term, including nutritional value, sensory characteristics and food safety. If food quality indices are voluntary – ensuring food safety is mandatory
• Food producers bear major responsibility for the safety of produced food, governments – guarantors of efficient food safety systems
Conclusions (cont)
• There is need in promoting GI/GO food production and raising awareness for:
• Consumers (benefits for the health, nutritional value)• Producers (economic advantage of the GI/GO
potential)• High-level authorities (providing means for adequate
protection of the unique products specific for different regions/localities)
• FAO - potential partner in raising awareness on the benefits of GI/GO products and in capacity development for their implementation at institutional, legislative, individual levels.
Thank you for your kind attention!
FAO Regional Office for Europe and Central AsiaBenczúr utca 34., 1068 Budapest, Hungary
Tel: 06 1 4612000 Fax: 06 1 3517029
E-mail: [email protected] http://www.fao.org/world/regional/REU
http://www.foodquality-origin.org/europe