The report highlights that today's poor quality nutrition poses a greater threat to public health than malaria, tuberculosis or measles, while at the same time about one-third of any food produced for human consumption never reaches the consumer plate. It has been briefly prepared by the Global Panel on Agriculture and Food Nutrition in cooperation with the United Nations Food and Agriculture Organization (FAO).
The report states that foods such as fruits, vegetables, seeds, nuts, dairy products, meat and fish are rich in nutrients, but are also very perishable and therefore vulnerable to losses throughout the food system. To address all forms of malnutrition and promote healthy eating, panel member and FAO General Director, José Graziano da Silva, notes: "We need to implement food systems that increase the availability, availability and consumption of fresh food and rich nutrients for everyone By taking specific a measure to reduce waste and waste fresh food and nutrition is a fundamental part of this effort. "It briefly suggests a series of political actions throughout the food system: education of interested parties; pay attention to the detestable food; improve public and private infrastructure; stimulate innovation; and overcome the lack of data and lack of knowledge about waste and food waste.
Panelist and President of the Public Health Foundation of India (PHFI), Srinath K. Reddy, greeted the informative remarks and said: "The global activities of the global group show that reducing food waste and waste can play a key role in improving poor and inadequate diets of about 3 billion people and often responsible for permanent sub-nutrition as well as increasing excessive body weight and obesity with the consequent increase in non-communicable diseases ".
FAO data show that in low-income countries food is largely lost during harvesting, storage, processing and transportation, while in high-income countries, the problem is waste in terms of retail and consumption. Together they have a direct impact on the number of calories and nutrients that are actually available for consumption. Micronutrient losses and waste are particularly concerned about their direct impact on well-being, learning ability and productivity. Globally, agriculture produces 22% more vitamins than we need. However, after the loss and waste, the amount available to human consumption is 11% lower than needed.
"Reducing food waste and wastes," FAO said, "could therefore produce significant health benefits and could also provide economic returns, as the value of lost or consumed food is estimated annually at $ 1 billion, but the food already produced will also avoid the waste of water , land and energy used for their production ".
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