Celebrating the International Year of Fruits and Vegetables

AIFV 2021 offers a unique opportunity for FAO to work with stakeholders within the food system to raise awareness about the importance of fruits and vegetables for human nutrition, food security and health.

The Director-General of the Food and Agriculture Organization of the United Nations (FAO), Mr. QU Dongyu, introduced the International Year of Fruits and Vegetables (2021) with an appeal to improve healthy and sustainable food production through innovation and technology, as well as to reduce food loss and waste.

Noting the challenges related to improving production and agri-food chains in a global pandemic, the FAO Director-General is encouraging countries to view the International Year as an opportunity to improve agricultural infrastructure and practices, thereby supporting small farmers. He also stressed that fruits and vegetables were a good way to create cash crops for farmers while increasing healthy food consumption to strengthen our immune systems.

The Secretary-General of the United Nations, Mr. António Guterres, called for a more comprehensive approach to nutrition and sustainability, noting that the upcoming United Nations Summit on Food Systems would also constitute an opportunity to examine the fragility of food systems.

Fruits and vegetables are good sources of dietary fiber, vitamins, and minerals, as well as beneficial phytochemicals. The FAO and the World Health Organization (WHO) recommend the consumption by each adult of at least 400 grams of fruits and vegetables per day to prevent chronic diseases such as cancer, diabetes, heart disease and obesity, as well as to counteract micronutrient deficiencies. Advocacy for fresh produce is in line with FAO’s goal to strengthen the role of small producers and family farmers and fostering broader business options for rural families. Opportunities for gender equity is also very important, as women often play a major role in their households in the production and consumption of fruits and vegetables.

Up to 50% of fruits and vegetables produced globally are lost along the supply chain, between harvest and consumption. The FAO Director-General noted that food loss and waste in the fruit and vegetable sectors continue to be a problem with considerable consequences, and that innovative technologies and approaches are of essential importance as they can help to maintain safety and quality, increasing the shelf life of fresh products and preserve its high nutritional value.

On the environmental side, reducing food loss and waste, improving food security and nutrition and reducing greenhouse gas emissions can reduce the pressure on land and water resources, and increase productivity and economic growth.

The International Year of Fruits and Vegetables (2021) is framed in the context of the United Nations Decade of Action on Nutrition (2016-2025)  and the United Nations Decade of Family Farming (2019-2028). These celebrations are mutually reinforcing while providing greater visibility to small-scale producers and helping to raise awareness of food security and nutrition.

 

Raising Local Awareness 

FAO Guyana is dedicated to raising awareness on the important role that fruits and vegetables play in human nutrition, food safety and health. It is our aim to:

• Work with relevant stakeholders to create opportunities for dialogue and public awareness. 
• Continue the school feeding programme and structure this in such a way that it not only provides an opportunity for school aged children to have access to nutritious and healthy home grown produce but also support creativity and innovation that will increase early interest in fruits and vegetable production.
• Support reliable and sustainable market outlets for small family farmers in different communities throughout Guyana. 
• Support training activities that will empower small farmers to expand their businesses and branch out from basic production to different innovative specialties within the fruits and vegetable value chains.
• Further, FAO Guyana will work along with stakeholders to increase awareness on innovative ways to reduce food loss and waste along the fruits and vegetable value chains as well as highlighting current innovative national businesses that contribute to the reduction of food loss and waste.

With the COVID-19 pandemic, the need to transform and rebalance the way food is produced and consumed has become even more apparent. To this end, FAO will continue to work with all stakeholders to encourage and promote healthy food consumption and sustainable food systems for an overall improved livelihood.