!- Google Analytics ->
To naysayers who doubt that zero hunger goals are realistic and achievable, Ertharin Cousin counters with a simple, direct question: If China can do it, why can’t everyone?
In her kickoff keynote address Monday to FIRST, the former U.S. ambassador to the UN Agencies for Food and Agriculture, and later executive director of the World Food Programme recounted how China suffered a series of famines in the late 1950s, resulting in nearly 50 million deaths. “But things changed in China,” she said. “Despite the fact that some 60 years ago, the world said China would never be able to feed itself, not only does it feed itself today, but it is also a donor country, supporting food access across the globe for developing countries.”
“So, if they can do it in China, why can't we end hunger?” she continued. “Why can't we achieve zero hunger across the world?”
Still, Cousin offers a stark assessment of a broken global food system, in which 690 million people lack the food, water, or other resources necessary to sustain themselves. “Indeed, 3 billion people can't afford a healthy meal,” she said. “They fill their stomachs too often with empty calories, because that's all they can afford; and 250 million people are acutely hungry, living on the verge of starvation. Too often, conflict and climate are affecting 250 million people, and we say they're acutely hungry because too often they die from lack of access to food.”
Cousin added that almost 40% of all the food cultivated is wasted, a loss of $680 billion.
The COVID-19 pandemic only exacerbated this problem, as lockdowns and other restrictions resulted in huge food waste. “Drivers, who normally would drive produce in the evenings when it's cooler, because of curfews, they couldn't drive in the evenings anymore, so they drove during the day, in trucks that were not refrigerated, and put food in warehouses that were not refrigerated, and as a result, what did we see? Increases in food loss, and increases in food prices, making food even more unaffordable for the working poor and low-income families,” she said.
But Cousin adds that the pandemic also might have provided a much-needed wake-up call. “What COVID did was made the world pay attention to food systems,” she said. “Food systems suddenly became a topic of conversation not just with people like me and you, who spend our lives addressing issues related to food, but with the entire global community. We suddenly began to wonder, could we do better?”
What will it take to achieve this? Cousin cited three key hurdles to overcome:
Cousin closed with a personal anecdote from her time as executive director of the World Food Programme. “I refused to take pictures with babies suffering from famine, undernourished children,” she recounted. “I wanted us to send a different message to the world of what was possible, so every place that I went, we took pictures with the fattest, healthiest, happiest babies we could find, because we wanted the world to see when we did the right thing, the outcome, no matter how tough the context, we could make it different.
“We can do this,” she said.
Dietitian Linn Steward suggests that that the FDA’s healthy labeling guidance is too restrictive and does not serve consumers well.
Creative crossovers are reinvigorating traditional beverage category segments and inspiring new product categories.
Criticism of processed foods is not new. However, until recently, the finger-pointing was placed squarely on a specific ingredient or nutrient: too much sugar, too much fat, not enough protein.
The National Strategy’s whole-of-government approach is a first step at breaking silos and was seen on the day of the conference, from USDA, FDA, and White House staff and others leading discussion sessions to current and former members of Congress presenting and hosting.
IFT Members have 24/7 access to a wealth of digital content designed to help them solve problems, expand their knowledge, and gain insights that will help them perform their jobs better, faster, and more efficiently. We’ve curated a collection of sustainability-themed, on demand presentations from last year’s IFT FIRST: Annual Event and Expo just for members, plus our exclusive series on food waste from Food Technology magazine.
Question-and-answer interview with Victor Friedberg of New Epoch Capital and Food Shot Global.
Despite the risk of greenwashing allegations, food companies are tackling multifaceted initiatives to shrink their carbon footprints. Will consumers get it, and how much does it really matter to them?
This column explores new advances in fresh produce packaging that can help fruit and vegetable processors develop strategies to meet new Food Safety Modernization Act traceability rules under Section 204.
How startup founders survived—and progressed—after setbacks and market missteps.
IFT weighs in on the agency’s future in the wake of the Reagan-Udall Report and FDA Commissioner Califf’s response.
Learn how IFT boosts connections, efficiencies, and inspiration for its members.
In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.
IFT’s 2022 Compensation and Career Path Report breaks it down.