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Sweden and UNDP Turkey Point Out the Importance of Sustainability in Food
17 Sep 2022The Consulate General of Sweden in Istanbul and UNDP Turkey shared their sustainability goals at the "Sustainable Flavors from Sweden" reception they organized. Swedish Istanbul Consul General Peter Ericson and UNDP Turkey Resident Representative Louisa Vinton pointed out that food consumption is critical for a sustainable future.
The increase in the world's population and the resulting depletion of natural resources pushes all countries to be more conscious about sustainability. Climate change and carbon emissions, triggered by many different factors, affect the food sector the most.
Within the Sustainable Development Goals (SDGs) adopted by the United Nations (UN), SDG 12.3 target was determined as "halving global food waste per capita at retail and consumer levels by 2030 and reducing food losses in production and supply chains, including post-harvest losses".
Globally, approximately 14 percent of food produced is lost between harvest and retail, while an estimated 17 percent of total global food production is wasted, according to the UN.
According to the UN Food and Agriculture Organization (FAO); In Türkiye alone, 18 million tons of food are thrown away every year. This figure increases to 88 million tons for European Union (EU) countries.
Food loss and waste undermine the sustainability of our food systems, and when food is lost or wasted, all resources used to produce that food, including water, land, energy, labor and capital, are wasted.
The reception, organized by Swedish Istanbul Consul General Peter Ericson and UNDP Turkey Resident Representative Louisa Vinton, was organized to draw attention to sustainable food systems for a sustainable future, to support the fight against food waste and to raise awareness about the UN Sustainable Development Goals. The date of the invitation, which was given on October 12, was specifically chosen to be between September 29, International Food Loss and Waste Awareness Day, and October 16, World Food Day, to raise awareness.
At the night hosted by Swedish Istanbul Consul General Peter Ericson; A special menu prepared by Swedish Palace Chef Nusret Altundağ, using sustainable foods with a combination of Swedish and Turkish cuisine, was presented to the guests. Particular attention was paid to the ingredients used in the prepared menu being natural and seasonal products that can be found in Turkey in October.
Stating that "waste-free kitchen" practices have an important role in preventing climate change, Swedish Istanbul Consul General Peter Ericson said; "As we all know, food waste is one of the biggest global problems that causes a number of social, economic and environmental consequences. Sweden is among the leading countries in the fight against food waste by taking many initiatives to combat food waste and promoting sustainable food culture," he said.
Continuing his speech by explaining the awareness campaigns they organize to stop food waste movements and their support for innovative solutions developed by the private and public sectors, Ericson said, "By taking steps in cooperation with the Swedish National Food Agency, the Swedish Environmental Protection Agency and the Swedish Board of Agriculture, we are carrying out many studies to reduce food waste throughout the entire process from farm to customer. In accordance with Target 12.3 within the scope of the Sustainable Development Goals, the Swedish Government aims to reduce the total food loss and waste produced throughout the entire food supply chain." These targets are to reduce the total amount of food waste by at least 20 percent per person from 2020 to 2025 and to deliver the increasing share of food production to retailers and consumers by 2025. Additionally, as the Swedish Government, we find and support Türkiye's "Zero Waste" initiative in terms of encouraging the efficient use of limited resources with its bold and ambitious plans, preventing waste, minimizing and reusing waste. he said.
UNDP Turkey Resident Representative Louisa Vinton said, "The COVID-19 pandemic has reversed two decades of global progress in reducing hunger in just two years. During this period, the number of people with severe food insecurity has doubled, from 135 million to 276 million. This decline shows how fragile our agricultural food system is and underlines the need to increase food availability to ensure that all people in the world have a healthy diet at all times. Eliminating food waste is a crucial part of any solution." he said.
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