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FAO Chief: Feeding people and protecting our planet should go hand in hand

10.10.2019 13:11 "Agro Perspectiva" (Kyiv) As of this week, the 21st Golden Autumn- 2019Exhibition is going on (Oct 9–12) within Moscow, FAO reports. It is to be admitted, the Golden Autumn- 2019is the main agricultural forum held annually by the RF Ministry of Agriculture within last 20years. The event has enlisted 1,500businesses from 50RF regions. Exhibition stands and presentations will highlight best practices and success stories of the agricultural sector of Austria, Great Britain, Ireland, Germany, France, Denmark, the Netherlands, Spain, Czech Republic, Switzerland, Poland, Ukraine, Belarus, China, Japan, etc. This year, the partner-country of the «Golden Autumn» is Serbia. As to the report, while speaking on the Exhibition sidelines, FAO Director-General Qu Dongyu has told the green agriculture has a vast potential to transform the agricultural sector worldwide in a way that enables access for everyone to nutritious food and at the same time ensures conservation of crucial natural resources. As to the report, Qu urged the countries to speed up the transition from the traditional agricultural practices to green agriculture, stressing the vital role of digitalization within this process. Qu also warned about the lack of availability and affordability of high quality foods and foods diversity- including a wide range of fruit and vegetables. So, he highlighted the importance of shifting towards green production, green processing, which is «less environmentally polluting and water consuming». «We need to reduce residues of chemicals and other polluting elements in our food,» he said pointing to importance of international standards for this including the Codex Alimentarius. As to the report, he also underscored the need to reduce the foods loss and waste to avoid unnecessary waste of resources, energy and workforce. As to Qu, in order to feed 10milliard people as of 2050, we need to establish good policies enabling us to produce sufficient amount of nutritious foods in a sustainable manner.

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