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Ensuring Food Safety and Food Security
Welcome and setting the scene
by moderator Katherine Richardson
Professor in Biological Oceanography, GLOBE Institute, and leader of Sustainability Science Centre, University
of Copenhagen
Dr. Rob Lake, Institute of Environmental Science and Research, New Zealand
Perspective on how to find a joint path forward when it comes to bridging global differences and emerging
challenges, based on the latest research and findings on the burdens of disease related to food safety and security.
Pathway for Food Safety and Food Security
World Food Summit
29-30 August 2019
Copenhagen
Dr Rob Lake
Institute of Environmental Science and Research
(ESR)
New Zealand
The challenge
Global population growth from 7 billion in 2010 to a projected
9.8 billion in 2050:
• food demand will increase by more than 50 percent
• millions of people remain hungry
• agriculture already uses almost half of the world’s vegetated
land
• agriculture and related land-use change generate one
quarter of annual greenhouse gas emissions
(World Resources Institute, 2019)
Food waste
Of all the food produced in the world each year, approximately
one-third by weight and one-quarter by calories is lost or
wasted at various stages between the farm and the fork.
Globally, food loss and waste results in nearly $1 trillion in
economic losses, contributes to food insecurity in some
developing countries, squanders agricultural land and water
resources, and generates roughly one-quarter of all agricultural
GHG emissions. (World Resources Institute, 2019)
Food safety context: the burden of foodborne
disease
• Thirty-one foodborne hazards caused (at least) 600 million
foodborne illnesses and 420,000 deaths (estimate for 2010).
The most common causes of foodborne illness are diarrheal
disease agents (WHO, 2015: Global Burden of Foodborne
Disease)
• Unsafe food results in an estimated $110 billion in
productivity losses or costs of treating illness in low and
middle income countries, each year (Steven Jaffee, 2019,
World Bank)
Threats to food safety in the future
• Climate change affecting spoilage, human, plant and animal
pathogen prevalence and distribution, migration of pests and
diseases
• Increased agricultural production and intensification driven
by increased population and dietary preference changes,
causing increased use of water, anti-parasitic and
antimicrobial chemicals, pesticides, fertilisers
• Increased contamination of the food supply, and the spread of
antimicrobial resistance.
To address the SDG of zero hunger, it is most
important for food safety efforts to focus on?
• Facilitation of food trade, reduction of food waste. Both can
be improved by inter alia addressing food safety issues.
• Addressing food safety issues in the informal food sector
• Harmonising and equivalence of food standards (Codex
(public), Global Food Safety Initiative (private)) facilitating
trade as globalisation of food supply chains increases
To address the SDG of zero hunger, it is most
important for food safety efforts to focus on?
• Facilitation of food trade, reduction of food waste. Both can
be improved by inter alia addressing food safety issues.
• Addressing food safety issues in the informal food sector
• Harmonising and equivalence of food standards (Codex
(public), Global Food Safety Initiative (private)) facilitating
trade as globalisation of food supply chains increases
To address the SDG of zero hunger, it is most
important for food safety efforts to focus on?
• Addressing knowledge gaps to inform priorities, strategies
and investments
• Allocating resources to improve food safety to
hazards/illnesses of most importance (reductions in lost
productivity, greater access to export markets)
• Aligning national food safety policies with national
dietary/nutritional policies
Key action on food safety towards creating a healthy and sustainable
food system.
To assist with resource allocation, conduct a national burden of
foodborne disease study, to identify priority risks and
opportunities for intervention
To address the SDG of zero hunger, it is most
important for food safety efforts to focus on?
• Facilitation of food trade, reduction of food waste. Both can
be improved by inter alia addressing food safety issues.
• Addressing food safety issues in the informal food sector
• Harmonising and equivalence of food standards (Codex
(public), Global Food Safety Initiative (private)) facilitating
trade as globalisation of food supply chains increases
Birgitte Qvist-Sørensen, Secretary General, DanChurchAid
How can civil society interact and make partnerships
with business and authorities?
P4G Partnership video
Dr. Charles Ochodo, Deputy Director of Veterinary Services at Department
of Veterinary Services, Kenya
Lesson from Kenyan authorities collaborating with multiple stakeholders to build a food safety control
system in Kenya in the dairy and horticulture sector?
COLLABORATION OF MULTIPLE STAKEHOLDERS
TO BUILD A FOOD SAFETY CONTROL SYSTEM –
LESSONS FROM KENYA
PRESENTED AT THE FOURTH ANNUAL WORLD FOOD SUMMIT – COPENHAGEN,
29TH – 30TH AUGUST 2019
Dr. Charles Ochodo, PhD
Kenya – the country
Population – around 50 million people
Area – 580,367 km2
47 semi-autonomous counties
The world's forty-seventh largest country
Lower-middle-income economy
GNI of 1,460
GDP (estimate 2019) - $190.970 billion
GDP Per Capita - $3,867
Second largest economy in eastern and
central Africa
Largest export market is Africa followed by
the European Union
Less than 20% of the land is arable with
adequate rainfall
Most of the land, over 80%, is arid or semi-
arid with insufficient rainfall
Climate varies from tropical along the coast
to temperate inland to arid in the north and
northeast parts of the country
Kenya – the country…
Farms – 80% are small-scale, less than
20 acres in size
Agriculture is the 2nd largest sector after
the service sector: main commodities are
tea, coffee, fresh flowers, milk, meat and
fish.
Agriculture contributes about 30% of the
GDP and accounts for 18% of wage
employment and 50% of revenue from
exports.
There are about 3,000 smallholder irrigation
schemes covering a total area of 47,000
ha.
Large-scale private commercial farms cover 45,000 hectares
accounting for 40% of irrigated land
Manufacturing accounts for 14% of the GDP and is dominated
by food-processing industries
In 2007, the Government unveiled Vision 2030, an economic
development programme aimed at attaining Middle Level
Industrial status by the year 2030.
FOOD SAFETY CONTROL SYSTEM
LESSONS FROM KENYA
Main types of food
Maize and wheat (grains)
Potatoes
Beans, peas
Beef, mutton,
goat meat
Milk
Poultry meat & eggs
Vegetables and fruits
Tea and coffee (beverages)
Current food safety system
Food safety system involves 3 ministries and 10 public institutions.
Legislation is fragmented – efficient enforcement is difficult.
Strategies within the Central Competent Authorities dealing with food
safety are not coordinated or realistic.
Responsibility is divided viz. plant health, animal health, pesticides,
veterinary medicines, certification- plants and plant products, animals
and animal products, fish and fish products…
Mandates overlap and in some cases responsibilities are unclear.
There is no established coordination of the CCAs in food safety
control.
Response to challenges in food safety controlThe inefficiencies, overlaps and gaps in the food safety system are being
addressed through the development of a Multi-Annual National Control Plan
(MANCP)
Under this plan:
We have reviewed the organization and coordination of the country’s food
safety control system
Implementable food safety strategies by respective CCAs have been
developed.
Working Groups by CCAs to realize implementation of respective
mandates in MANCP have been formed.
Risk categorization of necessary activities by CCAs is on-going.
Designation of CAs and their tasks at national, county, regional
and international levels has been accomplished
General organization and management of official controls at
national, county and regional levels including official controls in
individual establishments has been partly achieved.
Over 100 staff performing official controls have been trained.
The intended great leap
Transfer of most responsibilities on food safety from the
regulators (CCAs) to Food/Feed Business Operators
This change is to be realized through amendment of all
relevant laws to transfer responsibility for food safety from
regulators and county governments to FBOs
Currently:
Regulators and inspectors attempt unsuccessfully to ensure
that food is safe to consumers and unnecessarily take
responsibility for food safety.
Health certificates are issued to staff in food businessevery six months but this is no guarantee that the staffwill be healthy in the subsequent months
Inspected and licensed FBOs (annually) are presumed to be on
track, implementing food safety laws and regulations.
Impromptu inspections are rarely done unless there is a
problem or complaint (people falling sick or dying)
Inspectors know the laws and safety standards to demand from
FBOs
But FBOs rarely know the laws and standards, they are hardly
trained to take up food businesses
Most local FBOs just start food businesses after acquiring
trade licenses that have no specific demands on food safety.
Few inspectors are available to handle all food businesses
including the informal ones
Meat selling outlets
Meat transport
THANK YOU
END
Tim Ørting Jørgensen, CCO/ExecutiveVice President, Arla International
Food safety and sustainability from a business perspective.
Tim Ørting,
Head of Arla Foods International
World Food Summit 2019
41 23 September 2019
• 10,300 farmer owners in 7 European countries
• 4th largest dairy provider worldwide• Largest producer of organic dairy• +19,000 colleagues serving +120
markets
Arla is owned by farmers
23 September 2019
42
10bn people challenge
Dairy plays an important role in not only feeding but nourishing the world
23 September 2019
43
Arla’s ambition
To contribute to a sustainable and commercially viable dairy sector
in emerging markets in which we operate
‘Milky Way Partnership Nigeria’ increasesfood security, food safety and farmer’s income
Route to marketDairy facility
Farm management
skills
Milking stations
45 23 September 2019
Most important key actions
• Focus on availability of not only food but nourishing food• We need multi-stakeholder partnerships• Facilitate access and collaboration• New models must be commercially viable over time
Dadi, Nantim Mullah, Deputy Director, NAFDAC
Food safety from the regulators perspective
Food Safety from The Regulator’s Perspective
Director-General (NAFDAC),
Prof Mojisola Christianah Adeyeye
at
The 4th Annual World Food Summit 2019 In
Copenhagen.
Delivered by
Dadi, Nantim Mullah fsi
48
INTRODUCTION
Food is Important!
49
Source: Google images
Implications for food sECURITY
50
What food is?Unsustainable
Food
Production and
consumption
Impacting on
Food security
Factors threatening food security
Food
security
Low
Production
Desertification
Conflicts
51
National food safety POLICY
52
Challenges facing food
safety
Lack of awareness
Dearth of data
Past Inability to enforce compliance
Inadequate infrastructure
Poor Traceability
Abuse and Misuse of
Agrochemicals
Key challenges facing enhancement of
food safety in Nigeria:
WHAT HAS BEEN DONE IN NIGERIA
• Provision of a legal framework
– Product registration.
– On-going development of a track and trace
system.
– Communication and advocacy.
– Upgrade and international certifications of
laboratories
• Review of the National Policy on
Food safety
• Engagements with several Food
safety bodies
53
Summary of KEY ACTIONS ON FOOD
SECURITY and food SAFETY
o Major policy shift by Governments in
sub Saharan Africa on food production
o Promote the dignity, decency and
wellbeing for farmers in developing
countries
o Making food safety an International
requirement.
o Technical cooperation and training to
improve sustainability programmes on
food security and safety.
54
CONCLUSION
Support and promote
sustainable food production and
smarter diets that will end hunger
and reduce poverty.
55
THANK YOU FOR LISTENING
NAFDAC, CUSTOMER-FOCUSED; AGENCY-MINDED
Website: www.nafdac.gov.ng
email us: [email protected]
56
Dr. Kazuaki Miyagishima, Director, Department of Food Safety and
Zoonoses, World Health Organization
The global situation of Food security and Food safety from WHO's perspective
WHO’s Global Role in Food Safety
Do you know WHO ?
• UN Specialised Agency with 194 Member States
• Budget - US$ 4421.5 million (2018-2019)– US$ 25.8 million for food safety (0.6%)
• HQ (Geneva), six regional offices and 150 field offices
• Joint activities with FAO– Codex, Scientific advice, INFOSAN, World Food Safety Day,
Country capacity assessment tools, International food safety conferences
• WHO’s unique activities– Five Keys to Safer Foods, Foodborne disease surveillance,
Disease burden estimates, support to countries in need
Pre-Codex
• JECFA, JMPR, JEMRA, JEMNU
• Ad hoc expert consultations
Codex
• Lead public health agenda and advise Member States
• Enhance country participation through Codex Trust Fund
Post-Codex
• Legislation, Laboratory, Inspection
• Surveillance
• Emergency management Assist countries to implement Codex standards
Provide international risk assessment
Set international food standards
Country
Ministry of Health
Ministry of Agriculture
FAOWHODialogue and coordination
Joint activity
Expert Committees, Codex Alimentarius Commission, INFOSAN,Country needs assessment tool, Foodborne disease surveillance
Big Picture
Food safety as a pillar of food securityless illness and suffering, less medical and social costs
Improved healthimproved participation in
development
Market accessinternational trade capability
Safe trade
Sustainable Development
alleviated poverty,environment protected
What are WHO’s unique roles ?
• Independent risk assessment (scientific advice to Codex and Member States)
• International norm setting (Codex)
• Advocacy, messaging and convening
• Development and provision of tools
• Capacity building projects in developing countries
Food Safety in WHO today
• Some 20 people in HQ
• 0.5 – 1 persons in each Regional Office
• 0 person in Field Offices
• Food Safety will merge with Nutrition in HQ (October 2019?) to form a new department
• Can food safety become mainstream again in public health? How?
Key Actions
• Moving towards coherent regulatory systems– World governance has not changed since 1995
– Multilateral vs Bilateral agreements
• Filling gaps between and within countries– High income / Middle income / Low income countries
• Defining a new role for the public sector
• Anticipating and responding to climate change
• Harnessing new technologies– e.g. Whole Genome Sequencing, Genome Editing
DifferentCountries,
Food Safety is a Bridge between..
Disciplines,
and Sectors.
Short break…Go’ grab refreshments for the table discussions
What are possible key actions needed to ensure future sustainable
food production, food safety and food security across sectors?
From words to action -
Introduction to interactive workshop
What are the 1-2 most important specific actions we can implement now towards ensuring food safety in a
sustainable food system?
What are the 1-2 most important specific actions we can implement now towards ensuring food security in a
sustainable food system?
Which of the above identified actions can maximize the synergies and minimize the conflicting interests of food
safety and food security to reach the common goal?
How do we combine the identified key actions and work together across sectors to
ensure the necessary change and implementation?
Presentations from tables
Moderated by Katherine Richardson
Where do we go from here?
Wrap up and key takeaway points by moderator Katherine Richardson
Lunch and networking
See World Food Summit app for after lunch programme
Thank you for your valuable contributions
