NO SECURITY WITHOUT FOOD SAFETY

FOOD security for all is a cornerstone of the UN 2030 Agenda, which recognises that global sustainable development can be achieved only if hunger and malnutrition are eradicated.

Food security does not only mean that enough food is produced and that all people have access to it.

It is also fundamental that all food is safe for consumption. That is: there is no food security without food safety.

Globally, food-borne illnesses affect 600 million people and cause more than 420 000 deaths each year, according to an assessment by the World Health Organisation (WHO).

Children bear the most tragic toll, in terms of mortality and due to stunting, which affects 150 million children under the age of five and is often caused by dangerous microbes or parasites that creep into their meals.

The costs of unsafe food go far beyond human suffering. Contaminated food hampers socio-economic development, overloads healthcare systems and damages economies, trade and tourism. Economic opportunities in the international food market are lost to countries that are unable to meet food safety standards. The World Bank reckons that food safety mishaps cost developing countries more than $100 billion (R1.4 trillion) a year.

An increasingly globalised food supply means that risks from unsafe food can rapidly escalate from a local problem to an international emergency. Many developing countries import a significant share of the food supply for their populations, with some – such as in the Pacific islands – relying almost entirely on food imports.

While many countries have sophisticated food-safety tools and systems, many do not. In the rapid evolution of science, technology and communication today, as well as changes in agriculture, environment and consumer behaviours, authorities need to keep vigilant, share information and resources, and find ways to ensure all stakeholders contribute to effective outcomes.

Unfortunately, food-borne illnesses are likely to spread via foods that have strong nutritional qualities – fibre-rich salad ingredients, for example – and public fears about their consumption can lead to greater consumption of hyper-processed foods that exacerbate the problem of obesity.

Climate change is also undermining the safety of food. For example, the risk of aflatoxin – a carcinogen found in staple crops in tropical areas where hunger rates tend to be high – will expand as temperatures rise and rainfall patterns change. Mitigating such risks is vital, especially to vulnerable communities. The stakes are high, and there is no alternative to investing wisely and robustly in this area.

This year, the UN Food and Agriculture Organisation (FAO) is co-organising two major international conferences to discuss the future of food safety. The first took place in Addis Ababa, Ethiopia, on Monday and Tuesday, in a partnership between FAO, the WHO and the AU. The second will take place in Geneva in April, which the FAO is co-organising with WHO and the World Trade Organisation

Food safety requires a participatory approach. From production to consumption, safeguarding our food is a shared responsibility.

José Graziano da Silva is the directorgeneral: Food and Agriculture Organisation, of the UN

The stakes are high and there is no alternative to investing wisely and robustly in this area