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Shaping the nutritional environment to promote a balanced diet – Food environments for improved nutrition

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16 - 17 May 2019. Bonn, Germany. Federal Office for Agriculture and Food (BLE). “Shaping the nutritional environment to promote a balanced diet ("Food environments for improved nutrition".

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Shaping the nutritional environment to promote a balanced diet – Food environments for improved nutrition

  1. 1. Shaping the nutritional environment to promote a balanced diet – Food environments for improved nutrition Dr. Frank Begemann Federal Office for Agriculture and Food – BLE Workshop on the 16th and 17th May 2019
  2. 2. Diets around the world Germany Senegal India http://time.com/what-kids-eat-around-the-world-in-one-week/
  3. 3. Germany: Establishment of a Federal Center for Nutrition (BZfE) Young families: pregnancy, period of breastfeeding Early childhood School children Adolescents Adults and elderly Healthy Start - Young Family Network Information material, concepts and training for teachers Improve the quality of food, provided in day-care centres and schools Information material and support for nutrition advice and food & nutrition communication
  4. 4. Focus of 1st and 2nd Call along the Value Chain Food Production Handling and Storage Food Processing, Packaging Distribution Marketing and Consumption 1st Call 2013 Diversified Agriculture for balanced Nutrition in Sub-Saharan Africa 8 consortial projects (8 Mio €) 2nd Call 2016 Innovative approaches to process local food in Sub- Saharan Africa and Southeast Asia 9 consortial projects (9 Mio €)
  5. 5. 3rd Call: Linking food systems and diets Agricultural production Storage & distribution Processing & packaging Retail & markets Food supply chains  Food availability and physical access (proximity)  Economic access (affordability)  Promotion, advertising and information  Food quality and safety Food environments Choosing where and what food to acquire, prepare, cook, store and eat (based on price, income, information, preferences) Consumer behavior Biophysical environment Innovation, technology, infrastructure Policies and economy Society and culture Demography Drivers Nutrition and health outcomes Political, Social, economic, environmental impacts quantity, quality, diversity, safety Diets Adapted by IFPRI from HLPE (2017): “Nutrition and Food Systems”. Scope of 3rd call
  6. 6. 3rd Call: Linking food systems and diets - food environment research Food Environment Research • highlights the relationships between food systems  food environments  diet choices, and their implications for nutrition and health, • allows to consider external dimensions and personal determinants in a systematic manner. BMEL is funding international research cooperation projects Research projects should contribute to: • transforming food systems towards better nutrition and health, • linking food supply chains with food choices of the individual, • making food environments conducive for healthy consumption decisions and diets
  7. 7. Objective of the workshop To improve nutrition and health in the partner countries, this workshop aims at assessing existing research gaps in the area of food environments in the geographic regions of the 3rd call (Sub-Sahara Africa and South and South- East Asia) The outcomes of the workshop will be considered for the next call.
  8. 8. Way forward: Thursday, 16.05.2019 Timeslot Activity 11.30 – 11.45 Setting the scene by Dr. Begemann 11.45 – 13.00 Lunch at the cafeteria of the BLE 13.00 – 15.30 Division into 3 working groups on topic 1: Characterizing different food environments 15.30 – 16.00 Coffee break 16.00 – 17.30 Plenum: Presentation of results of group work on topic 1 (15min/group + 15min discussion per group) 19.00 Social dinner at Bastei (Von-Sandt-Ufer 1 | 53173 Bonn Bad Godesberg)
  9. 9. Friday, 17.05.2019 Timeslot Activity 08.30 – 09.00 Short reflection on day 1 09.00 – 11.30 Group Work on topic 2: Consumer behavior, diets and nutrition outcomes (Coffee in the group in each room separately) 11:30 – 13.00 Plenum: Presentation of results of group work on topic 2 (15min/group + 15min discussion per group) 13.00 – 14.30 Lunch at the cafeteria of the BLE 14.30 – 16.00 Plenum: Synthesis of discussions, research gaps and prioritizing research needs, closing words and evaluation 16:00 Farewell coffee
  10. 10. Day 1: Food environment characterisation What are the challenges? Existing solutions (good practices?) Research gaps and needs Please indicate the particular geographic region and target group under each dimension Food Environment Dimensions Food availability & physical access (proximity to food, type of sales points in rural & urban settings, infrastructure) Economic access (prices, affordability of different food) Direct sales environment & marketing (promotion, advertising and information, product labelling) Rules & regulations (minimum standards: safety and quality; Instruments: taxation, subsidies, Sustainable Natural Resources Use
  11. 11. Day 2: Consumer behavior, diets and nutrition outcomes What are the challenges? Existing solutions (good practices?) Research gaps and needs Please indicate the particular geographic region and target group under each dimension Consumer behavior, diets and nutrition Consumer behaviour (choosing where and what food to acquire, prepare, cook, store and eat) Diets (quantity, quality, diversity, safety) Nutrition and health outcomes (promotion, advertising and information, product labelling) Socio-cultural settings (gender roles and responsibilities, norms and beliefs) Rules & regulations (minimum standards: safety and quality; Instruments: taxation, subsidies, Sustainable Natural Resources Use
  12. 12. Group work tasks Elaborate the topic while considering: • Different geographic regions (Subsahara Africa, South Asia, South East Asia) • Rural and urban settings • Policies • Markets • Education • Information & communication technology • Socio-cultural aspects • Different stakeholders/actors, their roles and responsibilities, their perspectives and needs (different target groups, particular vulnerable groups)
  13. 13. Group work (Summary) Three working groups on each day Facilitators: 1. Group 1: Richmond Nii Okai Aryeetey 2. Group 2: Bertha Lilian Mkandawire Munthali 3. Group 3: Suriyan Vichitlekarn Select geographic region and target groups Visualise your results Report back to the plenary Time for Group work: 2 hrs 30 min
  14. 14. Working groups Group 1 (room: 7-6-52) • Facilitator: Prof. Richmond Nii Okai Aryeetey  Participants: Dr. Zipporah Bukania, Francois Stepman, Aminuzzaman Talukder, Dr. Nicole Claasen, Dr. Heike Baumüller, Ariana Bystry, Silvia Dietz, Wiebke Nieberg Group 2 (room: 7-6-48) • Facilitator: Bertha Lilian Mkandawire Munthali  Participants: Dr. Johanna Schott, Benjamin Abugri, Dr. Lwin Mar Hlaing, Dr. Andrea Rothe, Prof. Frank Bliss, Dr. Christine Hbirkou, Dr. Katharine Tröger Group 3 (room: 7-6-51) • Facilitator: Suriyan Vichitlekarn  Participants: Dr. Rose Omari, Dr. Katinka Weinberger, Nomindelger Bayasgalanbat, Maja Clausen, Dr. Johannes Simons, Gabor Figeczky, Dr. Helen Laqua

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