World: Availability, accessibility and affordability of quality food are vital for food security, says FAO

Country: World Source: Food and Agriculture Organization of the United Nations At World Nutrition Day 2026, FAO Director-General calls for effective collaboration to ensure that basic, nutritious, healthy, and functional foods reach those who need them most Rome - At World Nutrition Day 2026, the Director-General of the Food and Agriculture Organization of the United Nations (FAO), QU Dongyu, emphasized that food security is not a problem of food production alone but a combination of food availability, food accessibility and food affordability, as well as the quality of food. He addressed the high-level event “Delivering as One for Coherent Nutrition Action” during Rome Nutrition Week 2026 at FAO headquarters in Rome. “We must produce sufficient, diverse, and safe food, but food availability is not just about calories – it is about the quality of what we grow,” he said. Referring to the “Four Levels of Food” framework, the Director-General outlined a pathway from basic staples that prevent hunger, to nutritious foods that provide essential vitamins and minerals, healthy diets that reduce disease risks, and functional foods with scientifically proven benefits beyond basic nutrition, such as fermented products or bio-fortified crops He affirmed that “FAO is working with countries to reshape agrifood systems, so they deliver not just basic staples, but nutritious, healthy, and functional foods.” This involves diversifying production, reducing post-harvest losses, and protecting biodiversity to ensure food diversity on our plates. Regarding food accessibility, Qu highlighted the need for targeted interventions for vulnerable populations: “For rural communities, indigenous peoples, and women-headed households, we need targeted interventions such as school feeding programmes, local food procurement, and support for smal...

Original source: Relief Web