According to 2019 estimates, 21.3% (144 million) of the world's under-5 children are developmentally impaired, 6.9% (47 million) are underweight and 5.6% (38 million) are overweight. The United Nations Food and Agriculture Organization (FAO)/World Health Organization (WHO) recommendation of at least 400g of fruit and vegetables per capita per day is met only in parts of Asia and upper middle income countries. The global poverty rate reached 8.8% in 2020, reaching this level for the first time since 1998. The impact of COVID-19 has exacerbated these trends, increasing these numbers by an additional 132 million people, and the imposed restrictions have reduced the workforce for fruit and vegetable production, limited shipping and marketing activities, resulting in higher consumer prices. Simply put, the world is moving away from the Sustainable Development Goals by 2030.
Promoting the sustainable production of fruits and vegetables is central to realizing FAO's strategic goals. Particular attention needs to be paid to its production, as the current supply does not meet global nutritional requirements. Fruits and vegetables are extremely perishable, making them a "critical point" in the fight to reduce food loss and waste. Fruits and vegetables are high-value crops that can be grown on small plots, creating economic opportunities for small-scale farmers. Food safety is a critical issue as fruits and vegetables are often eaten fresh or raw. Promoting good practices in producing, harvesting and post-harvest processing of fresh produce reduces the risk of food contamination and helps maintain quality, reducing losses. Because fruit and vegetable value chains are labor and knowledge intensive, on-farm and off-farm employment opportunities can create jobs that are attractive to young populations. Initiatives to make fruit and vegetable production and supply chains more sustainable, especially supporting women entrepreneurs, can be a strategic starting point, as women have traditionally produced and processed fruit and vegetables.
The accompanying book “FRUIT AND VEGETABLES / Opportunities and challenges for small-scale sustainable agriculture” has been prepared with the awareness of the critical role that fruit and vegetable production plays in achieving the Sustainable Development Goals. In addition, the book aims to guide practitioners and policy makers on sustainable fruit and vegetable production and value chain management that are resistant to changes in climate or market demand.
I watched with pity the progress of the 10-15 year old lemon trees, which I had watched on TV, with heavy construction equipment, and the progress of the agricultural lands on the way to concrete. We must produce, if we do not produce, we should support those who produce, not hinder them.