Namukolo Covic, Ethiopia ; Abdellatif Bour, Morocco ; Jacques Delarue, France ; Suzanne Piscopo, Malta ; Yves Desjardins, Canada ; Bhimanagouda Patil, USA, Julian Heyes, New Zeland ; Michael Netzel, Australia ; Tim O’Hare, Australia ; Claire Mouquet, France ; Seraphin Kati-Coulibaly, Ivory Coast ; Julia Baudry, France
Plant-based healthy diets including more fruits, vegetables and pulses are recommended in a global health perspective. The relationships between food and human health are important issues in the dynamics to be promoted within more sustainable food systems. These issues concern consumer perception and behavior, the characteristics of foods and the ways in which they are produced, including processing and home practices, that impact both environment and human health. The changes to be made along the food systems can play an important role from a health prevention perspective. The levers for action may be related to (i) malnutrition (under- and overnutrition and micronutrient deficiencies) and non-communicable diseases targeted to vulnerable populations (ii) the consumer behavior in regard to his/her food environment/supply (iii) social innovations to improve the consumption of horticultural products (iv) public health policies to achieve sustainable development goals, SGD 2 (End hunger, achieve food security and improved nutrition and promote sustainable agriculture) and 3 (Ensure healthy lives and promote well-being for all at all ages. More research aims identifying ways to elaborate the nutritional and sanitary quality of plant foods and to better control the environmental impacts. However numerous questions raise about health gains, the convergence of health perspective with environmental, social and economic improvements, the place of biofortification versus biodiversity in diet...
The following topics will be developed during the symposium :
• Health benefits of horticultural products in diets
• Biofortification versus biodiversity in diets
• Promotion of underused or neglected horticultural products
• Consumer perception and behavior
• Consumer changes in crisis situations
• Health benefit/risk of production modes
• The place of horticultural products in food environment
• Nutrition and health as a lever to transform food systems
• Social innovations to sustain good health.
• Impact of public health policies