Video Archive of TOKYO NUTRITION FOR GROWTH SUMMIT 2021

After the UN Food System Summit, a major trend of food systems transformation toward achieving the SDGs has been formed. In this session, we summarized the discussions at the UN FSS and the Japan’s commitments. In particular, we confirmed that all stakeholders should understand the necessity of efforts towards “food sustainability” and create a momentum to work together with shared goals, working toward the potential of various innovations as the key to "achieving both productivity improvement and sustainability", and solving the long-term challenges of agriculture, forestry, fisheries, and food industry, which our Strategy for Sustainable Food Systems aims to realize.

There is no one-size-fits-all solution to the diverse challenges faced by all countries and regions, including developing and emerging economies. On the other hand, the world does not have enough resources (people, goods, money) to tackle each issue individually. In order to realize the most effective local production for local consumption through global wisdom sharing, we need to change the world through "Innovative Partnership" with the active participation of non-traditional actors who have been involved in food and nutrition. In this session, with the message of "Food is Local, Wisdom is Global”, we discussed how the perspective of "Nutrition by All" is essential to realize "Nutrition for All" in a sustainable manner.

In order to achieve environmentally friendly and sustainable food procurement, it is necessary to harmonize the global food system and self-sustaining ecosystem within each region. In addition, to solve the problem of "double burden of malnutrition" that is rapidly increasing in the world, especially in developing and emerging countries, it is necessary to improve eating habits by promoting healthy diets. In this session, we shared the latest efforts of the global community to improve nutrition around the world, and discussed how social systems should be to realize these efforts and how multi-stakeholder partnerships should be developed for Japanese companies to actively contribute to solving nutritional issues. 

The recent COVID-19 pandemic has further worsened the hunger problem. Even in countries and regions where hunger and poverty have almost ended, a new nutritional challenge, “the double burden of malnutrition”, which means low-nutrition and overnutrition existing simultaneously, has spread. In this session, we focused on the diverse values of food, not just the discussion of individual nutrients regarding the new way of "food education" in the "New Normal" era. Based on Japan's efforts, we considered the comprehensive efforts of the local community to realize a healthy diet without leaving behind those who are vulnerable in society, that is, “the fundamental population approach" in food education. 

Japan's food culture has been developed and passed down from generation to generation, nurtured by its rich climate. In recent years, in order to overcome nutritional issues associated with changes in dietary habits, we have made various efforts along with the development of nutritional science, to achieve the current healthy and longevity society. Nowadays, the health value and sustainable value of traditional Japanese food are being reaffirmed. In this session, we shared Japan's experience and knowledge about the value of “food culture”, including scientific approaches, and confirm that it is necessary to build healthy and sustainable dietary habits by utilizing the unique food culture in all regions.

The Nutrition Japan Public-Private Platform (NJPPP), which was established in the wake of the London N4G Summit, has been promoting efforts to improve nutrition in developing countries, such as improving workplace nutrition. In addition, the Public-Private Council for Promoting Global Food Value Chain, which promotes the overseas development of Japan's food industry, has been discussing how to build partnerships with local communities for sustainable development. In this session, based on the past achievements and experiences, we discussed how the Japanese business sector should contribute to solving nutrition issues, perspectives for appropriately addressing regional issues, organizing various approaches, and the necessity of building sustainable partnerships.

In this session, the presidents and CEOs of the four Japanese companies presented their own Tokyo N4G Summit’s commitments. In addition, those presidents and CEOs shared their knowledge on the four points that we should focus on in our actions to implement the theme 2 of Tokyo N4G Summit, "Food: Building food systems that promote healthy diets and nutrition": (1) Food Systems Transformation, (2) Promotion of Food-related innovation in Business, (3) Promotion of Nutrition-related Behavior Change in Consumers, and (4) Support for Nutrition Improvement in Developing and Emerging Countries. Finally, as a summary of the side event, the Ministry of Agriculture, Forestry and Fisheries presented an "Action Plan," specific action plans for implementing N4G Compact by Japan’s food stakeholder.