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433. Symposium “Fruits and Vegetables – Research and Action Opportunities for Human and Planetary Health” is Held Online Today

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In 2021, with the United Nations Food Systems Summit in September and the Tokyo Nutrition for Growth Summit hosted by the Japanese Government on December 7th and 8th, the transformation to build a food system that contributes to human and planetary health is on the global agenda. The key to this transformation is a shift to an earth-friendly diet (Planetary Health Diet), proposed by the EAT Lancet Commission in 2019, which is considered to be a diet that will enable to feed 10 billion people within the limits of the Earth by 2050. It recommends a diet in which fruits and vegetables account for half of the food we eat.
 
Recently, the application of cutting-edge technologies such as genome editing and smart agriculture, which enable a more nutritious and environmentally sustainable supply of fruits and vegetables, has become a reality. On the other hand, access to innovation is uneven, especially for the poor in developing countries, where fruits and vegetables are still out of reach.

The Symposium “Fruits and Vegetables – Research and Action Opportunities for Human and Planetary Health” is held online today, December 6th, at 4:00 PM JST, to discuss the research potential of fruits and vegetables to contribute to health, development, and the environment. Registration is open until 3:00 PM JST today, so if you have not yet registered, please do so using the link below.

Symposium: Fruits and Vegetables - Research and Opportunities for Human and Planetary Health
Program: https://www.jircas.go.jp/en/symposium/2021/e20211206 
Date & Time: December 6 (Mon), 2021 at 16:00-17:45 JST
Format: Online
Registration: Nov 15 (Mon) 09:00 - Dec 6 (Mon) 15:00 JST
URL: https://www.jircas.go.jp/en/symposium/2021/e20211206/entry

For inquiries, please contact the Information and Public Relations Office at:
Email: event-jircas@ml.affrc.go.jp(link sends email)
URL:  https://www.jircas.go.jp/en/form/inquiry
 

Contributors: SHIRATORI Sakiko and KANAMORI Norihito (Information and Public Relations Office), NAKASHIMA Kazuo (Director, Food Program), IIYAMA Miyuki (Director, Information Program)