FAO/WHO International Workshop

on Fruits and Vegetables 2020 in preparation for

the International Year of Fruits and Vegetables 2021
Workshop report
 FAO/WHO International Workshop
on Fruits and Vegetables 2020 in preparation for
the International Year of Fruits and Vegetables 2021

Workshop report

Food and Agriculture Organization of the United Nations

Rome, 2021
Required citation:

FAO. 2021. FAO/WHO International Workshop on Fruits and Vegetables in preparation for the International Year of
Fruits and Vegetables 2021. Rome. https://doi.org/10.4060/cb6234en

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CONTENTS
Foreword iv

Acknowledgements v

Abbreviations and acronyms vi

Summary vii

1. Situational analysis of fruits and vegetables – huge importance for health, but
insufficient attention and consumption 1

2. FAO/WHO International Workshop on Fruits and Vegetables 2020 7

3. Analysis of advances and challenges in fruits and vegetables as described in the three
background papers 11

Paper: “Effects of fruit and vegetable consumption on health outcomes” 11

Paper: “Promoting sustainable fruit and vegetable value chains – Policy Review” 13

Paper: “The effectiveness of policies and programmes promoting fruits and vegetables” 16

4. Conclusions 19

General conclusions 19

Conclusions by subtopic 21

5. Recommended actions 23

Global level 23

Country level 24

6. Existing data and knowledge gaps 31

7. Way forward 33

References 35

Annexes 41

Annex 1: Participants 41

Annex 2: Workshop agenda 43

iii
 FOREWORD
Fruits and vegetables are an important part of healthy diets. It is widely recognized that an
increase in fruits and vegetables consumption can result in beneficial health and nutrition
outcomes. Despite this fact, data show that the global production and consumption of fruits
and vegetables are insufficient, and they are often offered at prices unaffordable to many,
especially for vulnerable population groups and those living in poverty.

In preparation for the International Year of Fruits and Vegetables (IYFV), which will take
place in 2021, and to take stock of progress made since the Joint FAO/WHO Workshop on
Fruit and Vegetables for Health (held in Kobe, Japan, in 2004), the Government of Chile and
5-a-Day Chile requested that FAO and WHO hold an international workshop on fruits and
vegetables in 2020. The aim was, firstly, to gather scientific evidence on important aspects of
the health impacts, production, value chains and consumption of fruits and vegetables, and,
secondly, to come up with innovative, practical and feasible recommendations for various
stakeholders, specifically decision and policy makers. These objectives were achieved. The
outcomes of the workshop will be used not only in the promotion of the IYFV, but also in
the development of key messages and recommendations for global, regional and national
actions. Our shared objective is for all adults to consume the recommended minimum intake
of 400 grams of fruits and vegetables per day as an integral part of a diverse and healthy
diet. We must also recognize that the benefits extend beyond human health. Reduced
health service expenditure to treat malnutrition and non-communicable diseases (NCD)
and increased planetary health are added benefits of replacing a greater share of animal
and ultra-processed foods with fruits and vegetables, particularly if they are sustainably and
safely produced.

I am looking forward to seeing a better global food and nutrition landscape as new policies,
laws, regulations and programmes are put in place to enhance the production, value chains
and consumption of fruits and vegetables as part of the transformation of the food system
for healthy diets. Key in this endeavour will be ensuring that fruits and vegetables are
available everywhere at affordable and fair prices for all, leaving no one behind. This would
be a great contribution to putting us on track to achieve the Sustainable Development Goals
(SDG), particularly SDG 2.

Anna Lartey
Former Director
Food and Nutrition Division
FAO

iv
ACKNOWLEDGEMENTS
We wish to thank the experts who drafted the background papers and/or contributed to
the expert discussions during this workshop (the full list of participants and affiliations
is provided in Annex 1). We are also grateful for the leadership of Ruth Charrondière
(responsible FAO Officer for the workshop), Pablo Moya (technical coordinator), María Antonia
Tuazón (alternate responsible FAO officer for the workshop) and Eve Crowley (chair of the
Coordinating Committee). We also highly value the guidance received by the Coordinating
Committee, comprised of the Government of Chile through the Ministry of Agriculture, the
Elige Vivir Sano Secretariat of the Ministry of Social Development and Family, the Ministry
of Health, the Ministry of Foreign Affairs, the non-profit corporation 5-a-Day Chile, the
Global Alliance for the Promotion of Fruit and Vegetable Consumption “5 a Day” (AIAM5),
FAO, PAHO/WHO and Corporación Actuemos: Ruth Charrondière, Eve Crowley, Alejandra
Domper, Teodor Dosa, Natalia Escobar, Daniela Godoy, Fabio Gomes, María Paz Grandón,
Megan Harrison, Preetmoninder Lidder, Katrina Lundberg, Mariane Lutz, Manuel Moñino,
Pablo Moya, Leendert Nederveen, Ana Posas, Marta Prieto, Rosa Rolle, Pilar Santacoloma,
Karla Santos, Dirk Schulz, María Ignacia Soruco, María José Soublette, Yanira Soto, Makiko
Taguchi, Kayo Takenoshita, Florence Tartanac, Bruno Telemans, Ornella Tiboni, María Antonia
Tuazón, Alejandra Vargas, Fernando Vio, Marzella Wustefeld, Isabel Zacarías and Patricia
Zamora. This work would not have been possible without the valuable support of the Core
Group comprised of FAO, PAHO/WHO and Actuemos: Ruth Charrondière, Eve Crowley, Fabio
Gomes, Megan Harrison, Mariane Lutz, Leendert Nederveen, Pablo Moya, Pilar Santacoloma,
Karla Santos, Makiko Taguchi, Florence Tartanac, Ornella Tiboni, and María Antonia Tuazón.
Particular thanks go to Corporación Actuemos, especially to Pablo Moya, who was contracted
through a letter of agreement with FAO as technical coordinator of this workshop and leader
in the preparation of the workshop report with Sofía Bustos and Mariane Lutz from Actuemos.
He, along with Ruth Charrondière, Karla Santos, Ornella Tiboni and María Antonia Tuazón,
worked for months to organize all the details so that the workshop would run smoothly.
We are also grateful for the support received from FAO staff in the area of information
technology, communications and administration: Anacelia Leiva, Yanira Soto, Javiera Garay,
María Elena Alvarez, Pablo Rasmussen, Simona Vani, Berlant Qabeel, Catherine Clark and
Vanessa Curcio. Furthermore, we acknowledge the excellent work of the facilitators, Gilda
Zarate Chabluk and Aurelia Petrov from Innate Motion, the editor Julian Dowling, the translator
Marie Jankovic and the designer Natalia Geisse. Finally, we wish to express our gratitude to
FAO (Rome and the Regional Office for Latin America and the Caribbean) and the Government
of Chile (Elige Vivir Sano Secretariat of the Ministry of Social Development and Family) for
financing this workshop and the publication of the workshop report and background papers.

v
 ABBREVIATIONS AND ACRONYMS
CVD cardiovascular disease

FAO Food and Agriculture Organization of the United Nations

IYFV International Year of Fruits and Vegetables

GDP gross domestic product

LMIC low- and middle-income countries

NCDs non-communicable diseases

NUGAG Nutrition Guidance Expert Advisory Group

PAHO Pan American Health Organization

SDGs Sustainable Development Goals

SME cmall-and-medium enterprises

UNGA United Nations General Assembly

UP ultra-processed

WHO World Health Organization

WTO World Trade Organization

vi
SUMMARY
Fruits and vegetables are one of the cornerstones of a healthy diet. Reduced fruits and veg-
etables consumption is linked to poor health and increased risk of non-communicable dis-
eases (NCDs). An estimated 3.9 million deaths worldwide were attributable to inadequate
fruits and vegetables consumption in 2017 (WHO, 2017). An adequate and diverse intake of
fruits and vegetables as part of a healthy diet was shown to reduce the risk of some NCDs,
including cardiovascular diseases (CVDs), certain cancers, obesity and type 2 diabetes. More-
over, fruits and vegetables are sources of vitamins and minerals, dietary fibre and a myriad
of beneficial phytochemicals, including plant sterols, flavonoids and other antioxidants. Con-
suming a variety of fruits and vegetables helps to ensure an adequate intake of many of
these micronutrients and compounds (Liu, 2013).

In view of the upcoming International Year of Fruits and Vegetables (IYFV) to be observed
in 2021, the Food and Agriculture Organization of the United Nations (FAO) and the World
Health Organization (WHO) organized the FAO/WHO International Workshop on Fruits
and Vegetables 2020. The aim was to review global evidence surrounding the effectiveness
of interventions and the policy, programmatic and scientific advances in the decades since
the Joint FAO/WHO Workshop on Fruit and Vegetables for Health (Kobe, Japan, 2004). The
overall goal of the FAO/WHO International Workshop on Fruits and Vegetables 2020 was to
develop evidence-based, actionable recommendations for future policies, laws, regulations
and programmes aiming to improve fruits and vegetables consumption, production and
value chains. Three background papers served as primary inputs for the discussions during
the workshop.

Thirty-nine international experts were selected from academia, governments, civil society,
the private sector, international organizations, FAO and WHO to participate in a series of five
online sessions held between 24 August and 9 September 2020 (See Annex 1 for participants
and Annex 2 for workshop agenda). The participants developed a series of conclusions and
recommendations for the implementation of policies, laws, regulations and programmes,
which were oriented towards governments, academia, the private sector, civil society and
international organizations. These were developed with a vision toward the development of
a more holistic perspective that considers healthy diets and food systems approaches.

The main conclusions from the workshop are that fruits and vegetables need special
consideration because of their high perishability and susceptibility to waste and loss, high
labour demand, yield variations, high consumer prices, and their decreasing competitiveness
and desirability compared to ultra-processed foods. Participants recommended that multiple
elements of the whole food system would need to change simultaneously to make healthy
diets, inclusive of fruits and vegetables, the first choice of consumers. Despite their known

vii
 health benefits, past efforts have proven insufficient to implement the recommendations
of the Kobe workshop, held in 2004, which are still relevant today. The required changes
in fruits and vegetables production, value chains and consumption can only be achieved
with the commitment of all stakeholders, adequate funding, evidence-based development
and the implementation of policies, laws, regulations and programmes, as well as proper
monitoring and evaluation. At the same time, wherever possible, there is a need to move
towards greater consumption of fresh or minimally processed fruits and vegetables over
highly processed fruits and vegetables or UP foods. Although processing makes fruits
and vegetables less healthy, it allows year-round availability and reduces food losses.
Governments play a crucial role in providing the legal and regulatory framework at the
national and global levels. Their political commitment, and the collaboration among different
ministries, is essential to improve the food system. They should primarily aim to protect and
promote consumer health while encouraging the private sector, from small producers to
multinationals, to enhance fruits and vegetables production, value chains and consumption.
This would require countries to incorporate fruits and vegetables issues in their policy
agendas, using a food system approach that ensures the participation of all stakeholders in
interventions aimed at making fruits and vegetables intake more cost-effective, feasible and
equitable, while building and leveraging capacities of producers, distributors, academia and
civil society. General and specific conclusions and recommendations for all stakeholders are
detailed in Sections 8 and 9.

viii
 ©FAO/ James Hill
1. is below the recommended levels. A
systematic review of fruits and vegetables
SITUATIONAL ANALYSIS OF intake in 288 countries revealed that the
mean fruit intake was 81.3 g/adult/day
FRUITS AND VEGETABLES (ranging from 19.2 g to 325.1 g), and only

– HUGE IMPORTANCE two countries met the recommendation

of 300 g/adult/day or more, while the
FOR HEALTH, BUT mean vegetable intake was 208.8 g/

INSUFFICIENT ATTENTION adult/day (34.6 g to 493.1 g). The highest

intake was observed in Jamaica, Malaysia,

AND CONSUMPTION Jordan, Greece and New

while the lowest intake was observed
Zealand,

in Ethiopia, Nepal, India, Vanuatu, and

WHO/FAO recommend a daily intake of
Pakistan (Micha et al., 2015). Achieving
at least 400 g/adult of raw or minimally
WHO/FAO recommendations for fruits
processed fruits and vegetables, the
and vegetables intake is challenging,
equivalent of five servings of 80 g each, in
especially for segments of the population
order to promote good health and reduce
living in poverty, because of availability,
the risk of a variety of NCDs (WHO, 2003;
accessibility, affordability and food
FAO, 2019a). There is a wide variation
preferences (Kalmpourtzidou, Eilander
in fruits and vegetables consumption
and Talsma, 2020). The determinants
across the globe. In general, FAO food
of fruits and vegetables consumption
supply (food balance sheets) estimates
are multifactorial, and include
are higher than fruits and vegetables
individual, social, political, economic,
individual intake data. Del Gobbo et al.
and environmental factors (Wallace et
(2015) found that food supply largely
al., 2019). Food systems significantly
exceeds the individual intake estimates
shape the fruits and vegetables intake
from the Global Dietary Database (by
of populations, as they determine which
78.4 percent for fruits and 74.5 percent for
foods are grown, harvested, processed,
vegetables). In spite of these difficulties,
packed, transported, traded and
estimates indicate that consumption
marketed, under which conditions and

1
 at what prices and therefore, ultimately, importance of effective early interventions
which fruits and vegetables are desired to increase consumption of fruits and
and consumed (GloPan, 2016). vegetables, including those focused on
specific child-feeding strategies and
Hall et al. (2009) reported that 77 percent parent nutrition education in early
of men and 78.4 percent of women in 52 childhood (Wolfenden et al., 2012). Further
low- or middle-income countries (LMIC) determinants of fruits and vegetables
consumed less than the five recommended consumption, as well as the analysis of
fruits and vegetables servings on a daily fruits and vegetables promotion policies
basis. Low intake tended to increase with and programmes using the NOURISHING
age and decrease with income. The intake framework, are outlined in the workshop's
is especially low in LMIC where, on average, background paper The effectiveness of
3.61 portions of fruits and vegetables are policies and programmes promoting fruits
consumed per day (Frank et al., 2019). Low and vegetables.
income is a strong predictor of insufficient
fruits and vegetables consumption Regular and adequate consumption of
on a country basis in terms of Gross fruits and vegetables benefits human
Domestic Product (GDP), as well as at the health and nutrition by providing
household (Ruel, Minot and Smith, 2005) vitamins, micronutrients, dietary fibre,
and individual levels (Miller et al., 2016). plant proteins and a myriad of bioactive
The prevalence of meeting the WHO/FAO compounds that act synergistically to
recommendation of combined fruits and maintain and optimize bodily functions,
vegetables intake is only 11.2 percent in thus reducing NCD risk factors when part
the lowest wealth quintile, while it reaches of an overall healthy diet (WHO/FAO, 2003;
24.5 percent in the richest quintile in WHO, 2009; Mozaffarian, 2016; Afshin
28 LMIC (Frank et al., 2019). Education et al., 2019). fruits and vegetables are
level is another important predictor of much more than a sum of nutrients and
achieving the recommendation, as those phytochemicals and cannot be replaced by
with secondary education or higher are food fortification or dietary supplements.
more likely to comply than those with no
formal education. There are a variety of difficulties in
assessing the direct effects of fruits
The development of children’s dietary and vegetables consumption on health
habits is highly dependent on the home outcomes. One of the challenges is the
environment (Wyse et al., 2011). In children measurement of fruits and vegetables
aged 6-12 years, the most important intake, which is mainly affected by
factors were availability and accessibility methodological errors (questionnaires,
of fruits and vegetables, parental role records) and variations in portion size,
modelling, and maternal intake (Ong et al., among others (Agudo, 2005). In addition,
2017). Hodder et al. (2020) highlight the fruits and vegetables composition

FAO/WHO International Workshop on Fruits and Vegetables 2020

2 in preparation for the International Year of Fruits and Vegetables 2021
Workshop report
data are lacking, especially considering a greater imperative to promote
the huge biodiversity of these foods vegetables. For these reasons, Offringa et
worldwide. Detailed food consumption al. (2019) recommend putting vegetables
and composition data are still limited first when promoting increased fruits and
globally, particularly in LMIC, which vegetables consumption and emphasize
makes it difficult to evaluate their impact their important contributions to health.
on health outcomes. For example, there
is a lack of information on whether fruits The global burden of NCDs is rising rapidly
and vegetables have been refrigerated, and is having a significant impact on society,
peeled, cooked, stored or processed economy and health (WHO, 2014a; 2014b;
in other ways, or which variety was Riley et al., 2016). Low fruits and vegetables
consumed. This is important because consumption is an important modifiable
nutrient content can vary significantly risk factor for NCDs. In order to improve
depending on storage and ripeness, public health and nutrition, populations
processing, local practices and the across the globe must consume more fruits
varieties in question (Burlingame, and vegetables daily. Establishing a causal
Charrondière and Mouille, 2009; Nijhuis relationship between fruits and vegetables
and Brower, 2020). Depending on the type intake and health outcomes is difficult,
and combination of fruits and vegetables, since there are multiple interactions
such physical processes can alter their between diet, gut microbiota, the genetic
nutrient and phytochemical content, as profile of consumers and environmental
can the addition of sugars, sweeteners factors such as production, postharvest
and salts, making the originally fresh and practices and processing, or the nutritional
nutritious food less healthy (Gomes and composition of the foods. Despite these
Reynolds, 2021). Moreover, nutrient and constraints, there is a huge amount of
bioactive compound profiles are highly scientific evidence on the positive impact
variable according to interactions with of fruits and vegetables consumption on
agro-climatic variables, anthropogenic various health aspects. The background
inputs, and processing along the value paper on the effects of fruits and vegetables
chain. intake on direct or indirect health outcomes
(Gomes and Reynolds, 2021) highlights
Vegetables scored higher than fruits on some of the scientific evidence published
the Aggregate Nutrient Density Index and by the Diet and Health subgroup of the
contain fewer calories and more fibre, WHO Nutrition Guidance Expert Advisory
while fruits score higher in antioxidant Group (NUGAG) . Other potential health
content (Offringa et al., 2019). Daily effects of fruits and vegetables intake not
intakes of both fruits and vegetables considered within the above background
are lower than recommended, but the paper were food safety, immunity, gut and
discrepancy is larger for vegetables – mental health, obesity and overweight,
especially among children – suggesting micronutrient deficiencies, and ageing,

3
 all of which would provide scientific population. The background paper
evidence for the development of policies on fruits and vegetables value chains
and programmes. However, the paper did (Santacoloma et al., 2021) highlights
show that juice consumption is associated low productivity, food losses, poor
with higher energy intake, a main driver post-harvest management, inadequate
of weight gain and, as a result, juice intake logistics and marketing infrastructure
should be considered to contribute to and climate change as the main factors
free sugar intake rather than to fruits and that hinder the development of the
vegetables intake. horticultural sector. Only 5 percent
of all vegetables and 9 percent of all
An inverse association between the fruits produced worldwide are traded
intake of fruits, vegetables, and fruits internationally. Therefore, domestic
and vegetables combined, and the risk production is currently the main source
of coronary heart disease, stroke, CVD, of fruits and vegetables needed to meet
total cancer and all-cause mortality dietary recommendations. On the other
has been described (Aune et al., 2017). hand, because of their perishability, fruits
Reynolds et al. (2019) report that higher and vegetables are the second most lost
intake of vegetable fibre reduces the risk and wasted food product category after
of coronary heart disease mortality and seafood in many countries: combined
incidence and the incidence of stroke, losses during post-harvest and waste in
while higher intake of fruit fibre reduces retail and at the consumer level amount to
the risk of CVD mortality and incidence, more than 50 percent of total production
coronary heart disease mortality, stroke (Parfitt, Barthel and Macnaughton, 2010;
incidence, and type 2 diabetes incidence. NRDC, 2017; FAO/WHO, 2018; Chen,
Food processing methods such as juicing, Chaudhary and Mathys, 2020).
pulverizing, mashing, and extrusion can
reduce the fibre content of fruits and The regular consumption of fruits and
vegetables or mechanically disrupt it into vegetables can result in benefits beyond
less complex structures, resulting in the human health by protecting planetary
loss of some of the beneficial effects on health (FAO/WHO, 2019b). In many
the gastrointestinal tract. contexts, producing and consuming
more fruits and vegetables has the
Bahadur et al. (2018) compared dietary added benefit of contributing to more
fruits and vegetables recommendations nutritionally balanced diets, saving land
versus global agricultural production and water, and reducing greenhouse
statistics, concluding that the agricultural emissions - all of which are actions that
system currently overproduces grains, would help to meet the Sustainable
fats and sugars, while production of Development Goals (SDGs). A high
fruits and vegetables is not sufficient to quality plant-based diet significantly
meet the nutritional needs of the current contribute to sustainability (Tilman and

FAO/WHO International Workshop on Fruits and Vegetables 2020

4 in preparation for the International Year of Fruits and Vegetables 2021
Workshop report
Clark, 2014; Springman et al., 2020) given the specific solutions differ from country
its potential to reduce environmental to country, the overall answers lie in
impacts in the form of reduced water use, interventions along the entire food value
greenhouse gas emissions, and land use, chain, in the food environment, and in
while reducing risks of diet-related NCDs the political economy that shapes trade,
compared to diets rich in animal-based public expenditure and investment (FAO,
foods. IFAD, UNICEF, WHP and WHO, 2020).
Policies aimed at reshaping value chains
Increased fruits and vegetables should improve efficiency while ensuring
production and consumption can also the inclusion of vulnerable actors
promote equity by reshaping food (including consumers) in the chain, as
systems. Traditional wholesale and fresh well as the environmental sustainability
produce markets are important entry of production (Santacoloma et al., 2021).
points for small-scale farmers to generate
income. Available evidence suggests There is consensus on the importance
that such short value chains encourage of addressing the challenges associated
fruits and vegetables consumption with fruits and vegetables production
(Santacoloma et al., 2021). However, and consumption, from a food systems
they are increasingly being displaced by perspective. The High Level Panel of
large operators, resulting in increased Experts for Food Security and Nutrition
economic and health inequities (Gomes (HLPE, 2017) considers how food
and Reynolds, 2021). Socioeconomic systems are shaping diets and nutrition
status is inversely associated with health and emphasizes the role of diets as the
status, and such health inequities are basic link between food systems and
caused by unequal distribution of power, their impact on health and nutrition,
income, goods, and services, both globally as well as the central role of the food
and nationally (Marmot et al., 2008). environment in enabling healthy choices
by consumers and food produced
Malnutrition affects every country on sustainably. It also takes into account
the planet and is a major impediment to the effects of agriculture and agricultural
achieving global food security, positive systems on the three dimensions of
health outcomes, and sustainable sustainability, namely economic, social
development. According to The State of and environmental. A complementary
Food Security and Nutrition in the World system perspective integrates the
2020, almost 690 million people went pandemics of obesity, undernutrition,
hungry in 2019. The report argues that and climate change into the concept of
food systems need to be transformed to the Global Syndemic (Swinburn et al.,
reduce the cost of nutritious foods and 2019).
increase the affordability of healthy diets,
including fruits and vegetables. While

5
 As previously mentioned, current food and consumption in Member Nations.
systems are not providing everyone with Its recommendations on production,
foods at prices they can afford to live food supply systems and the promotion
a healthy and productive life. A holistic of fruits and vegetables consumption
approach is necessary, towards achieving are still valid today. However, despite
a radical transformation of agriculture solid scientific evidence on the benefits
and food systems, to tackle the multiple of fruits and vegetables, they were not
burdens of malnutrition and contribute fully implemented globally, possibly
to the achievement of the 2030 Agenda due to limited dissemination of the
(HLPE, 2016; IPES-Food, 2016; GloPan, recommendations and a lack of political
2016; Haddad et al., 2016, Willett et al., commitment, legal actions, funding and
2019; SOFI, 2020). accountability. Recent trends in food
environments further hinder fruits and
The first joint FAO/WHO workshop Fruits vegetables consumption. As food deserts
and Vegetables for Health was held in and swamps expand, junk food has
Kobe, Japan, in 2004 (WHO/FAO, 2005). become widely available, affordable and
The workshop proposed several actions appealing, while fruits and vegetables
and a common framework to guide the remain expensive, especially for
development of cost-efficient and effective vulnerable populations and those living
interventions to promote adequate fruits in poverty.
and vegetables production, value chains

FAO/WHO International Workshop on Fruits and Vegetables 2020

6 in preparation for the International Year of Fruits and Vegetables 2021
Workshop report
 ©FAO/ Alex Webb
2. legumes, cereals, medicinal plants,
stimulants (e.g. tea, coffee, and cacao)
FAO/WHO INTERNATIONAL and ultra-processed (UP) food.

WORKSHOP ON FRUITS AND In view of the IYFV, and at the request of

VEGETABLES 2020 5-a-Day Chile and the Government of Chile,
FAO and WHO decided to update the policy,
programmatic and scientific advances since
The 74th Session of the United Nations
the Kobe workshop and organized the FAO/
General Assembly (UNGA), held in
WHO International Workshop on Fruits
December 2019, declared 2021 as the
and Vegetables 2020. It aimed to develop
International Year of Fruits and Vegetables.
recommendations for future policies, laws,
The initiative aims at raising awareness
regulations and programmes to improve
of and directing policy attention to the
fruits and vegetables consumption,
nutritional and health benefits of fruits and
production and value chains. The specific
vegetables consumption, the contribution
objectives were to:
of fruits and vegetables to the promotion of
diversified, balanced and healthy diets and
lifestyles, reducing loss and waste of fruits • Analyse the trends and
and vegetables and sharing best practices underlying drivers of fruits and
in these and other topics (FAO, 2019c). vegetables consumption, value
chains and production.

For the purpose of the IYFV, fruits and

vegetables were defined as “edible parts • Analyse the scientific evidence
of plants (e.g. seed-bearing structures, on the health effects associated
flowers, buds, leaves, stems, shoots and with fruits and vegetables
roots), either cultivated or harvested consumption.
wild, in their raw state or in a minimally
processed form”. The definition excludes
starchy roots and tubers, dry grain

7
 • Collect global experiences on the Barquera and Wolfenden, 2021). The
promotion of fruits and vegetables workshop used the IYFV definition of
consumption through policies, fruits and vegetables as detailed above.
laws, regulations and programmes
from different stakeholders and Due to the COVID-19 pandemic, the
analyse their efficiency, challenges workshop was held virtually. Five
and opportunities. facilitated sessions of three hours each
were held between 24 August and 9
• Analyse efficiency gains, pricing, September 2020 (see Annex 2 for the
opportunities and challenges in Agenda). In addition, a virtual Knowledge
production and along the value Market was created to facilitate the
chains of fruits and vegetables, exchange of videos, relevant literature and
in order to increase fruits and other material among the participants.
vegetables demand, as well as This was used extensively.
physical and economic access.

To focus the efforts during the sessions,

Thirty-nine selected international experts participants received the three background
from different continents participated, papers, as well as pre-recorded video
including nutritionists, food scientists, presentations containing summaries of
economists and experts in public the three background papers for review
policies, health, agriculture and value before the workshop, along with a list
chains from governments, international of predefined questions. Two expert
agencies, academia, the private sector facilitators assisted in the preparation and
and civil society, in addition to FAO and implementation of the workshop, which
WHO staff (see Annex 1 for the full list of was structured to provide an overview
participants). on Day 1 by setting the scene on the
state of the art of fruits and vegetables
The 2020 workshop was structured issues from a food systems perspective.
into three topics: 1) Policies and On Days 2-4, the three main topics were
programmes promoting fruits and discussed and, on Day 5, the focus was on
vegetables consumption; 2) Policies and reaching consensus on the conclusions
programmes promoting sustainable and recommendations.
fruits and vegetables value chains;
and, 3) Effects of fruits and vegetables
Day 1: Opening and setting the scene
consumption on health outcomes. For
each of the themes, a background paper
The session was opened and chaired by
was prepared (Santacoloma et al., 2021;
the FAO Deputy Regional Representative
Gomes and Reynolds, 2021; Gerritsen,
for Latin America and the Caribbean
and FAO Representative in Chile, Dr Eve

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Crowley. She emphasized the importance and planetary health together. She
of taking stock of progress made since also urged participants to ensure that
the 2004 Kobe workshop, and providing recommendations from the workshop
realistic, cost-effective evidence-based are viable and relevant in a resource
interventions with the potential for large- constrained COVID-19 environment
scale impact. She also presented the that has also impacted food supply
expected outputs of the workshop. and acquisition, as well as fruits and
vegetables consumption behaviours.
Dr Francesco Branca, Director of the
Department of Nutrition for Health and A series of ice-breaking activities
Development in WHO, emphasized the allowed participants to get to know each
importance of fruits and vegetables for other, share personal experiences and
the health of people and the planet, challenges, and express their expectations
and the need to find solutions that for the workshop, as well as their ideal
are technologically, ecologically and vision concerning fruits and vegetables.
economically viable. He also mentioned
measures that can improve availability and
access, as well as incentives to increase
The ideal world – a collective
production, distribution and consumption. visioning exercise

Dr Anna Lartey, Director of the Food and In a perfect world, high fruits and vegetables
Nutrition Division at FAO, highlighted consumption and a healthy diet would be
several concerning statistics on affordability, the norm. Everyone would have physical
consumption patterns and supply side and economic access to a variety of fruits
issues impacting fruits and vegetables. and vegetables in adequate amounts,
She also encouraged participants to focus which are safe and tasty. Producers
on the available evidence from policies would be empowered to grow fruits
and programmes, as well as to think of and vegetables in a sustainable and safe
innovative strategies for engaging public manner, have good market opportunities,
and private partnerships. and receive adequate incomes from fruits
and vegetables production, allowing a

Finally, Dr Crowley presented the decent livelihood and access to healthy

conceptual framework of the food diets through consumption of some of

system and the system perspective from their own produce, and/or by buying safe

the Obesity Lancet Commission (see fruits and vegetables at affordable prices.

Section 2). She highlighted that fruits Infrastructure, inputs and knowledge

and vegetables are a critical component would minimize food loss and waste

of the right to food and emphasized the (FLW), and consumers would be able to

mutual benefits of addressing human buy the amount and varieties of fruits
and vegetables they desire, at affordable

9
 prices. Exposure to fruits and vegetables to ensure a thorough and inclusive
would start early in life (pregnancy, discussion on the daily themes. The
infants), when taste preferences are being discussion focused on key aspects covered
established, and infant tastes would not be by the background paper related to the
distorted by exposure to sweet, fatty, and/ daily theme, identifying potential missing
or salty UP foods. The private sector would information, success factors, bottlenecks,
play an important role in production, challenges and opportunities. Each group
food supply, processing, marketing and was requested to reach at least five key
retail. Governments, by means of task conclusions, as well as to identify at least
forces involving all key ministries, would three actionable recommendations and
be accountable for ensuring adequate, three challenges and opportunities for
accessible and safe fruits and vegetables success, intended to be addressed by
consumption. They would develop food different stakeholders. The chairs from
environments with coherent policies, each breakout group then presented
laws, regulations and programmes to their outputs in plenary, which were
enhance sustainable fruits and vegetables discussed in detail. Conclusions and
production, with special attention to small- recommendations were consolidated
scale farmers and domestic markets, and into tables summarized for each
efficient and inclusive fruits and vegetables stakeholder. These tables were shared
value chains, along with policies that with the participants for review, prior to
ensure that the relative prices of fruits the final discussion on Day 5.
and vegetables are lower than those of UP
foods. Policy-makers would understand
that fruits and vegetables are not simply
Day 5 – Final Discussion
a sum of nutrients that can be replaced by
fortification or supplementation, but rather This session was led by Dr Crowley (FAO)
a natural matrix suitable for processing by and Dr Branca (WHO), who presented the
the human digestive system from which summary tables with the conclusions and
a variety of healthy components can be recommendations. These were discussed
extracted for health and well-being, beyond and agreed upon by all the participants.
specific isolated nutrients. The session ended with messages by Dr
Lartey and Dr Branca on the way forward
and with closing words from the FAO and
Days 2, 3 and 4: Expert WHO chairs, and the Government of Chile.
discussions on the main topics of
the workshop

Each session started with an introduction

on the topic before breaking out into four
parallel subgroups with 7-8 participants

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 ©FAO/ Benjamin Rasmussen
3. workshops convened by the WHO and
FAO in the early 2000s resulted in global
ANALYSIS OF ADVANCES recommendations for a minimum daily
intake of 400 g of fruits and vegetables,
AND CHALLENGES IN FRUITS excluding starchy tubers. Emerging

AND VEGETABLES AS evidence has accumulated since the 2004

WHO/FAO recommendations, providing
DESCRIBED IN THE THREE greater confidence in the direction and

BACKGROUND PAPERS considerable health effects from fruits

and vegetables intake, as well as in the
mechanisms behind their action. WHO,
To achieve the objectives and outcomes of through the work of the Diet and Health
the workshop, three technical background subgroup of the WHO Nutrition Guidance
papers were prepared by experts using Expert Advisory Group (NUGAG), is
the food systems approach. The executive currently updating the recommendations
summaries are presented below, and the for carbohydrate intake, including some
full versions are available online. on fruits and vegetables consumption.
The evidence assessed by NUGAG
includes two existing low-risk-of-bias
Paper: “Effects of fruits and systematic reviews, which identified
vegetables intakes on direct and broad and significant benefits from fruits
indirect health outcomes” and vegetables intake on premature
Authors: Fabio S. Gomes and Andrew mortality, and on the incidence of
N. Reynolds coronary heart disease, type 2 diabetes
and colorectal, breast, endometrial,
The regular consumption of fruits and esophageal, and prostate cancers. The
vegetables is of considerable benefit to direct health effects observed from
human health (Gomes and Reynolds, fruits and vegetables consumption
2021). Expert consultations and are considerable, and may be due to

11
 their constituents, such as dietary fibre, are systemically and repeatedly linked to
micronutrients and other compounds, environmental damage, which impacts
and their low energy density and high health, nutrition and future agriculture.
satiety levels, relative to other foods Conversely, agricultural diversification
that may also contain added sugars, and biodiversity conservation can
sodium, and saturated fats. An inverse contribute to ecological intensification
dose response gradient was observed and balance in agricultural systems, as
between fruits and vegetables intake well as to more nutritious foods and
and all outcomes assessed, with death diets, increasing the potential of fruits
and disease occurrence declining with and vegetables to exert their beneficial
increasing fruit and vegetable intake. effects on human health. The way fruits
While benefits were observed with and vegetables are processed before
increasing consumption, results indicated purchase, from being frozen to UP, may
that risk reduction was steepest up to also alter how their intake interacts with
400 g/adult/day, suggesting a target of at human health. Fruits and vegetables
least 400 g/adult/day to maximise health preserved in sugars and/or sodium-
gains. The regular consumption of fruits based preservatives can contribute
and vegetables may also benefit human to excessive intake of free sugars and
health in a generational context when it sodium, increasing the risk of diseases
contributes to the protection of planetary that fresh and minimally processed fruits
health. Considerable co-benefits to health and vegetables intakes are able to reduce,
and the environment were observed by thus achieving opposite effects. Juicing
increasing the production and intake of mechanically shears cell walls within
fruits and vegetables when compared fruits and vegetables, reducing their
with sugar, other monocrop commodities, fibre content, and industrial juicing adds
or processed and unprocessed red additional processes that may further
meat. Modelling and observational work deplete the nutrient content of the fruits
has reported benefits to sustainability and vegetables included in juices. UP
outcomes and a reduction of inequities food, such as juice drinks, including those
in food systems with the production juices with none or residual components
of fruits and vegetables grown within of fruits and vegetables products, are
agroecological systems and distributed consistently associated with lower dietary
through short supply chains. Industrial quality and increased risk for several
agricultural systems focused on large- critical health outcomes. In summary,
scale production of a few high yielding improvements to production, supply and
plant foods often coupled with intensive consumption of fruits and vegetables
use of synthetic fertilizers and pesticides have the potential to impact health in its
are major drivers of agrobiodiversity multiple dimensions and in a systemic,
erosion and extensive use of sustainable and equitable way.
monocultures. Such production methods

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Key messages: Higher intake of fruits and Marketing and labelling regulations
vegetables reduces the risk of premature should prevent the use of images of
mortality and incidence of prevalent fruits and vegetables that misrepresent
NCDs when compared with lower intake. the true proportion and nature of fruits
The consumption of at least 400 g a day and vegetables ingredients included
of fresh or minimally processed fruits in products, misleading consumer
and vegetables should be encouraged in perceptions and understanding about
light of their health benefits. Beneficial the identity, quality and healthfulness of
effects were observed for intake up to the product.
800 g/adult/day with no detrimental
effect observed with higher intakes. The
benefits of the consumption of fruits
Paper: “Promoting sustainable
and vegetables may extend beyond and inclusive value chains for
personal health and into planetary health fruits and vegetable – Policy
and reducing inequities. Factors that
may improve such a systemic impact on
review”
Authors: Pilar Santacoloma, Bruno
health include: agroecological production
Telemans, Dalia Mattioni, Cristina
systems; short and recurrent production-
Scarpocchi, Makiko Taguchi and
supply-consumption circuits; equitable
Florence Tartanac
production and supply systems, led by
indigenous people, women and small-
scale farmers and operators; seasonal The persistence of undernutrition and
consumption of fruits and vegetables in increasing levels of overweight and
the form of fresh, minimally processed, obesity worldwide call for transformative
diversified culinary preparations; and change in food systems towards healthier
diversified families, genera and species of diets (Santacoloma et al., 2021). Fruits and
fruits and vegetables produced, supplied vegetables consumption is considerably
and consumed. Agricultural diversification lower than the minimum 400 g/adult/
and biodiversity conservation can day recommended by WHO and FAO,
contribute to more nutritious foods in particular in LMIC countries, and
and diets, increasing the potential of among low-income socio-economic
fruits and vegetables to benefit human groups in all countries. Moving towards
health. The consumption of UP products healthy diets with increased sustainable
containing remnants of fruits and production and consumption of fruits
vegetables products can result in higher and vegetables will also have positive
intake of sodium, free sugars, trans fats impacts on poverty reduction by
and saturated fats that undermine and generating income and employment
can reverse health benefits observed with opportunities for small-scale producers
fruits and vegetables intake. In addition, and small-and-medium enterprises
they displace fruits and vegetables intake. (SMEs) involved in primary processing.

13
 fruits and vegetables production is of 2020. Fruits and vegetables prices are
special interest for small-scale farmers comparatively higher than staples and
as it is labour intensive and generates food environments are usually not
high productivity per unit of land, while conducive for poor consumers to access
SMEs may take advantage of the post- fruits and vegetables. On the other
harvest added-value opportunities of hand, rapid urbanization and income
the sector. The fruits and vegetables growth of the middle class in emerging
sector generates comparatively low and LMIC countries stimulates the
environmental impacts and, under demand for healthy food and offers an
landscape approaches, contributes to opportunity for sustainable fruits and
biodiversity and sustainable production. vegetables development. Successful
This paper uses the value chain approach cases of export-oriented fruits and
to analyse the underpinning factors vegetables value chains, such as in Chile
affecting availability and affordability and Kenya, provide interesting lessons
of fruits and vegetables, examines the to support the development of fruits
main challenges across the supply chain and vegetables in domestic markets.
and identifies policy opportunities for Firstly, governments prioritize fruits and
improvement, applying a nutrition- vegetables export as an economic sector
sensitive lens. Globally, only 5 percent and actively support it. They provide
of vegetables and 9 percent of fruits an institutional framework for public-
produced are exported, which means private collaboration, investments
domestic production will be mainly (infrastructure such as ports, highways
responsible for ensuring recommended or laboratories), linkages with research
levels of fruits and vegetables to generate innovations in post-harvest
consumption. Trends in net availability operations (packaging, cold chains),
of produce in the last 50 years per financing and extensive capacity
region clearly show that current building for workers, producers and
production levels are insufficient to meet managers. In Chile, this support has
recommendations for daily consumption, helped the fruits and vegetables sector
except in a very few countries. Low to establish upgrading strategies based
productivity, high labour costs, food on three main issues: understanding
losses, poor post-harvest management, the market needs in a buyer-driven
inadequate infrastructure, logistics and value chain; investing in technologies
markets, and climate change impacts to increase the shelf life of the produce;
are the main factors hindering adequate and enabling support services such as
availability. Added to this, fruits and technology supply. By 2010, the fruits
vegetables are unaffordable for many and vegetables sector in Chile employed
low-income consumers globally as more than 450 000 people in production,
shown in The State of Food Security packaging and processing equivalent to
and Nutrition in the World Report 5 percent of the country´s labour force.

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Developing countries face tremendous training and development. In short, there
challenges in meeting the competitive are multiple pathways for leveraging fruits
preconditions to economically upgrade and vegetables for greater social and
fruits and vegetables value chains, such environmental inclusion and healthier
as inadequate roads and cold chain diets for all, where various combinations
infrastructure for the efficient marketing of market, public and public-private
of perishable produce, lack of food safety partnerships will be required, with likely
and quality regulatory and certification trade-offs. Based on the findings, this paper
systems, and/or lack of consistent training introduces key entry points where specific
and vocational programmes to upgrade interventions would make the greatest
labour skills and competencies. Wholesale difference. However, none of these are
markets, as key players, could become silver bullet solutions. Combinations of
a vehicle of transformation provided multiple interventions are needed to
that organizational, service provision create the enabling environment in which
and governance issues can be tackled. market actors invest and innovate and well-
They can support post-harvest logistic integrated supply chains provide healthy
platforms, become a hub of market food, including fruits and vegetables.
information, and provide a dedicated The paper argues that strategic policy
space to promote organic or sustainable approaches are needed for fruits and
produce. Promoting short value chains, vegetables, including technical support
such as traditional farmers’ markets and combined with access to (subsidized) quality
open-air fairs is also key, as they have inputs, infrastructure and technologies.
been shown to help promote Fruits and In addition, these approaches benefit
vegetables consumption. Those channels, from developing multilateral partnerships
together with innovative market channels whereby the private and public sectors take
(like e-commerce or e-finance), may the lead in different but complementary
facilitate stronger producer–consumer functions to yield greater results. The
relationships for more sustainable market private sector should be the driving force
linkages and healthier diets. Capacity in increasing value creation (meeting
development is required at all stages: demand for food products, creating decent
seed quality, good agriculture practices jobs, increasing shareholder value and
and investments to sustainably manage minimizing the environmental footprint
resources at the production stage; of the value chain). For its part, the public
post-harvest management, packaging sector, including donors and civil society,
and primary processing; business and should be the facilitator, enabler and
managerial skills at all levels; and food regulator in the arena of the business-
safety and quality management for private enabling environment (supporting laws
and public actors. Investments in research and regulations, public infrastructure,
on underutilized/neglected species and policy, research and development). The
higher levels of literacy facilitate further paper makes the case for recovering

15
 native, underutilized and neglected fruits 400 g per adult daily (Gerritsen, Barquera
and vegetables species for improved and Wolfenden, 2021). Implementation
nutrition, climate resilience and retention of policies and programmes is required
of agrobiodiversity, as well as for promoting as part of global and national strategies
short value chains for local markets as a to improve both public and planetary
resilience strategy for small-scale producers health. A range of multi-level strategies
and low-income consumers against climate will be required to improve consumption
and economic shocks. In brief, it calls given that the determinants of fruits and
for reshaping value chains and creating vegetables consumption are complex,
policies to suit greater efficiency, inclusion including individual, social, political,
of poor and vulnerable actors across the economic and environmental factors. This
chain – including consumers – and ensuring background paper provides an overview
environmentally sustainable production. of the evidence on the effectiveness of
Finally, the paper identifies areas requiring policies, laws, regulations and programmes
further research, including statistics, that specifically promote fruits and
nutritional values and best practices in vegetables consumption, and details the
underutilized/neglected species, gender ongoing and past policies and programmes
dimensions of horticulture production around the world. An umbrella review of
for export and domestic markets (e.g. the literature in systematic reviews was
land rights, access to finance and capacity conducted to summarise what is known
development, labour conditions) and about the most effective ways to improve
impacts on the nutrition of their children, fruits and vegetables consumption. Most
gap analysis of regulation and enforcement interventions assessed in the systematic
of food safety and quality standards, policy reviews had a positive impact on fruits
options to increase demand of fruits and and vegetables intake. Broadly, there was
vegetables through digital solutions and evidence to support the effectiveness
social and technological innovations, and of interventions undertaken in a range
employment generation along the value of settings (home, childcare, school,
chain. workplaces, primary care), as well as
eHealth interventions, and mass media
campaigns. The review provided evidence
Paper: “The effectiveness of a beneficial effect of fiscal interventions
of policies and programmes as well, with subsidies on fruits and

promoting fruits and vegetables” vegetables and taxes on unhealthy foods

Authors: Sarah Gerritsen, Simón Barquera showing some impact on increasing fruits

and Luke Wolfenden and vegetables intake. Information was

captured on 210 policies and programmes
(detailed in the Appendix of the paper)
International surveys suggest that fruits
and mapped against the NOURISHING
and vegetables consumption is well below
Policy Framework to characterise the
the WHO and FAO recommendation of

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areas in which action to improve fruits and programmes requires a thorough
and vegetables intake is occurring. Policies understanding of barriers, and the careful
and programmes were largely related to selection of strategies to address these.
offering healthy food and setting standards Furthermore, it was suggested that more
in public institutions (e.g. offering healthy policy and programme evaluations need
food in schools) or informing people to be funded and published in order to
about food and nutrition through public evaluate their effectiveness. Globally,
awareness (e.g. 5-a-Day and similar actions to improve fruits and vegetables
initiatives). Actions directed at changing the consumption are largely directed toward
food system were less common than those increasing access through provision
directed toward the food environment or (particularly in schools) and behaviour
behavioural change, with only 9 percent change interventions focused on nutrition
of policies and programmes attempting education, including community-based
to harness food supply chains and actions nutrition education, cooking skills,
across sectors to ensure coherence with and initiatives such as community and
health (e.g. nutrition standards and short/ school gardens. However, evidence
local food chains for public procurement). from systematic reviews for nutrition
Two entries had global reach: food- education interventions is equivocal. The
based dietary guidelines (government effects of such interventions are typically
recommendations for fruits and vegetables small, less durable, and can be difficult
consumption) and the Global Alliance for and costly to scale-up to a level that may
the Future of Food, which is an alliance of meaningfully contribute to changes at
mostly private foundations advocating for the population level. Nutrition education
sustainable food systems. Case studies of initiatives should therefore be included
seven promising interventions from the only as part of a broader strategy to
inventory were detailed in the background improve public health and nutrition.
paper together with their strengths Often, macro-system influences such as
and challenges: Peas Please (corporate transport systems, land use and urban
pledges to include more vegetables in design are not investigated even if they
manufactured food); World Fruits and may interact with the food system or other
Vegetables Day; Free Fruits and Vegetables determinants of population’s fruits and
in Schools; Farm to School Programme; LA vegetables consumption. A limitation of the
County Food Service Contracts; Healthy background paper is that it only included
Start Vouchers (for pregnant, breastfeeding policies or programmes explicitly directed
women and children under four years old); towards increasing fruits and vegetables
and the Eat Them To Defeat Them media consumption. It is plausible that other policy
campaign. Given the limited evidence on actions could have an important impact
the effects of implementation strategies, on transforming the food environment
maximizing the impact of approaches to that may be critical to improving fruits
improve the implementation of policies and vegetables consumption. Examples

17
 of these wider actions are fiscal policies ensure fruits and vegetables are more
to increase the price of sweetened sugary accessible to the entire population at
drinks and junk food, front of package affordable prices.
warning labels on foods high in sugar
and salt, or regulatory measurements b) Prioritize interventions with the
to curb junk-food marketing. Another greatest potential for beneficial
limitation is the geographical coverage of impact, that is, those that are cost-
the examined interventions, which were effective, contextually relevant, with
commonly implemented in high-income population level reach, and where
countries. The global applicability of the impacts do not exacerbate inequities
findings of some interventions therefore and are likely to be enduring.
may be limited and underscores both
the need for primary studies and reviews
c) Counter other macro policies,
specific to interventions undertaken in
processes and systems that adversely
low- and middle-income countries. The
impact fruits and vegetables intake
findings of this review of the literature
– for example, marketing, low
and global implementation of policies and
price or easy accessibility of highly
programmes suggests that while there
processed–foods and beverages,
remains considerable scope for further
which displace or limit fruits and
action globally, governments have a range
vegetables consumption.
of evidence-based policy options to choose
from to improve fruits and vegetables
intake. The background paper provides the d) Look for cross-sectoral opportunities
following broad suggestions to facilitate to promote healthy diets and fruits and
population level improvements in fruits vegetables intake, for example as part
and vegetables consumption: of environmental or climate change
policies.

1. Employ a comprehensive range

of policy actions targeting multi-level 2. Employ comprehensive, multi-level
determinants of fruits and vegetables strategies to support the implementation
intake and incorporate strategies across of government policy initiatives.
the food environment, food system
and behaviour change communication a) Develop and implement fully funded
domains of the NOURISHING Framework. programmes to address specific
barriers for their implementation in
a) Move beyond actions focused on the local context.
education, media campaigns and
schools to also include strategies that b) Evaluate and share experiences of
implementation efforts to facilitate
learning and improvement.

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 ©FAO/ Fredrik Lerneryd
4. 3. Achieving
recommendations for
WHO/FAO
fruits and
CONCLUSIONS vegetables intakes is challenging in
many countries, especially for the
most vulnerable populations, because
The workshop generated a series of
of limited availability, accessibility,
conclusions at both the general and
affordability and food preferences.
specific levels of the food system
However, regardless of income level,
framework.
the vast majority of people do not
achieve the recommended levels of
General conclusions fruits and vegetables intake.

1. Fruits and vegetables are particular 4. How fruits and vegetables are
food products and, therefore, need produced, processed, distributed and
special consideration because of prepared have direct and indirect
their high degree of labour and impacts on human and planetary
input intensity, high variations health and equities. At the same
in yield, perishability, losses and time, greater consumer demand for
waste, seasonality, and dependency a wider variety of fresh, biodiverse,
on climatic conditions and rapid and minimally processed fruits and
consumption. This results in a high vegetables can contribute to reshaping
economic risk for producers and the food system.
distributors, as well as high food loss
and waste. 5. A significant change in fruits
and vegetables production, value
2. Fruits and vegetables are more than chains and consumption can only
a sum of nutrients and phytochemicals be achieved with the commitment
and cannot be replaced by food of all stakeholders (government
fortification or dietary supplements. with all relevant ministries,

19
 producers, distributors, consumers, 9. Basic statistics are lacking on
academia, civil society, international fruits and vegetables production,
organizations, etc.), adequate funding consumption and composition
and investments across the chain, (nutrients and phytochemicals,
enhanced human resources, a stronger especially on variety level).
evidence base and better monitoring National statistics need to take into
of programme implementation, and account domestic production and
political will to implement appropriate consumption.
policies, laws and regulations.

10. The NOURISHING Framework can

6. Member Nations should look assist in developing a holistic action plan
for cross-sectoral opportunities to covering all parts of the food system.
promote healthy diets and fruits and Interventions should be prioritized with
vegetables intake, for example as part the greatest potential for impact, that
of environmental or climate change is, those that are contextually relevant,
policies. with population level reach, evidence of
beneficial effects, and where impacts
7. Increased fruits and vegetables are more likely to be enduring and do
consumption, and healthy diets as not exacerbate inequities.
a whole, can only be achieved by
limiting the consumption of competing 11. Current fiscal policies, unclear
unhealthy food (high in sugar, salt and regulations, subsidies and funding
fat) through macro policies, laws and often do not favour the improvement
regulations (e.g. limiting their access of fruits and vegetables production,
and marketing, increasing their price). value chains, and consumption. For
example, unlike cereals and other
8. Most data and studies originate staple foods, fruits and vegetables
in developed countries and are are rarely subsidised.
focused on NCDs. Properly designed
studies are required to understand 12. Linking food policies, including
the burden/prevalence of diseases on fruits and vegetables, with
and the comparative effectiveness climate change policies and other
of interventions, among others. This SDG activities could help to mutually
would allow expanding the focus on reinforce these policies.
issues encountered in developing
countries and to evaluate and share 13. Social determinants of health,
experiences of implementation historical background, and differences
efforts to facilitate learning and in cultural and social factors need to
improvements. be considered in policies because of
their influence on behaviour change.

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Specific conclusions by sub-topic impacts of fruits and vegetables
consumption and should therefore
be avoided or carefully balanced with
Health impacts
potential benefits (e.g. reduced loss of
fruits and vegetables; improved food
• A high fruits and vegetables intake safety especially for microbiological
reduces risk of premature mortality contamination).
and incidence of certain NCDs when
compared with lower or average
Production and value chains
intakes. Such benefits might accrue
due to the nutrients present in
fruits and vegetables, influencing • Agricultural diversification and

physiological processes in the body biodiversity conservation with a

and the microbiota, as well as to higher particular focus on neglected and

intake of fruits and vegetables, leaving underutilized species are key to

less room in the diet for energy dense contributing to more nutritious diets,

or nutrient-poor food products. increasing the potential of fruits and

vegetables to benefit human health
and resilience to climate change.
• The FAO/WHO recommended intake
of at least 400 g/d targets the health
benefits for adults. It is necessary • More evidence and data at all

to explore recommended fruits and stages of the value chain are needed,

vegetables intakes for young children, especially from developing economies

adolescents, and for other than NCD (Africa, South Asia and Latin America).

endpoints.
• Ensure equity within the value chain

• The consumption of ultra-processed by identifying and taking corrective

products that may contain remnants action on nodes where there is greater

of fruits and vegetables products concentration of power (middlemen,

can result in higher intake of sodium, retailers, etc.).

free sugars, trans fats and saturated

fats that undermine and can reverse • More investments are needed
the health benefits observed with in fruits and vegetables
fruits and vegetables consumption. research, production and
In addition, they also displace whole post-harvest technologies.
fruits and vegetables intake.
• Many fruits and vegetables value
• Processing (e.g. juicing, frying, chains would benefit from investments
adding salt, sugar and/or fat) can and shortening as well as consideration
significantly reduce the beneficial

21
 of gender issues to achieve better a comprehensive range of policies
prices, lower risk and higher quality, and programmes to ensure that
especially for smaller producers. fruits and vegetables are more
accessible, affordable and desirable

• Public procurement has been to the population, from across the

shown to be an effective instrument food system targeting multi-level

to increase small producer access to determinants of fruits and vegetables

markets on the one hand, and the intake, production and the value chain.

access of vulnerable consumers to

fruits and vegetables on the other. To • Interventions for increased fruits
achieve this, it is necessary to support and vegetables consumption and
small producers in overcoming certain preference should start early in life,
constraints to be competitive, e.g. e.g. in pregnancy, and be supported
support them in building cooperatives by all health professionals.
and farmer associations, meeting food
safety standards, etc. • Marketing techniques using images of
fruits and vegetables that misrepresent
• Increase sustainable fruits and the true proportion and nature of
vegetables production to try fruits and vegetables ingredients
to meet fruits and vegetables included in processed products
recommendations. mislead consumers’ perception and
understanding about the identity,

• Markets often favour foods with quality and healthfulness of the

longer shelf life, easy transportability, product. These should be regulated.

and conformity in size, colour, taste

and appearance. More perishable • In addition to the lack of funding,
but nutrient rich fruits and vegetables there are methodological difficulties in
varieties may have difficulties to isolating the impacts of specific policies
compete in this context. and programmes to increase fruits
and vegetables consumption, making
Consumption it difficult in some cases to provide
scientific evidence of the efficiency of
programmes and policies.
• Communication and behaviour
change interventions (i.e. in school,
education and media campaigns) are • Positively phrased health-based
important but insufficient on their fruits and vegetables messages could
own to increase fruits and vegetables be more effective and could be used
consumption to recommended levels. as an opportunity to raise health and
They need to be complemented by food literacy.

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 ©FAO/Pier Paolo Cito
5. • Reinterpret relevant WTO rules
to recognize market failures in the
RECOMMENDED ACTIONS provision of healthy and nutritious
diets around the world, and thereby
avoid impediments to public action
The workshop aimed to generate a series
to encourage increased domestic
of feasible, cost-effective recommended
availability of nutritious foods.
actions both at the global and country levels,
and addressed to different stakeholders.
• Link fruits and vegetables
consumption to international
Global level celebrations, important policy
debates, and the work of high-level
• If feasible, include a target for fruits bodies, e.g. International Day of
and vegetables consumption in SDG Awareness of Food Loss and Waste,
2 (e.g. 400 g/adult/day or less as most climate change, SDGs, Committee
countries will not be able to afford on World Food Security, World Food
this amount) to clarify the importance Summit.
of fruits and vegetables intake as
a marker of healthy diets, obtain • Promote policies and programmes
greater engagement from countries with a systemic approach or system-
and monitor progress. focused interventions (including
production value chains, small-scale
• Increase political commitment farmers, investment in infrastructure,
through the development of a legally research and processing of fruits and
binding international framework vegetables, public procurement from
convention for healthy and sustainable local farmers, taxation, food advertising
food systems, which aim to deliver a and UP food regulation), which consider
healthy diet for all, including adequate
fruits and vegetables consumption.

23
 the participation of all stakeholders to Recommendations
make these interventions more cost- for governments
effective and equitable.

Evidence basis and monitoring

• FAO, WHO and other UN organizations
should support the generation • Fund research and monitoring/
of country data, global evidence, evaluation of policies and programmes
technical guidance, instruments and that could impact fruits and vegetables
a forum for knowledge exchange, to consumption, even as secondary
assist them in their efforts to enhance outcomes (e.g. secondary effects of
the production, value chain and sugar-sweetened beverage taxations).
consumption of fruits and vegetables
within a framework of healthy diets
• Monitor compliance of laws
through a healthy and sustainable
and regulations by concerned
food system.
stakeholders.

• Strengthen the value chains of local,

Technical support, e.g. capacity
neglected and underutilized species to
development, guidelines
enable them to reach more consumers.

• Promote adequate seed system

development, including for neglected
and underutilized species and
biodiversity, favouring those with high
Country level
nutritional quality.

One of the goals of the workshop was to

• Strengthen capacities of government
use the food systems approach to develop
agencies to implement pesticide
coherent, feasible recommendations
policies, regulations and compliance
for different actors (governments, food
with international standards (such
producers, processors and distributors,
as Codex Alimentarius) and codes of
civil society, consumers and academia)
conduct.
to implement policies, regulations and
programmes that would help ensure
that healthy diets, including Fruits and • Foster the creation of cooperatives
vegetables, become the norm and are and support existing ones to facilitate
accessible and affordable for the entire access to markets, including to
population. public procurement, in order to offer
sufficient volume according to quality
and food safety standards.

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• Incentivise private sector actors to Policies, laws and regulations
invest in infrastructure and technology
to preserve fruits and vegetables, • Policies, laws and regulations should
promote biodiversity and enhance be inclusive of small-scale farmers, as
their nutritional value (also food well as support agricultural practices to
processors and distributors). be more environmentally sustainable.

• Promote inclusive innovations along • Ensure, when possible, that fruits

value chains, like remote sensing, and vegetables production guarantees
block chain technologies, e-commerce, sufficient local supply at reasonable
nutrient conserving minimal- prices making them affordable for
processing technologies, and remove consumers.
barriers for small-scale producers
and low-income consumers (also food
• Design long-term national policies,
processors and distributors).
laws and regulations with funding
allocations to ensure adequate
• Support social innovations for infrastructure and human resources
consumer-producer linkages, short aimed at promoting sustainable
value chains and short food circuits production and consumption of fruits
(also food processors and distributors). and vegetables, including national
budget allocations specifically for
• Design and implement innovative multisectoral collaboration.
strategies and technologies to reduce
loss and waste of fruits and vegetables • Adapt policies and regulations for
while maintaining freshness and public food procurement to allow and
nutrient quality. facilitate access by small producers
and cooperatives.
• Develop educational material for
health professionals with nutrition • Include environmental performance
advice on fruits and vegetables to standards for providers and operators
encourage fruits and vegetables in public food procurement policies.
consumption and healthy diets for
their patients and families.
• Reorient subsidies from monoculture
of grains, sugar and oil seeds to fruits
• Take environmental, economic, and vegetables.
and sociocultural sustainability into
account in National Food-Based
Dietary Guidelines.

25
 • Design policies and regulations • Promote the exchange of seeds
to facilitate and promote increased and knowledge among indigenous
consumption of fruits and vegetables in and small-scale farmers and increase
restaurants, street food and other take- capacity for quality seed production.
away food services.

• Prioritize and promote the

• Design and implement laws to consumption of local, seasonal and
incorporate nutrition education, diverse fruits and vegetables.
including fruits and vegetables, in
school curricula. • Assist and fund civil society
organizations to demand action
• Implement comprehensive sets of favouring healthy dietary choices at
regulatory policies that can effectively fair prices, considering specific support
reduce the demand for and supply for female producers, processors and
of processed and UP products that marketers of fruits and vegetables.
displace fruits and vegetables, such
as marketing restrictions, labelling • Implement public policies to promote
regulations or taxation. and strengthen farmers markets and
other open-air markets, facilitating
• Strengthen pesticide regulations market opportunities for small-
and provide incentives for farmers to scale farmers and better access for
adopt environmentally sustainable consumers, as well as to promote and
agricultural systems. strengthen short supply chains and
short circuits for fruits and vegetables.
• Ensure that regulations (mainly
logistical) are in place to prevent • Promote an increased presence of
disruption of food supplies, including fruits and vegetables in public food
fruits and vegetables, from production procurement programmes and with
areas to markets and consumers, facilitated procedures for small-scale
especially during a crisis. farmers.

Programme implementation • Strengthen social protection

programmes to improve the
• Promote fruits and vegetables affordability of fruits and vegetables
production, including of neglected for beneficiaries while guaranteeing a
and underutilized species, through fair price for farmers.
governmental extension programmes.

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Recommendations for fruit and • Promote associations of small-scale
vegetable producers farmers as a strategy to raise their
voices, facilitate access to markets,

Evidence basis and monitoring and reduce transaction costs for both
consumers and producers.

• Major producers should share more

of their data and knowledge and • Use short value chains/direct sales

incorporate them into databases (e.g. to increase earnings and improve the

on production, stocks, trends, food livelihoods of small-scale farmers.

composition) at the national and/or

global level. • Develop and implement programmes
to increase consumer demand for

• Comply with international and fruits and vegetables.

national regulations to protect

environmental health and the health • Protect rural workers and rural
of consumers. communities from exposure to direct
contact with pesticides including

• Incorporate research and contamination of air, water and

development along the value chain soil that exert known carcinogenic,

from production through minimal teratogenic, mutagenic and/or

processing, transport, and distribution, endocrine disruption effects.

especially for indigenous species.

Technical support, e.g. capacity

development, guidelines Recommendations for food
processors and distributors
• Develop and strengthen inclusive
and participatory systems for Evidence basis and monitoring
the certification of organic and
agroecological production. • Major food producers and distributors
should share more of their data and
Programme implementation knowledge and incorporate them into
databases (e.g. on sales, technology

• Promote agricultural diversification transfer, trends, food composition) at

and biodiversity programmes through the national and/or global level.

diversified agricultural systems.

27
 Technical support, e.g. capacity • Promote value chains that focus on
development, guidelines whole fruits and vegetables, taking
advantage of local production and
• Favour minimal processing methods consumption to shorten value chains.
that retain the physical characteristics
of fruits and vegetables in the • Increase the presence of fruits
marketing chain, until it reaches the and vegetables in restaurant menus
consumer. and food e-commerce and provide
incentives for consumers to select
• Avoid addition of ingredients more fruits and vegetables based
and additives that detract from options.
the health benefits of fruits and
vegetables, in all forms of processing Recommendations for civil society
to “repurpose” highly perishable and consumers
fruits and vegetables (canning,
drying, freezing, juices, other). Evidence basis and monitoring

• Support research and development • Monitor compliance of regulations

on minimal processing, packaging by government and the private sector.
and storage technologies and skills
to optimize the physical integrity,
Programme implementation
preserve freshness and nutritional
contents, maintain food safety, and
reduce food losses, while prolonging • Demand sustainably produced

shelf life and reducing waste. healthy food at fair prices for small
farmers and consumers, which
preserves planetary health.
Programme implementation

• Make use of information and

• Include fruits and vegetables in
communication technologies that
vending machines to promote their
support fruits and vegetables farmers
consumption/availability/physical
and link them directly to local markets
access, as part of healthy vending
and consumers.
machine programmes.

• Create and promote consumer

• Develop and establish direct sales
initiatives and cooperatives.
and co-producing systems and
tools (e.g. Community Supported
Agriculture or e-commerce).

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©FAO/ Alex Webb

29
©FAO/Patrick Zachmann

• Use social marketing and other tools • Advocate for additional research
to increase consumer demand for fruits needs on fruits and vegetables and
and vegetables. funding from potential donors and
governments.

• Support and engage in advocacy

campaigns. Technical support, e.g. capacity
development, guidelines
• Build alliances and coalitions between
consumers and producers to increase • Design innovative technologies for
mutual benefits and to advocate reducing food loss and waste.
for food systems that are healthier,
friendlier to fruits and vegetables and • Design innovative technologies to
more sustainable. increase resource use efficiency in
production (protected cultivation,
Recommendations for academia irrigation, etc.).

Evidence basis and monitoring

• Apply for funding and conduct

research on areas identified under
data and knowledge gaps (see Section
10 below).

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6. • Research on the impact of food
environments (including food deserts

EXISTING DATA AND and swamps) on fruits and vegetables

consumption.

KNOWLEDGE GAPS • Research on the relationship between

climate change and fruits and vegetables
Based on the background papers that
cultivation and nutrient content.
analyse the state of the art of global policy,
programmatic and scientific advances in
recent decades, the workshop aimed to • Research on indigenous fruits and
identify knowledge and data gaps that vegetables and neglected or under-
should be considered for the elaboration utilized species to maintain biodiversity,
of future interventions. as well as on the nutrient composition
of these foods.

• Cost-benefit analyses and evaluations

of different policies and programmes • Gender dimensions of horticulture
that promote fruits and vegetables production for export and domestic
(production, value chain and value chains and the impacts on family
consumption). nutrition.

• Research using systems science to • Policy options to increase demand

improve understanding about the through digital solutions, social
complex and adaptive nature of food innovations and alternative subsidies.
systems, which is needed to inform
policy development. • Research on rates of fruits and
vegetables post-harvest loss and how
• Reliable and timely statistics on to reduce them.
fruits and vegetables production and
consumption, including for biodiversity • Cost-effective technologies to improve
and neglected and underutilized the shelf life of fruits and vegetables
species. and reduce losses and waste.

• Research on how to achieve • Research on different subsidies

decent producer and retail for poor households to increase
prices simultaneously. fruits and vegetables consumption.

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©FAO/Luis Tato

• Research and innovation to increase • Research on changes of nutrient

fruits and vegetables consumption in composition due to different
the restaurant industry, as well as in processing techniques and their
children’s menus. impact on health effects.

• Knowledge on fruits and vegetables • Independent research on fruits and

consumption determinants in vegetables benefits for different health
different settings and their underlying and nutrition outcomes beyond NCDs
factors. (e.g. immune system, growth, mental
health, gut health and other health
• Nutrient and phytochemical contents endpoints), as well as their evaluation
of fruits and vegetables species through systematic reviews.
and their varieties. Instead, funding
is oriented towards the profitable
extraction of some components.

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7. to deliver on desired nutrition and
health impacts while taking economic
WAY FORWARD constraints into account.

To ensure sustainable and adequate 4. Recognize that food system

production, value chains and consumption transformation is imperative in order
of fruits and vegetables for all people at to address inequities in support
all stages of life, it is important to: and incentives for small producers,
local producers and consumers.
Political will and commitments
1. Adopt a nutrition-sensitive food
from all stakeholders are required,
system perspective that recognizes
including adequate funding and
that fruits and vegetables production
investments in human resources,
has particular challenges in terms
infrastructure, technical tools,
of high production variability, high
evidence basis and monitoring,
demand for labour and inputs, high
programme implementation, policies,
susceptibility to weather conditions
laws and regulations. To generate
and climatic change, high levels of food
this commitment and political will, it
loss and waste, and high perishability;
is necessary to assist and fund civil
and that food safety standards need to
society organizations to demand
be met and demonstrated.
action favouring healthy dietary
choices at fair prices.
2. Promote and protect the adequate
consumption of natural fruits and
5. Address the major constraints on
vegetables as an integral part of a
fruit and vegetable consumption
diversified, healthy diet to reap their
(limited affordability and access),
health benefits.
together with risks of taste distortion
associated with the marketing of
3. Develop and fund comprehensive, competing unhealthy and cheap UP
multi-level and multi-sectorial foods and beverages.
actions and governance to favour the
production, processing, transportation,
6. Collect, analyse, disseminate and
trade, marketing and consumption of
monitor evidence and data on fruits
fruits and vegetables, which result in
and vegetables consumption, value
convergent and holistic sets of policies,
chain and production, including on
laws, regulations, programmes and
consumption determinants, impact on
strategies (such as those outlined in
a variety of health outcomes especially
the NOURISHING framework) in order
from developing countries, good
practices, and quantitative evaluations

33
 of interventions of policies, laws, 8. Link healthy diets and fruits and
regulation, programmes, projects vegetables with other agendas, such
and standards on the increased as climate change, the environment,
consumption, production and IYFV and the International Day of
availability of fruits and vegetables. Awareness of Food Loss and Waste.

7. Generate political commitment 9. Favour regulatory over voluntary

through the development of a legally actions, including fiscal incentives
binding international framework for the production, processing,
convention for a healthy and sustainable distribution and trade of fruits and
food system, which aims to deliver a vegetables for healthy diets, minimum
healthy diet for all, including adequate legal producer prices, abolishing
fruits and vegetables consumption. subsidies on ingredients for UP foods
Additionally, include a target on fruits or animal-based foods, and regulating
and vegetables in SDG 2. minimum fruits and vegetables
portions in educational, health and
other institutions.

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2458-11-938

FAO/WHO International Workshop on Fruits and Vegetables 2020

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Workshop report
ANNEX
List of participants

1) Yacob Ahmad, Advisor, International Tropical Fruits Network (ITFN), Malaysia

2) Ifeoluwapo Amao, Research Officer, National Horticultural Research Institute, Nigeria

3) Simón Barquera, Director, Nutrition and Health Research Centre, National Institute of
Public Health, Mexico

4) Saboto Caesar, Minister of Agriculture, Forestry, Fisheries, Rural Transformation, Industry

& Labour, St Vincent & Grenadines

5) Alejandra Domper, Executive Secretary, 5 a Day Corporation, Chile

6) Sarah Gerritsen, Research Fellow, Faculty of Medical and Health Sciences, University of
Auckland, New Zealand

7) Daniela Godoy, Executive Secretary Elige Vivir Sano Secretariat, Ministry of Social
Development and Family, Chile

8) Poonpipope Kasemsap, Director, Horticulture Innovation Lab Regional Centre, Kastsart

University, Thailand

9) Anura Kurpad, Professor, St John´s Research Institute, India

10) Som Lon, Deputy Director, Department of Horticulture and Subsidiary Crops, Ministry of
Agriculture and Fisheries, Cambodia

11) Mariane Lutz, Researcher and member, Corporación Actuemos, Chile

12) Daniel Mason-D’Croz, Senior Research Scientist, Commonwealth Scientific and Industrial
Research Organization CSIRO, Australia

13) Federico Mattei, Project Development and International Relations, Slow Food, Italy

14) Manuel Moñino, Coordinator Global Alliance for the Promotion of Fruit and Vegetable
Consumption “5 a Day”- AIAM5, Spain

15) Pablo R. Moya, Project Director, Corporación Actuemos, Chile

16) Andrew Reynolds, Research Fellow, Department of Medicine, University of Otago, New Zealand

17) Elio Riboli, Professor, Imperial College London, United Kingdom

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 18) Marie T. Ruel, Director, Poverty, Health and Nutrition Division, International Food Policy
Research Institute IFPRI, USA

19) Adriana Senior, CEO, Corporación Colombia Internacional, Colombia

20) Marco Springmann, Senior Researcher, United Kingdom

21) Boyd Swinburn, Professor, Population Nutrition and Global Health, University of Auckland,
New Zealand

22) Fernando Vio, President, 5 a Day Corporation, Chile

23) Lusike Wasilwa, Director Crop Systems, Kenya Agricultural & Livestock Research
Organization KALRO, Kenya

24) Luke Wolfenden, Research Fellow, University of Newcastle, Australia

25) Isabel Zacarías, Executive director, 5 a Day Corporation, Chile

FAO Secretariat

1) U. Ruth Charrondière, Nutrition Officer, FAO-RLC

2) Eve Crowley, Deputy Regional Representative, FAO-RLC and Representative, FAO Chile

3) Megan Harrison, Food and Nutrition Officer, FAO-ESN

4) Anna Lartey, Director of Nutrition, FAO-ESN

5) Ana Posas, Agriculture Officer, FAO-RLC

6) Karla Santos, Consultant, FAO Chile

7) Pilar Santacoloma, Nutrition and Food Systems Officer, FAO-ESN

8) Makiko Taguchi, Agricultural Officer, FAO-AGP

9) Florence Tartanac, Senior Officer, FAO-ESN

10) Ornella Tiboni Oschilewski, Consultant in Nutrition and Food Systems, FAO Chile

11) Maria Antonia Tuazon, Nutrition and Food Systems Officer, FAO-ESN

WHO/PAHO Secretariat

1) Francesco Branca, Director, Department of Nutrition and Food Safety, WHO

2) Fabio Gomes, Advisor on Nutrition and Physical Activity, PAHO/WHO

3) Leendert Nederveen, Advisor, PAHO/WHO

FAO/WHO International Workshop on Fruits and Vegetables 2020

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Workshop report
Workshop Agenda
DAY 1. MONDAY, 24 AUGUST 2020
Opening Session.
Chair: Eve Crowley

10:00-10:05 Opening and presenting the Chair

Welcome words and introduction to the topics and goals of the workshop

Eve Crowley, FAO

10:05-10:25
Francesco Branca, WHO

Anna Lartey, FAO

10:25-10:35 Housekeeping rules

10:35-11:45 Ice breaker: getting to know the participants

Plenary “Setting the scene and bringing in the global perspective”

10:45-11:00
Eve Crowley

Plenary “Unpacking the framework and aligning the background papers”

Pilar Santacoloma “Promoting sustainable Fruits and vegetables value chains”

11:00-11:15
Sarah Gerritsen “Promoting increased Fruits and vegetables consumption”

Fabio Gomes “Fruits and vegetables consumption on health outcomes”

11:15-11:30 Discussion -Q&A

11:30-11:45 Coffee break

11:45-12:10 Exercise 1: Sharing experiences

12:10-12:45 Exercise 2: Shaping the ideal future

12:45-12:55 Exercise 3: Sharing your expectations

12:55-13:00 Closing remarks

Day 2. Wednesday, 26 August 2020

Expert Discussion: Effects of Fruits and vegetables consumption on health outcomes.
Chair: Fabio Gomes

10:00-10:05 Opening and presenting the Chair

Welcome words and introduction to the topic

10:05-10:15
Fabio Gomes, PAHO/WHO

10:15-11:30 Breakout in parallel working groups

11:30-11:45 Coffee break

Plenary Discussion
11:45-13:00
Presentation of conclusions and recommendations from working groups

13:00-13:15 Consensus

13:15-13:20 Closing remarks

Day 3. Monday, 30 August 30 2020

43
 Expert Discussion: Policies and programmes promoting sustainable Fruits and vegetables value chains.
Chair: Pilar Santacoloma
10:00-10:05 Opening and presenting the Chair

Welcome words and introduction to the topic

10:05-10:15
Pilar Santacoloma, FAO

10:15-11:30 Breakout in parallel working groups

11:30-11:45 Coffee break

Plenary Discussion
11:45-13:00
Presentation of conclusions and recommendations from working groups

13:00-13:15 Consensus

13:15-13:20 Closing remarks

Day 4. Wednesday, 2 September 2020
Expert Discussion: Effectiveness of policies and programmes promoting increased Fruits and vegetables
consumption.
Chair: Ruth Charrondière
10:00-10:05 Opening and presenting the Chair

10:05-10:15 Welcome words and introduction to the topic

Ruth Charrondière, FAO

10:15-11:30 Breakout in parallel working groups

11:30-11:45 Coffee break

11:45-13:00 Plenary Discussion

Presentation of conclusions and recommendations from working groups

13:00-13:15 Consensus

13:15-13:20 Closing remarks

Day 5. Wednesday, 9 September 2020
Final Session.
Chairs: Anna Lartey and Francesco Branca
10:00-10:05 Opening

Plenary discussion on recommendations for Governments

10:05-10:50
Eve Crowley, FAO
Plenary discussion on recommendations for other sectors: Production, Processing, Civil So-
10:50-11:35 ciety and Academia
Francesco Branca, WHO

11:35-11:45 Coffee break

11:45-12:00 Knowledge gaps

Way forward and next steps

Daniela Godoy, Ministry of Social Development and Family, Chile

12:00-12:30 Francesco Branca, WHO

Anna Lartey, FAO

Eve Crowley, FAO

FAO/WHO International Workshop on Fruits and Vegetables 2020

44 in preparation for the International Year of Fruits and Vegetables 2021
Workshop report
ISBN 978-92-5-134824-6

9 789251 348246
CB6234EN/1/08.21