The United Nations General Assembly declared the year 2021 as the International Year of Fruits and Vegetables. Before the end of the year, the Committee for Community Service and Environmental Development at the Faculty of Applied Health Sciences Technology revived the celebration of the International Year of Fruits and Vegetables as it is a unique opportunity to raise awareness of the important role that fruits and vegetables play in human nutrition, food security and health, and in achieving the United Nations Sustainable Development Goals.
The celebration was accompanied by a call to improve the safety and sustainability of food production through innovation, technology and the reduction of food loss and waste. Food that undergoes minimal processing retains most of its original physical, chemical, sensory and nutritional properties, and many foods that undergo minimal processing are considered as nutritious as food in its unprocessed form. Examples include cut and bagged fruit, vegetables used as salads, and frozen and dried fruits and vegetables.
Advocacy and outreach activities
– Raising awareness of how fruits and vegetables contribute to improved nutrition, dietary diversity and health;
– Demonstrating its impact on society, economy and environment; as well as its contribution to sustainable development.
– Activating a societal dialogue on various aspects of fruits and vegetables and their contribution to achieving the sustainable development goals and other relevant global agreements and guidelines.