THEFood is a fundamental right of every human being. This is the reason why the FAO in 1979 he established the World Food Day, which is celebrated on 16 October. A theme, that of the violated right to food, which, today more than ever, takes on dramatic relevance. The nutritionist explains it.
Food: FAO data
According to FAO data, «approx 673 million people they suffer from hunger. Elsewhere, rising levels of obesity and widespread food waste point to an unbalanced system where wealth and poverty often coexist side by side. Agri-food systems are exposed to unprecedented challenges. Armed conflicts, the effects of extreme climate and weather events, economic shocks and rising inequality put pressure on the land we farm, the water resources we depend on and the biodiversity that sustains life. Supply chains remain fragile and the consequences of disruption are being felt in homes, markets and fields around the world.”
Food as a health tool
«As a nutritionist I cannot fail to underline this contradiction: we live in a society where malnutrition coexists with excess, where some suffer from deficiencies and others from diseases linked to the abundance and poor quality of food choices. Food is our first health tool. Scientific evidence tells us that we should follow a balanced diet significantly reduces the risk of chronic diseases such as diabetes, hypertension, cardiovascular disease and some forms of cancer. There is no need for extreme diets or current fads: consistency makes the difference. The Mediterranean dietrecognized byUNESCO as intangible cultural heritage, remains one of the most effective and sustainable models: rich in vegetables, whole grains, legumes, fish, extra virgin olive oil”, underlines the Doctor Ilenia Grieconutritional biologist and founder of the Private Nutritionist method.
The weight of sustainability
«Talking about food today also means talking about the planet. FAO recalls that Global food production contributes approximately 30% of greenhouse gas emissions. Direct our choices towards local, seasonal and less processed foods it means taking care not only of our health, but also of the environment. Eating more vegetables, reducing waste, choosing transparent supply chains: these are small daily gestures which, multiplied, have an enormous impact”, continues Doctor Grieco. According to the FAO: «To meet the needs of a growing global population teamwork is needed across borders, sectors and generations». QU Dongyu, Director General of FAO, said at the World Food Forum 2024: «Our actions today will have direct consequences for the future. We need to produce more with less. Let’s work towards a more inclusive and fairer future.”
Food: culture, relationship, responsibility
«Food is not just nourishment. It is identity, culture, conviviality. It’s memoryit’s the dish that makes us feel at home or the recipe that unites generations. Remembering this is fundamental: when we talk about nutrition we are not just talking about calories or nutrients, but about overall well-beingwhich intertwines body, mind and community. On this World Food Day, the message is clear: food is a universal right, but it is also a responsibility. Every food choice we make can contribute to building a healthier, fairer and more sustainable future for everyone”, concludes Dr. Grieco.