2021-03-26 appli of bcg econ model in fd and agr final

Application of Bio-Circular-Green (BCG) Economy in Food and Agriculture.

Kraisid Tontisirin, M.D., PhD.

Professor and Senior Advisor, Institute of Nutrition, Mahidol UniversityFormer Director of Food and Nutrition Division, FAO, Rome, Italy

A presentation at the Presidents’ Forum 2021“Bio-Circular-Green Economy: Tuning Challenges into Opportunities in the Post-

COVID-19 World”30th Anniversary of the NSTDA, Thailand,

26 March 2021

Presentation Outline

Introduction

Thailand’s strategic framework for food Management (SFFM)

Application of Bio-Circular-Green Economy in food

and agriculture

Linking with SEP and aims for SDGs

Conclusion

-2- Kraisid Tontisirin, Mahidol University

• Livelihood, social & cultural dimensions, and tourism

• Food and nutrition security

• Good health and well being

• Decent jobs and economic opportunities

• Ecological and environmental sustainability

• Main contributors for achieving SDGs 2 (Zero Hunger) and other related SDGs

Kraisid Tontisirin, Mahidol University

Food and agriculture are closely related to Bio-Circular-Green Economy

Food and agriculture are fundamental for:

• Around 800 million people are hunger and around 100 m. more during COVID-19 pandemic

• 2 billion people do not consume enough vitamins and minerals

• 1.4 b. people are overweight & 500 m. obese

• Crops and livestock productions use over 70% of all water withdrawal, and 30% globally in food system

• Agricultural production accounts for 11 % of GHS emission, other parts in food system 5-10 % (Cr.OECD)

• Food loss & waste have been around 30 %

Kraisid Tontisirin, Mahidol UniversitySource: FAO and SDGs

Increasing demands for healthy diets and functional foods/ingredients

and agriculture sectorsSome Global features related to food

and agriculture sectors

Thailand: Current situation

• Population of 66.2 m. (at Dec 2020)• Area of 514,000 sq. kilometers

• Success in reduction of maternal and child malnutrition since the eighty under the Poverty Alleviation Plan (PAP)

• Currently facing with double burden of malnutrition (DBM), a coexistence of under and over nutrition, and related non-communicable diseases (NCDs)

• Thailand has been a major food exporterKraisid Tontisirin, Mahidol University

5

Some features related to food and agriculturesectors in Thailand

. 27 million people involved in agriculture

Thailand ranks 11th in global food export, continues topractice traditional ways of food production with low productivity and low efficiency

In 2019, 11 million people employed in agriculture or 30 % of labor force but contributing to only 8 % of GDP

Agriculturists/farmers confine to low income group with debt burden receiving government support persistently

Productivity per people employed in agricultureincreases only 1.9 % per year

Kraisid Tontisirin, Mahidol UniversitySource: The Revised National Reform Plan, 2021

Strategic Framework for FoodManagement in Thailand

Prepared by The Secretariat of The National Food

CommitteeNovember 2014


“Thailand ensures food and nutrition security, and is a sustainable source of nutritious and safe food with premium quality for

Thai and the world”


8

Holistic Approach for Food Management in Thailand*

• Zoning (province data/ information)

• Smart Farmers/Smart farming

• GAP Mandatory• Productivity• Traceability

• Household• OTOP• SME• Industry

Agriculture Food Systems

Processing Trade/Consumption

Farming

Consumer Health& Well Being

EnvironmentSustainability

Economic & Prosperity

Food & Non Food Safe Food & Premium/ Nutrition Quality

• Service Outlets• Restaurants • Community

- Schools- Workplaces

• Value Chain

• Strengthening Linkage between Individual Sectors • 5P (Public - Private - Professional – People Partnership ) & Fair Income Distribution

• Logistic Efficiency • Reduction of Food Loss and Waste

• Technology research and innovation

• Area & Setting Based • Monitoring & Evaluation

• Capacity Building

9

Kraisid Tontisirin, Mahidol University* From: Thailand National Food Committee

Thailand: Food & Agriculture Systems for…

Source: the Thai National Food Committee -10- Kraisid Tontisirin, Mahidol University

Safe and Nutritious

Food

Good Hygienic Practices

Good Manufacturing

Practices

Good Agricultural Practices (GAP)

Land Use Water Management Microclimate

Plant and Animal Agro- Biodiversity

(Genetics)

Plant and Animal Diseases

Prevention and Control

Nutrition For Plant and Animal

OUTCOMES

GOOD PRACTICES

BASIC ISSUES

Food ChainApproach

11Kraisid Tontisirin, Mahidol Universiy

Principle : Ensuring a sustainable food and nutrition security as a fundamental for bio-economy by effective management of food production resources and active stakeholders participation

Natural & Agricultural Resources

Production Distribution& access

National and international partnership for food security and nutrition

• Balance between conservation and utilization of resources• Effective management• Equitable access to production resources

• smart farmers & farming using knowledge & technologies

• Zoning for production • Enhancing food access at household & communities

• Logistics improvement

Technology, research and innovation along the food chain

• Balancing food, feed and fuel• Increased productivities

of healthy diets•Reduced food loss and waste

12Kraisid Tontisirin, Mahidol University

New theory for land uses in agriculture* agriculture*

Source: http://www.kasetporpeang.com

Land is divided in 4 areas

Water reservoir

and aquaculture

Rice field

(and paddy field fishery)

House & gardens with animal foods

Vegetables/Fruits

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*From King Bhumibol’ s Sufficiency Economy and land use aiming for household food security


• R&D on genetic resources• GAP and sustainable agriculture• Standard farms• Farm clusters/cooperatives

• Promote collecting and processing station• Food storage and processing/• Community enterprises •R&D /innovation, food loss/waste reduction • Local food culture/tourism

• Value added• Strengthening/improve agriculture & food technology• R&D /innovation

Food standards Quality and safety assurance systems.

Promote compliance

Value chain creation with market & trade promotion

Consumer protection

Principle : Ensuring high quality and safe food to protect consumer health and to facilitate domestic/international trades

Theme 2 : Food Quality and Safety

• Quality• Safety• Nutrition

Food industryCommunity food production

Primaryproduct


Theme 3 : Food Research and Education

Principle : R&D and knowledge utilization through engaging stakeholders in sustainable and effective use of food production resources along the food chain and also strengthening desirable consumption behavior for well-being

Public, professional, private and people partnership (5P)

R&I

Knowledge& technology utilization

Value chain approachesPromote healthy eating

behaviors

Basic

Best practice

Output Knowledge, technology & innovation

Area-based approaches


Extension services & tele-consultations

Theme 4 : Food ManagementPrinciple : Effective food management systems along the food chain

to deal with current and emerging issues in food efficiently and effectively

• Promote cooperation/ linkage and use of information

• Systematize food information and create networks

• Develop and implement the existing food alert system

• Develop and improve the food production law

• Monitor and evaluate difficulties in law enforcement

• Promote law enforcement

Database &

Management

System

• Revise the missions of all organizations involved

• Develop networks between all organizations involved

• Promote and participate in decentralization

OrganizationReorganization &

Strengthening

Legal system

Revise and Reform


Presentation Outline

Introduction

Thailand’s strategic framework for food Management (SFFM)

Application of Bio-Circular-Green Economy in food

and agriculture

Linking with SEP and aims for SDGs

Conclusion

-17- Kraisid Tontisirin, Mahidol University

BCG Economy Model for Sustainable Development Goals (SDGs)

Source: Ministry of High Education Science Research and Innovation

Food and Agriculture

Source: The Seven Shifts by Suvit Maesincee

Science

Technology

EngineeringManufacturing

Commercialization

Research & Innovation: From Science to commercialization...


The Middle Path

Self-Immunity

Reasonableness

King Bhumibol’s Sufficiency Economy Philosophy

Moderation

Knowledge and wisdom Ethic and morality

toLead

to

Life/ Economy/ Social / EnvironmentProgress in balance, stable and sustainable way


From: http://www.un.org/sustainabledevelopment/sustainable-development-goals/


• High value added of premium quality, safe, high nutritious foods/products meeting food standards, and innovative

products, ingredients for consumers

• Increased productivity and efficiency throughout the chain

• Means/modalities:

- Zoning and areas-based with business management plan

- Young/Smart farmers and farming using Kw.Tech. Innovation

- Promote cluster of farmers/cooperatives

- Investment more on research and innovation: genetic

resources, fertilizers, drone and AI, water dripping…..

- Extension services and tele agriculture…5P

- Geographical indicators (GI), organic products and marketing

- Management Information System (MIS) Kraisid Tontisirin, Mahidol University

Bio economy in food and agriculture

• Reduce food loss and waste..

• Reuse of food packaging and food contact materials such as plastics

• Recycle of by products or waste converted to value added products by research, technology and innovation:

- Bio-fertilizer

- Bio-fuel

- Bio-degradable food contacts, utensils…

- Food ingredients or food supplements i.e. tuna calcium,

fish oils, fish hydrolysates, pet foods

- etc.


Circular economy in food and agriculture


Food supplements produced from Tuna fish by products.Cr. Thai Union Group

• Focus on ecological and environmental sustainability:

- Reduce and neutralize carbon footprints

- Conserve and reuse water

- Use renewable energy

- Use biodegradable and recycle food packaging

and food contact materials

Protect and conserve forests and biodiversity with

people participation i.e economy under the forest

Etc..


Green economy in food and agriculture

• Linking with SEP, the BCG economy will enhance and guide the transformation of food and agriculture for achieving several SDGs, particularly SDG 1, 2 and 3, and development sustainability

• Key success factors are human resource development, management of food and agriculture throughout the chain for high productivity and value added products, effective and adequate investments, supported by science, technology, research and innovation.

• Learning and sharing of knowledge and experience at various levels are essential for further advancing in actions for SDGs


Conclusion

Thank You for Your Attention

2021-03-26 appli of bcg econ model in fd and agr final

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