 Thanks. Okay, excellent. Thank you very much, everybody. Welcome to the FAO series of international technical webinars that are being organized by the FAO eLearning Academy in collaboration with Agrinium and with UN S-CUP. We are extremely pleased to have you all on board on this new webinar, which will be describing us a little bit the importance of having a systematic approach when we talk about nutrition, food systems, agriculture. We cannot see these different sectors separately, but we need to understand that they are interlinked and that it is crucial to have a systematic vision and approach them in a nutrition sensitive manner. So we have with two experts who will be talking to us about this. Just a very brief introduction before we start. So first of all, I am Christina Petracchi and I head the FAO eLearning Academy and I just wanted to share with you the idea behind these international webinars. The idea is really to have an open space where we can share experiences, where we can exchange ideas and have a neutral discussion forum around thematic areas related to all the global challenges. The other thing I wanted to mention is that all the different thematic areas that are going to be covered in the different webinars are all covered in the FAO eLearning courses, which are available free of charge in different languages and they are all available as a global public good through the FAO eLearning Academy. Here you can see on the screen the link to the academy which so it's quite easy. It's eLearning.File.org and so you can go more in depth in all the subjects that are going to be covered in these webinars. We have a very tight agenda for 2020, so stay tuned because there will be many other webinars on a number of thematic areas, climate smart agriculture, soil restoration, water management. There will be a number of other thematic areas covered. So for today, as I was mentioning, we will be dealing with sustainable food systems and how important it is that these systems are nutrition sensitive, and so we have today with us two experts that will be covering the thematic area. So we have with us from the nutrition, from the FAO nutrition division Patrizia Fracassi and from Agrinium, we have Sylvie Abalon who will also be presenting. So we will be starting with Patrizia Fracassi. I just wanted to invite you all to, as Fabio was mentioning, to ask your questions in the Q&A section of the platform and we will have after the two presentations a moment where we will be able to answer some of the questions. We will also be preparing a final document with all the questions and the answers that will be made available. So now I also wanted to mention that these webinars are extremely, extremely well taken. Worldwide we are receiving a lot of congratulations. We are receiving also a lot of requests from many, many partner organizations to have the recordings and this is really thanks to you, the participants from all over the world. So thank you very much and we will start now with Patrizia Fracassi. Thank you. Good afternoon to everyone. I'm very happy to be part of this webinar. I'm going to talk about food systems for healthy diets and nutrition. Should we care about diet? Six of the top 11 risk factors driving the global burden of disease are linked to diet and healthy diets are now responsible for more adult death and disability than tobacco, air pollution, alcohol and unsafe sex. Evidence shows that individuals with underlying diet-related non-communicable diseases have a higher risk of severity of health impact and mortality from infectious diseases. An early report suggests that this is also true of exposure to COVID-19. It is estimated that over two billion people or 26 percent of the world population do not have regular access to safe, sufficient and diverse food. This number includes people with severe food insecurity associated with hunger and those with moderate food insecurity. The poor quality of their diets put these people at greater risk of multiple forms of malnutrition and poor health. Taking a food system approach, they are promoting food security in the broad sense. A food security that ensures sufficient, safe and diverse food for all at all times, especially for those that are most nutritionally vulnerable such as children and women. But of course we want food security not just for today but also the future. Looking at food systems that enable dietary patterns that promote all dimensions of individual health and well-being, have low environmental pressure and impact, are safe, accessible, affordable and equitable and are culturally acceptable. Let's not forget that eating is also a cultural experience. The latest definition in the state of food security and nutrition in the world puts emphasis on the range of actors and their interlinked value-adding activities that go from production all the way to consumption and disposal of food products. Food products originate from diverse production systems that are embedded in broader economic, societal and natural environments. In this presentation, we will go through the main component of the food systems framework, building on the one agreed by the high level panel of experts on food security and nutrition. First of all, we recognize sustainable healthy diets as a key contributor of nutrition well-being and at the same time a powerful shaper of future food systems, understanding what people eat is fundamental. First to identify food groups that are under or overrepresented in local diets and second to recognize factors in the food systems that contribute to the current diet imbalances. The food supply chain includes production, storage and distribution, processing and packaging, retail and markets. Decisions made at this stage can affect the way food is produced and processed along the supply chain and can also affect the four dimensions of sustainability in terms of availability, accessibility, utilization and stability. In the context of COVID-19 pandemic, we see our restrictions in the movement of food and people are impacting the food supply, especially of perishable food. Decisions on what is maintained as essential services will influence the nutrition value of foods and have a significant impact on local diets. When taking a food systems approach, we do however recognize that consumers demand can also affect supply. The relationship is bidirectional via the food environments, which are the interface between food supply chain and consumers behavior. The food environment is described according to the following characteristics. The types and diversity of foods available, the affordability of foods, product properties such as quality, appeal, safety and convenience, vendor properties such as the type of outlets, hours of operation, as well as advertising and marketing. New framework also recognize that the individual's engagement with the food environment can vary from person to person depending on their individual filters, which are economic, cognitive, aspirational and situational. In the context of COVID-19 pandemic, we see that most innovations are coming from food retailers that had to adjust quickly to the new regulations. We have seen a huge increase in takeaway and delivery services, transforming food to reduce waste, adopting ranges of products to available foods. Consumer behavior reflects all the choices and decisions made by consumers at the household or individual level, on what food to acquire, prepare, store, cook and eat. This also includes decisions on the allocations of food within the household, including gender repartition and feeding of children. In the context of COVID-19 pandemic, we have seen a surge in online food orders, but also an increased demand in terms of home cooking. It is too early to know what the impact on diets will be, talking about the first example that looks at value chains that support healthy diets through the three main elements of the food systems. Reorienting agricultural priorities from high-volume production to filling nutritional gaps in local diets requires improvement in sustainable and diversified production practices, storage and distribution, processing and packaging, retail and markets. Food supply chain can increase the nutritional value of foods by increasing access to micronutrients, improving the properties of food and destroying food-borne microbes and toxins. Potential actions include biofortification using conventionally breeding techniques, food fortification and processing techniques, such as milling, cooling, smoking and fermentation, that help extend the shelf life, increasing the bioavailability of nutrients and improving food safety. It is also important to announce exchanges between producers and consumers by shortening supply chains, for example through improvement of urban rural linkages and investments in value chain logistics, placing emphasis on foods that contribute to healthy balanced diet. Consumer behavior is largely shaped by food environments, fiscal and pricing policies that incentivize foods that contribute to sustainable healthy diets, coupled with front-of-package labelling and the regulation of marketing practices can help to create a favorable food environment. In addition, consumer education can open a pathway towards demand for more sustainable and healthy value chains. Furthermore, increasing knowledge, attitudes and skills for waste reduction can help to minimize the pressure on the environment, especially in urban context. During COVID-19, we find that these actions are becoming widely accepted recommendations, especially as perishable foods are being affected by restrictions in the movement of foods and people. Incentives to keep the value chain alive are urgently needed, while on the contrary, generalized food subsidies could be detrimental to the local economy, social inclusion and the health of the people. I'm going to talk about school food and nutrition. Taking a food system approach for school food and nutrition implies looking at small-holder friendly school procurement mechanisms that improve diversification and access to fresh foods. Brazil is the most known example where this has been implemented at national scale. Homegrown school-feeding programs, supported by FAO and World Food Program in several low-income countries, are also trying to improve access to fresh foods. But unfortunately, many of these programs are still small-scale. Beyond the supply demand, working on school food and nutrition implies creating a favorable food environment by looking at quality standards for school meals, while minimizing the sale of unhealthy food products that are rich in fat, sugar and salt. We also emphasize the importance of education strategies that empower school actors to be the agents of change in their local food systems, as well as responsible consumers that can minimize food waste. In the context of COVID-19 pandemic, we find that the closure of school is jeopardizing the food security of more than 300 million school children that are dependent on school meals. There are examples where civil society organizations have partnered with local catering services to maintain the school meals, but this is not enough. Those we require existing safety net structures to cover for school children. We have seen from the example that the food system is not just the farmers and not just the consumer. The food system is made up of a large range of actors. Understanding what stands between farmers and consumers is critical. In many low-income countries, the middle is made up of micro, small and medium enterprises, street vendors and many workers in the informal sector. Creating a favorable environment for them is essential to ensure transformative food systems. Importantly, the food systems actors have different expectations in terms of outcomes. High in their agenda are outcomes like productivity, income and jobs. For government, getting tax revenues is also a priority. To add nutrition, gender and climate may seem too much, but we do not have a choice. Many young people get that this is an emergency because our ways of producing, delivering and consuming are in fact jeopardizing their future. Food systems deliver sustainable healthy diets will require a comprehensive policy-making overview that goes beyond assessing the nutrition situation or the productivity of the supply. This calls for a better understanding of what people eat, what is over or underrepresented in their diets and how food systems contribute to dietary patterns in terms of challenges and potential solutions. It calls for policy coherence across sectors and balancing potential trade-offs of different decisions to not compromise the health of any individuals, but at the same time tackling different aspects of sustainability in terms of environment, economic, social and cultural dimension. Each step will require the involvement of many large to small-scale actors, both public and private. It calls for collaborative efforts when dealing with different priorities, as well as substantial investment in capacity development at all levels. Policy coherence can increase the value added by interlinked actions in food systems, but it needs to be backed up by a coherent financial landscape that can leverage from public, private and blended finance. In this slide, I would like to present a number of e-learning modules that have been developed over the past five years and are available in our webpage, in this webpage e-learning at fao.org. This includes modules for policymakers, for program planners and implementers, and address the basic concepts, nutrition situation analysis, causal analysis and also looking at how to improve nutrition through agriculture and food systems. There are also two specific modules, one on sustainable food value chains for nutrition and one on homegrown school feeding that can go into a very large extent of details. Finally, I would like to conclude with a reflection from our work in the nutrition and food system division, where we have been looking at the capacity development. These are three key findings from a stocktake of resources and consultations with different stakeholders. Number one, we know what to do. Now is the time to address how we are going to deliver to get better results. It is really important to orient capacity development towards implementation and monitoring and evaluation. We need to reach out to those that are in the front line, and we can only do that by broadening our partnership and set up a multiplier effect that reaches the community. It is those important to strengthen partnership to increase the uptake of knowledge and skills, especially among grassroots organization and small and medium enterprises. We need to translate all this knowledge into different formats and empower people to become the agents of change. Finally, we all agree that capacity development is important. So now we really need to measure how we are succeeding. We need to understand when, where and how we need to improve. It is those really important to increase learning and accountability on capacity development. Thank you so much and I look forward to your views and questions. Thank you. Thank you very much, Patricia, for underlying how it is important to have information, food systems, which are more performant, which are more sustainable, which are more efficient, and which put at the center the nutritional and health status of citizens. But also with COVID-19, with the pandemic, also the importance of shortening the food value chains and trying to promote locally produced food. So thank you very much. Please have a look at the Q&A where you have a number of questions from participants and we will be giving you the opportunity to respond during the Q&A session. Meanwhile, I would like to give the floor to Sylvie Avalon who will be continuing to talk to us about food systems, nutrition and sustainability. Thank you. Thank you very much for having invited me to this very interesting webinar. So here is my presentation. I would like to come back briefly on the data on the different form of my nutrition. We know that we have under nutrition, micronutrient efficiency and over rate as well. Like 2 billion people are concerned around the world. This means that 1 in 2 individuals are concerned and particularly women and children. They are concerned by wasting, underweight, and children are suffering of stunting with micronutrient deficiencies and also a large part of women are touched by anemia. We know that malnutrition contributes to premature death of children and women and it's really urgent to improve the food system to decrease this nutritional disorder. So here is my presentation outline. I will give directly free type of example of research or tools to improve the food system. And I will begin with some assessment of the consumer behaviour and diet in traditional food system. Then we will see how is it possible to improve the fortification strategy by taking into account formulation, packaging and logistics to better target nutritional outcome. And then we will show briefly how is it possible to improve food environment by food classification and labeling. So this is my first example we have done during the last decade diet assessment in traditional food system and we have targeted children under 5 and women particularly. We have done this in Africa in several countries but also in Cambodia and we have used 24-hour dietary recall to assess the nutrient and micronutrient intake and the dietary diversity of people living in this traditional food system. We have also described the raw food and the traditional recipe that they are eating. We have seen that in our studies all the people who are living in the traditional food system were mainly family farmers. They have a diet mainly based on starching product but they can have also some micronutrients dense food. For example, sauces based on nutrient radiant with leafy vegeterol, red palm oil, fruit nut for example. But also with mango and small fishes for example, sophistasia. But even if we have some micronutrients dense food, we see that globally these diets are laking of diversity. They are almost vegan and we have some issues with vitamin A, vitamin B9, B12, iron and zinc. Furthermore, these diets have a greater seasonability according to territories and climates. By doing this kind of dietary assessment, we have seen that some food are coming from the activities of the family farming. They are eating their own food and they can also obtain some food from the environment. So we have highlighted the fact that ecosystem can have a feeding function and in general people living in your forest and lake have the highest diet diversity. It's what we have observed here. You have a picture of the Tandesa lake in Cambodia. It's a very important lake in the nutritional security in this country. Two million people are relying on it to obtain fish and it contributes to their nutrient and micronutrient intake. But since two decades we see that the biodiversity of fish but also the quantity of fish are decreasing because of climate change, because of distinct dams that were built on the Mekong River and also due to human activities with residue coming from agriculture activities and also industrial activities. So how is it possible to increase the diet diversity in traditional food system? We still have to strengthen local traditional food system. We have to diversify the crops and animal in family farming and we have to do it during all the year and we can to do this connect farmer to basic post harvest technology and we have also to protect fragile ecosystem because some communities are really relying on them and we see that nutrition is linked to at least three sustainable development goals with climate, life below water and life on land. We also see that we have to to valorize traditional recipes because they are based on local food and generating income for farmers. We can integrate them in food composition table, dietary guideline and nutritional education program. However we know that healthy diets are not reachable for every people because of their low income. So in case of chronic malnutrition we can use fortification to prevent deficiency and in case of food crisis ready to use telepathic food can cure problems. My second example is on fortification strategy to address micronutrient deficiencies. This strategy is designed by processor of a supply chain or NGO to target nutritional disorder of consumer and to improve nutritional outcome. However it's really important that the stakeholder who are doing fortification really take into account the public health issue of the country and the target population they want to to to improve nutritional outcome. Each year FAO Global Nutrition Report UNICEF and World Health Organization are editing some country nutritional profile and it's really important for the stakeholder to update their knowledge on the nutritional issue in the country targeting. If it is done fortification it's a good way to deliver nutrient to specific population or overall population. If we have no need to change dietary pattern or local food system it's easy to set up quick and well accepted because it's a food-based approach and it can yield rapid nutritional effect. However it's required a rather good technicality and coordination of several stakeholders and sometimes products can be made far from the consumer. This means that they can be shipped in a very long supply chain. We know that fortification success depends on the accessibility, affordability, the stability of nutritional profile of the fortified food but also of the health status of consumers. And it's the reason why we have done several studies on the fortification strategy to assess their stability of the fortified food within the supply chain. We have assessed the influence of the initial food quality. We have compared distinct type of additives but also distinct type of packaging. We have also taken into account the logistic condition of a product when they are shipped during very long distance and marketed and retail during a long shelf life. We have taken into account the exposure to light and increasing temperature to mimic the tropical condition. And at least we have also assessed the influence of the culinary practice on the quality of the fortified food. I'm not going to show all the data obtained. We have published paper on this topic. But the lessons learned from the stability studies are summarized here. For example, for the soya oil fortified with free type of vitamin E and D, we have seen that over a period of two months with a PET packaging, we can lose like 40% of the vitamin added in the oil by reaction, chemical reaction within the oil. The safety and sensory properties of the product are good but we can have a decrease in vitamin E and vitamin D and even in some polyunsaturated food. So we should recommend that the fortified oil to be really protected from light and from temperature increase and fortified oil should not be used for frying but more for seasoning. A second study was done on wheat flour fortified with minerals over a period of six months and at two temperatures to mimic the tropical condition. And we have compared a packaging in paper bags or PET aluminum bags. Our main conclusion was that the best packaging was the PET aluminum bags. Most of the nutritional profile was stable with protein mineral vitamins B9 or B12 within the floor but vitamin R was lost with around 40% in three months. So we have to take care with long shelf life. The last study we have done was done in the real world. We have sample 1945 infant formula from Ethiopia, Cambodia, Madagascar, Vietnam, Burkina Faso and Ivory Coast. We have sample real product in the supermarket. This product has one month or up to 19 months of storage within the supply chain and we have assessed the nutritional profile and packaging of these products. We have seen that during the shelf life, the safety and sensory property were very good but a part of a nutritional profile was degraded by peroxidation of lipid and vitamin E and D were concerned but it was not the case for minerals and protein. So we should recommend to decrease the shelf life of fortified product to guarantee the nutritional claim to less than one year. You need those of these products were very efficient to protect the nutritional profile of the fortified food but we know that this type of packaging would generate environmental issue. Now I will present the third example with labeling and improvement of a food environment. We know that food processing is done with distinct type of stakeholders with small, medium or large enterprise. We produce different type of products with a minimally processed one very close to nature and we can have highly processed products with very long list of ingredients, additive and sometimes complex processing. It's the reason why a new classification, the Nova classification was built by several authors to try to describe as much as possible the level of processing and formulation of processed food. It's interesting because worldwide we know that the current chains indicate that processed food are becoming very important in the diet of consumer and we know that in some countries ultra processed food are becoming predominant. The characteristics of these products are that they are high. They have high content in energy, fat, sugar and salt with no matrix effects. This means that their content is highly bio available in the human gut when the product is consumed. They are also a poor source of protein fiber and micronutrients and they can have some time, long shelf life and very big portion. Several epidemiological studies were done to assess the effect of a consumption of ultra processed food and recently it was demonstrated that it was linked to weight gain, obesity, non-communicable diseases in several countries and it was also linked to the cancer risk in nutrient cohort. The problem with a non-communicable disease is that they contribute to an increasing number of deaths and the increasing number of public health costs. It's the reason why new tools were developed recently to help consumers in making healthier food choice. In general, these approaches are based on nutrient profiling and food leveling. I'm showing here the example of my country, the French Nutri score. It's calculated based on negative nutrients such as salt, sugar and fat. It integrates as positive components the fiber content and the fruit and vegetables present as a percentage of the recipe. We have seen like 200 companies have integrated the Nutri score now. Some of them have done a reformulation step by step. This means that they have begun to decrease the content inside sugar and fat or increasing the level of fiber or vegetable if possible in the recipe and we see that they are trying to come more in the middle of a classification Nutri score. This French Nutri score is now adopted by several European countries but unfortunately it is not mandatory so we will see in the future if it will change and we think that maybe it could have a risk on focusing only on the quality of a single food by just looking the Nutri score while we know that the really important thing is to have a healthy diet as a whole on the daily basis and not just eat some food with a good labeling sometime. Again there is another comment, labeling should not be used only to communicate. We hope that companies will really integrate nutrition issues in their strategy and not just try to improve the labeling on the formulation. As we have seen nutrition and health are a very complex issue they are multi factorial. We can say that they are linked to eight sustainable DGs and I have spoken of three of them just in the previous slide. As the topics are very complex we really need to educate the overall society in order to build competency of the stakeholder in the university by creating for example new teaching units in the academic but it's also necessary to build competency within the private sector within the public policymaker and the consumer themselves and we have to motivate them to maximize nutrition outcomes. For example, we are currently involved in an Erasmus capacity building project with the Institute of Technology of Cambodia to train a new generation of entrepreneurs in sustainable agriculture and food engineering and we are going to build new teaching units for several partners with also European and other universities in Cambodia. And we are very happy to participate to the massive open online course under preparation by FAO and their partners. So as a conclusion I will say that no single food or no strategy will improve nutrition in the next decade. I think that we have to combine complementary approaches because they have efficiency on a different time scale and we have to make the difference between emergency and development but in my opinion strengthening the traditional food system should be prioritized because it has the advantage to stimulate local economy with jobs, income creation and it valorizes food identity and culture with less negative externalities such as food miles or packaging issue. So we can say that food system should be a part of a solution of a global issue and we have to see queen win situation between nutrition, health, poverty and environment. So it's my last slide. Thank you for your attention. Thank you. Thank you very much Sylvie for this excellent presentation on the importance of diversification of food for healthy and balanced diets and for nutritional status but also fortification. And actually I found the nutrition the nutrition score very interesting because I know that in Chile they have done a similar score using the traffic light to indicate amounts of salt, fat and sugar in the different products and they are working also a lot on the labeling which is extremely important because consumers need to be aware of what they are consuming and everything has to be done in a transparent manner and regarding labeling FAO has a number of guidelines for private sector in order to ensure transparent and labeling. In addition I wanted to mention that several of the thematic areas that have been covered in both presentations are available in a number of FAO e-learning courses on the FAO e-learning academy. We also have a course on home home-based school feeding programs and also on food composition and also on the linkages between agriculture, food value chains and nutritional and health status of the population. I know that in one of the questions somebody was raising the importance of gender in the food system and nutrition and I wanted to mention that from the FAO side in all our courses gender is a cross cutting thematic area that is always being considered so this has always been taken into consideration. In addition I wanted to mention that for many of the sustainable development goals we also have courses for the countries on how to collect, measure, analyze the SDGs so have a look on the academy and the last important point that was mentioned by CV is that we are also developing together with Agrinium, with the UNICEF, with the World Bank a very very comprehensive MOOC on nutrition and food systems and we will make sure that you are all informed of when the the MOOC is going to be available. Of course it will be open and it will be free and offered as a global public good. So thanks to both speakers I would like to give the floor now to Patricia. I hope you have had the time to have a look at the questions to provide some of the answers. Patricia the floor is yours. Thank you so much and it was really really a very rich conversation from the question and answer so I've signed some of the of the question so there were many questions related with the COVID-19 pandemic and I want to say that in FAO there is a web page that contains all the policy brief and perhaps Cristina we can provide the link because a number of policy brief has been developed to address specific issues that are coming out in taking a food systems approach so it's good to have it as a reference but if I mean one of the questions was really straight what do you think are the most urgent policy recommendations and one that is really urgent is that governments really ensure that food and agricultural services are kept alive they are maintained open so within the safe condition but that's really important because if there is restrictions on movement of foods and people this will really affect the supply chain terribly in fact our chief economist Maximo Torreiro has already mentioned in several interview that there is no need for a food crisis because there is enough food supply but the food crisis could come from restrictions in trade and restriction in labor so it's really important that this kind of policy is maintained then another aspect that I mentioned is that the risk for the most vulnerable population and policy measures that are put in place is to expand the social protection the safety net and again I mean with the school being closed and the issue of the access to school meals it becomes really important to consider school children also as one of the vulnerable category that needs to be considered when you are talking about expanding social protection and then the third is really to give the space for innovation to the civil society and recognizing also the role of the private sector in in adapting and ensuring that the food the food value chain are kept alive so this is something that I wanted to mention in response to many of the of the questions around Covid so more specific policy brief are available in FAO and there is even one that is specific on the Covid-19 pandemic impact on fishery the Covid-19 pandemic impact on informal workers because they are also recognized as very vulnerable and the impact on migrants as again a very vulnerable group there was one question around monitoring and evaluating nutrition-sensitive approaches and one thing that we really are emphasizing within our division or that is on nutrition and food systems is to really make very clear what is the impact pathway and as I mentioned in my presentation the impact on on the diversity of diet is an important measurement on the contribution of the project towards nutrition because we do recognize the importance of diet as a contributor to nutrition so in terms of monitoring and evaluation I really want to emphasize the importance of developing of having very clear what is the impact pathway from production storage distribution access and eventually use of foods that contribute to a balanced diet there were questions on the trade-offs which is something that is inevitable because we are dealing with multiple stakeholders we are dealing with the civil society with the private sector with government policies and we are dealing as I mentioned with different types of outcomes so the only way to to deal with the trade-off is to make them explicit and recognizable and as part of the policy dialogue so that's that's one way of of dealing with with the trade-offs I'm just looking at some other questions there was one question on on how to ensure that schools are not becoming a venue for the private sector to sell unhealthy snacks and that's why we are talking about school food and nutrition framework where we are not only looking at the homegrown school feeding programs as a way to shorten the food value chain between the school and the local community and also access fresh product but also the school as an agent of change so a school that where there is an environment that doesn't allow the sale of food that are high in salt sugar and and fat so there are great examples from Latin America and I will be able to respond more in detail to to this question thank you these were just some of the questions that I could get from the very long list excellent thank you very much so I would like to also respond to some of the questions that the the first thing is I wanted to mention that as Patricia was was describing the main source of information regarding COVID that we use is the FAO policy briefs but I wanted to underline that these policy briefs are not only FAO it is the result of an interaction with all the governance of the member countries and the national representations FAO and representations are also contributing to these policy briefs that really reflect the situation in the various countries the other the other issue I wanted to mention is that some of you are interested in the MOOC that we are developing we are still developing it so it is not ready yet but towards the end of the year probably we will start and you will be notified all those who participate to the to these webinars will receive will receive an announcement of the MOOC when we are ready and then the third issue that I wanted to mention is the fact that some of you were mentioning if you could get a certificate of attendance so I wanted to mention that for this webinar if you also follow the course on which is called improving nutrition through through agriculture and food systems if you follow that course on the FAO eating academy you can get a digital badge certificate and this is a certification of the acquisition so it has it is recognized internationally as a certificate of competences so if in addition to the webinar you also go to the course and pass the the test you will get a digital badge on a digital badge that certifies the acquisition of competences so these are the three items I wanted to mention and now I would like to give the floor to Sylvie who will be answering to some of your questions Sylvie yes so sorry I was reading all the topic it's very very rich and interesting so briefly yes somebody was asking me why I did not speak much more about post-arvest technology but indeed indeed it's right we have to increase the basic post-arvest technologies in territory to decrease the food losses and this will definitely contribute to a better best food security but I'm not a specialist on this issue it's the reason why I did not develop it but it's really important too somebody asked me why in the traditional food system I was saying that they were almost eating vegan in fact I was speaking about the survey we have done for example in Burkina Faso in Benin or Madagasta we have observed for example for children that like 95 or 96 percentage of children are not eating meat fish milk egg per day when we are making a food assessment so it's the reason why I was saying that they have a very plant-based diet and these type of diets are very are not efficient to deliver the micronutrient available and it's the reason why the children have a lot of micronutrient deficiency but indeed in Cambodia I show it there is a particularity of having a very big lake within the country and a lot of poor communities are relying on this lake to obtain during some period fish and this fish contribute to their nutritional requirement but we know that to protect the fish resource and to allow the breeding it's not possible to to catch and to fish during all the years so this means that at some period it's it's illegal to fish and if we we are using too much of this resource we know that we will increase the loss in biodiversity it's the reason why I was saying that even in this country it was possible to observe a very plant-based diet when I was speaking about the fact that it would be necessary to shorten the shelf life of fortified food I was saying need to be sure that the nutritional claim are still efficient still true and transparent we know that in tropical country temperature is sometimes very high and this temperature increase the degradation within the product so the vitamin can be degraded in for example one year in some products but I was not saying that it was necessary to decrease the shelf life for safety issue it was not for safety issue or for sensory problem it was only for lipophilic compound profile it's true I have forgotten to integrate in the sustainable development goals linked to nutrition the SDG12 could be also linked to the nutritional issue we can somebody has noticed it on their right one last question I had the time to read is it possible to obtain and equilibrate diet all around the world yes it's feasible taking into account the biodiversity in each country and several teams have worked on this to see how is it possible to formulate an equilibrated and healthy diet according to the local resources it's feasible but the problem is that has we have a great poverty gap some people don't have doesn't have the income to allow them to buy the healthy diet is the reason why it's difficult for them to fulfill all their nutrient requirement I'm sorry I didn't have time to to read more questions we don't hear you Christina okay thank you very much to both the patrician cv but special thanks to all the participants we I am really amazed about the number of questions interesting questions and and some of them show us that you were extremely careful during the presentation so we are really pleased about this result we may be sure that we we are working behind the scenes to create a document on the questions and answers we cannot make them we cannot cover all the questions because we've really received many but we will make sure to to to compile some of the questions and to share with you the the recording and also the the presentations and the q&a session so that you so that everything is available to everyone anywhere and anytime and anytime so thank you very much to the presenters but to the participants all over the world and also behind the scenes special thanks to to Sara Ferrante Fabio Piccinic and Aristit Burcare for for their support and for the logistics on the platform and the organization of the materials around these webinars so thank you all very much and we really hope to see you at the next one you will receive an announcement Fabio the next one will be on it will be on the topic of climate change exactly so the next one we will be on the topic of climate change and we really look forward to having you all participate remember that if you wish to have the the certification you just have to also have a look at the existing course on the FAO e-learning academy and you will be receiving the the digital badge that certifies your competences in in nutrition and food systems thank you all very much for your for your participation and really look forward to seeing you next time bye bye thank you thank you so much to everyone and of course to the speakers and the moderator thank you thank you everyone goodbye