Launch of the FAO report The Status of Women in Agrifood Systems

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Launch of the FAO report The Status of Women in Agrifood Systems

Recently the United Nations Food and Agriculture Organization (FAO) has released a report titled “The Status of Women in Agricultural Food Systems”.

Key Findings of the Report

  • Globally, 36 percent of working women and 38 percent of working men are employed in agricultural food systems.
  • In many countries, agricultural food systems are a more important source of livelihood for women than for men.
  • Women have marginalized roles in the food system. Also, their working conditions are not better than that of men. Women’s work situations are irregular, informal, part-time, low-skilled or labor-intensive.
  • Women’s ownership of land is also less secure. Additionally, they also have less access to credit and training. They have to work with technology designed for men.
  • Equity with women in agricultural food systems could boost the global economy by $1 trillion. Additionally, can reduce food insecurity by up to 45 million (in terms of population).

Key Recommendations

  • Gaps related to access to assets, technology and resources need to be bridged.
  • The problem of a persistent lack of high-quality data collection based on gender, age, and other forms of social and economic discrimination must be addressed.
  • Women’s access to agricultural extension services needs to be improved to maximize food security and nutritional outcomes.
  • Providing facilities like child care will have a positive impact on employment of mothers in agri-food-system activities and they will be able to return to work.
  • FAO defines agro-food systems (grifood) as the full range of actors and their interrelated value-adding activities.
  • These agents are involved in the primary production of edible or inedible agricultural products. Also, they engage in activities such as storage, gathering, post-harvest management, transportation, processing, distribution, marketing, disposal and consumption of all food products, including non-agricultural products.

Source – FAO

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