The aim is to raise public awareness of the health benefits of fruit and vegetable consumption, promote healthy diet and lifestyle, reduce food waste and food losses, improving food production by making it more sustainable through innovation and technology in line with UN development objectives.
Fruits and vegetables are sources of fiber, vitamins, minerals and phytochemicals that promote the well-being of the body, contribute to the strengthening of the immune system and reduce risk factors for diseases such as obesity, chronic inflammation, hypertension and high cholesterol. To obtain its beneficial effects, fruit and vegetables must be consumed in adequate quantities every day, within a healthy and diversified diet. In particular, one should consume at least five servings (or 400 grams) a day of fruit and vegetables, introducing them as early as six months of age and keeping this habit throughout life.
50% of fruit and vegetable production is lost. Because of the high perishability of the fresh product, fruits and vegetables are the foods that suffer the most losses and waste. It is estimated that up to 50% of fruit and vegetables produced in developing countries are lost in the supply chain between harvesting and consumption.
Fruit and vegetables favour small farmers and agribiodiversity. A sustainable production also means greater availability, healthiness and affordability of fruit and vegetables. The cultivation of fruit and vegetables can be profitable in the case of small plots of land that require a reduced consumption of water and nutrients and therefore, especially in developing countries, can encourage smallholder farmers, generate income, create livelihoods, improve food supply and food security, strengthen resilience through sustainably managed local resources and increase agrobiodiversity.
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