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The nexus between forests, food security and nutrition

Forests occupy one third of the total land area of the Earth and hold around . It is estimated that nearly one third of the global population depends on forest goods and services for their livelihoods, food security and nutrition. Forests and trees outside of forests contribute to food security and nutrition in various ways, closely linked to the four dimensions of food security¹and nutrition through the provision of nutritious food, income, employment, energy and ecosystem services.

Plants and animals found in forests play an important role in the diets of billions of people, providing protein, vitamins and minerals. Income derived from forest products and services supports better access to food and nutrition for those who earn forest income, and for others through distribution in the wider rural community via consumption and investment links. For instance, in some countries and regions, , enabling access to nutritious food and diverse diets, particularly for the poorest households.

Forest fruits are rich sources of minerals and vitamins, while seeds and nuts harvested in the forest add calories, oil and protein to diets. Edible roots and tubers contain carbohydrates, while mushrooms provide important nutrients such as selenium, potassium and various vitamins. Wild leaves (either fresh or dried) are among the most widely consumed forest products. They serve as a rich source of protein and micronutrients including vitamin A, calcium and iron, which are commonly deficient in the diets of nutritionally vulnerable communities. Wild meat is an important protein source for indigenous peoples and rural communities, particularly in tropical regions. Over 3,200 species of wild animals are used as food.

Many trees provide more than one source of food. For instance, the baobab (Adansonia digitata) is a multipurpose tropical tree valued for its fruits, but also for its leaves, which are a staple food for many populations in African drylands. Rodents and larger mammals, insects, birds and their eggs, and fish obtained in forests are important dietary constituents of people living in close proximity to forests.

Cooking is the main way to ensure proper nutrient absorption. Globally, , placing forests in a key role for household food security and nutrition. , which is often the only available means that forest-dependent communities have to obtain safe drinking water and water for food processing.

Forest ecosystem services support agricultural, livestock and fishery production through water regulation, soil protection, nutrient circulation, pest control and pollination. Forests¡¯ role in the maintenance of biodiversity as a gene pool for food and medicinal crops is also essential to securing the diversity needed to promote adequate quality of diets. In times of food shortages and economic, social and political upheavals, income and wild foods from forests provide a safety net. Forested watersheds provide freshwater to residing in large urban areas, contributing to their food and water security. Forests also play a critical role in the mitigation of and adaptation to climate change, thus contributing to the prevention of climate-related food insecurity.

Current challenges

Food security and nutrition are critical issues on global, regional and national agendas, and are closely aligned with Sustainable Development Goal (SDG) 2 to "End hunger, achieve food security and improved nutrition and promote sustainable agriculture".

Global food prices, the global economic crisis, high energy prices and the COVID-19 pandemic have negatively impacted food security. Climate change is expected to further threaten the food security of millions of people in the coming years. Deforestation and unplanned land-use changes caused by increasing demand for food, fibre and fuel are leading to biodiversity loss and desertification. This reduces the productive capacity of ecosystems, affects water availability and limits access to woodfuel.

Worldwide, . With the world population projected to reach 9.7 billion people by 2050, global agricultural output must expand by an estimated 60 per cent to meet global food needs.

Despite the multiple benefits of forests for food security and nutrition, in some regions, forest resources are being seriously depleted, with an estimated global net forest loss of , or have been degraded due to over- and unregulated exploitation. Poverty, weak governance, lack of capacity and lack of secure forest tenure for local communities are some of the main causes of the current situation.

Most often, existing forestry policies are focused on economic efficiency and do not consider the contribution of forests to sustainable food security and nutrition. Conversion of forests to other land uses is often justified on an economic basis, with insufficient attention to the long-term environmental and livelihood impacts on people, primarily those living in forest communities but also the national and global population.

These impacts include, among other effects, the direct loss of nutritious forest food linked to the loss of biodiversity and unsustainable agricultural production and productivity outcomes. Further, dwindling woodfuel supplies (firewood, charcoal) are having an increasingly severe impact on nutrition in rural areas, affecting the quality of foods consumed, as shortages result in reduced cooking time and consumption of undercooked food.

How can the global community respond?

The , held in Rome in 2013, recognized the important contribution of forests to food security and nutrition. Since then, increasing efforts have been made to enhance awareness and the capacity of forest practitioners, countries and the global community to achieve forest-related goals and SDGs, in particular SDG 1 (No Poverty), SDG 2 (Zero Hunger) and SDG 15 (Life on Land).

In October 2017, the landmark  endorsed new and far-reaching . This was a major attempt at the global level to ensure the simultaneous attainment of sustainable forestry, agriculture, and food security and nutrition.

Data and information can be improved and made available to help stakeholders fully understand forests¡¯ contributions to food security and nutrition. Relevant national legislation policies will need to be formulated or revised to provide secure land and forest tenure as well as equitable access to resources. The capacity of government institutions and local communities can be strengthened to integrate food security and nutrition objectives into their sustainable forest management practices.

The role of education and training is also key. Further capacity can be developed by expanding forestry studies in higher education institutions worldwide and changing their curricula to be more intersectoral. These should be adapted to reflect the latest information and knowledge on the complex and rapidly changing dynamics between sustainable forests, agriculture and nutrition in the context of climate change, conflicts, population growth and economic development.

In parallel, far greater forest-related research and development is needed, including more in-depth knowledge and innovative technology related to the ways in which forest products can contribute further to diversified diets. This could include, for example, mapping the multiple health and nutrition properties of edible forest foods as an authoritative area of research in tackling hidden hunger.

The future of forests and food security affects the well-being of every individual on this planet, and so integrated and concerted efforts are crucial. Only when our joint efforts are coupled with coordinated actions will our generation and those to come be able to fully appreciate the importance of forests for sustainable food security and nutrition as well as the many other benefits that healthy forests provide.

Note

¹ Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Based on this definition, four food security dimensions can be identified as: availability, access, utilization and stability.