The UN General Assembly designated 2021 the International Year of Fruits and Vegetables (IYFV).

FAO is the lead agency for celebrating the year in collaboration with other relevant organizations and bodies of the United Nations system.

The IYFV 2021 is a unique opportunity to raise awareness on the important role of fruits and vegetables in human nutrition, food security and health and as well in achieving UN Sustainable Development Goals.

Lines of action of IYFV 2021

  1. ADVOCACY AND AWARENESS RAISING
    • To raise awareness on how Fruits and Vegetables contribute to improved nutrition, dietary diversity, and health; impact society, economy, and the environment; and contribute to sustainable development;
    • To promote the objectives of the year and encourage its integration in national, regional and global development agendas;
    • To stimulate a global debate around different aspects of the Fruits and Vegetables and their contribution to the SDGs and other relevant global conventions and guidelines.
  2. KNOWLEDGE CREATION AND DISSEMINATION
    • To improve the understanding of how the various aspects of Fruits and Vegetables food systems contribute to society, the economy and environmental sustainability in both developing and developed countries and create evidence based communicational messages;
    • To promote tools and mechanisms for the monitoring and measurement of positive and negative impacts of the different aspects of the IYFV 2021.
  3. POLICY MAKING
    • To promote evidence-based policies, law and regulations, and exchange of good practices that advance and maximize the contribution of Fruits and Vegetables to sustainable development, rural economic growth and livelihoods, food safety and the promotion of diversified, balanced and healthy diets;
    • To encourage integrated and holistic approaches in addressing fruits and vegetable food systems through cross-cutting national policies that contribute to the achievementof SDGs and the targets of relevant global conventions and guidelines;
    • To stimulate public/private sector cooperation and partnerships related to different aspects of the IYFV 2021 including in research;
    • To promote investment in innovation and infrastructure development to promote consumption and sustainable production of Fruits and Vegetables and reduce their losses and waste.
  4. CAPACITY DEVELOPMENTAND EDUCATION
    • To support the formulation and implementation of educational policies and programs (such as school feeding programs, school gardens, urban and peri-urban gardens and roof tops gardens, healthy workplaces, food literacy, community food loss and waste (FLW) education programs) and related educational material to promote the benefits of Fruits and Vegetables production and consumption, its implications on health and nutrition, and other related topics of IYFV 2021;
    • To enhance integration of nutrition education, highlighting the importance of fruits and vegetables, in curricula development in line with the 2030 Agenda and the SDGs;
    • To empower stakeholders, especially women and youth, through knowledge-building and skills development in the production and post-harvest handling, processing, preparation, marketing and consumption of fruits and vegetables.

What are Fruits and Vegetables

Fruits and vegetables are considered edible parts of plants (e.g. seed bearing structures, flowers, buds, leaves, stems, shoots and roots), either cultivated or harvested wild, in their raw state or in a minimally processed form.

Fruits and vegetables definition for the purpose of the International Year of Fruits and Vegetables

Fruits and vegetables are considered edible parts of plants (e.g. seed bearing structures, flowers, buds, leaves, stems, shoots and roots), either cultivated or harvested wild, in their raw state or in a minimally processed form.

EXCLUDED FROM THIS DEFINITION ARE:
  • Starchy roots and tubers such as cassava, potato, sweet potato and yams (although leaves of these plants are consumed as vegetables)
  • Dry grain legumes (pulses) unless harvested when immature
  • Cereals including corn, unless harvested when immature
  • Nuts, seeds and oilseeds such as coconuts, walnuts, sunflower seeds
  • Medicinal, herbal plants and spices, unless used as vegetables
  • Stimulants such as tea, cacao, coffee
  • Processed and ultra-processed products made from fruits and vegetables such as alcoholic beverages (e.g. wine, spirits), plant-based meat substitutes, or fruit and vegetable products with added ingredients (e.g. packed fruit juices, ketchup)


Minimally processed fruits and vegetables are fruits and vegetables that have undergone procedures such as washing, sorting, trimming, peeling, slicing or chopping, that do not affect their fresh-like quality.

Minimally processed food retains most of its inherent physical, chemical, sensory and nutritional properties and many minimally processed foods are as nutritious as the food in its unprocessed form. Examples include sliced fruit, bagged fruit, vegetable salads, frozen and dried fruits and vegetables.

Objectives of the IYFV 2021

  1. Raising awareness of and directing policy attention to the nutrition and health benefits of fruits and vegetables consumption;
  2. Promoting diversified, balanced, and healthy diets and lifestyles through fruit and vegetable consumption;
  3. Reducing losses and waste in fruits and vegetables food systems;
  4. Sharing best practices on:
    1. Promotion of consumption and sustainable production of fruits and vegetables that contributes to sustainable food systems;
    2. Improved sustainability of storage, transport, trade, processing, transformation, retail, waste reduction and recycling, as well as interactions among these processes;
    3. Integration of smallholders including family farmers into local, regional, and global production, value/supply chains for sustainable production and consumption of fruits and vegetables, recognizing the contributions of fruits and vegetables, including farmers’ varieties/landraces, to their food security, nutrition, livelihoods and incomes;
    4. Strengthening the capacity of all countries, specially developing countries, to adopt innovative approaches and technology in combating loss and waste of fruits and vegetables.

Objectives of the IYFV 2021

  1. Raising awareness of and directing policy attention to the nutrition and health benefits of fruits and vegetables consumption;
  2. Promoting diversified, balanced, and healthy diets and lifestyles through fruits and vegetables consumption;
  3. Reducing losses and waste in fruits and vegetables food systems;
  4. Sharing best practices on:
    1. Promotion of consumption and sustainable production of fruits and vegetables that contributes to sustainable food systems;
    2. Improved sustainability of storage, transport, trade, processing, transformation, retail, waste reduction and recycling, as well as interactions among these processes;
    3. Integration of smallholders including family farmers into local, regional, and global production, value/supply chains for sustainable production and consumption of fruits and vegetables, recognizing the contributions of fruits and vegetables, including farmers’ varieties/landraces, to their food security, nutrition, livelihoods and incomes;
    4. Strengthening the capacity of all countries, specially developing countries, to adopt innovative approaches and technology in combating loss and waste of fruits and vegetables.