Food and Nutrition Division (ESN), FAO is organizing the Virtual seminar for public to discuss the topic “nutrition and health potential of geographical indication food products” on 22 April 2021.

Geographical Indication (GI) food products have a strong link with traditional diets as their recognition (and registration) builds on their link to origin, including their historical anchorage in the traditions of the local community. From a consumer point of view, the distinctive quality of a GI food product is reflected in the nutritional and sensory quality, which is determined by specific local conditions in terms of production, processing and maturation.

The recent FAO publication, The nutrition and health potential of geographical indication foods, shows that some GI food products possess nutritional qualities that are the result of the unique resources, processes and environment of the territory.

The publication also discusses the limitations of current literature and ways forward. In this seminar, the presentation of the publication will be followed by a panel discussion on how GI food products can contribute to sustainable food systems and healthy diets.

Register here to join the meeting.