The national team of the project for the improvement of water efficiency, productivity and sustainability receive the trophy of champion of food in Algeria

27 January 2021, Algeris - The office of the Food and Agriculture Organization of the United Nations in Algeria organized a ceremony to celebrate World Food Day 2020.

The ceremony brought together about one hundred major actors of the agriculture and food sector in the country including members of the Algerian government, representatives of stakeholders in the agriculture and rural development sector, representatives of the profession as well as the Resident Coordinator of the United Nations system in Algeria.

The traditional World Food Day trophies were awarded to national food champions at the ceremony.
The Algerian team of the FAO regional project "Implementing Agenda 2030 for Water Efficiency/Productivity and Sustainability in the Countries of the Near East and North Africa Region" was among the winners and was awarded a trophy for its efforts during this year.

Despite the impact of the covid-19 crisis, the multidisciplinary team, composed of managers and engineers from the Ministries of Agriculture and Water, has spared no effort throughout the year to achieve the project's objectives by appropriating innovative tools and affordable technologies to build the country's capacity to implement water accounting and measure and monitor water productivity. This distinction is a deserved recognition of the efforts of an entire team, it will only strengthen their involvement and commitment.

The regional project is being implemented, within the framework of the Regional Water Scarcity Initiative, in eight countries in the Near East and North Africa region with funding from the Swedish International Development Cooperation Agency.
The project aims to contribute to transformational change and strategic planning by assessing (i) the efficiency and productivity of different forms of water use, (ii) the risks of increasing water efficiency or productivity for some would imply reducing access or increasing consumption for others (iii) setting sustainable operational limits for water use.