A report launched this week on managing risks to food safety in Vietnam was prepared by the World Bank and other research and development partners at the request of the Government of Vietnam. The International Livestock Research Institute (ILRI) was the lead technical partner in development of the report. Food Safety Risk Management in Vietnam: Challenges and opportunities was launched on 27 Mar 2017.
Pork meat sold in Vietnam has been found by researchers to commonly carry bacteria that could cause disease—but they also found that the risk of that meat sickening people is largely reduced due to the Vietnamese habit of buying very fresh meat and cooking it shortly thereafter. The research results indicate ways that the safety of pork meat can be even further improved in this fast-growing and -evolving market. The bottom line is that ensuring safe pork consumption in Vietnam is very important—and very doable.
The experiences of developed countries, which now have relatively safe food, is that command-and-control approaches to food safety, which rely mainly on inspection and punishment, are less effective than approaches in which stakeholders are empowered and encouraged to self-regulate, motivated by the realisation that this is more profitable in the long term.
In this guest post, originally published by Farming First, Shirley Tarawali, assistant director general of the International Livestock Research Institute (ILRI), takes a closer look at livestock’s impact on the environment, and what is being done to manage its environmental ‘hoofprint’.
A new research paper by scientists at the International Livestock Research Institute (ILRI) and partner organizations confirms that milk, meat and eggs are widely consumed by poor people in Kenya’s capital city of Nairobi: these animal-source goods make up nearly 40% of the food budget and half of this is spent on dairy products. Economic analysis revealed a high propensity to consume animal-source foods and elasticities showed that, if their prices could be lowered, consumption of animal-source foods would rocket, benefiting both the nutritional status of poor consumers and the livelihoods of small-scale livestock producers.
Discussants at this event unpacked the tensions inherent between developing livestock markets to meet economic goals of the poor and meeting the nutritional needs of poor households raising livestock.
What might seem like a silver bullet to reduce greenhouse gas emissions risks undermining other development goals such as ending hunger, improving health and eliminating poverty. We cannot ignore the important role that animal-source foods play, especially in developing countries, when we talk about tackling climate change. Instead we need to find a middle ground.