Food Systems Transformation in Viet Nam: Interview with SHiFT Leadership and Partners
CGIAR News, June 2 2023
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Figure: (left to right) Mark Lundy, SHiFT Deputy Lead; Inge Brouwer, SHiFT Lead; Associate Professor Dao The Anh, Vice President of Vietnam Academy of Agricultural Sciences; and Associate Professor Truong Tuyet Mai, Vice Director of the National Institute of Nutrition, prepare for their interview on VTC16 with Nguyen Phuong Thao, the talk show’s producer and scriptwriter, and MC Nguyen Tu Anh. Photo provided by VTC.
Viet Nam recently hosted the 4th Global Conference of the Sustainable Food Systems Programme, which brought together more than 200 participants from around the world to discuss the urgent challenge of transforming food systems. In the lead-up to the conference, Dr. Inge Brouwer and Mr. Mark Lundy, from the CGIAR Initiative on Sustainable Healthy Diets through Food Systems Transformation (SHiFT), appeared on Viet Nam’s VTC16, a news channel dedicated to agriculture and rural life (interview is in Vietnamese; English subtitles available).
As part of the televised interview with Associate Professor Dao The Anh, Vice President of Vietnam Academy of Agricultural Sciences, and Associate Professor Truong Tuyet Mai, Vice Director of the National Institute of Nutrition—two of SHiFT’s local partners—Brouwer and Lundy discussed the challenges and opportunities facing sustainable healthy diets and nutrition security, both globally and in Viet Nam.
Over the last 35 years, Viet Nam has shifted its policy focus from agricultural productivity to food systems more broadly. In their interview with VTC16, Brouwer and Lundy explained the importance of using a food systems approach to improve diets and nutrition, saying that Viet Nam’s evolution highlights how food systems and strategy can successfully change over time. SHiFT has partnered with the Ministry of Agricultural and Rural Development and the National Institute of Nutrition to help define major food systems concepts and highlight the mportance and role of sustainable healthy diets.
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