Yap CRE Participates in World Food Day 2016

Colonia, Yap (October 17, 2016) - The Food and Agriculture Organization of the United Nations (FAO) celebrates World Food Day each year on 16 October to commemorate the founding of the organization. This year World Food Day was exceptionally on 14 October. The theme of this year’s World Food Day was “Climate is changing. Food and Agriculture must too.”

One of the biggest issues related to climate change is food security. Population in the small island developing states are being hit hardest by higher temperatures and in weather-related disasters. These disasters are intensified by climate change and are increasing in frequency and intensity. Without concerted action to build resilience, many of the poorest and most vulnerable island inhabitants will struggle to generate enough food and income to feed themselves and their families.

The Cooperative Research and Extension (CRE) wing of the College's Yap Campus, participated in the World Food Day 2016 activities. This year, Yap observed World Food Day along with the International Day for Disaster Reduction at Yap’s Living History Museum premises. Besides Yap CRE, Yap Interagency Nutrition Education Council (YINEC), International Organization for Migration (IOM) and Waab Community Health Program attended this event. Yap State organizing committee for Food Security and Catering for the upcoming 2018 Micronesian Games also participated in the event by displaying and testing out samples of healthy menus for public comments and feedback.

As part of the celebrations, Yap CRE exhibited various vegetable cultivation models and climate-smart, low-cost food production systems. The highlight of this year’s event was the involvement of participants from USAID funded Climate Adaptive Agriculture and Resilience Project. Participants displayed and sold various farm produce grown in their home gardens as part of this project.

The Expanded Food and Nutrition Education Program (EFNEP) of Yap CRE displayed various value added products made from local produce such as mango jelly, pumpkin jam, native orange jelly, hibiscus jelly, breadfruit flour, breadfruit chips and banana chips. Loaves of bread, pastries and cookies made from breadfruit flour attracted special attention of the public.