SDG 2: Zero Hunger

Sustainable Development Goal 2 (SDG 2) focuses on ending hunger, achieving food security, improving nutrition, and promoting sustainable agriculture. Lebanon, once a country with relative food security, has faced increasing challenges due to an economic crisis, political instability, the COVID-19 pandemic, and the 2020 Beirut port explosion. These events have exacerbated food insecurity, making SDG 2 a critical focus for the Lebanese government and civil society.

Lebanon’s Approach to SDG 2: Food Security and Nutrition

Economic Crisis and Impact on Food Security:

Lebanon’s severe economic crisis has led to the dramatic devaluation of the Lebanese lira, making food imports—on which the country heavily relies—more expensive. With inflation skyrocketing, many families are unable to afford basic food items. According to the World Food Programme (WFP), food prices in Lebanon have surged by over 400% in recent years, severely affecting vulnerable populations and leading to a sharp increase in food insecurity.

National Food Security Strategy:

The Lebanese government has taken some steps to address food insecurity through a National Food Security Strategy. This strategy aims to reduce dependence on food imports by promoting local agricultural production, improving food supply chains, and ensuring that vulnerable populations have access to sufficient and nutritious food. The government has encouraged initiatives to support farmers and increase local food production to alleviate the pressure on imports.

Subsidies and Food Aid:

In an effort to combat rising food insecurity, the government introduced temporary food subsidies on essential items like bread, wheat, and other staple goods. However, the economic collapse has made it difficult to maintain these subsidies, leading to severe shortages and further food price hikes. Various international organizations, such as the World Food Programme (WFP) and FAO, have been providing food assistance to the most vulnerable populations.

Support from International Organizations:

Lebanon has relied heavily on international support to address food insecurity. The United Nations, World Bank, and WFP have been providing financial assistance, food packages, and nutritional support to millions of vulnerable people. These organizations also work with local authorities to improve food supply chains, support farmers, and promote sustainable agricultural practices.

Challenges to Sustainable Agriculture:

Lebanon’s agricultural sector faces significant challenges, including water scarcity, limited arable land, and inadequate government support. The country’s reliance on food imports, combined with a lack of investment in sustainable farming, has left Lebanon highly vulnerable to global food price fluctuations. To address this, the government and various NGOs are working on initiatives to promote sustainable farming practices, support local farmers, and improve food security through domestic agricultural development.

Beirut Arab University and SDG 2: Addressing Hunger and Promoting Sustainable Agriculture

Beirut Arab University (BAU) plays a role in supporting SDG 2 through education, research, and community initiatives aimed at addressing food security and promoting sustainable agricultural practices.

Educational Programs in Agriculture and Nutrition:

BAU offers programs in fields related to food security, agriculture, and nutrition. Students are educated on sustainable agricultural practices, food production, and the importance of nutrition in public health. These programs equip graduates with the knowledge and skills needed to contribute to food security solutions in Lebanon, particularly through sustainable farming and food supply management.

Research on Food Security and Sustainable Agriculture:

BAU is involved in research aimed at finding solutions to Lebanon’s food security challenges. The university’s research centers focus on areas such as agricultural innovation, sustainable farming techniques, and improving food systems. Research projects explore ways to increase crop yields, reduce reliance on imported food, and develop more resilient food supply chains, which are crucial for improving food security in Lebanon.

Community Engagement and Food Aid Programs:

In response to the increasing food insecurity in Lebanon, BAU is involved in community engagement programs that provide direct support to vulnerable populations. The university’s social responsibility initiatives include organizing food distribution campaigns, raising awareness about nutrition, and working with local organizations to help families struggling to afford food. BAU's student-led volunteer programs also play a role in delivering food aid and addressing hunger in local communities.

Sustainable Agriculture and Urban Farming Initiatives:

BAU promotes sustainable agricultural practices and urban farming as part of its response to Lebanon’s food security challenges. The university encourages students and the local community to engage in urban gardening and small-scale farming, which help increase local food production. These initiatives aim to make communities more self-sufficient and reduce dependence on imported food, thereby enhancing food security at the local level.

Collaboration with NGOs and Government Agencies:

BAU collaborates with national and international organizations on food security projects. Partnerships with NGOs, government agencies, and research institutions enable the university to contribute to larger-scale efforts to combat hunger and promote sustainable agriculture in Lebanon. These collaborations include participation in national food security programs and joint research projects on agricultural sustainability.

Lebanon’s food security has been severely impacted by the economic crisis, political instability, and external shocks. While the Lebanese government has introduced strategies to address food insecurity and promote local agriculture, the country continues to rely heavily on international assistance. Sustainable agricultural practices and stronger local food systems are essential for Lebanon to meet the objectives of SDG 2.

Beirut Arab University plays a critical role in addressing SDG 2 through education, research, and community initiatives focused on food security and sustainable agriculture. By equipping students with the necessary knowledge, conducting research on agricultural innovation, and engaging in food aid programs, BAU contributes to national efforts to combat hunger and ensure food security for Lebanon’s vulnerable populations.

Reducing Food Waste

https://www.facebook.com/photo/?fbid=744092604420128&set=pcb.744106901085365

BAU won the award for best educational film project titled "Reducing Food Waste" in a competition launched by the Ministry of Economy and Trade among university students in Lebanon. The goal of this competition was to raise consumer awareness since food waste is directly related to consumer life and behaviors, and in line with the Ministry's efforts to achieve the various Sustainable Development Goals, it decided to implement this initiative in cooperation with the academic sector.

Health-Sciences - Food-Analysis-and-Safety

https://www.bau.edu.lb/Program/Health-Sciences/Master/Food-Analysis-and-Safety

Program Description

The aims of the program include the following:

1. Ensure that students have an extensive knowledge and critical understanding of the basic theoretical principles of modern biological and chemical methods toward solving problems in food analysis and food safety issues.
2. Provide opportunities for students to develop academic and subject specific skills of relevance to employment in the field of food analysis and safety.
3. Enable students to evaluate national, international and sector specific frameworks for the prevention and management of food safety risks.
4. Support the development of reflective practitioners who have the knowledge and skills to appraise, evaluate and develop responses to food safety hazards.

 Career Opportunities

Study Plan:

Major Elective Courses (MEC)

The Effect of Sectoral FDI on Food Security in Developing Countries

https://digitalcommons.bau.edu.lb/cgi/viewcontent.cgi?article=1080&context=hwbjournal

Lecture entitled Sustainable Healthy Dietary Patterns as part of SDGs Courses

https://www.bau.edu.lb/Public-Relations/News/Lecture-entitled-Sustainable-Healthy-Dietary-Patterns-as-part-of-SDGs-Courses

The Faculty of Health Sciences at Beirut Arab University presented by Dr. Leila Itani, Assistant Professor at the Nutrition & Dietetics Department delivered a lecture on the 8th of April 2022 entitled "Sustainable Healthy Dietary Patterns". This participation was part of 8 modules offered through the educational activities of the series of SDGs Courses organized by the university of Pavia /Italy for Spring 2021-2022 (https://sites.google.com/unipv.it/unipv-sdgs-courses/nutrition).

The course aimed to provide knowledge on nutrition, lifestyle, and wellbeing, emphasizing a sustainable diet. In this respect, Dr. Itani presented in her talk the role of the food system and unhealthy dietary patterns in disrupting the resilience of the earth’s biophysical limits and transgressing their safe operating space contributing to climate change and loss of ecological resources.

Through the lecture, the definition and composition of the recently proposed healthy sustainable diet and evidence on its role in maintaining food system activities within the safe operating space of biophysical planetary boundaries was presented.

This diet is said to contribute to two global agendas for the food system namely the twelfth SDG by ensuring “responsible consumption” and “Paris agreement” to reduce climate change while ensuring a lower diet cost. Ultimately projection on the planetary healthy diet are shown to conserve people’s health and averting death and sustaining ecological resources, eventually ensuring achievement of the three dimensions of sustainable development: social, economic and environmental dimensions.

Incidents of Food Poisoning in Lebanon and the role of MOPH in handling this Issue at BAU

https://www.bau.edu.lb/Public-Relations/News/Incidents-of-Food-Poisoning-in-Lebanon-and-the-role-of-MOPH-in-handling-this-Issue-at-BAU

As a part of the Food Safety and Hygiene course (NUTR413), Mrs. Joyce Haddad, the director of food safety in the Ministry of Public Health in Lebanon (MOPH) and the head of the scientific committee on Food Safety, was invited to deliver a talk about the “Incidents of Food Poisoning in Lebanon and the role of MOPH in handling this Issue”.

The visit was held on October 19, 2021 in the Lab of the Nutrition and Dietetics department at BAU. Students were able to learn the strategic plans followed by the MOPH in terms of Food safety. Topics included:

• The 8 steps for the investigation of food poisoning
• Types of food poisoning
• Procedure followed by the inspectors in food premises.
• How MOPH reports food poisoning cases.
• How MOPH collects data.

The Faculty of Health Sciences participation in the 28th European Congress on Obesity (ECO)

https://www.bau.edu.lb/Public-Relations/News/The-Faculty-of-Health-Sciences-participation-in-the-28th-European-Congress-on-Obesity-ECO-

The Faculty Member Professor Marwan El Ghoch, the Professor in Clinical Nutrition and the Head of Nutrition & Dietetics Department at the Faculty of Health Sciences delivered a symposium at the 28th European Congress on Obesity that was held in May 2021 entitled:” Understanding Sarcopenic Obesity: The Ignored Phenotype?” with my colleagues Dr. Giovanna Muscogiuri and Dr. Andrea P Rossi.

Shortage of Infant Milk in Lebanon... Alternatives and Solutions

https://www.bau.edu.lb/Public-Relations/News/Shortage-of-Infant-Milk-in-Lebanon-Alternatives-and-Solutions

As the financial crisis in Lebanon is intensified and the unprecedented collapse of the value of the Lebanese currency with the lack of foreign currencies, the Lebanese market is witnessing scarcity in Infant milk which are imported from abroad and its price should be paid in US Dollars. Reports mentioned that pharmacies witness interruption of milk No. 3 supplies, which infants between ages of one to three years’ drink. The food security of infants at this age group is threatened forcing parents to constantly search for milk hoping they can get a box of milk to feed their infants. In light of this painful reality and with a sense of social responsibility, it was necessary to think about practical solutions and find alternatives to Infant milk in a way that preserves people's dignity and guarantees their natural right to obtain food without begging at the doors of pharmacies and supermarkets, which in turn have no fault in the crisis. The propaganda that media spreads about companies producing various types of powdered milk has assured us for many years that it is "essential for the full development of infants", that it is "fortified with iron", "contains essential vitamins and minerals" and "maintains the child's mental health." This propaganda formed a false public opinion that was instilled by most of parents not to dispense these dried products even as their children grow old. Here, we do not claim that these products are harmful or threatens the safety and health of children, but rather a commodity that can be replaced by a natural product abundantly available at reasonable prices for all society levels.

For centuries, humanity has relied on natural or fresh milk to raise infants and as a healthy food for adults as well. In the past few decades, many rumors spread that natural milk may cause fever or allergy, or lead to a deficiency in some important elements that are necessary for growth, such as iron or a decrease in the level of some vitamins and so on. At the same time, some countries established big companies for producing and exporting these products. While the truth that people should know is that these products are nothing but food commodities produced and exported for business purposes even that many countries that produce and export milk powder depend on fresh or natural milk as food for children and they do not adhere to any specific type or brand.

Health researchers agree that infants from age one year and over can drink fresh milk with all its components. At this age, natural milk for a child has great nutritional value as it contains high-quality proteins, calcium, fats and micronutrients that are necessary for growth. According to the National Library of Medicine in the United States, the fat in natural milk is necessary for the growth of the child's brain. It also recommends giving children milk with all its components starting the age of one or two years. Moreover, the components of natural milk have growth-promoting effects independently of specific compounds.

As for the argument that says that natural milk may cause some undesirable symptoms for infants such as allergies, diarrhea or weight gain, this may happen sometimes besides it also happens with powdered milk formulas. Scientific studies indicate that allergy to cow's milk proteins is usually transient, and that the link between cow's milk with autism spectrum disorders is not scientifically proven, in addition to that its relationship to type 1 diabetes (insulin dependent) has not been proven.

Here, we must present some advice to replace powdered milk for the infant in a safe and healthy way. First, you must gradually give natural milk to the child so that he gets used to its taste and digestion especially if he is accustomed to the dried formula. Second, if the milk will be prepared at home, it must boil for 20 minutes to ensure it is sterilized and safe. It is also possible to reduce the percentage of fat (especially for beginners) by skimming the fat layer that appears on the surface of the milk after boiling. Among the important advice is that should be accompanied by a varied and balanced diet to replace the vitamins and minerals by meat, chicken and vegetables that are allowed to be given to the infant at this age. We should not forget milk products and its derivatives (such as yogurt, salted yogurt, and cheese) as an alternative in case the infant did not accept natural milk. We also recommend that parents expose the infant to the sun on a daily basis (even for a short period of time) to ensure proper growth and an adequate level of vitamin D. If any of these are not possible, then there is nothing wrong if the infant is given medicinal supplements of vitamins and minerals (such as vitamin D and iron) to compensate for any possible deficiency and ensure healthy growth. Health advice - by the pediatrician or pharmacist - remains essential to safely and properly monitor the growth and health of your children.

In conclusion, it is worth mentioning that breastfeeding is the absolute priority for children’s health, especially for those under the age of one, because of the health benefits the infant receives, and economic benefits for parents and society. According to the World Health Organization, breast milk is the ideal food for an infant. It is safe, clean, and contains antibodies that help protect against many common childhood illnesses. It also provides all the energy and nutrients that an infant need in his first months. Studies also confirm that breastfed babies do better in IQ tests, are less likely to be overweight or obese, and less likely to develop diabetes and chest and intestinal infections later in life. If that was impossible, there are many aids that assist the mother to stimulate breastfeeding or use of modified breast milk for children of this age, either through ready-made products or prepare it at home.

Article Written by: Dr. Mohammad Ali Hijazi (Faculty of Pharmacy at Beirut Arab University)

Workshop on Dietary pattern analysis BAU/NIN-Cairo

https://www.bau.edu.lb/Public-Relations/News/Workshop-on-Dietary-pattern-analysis-BAU-NIN-Cairo

Dietary patterns analysis

Department of Nutrition and Dietetics - Faculty of Health sciences

Beirut Arab University - Beirut-Lebanon

Presented at the National institute of Nutrition (NIN)

Cairo-Egypt March 3-4 2021

Dr. Leila Itani Assistant professor at the Faculty of Health Sciences/ Nutrition and dietetics department delivered a two days’ workshop on Dietary patterns analysis for the National institute of Nutrition in Cairo. The workshop took place over Zoom meeting platform on the 3rd and 4th of March 2021. The workshop aimed at capacity building for junior researchers in the statistics unit of the NIN lead by Dr. Inas Fawzy the areas of dietary data management, analysis and deriving dietary patterns.

Dr. Itani delivered the workshop in response to an invitation from the NIN represented by its Director Dr. Gihan Fouad Ahmad and professor Sahar Zaghloul at the Department of Nutrition requirement and growth. The workshop was attended by a group of physicians, dietitians and statisticians.