Committee: Economic and Social Council (ECOSOC)
Topic: Global Food Security
Main Submitter: India, South Africa
Co-Submitter: Canada,Switzerland, Russia, United States of America, Jordan,
The Economic and Social Council,
Recognizing that over 800 million people around the globe do not have reliable access to
sufficient food, which hampers efforts to achieve the Sustainable Development Goals
(SDGs), especially SDG 2: Zero Hunger
Acknowledging the negative impacts of climate change, geopolitical conflicts, and economic
disparities on agricultural productivity and food systems
Emphasizing the necessity of international collaboration to ensure food security and promote
sustainable agricultural practices
Calls upon all Member States to come together in their efforts to tackle global food
insecurity, understanding that collective action is essential for creating a world free from
hunger
Recalling the United States’ ongoing dedication to combating global food insecurity through
initiatives like Feed the Future and partnerships with organizations such as the World Food
Programme (WFP) and the Food and Agriculture Organization (FAO)
1. Encourage and calls upon Member States to prioritize healthcare to the malnourished
masses by,
a. Sending more trainee medical professionals to,
i. Monitor and collect data;
ii. Train local healthcare workers to support communities;
b. Providing medical support and monitoring their diet through,
i. Establishing mobile clinics for malnourished areas;
ii. Conducting regular health check ups and dietary assessments;
c. Providing unbought foods from stores near their expiry to them by,
i. Partnering with local businesses to donate their surplus food;
ii. Creating distribution networks to deliver food efficiently;
2. Provide them with necessary equipment required for basic farming operations, ranging
from low costs to no costs,
a. Providing irrigable land to all at subsidized costs,
i. i. encourage farmers to use natural fertilisers instead of chemical ones
to protect and ensure the public receives the best version of high yield
crops and to avoid bioaccumulation;
ii. Improving access to fertilizers, irrigation, and high-yield seeds in
regions facing food insecurity;
b.Empowering women and marginalized farmers through financial support and
training,
i. Enforcing laws about women having rights to own properties like land and
being able to sell their products, which increases employment rates;
ii. Increases the countries economic base due to higher employment rates;
3. Call for the strengthening of global food supply chains by,
a. Lowering trade barriers and enhancing infrastructure to,
i. Ease the transport of food;
ii. Reduce costs for importing and exporting food;
b. Creating regional food reserves to lessen the effects of supply chain disruptions,
i. Stockpiling grains and staples in case of an emergency;
ii. Using effective inventory management to ensure optimal use of reserves;
c. Urge international cooperation to address immediate food crises by,
i. Sharing resources during shortages;
ii. Coordinating emergency responses among nations;
4. Encourage international collaboration to tackle urgent food crises by,
a. Boosting contributions to the World Food Programme (WFP) for emergency food
assistance,
i. Donating food from MNC’s and major companies to WFP;
ii. Encourage multinational companies to advertise the food crisis and food
donations;
b. Coordinating efforts to ensure that humanitarian aid effectively reaches those in
need,
i. Setting up a rapid response medical team for timely reactions;
ii. Ensuring that the aid delivered meets Global Certification standards through
routine quality checks;
5. Support capacity-building initiatives by,
a. Offering technical assistance to developing countries to,
i. Improve agricultural productivity;
ii. Train farmers using innovative techniques;
b. Developing digital tools and platforms to provide farmers with real time information
about the weather, market prices and farming techniques, especially in areas like,
i. Rural and developing areas;
ii. Areas that have low GDP per capita;
7. Reduce food waste by implementing strategies such as,
a. Organizing food drives that utilize surplus food from food service companies,
i. Establish a ‘Zero-Waste Food Network’ to collect surplus food from
supermarkets, restaurants, and farms;
ii. Implement ‘edible but unsellable’ campaigns to encourage supermarkets to
donate food that is safe to consume but cosmetically imperfect;
iii. Introduce legislation requiring large food suppliers to report and reduce
food waste, similar to policies in France and Italy;
b. Launching public awareness campaigns aimed at reducing food waste and promoting
sustainable consumption by,
i. Ensure that credible information is reaching its targeted audience through
credible spokespeople;
ii. Include vocational training in workplaces and employment centers;
iii. Launching social media campaigns partnering with influencers and NGOs;
8. Conducting campaigns to educate the public about the crisis,
a. In schools, implement initiatives to raise awareness,
i. Using banners to highlight the importance of no food wastage;
ii. Using advertisements (videos, billboards, leaflets, and posters) to engage
students into the real world about food insecurity;
iii. Offering scholarships for students pursuing degrees in agricultural sciences
or food technology;
.
b. In workplaces, allocating agricultural spaces such as rooftops for easier and sole
access to vegetation,
i. Provide necessary equipment needed;
ii. Encourages employees to work together and cooperate the maintenance of
farms on rooftops;
iii. Creates job opportunities to maintain the farms and allows them to earn
disposable incomes.
