CCASIA22 / promoting food trade and technological cooperation for global food safety

The FAO/WHO Coordinating Committee for Asia (CCASIA22) is taking place virtually from 12 to 21 October 2022. Welcoming delegates via video message, Lei Haichao , Vice Minister of the National Health Commission of China underlined the host government’s commitment to actively implementing their role as Regional Coordinator and to promote technology, partnership and exchanges among Members. “Codex is studying future working modalities as well as new kinds of the food and new production systems,” he said emphasizing China's engagement with Codex to promote food trade and technological cooperation in order to contribute to global food safety development.

“Our first strategic goal remains to address the current emerging and critical issues that are identified by our Members,” said Steve Wearne, Chairperson of the Codex Alimentarius Commission. “This is a fundamental issue for each of the regional coordinating committees whose agendas should provide us with time and space to discuss issues for food safety and quality that are the most relevant for each region, sharing perspectives and also catalyzing action.”

The keynote address at CCASIA22 was an opportunity to elaborate on this first strategic goal; of particular interest for a region with highly diverse food culture. Prof. Purwiyatno Hariyadi, former Vice-Chairperson of the Commission, Indonesia, said, “the transformation of food systems should be designed in such a way that it aims not only to increase the availability or amount of food, but also to provide food that is safe, nutritious, and affordable.”

Dr Li Ning, Director-General of the China National Center for Food Safety Risk Assessment highlighted new risks to food safety, from climate change, food adulteration and also consumer perceptions. She emphasized the importance of strengthening regional communication and cooperation. “I also look forward to this CCASIA becoming one of the best platforms for Asian Members to exchange experiences in food safety control and knowledge of food science and technology,” she said.

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