Issues in conserving wild edible resources discussed

PESHAWAR: The four-day third international symposium on issues pertaining to conservation of edible wild resources of Hindukush-Himalayas region concluded on Monday.

Aimed at enlightening the greater recognition required for value of wild nutrition, wild plants and animals for food and health, the moot was arranged by the Islamia College University Peshawar at the Baragali Campus of the University of Peshawar.

New and old ways to contribute to the UN action pooled together some of the most recent scientific evidence on forest foods and their contribution to nutritious and diverse diets were explored at the event.

Prominent among those who spoke on the occasion were vice-chancellor Islamia College University Prof Dr Habib Ahmad, chairman, Department of Botany, University of Peshawar, Dr Sirajud Din, Prof Dr Zahir Shah, former dean faculty of science Islamia College University, Dr Brian Hemphill (Alaska University USA) Dr Munir Ozturk (Turkey) Dr. Sardar Khan, Dr Rahmat Ullah, Dr. Nabeela Shah Jillani (Sindh University) and others.

Forest-based food systems have long provided nutritious foods such as edible nuts, mushrooms, fruits, herbs, spices, aromatic plants, game and insects and they enhance the resilience of forest-dependent peoples particularly in times of climatic and economic uncertainty.

Dr Brian Hemphill said Pakistan has a rapid population growth and these recourses substantially free of cost with advance availability call for utilizing proper legislation to make beneficiary and for public business as well as for overcoming food shortage.

He said Pakistan did not play a prominent role in forest sector policies and this hinders their potential contribution to national sustainable development goals including food and nutritional security outcomes.

Dr Munir Ozturk said that nutrition was the combined responsibility of the world.

He said that it was a timely moment to have this discussion because the policy focus in agriculture seems to finally be shifting from calories to nutrients which can be found in many forest foods.

Dr Habib Ahmad said it was fruitful to bring all actors together to rediscover the power of collaborating more closely on food systems and nutrition-related issues.