Jakarta. The Food and Agriculture Organization of the United Nations kicked off its zero-hunger campaign in Bandung, West Java, on Sunday (05/08) in the runup to World Food Day, which is celebrated on Oct. 16 every year.
The months-long campaign is focused on raising awareness among the youth of nutrition and food security.
One in three children in Indonesia suffers from chronic malnutrition – also known as stunting – while food insecurity also continues to be a problem, affecting an estimated 20 million people in the archipelago.
In a statement the Jakarta Globe received on Wednesday, the FAO says its campaign will be held in several cities, including Bandung, Kendari in Southeast Sulawesi and Banjarmasin in South Kalimantan, between August and October.
The global theme of this year's World Food Day centers on achieving zero hunger by 2030, which is one of the United Nations' Sustainable Development Goals.
More than 800 million people around the world still suffer from chronic malnutrition, which according to the United Nations, has increased by 38 million since 2015.
"This campaign is part of the awareness-raising program for Indonesians, especially for youth and millennials, about food and nutrition issues [and] challenges in reaching 'zero hunger' by 2030," FAO Indonesia said in the statement.
Sunday's event in Bandung coincided with Keuken No. 9 – the city's annual food festival – which provided the FAO with an ideal opportunity to provide more information on nutrition and a healthy diet.
The FAO is also cooperating with a youth movement known as Masak Akhir Pekan, or Cooking on the Weekend, which aims to engage young people and raise awareness of agriculture and food production and preparation, while also celebrating the diversity of Indonesian cuisine.
"We want everyone, especially young people as well as food and culinary influencers, to realize that we still have many challenges to stop hunger in Indonesia by 2030," said Stephen Rudgard, the FAO's representative in Indonesia.
He added that these challenges can be tackled with simple actions, such as eating more diverse foods, avoiding food wastage and using proper cooking methods to preserve the nutritional value of foods.