Role of eggs highlighted at UN Food Conference

Presenting the industry’s commitments to the UN’s Sustainable Development Goals, International Egg Commission chairman, Suresh Chitturi, said the creation of the Global Initiative for Sustainable Eggs (GISE) 3 years ago had been key to the industry’s contributions to Zero Hunger and Responsible Consumption and Production.

“Eggs have the capacity to directly improve human health outcomes across the globe”

Chitturi said eggs provided the highest quality protein, as well as 13 vitamins and minerals, and due to their nutrient density and bioavailability, eggs have the capacity to directly improve human health outcomes across the globe. “Studies such as the Lulun project in Ecuador have showcased that eggs have the potential to reduce stunting among children, and I have also witnessed the power of eggs within the diets of nutritionally vulnerable children first hand in my country of India,” he added.

Environmental commitments

Speaking at a ”Sustainable Protein for All” UN Food Systems Pre-Summit affiliated session, he stressed the egg industry was continuing to look to make further significant environmental commitments to achieve net zero: “The IEC is currently working with our Environmental Sustainability Expert Group to support the development of a roadmap to achieve net zero emissions, identifying opportunities for the global industry to adopt best practice and continue to provide the highest quality affordable and sustainable protein for all.”

His comments followed those made by Hans Hoogeveen, UN Ambassador of the Netherlands, who emphasised that healthy diets were based on high quality protein. It was essential, he said, that everyone has access to affordable protein from a range of animal and plant-based sources. It was crucial, he added, to reduce the environmental impact of all forms of protein, with stakeholders working together across sectors as only then would affordable and healthy diets become accessible to all.