Speaking at FGV’s World Food Day webinar on October 16, our Global CEO, Gilberto Tomazoni, announced that JBS has arranged the distribution of 120,000 meals to families in Maranhão, Pará, Pernambuco, Rio de Janeiro, São Paulo states and the Federal District.

World Food Day, an initiative run by the Food and Agriculture Organisation (FAO) of the United Nations, aims to promote worldwide awareness about food consumption and for the need to ensure healthy diets for all, with the 2020 event marking the 75th anniversary of FAO. In a year that has seen many suffer from the impact of the Covid-19 pandemic, there has arguably never been a more pressing time to highlight the importance of healthy and sustainable diets.

Focusing on the importance of sustainable agricultural initiatives as part of efforts to expand the availability of food, Tomazoni stated: “We have created a blockchain platform [JBS Green Platform] to monitor not only our direct suppliers, but our indirect suppliers too, meaning we can support the sustainable development of the industry in order to protect the Amazon. Technology has enabled a giant step forward in food production processes which will be fundamental in combating hunger.”

Commenting on JBS’ commitment to distribute meals across local communities in Brazil, Tomazoni said: “Social responsibility is now more important than ever. The pandemic has presented a challenge that most people were not prepared for. People have lost their jobs and hunger has increased… Today is World Food Day and we have renewed our hope with a new effort of solidarity. We are mobilising volunteers and NGO who by next Friday [23 October] will have organised and distributed 120,000 meals benefiting vulnerable families across six Brazilian states.”

The event which was moderated by Bryan Harris (Brazil Correspondent, Financial Times) also featured contributions from John M. Moncure (Director, Latin America & Caribbean Co-Head Emerging Markets, Financial Times), César Campos (FGV Europe Director), Peer Ederer (Program and science director of Global Food and Agribusiness) and Dr. Lesley Mitchell (Associate director for sustainable nutrition at Forum for the Future). You can view the whole webinar on FGV’S YouTube page here.