19ter of Health, the chefs of the most famous restau-
rants of Nairobi who prepared new recipes with this
leafy vegetable and by introducing it in the canteen
of parliament, this food has been re-evaluated and
people are taking pride again in producing, purchas-
ing and consuming these vegetables. Today pro-
duction is not sufficient to meet demand, so it is
possible to make a difference.
The westernization of diets is not ineluctable; we
must also tackle this problem. We have been working
for a year or so in preparing for this Symposium to-
gether with FAO and many other partners, but this
Symposium is not the end of the effort, it is the be-
ginning, unless this Symposium leads to some real
action we have not achieved very much. To have a
book or a report on a shelf somewhere is not going to
fill stomachs and certainly not to feed people better
quality food, so we must take this opportunity in var-
ious initiatives, such as the Cross Cutting Initiative on
Biodiversity for Food and Nutrition and Scaling Up
Nutrition, to incorporate the dimension of a diverse
diet and the role it can play in improving nutrition.
So this is really the start of, I hope, a major effort to
ensure that all peoplein the world will not only have
adequate food but adequate nutrition to meet their
needs.