On the occasion of World Food Safety Day 2026, whose theme this year was “From Assessing the Burden to Developing Solutions: Toward Safe Food Everywhere,” the Ministry of Agriculture, under the patronage and in the presence of Minister of Agriculture Dr. Nizar Hani and in collaboration with the Lebanese University—which hosted the event at the Doctoral School of Science & Technology— a broad national meeting that brought together representatives from ministries, government agencies, international organizations, universities, the private sector, experts, researchers, and students, with the aim of strengthening national coordination in the field of food safety and developing mechanisms for joint action among various stakeholders.

Participants in the opening session included Minister of Public Health Dr. Rakan Nasserldine, President Bassam Badran; Dean of the Faculty of Agronomy, Dr. Nadine Nassif, FAO representative in Lebanon, Ms. Nora Ourabah Haddad; the Director General of the Ministry of Agriculture, Engineer Louis Lahoud; and the Chairman of the Board of Directors of the Lebanese Food Safety Authority, Dr. Elie Awad, along with a number of officials, experts, and academics.

Dr. Elie Awad emphasized that the Authority’s success is linked to strengthening cooperation and coordination among various stakeholders in the public and private sectors, thereby ensuring consumer protection and bolstering confidence in the national food system.

Engineer Louis Lahoud noted that this year’s theme reflects the urgent need to move from assessing the scale of the problem to developing practical and sustainable solutions, and stressing that food safety is a collective responsibility that requires the commitment of all partners.

President Badran affirmed that the university places its scientific and research capabilities at the service of national issues, foremost among which is food safety, stressing that the university’s doors will remain open to any collaboration that contributes to the advancement of scientific knowledge and its application in building a modern and effective national food safety system.

President Badran noted that the university’s faculties and institutes—particularly the Faculty of Agronomy—have worked to develop educational programs and applied research in the fields of food control, risk management, and the development of health standards.

Ms. Noura Ourabah Haddad emphasized that food safety is a fundamental pillar of public health, food security, and economic development, noting that most food-related risks can be prevented by relying on science and accurate data and by strengthening cooperation among various stakeholders.

Minister Nasserldine highlighted the importance of coordination and integration among relevant ministries and institutions, noting that food safety is a national priority given its direct impact on public health.

Minister Hani concluded the session by emphasizing that the celebration of World Food Safety Day is not merely an awareness-raising event, but rather a national milestone for renewing the commitment to building an integrated system that guarantees citizens’ right to safe and healthy food and strengthens consumer confidence in Lebanese products and their ability to compete in local and global markets.

At the conclusion of the meeting, participants reached a set of key recommendations, most notably:

1. Establishing a comprehensive national framework for food safety based on cooperation, effective coordination, and the definition of roles and responsibilities among the various stakeholders throughout the food chain.

2. Emphasizing full implementation of Law No. 35/2015 on food safety, and supporting the Lebanese Food Safety Authority in finalizing its internal regulations, operational mechanisms, and staffing.

3. Developing a unified national food safety policy that adopts a risk-based approach, includes product monitoring and traceability, ensures rapid response to food emergencies, facilitates information sharing, standardizes regulatory procedures, and strengthens laboratories and capacity building.

4. Developing a national plan for communication regarding food risks, including clear mechanisms for information exchange and coordination among ministries and relevant agencies to enhance transparency and consumer confidence.

5. Strengthening Lebanon’s participation in the development of international standards, activating the National Food Code Committee, and supporting the national food industry in meeting global standards by activating the Lebanese Accreditation Council (COLIBAC), encouraging the adoption of internationally recognized production practices, and expanding opportunities for Lebanese products to access foreign markets.

6. Strengthening partnerships between the public and private sectors, universities, research centers, and professional associations, and establishing the concept of shared responsibility in the field of food safety.

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