Rome – The Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Municipality of Rome, kicked off celebrations for the International Day of Forests (IDF) 2025 by engaging young students in exploring the connection between forests and foods at the Global Library of Trees and Flowers - FAO Park in Villa Doria Pamphilj today. 

“The linkage between forests and foods goes back to our ancestors who tested all the fruits and vegetables from the forests and documented their safety for our consumption” said FAO Director-General QU Dongyu, opening the event under the theme of “Forests and Foods”. “For this reason, we need to respect, learn, protect and conserve our forests to preserve our biodiversity”, he added.

The Director-General then highlighted the importance of the International Day of Forests, stating, “It highlights that we live with nature, make use of nature and should protect nature. The FAO Park is a living example of our dedication to protecting nature and promoting biodiversity”. The event focused on highlighting the link between nature, culture and food culture, and how foods provide the bridge between culture and history.

The Director-General was joined by Sabrina Alfonsi, Councillor for Agriculture, Environment, and Waste Cycle, Roma Capitale, and Stefania Costanza, Deputy Permanent Representative of Italy to FAO, for the event.

The FAO Park, launched under the Green Cities Initiative, spans 2.5 hectares – and serves as an urban oasis with over 120 trees and plants representing diverse regions of the world.

The celebration brought together approximately 250 school children (ages 8 to 15) from national and international schools to participate in an educational and interactive initiative where FAO forestry experts led guided tours of the seven geographic zones of the world featured in the Global Library of Trees and Flowers. They were joined by master ice cream maker Eugenio Morrone and environmental expert Pietro Mattei, who helped identify trees producing forest foods and explained their nutritional benefits.

An assortment of international forest foods – acai, baobab fruit, nuts, berries, mushrooms, dried mopane worms, cocoa beans and more – were on display, highlighting the crucial role of forests in food production. Morrone explained to the students how some of these ingredients are incorporated into his ice cream recipes.

As the future stewards of the world’s forests, the students learned about the connection between forest plants and food security, as well as the importance of balancing tradition and innovation in sustainable forest management.

Since its proclamation in 2012, the International Day of Forests celebrates and emphasizes the vital role of forests globally. Forests and trees play a crucial part in global food security, nutrition and livelihoods, yet their importance is often overlooked. In addition to providing food, fuel, fibre, and employment, forests support soil fertility, protect water resources, and offer habitats for biodiversity, including vital pollinators, which contributes to healthy agrifood systems. Forests provide essential nutrients and income for many rural communities, particularly Indigenous Peoples. 

Challenges such as deforestation, climate change, wildfires, pests and the unsustainable use of forest resources however hinder the potential of forests. The FAO Forestry Roadmap: From Vision to Action, 2024–2031 outlines strategic actions to help guide sustainable forest management over the next decade. The roadmap highlights FAO’s dual emphasis on the protective and productive functions of forests, as well as the role of science and innovation as a driver for scaling up forest solutions.   

“Scientists know that forests exemplify the circular economy. Mushrooms grow in forests. Plant produce for animal feed and animal residue are composed for organic fertilisers to nourish plants, which leads us back to mushrooms” explained the Director-General.