Ajman: Ajman Chamber organised a meeting for its Food Working Groups at the Chamber's headquarters to review the latest developments in food supply chains and promote integration and coordination between relevant stakeholders from the public and private sectors, contributing to improving the efficiency and sustainability of this vital sector.
According to Emirates News Agency, the meeting was chaired by Salem Al Suwaidi, Director-General of the Chamber, with the presence of Mohamed Ali Al Janahi, Executive Director of Member Support Services Sector, Jamila Kajoor Al Nuaimi, Director of Member Relations and Support Department at Ajman Chamber, and members of the Food Working Groups. These groups included officials and representatives from government and private entities such as food factories, companies, and shopping centres.
Salem Al Suwaidi highlighted the importance of the meeting and the necessity to enhance coordination and intensify joint efforts between the public and private sectors. He emphasized the adoption of innovative and proactive solutions to elevate the efficiency of the food security system in alignment with global changes. Al Suwaidi praised the efforts of government entities in monitoring markets and maintaining stability through an integrated regulatory system that ensures the availability of essential commodities and price stability.
He further commended the contributions of Ajman Chamber members from factories and companies operating in the food sector. Their vital role in enhancing the food security system and achieving advanced levels of self-sufficiency was acknowledged, particularly in developing production capabilities and embracing innovation.
The meeting also deliberated on the action plan for the upcoming phase to ensure the continuity of food supply chains and enhance their flexibility in addressing global changes. This involves developing coordination mechanisms between relevant stakeholders, improving storage and transport efficiency, and adopting innovative solutions.
Participants engaged in exchanging proposals, visions, and development ideas to enhance the role of the Food Working Groups in achieving Ajman's goals and vision.
