Food and Agriculture Organization of the United Nations

In the midst of World War II, as global food systems collapsed, a different kind of playbook was being written. In 1943, U.S. President Franklin D. Roosevelt convened a conference of 44 nations in Hot Springs, Virginia, to address widespread hunger. This meeting was championed by figures like Australian economist Frank L. McDougall, who envisioned a permanent international body for food and agriculture. This initial vision led to the formal establishment of the Food and Agriculture Organization (FAO) on October 16, 1945, in Quebec City, Canada, with 42 nations signing its constitution. Sir John Boyd Orr became its first Director-General, setting a course to eliminate hunger. The organization's early mandate was clear: collect data, provide technical expertise, and help nations improve their agricultural, forestry, and fisheries practices. A significant operational shift occurred in 1951 when the FAO moved its headquarters from Washington, D.C., to Rome, Italy, positioning itself at the center of global food policy. The journey continued with key milestones like the creation of the Codex Alimentarius Commission in 1963 to establish international food standards and the first World Food Summit in 1974, which declared every person's right to be free from hunger. Rather than an IPO or acquisition, the FAO's value is measured by its global impact on food security and agricultural development.