Download - CFS Voluntary Guidelines on Food Systems for Nutrition ......CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN): Draft for Negotiations Page 3 of 28 3. Micronutrient deficiencies

CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN)

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DraftforNegotiations

Contents PART1-INTRODUCTION............................................................................................................................2

1.1BACKGROUNDANDRATIONALE.......................................................................................................21.2 KEYCONCEPTS.................................................................................................................................6

PART2–OBJECTIVESANDGUIDINGPRINCIPLES......................................................................................72.1OBJECTIVESANDPURPOSE...............................................................................................................72.2NATUREOFTHEVOLUNTARYGUIDELINESANDTHEIRINTENDEDUSERS......................................82.3 GUIDINGPRINCIPLESFORTRANSFORMINGFOODSYSTEMSORPROMOTINGSUSTAINABLEFOODSYSTEMS.......................................................................................................................................9

PART3-THEVOLUNTARYGUIDELINESONFOODSYSTEMSFORNUTRITION........................................103.1TRANSPARENT,DEMOCRATICANDACCOUNTABLEGOVERNANCEOFFOODSYSTEMS..............12

3.1.1Promotingpolicycoherencebyintegratingnutritionintonationaldevelopment...................123.1.2Strengtheningmultisectoralcoordinationandactions............................................................123.1.3Creatingaccountabilitymechanisms,monitoringandevaluation...........................................13

3.2SUSTAINABLEFOODSUPPLIESFORIMPROVEDDIETSANDNUTRITIONINTHECONTEXTOFCLIMATECHANGE.................................................................................................................................14

3.2.1Prioritizingclimateadaptationandmitigationacrossfoodsupplies........................................143.2.2Ensuringsustainableuseandmanagementofnaturalresourcesinfoodproduction.............153.2.3Promotingnutritionwithinagricultureandfoodproduction...................................................153.2.4Improvingfoodstorage,processing,transformationandreformulation.................................163.2.5Improvingnutritionandhealthoffarmandfoodsystemworkers..........................................173.2.6Empoweringyouthacrossfoodsystems..................................................................................17

3.3EQUITABLEACCESSTOHEALTHYDIETSDELIVEREDBYSUSTAINABLEFOODSYSTEMS...............173.3.1Improvingaccesstofoodthatcontributestohealthydiets.....................................................183.3.2Improvingtheavailabilityandaffordabilityoffoodthatcontributestohealthydiets............183.3.3Monitoringnewtechnologiesandpromotingtrendsforhealthydiets...................................19

3.4 FOODSAFETYACROSSSUSTAINABLEFOODSYSTEMS................................................................193.4.1Adoptingnationalandinternationalcooperationonfoodsafety............................................203.4.2Ensuringfoodsafetyacrossfoodproductionsystems.............................................................203.4.3Protectingconsumersfromfoodsafetyrisksinfoodsupplies.................................................20

3.5 SOCIALRELATIONS,KNOWLEDGEANDCULTUREOFDIETS........................................................213.5.1Utilizingpoliciesandtoolstoprovideeducationandinformationonhealthydiets................21

CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN): Draft for Negotiations

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3.5.2Encouraginglocalfoodknowledgeandculture........................................................................223.5.3Promoting“hubs”fornutritionknowledge,educationandinformation.................................22

3.6 GENDEREQUALITYANDWOMEN’SEMPOWERMENTACROSSFOODSYSTEMS........................233.6.1Empoweringwomen.................................................................................................................233.6.2Promotingandacknowledgingwomenasfoodsystementrepreneurs...................................233.6.3Recognizingwomen’snutritionalstatusanddeprivation........................................................24

3.7 RESILIENTFOODSYSTEMSINHUMANITARIANCONTEXTS.........................................................243.7.1Protectingthemostvulnerabletomalnutritioninhumanitariancontexts..............................253.7.2Improvingthequalityoffoodandnutritionassistance............................................................253.7.3Ensuringfoodsystemsareresilientinhumanitariancontexts.................................................26

PART4-IMPLEMENTATIONANDMONITORINGOFTHEUSEANDAPPLICATIONOFTHEVOLUNTARYGUIDELINESONFOODSYSTEMSFORNUTRITION...................................................................................26

4.1POLICYFORMULATIONANDIMPLEMENTATIONOFTHEVGFSyN................................................264.2BUILDINGANDSTRENGTHENINGCAPACITYFORIMPLEMENTATION...........................................274.3MONITORINGOFTHEUSEANDAPPLICATIONOFTHEVGFSyN....................................................28

PART 1 - INTRODUCTION 1.1 BACKGROUND AND RATIONALE 1. Malnutritioninallitsforms–undernutrition,micronutrientdeficiencies,overweight,andobesity–isoneofthemajorchallengesthatcountriesfaceandisaresultoffoodinsecurity1,alongwithmanyotherfactorsandcauses.Malnutrition,inatleastoneofitsforms,affectseverycountryintheworldandmostcountriesareaffectedbymultipleforms.Theimpactsofmalnutritionhaveprofoundconsequencesonpeople’shealthandwellbeing,physicalandcognitivedevelopment,andlivelihoodsthroughouttheirlifetimeandacrossgenerations.Malnutritionisamajorimpedimenttotheprogressiverealizationoftherighttoadequatefoodinthecontextofnationalfoodsecurityandtheimplementationofthe2030AgendaforSustainableDevelopment.

2. Malnutritioninallitsformsisassociatedwithvariousformsofillhealthandincreasedmortality.Undernutritionisamajorcauseofdeathamongchildrenundertheageoffiveyears,increasesthesusceptibilitytoinfectiousdiseasesandriskofnon-communicablediseases(NCDs)inadulthood.Wasting,alsoknownasacutemalnutrition,posesasignificantriskofincreasedmorbidityandmortalityinchildren.Stunting,alsoknownaschronicmalnutrition,isassociatedwithdelaysinbothphysicalgrowthandcognitivedevelopment.

1“Foodsecurityexistswhenallpeople,atalltimes,havephysical,economicandsocialaccesstosufficient,safeandnutritiousfoodtomeettheirdietaryneedsandfoodpreferencesforanactiveandhealthylife”.FAO,1996.RomeDeclarationonWorldFoodSecurityandWorldFoodSummitPlanofAction.


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3. Micronutrientdeficienciesrelatedtotheinadequateintakeoffoodrichiniron,vitaminA,iodine,folate,vitaminD,andzinc,amongothers,affectalargeproportionoftheglobalpopulationwithseriousconsequencesonhealth,well-being,anddevelopment.Childrenundertheageoffiveyears,adolescentgirls,womenofchildbearingage,andpregnantandlactatingwomenhavespecificnutritionalrequirementsacrosstheirlifecycleandaresusceptibletoahigherriskofanaemia,inparticularirondeficiencyanaemia.Alsoreferredtoas“hiddenhunger,”micronutrientdeficienciesincreaseaperson’svulnerabilitytoinfection,birthdefects,impaireddevelopment,andlowerlifeexpectancy.

4. Overweightandobesityrepresentmajorriskfactorsgloballyfordiet-relatedNCDssuchassomeformsofcancer,cardiovasculardisease,anddiabetes.Whileundernutritionandmicronutrientdeficienciesarestillthemainformsofmalnutritionamongchildrenundertheageoffiveyearsglobally,overweightandobesityareincreasinglyprevalentamongyoungandschool-agedchildren,adolescentsandadults.

5. Theheavysocialandeconomicimpactsofmalnutritioninallitsformsaretransmittedacrossgenerations.Undernourishedmothersaremorelikelytohavelow-birth-weightbabiesputtingthematanincreasedriskofbecomingundernourishedaschildrenintoadulthoodaswellasoverweightandobeseasadults.Maternalobesityposesshort-andlong-termrisksformaternalandchildhealthincludingpoorcognitionandincreasedriskofneurodevelopmentdisordersearlyinlife,aswellasanincreasedsusceptibilitytoobesityandNCDsinadultlife.Malnutritioninchildrenresultsinreducedstature,diminishedphysicalandmentalhealth,poorschoolperformance,reducedeconomicproductivityandopportunities,andincreasedvulnerabilitytoNCDsandotherchronicdiseases.Thesediseasesleadtoearlydeathandincreasedmorbidityanddisabilityandrequirehigherspendingonhealthcare,placingsignificantburdensonnationalhealthcaresystemsandeconomies.

6. Malnutritioninallitsformshasmanyinterrelatedandunderlyingcausesthatneedtobeaddressedsimultaneously.Amongthem,thelackofstableaccesstosafefoodandhealthydiets,inadequateinfantandyoungchild-caringandfeedingpractices,poorsanitation,hygieneandsafedrinkingwater,insufficientaccesstoqualityeducationandhealthservices,lowsocioeconomicstatus,andmarginalization.Basiccausesofpoornutritionencompassthesocietalstructuresandprocessesthatslowdowntherealizationofhumanrightsandperpetuatepoverty,limitingordenyingtheaccessofvulnerablepopulationstoessentialresourcesforachievingoptimalnutritionandhealth.

7. Povertyandinequalityareimportantunderlyingcausesofhungerandmalnutritioninallitsforms.Lowemploymentrates,wages,incomes,andpurchasingpowerhavenegativeconsequencesonnutritionandhealthoutcomes.Negativeeconomictrendslimitthecapacityofnationalgovernmentstodeliveressentialsocialservicesandhealthcaretotheircitizens.Inthiscontext,inequalityinincomeandassetdistributionaswellasinaccesstonutrition-relevantservicescontributestomarginalizationandsocialexclusion,andfurtherincreasesvulnerabilitytomalnutrition.

8. Thosemostaffectedbymalnutritioninallitsformstypicallyincludepeoplewithincreasednutrientrequirementsandthosewhohavelesscontrolovertheirdietarychoices,includingyoungandschool-agedchildren,adolescents,pregnantandlactatingwomen,theelderly,andpeoplewith


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disabilities.Inaddition,IndigenousPeoples,peasants,urbanandruralpoor,agricultureworkers,uplandandremotecommunities,migrants,refugeesanddisplacedpeopleareparticularlyvulnerabletomalnutritionbecauseoftheirpersistentortemporarypoverty.

9. Complexandprotractedcrises2alsohaveshort,mediumandlong-termadverseconsequencesonthenutritionalstatusofimpactedpopulations,particularlypregnantandlactatingwomenandchildrenunderfive.Conflicts,fragility,andsusceptibilitytoclimate-relateddisastersposeamajorthreattotheabilityoffoodsystemstodeliverhealthydietsandtotheimplementationofthe2030AgendaforSustainableDevelopmentasawhole.

10. Climatechange,agriculture3,andnutritionareinterconnected.Climatechangeaffectstemperatureandprecipitation,aswellasthefrequencyandseverityofextremeweatherevents.Increasesintemperature,heatwaves,anddroughtsimpactagriculture,withthelargesteffectsbeingdecreasedcropyieldsandlivestockproductivity,aswellasdeclinesinfisheriesandagroforestryinareasalreadyvulnerabletofoodinsecurity.Climatechangealsoimpactsfoodquantity,quality,safetyandultimatelyfoodprices,withsignificantimplicationsfortheavailabilityofhealthydiets.Atthesametime,agricultureandfoodproductionaremajorcontributorstogreenhousegasemissionsandaccountforlargeportionsoftheplanet’slandandfresh-wateruse.

11. Unhealthydietshavebecomeamajorriskfactorofmultipleformsofmalnutritionandhealthoutcomesglobally.Globaldietarypatternshavebeenchanging,affectingpeopleacrossallpartsoftheworld.Inmanyregionsoftheworld,dietarychangesareshiftingtowardstheconsumptionofconvenientfoodandbeverageswithhighcontentinsugarand/orinsaturatedfat,saltwhichareassociatedwithanincreasedprevalenceofoverweight,obesityandNCDs.Profounddietarychangesareoccurringforseveralreasons,includingthemovementofpeopletourbanplaces,theinfluenceofglobalizationandtradewithinthefoodsystem,thecontinuedlossofaccesstotraditionaldiets,andchanginglifestyles.

12. Foodsystems4arecomplexwebsofactivitiesandactorsinvolvingtheproduction,processing,handling,preparation,storage,distribution,consumptionandultimatelywasteoffood.Theyareconstantlybeingshapedbydifferentforces,driversanddecisionsbymanydifferentindividuals.Everyfoodsystemhasthecapacitytobeequitableandtoproducehealthydietsneededforoptimalnutrition.But,theycanalsobeshapedbypowerconcentrationandimbalances,whichmaynotbeinclusiveandequitable.Somefoodsystemsaresustainablewhileothersshowtheirlimitsintermsofsustainabilityandinefficiencyinnaturalresourceutilization,andintheuseoflabourandenergy,leadingto

2Protractedcrisissituationsare“characterizedbyrecurrentnaturaldisastersand/orconflict,longevityoffoodcrises,breakdownoflivelihoodsandinsufficientinstitutionalcapacitytoreacttocrises”.2010StateofFoodInsecurityintheWorldReport.FAO.20103Agricultureincludescrops,forestry,fisheries,livestockandaquaculture.UNGAResolutionA/RES/74/242.Paragraph204“Foodsystemsgatheralltheelements(environment,people,inputs,processes,infrastructures,institutions,etc.)andactivitiesthatrelatetotheproduction,processing,distribution,preparationandconsumptionoffood,andtheoutputoftheseactivities,includingsocio-economicandenvironmentaloutcomes”.HLPE.2014.FoodLossesandWasteinthecontextofSustainableFoodSystems.AreportbytheHigh-LevelPanelofExpertsonFoodSecurityandNutritionoftheCommitteeonWorldFoodSecurity,Rome.


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environmentaldegradation,waterpollution,andlossofbiodiversityaswellastoexcessivefoodconsumptionandfoodwastepatterns.

13. Thefunctionalityoffoodsystemsandtheirabilitytodeliverhealthydietsisinfluencedbyanumberofdriverswhichindicatethat,inordertoimprovenutrition,contextspecificchangesareneedednotonlyinagricultureandfoodpolicies,butalsoacrossmultiplesectorsandpolicyareasthataddress,forexample,nationaldevelopmentpriorities,economicpolicies,andsocialnorms5.

14. Transformingfoodsystemsandpromotingsustainablefoodsystems6thatmeetthedietaryneedsofpopulationsrequireinstitutionalandbehaviouralchangesamongallfoodsystemactors.Foodsystem-relatedpoliciesneedtofocusontheireconomic,social,environmental,cultural,nutritional,andhealthconsequences,payingspecialattentiontothepoorestandmostvulnerabletomalnutritionandaddressingbarrierstheyfaceinaccessingfoodforhealthydiets.

15. Changesingovernanceareneededwithinandacrossfoodsystems,anditsconstituentelements,namelyfoodsupplychains7,foodenvironments8,consumerbehaviour9togeneratepositiveoutcomesalongthethreedimensionsofsustainability–social,economic,andenvironmental.

16. Coordinationprocessesarerequiredtoaddresspolicyfragmentationacrosssectorssuchashealth,agriculture,education,environment,water,sanitation,gender,socialprotection,trade,employment,andfinance–allofwhichimpactnutritionoutcomes.

17. TheCommitteeonWorldFoodSecurity(CFS)hasundertakenapolicyprocesstoproduceVoluntaryGuidelinesonFoodSystemsforNutrition(VGFSyN).ThepreparationoftheVGFSyNisinformedbythefindingsandscientificevidenceprovidedintheHighLevelPanelofExpertsonFoodSecurityandNutrition’s(HLPE)10ReportonNutritionandFoodSystems,additionalliteratureaswellasaconsultationprocessthattookplacebetweenMayandNovember2019whichinvolvedtheparticipationofCFSstakeholdersinmeetingsinItaly,Ethiopia,Thailand,Hungary,Egypt,Panama,andtheUnitedStatesofAmerica,aswellasthroughanelectronicconsultation.

18. Thispolicyprocessistakingplaceatthesametimeasavarietyoforganizationsfromdifferentsectorsareaddressingmalnutrition.Foodsystemsandnutritionhavereceivedincreasedattentionfromtheglobalcommunity,includingtheUnitedNations(UN)anditsMemberStates,andarerecognizedasessentialco-determinantsforachievingthegoalsofthe2030AgendaforSustainableDevelopment.In

5HLPE.2017.Nutritionandfoodsystems.AreportbytheHighLevelPanelofExpertsonFoodSecurityandNutritionoftheCommitteeonWorldFoodSecurity.6“Sustainablefoodsystemsarefoodsystemsthatensurefoodsecurityandnutritionforallinsuchawaythattheeconomic,socialandenvironmentalbasestogeneratefoodsecurityandnutritionoffuturegenerationsarenotcompromised”.HLPE2014a7Foodsupplychains“consistoftheactivitiesandactorsthattakefoodfromproductiontoconsumptionandtothedisposalofitswaste,includingproduction,storage,distribution,processing,packaging,retailingandmarketing.”HLPE2017b8Foodenvironments“refertothephysical,economic,politicalandsocio-culturalcontextinwhichconsumersengagewiththefoodsystemstomaketheirdecisionsaboutacquiring,preparingandconsumingfood.”HLPE2017b9Consumerbehaviour“reflectsallthechoicesanddecisionsmadebyconsumersonwhatfoodtoacquire,store,prepare,cookandeat,andontheallocationoffoodwithinthehousehold.”HLPE2017b10TheHLPEisthescience-policyinterfaceofCFSandprovidesastructuredevidencebasetoinformCFSpolicydiscussionsdrawingonexistingresearchandknowledge,experiences,andpoliciesatdifferentscalesandindifferentcontexts.


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2014,attheSecondInternationalConferenceonNutrition(ICN2),membersoftheFoodandAgricultureOrganization(FAO)andtheWorldHealthOrganization(WHO)committedtoendinghungerandmalnutritioninallitsforms11.In2016,theGeneralAssemblyoftheUN(UNGA)proclaimedtheUNDecadeofActiononNutrition(2016-2025)12andcalleduponFAOandWHOtoleaditsimplementation,incollaborationwiththeWorldFoodProgramme(WFP),theInternationalFundforAgriculturalDevelopment(IFAD),andtheUnitedNationsChildren’sFund(UNICEF),usingmultistakeholderplatformssuchastheCFS.In2017,theUNGAproclaimedtheUnitedNationsDecadeofFamilyFarming(2019-2028)13.SpecificattentiontonutritionhasbeengivenbyanumberofUNGAResolutions14,theUNEconomicandSocialCouncil(ECOSOC)15,theUNEnvironmentAssembly16,theWorldHealthAssembly(WHA)17andtheUNSpecialRapporteurontheRighttoFood18.

19. TheVGFSyNareexpectedtocontributetoandcomplementtheseinternationalinitiativeswithaviewtopromotingpolicycoherence.Theyprovideevidence-basedguidancetohelpcountriesoperationalizeICN2’sFrameworkforAction19recommendationsinsupportoftheprogressiverealizationoftherighttoadequatefoodinthecontextofnationalfoodsecurityandoftherighttohealth,andoftheachievementofSustainableDevelopmentGoal(SDG)220,withparticularattentiontotargets2.121,2.222and2.423.Inaddition,theVGFSyNshouldplayanessentialroleinassistingcountriestoachieveotherrelatedSDGs(SDG1,3,4,5,6,8,10,12).

1.2 KEY CONCEPTS 20. Healthydietsarethosedietsthatareofadequatequantityandqualitytoachieveoptimalgrowthanddevelopmentofallindividualsandsupportfunctioningandphysical,mentalandsocialwellbeingatalllifestages.Theyhelptoprotectagainstmalnutritioninallitsforms,includingundernutrition,micronutrientdeficiency,overweightandobesity)aswellasNCDs,suchasdiabetes,heartdisease,strokeandcancer.Theexactmake-upofhealthydietsvariesdependingonindividualcharacteristics(e.g.age,gender,lifestyleanddegreeofphysicalactivity),culturalcontext,localavailabilityoffoodsanddietarycustoms.Theyarediversified,balanced,andsafeandshouldlimitthe

11FAO/WHO.2014.ICN2,RomeDeclarationonNutrition.12UNGAResolutionA/RES/70/259-TheWorkProgrammeoftheUNDecadeofActiononNutrition13UNGAResolutionA/RES/72/239.14UNGAResolutionsA/RES/73/2,A/RES/73/132,andA/RES/73/253.15MinisterialDeclarationofthe2018High-LevelPoliticalForumonSustainableDevelopment16MinisterialDeclarationofthe2019UnitedNationsEnvironmentAssembly17TheWorldHealthAssemblyhasendorsedtheComprehensiveimplementationplanformaternal,infantandyoungchildnutrition,andtheWHOGlobalactionplanforthepreventionandcontrolofnoncommunicablediseases2013-2020,whichdelineatepolicyoptionsforthepreventionofmalnutritioninallitsformsandthepromotionofhealthydiets.18A/71/282“InterimreportoftheSpecialRapporteurontherighttofood”19FAO/WHO.2014.ICN2,FrameworkforAction.20SDG2,“Endhunger,achievefoodsecurityandimprovednutritionandpromotesustainableagriculture”.21Target2.1,“By2030endhungerandensureaccessbyallpeople,inparticularthepoorandpeopleinvulnerablesituationsincludinginfants,tosafe,nutritiousandsufficientfoodallyearround”.22Target2.2,“By2030,endallformsofmalnutrition,includingachieving,by2025,theinternationallyagreedtargetsonstuntingandwastinginchildrenunder5yearsofage,andaddressthenutritionalneedsofadolescentgirls,pregnantandlactatingwomenandolderpersons”.23Target2.4,“By2030,ensuresustainablefoodproductionsystemsandimplementresilientagriculturalpracticesthatincreaseproductivityandproduction,thathelpmaintainecosystems,thatstrengthencapacityforadaptationforclimatechange,extremeweather,drought,floodingandotherdisastersandthatprogressivelyimprovelandandsoilquality”.


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intakeofsaturatedandtransfats,addedsugars,andsodium.Healthydietarypracticesstartearlyinlife–breastfeedingfostershealthygrowthandimprovescognitivedevelopmentandmayhavelong-termhealthbenefits24.

21. Sustainablehealthydietsarehealthydietsthatcombineallthedimensionsofsustainabilitytoavoidunintendedconsequencesandunderminehealthydietsoffuturegenerations.Theycontributetothepreservationofbiodiversityandhavealowenvironmentalpressureandimpact25.

22. Nutritiousfoodsarethosefoodsthattendtobehighinessentialnutrientssuchasvitaminsandminerals(micronutrients),aswellasproteins,unrefinedcarbohydratessuchasfibre,and/orunsaturatedfatsandarelowinsodium,addedsugars,saturatedfatsandtransfats.

23. Therighttoadequatefoodisrealizedwheneveryman,womanandchild,aloneorincommunitywithothers,havethephysicalandeconomicaccessatalltimestoadequatefoodormeansforitsprocurement.Therighttoadequatefoodimpliestheavailabilityoffoodinaquantityandqualitysufficienttosatisfythedietaryneedsofindividuals,freefromadversesubstancesandacceptablewithingivenculture.26.

PART 2 – OBJECTIVES AND GUIDING PRINCIPLES 2.1 OBJECTIVES AND PURPOSE 24. TheobjectiveoftheVGFSyNistocontributetotransformingfoodsystems27andpromotingsustainablefoodsystemstoensurethatthefoodthatcontributestosustainablehealthydietsisavailable,affordable,accessible,safe,andofadequatequantityandqualitywhileconforming“withbeliefs,cultureandtraditions,dietaryhabits,andpreferencesofindividuals,inaccordancewithnationalandinternationallawsandobligations”28.

25. TheVGFSyNfollowacomprehensive,systemic,andscience-andevidence-basedapproachtoaddressingpolicyfragmentationwithaspecialemphasisonthefood,agriculture,andhealthsectors,whilealsoaddressingsocial,environmentalandeconomicsustainabilityissues.TheVGFSyNprovideguidanceoneffectivepolicies,investmentsandinstitutionalarrangements.TheVGFSyNareexpectedtoaddressthediversityandcomplexityoffoodsystemswiththeintentionofpromotingpolicycoherence,consideringbenefitsandtrade-offs,andfosteringandguidingdialogueamongdifferentinstitutionsandsectors.

24AdaptedfromWHOhealthydiet:www.who.int/news-room/fact-sheets/detail/healthy-diet25AdaptedfromFAOandWHO.2019.Sustainablehealthydiets–Guidingprinciples.Rome26ThedefinitionoftherighttoadequatefoodisgivenbytheCommitteeonEconomicSocialandCulturalRights(CESCR)which,throughthegeneralcomment12,isinterpretingArticle11oftheInternationalCovenantonEconomic,SocialandCulturalRights(ICESCR).27UNGAResolutionA/RES/74/242.Paragraph40.28FAO/WHO.2014.ICN2,RomeDeclarationonNutrition.Paragraph5.b.


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26. TheVGFSyNareintendedtobeglobalinscopeandtoprovideguidancetopolicy-makersandrelevantstakeholderswhendesigningcontext-specificpolicies,laws,regulatoryframeworks,strategies,plansandprogrammes.Theytakeintoconsiderationdifferentnationalrealities,capacities,andlevelsofdevelopment,aswellasdifferenttypesoffoodsystemsandthemanydriversimpactingthem.

27. TheseVGFSyNtakeevidencefromarangeofrigorousstudies,bestpractices,andworldexperience-atmunicipal,atsub-national,andatnationallevels-andapplytheevidencethroughabroadlens.29MuchoftheevidenceintheVGFSyNcomesfromtheHLPE2017report,variousUNtechnicaldocuments,andpeer-reviewedscientificliterature.

2.2 NATURE OF THE VOLUNTARY GUIDELINES AND THEIR INTENDED USERS 28. TheVGFSyNarenon-bindingandshouldbeinterpretedandappliedconsistentlywithexistingobligationsunderrelevantnationalandinternationallaw,includingtheUniversalDeclarationofHumanRights(1948)andotheragreedinternationalhumanrightsinstruments,andwithdueregardtovoluntarycommitmentsunderapplicableinternationalandregionalinstruments.CFSguidanceshouldbuilduponandintegrateexistinginstrumentsandframeworksforactionadoptedinthecontextoftheUNsystem,guidance,andrecommendationsendorsedbyMemberStates.

29. TheVGFSyNareintendedtoavoidduplicationoftheworkandmandateofotherinternationalbodies,andbuilduponandcomplementrelatedguidancecontainedinotherCFSproductswithspecificattentionpaidto:

• VoluntaryGuidelinestosupporttheprogressiverealizationoftherighttoadequatefoodinthecontextofthenationalfoodsecurity(2004),

• CFSVoluntaryGuidelinesontheresponsiblegovernanceoftenureofland,fisheriesandforestsinthecontextofnationalfoodsecurity–VGGT(2012),

• CFSPrinciplesforresponsibleinvestmentinagricultureandfoodsystems–RAI(2014),

• CFSPolicyRecommendationsonFoodlossesandwasteinthecontextofsustainablefoodsystems(2014),

• CFSFrameworkforActionforfoodsecurityandnutritioninprotractedcrises–FFA(2015),

• CFSPolicyRecommendationsonWaterforfoodsecurityandnutrition(2015),

• CFSPolicyRecommendationsonConnectingsmallholderstomarkets(2016),and

29Becausesituationscanvarywidely,thegeneralizabilityofevidencetoothersituationsisabsolutelycrucial,butnotalwaysavailable,forfoodsystemactionsthataddressdietsandnutrition.Additionalresearchdesignsareneededtocontributetotheevidence-baseofpolicymaking.TheVGFSyNbringtogetherevidencefromdifferentmethodologies:someofwhichisexperientialthatholdspromiseforreal-worldrelevance,somecomesfromtheevaluationofprogrammesandpoliciesthatprovideguidanceonimplementationinspecificsettingsandcontexts.


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• CFSPolicyRecommendationsonSustainableagriculturaldevelopmentforfoodsecurityandnutrition:whatrolesforlivestock?(2016).

30. TheVGFSyNareprimarilytargetedatgovernmentalactorstohelpthemdevelopholisticandinclusivepublicpolicies.Theyarealsotobeusedinpolicydiscussionsandimplementationprocessesbyrelevantstakeholderssuchas:

a) Governmentalactors,includingrelevantministriesandnational,sub-national,andlocalinstitutions,andparliamentarians;

b) Intergovernmentalandregionalorganizations,includingspecializedUNagencies;c) Civilsocietyandnon-governmentalorganizations,includingthoserepresentingIndigenous

Peoples,vulnerablegroupsandcommunities,andsmallholders,fisherfolks,pastoralists,landlessandworkers;

d) Farmerorganizationsandtheirnetworks;e) Privatesectoractors,includingagribusiness,foodandbeveragemanufacturers,foodretailers

includingsupermarkets,foodserviceproviders,industrytradeassociations,foodwholesalers,fooddistributors,importersandexporters,andtheadvertisingandmarketingindustry30;

f) Researchorganizations,academicinstitutions,anduniversities;g) Developmentpartners,includinginternationalfinancialinstitutions;h) Privatedonors,foundations,andfunds;i) Consumerassociations.

2.3 GUIDING PRINCIPLES FOR TRANSFORMING FOOD SYSTEMS OR PROMOTING SUSTAINABLE FOOD SYSTEMS 31. TheVGFSyNincludefiveguidingprinciples31thatemergedfromtheconsultationprocessasfoundationalwhenconsideringthedifferentactionsthatshouldbefollowedtocontributetotransformingfoodsystemsandpromotingsustainablefoodsystemsthatenablehealthydiets.

32. Theseprinciplesdrawontheneedtoensureparticipation,accountability,non-discrimination,transparency,humandignity,empowermentandequality,andtheruleoflawinordertocontributetotheprogressiverealizationoftherighttoadequatefoodinthecontextofnationalfoodsecurity.

a) Systemic,multisectoral,science-andevidence-basedapproach.Promoteasystemic,multisectoral,andscienceandevidence-basedapproachthatconsidersfoodsystemsintheirtotality,integratesindigenousandtraditionalformsofknowledge,seekstosimultaneouslymaximizeoutcomesacrossallsustainabilitydimensions,andlooksatthemultidimensionalcausesofmalnutritioninallitsforms.

30Theprivatesectorismadeupofmanydifferenttypesofcompanieswithawiderangeofsizes,scales,humanandfinancialresources,aswellasvaryingreachintolocal,domesticandinternationalmarkets.31Theseguidingprinciplesareconsistentwithalreadyagreedinternationaldocumentsandtools,suchastheRomeDeclarationonNutritionandtheFrameworkforActionofICN2.


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b) Coherentandcontext-specificpolicies.Contributetotheformulationandimplementationofcoherentandcontext-specificpoliciesandrelatedinvestmentthroughcoordinatedactionsamongdifferentactorsandacrossallrelevantsectorsatinternational,regional,national,subnational,andlocallevels.

c) Accountability,transparencyandparticipation.Supporteffortsinstrengtheninggovernanceandaccountabilitymechanismsthatcontributetofosteringcitizenparticipationinnationaldebatesonfoodsecurityandnutritionandonfoodsystems,andtransparentandinclusivedecision-makingprocesses,basedontransparentrulesofengagementincludingsafeguardsagainstpotentialconflictsofinterest.

d) Healthypeople,healthyplanet.Promotepoliciesandactionsthatenhancethelivelihoods,health,andwell-beingofthepopulation,aswellassustainablefoodproductionandconsumptiontoprotectnaturalresources,ecosystemsandbiodiversity,andensuremitigationofandadaptationtoclimatechange.

e) Genderequalityandwomen’sempowerment.Promotegenderequalityandwomen’sandgirls’empowerment,andrespect,protectandfulfilltheirrights,creatingtheconditionsforwomen’sinvolvementindecision-makingandstrongengagementinshapingfoodsystemsthatimprovenutrition,recognizingtheirkeyroleincare,education,agriculture,healthpromotionandfoodpreparationandconsumption,whilepromotinggender-equitablepractices.

PART 3 - THE VOLUNTARY GUIDELINES ON FOOD SYSTEMS FOR NUTRITION

33. Withtheaimofensuringtheprogressiverealizationoftherighttoadequatefoodinthecontextofnationalfoodsecurity,theVGFSyNprovideaframeworktopromotepolicycoherenceandtobringvariousstakeholderswhoareinvolvedinfoodsystemstoworktogethertoensurehealthydietsforeveryone.

34. ToachievetheWHAand2030Agendatargetsandnationalcommitmentstoendmalnutritioninallitsforms,afoodsystemapproachisneededthatrecognizesthatthevariouspartsthatmakeupfoodsystemsareinterconnected;thatanyactionordecisiontoaddressoneaspectofafoodsystemwilllikelyimpactotheraspects,andthatfoodsystemsrespondandareimpactedbyothersystems,situations,andcontexts.Thinkingsystematicallyandinterdisciplinarytowardfoodsystemtransformationcanensurethatchallengesaretackledfrommultipleperspectives.Thus,theVGFSyNprovideguidanceonamixofregulatory,fiscal,andotherpolicyactionsspanningthediversityoffoodsupplychains,foodenvironmentandconsumerbehavior,aswellasthedriversandpeoplethatshapethoseactions.


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35. Theseguidelinesarestructuredaroundsevenfocusareas:i)transparent,democraticandaccountablegovernanceoffoodsystems;ii)sustainablefoodsuppliesforimproveddietsandnutritioninthecontextofclimatechange;iii)equitableaccesstohealthydietsdeliveredbysustainablefoodsystems;iv)foodsafetyacrosssustainablefoodsystems;v)socialrelations,knowledgeandcultureofdiets;vi)genderequalityandwomen’sempowermentacrossfoodsystems;andvii)resilientfoodsystemsinhumanitariancontexts.

36. TheHLPEreportwasstructuredaroundthreemainconstituentelementsoffoodsystems32andproposedawidenumberofpolicyareasanddriversofchange(SeeFigure1).Duringtheconsultationprocess,CFSstakeholdersidentifiedanumberofcross-cuttingfactorsthatarerelevantforimprovingdietsandnutritionandhencetheoriginofthesesevenfocusareas.Thefirstarea,thegovernanceoffoodsystems,establishesthefoundationoftheremainingpolicyrecommendationsoftheVGFSyN.Governance,asamajordriverinshapingfoodsystems,isinterweavedacrossthesixotherareas.Threeareascoverthemaincomponentsoffoodsystemswhileanadditionalareaisbasedontherecognitionoftheincreasedimportanceofcollectiveactioninaddressingfoodsafety.Specialattentionisfocusedonwomenbecauseofthevitalroletheyplayinfoodsystems.Thehumanitariancontextservesasastandaloneareabecauseitwillcontinuetobeasignificantglobalissueinthecontextofclimatechange,protractedcrises,conflictandmigration.

Figure1:HLPEFoodSystemsFramework33

32Foodsupplychains,foodenvironmentsandconsumerbehaviours33HLPE2017b


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37. Theguidanceisprincipallyaddressedtogovernmentalactorswhoshouldconsideritinrelationtonationalandsub-nationalpriorities,needsandconditions,andassesstherelevanceofthepolicyentrypointsandactionsastheypertaintotheirownfoodsystemcontexts.Itisimportantforcountriestoundertakeadiagnosticlenstotheirfoodsystemsinasystematicandholisticway.Thiswouldentailunderstandingthetypesoffoodsystemsthatexist,themake-upandcomplexityoftheirfoodsystems,andthemajortriggerpointsforchange,disruption,exclusion/inclusionandgrowth.Governmentalactorsareencouragedtosystemicallyanalyzethepotentialtransitioncosts,benefits,trade-offs,andimpactsoftheiractions,consideringtheireffectsacrosssectorsandactorswithintheirowncontextofenvironmental,economicandsocio-culturalconditionsandobjectives.

3.1 TRANSPARENT, DEMOCRATIC AND ACCOUNTABLE GOVERNANCE OF FOOD SYSTEMS 38. Thissectionlaysoutthecriticalityofgovernancemechanisms,leadershipandaccountabilityacrosstherangeofactors,fromglobaltolocallevels,withinfoodsystems.Governmentsareresponsiblefordevelopingsoundpublicpolicies,andregulatoryandlegislativeframeworksthatgovernfoodsystems,promoteawareness,andsetprioritiesforimpactfulaction.Governmentsalsoneedtomanageconflictsofinterests,powerimbalances,andothersafeguardstoputpublicinterestsbeforeotherinterests.

3.1.1 Promoting policy coherence by integrating nutrition into national development a) Governmentalactorsshouldfosterpolicycoherenceacrosssectorstoreduceallformsof

malnutritionfromafoodsystemperspective.Governmentalactorsshouldprioritizesustainablefoodsystemsinordertoeffectivelyalignrelevantsectorsaroundacommonsetofgoals.

b) Governmentalactorsshouldintegratesustainablefoodsystemactionsthatpromotehealthydietsandnutritionintonationalandlocaldevelopment,health,economic,agricultural,climate/environment,anddisasterriskreductionplans.Thisintegrationshouldbecomplementedwithincreasedandimprovedbudgetaryallocationstofoodsystemactivitieswithclearobjectivesofimprovingdietsandnutritionwithindicatorstotrackandassessthefullcostaccountingofaddressingmalnutritioninallitsforms.

c) Governmentalactorsshouldensurethatinternationalandbilateraltradeandinvestmentagreementsareconsistentwithnutrition,foodandagriculturenationalpolicies,andinternationalfoodsafetystandards(e.g.CodexAlimentariusandWorldOrganizationforAnimalHealthstandards).

d) Governmentalactorsandintergovernmentalorganizationsshouldidentifyopportunitieswithinfoodsystemstoachievenationalandglobalfoodsecurityandnutritiongoals,targets,andindicatorssetoutbytheWHAandthe2030AgendaforSustainableDevelopment.

3.1.2 Strengthening multisectoral coordination and actions a) Governmentalactors,intergovernmentalorganizationsanddevelopmentpartnersshouldwork

toimprovedietsandnutritionacrosssectors,ministries,andagenciesatalllevelsthroughstrengthenedlegalframeworksandinstitutionalcapacitiesthataddressthemultiplecausesand


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consequencesofmalnutritioninallitsforms.Thiscoordinationshouldestablishand/orstrengthenmultisectoral,multistakeholdermechanismsthatoverseethedesignandimplementationofevidence-andscience-basedpolicies,strategies,andinterventionsthatcontributetodietandnutritionoutcomesfromnationaltolocallevels,adoptedinaccordancewithmultilaterallyagreedrules.

b) Governmentalactorsshouldfacilitateaninclusiveandtransparentdialogueensuringtheparticipationofarangeofstakeholdersworkingwithorinfoodsystems,includingcivilsocietyorganizations,theprivatesector,intergovernmentalandregionalorganizations,IndigenousPeoples,youth,consumerandfarmerassociations,donors,anddevelopmentpartners.Thisdialogueshouldincludealldimensionsoffoodsystems,aswellastheprotectionofnaturalresourcesandtheenvironment,socialcohesionandinclusion.

c) Governmentalactors,intergovernmentalorganizations,andcivilsocietyorganizationsshouldencourageincreasedcommitmenttoactionwithresponsibleinvestment34fromthepublicsector,privatesectoractors,anddonorstosupportsustainablefoodsystemsthatpromotehealthydiets,whileconsideringtrade-offswithotherpolicypriorities.

3.1.3 Creating accountability mechanisms, monitoring and evaluation a) Governmentalactorsshouldestablishorstrengthenregulatoryandlegislativeframeworksto

governprivateandpublicsectoractivitiesrelatedtofoodsystems.Theyshouldinstituterobust,transparentaccountabilitymechanismsthatpromotegoodgovernance,publicdeliberation,independentbodiesthatmonitorcomplianceandperformance,individualcomplaintprocedures,remedialactionstoimproveaccountability,systematicmanagementofconflictsofinterestandvestedinterests,powerimbalances,andcapacitytosettledisputesthatmayunderminepublichealth.Governmentalactorsshouldensurethatdialoguewiththeprivatesectoristransparentandfollowsclearrolesandresponsibilitiesforengagementtosafeguardthepublicinterest.

b) Governmentalactors,inpartnershipwithresearchorganizationsandintergovernmentalorganizations,shouldimprovetheavailabilityandqualityofmultisectoralinformationsystemsandnationalsurveillancesystemsthatcapture,harmonizeanddisaggregatedataandindicatorsacrossallaspectsoffoodsystemsandoutcomesrelatedtofoodsecurity,diets(particularlydietaryintakeanddietaryquality),foodcomposition,andnutrition(includingthemeasurementofmicronutrientsandanthropometry)forimprovedpolicydevelopmentandaccountability,andbettertargetingofpublicprogrammes.

c) Governmentalactors,withthesupportofintergovernmentalorganizations,shouldpromoteinvestmentinhuman,system,andinstitutionalcapacitytoanalyzefoodsysteminformationinacomprehensivemannertosupporttheplanning,monitoring,andevaluationofprogrammaticactions.

34InlinewiththeCFSPrinciplesforresponsibleinvestmentinagricultureandfoodsystems,RAI(2014).


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3.2 SUSTAINABLE FOOD SUPPLIES FOR IMPROVED DIETS AND NUTRITION IN THE CONTEXT OF CLIMATE CHANGE 39. Foodsupplypatternsplayanimportantroleinhealthandenvironmentalsustainability.Foodsupplies-fromproduction,storage,processingandpackaging,andmarkets-operateatassortedscales,structures,andlevels,fromsimpletohighlycomplexandglobalizedsupplychainsinvolvingmanyfoodsystemactors.ThissectioncomplementsthegoalsoutlinedintheUNDecadeofFamilyFarmingandhighlightstheimportanceofimprovingnutritionasfoodmovesthroughthesystem,indicateswhichfoodsystemactorsshouldbegivenspecialattention,andsuggestswaystocreateresilientfoodsuppliesinthemidstofclimatechangeandnaturalresourcedegradation.

3.2.1 Prioritizing climate adaptation and mitigation across food supplies a) Governmentalactors(includingnationalextensionsystems),developmentpartners,NGOs,and

privatesectoractorsshouldassistfarmersandotherfoodproducerstoadaptto,andensurefoodsupplychainsareresilientto,climaticshocksbymanagingriskandbuildingpreparednessandresilience.Assistancecanincludeaccesstofinance,insurance,forecastingdataandmethods,andimmediatehelpthroughserviceapps(e.g.toidentifyplantdiseasesandparasites).Assistancecouldalsoincludeprotectingcrops,livestock,andfisheriesandoverallproductionsystemsfromtheanticipatedimpactsofclimatechangeintheformofpests,diseases,weather-relatedshocks,andadoptingdroughtresistantvarieties,aswellasproductive-assetcreationinitiatives(e.g.rehabilitatingdegradedlandandinfrastructuredevelopment).

b) Governmentalactors,intergovernmentalorganizations,NGOs,andprivatesectoractorsshouldsupportandassistfarmersandotherfoodproducerstoreducetheenvironmentalimpactoffoodsystems.Thiscouldbedonebyfosteringtheadoptionofappropriatetechnologyandon-farmmanagementpracticestoimprovecropyieldsandreducepesticideusage.Governmentalactorsshouldpromoteoptimizationofagriculturaloutputsperunitofwater,energy,andland,andreducegreenhousegasemissions,biodiversityloss,andnaturalresourcedegradationofagricultureactivities.

c) Governmentalactorsshouldinstitutesurveillancesystems(includingearlywarningsystems),qualityindices(e.g.integrateddiversificationandagro-biodiversitytargets)andotherfoodsystemanddietarymetricstomonitorchangingconditionsandtheeffectivenessofpolicyresponses.

d) Researchorganizations,academicinstitutions,anduniversitiesshouldpromotethegenerationanduseofrigorousscienceandevidencethatdemonstraterobustmitigationandresiliencestrategiestoclimatechangeforsustainablefoodsystemsandsustainablehealthydiets.Researchshouldfocusonpotentialinterventionsandpolicyentrypointstoensureagriculturalproduction,processingandpackaging,retailandmarkets,andconsumerdemandcontributetosupportfoodproducersintheireffortstoadaptattoclimatechange,mitigatetheirimpact,andreducenaturalresourcedegradation.


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3.2.2 Ensuring sustainable use and management of natural resources in food production a) Governmentalactorsandfarmersandtheirorganizationsshouldaddresssoilhealthascentral

toagriculturalproductionsystems.Governmentalactorsshouldencouragetheuseofintegratedsoilfertilitymanagementpracticestomaintainandincreasecropproductivityinasustainableway,andprovideappropriateincentivesfortheuseofsustainablelandmanagementservicesandagriculturalpracticestomaintainsoilbiodiversityandnutrientbalanceandpromotecarbonstorage.

b) Governmentalactorsshouldimprovethemanagementandcontrolofwaterresourcesforagricultureandfoodproductionthroughimprovedregulation,communityparticipatoryapproaches,andwaterstewardshipapproachesthatinvolvecivilsocietyorganizations,privatesectoractors,andotherstakeholders.

c) Governmentalactorsshouldfostertheprotection,conservation,andsustainableuseofbiodiverse,productivesystemsthatincludediversecropsandlivestock,neglectedandunderutilizedspecies,forestryandplantations,fisheriesandsustainableaquacultureaswellasbiodiverselandscapesincludingforests,waterandcoastalseas.Thisshouldbecomplementedthroughtheadoptionandapplicationofsustainablefoodproductionandnaturalresourcemanagementpracticesincludingagroecologicalandotherinnovativeapproaches35inamannerthatiseconomicallyviableforalllegitimatetenurerightsholderstoupholdthoserightsandmaintainlivelihoods.

d) GovernmentalactorsshouldprotecttherightsofIndigenousPeoples,small-scaleproducers,peasants,andothercommunitieswithcustomarytenuresystemsthatexerciseself-governanceofland,fisheriesandforests,toland,territories,andresourcestheyhavetraditionallyowned,occupiedorotherwiseusedoracquired.Theirlivelihoodsshouldbemaintained,theirtraditional,collectiveknowledgeandpracticesshouldbevalued,theiraccesstotraditionalfoodshouldbeprotected,andtheirdiets,nutrition,andwellbeingshouldbeprioritized.

3.2.3 Promoting nutrition within agriculture and food production a) Governmentalactorsshouldintegratenutritionobjectivesintotheirnationalagriculture

policies.b) Governmentalactors,privatesectoractors,developmentpartnersanddonorsshoulddiversify

agriculturalinvestmentandincentivizealltypesandsizesofproducerstoadoptsustainableproductionpracticesandtoproducediverse,nutritiouscropsandfoodthatcontributetohealthydiets,whileensuringadecentincome,livelihoodsandresilienceforfarmers,particularlysmallholdersand/orfamilyfarms,andfarmworkers.Thisshouldincludesupportingandencouragingsustainablelivestock,agroforestry,animalandfisherysystems(includingartisanalfisheriesandaquaculture).

c) Governmentalactorsshouldintegrateurbanandperi-urbanagricultureandurbanlanduseintonationalandlocalagriculturaldevelopmentstrategies,foodandnutritionprogrammes,and

35HLPE.2019.Agroecologicalandotherinnovativeapproachesforsustainableagricultureandfoodsystemsthatenhancefoodsecurityandnutrition.AreportbytheHighLevelPanelofExpertsonFoodSecurityandNutritionoftheCommitteeonWorldFoodSecurity,Rome.


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urbanandterritorialplanning,asaviableinputintohealthydietsforgrowingurbanpopulationsandsocialcohesionofcommunities.

d) Governmentalandprivatesectoractorsshouldensureenablingenvironmentstoassistandensurefarmersandotherfoodproducershaveaccesstomodernandsustainabletechnologies,technicalassistance,andnutritioninformationwithinagricultureandotherextensiontechnicalpackages,andprovideskilltrainingandcapacitydevelopmenttobeabletousethosetechnologies/assistance/informationthatcouldimprovetheproduction,safety,andnutritionalqualityofcropsformarkets.

e) Toreduceexcessivefoodpricevolatility,governmentalactorsshouldpromotemarketinformationsystemsthatprovidetimely,transparentinformationaboutfood-relatedmarkettransactions,withmoreemphasisonnutritiouscommoditiesandorphancrops,includingenhancedtrackingofcurrentandfuturefoodsupplystockandpricedata.

f) Governmentalactors,privatesectoractors,donorsandotherrelevantstakeholdersshouldinvestinresearch,development,andinnovationforproducingnutritiouscrops,suchasfruit,vegetables,nutsandseeds,legumes,biofortifiedcrops(developedthroughconventionalon-farmbreeding),anddiverseanimal-sourcefoodandbreeding(e.g.dairyproducts,fish,eggs,andmeat),whicharedevelopedkeepingsmallholderand/orfamilyfarmers’livelihoodsinmind.

3.2.4 Improving food storage, processing, transformation and reformulation a) Governmentalactors,privatesectoractors,anddonorsshouldinvestininfrastructure(e.g.

storagefacilities,roadsandbridges,physicalmarkets,marketinformationsystems)topreventpostharvestlossandensuresmallholderfarmersandsmallandmedium-sizeenterprises(SMEs)areabletodeliverdiverse,perishable,safefoodtomarketsinsustainableways.

b) Governmentalactors,privatesectoractors,andfarmersandtheirassociationsshouldfacilitateminimizingfoodandnutrientlossonfarms,duringpost-harveststorage,andthroughoutprocessing,transportation,andretail(particularlyperishablefoodssuchasfruits,vegetables,dairy,eggs,fishandmeat).Facilitationincludestrainingandcapacityonimprovedmanagementpracticesandfosteringtheadoptionofappropriatetechnologies36.

c) Governmentalactorsshouldestablishguidanceontheuseofprocessingtechnologies37thatcanimprovethenutrientcontentoffood,minimizepost-harvestnutrientlosses,andpromotelonger-termstorageoffood,particularlyduringperiodsofdrought,flooding,andinsufficientproduction.

d) Governmentalactorsshouldpromoteregulatoryinstrumentsandincentivestopromotereformulation,complementedwithappropriatemeasuressuchasfront-of-packlabels(FOPL)andtaxestominimizethepromotionoffoodshighinenergydensitywithminimalnutritional

36Technologiesincludecoldchambersstorageunits,solarwalk-ins,refrigerators,drystorage,storagedrumsanddryingfacilities.37Technologiesincludeflashandsolardrying,convertingfoodtopastesandspreads,appropriatepackagingtopreservenutrientcontent,andpost-harvestfortificationoffoodvehicleswithmicronutrientsthatarebeneficialtohealth.Foodfortificationshouldbeguidedbynationalstandards,withqualityassuranceandqualitycontrolsystemstoensurequalityfortification.


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value,(suchasfoodshighinsodium,sugar,andtransand/orsaturatedfats),inaccordancewithWorldTradeOrganization(WTO)rules.

e) Privatesectoractorsshouldstrivetomeetpublichealthgoalsalignedwithnationalfood-baseddietaryguidelinesby furtherproducingandpromotingnutritiousfoodsandfoodproductsthatcontributetoahealthydiet,suchasincreasingandpreservingnutrientcontentandmakingeffortstoreformulatefoods,whennecessary,byreducingtheexcessivecontentofsodium,sugar,andsaturatedfats,andeliminatingtransfatsinfoods.

3.2.5 Improving nutrition and health of farm and food system workers a) Governmentalactorsshouldensurethattherighttodecentworkisrespected,protectedand

fulfilledforfarmersandotherfoodproducersandworkers(includingmigrantsandundocumentedworkers),thatthesepopulationsareprotectedandsafe,andthatthereisnounnecessaryburdenorunduelabour(includingchildslavery)whichcouldnegativelyimpacttheirhealthstatus.

b) Governmentalactorsandprivatesectoractorsshouldprovidesocialprotectionwhennecessarytofoodproducersandworkerstoensuretheyarefoodsecure,havelivingwagesandsufficientlivelihoods,andcanaccesshealthydietsandadequatehealthservices.

c) Privatesectoractorsshouldstrivetoimprovethenutritionalstatusofworkers,increasetheiraccesstonutritiousfoodsassociatedwithhealthydietsinorthroughtheworkplace,andencouragetheestablishmentoffacilitiesforbreastfeeding.

3.2.6 Empowering youth across food systems a) Governmentalactors,intergovernmentalorganizations,andprivatesectoractorsshouldengage

andempoweryouthbyremovingobstaclesandenhancingtheiraccesstoland,naturalresources,inputs,tools,information,extensionandadvisoryservices,financialservices,education,training,markets,andinclusionindecision-makingprocessesinaccordancewithnationallegislationandregulations.

b) Governmentalactors,privatesectoractors,non-governmentalorganizations,andcommunitiesshouldinvestinappropriatevocationaltraining,education,andmentorshipprogrammesforyouthtoincreasetheircapacityandaccesstodecentworkandentrepreneurshipopportunitiestostimulatethetransitiontowardsustainablefoodsystemsforthenextgeneration.

c) Governmentalactorsandprivatesectoractorsshouldpromotedevelopmentandaccesstosustainableinnovation,resourcehubs,andnewtechnologiesforyouthalongfoodsupplychainsthatenhancenutritionandsupportsocialenterprises(particularlyincountriesexperiencinghighratesofyouthinternalandexternalmigration).

3.3 EQUITABLE ACCESS TO HEALTHY DIETS DELIVERED BY SUSTAINABLE FOOD SYSTEMS 40. Foodenvironmentscomprisefoodsavailableandaccessibletopeopleintheirsurroundingsandthenutritionalquality,safety,price,convenience,labellingandpromotionofthesefoods.Theseenvironmentsshouldensurethatpeoplehaveequitableaccesstosufficient,safeandnutritiousfoods


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thatmeetdietaryneedsandfoodpreferencesforanactiveandhealthylife38,consideringthevariousphysical,social,economic,cultural,andpoliticalfactorsthatinfluencethataccess.Formanypeople,accesstohealthydietscanbeproblematicastheymaynotbeavailable,accessible,oraffordableforavarietyofreasons.Thissectionoutlinesthepotentialpolicyentrypointstoimprovephysicalandeconomicaccess,andavailabilityofhealthydietswithinsustainablefoodsystemsintheplaceswherepeopleshop,choose,andeatfood.

3.3.1 Improving access to food that contributes to healthy diets a) Governmentalactorsshouldimprovetheavailabilityandaccessofnutritiousfoodthat

contributestohealthydietsthroughtradeandinvestmentagreementsandpolicies,inaccordancewithWTOandmultilaterallyagreedrules,andusesuchagreementstoensuretheprogressiverealizationoftherighttoadequatefoodinothercountries.

b) Governmentalactorsshouldtakeintoconsiderationanequitylenswheninvestinginactionstoaddressfoodenvironmentsandensuremembersofhistoricallymarginalizedandvulnerablecommunities,residentsoflow-incomecommunities,IndigenousPeoples,peasants,peoplefacingphysicalconstraintsduetoage,illness,ordisability,andpeoplelivinginruralareashavesufficientaccessandownershipto/ofdiversefoodmarketsinaccordancewiththeUnitedNationsDeclarationontheRightsofIndigenousPeoples(UNDRIP).

c) Governmentalactorsshouldminimizephysicalbarrierssothatpeoplecangrow,purchase,orderoreatdiversetypesoffoodsthatcontributetohealthydietsinagivenfoodenvironment.Thiscanbedonebyinstitutingurbanplanningpoliciesthatencourageretailoutletsthatsellaffordablenutritiousfoodsthatcontributetohealthydiets,andthatrestrictthegrowthofretailoutletswhichsellanoverabundanceoffoodshighinenergydensitywithminimalnutritionalvalue,andpromotehomesfoodproductionandgardens,whereappropriate.

d) Governmentalactorsshouldencouragezoninglaws,certificationsandtaxincentivesforfarmersmarkets,mobilefoodretailers,streetfoodvendorsandotheralternativeretailersthatsellnutritiousfoodsthatcontributetohealthydietsinlow-incomeareas,andreducetheconcentrationofvendorsthatsellfoodshighinenergydensitywithminimalnutritionalvalue.

e) Governmentalactors,incollaborationwithconsumerassociations,canregulateandincentivizelocalfoodretailerstoincreasethenumber,variety,andsaleofnutritiousfoodsthatcontributetohealthydiets.Thiscanbedonebycreatinglocalfoodpolicycouncilstogiveresidentsavoiceinhowbesttoimproveavailability,accessandaffordabilityofhealthydietsintheircommunities.

3.3.2 Improving the availability and affordability of food that contributes to healthy diets

a) Governmentalactorsshouldconsiderfiscalpoliciestopromotetheaffordabilityofhealthydiets.Thisincludessubsidiestopromotenutritiousfoodoptionstoensuretheyareaffordableandcompetitivecomparedwithfoodandbeverageshighinenergydensitywithminimalnutritionalvalueforwhichindustrytaxbenefitsfortheirdevelopmentandmarketingshouldberemoved.

38FAO.2004.VoluntaryGuidelinestosupporttheprogressiverealizationoftherighttoadequatefoodinthecontextofnationalfoodsecurity.Paragraph15.


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b) Governmentalactorsshouldstrengthenpublicprocurementsystemsbyensuringhealthydietsareavailableandconvenientinpublicsettingsandinstitutionssuchaskindergartensandotherchildcarefacilities,schools,hospitals,foodbanks,workplaces,governmentofficesandprisonsinlinewithnationalfood-baseddietaryguidelines.

c) Governmentalactorsshouldlinktheprovisionofhealthyschoolmealswithclearnutritionalobjectives,alignedwithnationalfood-baseddietaryguidelinesandadaptedtotheneedsofdifferentage-groups,withspecialattentiontotheneedsofadolescentgirls.PolicymakersandUNagenciesshouldconsiderpromotinghomegrownschoolmeals,wherefoodservedinschoolsisprocuredfromlocal,smallholderand/orfamilyfarmers.

d) Governmentalactorsandintergovernmentalorganizationsshouldfacilitatetheaffordabilityofhealthydietsforpoorhouseholdsthroughsocialprotectionprogrammessuchasvouchers,cash,schoolfeeding,orfoodsupplementprogrammes.

e) Governmentalactors,consumers,andfarmerorganizationsshouldpromotetheavailabilityofnutritiousfoodthatcontributestohealthydietsthroughlocalfarmersmarkets,communitycooperativesandothercommunity-buildingeffortsthatengagepeoplearoundlocalfoodcultures.

3.3.3 Monitoring new technologies and promoting trends for healthy diets a) Governmentalactorsshouldunderstandandacknowledgetheinfluentialrolesoftheinternet,

socialmedia,andonlinemarketingoffoods,andshouldworktowardmonitoringandencouragingmediacompaniestopromotenutritiousfoodsthatcontributetohealthydietsonsocialmediaspheres.

b) Governmentalactorsshouldrecognizethegrowingtrendoffoodpurchasedonlineandconsumedawayfromhome(includingstreetfood)andshouldincentivizerestaurants/onlineoutletstoofferprepareddishesmadefromnutritiousfoodsthatcontributetohealthydiets,displayinformationaboutfoodonmenus(i.e.calories,productcomposition,andothernutritionalcontent),avoidfoodwaste,andadheretofoodsafetyregulations.

3.4 FOOD SAFETY ACROSS SUSTAINABLE FOOD SYSTEMS 41. Foodsafetytouchesuponallpartsofthefoodsystemandiscriticaltopreventfood-bornepathogens,hazardsandillness,aswellastransmissionorcontaminationofnaturallyoccurringtoxins,pesticides,antibioticsandheavymetals.Foodcannotbeconsiderednutritiousifitisnotsafe,andpoorfoodsafetyhinderstheadoptionofhealthydiets.Thereisanincreasedurgencytoimprovetheabilitytotrackfoodsafetytohelpmonitorthefoodsupplyflow,betterconnectproducerstoconsumers,andfacilitatefoodrecallingandwithdrawalacrosscoordinatednetworks.Thissectionhighlightstheneedforglobalandnationalcooperationonfoodsafetyandforeverystakeholdertoberesponsibleandaccountableforthesourcing,handling,andqualitycontroloffoodbecauseofthepotentialspreadoffood-relatedillness.


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3.4.1 Adopting national and international cooperation on food safety a) Governmentalactorsshouldpromotefoodsafetywithintheirfoodsystemspoliciesordevelop

foodsafetypoliciesthatconsideractionsacrosstheentirefoodsystems-concerningproduction,processing,handling,preparation,storage,anddistributionoffood.

b) Governmentalactorsshoulddevelop,establish,strengthenandenforce,asappropriate,foodcontrolsystems,includingreviewing,adopting,modernizingandenforcingnationalfoodsafetylegislationandregulationstoensurethatfoodproducersandsuppliersthroughoutthefoodsupplychainoperatesafely.ConsideringthecentralityoftheCodexAlimentariusCommissiononnutritionandfoodsafetyandquality,Governmentalactorsshouldimplement,asappropriate,internationallyadoptedCodexstandardsatthenationalandsub-nationallevels.

c) GovernmentalactorsandtheFAO/WHOInternationalFoodSafetyAuthoritiesNetwork(INFOSAN)shouldparticipatein,shareandcontributedataandevidencetointernationalnetworksthatexchangefoodsafetyinformation,includingthesurveillanceoffoodbornehazardsanddiseaseoutbreaksandmanagementofemergenciestoimprovefoodsafetyacrossarangeofissuessuchaspesticideresidues,antimicrobialresidues,endocrinedisrupters,chemicalandunsafefoodadditives,pathogenicbacteria,viruses,parasites,andfraud/adulterationoffoodproducts.

3.4.2 Ensuring food safety across food production systems a) GovernmentalactorsandprivatesectoractorsshouldconsideraOneHealthApproach39to

foodsafetyalongtheentirefoodandfeedchain,recognizingtheinterconnectionbetweenfoodsafetyandhuman,plant,animalandenvironmentalhealth.

b) Governmentalactors,incollaborationwithintergovernmentalorganizations,shoulddevelopandimplementnationalguidelinesontheprudentuseofantimicrobialsinfood-producinganimalsaccordingtointernationallyadoptedstandards,relevanttoWorldTradeOrganization/SanitaryandPhytosanitary(WTO/SPS)agreementsandCodexadhocIntergovernmentalTaskForceonAntimicrobialResistance,toreducethenon-therapeuticuseofantimicrobialsandtophaseouttheuseofantimicrobialsasgrowthpromoters.

3.4.3 Protecting consumers from food safety risks in food supplies a) Governmentalactors,privatesectoractors,anddevelopmentpartnersshouldpromoteand

enhancetraceabilityinfoodsupplychains,earlycontaminationdetection,andleveragetheopportunitiesthatnewtechnologiesofferfortraceabilitysolutions.

b) Investmentbyprivatesectoractorsanddonorsshouldbemadetotrainfoodproducers,handlersandpreparersandadoptscientifically,risk-basedpracticesthatcanprovidesafefoodwhileretainingtheirnutrientcontent.

c) Governmentalactorsshouldunderstandandevaluaterisksandunintendedconsequencesandmanagenewfoodproductscreatedbyemergingtechnologies(e.g.labgrownmeats,andgeneeditedproducts,etc.)asappropriatedependingonscientificriskassessmentsandCodex

39OneHealthisanapproachtodesigningandimplementingprogrammes,policies,legislationandresearchinwhichmultiplesectors(suchaspublichealth,animalhealth,planthealthandtheenvironment)communicateandworktogethertoachievebetterpublichealthoutcomes.Reference:https://www.who.int/features/qa/one-health/en/


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standards,whereavailable,aswithanynewfoodproductininternationalregulatoryframeworks.

3.5 SOCIAL RELATIONS, KNOWLEDGE AND CULTURE OF DIETS 42. Itisimportanttoconsiderandprotecttherangeanddiversityoffoodcultures,socialnorms,relations,andtraditionsthatcontributetohealthydietswithoutunderminingprogressingenderequality.Thissectionoutlinesthepolicyentrypointstoimproveaccesstoknowledge,awareness,education,andthequalityofinformationavailabletopeopleonnutritiousfood,healthydietsandnutritionasawaytoempowerpeopleandkeyactorsacrossfoodsystems,andimproveplacesinwhichpeopleaccessfoodintheirdailylives.Context-specificinterventionsandpromotionoftraditionaldietsandknowledgeoriginatingfromdiversefoodsystemsarevitaltoensuringequitable,positiveandsustainableimpactsonnutritionandtheenvironment.

3.5.1 Utilizing policies and tools to provide education and information on healthy diets a) Governmentalactorsshoulddevelopnationalfood-baseddietaryguidelinesfordifferentage

groupsthatdefinecontext-specific,diverse,healthydietsbytakingintoaccountsocial,cultural,scientific,economic,ecologicalandenvironmentaldrivers.

b) Governmentalactorsshoulddevelopnutritionstandardsandrestrictmarketing(includingdigitalmarketing),promotionandsponsorshipsexposure,especiallyofchildrenaged18oryounger,tofoodshighinenergydensitywithminimalnutritionvalueandsugar-sweetenedbeverages,inaccordancewithmultilaterallyagreedrulesandnationallegislation,whereapplicable.

c) Governmentalactorsshouldregulatethemarketingofcommercialinfantformulaandotherbreast-milksubstitutesandimplementtheInternationalCodeofMarketingofBreast-MilkSubstitutes40andsubsequentWHAresolutions.

d) Governmentalactorsshouldregulatenutritionallabellingandconsiderfront-of-packlabelling(FOPL)topromotehealthydiets.TheFOPLsystemshouldbealignedwithnationalpublichealthandnutritionpoliciesandfoodregulations,aswellasrelevantWHOguidanceandCodexguidelines.TheFOPLsystemshouldcompriseanunderpinningnutrientprofilemodelthatconsiderstheoverallnutritionqualityoftheproductorthenutrientsofconcernforNCDs(orboth).Complementarypoliciescouldbeconsideredforfoodsofhighenergydensitywithminimalnutritionalvaluetonotbesoldormarketedinpublicplacesornearschools,includingkindergartensandchildcarefacilities.

e) Governmentalactorsshouldprovideincentivestoprivatesectoractorstodesignfoodmarkets,restaurants,andotherplaceswherefoodissoldorservedbyencouragingtheplacementandpromotionoffoodsthatcontributetohealthydietsinretailspaces.

f) Governmentalactors,UNagencies,NGOs,andmedicalandhealthpractitionersshouldconsidercouplingnutritioneducationandcounsellingtopopulationsparticipatinginmaternalandchildnutritionprogrammes.

40InternationalCodeofMarketingofBreast-MilkSubstitutes.WHO,1981.Geneva.


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g) Governmentalactors,UNagencies,NGOs,andmedicalandhealthpractitionersshouldpromotesocialandbehaviorchangecommunication(SBCC)andsocialsupportinterventionsasawaytopositivelyinfluenceknowledge,attitudesandsocialnorms,andcoordinatemessagingonnutritionacrossavarietyofcommunicationchannelstoreachmultiplelevelsofsociety(e.g.massmediacampaigns).

h) Governmentalactors,intergovernmentalorganizationsincludingUNagencies,preparersoffood,andprivatesectoractorsshouldeducateallfoodsystemactorstoprioritizethereductionoffoodwaste.Actionscouldincludeawarenesscampaignsatnational,regionalandgloballevels,labellingschemes,andupdatingFood-BasedDietaryGuidelinestoalignrecommendationswithpoliciesandprogrammestotacklefoodwaste.

3.5.2 Encouraging local food knowledge and culture a) Governmentalactors,civilsocietyorganizations,andUNagenciesshoulduseevidence-basedas

wellascognitive,cultural,andpluralknowledgeresourcestopromoteeducationandknowledgeofhealthydiets,physicalactivity,foodwasteprevention,intrahouseholdfooddistribution,foodsafety,optimalbreastfeedingandcomplementaryfeeding,takingintoconsiderationculturalandsocialnormsandadaptingtodifferentaudiencesandcontexts.

b) Governmentalactors,civilsocietyorganizations,communityleaders,socialworkers,andhealthprofessionalsshouldencouragefoodcultureandtheimportanceoffoodinculturalheritage,culinaryskillsandnutritionliteracyamongcommunities.Thiscanbedonethroughcommunityandconsumerassociationsandeducationalinstitutions,targetingmenandwomen.

c) GovernmentalactorsshouldprotectandpromotetheknowledgethatIndigenousPeopleshavewithregardtolocaltraditionsandmethodsofproducing,preparing,andpreservingfoodthatimpartsnutritionalandenvironmentalbenefits.

3.5.3 Promoting “hubs” for nutrition knowledge, education and information a) Universitiesandschoolsshouldinstituteanutritioncurriculumforallmedical,nursing,and

agricultureandfoodtechnologystudentsduringtraining.b) Governmentalactors,civilsocietyorganizationsandUNagenciesshouldpromoteculinaryskills

amongschool-agechildren,adolescentsandadults(includingpromotingcommunalmealtimes,socializingaroundfood,consuminghealthydiets,andreducingfoodwaste)inschools,workplacesandcommunitycentres.

c) Governmentalactorsshouldadoptandimplementcomprehensiveschoolfoodandnutritionpolicies,revieweducationcurriculatoincorporatenutritionprinciples,involvecommunitiesinpromotingandcreatinghealthyfoodenvironmentsandhealthydietsinschools,andsupportschoolhealthandnutritionservices.

d) Governmentalactors,intergovernmentalorganizations,NGOs,andcivilsocietyorganizationsshouldengageinnutritiondialogueswithcommunitiesbydrawingontheknowledge,experienceandinsightsofindividualswhoarenotusuallyregardedasmembersofthenutritioncommunity(e.g.communityandreligiousleaders,chefs,supermarketbuyers,influencerson


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socialmedia,youthleaders,farmersandfoodproducers,youngentrepreneurs,mayorsandlocalcommunities).

3.6 GENDER EQUALITY AND WOMEN’S EMPOWERMENT ACROSS FOOD SYSTEMS

43. Genderrelationsandculturalnormsareamongthemostsignificantdriversofhealthydietsandnutritionoutcomes.Inmanycountries,womenproducefood,makedecisionsaboutthehousehold’sdietand,asprimarycaregivers,andinfluencethefamily’snutritionalstatus.Womenareimportantagentsofchangeforsustainabledevelopment,notonlyasfoodsystemactors,butalsoasactorsintheirhouseholds,communitiesandoverallsociety.Atthesametime,womenhaveanunequalhouseholdlabourburdenthatshouldbeaddressed.Therefore,women’sandgirl’sempowermentthrougheducation,informationandaccesstoresourcesandservicesiskeytoimprovingnutrition.Thissectionhighlightstheimportanceofimprovingwomen’swellbeing,ensuringaccesstofinancial,technicalandbiophysicalresources,improvingagency,voiceandstatus,andchallengingthepowerrelationshipsandlegalimpedimentsthatlimitequalityandchoices.

3.6.1 Empowering women a) Governmentalactorsshouldpasslawsthatpromoteequalparticipationbetweenwomenand

meninpoliticaldecision-making,supportingwomenwithspecificattentiontoruralwomen,holdingleadershiprolesindecisionmakingbodies–parliaments,ministriesandlocalauthoritiesatdistrictandcommunitylevels–sothattheycanbepartoftheprocessofdevisingsolutionstothemalnutritionchallengestheyface.

b) Governmentalactorsshouldpromoteanenablingenvironmenttogenerateculturalchangestowardsgenderequalitywithspecificpolicies,programmes,institutionsandadvocacycampaignstodealwiththevariousformsofdiscriminationandviolencewomenface.

c) Governmentalactorsandintergovernmentalorganizationsshouldincreaseadolescentgirls’andwomen’shumancapitalbyensuringtheyhaveaccesstoeducation,literacyprogrammes,healthcare,andothersocialservicesasawaytoincreasehouseholdnutritionalstatus.

3.6.2 Promoting and acknowledging women as food system entrepreneurs a) Governmentalactorsshouldensurewomen’sequaltenurerightsandpromotetheirequal

accesstoandcontroloverproductiveland,naturalresources,inputs,productivetools,andaccesstoeducation,training,markets,andinformationinlinewiththeCFSVGGT.

b) Governmentalactors,privatesectoractors,andintergovernmentalorganizationsshouldenhancewomen’srolesinagriculturebygivingwomendecision-makingpoweroverwhattheychoosetoproduce,andhowtheychoosetoproducethosecrops/food.Womenshouldbeofferedequallevelsofaccesstoextensionandadvisoryservicesforcropsandanimalproductsthattheyproduceorprocess,capacity-buildingtoengagewithtraders,financialservices(creditandsavingsmechanisms),andentrepreneurialopportunitiesacrossfoodsystems.


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c) Governmentalactors,NGOsandprivatesectoractorsshouldpromoteandincreaseaccesstolabourandtimesavingtechnologies41thatcouldhelpimprovethelivelihoodsofwomen.

d) Governmentalactorsandprivatesectoractorsshouldfacilitatewomen’sequalaccesstoentrepreneurshipandemploymentopportunitiesacrossfoodsystemsandrelatedactivitiestogenerateincomeandincreasetheirparticipationindecisionsontheuseofhouseholdincomeandbuildandmanagesavingswithoutreinforcingunequalgenderroles.Thiswouldincludehouseholdandbusinessbudgettraining,decision-makingskilldevelopment,scalingoffinancialservicesandproductsbothaccessibleandrelevanttowomen’sneeds,andtoolstohelpmenandwomenstrengthentheirintra-householdcommunication.

3.6.3 Recognizing women’s nutritional status and deprivation a) Governmentalactors,intergovernmentalorganizations,NGOs,anddevelopmentpartners

shouldpayspecificattentiontothenutritionalwell-beingofadolescentgirlsandwomenandprovidehealthandnutritionalcareandservicesthroughvarioussectors.Thiscanbedonebyensuringthatnationaldevelopmentstrategiesaredrivenbygenderanalyses,andthatthosewomenandadolescentgirlswithcompromisednutritionalstatusandhigherlevelsofdeprivation,aretherecipientsofsocialprotectionpoliciesandbenefits.

b) Acknowledgingthesignificanttimeandworkburdenofwomeninthepreparationofnutritiousmeals,andtheirrolesinagricultureandfoodproduction,governmentalactorsshouldrecognizeandvaluetheimportanceofunpaidcareworkatthehouseholdlevelthroughtheeffectiveimplementationofprotectivelaws,socialprotectionprogrammes,andotherbenefits,andshouldenablegender-equitabledistributionofcarework.Theequalparticipationofmeninunpaidworkshouldbepromoted,especiallywherewomenarealsoactiveinproductivelabour.

c) Governmentalactorsshouldcreateanenablinglegalframeworkandsupportivepracticestoprotectandsupportbreastfeeding,ensuringthatdecisionstobreastfeeddonotresultinwomenlosingtheireconomicsecurityoranyoftheirrights.Thisshouldincludeimplementingmaternityprotectionlegislation,includingentitlementtopublicly-fundedpaidmaternityleave(orpaternityleave),andremovingworkplace-relatedbarrierstobreastfeeding(lackofbreaks,facilities,andservices).

3.7 RESILIENT FOOD SYSTEMS IN HUMANITARIAN CONTEXTS 44. Linkingfoodsecurityandnutritioninterventionsduringhumanitariancrises(man-madeandclimate-relateddisasters)withlonger-termstrategiestostrengthentheresilienceoffoodsystemsiskey.Shortorprotractedcrisesareoftenbroughtonbyconflictandclimatechange,displacingmillionswhichincreasestheirriskoffoodinsecurityandmalnutrition.Consideringtheimportanceofresilientfoodsystems,thissectionhighlightstheimportanceofstrengtheningthenexusbetweenhumanitariananddevelopmentprogrammingandbuildsuponthe11principlesintheCFSFrameworkforActionforFoodSecurityandNutritioninProtractedCrises(FFA)42.

4141Theseincludefoodpreservationandprocessingequipment,coldstorage,heatandthermalprocessing,grinding/blendingdevices,energysavingstoves,andmodernfarmequipmentforploughing,cultivatingandharvestingnutritiouscrops/foodandraisingsmallruminantsandpoultry.42CFSFrameworkforActionforFoodSecurityandNutritioninProtractedCrises


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3.7.1 Protecting the most vulnerable to malnutrition in humanitarian contexts a) Governmentalactorsandhumanitarianorganizationsshouldpayparticularattention,

protection,andfacilitateaccesstonutritiousfoodandnutritionalsupporttomostvulnerableandmarginalizedgroups.

b) Governmentalactorsandpartiesinvolvedinconflictsshouldrespectandprotecttheequalandunhinderedaccessofallmembersofaffectedandat-riskpopulationstofoodsecurityandnutritionassistance,inbothacuteandprotractedcrises,inaccordancewithinternationallyrecognizedhumanitarianprinciples,asanchoredinGenevaConventionof1949andotherUNGAResolutionsafter1949.

c) Governmentalactors,withthesupportoftheUNsystemandinternationalassistanceandcooperationwhereappropriate,shouldensureaccesstonutritiousfoodandnutritionalsupportforrefugeesandasylumseekersintheirterritory,inaccordancewiththeirobligationsunderrelevantinternationallegalinstruments.

3.7.2 Improving the quality of food and nutrition assistance

a) Governmentalactors,allpartiesinvolvedinconflicts,climate-relateddisastersandfoodassistance,includinghumanitarianorganizations,shouldensurethatfoodsecurityandnutritionassessmentsandanalyses(suchastheIntegratedPhaseClassificationSystem)areundertakenthroughoutacrisistoinformthefoodandnutritionresponseaswellasanycomponentsofthelocalfoodsystemrequiringrehabilitation.

b) Governmentalactorsshouldrecognizenutritionasanessentialneedandhumanitarianassistanceshouldaimtomeetnutritionalrequirementsoftheaffectedpopulation,particularlythemostvulnerabletomalnutrition.Anyfooditemsprovidedshouldbeofappropriatenutritionalqualityandquantity,besafeandacceptable,andnotharmlocalmarkets.Foodmustconformtothefoodstandardsofthehostcountry’sgovernmentinlinewiththeCodexAlimentariusstandardsaboutfoodsafety,quality,andlabelling.

c) Governmentalactorsandhumanitarianassistanceorganizationsshouldbeencouragedtopurchaselocallyproduced,fortifiedfood(includingReadytoUseSupplementaryandTherapeuticfoodsinsomecontexts)andensuretheyareavailablethroughsocialprotectionmechanismsandacutemalnutritionmanagementprogrammes,withimprovedcoverageduringtimesofcrisis.Fortificationshouldbeusedonlyinlimitedtimesandplacesandshouldnotdisruptlocalmarketandaccessibilityofnutritiousfoodinthelongerterm.

d) Governmentalactorsshouldhaveanexplicitpolicyoninfantandyoungchildfeeding(IYCF)inemergencies,andgovernmentalactors,UNagenciesandNGOsshouldensurethatsuchpoliciesonIYCFpracticesareimplemented,coordinated,promoted,andimproveduponduringhumanitariancrises.

e) UNagenciesandhumanitarianassistanceorganizationsshouldensurethatwhenimplementingcashandvoucherassistance,theminimumexpenditurebasketandtransfervalueispromotingnutritiousfoodthatislocallyavailableandsufficienttoprovideahealthydietforallstagesofthelifecycle.


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3.7.3 Ensuring food systems are resilient in humanitarian contexts

a) Governmentalactorsinpartnershipwithrelevantorganizationsshoulddevelopanduseearlywarningsystems,climateinformationservices,andfoodandagricultureinformationsystemsthatdetectandmonitorthreatstofoodproduction,availabilityandaccessaswellasfoodsafetyandtampering.Theseearlywarningsystemsshouldbeintegratedintobroaderfoodanalysissystemsincludingthemonitoringoftheavailabilityandaffordabilityofnutritiousfoodsthatcontributetohealthydietsatthelocallevel.

b) Governmentalactors,developmentpartnersanddonorsshouldinvestindisasterriskreductionmeasuresthatbenefitthosemostatrisk/need.Inparticular,productiveassetsshouldbeprotectedfromsevereweatherandclimateimpactsinawaythatstrengthenstheresilienceofaffectedpopulationsandtheirabilitytocopewithshocksduetoconflictsandclimate-relateddisasters.Governmentalactorsshouldaimtorestorelocalfoodproductionandmarketaccessibilityasrapidlyaspossible.

c) IntergovernmentalorganizationsparticularlytheUNagenciesanddevelopmentpartnersshoulduselocalorganizationsintheimplementationofhumanitarianfoodassistanceandlivelihoodprogrammestosupporteconomicrecoveryanddevelopment,strengthensustainablelocalfoodsystemsandfostertheabilityofsmallholdersand/orfamilyfarmerstoaccessresourcestobolsterproductionandmarkets.

PART 4 - IMPLEMENTATION AND MONITORING OF THE USE AND APPLICATION OF THE

VOLUNTARY GUIDELINES ON FOOD SYSTEMS FOR NUTRITION

4.1 POLICY FORMULATION AND IMPLEMENTATION OF THE VGFSyN 49. AllCFSstakeholdersareencouragedtopromoteatalllevelswithintheirconstituencies,andincollaborationwithotherrelevantinitiativesandplatforms,thedissemination,useandapplicationoftheVGFSyNtosupportthedevelopmentandimplementationofcoordinatedandmultisectoralnationalpolicies,laws,programmesandinvestmentplans.

50. TheVGFSyNareintendedtosupporttheimplementationoftheUNDecadeofActiononNutrition

2016-2025withtheobjectiveofincreasingthevisibility,coordinationandeffectivenessofnutritionactionsatalllevels,askeyaspectstowardtherealizationofthe2030AgendaforSustainableDevelopment.

51. GovernmentalactorsareinvitedtousetheVGFSyNasatooltoundertakenewinitiativestowardthetransformationoffoodsystemstomakethemmoresustainableandcapableofdeliveringhealthydiets.Theseincludeidentifyingpolicyopportunities,fosteringatransparentandopen


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dialogue,promotingcoordinationmechanisms,andestablishingorstrengtheningexisting,multistakeholderplatforms,partnerships,processesandframeworks,suchastheScalingUpNutrition(SUN)Movement.

52. Parliamentariansandtheirregionalandsub-regionalallianceshaveakeyroleinpromotingtheadoptionofpolicies,establishingappropriatelegislativeandregulatoryframeworks,raisingawarenessandpromotingdialogueamongrelevantstakeholders,andallocatingresourcesfortheimplementationoflawsandprogrammesdealingwithfoodsystemsandnutrition.

4.2 BUILDING AND STRENGTHENING CAPACITY FOR IMPLEMENTATION 53. Governmentalactors,supportedbydonorsandfinancinginstitutions,needtomobilizeadequatefinancial,technicalandhumanresourcestoincreasethehumanandinstitutionalcapacityofcountriestoimplementtheVGFSyNandtoidentifyprioritiestowardtheiroperationalizationandmonitoringatthenationalandlocallevels.TechnicalagenciesoftheUN,bilateralcooperationandotherfinancingmechanismscanassistinthisregard.Theorganizationofmultistakeholderworkshopsandtraining,aswellasthedevelopmentofuser-friendlyandtechnicalguides,deployedviaextensionservicesanddigitalmeans,areimportanttocontextualizeandadapttolocalcontexts.

54. Donors,financinginstitutionsandotherfundingentitiesareencouragedtoapplytheVGFSyNwhenformulatingtheirpoliciesforloans,grantsandprogrammestosupportbothrightsholders’anddutybearers’endeavours.TheVGFSyNshouldcontributetothedesignofinvestmentsthataimtoincreasetheproduction,affordability,andaccesstodiverseandnutritiousfood,aswellastopromotetheintegrationofnutritionandhealthdimensionsintoagricultureandfoodsectorinvestmentplans,aswellastopromotetheintegrationofsustainableagricultureandfoodsystemdimensionsintonutritionandhealthinvestmentplans.

55. Developmentpartners,technicalagenciesoftheUN,includingtheRome-basedAgencies,andregionalorganizationsareencouragedtosupporteffortsbyGovernmentalactorstoimplementtheVGFSyN.Suchsupportcouldincluderesearchandtechnicalcooperation,financialassistance,theprovisionofevidence-basedpolicyadvice,institutionalcapacitydevelopment,knowledgesharingandexchangeofexperiences,andassistanceindevelopingnationalandregionalpolicies.Actionsshouldbetakentoimprovepartners’capacitytodesign,manageandparticipateinmultistakeholderpartnerships,toensuretransparencyandaccountabilityandpromotegoodgovernanceforeffectiveresults.Moreover,UNinteragencycoordinationmechanismsfornutritioncouldbeleveragedtosupporttheuptakeoftheVGFSyNatcountrylevel.

56. Nationalandinternationalresearchorganizations,academicinstitutions,anduniversitiesshouldprovidetheknowledge,innovation,science,andevidenceonalldimensionsoffoodsystems(includingcitizen/consumerdemandandbehaviourchange)toenablegovernmentalactorsandotherfoodsystemstakeholderstoexaminetheevidence,prioritizeissuestobeconsidered,evaluateimpacts,andaddresspotentialtrade-offs.


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57. ThedisseminationanduptakeoftheVGFSyNcanbefacilitatedthroughtheidentificationof“champions”and“changeagents”,especiallyamongcivilsociety,whocouldraiseawarenessacrosssectorsanddifferentgovernmentallevels,andtheorganizationofadvocacycampaignsatdifferentlevels.

4.3 MONITORING OF THE USE AND APPLICATION OF THE VGFSyN 58. Governmentalactors,inconsultationwithrelevantstakeholders,shoulddefinenationalpolicyprioritiesandrelatedindicatorsandestablishorstrengthenexistingmonitoringandreportingsystemsinordertoassesstheefficiencyoflaws,policiesandregulations,andimplementappropriateremedialactionsincaseofnegativeimpactsorgaps.

59. ByimplementingtheVGFSyN,governmentalactorsareexpectedtocontributetotheachievementofthesixGlobalNutritionTargets(2025)endorsedbytheWHAin201243anditsdietrelatedNCDtargets44.TheVGFSyNshouldsupportcountriesindefiningpriorityactionsandformulating“SMART”commitments45inordertoachievenutritionobjectivesaswellastopromotethecreationofinformalcoalitionsofcountriestoaccelerateandaligneffortsaroundspecifictopicslinkedtooneormoreactionareasoftheNutritionDecadeandthe2030Agenda.Thiscanbedonethroughadvocatingforpoliciesandlegislation,allowingtheexchangeofpracticesandexperiences,highlightingsuccessesandlessonslearned,andprovidingmutualsupporttoaccelerateimplementation.

60. CFSshouldincludetheVGFSyNinitsongoingworkonmonitoring,relyingasmuchaspossibleonexistingmechanisms.CFSshouldorganizeaGlobalThematicEventwhereallrelevantstakeholderscanlearnfromtheexperiencesofothersinapplyingthemandassesstheircontinuedrelevance,effectivenessandimpactonfoodsecurityandnutrition.

43https://www.who.int/nutrition/global-target-2025/en/44https://www.who.int/beat-ncds/take-action/targets/en/45InthecontextoftheUNDecadeofActiononNutritionandICN2follow-upprocess,countrycommitmentsforactionshouldbespecific,measurable,achievable,relevantandtime-bound.https://www.who.int/nutrition/decade-of-action/smart_commitments/en/

Download - CFS Voluntary Guidelines on Food Systems for Nutrition ......CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN): Draft for Negotiations Page 3 of 28 3. Micronutrient deficiencies

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