Recommendations for "Nutrition (318 results)"
Design and support urban and peri-urban agriculture to support the growing demand for nutritious foods in urban areas.
Develop capacity to meet national and international food safety and quality standards, frameworks, and schemes, ensuring that they are appropriate for different scales, contexts and modes of production and marketing, in particular CODEX Alimentarius standards;
2016
Ensure that the working and living conditions of all workers at all stages of production, transformation and distribution comply with ILO conventions, and are protected by domestic laws, and provide adequate living wages;
2016
Encourage the appropriate intake of animal sourced foods, that is culturally acceptable, for healthy diets and improved nutrition, including through awareness-raising and education in the context of promoting sustainable agriculture and livestock production in accordance with SDG 12;
2016
Recognize the important role that animal sourced food, including dairy products, can play for children, pregnant and lactating women, and elderly people.
2016
Increase smallholder-specific research and evidence on how to integrate the agricultural, nutrition, and health sectors in ways that have the most benefits for small-holders and on how to scale up successful innovations and initiatives.
2013
Public and private investments in agriculture-based and transforming economies should focus on reducing food loss along entire supply chains, from the development of crop varieties with better postharvest traits to better storage equipment and facilities that have low initial and recurring costs.
2013
Investments could combine productivity-enhancing efforts with biofortification and biotechnology initiatives to breed nutritionally fortified varieties of staple food crops that are often grown by smallholder farmers and consumed by poor people in developing countries. Investments such as this can link agriculture to nutrition by creating economic value for producers and traders along with nutritional and health value for consumers.
2013
Address the factors that drive up the cost of nutritious foods by supporting food producers – especially small-scale producers – to get nutritious foods to markets at low cost, making sure people have access to these food markets, and making food supply chains work for vulnerable people – from small-scale producers to the billions of consumers whose income is insufficient to afford healthy diets.
2020
Enact policies in support of sustainable food consumption and food waste reduction directed at both consumers and retailers to encourage healthy diets with sustainability considerations.
2020
Pursue “Double-Duty Actions” that simultaneously address undernutrition (stunting) and obesity, including interventions, programmes and policies implemented at all levels of the population – country, city, community, household and individual – as well as school food programmes and policies to promote food environments to provide healthy diets.
2020
Rebalance agricultural policies and incentives toward more nutrition-sensitive investments throughout the food supply chain to reduce food losses and enhance efficiencies at all stages. Nutrition-sensitive social protection policies will also be central to increase the purchasing power and affordability of healthy diets of the most vulnerable populations, as well as policies that foster behavioral change towards healthy diets.
2020
Reducing food prices by addressing low productivity in food production may increase the overall supply of food, including nutritious foods, and raise incomes, especially for poorer family farmers and smallholder producers in low-income and lower-middle-income countries. Analyzing diversification toward the production of horticultural products, legumes, small-scale fisheries, aquaculture, livestock and other nutritious food products may also be an effective way to reduce food prices by supplying diverse and nutritious foods in markets.
2020
Valuing the hidden costs (or negative externalities) associated with different diets could significantly modify our assessment of what is “affordable” from a broader societal perspective and reveal how dietary choices affect other SDGs. The health and environmental consequences of unbalanced and unhealthy diets translate into actual costs for individuals and society as a whole, such as increased medical costs and the costs of climate damage, among other environmental costs.
2020
National food and agricultural strategies and programmes should step up investment in R&D to raise productivity of nutritious foods and help reduce their cost, while enhancing access to improved technologies, especially for smallholders, to maintain adequate levels of profitability.
2020
Policies aimed at reducing poverty and income inequality, while enhancing employment and income-generating activities, are key to raising people’s incomes and the affordability of healthy diets. There are important synergies between policies enhancing employment and reducing income inequality for increased food security and better nutrition, including social protection.
2020
Nutrition-sensitive social protection policies are most appropriate to provide better access to nutritious foods to lower-income consumers and thus increase their affordability of healthy diets. There is a need to strengthen nutrition-sensitive social protection mechanisms and ensure they can support micronutrient supplementation where needed, as well as create healthy food environments by encouraging consumers to diversify their diets to reduce dependence on starchy staples, reduce consumption of foods high in fats, sugars and/or salt, and include more diverse, nutritious foods. Other policies include cash transfer programmes, in-kind transfers, school feeding programmes and subsidization of nutritious foods.
2020
Strengthen food industry regulations to help ensure easier and more affordable access to healthy diets by reducing the content of fat, sugar and salt in foods or increasing access to foods fortified with micronutrients. Recommended regulation measures include the introduction of legislation to ban the use of industrial trans fats, encouraging the reformulation of processed foods, the introduction of improved nutrition labelling (including simplified front-of-pack labelling) and the use of fiscal or agricultural policies to replace trans fats and saturated fats with unsaturated fats, in addition to policies that limit portion and package size.
2020
Policies, legislation and other interventions to transform food systems and create healthy food environments need to be accompanied by the provision of food and nutrition education (FNE) and behaviour change communication, in addition to the implementation of mass media campaigns to promote healthy diets. Policy options include integrating effective FNE into national plans and programmes to influence consumer awareness and foster nutritious food choices and behaviours.
2020
Promote breastfeeding, regulate marketing of breastmilk substitutes, and ensure access to nutritious foods by infants to prevent adverse perinatal outcomes in undernourished women. Through balanced energy and protein supplementation, increased daily energy and protein intake, and optimizing breast feeding through early initiation and exclusive breastfeeding practices, as well as various social protection programmes, may increase food security and reduce women’s risk of becoming undernourished due to periods of pregnancy and lactation.
2020
Ensure that Food Safety Management Systems (FSMS) are installed in the food industry based on the Hazard Analysis and Critical Control Point (HACCP) principles to manage food safety risks and prevent food contamination.
2020
Initiate and/or maintain food fortification programmes in line with international guidance to counteract worsening diet quality during the pandemic, as the consumption of unfortified food or non-perishable foods with lower levels of micronutrient could rise. Food fortification of regularly consumed foods (such as iodization of salt), and fortification of staple foods (through biofortification at the production level or through post-harvest fortification) is recommended as a cost-effective measure to reduce these deficiencies.
2020
Policies and investments must focus on improving nutrition outcomes among the population for example those that facilitate diversified and integrated food and agricultural production systems, empower women and youth in food and agriculture, and provide incentives for increased production of fruits and vegetables, as well as small-scale livestock, agroforestry, aquaculture and fisheries products.
2020
Agricultural policies that encourage a move away from monoculture towards more integrated production techniques, such as agroforestry and rice-fish farming, should be considered as this helps reduce the cost of production, increase food producers’ incomes and resilience, provide ecosystem services, and increase dietary diversity.
2020
Food and nutrition education with a focus on food budgeting and resource management skills should be integrated into the national school curriculum, social protection and agriculture programmes, and food labelling and taxation schemes.
2020
Combining school food environment policies (such as nutrition standards for meals) and school-based food and nutrition education can help children build the motivation and skills necessary to make nutritious food choices. Such initiatives should be included in state laws and regulations to protect them from shifting political priorities.
2020
Enact policies at the retail and household levels, such as measures directed at the reduction of food waste, including awareness campaigns, informing consumers and advocating for behaviour change towards healthy choices through education and communication strategies that involve different media and interpersonal communication.
2020
Productivity increases, in conjunction with more trade and competition, bring about increases in the availability of safe and nutritious food and drive its price down, resulting in improvements in access to food. For many people, this process results in improved food security and better diets, since it increases access to foods rich in micronutrients such as fruits, vegetables and animal‑sourced foods.
2020
Policies and investments to achieve structural transformation that diversifies the economy away from commodity dependence, while fostering poverty reduction and more egalitarian societies including: Transforming agriculture and food systems such that the type of commodities produced contribute to improved access to more nutritious foods; Policies that facilitate trade should also help achieve nutrition objectives; Integrating food security and nutrition concerns into poverty reduction efforts, while increasing synergies between poverty reduction, hunger and malnutrition eradication
2019
Voluntary certification schemes for restaurants selling healthier meals
2019
Grants/tax breaks for vendors to provide healthier options on their menu
2019
Policies aimed at stabilizing food prices (Could include – Restrictions on exports of staple food items; Use of food stocks to boost the food supply; Consumptions subsidies for certain essential food items; and Import tariff and consumption/sales tax cuts
2019
More dedicated and comprehensive policies and development approaches are required that specifically target women’s economic empowerment and nutrition including: Access to reproductive health services and nutrition services; Care services; Skills training and access to employment and Maternity protection and social protection
2019
Basic investments in the quality of diets; quality of health; education; and water, sanitation and hygiene can improve childcare and feeding practices, maternal nutrition, dietary choices of consumers and food preparation
2019
Promoting poor farmers’ productivity increases the production and the availability of food for the poor at the national level; however, this depends on the potential of the production frontier, type of crop and the market where agricultural production is sold.
2019
Access to safe, nutritious and sufficient food must be framed as a human right, with priority given to the most vulnerable. Policies that promote nutrition-sensitive agriculture and food systems are needed, with special attention to the food security and nutrition of children under five, school-age children, adolescent girls and women in order to halt the intergenerational cycle of malnutrition.
2018
Water, hygiene and sanitation programmes need to ensure access to safe drinking water and sanitation facilities. Lack of access to clean water, sanitation and quality health care can cause diarrhea and infectious diseases that interfere with the body´s ability to absorb nutrients. Recurrent infections and disease are serious contributing factors to wasting and stunting in children.
2018
To achieve the WHA 2025 and SDG 2030 nutrition targets will require increased investment in nutrition interventions, scaled-up implementation of policies and programmes, enhanced policy coherence, and a greater number of national commitments.
2018
Prevention of wasting requires addressing the underlying causes of malnutrition. Breastfeeding support and nutrition counselling for families – particularly regarding how to improve the quality of complementary foods and feeding practices – and early care for common childhood illnesses are essential.
2018
Social protection and safety net programmes need to ensure access to healthy diets for children and families left behind by mainstream development.
2018
Longitudinal research is necessary to understand the potential effects of food insecurity on nutritional outcomes throughout the life cycle, from before and during pregnancy to infancy and into adulthood.
2018
“Double-duty actions” have been proposed by WHO that can simultaneously reduce undernutrition and overweight and obesity. They highlight the need to be careful so that strategies to address undernutrition in early life do not exacerbate overweight and obesity later in life. Existing programmes should be redesigned and leveraged, and new interventions should be developed, to reduce the risk of multiple forms of malnutrition.
2018
Trade, investments and agriculture policies must be nutrition-sensitive and improve access to healthy diets, rather than promoting commodity crops that provide a cheap source of starch, fat and sugar in the food supply.
2018
Experience-based metrics of food insecurity like the Food Insecurity Experience Scale (FIES), and awareness of the different pathways from food insecurity to malnutrition, can contribute to the design of more effective interventions and policy coherence across sectors.
2018
It will not be possible to end all forms of malnutrition without ensuring access to safe, nutritious and sufficient food all year round. This will require expanding the reach of social protection policies to address inequalities and ensuring that they are nutrition- and gender-sensitive in terms of: targeting; design; and in the
identification of complementary health care
and agriculture interventions to enhance
nutrition outcomes.
2018
Market regulations that discourage consumption of unhealthy foods are also called for, in conjunction with policies that promote the availability and consumption of healthy food.
2018
A focus on peoples’ assets or different types of capital is central not only to understanding the impacts of climate shocks on livelihoods and coping and adaptation strategies, but also to identifying key factors to be considered for policy design and the implementation of programmes aimed at improving food security and nutrition. A focus on assets or capital also helps to establish what resources are available and accessible in order to aid in adaptation.
2018
Nutrition-sensitive and risk-responsive social protection programmes can also safeguard nutrition before and during climate shocks, especially if they allow households or nutritionally vulnerable groups – such as young children and pregnant and lactating mothers – to be able to afford nutrient-rich locally produced foods and maintain dietary diversity before, during and after a shock.
2018
Climate risk strategies need to include local diet quality goals, which can be achieved when there is a better understanding of: how longer-term climate change will affect the suitability of local crops in a specific site; whether access to fresh fruit and vegetables, meat and dairy products will be disrupted; and what new agricultural and livelihood practices avoid jeopardizing people’s basic nutritional food basket.
2018
Enhance food utilization through access to clean water, sanitation, energy, technology, childcare, healthcare, and access to education, including on how to prepare, provide, and maintain safe and nutritious food.
2014
Increase sustainable production and productivity of safe, nutritious, diverse, and culturally acceptable food, and reduce food loss and waste.
2014
Promote the safety, quality, and nutritional value of food and agricultural products.
2014
Enhance awareness, knowledge, and communication, related to evidence-based information on food quality, safety, nutrition, and public health issues, leading to strengthened capacity along the entire agriculture and food system, particularly for smallholders.
2014
Enterprises involved in the marketing of food products are encouraged to promote the consumption of food which is balanced, safe, nutritious, diverse, and culturally acceptable, which in the context of this document is understood as food that corresponds to individual and collective consumer demand and preferences, in line with national and international law, as applicable.
2014
Foster policy on food and nutrition education, including education of nutrition improvement and food safety, in cooperation with all relevant stakeholders, including farmers and food industries. Aging populations and vulnerable groups have specific nutrient needs and access difficulties (such as swallowing disorders). Development of products to meet these nutritional needs can represent new market opportunities. Recognize the contributions pulses make to improve nutrition worldwide.
2016
Promote the appropriate conservation and utilization of plant genetic resources, which contribute to the development of new varieties, recognizing the significant role of the International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA) and its Multilateral System of Access and Benefit-Sharing, as well as the Convention on Biological Diversity and the Nagoya Protocol.
2016
Strengthen support for national governments to formulate nutrition policies, carry out effective multi-sectoral actions and plans, set realistic targets and implement monitoring frameworks.
2016
Support multi-stakeholder initiatives to raise new, notably domestic, investments, and encourage innovative financing for nutrition, while aligning investments with partner governments’ priorities, and strengthening donor coordination.
2016
Strengthen support for national governments to develop capacity at multiple levels, including through training health, nutrition and extension workers, and enhancing food and nutrition education.
2016
Enable the scale up of nutrition-specific interventions that promote healthy growth and development especially during the first 1000 days of life, alongside nutrition-sensitive activities that promote good nutrition across different areas, including agriculture, health, education and social protection.
2016
Support the development of local food security and nutrition plans to complement national strategies and plans, and help foster policy and business environments to sustainably improve food security and nutrition and economic opportunities across the rural-to-urban spectrum, and for wider regional development.
2016
Focus on better data. Improve efforts and support developing country efforts to measure hunger and malnutrition, including by enhancing stakeholder coordination and using these data to inform policies and programmes. Recognize the importance of the Global Open Data for Agriculture and Nutrition (GODAN) initiative in making agricultural and nutritional data available, accessible and usable by stakeholders globally.
2016
Promote complementarity and policy coherence, sharing examples and good practices for global food security and nutrition.
2016
Ensuring access to adequate food and water is essential for sustainable development and for our future. It is necessary to focus the attention on all the strategies to be implemented and shared in order to reduce poverty and increase world production and to achieve food security, in particular in the developing countries.
2009
Farmers must be the main protagonists of the agricultural sector. Agriculture must serve citizens’ needs for food security and food safety, producing safe, nutritious food in response to consumer demand and must not be allowed to be negatively affected by trade distortions.
2009
Support efforts against wastage along the food chain in developing countries, particularly for post-harvest losses, in order to avoid food loss reducing the quantities of commodities required by food chains and to improve hygiene, health and nutrition. We also support efforts to reduce wastage, in developed countries.
2009
Enhance social-protection measures and programs, with a focus on people living in vulnerable situations, of whom large shares depend on the agriculture and food sector for their livelihoods. This includes emergency food assistance and safety nets, cash and in-kind transfer programmes as appropriate, local procurement schemes and school feeding programmes as relevant, mother and child nutrition programmes, food banks, to the extent possible based on locally produced biodiverse food and local food culture, and other interventions focused on informal sector workers, with particular attention to effective action for gender equality, youth, persons with disabilities and people in vulnerable situations, which builds agency and empowerment.
2021
Increase catalytic investments for food security, nutrition, and sustainable food systems and territorial development, as part of the substantial COVID-19 emergency funding and longer-term national recovery plans and packages, in a manner consistent with WTO obligations and taking into account the voluntary Committee on World Food Security (CFS) Principles for Responsible Investment in Agriculture and Food Systems.
2021
Improve handling, storage, processing and preservation to enhance value chain efficiency and resilience, reduce post-harvest losses, food loss and waste and ensure food safety to increase the availability, accessibility and affordability of nutritious foods.
2021
Highlight the role and responsibility of international organizations in improving and promoting global food safety and nutrition for protecting the health of consumers.
2019
Reaffirm the importance of capacity-building for developing countries on food safety and nutrition and enhancing collaborative efforts in this area.
2019
Raise awareness of the importance of plant health to all.
2019
Strengthen the dissemination of best practices of the most effective policies and programs in the area of nutrition-sensitive social protection and enhance the exchange of experience and lessons learned among developing countries through the support of peer-to-peer cooperation, facilitation of relevant international and regional events as well as promotion of existing platforms and knowledge hubs.
2015
Recognize that adequate nutrition is a prerequisite for human development and therefore social protection and safety nets programs are of utmost importance.
2015
Reaffirm the Rome Declaration on Nutrition adopted by the Second International Conference on Nutrition, welcoming the policy options and strategies proposed in the voluntary Framework for Action and incorporating them into their national food and nutrition strategies as appropriate.
2015
While specific actions to combat food loss and waste may vary by country and food system, priority of action should be based on prevention and recovery of safe and nutritious wasted food to feed people rather than re-purposing it for other uses. Promote this hierarchy of action to improve food system efficiencies and reduce food insecurity, taking into account national circumstances and market-based approaches.
2015
Ensure that strategies for improving the food security and nutrition of vulnerable categories, including gender, age and income consideration, are context specific
2020
Facilitate the supply of nutritionally diverse, minimally processed staple foods such as fresh, seasonal and local fruits and vegetables.
2020
Facilitate the supply of a culturally acceptable, diverse basket of foods of both plant and animal origin to ensure sustainable diets (i.e. both healthy and environmentally sustainable).
2020
Provide incentives for improving the nutritional quality of processed foods and their promotion in food retail and advertising, as well as disincentives for non-adherence.
2020
Establish and/or improve nutrition and food system education at all levels and promote nutrition awareness campaigns to foster behaviour change.
2020
Create economic structures and support services to encourage and support better nutrition for pregnant and lactating women, exclusive breast-feeding for infants up to six months and complementary feeding of children up to two years.
2020
Reframe the right to food as freedom from hunger and all forms of malnutrition – underweight, overweight, obesity, micronutrient deficiencies and non-communicable diseases – reaffirming the importance of “safe and nutritious food” along with freedom from hunger.
2020
Reduce the prevalence of childhood undernutrition by addressing its direct (food insecurity) and indirect causes (hygiene, clean water, civil strife, unsafe food supply, etc.).
2020
Promote food system solutions to address the pandemic of overweight and obesity.
2020
Initiate and strengthen social protection programmes for vulnerable groups, such as school feeding programmes, that address the quality and quantity of foods and diets to prevent malnutrition in all its forms.
2020
Develop policies that are targeted to helping people living with poverty in rural and urban areas to access nutritious food and healthier food environments.
2020
Develop a global campaign to educate and inform the public on nutrition-sensitive practices to prevent and manage COVID-19 infections at household and individual levels.
2020
Provide debt relief to governments struggling to maintain necessary social safety nets
2020
Improving nutrition: Both “nutrition-specific” and “nutrition-sensitive” policies and investments are required.
2016
Levying junk food and taxing corporations fairly.
2021
Raise awareness about health, sustainability, and responsibility
2017
Reframe thinking by promoting ‘resource-smart food systems’ in which ‘Climate-Smart Agriculture’ (CSA) plays one part, and search for linkages to new dominant values such as ‘wellbeing’ and ‘health’.
2016
Reduce critical nutrition gaps by combining food (quality and price) information systems, measures for guaranteeing stable market access and gender-targeted food schemes. Depending on the context, targeting specific groups, such as minorities and indigenous peoples, may be needed.
2021
Support a shift in consumer demand patterns among poor people who are net buyers of food towards a better, affordable portfolio of nutrient-rich foods.
2021
Mechanisms should be put in place that create incentives for markets and corporations to provide animal-sourced foods for healthy and sustainable diets. Such mechanisms can be based on national dietary guidelines.
2021
Facilitate midstream SMEs in contributing to food quality and diet diversity.
2021
In addition, engaging SMEs in food fortification programmes, public food distribution systems (vouchers) and school feeding programmes contributes to overall healthier diets.
2021
Support the moderate intake of processed foods and UPFs through incentives for responsible business innovation processes and standard setting facilities for the food environment – because producers are most likely to respond positively to a combination of enabling and constraining incentives.
2021
Promote effective public-private interfaces to support a conducive food environment, based on clear guidance and behavioural change communication, to encourage moderate UPFs intake by disadvantaged groups and prevent excessive UPF intake, especially through global self-regulation by firms engaged in UPF supply and marketing.
2021
Meet the specific food and nutrition needs of children and adolescents, including through school-feeding, public nutrition and nutrition-sensitive agriculture combined with food literacy education.
2021
Support research that improves the viability and efficiency of value chains for new, sustainable products that can contribute to healthier diets.
2022
Encourage and support governments in designing policies for a better food environment and healthy and responsible consumption.
2022
Integrate measures to protect food production and distribution, and sustain adequate nutrition in times of crisis, including through school meals programmes.
2022
Repurposing current public support to food and agriculture to increase the availability of nutritious foods to the consumer can contribute to the objective of making a healthy diet less costly and more affordable, globally and particularly in MICs.
2022
Repurposing current public support to food and agriculture to increase the availability of nutritious foods to the consumer can contribute to the objective of making a healthy diet less costly and more affordable, globally and particularly in middle income countries.
2022
Other key agrifood systems policies will be needed to complement repurposing efforts to ensure shifts in food supply chains, food environments and consumer behaviour towards healthy eating patterns. These include, for example, policies on food reformulation and fortification, regulation of food labelling and marketing, taxation of energy-dense foods and healthy public food procurement.
2022
Based on the specific country context and prevailing consumption patterns, there is a need for policies, laws and investments to create healthier food environments and to empower consumers to pursue dietary patterns that are nutritious, healthy and safe and with a lower impact on the environment.
2021
Policy measures, including food standards, fiscal, labelling, reformulation, public procurement and marketing policies, can shape healthier food environments.
2021
Incentives should, among others, stimulate diversification of production in the food and agriculture sectors towards nutritious foods, including fruits, vegetables, legumes and seeds, as well as animal source foods and biofortified crops, in addition to investments in innovation, research and extension to raise productivity.
2021
Inputs from health systems can support and reinforce food systems transformation, for example, through the provision of essential nutrition actions in universal health coverage.
2021
Nutrition counselling during pregnancy and support to breastfeeding and complementary feeding, alongside food system measures to regulate the marketing and promotion of breastmilk substitutes and foods for infants and young children.
2021
Early detection and support for the management or treatment of different forms of malnutrition, which is critical in informing food systems transformation, as well as social protection needs in crisis situations.
2021
Developing or updating national food-based dietary guidelines (FBDGs) through the full integration of environmental sustainability elements in each of the guideline’s recommendations, according to national contexts and using these FBDGs to guide agriculture and food policies, is one way help to drive the greening of food systems.
2021
Based on the specific country context and prevailing consumption patterns, there is a need for policies, laws and investments to create healthier food environments and to empower consumers to pursue dietary patterns that are nutritious, healthy and safe and with a lower impact on the environment.
2021
Comprehensive policies aimed at both the food and natural environments, reinforced by regulations and legislation, can result in behavioural changes along the food supply chain and among consumers, thus shifting dietary patterns to the benefit of human health and the environment.
2021
Interventions along food supply chains are needed to increase the availability of safe and nutritious foods and lower their cost, primarily as a means to increase the affordability of healthy diets. This pathway calls for a coherent set of policies and investments from production to consumption aimed at realizing efficiency gains and cutting food losses and waste to help achieve these objectives.
2021
In addition to investments in innovation, research and extension to raise productivity, incentives should, among others, stimulate the diversification of production in the food and agriculture sectors towards nutritious foods, including fruits, vegetables, legumes and seeds, as well as animal source foods and biofortified crops.
2021
Inputs from health systems can support and reinforce food systems transformation, for example, through the provision of essential nutrition actions in universal health coverage.
2021
Nutrition counseling during pregnancy and supportive breastfeeding and complementary feeding programs are needed, alongside food system measures to regulate the marketing and promotion of breastmilk substitutes and foods for infants and young children.
2021
The use of micronutrient supplements for vulnerable groups can be an appropriate interim measure until food systems are transformed to provide greater dietary diversity and ensure everyone has access to affordable healthy diets at all times.
2021
Improving access and affordability of healthy diets through school food and nutrition programmes (among others) especially ones designed to improve dietary diversity, while also encouraging the purchase of fresh food from local producers. In-kind transfers, especially in places where food markets are not functioning well, could increase access to nutritious foods, in addition to food subsidies, especially those focused on nutritious foods and targeted at the most vulnerable.
2021
Developing or updating national food-based dietary guidelines (FBDGs) through the full integration of environmental sustainability elements in each of the guideline’s recommendations, according to national contexts and using these FBDGs to guide agriculture and food policies, is one way help to drive the greening of food systems.
2021
Measures that incentivize the production and market supply of fruits and vegetables and related innovations enhance consumption and can increase the income of small holders.
2021
All countries should adopt national food-based dietary guidelines. These can be a key policy instrument to translate global evidence on healthy and sustainable diets into practical, culturally appropriate, and context- and population-specific dietary recommendations.
2022
Innovation policies should prioritize R&D for nutrient-rich foods (including fruits and vegetables) to make healthy diets more affordable. Targeted consumer subsidies and removal of taxes on healthy foods will also help to lower the costs of healthy diets for low-income households.
2022
Consumers can be encouraged to make healthy, sustainable food choices through changes in the food environment, including use of food standards, labeling, and certifications that warn of unhealthy foods and signal the nutritional value and environmental footprint of foods.
2022
Regulation of food and beverage marketing (e.g., restricting advertising of energy-dense foods high in fats, sugars and/or salt in the vicinity of schools and on public transport).
2023
Taxation of energy-dense foods and beverages high in fats, sugars and/or salt has shown clear evidence of providing disincentives for buying these foods, contributing to shifting the demand towards more nutritious foods.
2023
Taxation can encourage product reformulation to reduce the content of the target component (e.g. sugars, salt, unhealthy fats), thus improving its nutrient profile.
2023
Nutrition labelling, by providing information on the nutrition properties and the quality of foods to aid purchase and consumption decisions.
2023
Supporting healthier food outlets to enable access to healthy diets.
2023
Policy incentives are necessary to encourage shops to stock and sell greater amounts of fresh and minimally processed foods, for instance, by improving their cold storage facilities.
2023
The availability of healthier food outlets in particular areas across the rural–urban continuum can be improved through land-use planning and zoning regulations; tax credits or exemptions; or licensing agreements.
2023
Measures in place to restrict outlets that predominantly sell energy-dense foods high in fats, sugars and/or salt include, for example, local authority zoning measures that limit the establishment of hot food takeaways or fast food restaurants in or around schools or in particular neighbourhoods.
2023
Nutrition education to encourage more diverse and healthier dietary patterns at the household level.
2023
In rural areas, cash transfers can contribute to improve dietary patterns and promote diversification of food production through the alleviation of liquidity constraints. In addition, cash transfer programmes associated with nutrition education offer greater chances to improve child nutrition and health.
2023
Ensure the safety and nutritional quality of street foods.
2023
For street foods, important food safety actions include ensuring a supply of water of acceptable quality for food preparation, clean places for preparation and consumption of food, sanitary facilities for workers in food outlets, training for street vendors and consumer education. Interventions at national and local government levels are also required to ensure nutritional quality for street foods in each local situation.
2023
Improving women’s status and gender equality positively influence the nutritional status of women and their families. Therefore, eliminating structural gender inequalities and unleashing women’s potential can play a fundamental role in improving access to affordable healthy diets.
2023
Multifaceted and targeted territorial planning to address gender-related challenges to access affordable healthy diets (e.g., efficient transport systems to reduce the time between home and work; strategically locating city food outlets that supply nutritious, diverse food on routes that women take in their daily lives).
2023
There are opportunities to invest in processing SMEs, through the identification of specific value chains and products that can both be nutritious and provide value-added livelihood opportunities for value chain participants.
2023
Lower trading costs could provide the right incentives for smallholder farmers to shift their production to more nutritious foods which, considering their availability gap, could be key for making healthy diets more available and affordable for all.
2023
Improving the nutritional quality of processed foods and beverages through reformulation is essential across the rural–urban continuum: it can enhance diet quality, increasing nutrient content and reducing the intake of saturated and trans-fatty acids, sugars and/or salt in purchased foods.
2023
Introducing maximum limits for sodium in processed foods can promote reformulation and improve the nutritional quality of food available.
2023
Access to inputs such as seeds is key for supporting production of fruits and vegetables, and this is true across the rural–urban continuum. For example, different kinds of input subsidies (direct distribution of inputs, vouchers or targeted preferential prices) have been shown to have positive impacts in improving access to diverse and more nutritious foods at the household level.
2023
Agricultural extension is also important in rural areas, and can have positive effects on dietary diversity and quality at household levels. However, currently extension programmes are often oriented towards staple crops rather than nutritious foods such as fruits and vegetables. Changing the focus of these programmes could be essential for increasing the availability of these foods.
2023
In cases in which the conditions and capabilities for producing diverse nutritious foods have yet to be developed, biofortification has shown to be a valid alternative method to improve the nutrient intake and dietary quality of rural populations.
2023
The adoption of biofortified crops by smallholder farmers can improve the supply of essential micronutrients not only via own consumption, but also through commercialization in local markets and inclusion in social protection programmes including in-kind food transfers and school meal programmes (the latter in all kinds of settings across the rural–urban continuum).
2023
The closure of the gender gap in rural areas is a key consideration for any food production policy oriented towards improving access to affordable healthy diets.
2023
Urban and peri-urban agriculture (UPA) has the potential to increase the availability of fruits and vegetables for urban dwellers. The inclusion of urban agriculture objectives in city planning and regulations, often in HICs, can create adequate conditions for the development of urban agriculture.
2023
The application of behavioural science is an essential innovation that enables governments, scientists and the public to work together to develop evidence-based approaches to increase access to affordable healthy diets, as well as empower consumers to choose healthy diets.
2023
Food labelling can contribute to a healthy food environment by providing information to the consumer about the content of foods, drawing consumer attention to the benefits and risks of particular nutrients or ingredients of public health concern, and motivating manufacturers to produce foods which have healthier nutrition profiles.
2023
Cold chains provide benefits in terms of maintaining food quality (including nutritional quality) and safety, reducing food loss and waste, and facilitating market access, and they are also key to maintaining the integrity of veterinary medicines and vaccines to help prevent and manage outbreaks of zoonotic diseases.
2023
Innovations in food packaging can maintain the quality, safety and nutritional value of food products, meet consumer needs and preferences, reduce food loss and waste, and reduce the cost of nutritious foods, especially across longer distribution chains.
2023
Consumption of biofortified crops can enhance nutritional status and promote better health outcomes, especially in rural areas in LMICs, where diets are significantly reliant on self-produced or locally procured staple crops.
2023
Undertake proactive planning of food environments in areas of rapid demographic growth to ensure equitable and affordable access to food, promoting access to nutrient-rich foods, facilitating access to local fishers’ and farmers’ markets, and restricting marketing and advertising of unhealthy foods.
2023
Undertake targeted interventions in food retail environments to mitigate unequal food security and nutrition outcomes, especially for populations at risk of food insecurity and all forms of malnutrition, such as children, youth and the urban poor. Depending on the specific context, these interventions may include: restricting the sale of unhealthy food products near educational premises; and promoting public procurement programmes for nutritious foods.
2023
Implement specific measures aimed at limiting processing and marketing of unhealthy food, with the aim to promote healthy eating. These can include: introducing fiscal measures such as taxes on sugar-sweetened beverages and other unhealthy foods, while subsidizing healthy foods; and labelling the nutritional content and/or detrimental effects of ultra-processed foods to support food security and nutrition improvements among particularly vulnerable groups.
2023
Ensure universal access to food security and nutrition-relevant services, including primary healthcare, immunization, nutrition education, sanitation and safe drinking water.
2023
Continue efforts to decrease subsidies on agricultural production in high-income and emerging countries, except those aiming to enhance the nutritional or environmental qualities of food production and to reduce food security and nutrition inequalities, so as to level the playing field for LMICs.
2023
Identify policies and interventions that can support individuals and groups to break out of intergenerational food insecurity and malnutrition.
2023
Fill data gaps (particularly related to diets, micronutrient status, food composition) by systematically collecting information to identify which groups have the poorest food security and nutrition outcomes and food system opportunities in different contexts, paying special attention to historically marginalized groups, women and disadvantaged regions.
2023
Governments should integrate and promote sustainable food system strategies and actions that enable healthy diets and improved nutrition into national and local development, health, economic, agricultural, climate/environment, and disaster risk and pandemic diseases reduction policies.
2021
Governments should consider increased and improved budgetary allocations, where appropriate, to food system activities and components, assessing and taking into account all positive and negative environmental, economic and social impacts of the various food systems activities and components, considering, as appropriate, indicators of the 2030 Agenda, with clear and transparent objectives of improving diets and nutrition, to address malnutrition in all its forms.
2021
Acknowledging that a universal, rules-based, open, non-discriminatory and equitable, multilateral trading system will promote agriculture and rural development in developing countries and contribute to achieving food security and improving nutrition.
2021
Governments, intergovernmental organizations and development partners, across sectors at all levels, should work to enable healthy diets and improved nutrition through sustainable food systems, strengthened policy and legal frameworks and institutional capacities that address the multiple causes and consequences of malnutrition in all its forms and food-related economic, social and environmental challenges.
2021
Governments should, where appropriate, budget for and integrate nutrition objectives into their national agricultural and other relevant policies to achieve healthy diets through sustainable food systems.
2021
Governments should promote strategies, guidelines or instruments that support appropriate measures to enable healthy diets and promote nutrition within agriculture and food supply chains taking into account WHA [World Health Assembly] Resolutions 57.17 and 66.10 as well as national legislations, contexts and capacities.
2021
Food fortification should be evidence and science-based and could be part of nutrition-specific actions, when necessary, in specific contexts, to address micronutrient gaps of public health concern, in line with national legislations.
2021
Public policies and programs should only promote fortification when there is a firm science and evidence base and this should not detract from long-term promotion of diverse healthy diets through sustainable food systems.
2021
Governments, according to national contexts, should foster strategies, guidelines, and instruments for nutrition labelling and support appropriate evidence and science-based measures, including considering diverse science and evidence-based FOPL schemes, (which could include interpretive and informative labeling), taking into account Codex Alimentarius Commission standards, guidelines and recommendations and other agreed relevant international and national standards, and marketing, to help consumers to make informed and healthy choices with special emphasis on the impact they have on children.
2021
Private sector should contribute to public health goals including those set out in the 2030 Agenda aligned with national legislations, regulations, priorities and laws and with national food-based dietary guidelines by producing and promoting nutritious and safe food that contribute to a healthy diet and are produced sustainably, increasing and preserving nutrient content and should make efforts to reformulate foods, when necessary, by reducing the content of nutrients of public health concern.
2021
Private sector should improve the nutritional status of its workers and ensure their access to safe and clean drinking water and sanitation and to nutritious foods in the workplace, facilitate access to nutrition-related health services and encourage the establishment of facilities for breastfeeding.
2021
Governments should, where appropriate to national circumstances and consistent with international commitments and obligations, take measures, including policies and instruments, to support and promote initiatives that improve and seek to ensure the affordability and accessibility of healthy diets through sustainable food systems and to promote policies and programmes aiming at preventing or reducingoverweight and obesity.
2021
Governments should link the provision of healthy school meals through sustainable food systems with clear nutritional objectives, aligned with national food-based dietary guidelines and adapted to the needs of different age groups, with special attention to those most affected by hunger and malnutrition.
2021
Governments should recognize the growing trend of food purchased online and consumed away from home (including street food) and could, as appropriate to national circumstances, promote policies to encourage restaurants and online outlets to offer prepared dishes made from nutritious, safe and sustainably produced foods that contribute to healthy diets, display information about food on menus (i.e.calories, product composition, and other nutritional content as well as other relevant science and evidence-based information such as related to sustainable production and consumption, based on, where appropriate, indicators of 2030 Agenda), avoid food loss and waste, and respect food safety regulations.
2021
Governments, in cooperation with scientific institutions, should support and develop, where appropriate, evidence-based food-based dietary guidelines for different age groups and people with special dietary requirements that define context-specific healthy diets by taking into account social, cultural, ancestral, scientific, economic, traditional, ecological, geographical and environmental drivers.
2021
Governments should take approaches that reduce the impact on children of inappropriate marketing of foods and non-alcoholic beverages as recommended in resolution WHA 63.14, in accordance with relevant multilaterally agreed rules and national legislation, where applicable and safeguarding for the identification and management of potential conflicts of interest.
2021
Governments and other stakeholders should protect, promote and support exclusive breastfeeding for the first six months and continued breastfeeding with appropriate complementary feeding up to two years and beyond, as well as encourage the establishment of milk banks and protect and support breastfeeding for working mothers, supporting and promoting maternity protection and paid parental leave.
2021
Governments should implement measures or national mechanisms related to the marketing of commercial infant formula and other breast milk substitutes aimed at giving effect to the International Code of Marketing of Breast-Milk Substitutes, as well as other WHO evidence-based recommendations, where applicable, in line with national legislations.
2021
Governments should promote and support science and evidence-based food and nutrition labelling, including considering diverse science and evidence-based FOPL (front-of-package labeling) schemes, (which could include interpretive and informative labelling), to support healthy diets.
2021
Food labelling should include safeguards for the identification and management of potential conflicts of interest and be aligned with national public health and nutrition policies and food regulations.
2021
Governments should develop policies to encourage private sector to produce more nutritious foods and design food outlets, including markets, restaurants, and other places where food is sold or served, that encourage the placement of safe and nutritious and sustainably produced foods that contribute to healthy diets.
2021
Governments, intergovernmental organizations, private sector, civil society and non-governmental organizations and other relevant stakeholders, including medical and health practitioners, should promote the integration of science-based nutrition education and counseling practices in different settings, with safeguards for the identification and management of potential conflicts of interest, including for populations participating in maternal and child nutrition programmes and information programmes based on food-based dietary guidelines, and other policies related to food systems.
2021
The inclusion of nutrition education and information within agriculture extension technical packages should be considered as a way to support producers in increasing the production of nutritious foods.
2021
Governments, intergovernmental organizations, private sector, civil society and non-governmental organizations and other relevant stakeholders, including medical and health practitioners, should promote a range of activities such as social and behavior change communication (SBCC), food and nutrition education, interpersonal communication and community dialogues, and social marketing initiatives to promote breastfeeding, indigenous and traditional food cultures as a way to positively influence knowledge, attitudes and social norms, and coordinate messaging on nutrition and sustainable consumption and production across a variety of communication channels to reach multiple levels of society (e.g. mass media campaigns).
2021
Governments, civil society organizations, private sector, intergovernmental organizations, academia and other relevant stakeholders should use science and evidence-based as well as cultural, traditional and ancestral knowledge resources to promote and support education and knowledge of healthy diets, sustainable food systems, nutrition, physical activity, diversified production systems, food loss and waste prevention, intrahousehold food distribution, food safety, optimal breastfeeding and, where needed, complementary feeding, taking into consideration cultural and social norms and adapting to different audiences and contexts, including those of indigenous peoples with their voluntary consent on the sharing of their own knowledge as well as participating in broader knowledge and education.
2021
Universities, schools, technical and vocational education and training centres as well as teaching schools should institute nutrition education curricula for students on the areas of food studies including food technology, health and agriculture during their training.
2021
Governments, with the support of intergovernmental organizations upon request, should, as appropriate, implement comprehensive school and pre-school food and nutrition policies, review education curricula to incorporate nutrition and sustainability principles and sustainable practices, involve communities, especially local communities including, where possible, small-scale food producers and workers and their organizations, in promoting and creating healthy food environments and healthy diets through sustainable food systems in schools, kindergartens and other childcare facilities, and support school health and nutrition services.
2021
Governments and stakeholders should foster strategies to engage with men and boys to support women and girls in nutrition as a joint responsibility.
2021
Governments, intergovernmental organizations, private sector, civil society, particularly women’s organizations and other relevant stakeholders should promote the empowerment of women and girls by supporting equitable and equal access to primary and secondary education, literacy programmes, comprehensive health services and other social services to increase household nutritional status.
2021
Governments, intergovernmental organizations, non-governmental organizations, development partners and other relevant stakeholders should acknowledge and advance the nutritional well-being of women and girls throughout the lifecycle, including through the provision of health, nutrition and other essential services.
2021
Promoting and supporting that national development strategies are informed by participatory gender and age analyses, and that women and girls throughout the lifecycle, with compromised nutritional status and higher levels of deprivation, access gender-responsive socialprotection programmes and benefits.
2021
Governments should create an enabling policy framework, as appropriate, and supportive practices to protect and support breastfeeding, ensuring that decisions to breastfeed do not result in women losing their economic security or any of their rights. This should include promoting and implementing policies and programmes ensuring maternity protection and paid parental leave and removing workplace-related barriers to optimal breastfeeding (lack of breaks, facilities, and services).
2021
Governments and intergovernmental organizations should pay particular attention, to protection issues, and ensure safe and unhindered access to safe, nutritious food and nutritional support to the most vulnerable groups and implement community based nutrition education activities to address malnutrition in humanitarian contexts and should foster access to productive resources and to markets that are remunerative and beneficial to smallholders.
2021
Governments should have, in accordance with national priorities and capacities, emergency preparedness plans in place to ensure food security and nutrition of the most vulnerable and marginalized groups as well as emergency nutrition surveillance with appropriate indicators during crises such as epidemics and pandemics, conflicts and disasters including those induced by climate change.
2021
Governments should acknowledge nutrition as an essential need and humanitarian assistance should aim to meet and monitor nutritional requirements of the affected population, particularly the most vulnerable to malnutrition. Any food items provided should be fit for purpose, of appropriate nutritional quality and quantity, be safe and acceptable. Food should conform to the food standards of the host country’s government.
2021
Food fortification can play a complementary role in humanitarian contexts and should be evidence-based, and context-specific.
2021
Governments should implement policies on infant and young child feeding (IYCF) in emergencies including the protection of optimal breastfeeding practices and, together with intergovernmental organizations and non-governmental organizations, and should support the promotion, coordination and implementation of such policies on IYCF practices, and promoted during humanitarian crises.
2021
Strengthen the policy coherence and synergy between the promotion of healthy diets through sustainable food systems and the support for agroecological and other innovative approaches.
2019
Promote healthy diets through sustainable food systems, including through the implementation of agroecological and other innovative approaches in order to improve food security and nutrition.
2019
Promote nutrition education including through the implementation of agroecological and other innovative approaches as part of a range of activities to support healthy diets, in line with recommendation 3.5.1.h of the CFS Voluntary Guidelines on Food Systems and Nutrition.
2019
Promote nutrition education including through the implementation of agroecological and other innovative approaches as part of a range of activities to support healthy diets, in line with recommendation 3.5.1.h of the CFS Voluntary Guidelines on Food Systems and Nutrition.
2019
Change the livestock population to match not only nutritional needs but also environmental opportunities and constraints.
2023
Develop traditional, and under-utilized crops that provided higher nutritional value and higher adaptation capacity to climate change.
2023
Improve food-based dietary guidelines including environmental considerations, and their utilization to inform the needed policy and strategy implementation.
2023
Food-based dietary guidelines must be regularly updated to embed new evidence regarding transitions in dietary patterns, and developments within the food industry, such as the emergence of new, or novel food sources, proposed as substitutes to traditional animal products.
2023
Using a system perspective food-based dietary guidelines can be developed/updated using the most up-to-date evidence that capture not only the country’s public health and nutrition priorities but also consider sociocultural and economic influences, and environmental considerations (e.g. GHG impacts) of food production and processing.
2023
Improve the general information on diets and nutrition outcomes.
2023
Improve food labelling to provide consumers with information, at point-of-purchase, about the nutrient composition and the environmental and social features associated with the production of a food item.
2023
Efforts to harmonize or simplify the nutrition and environment labelling of food products should be coordinated by public authorities at the national, regional and international levels to improve the labels’ relevance for consumers and limit the risk of creating unnecessary trade barriers.
2023
Improve nudges and architecture interventions that rely on automatic and intuitive decision making processes in habitual circumstances usually at the time and place of food selection, to make healthier and more sustainable food choices more effortless, appealing, timely and regular.
2023
Protect consumers and particularly children, from invasive marketing campaigns promoting unhealthy foods and beverages (ultra-processed foods, those high in sugar/salt, and addictive substances).
2023
Improve the offer of nutritious foods and access to local markets to increase options and opportunities for consumers to choose diverse and nutritious foods all year long.
2023
Improve or change school food and nutrition programmes and other public procurement processes associated with food distribution to ensure that meals are consistent with updated food-based dietary guidelines and lead to healthy diets.
2023
Change food taxes and subsidies to provide consumers with an economic and rational decision-making justification for change; food subsidies to promote healthy diets targeting low-income households are beneficial for increasing the affordability of healthy diets.
2023
Improve nutrient value where needed through fortification and biofortification, in parallel with dietary diversity.
2023
Focus [food loss and waste] interventions on locations in the food supply chain where losses or waste are the highest in terms of nutrition and the environment.
2023
Change food and beverage production and processing technologies to reduce ultra-processing (i.e. prioritizing minimal processing methods).
2023
Improve social safety net programmes to consider nutritional needs, especially for women, and promote healthy diets.
2023
Change agricultural and food policies to align with healthy diet priorities and climate actions.
2023
Develop a macro-level catastrophic insurance through a global risk pooling mechanism to support countries in addressing climate, food security and nutrition risks.
2023
Improve the information regarding diet consumption by household; traditional (surveys) and modern (AI-based) solutions should be scaled up to provide more information, especially among vulnerable groups.
2023
Improve the information regarding the nutritional contents of food; update on a regular basis the food composition table, while capturing subnational specificities.
2023
Improve SDG 2 indicators to better track access to and consumption of healthy diets.
2023
Develop food-based dietary guidelines to help consumers navigate their food environments and make healthy food choices.
2024
Improve national and subnational monitoring of healthy diet affordability, including food prices, expenditures, and wages, in order to strengthen knowledge and provide a strong platform for nutrition interventions.
2024
Increase availability and reduce prices of nutritious foods by repurposing agricultural policies toward nutritious foods and increasing investment in transport, infrastructure, and logistics.
2024
Scale up nutrition-sensitive social protection in LMICs, including appropriate targeting of vulnerable groups, delivering transfers that come closer to bridging the healthy diet affordability gap, and linking social protection with nutrition education interventions that increase demand for healthy foods and decrease demand for unhealthy foods.
2024
Improve national and subnational monitoring of healthy diet affordability, including food prices, expenditures, and wages, in order to strengthen knowledge and provide a strong platform for nutrition interventions.
2024
Promote production and consumption of biofortified or fortified staple foods as complementary nutrition strategies where needed. These foods can be an equitable and affordable means of delivering nutrients to especially vulnerable populations, including women and children.
2024
Prioritize investments in crop diversity that can lead to increased accessibility, affordability, and appeal of safe and healthy diets when carried out alongside upgrades to market infrastructure and nutrition and hygiene education among farmers, value chain actors, and consumers.
2024
Promote a shift toward more plant-based diets in high-income countries and other populations with excess intake of animal-source foods through, for example, public awareness campaigns and adjusting prices to include environmental costs.
2024
Support increased animal-source foods consumption among populations with deficient diets in LMICs, for instance by making animal-source foods more affordable through increased farm productivity, improved market efficiency, and by raising household income, for example, using social safety nets.
2024
Invest in sustainable animal-source foods production systems to benefit human health and keep global livestock production within planetary boundaries.
2024
Complement economic analyses of policies for diets and nutrition with governance assessments to ensure policies are sustainable and scalable from both capacity and political economy perspectives.
2024
Provide an enabling governance environment that fosters the growth of successful grassroots movements that can support better diets and nutrition.
2024
Grassroots movements are playing a key role in reshaping food landscapes from below and demonstrating the transformative potential of an engaged citizenry.
2024