Recommendations for "Sustainable Consumption (105 results)"
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
Shift the focus of financing efforts toward more medium- and long-term financing mechanisms to support commercially oriented capital investments by smallholders, such as machinery and storage facilities, which are critical for increasing productivity and modernizing smallholder agriculture
2013
Policies in transformed countries should place more emphasis on promoting consumer awareness of food waste.
2013
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
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
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
Explicitly tailor policies to raise awareness and influence consumer behaviour in favour of healthy diets, with important synergies for environmental sustainability. Promote healthy eating habits through subsidies on grocery store purchases of nutritious foods, such as fruits and vegetables as an effective policy towards raising the affordability of healthy diets.
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 individual level, encouraging the change of dietary patterns toward predominantly plant-forward diets with limited amounts of animal source foods, while capping the amount of dietary energy derived from starchy staple foods (e.g. at 50 percent of total dietary energy requirements).
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
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
Increase sustainable production and productivity of safe, nutritious, diverse, and culturally acceptable food, and reduce food loss and waste.
2014
Promote sustainable patterns of consumption and production to achieve sustainable development.
2014
Reduce waste and losses in production and post-harvest operations, and enhance the efficiency of production, the sustainability of consumption, and the productive use of waste and/or by-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
Enable consumer choice by promoting the availability of and access to food that is safe, nutritious, diverse and culturally acceptable.
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
Consumer organizations can contribute to the application of the Principles [CFS Principles for Responsible Investment in Agriculture and Food Systems] by informing and educating consumers about these Principles, and encouraging investment that respects these Principles.
2014
Reductions in food loss and waste, which account for about one-third of the global food supply, could help conserve resources and feed growing populations. In this context, it is necessary to transform food and agriculture systems shifting to more sustainable and diversified consumption and production patterns.
2017
Reduce food loss and waste, utilizing the launch of the Technical Platform on the Measurement and Reduction of Food Losses and Waste, which FAO and The International Food Policy Research Institute (IFPRI) developed, and share value-added approaches.
2016
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
Sustainably developed FVCs that increase efficiency and productivity, and in particular, reduce food loss and waste, can contribute to the fight against food insecurity, increase natural resource efficiency and reduce greenhouse gases (GHG) emission.
2019
Encourage cooperation with civil society and private actors to prevent food loss and waste at the processing, retail and consumer level, and sharing practices and technology regarding the reduction of pre-and post-harvest losses with developing countries.
2019
Food loss and waste requires a comprehensive food systems approach, covering all levels of the agri-food value chains, from production in the field, through harvest and postharvest, storage, transport, processing and distribution, and up to the consumer level; including prevention and awareness-raising, as a priority in policy development, in order to reach sustainable food systems.
2018
Pursue a comprehensive food systems approach taking into consideration the entirety of food value chains from production through food processing and distribution to retailing and consumption.
2015
Take measures to reduce food losses and waste by at least half, especially postharvest losses in developing countries and consumer food waste in industrialized countries.
2020
Support local communities and citizens to increase local food production and consumption.
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
Support private and public sector investment in, and state-facilitated development of, peri-urban and urbanagriculture in order to bring fresh foods, especially perishable horticultural products that are rich in micronutrients, closer to markets.
2020
Accelerating shifts towards territorial supply chains and ethical consumerism.
2021
Improve packaging to keep food fresher for longer, optimize portion size, and gauge safety
2019
Reprocess or repackage food not meeting specifications
2019
Provide guidance on food storage and preparation
2019
Change food date labelling practices
2019
Conduct consumer education campaigns (e.g., general public schools, restaurants) to reduce food loss and waste in the home or business of the consumer, including restaurants and caterers
2019
Shift consumption away from animal-based foods with four strategies: Minimize disruption; Sell a compelling benefit; Maximize awareness and Evolve social norms
2019
Providing incentives for the sustainable consumption and production of natural resources. Land degradation neutrality or no net loss of healthy and productive land means more services onsite and less negative environmental or social impacts offsite.
2017
Shift to more plant-based and whole food diets
2017
Raise awareness about health, sustainability, and responsibility
2017
For consumption, significantly reduce the current levels of food waste and loss.
2017
Reduction of food losses in farms and fisheries, and reduction of food waste throughout food systems.
2016
Reconnect urban consumers with how their food is produced and how it reaches their plates, and inform them about both the health and environmental consequences of dietary choices, protect peri-urban zones around cities and use them for local food production.
2016
Focus the food policy agenda on tailoring public investment programmes and government procurement, combined with responsible private-sector innovations and market incentives to diversify diets and make food choices healthier and more sustainable.
2021
Game-changing yet realistic solutions are needed to drive the transition towards healthy and sustainable consumption patterns in a culturally appropriate manner.
2021
Investments are needed in educating the younger generation on healthy diets, with unbiased information for consumers. Awareness-raising should focus on both the pros and the cons of consuming animal-sources foods in various quantities.
2021
Enable waste recovery from food and excreta in households and neighbourhoods through a combination of awareness-raising, public or private collection services and behaviour change incentives, within the boundaries of food safety and public health.
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
Encourage and support governments in designing policies for a better food environment and healthy and responsible consumption.
2022
Greater focus on consumption patterns as drivers and the food system midstream in terms of processing, distribution and retailing.
2021
Shift diets towards those that are better for human health and environmental health, encouraging more plant-based diets.
2021
Dramatically reduce food loss and waste.
2021
Greater focus on consumption patterns as drivers and the food system midstream in terms of processing, distribution and retailing.
2021
Coherence in the formulation and implementation of policies and investments among food, health, social protection and environmental systems is also essential to build on synergies towards more efficient and effective food systems solutions to deliver affordable healthy diets, sustainably and inclusivity.
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
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
Support nature-positive solutions by going beyond reducing damage to food ecosystems and, instead, making ecosystems thriving and resilient. This includes several sustainable approaches to agricultural production and human consumption of food: agroecology, regenerative agriculture, and organic farming, among other related approaches.
2021
Online food sharing services can gather and redistribute food surpluses across local communities and supermarkets in urban and rural areas, thus helping to reduce food waste. They can also have a positive impact on food environments, especially when surplus nutritious foods such as fruits and vegetables are “rescued” and redistributed.
2023
The development of cross-collaborative engagement among producers, processors, retailers and distributors will be critical in driving the shift from the current, linear “take–make–consume–dispose” model of the agrifood value chain, towards more circular systemic approaches to ensure sustainability.
2023
Governments should include the sustainability of food systems as a priority in order to effectively align relevant sectors around a common set of goals.
2021
Governments should improve the availability of and access to safe and nutritious food that contributes to healthy diets through sustainable food systems, and ensure that is has a positive impact on the progressive realization of the right to adequate food in the context of national food security, including through trade that should be in accordance with a universal, rules-based, open, non-discriminatory and equitable,multilateral trading system under the World Trade Organization.
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, intergovernmental organizations, civil society, private sector and other relevant stakeholders should support the education of all food system actors to prioritize the reduction of food loss and waste.
2021
Encourage policies to promote sustainable production and consumption patterns that support, maintain, or enhance conservation and sustainable use of natural resources, and resource use efficiencies, including through supporting circular economies and other sustainable approaches and systems, while enhancing livelihoods and offering economic opportunities and growth, in collaboration with all relevant stakeholders.
2019
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
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 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
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
Provide consumers and suppliers with information on options for reducing food losses or waste.
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 consumer behaviour regarding portion size and nudge towards responsible decisions by food sellers and consumers.
2023
Improve the circular economy to ensure that that the fraction of food that could not be consumed by humans is properly used for feed, energy, or other industries.
2023
Replace traditional use of biomass with modern energy alternatives, including bioenergy used in more efficient cookstoves.
2023
Improve the efficiency of energy use in agrifood systems at least to the average of the wider economy, [by] modernizing equipment from fishing fleets to cold storage units; adopting energy-saving practices (e.g. drip irrigation) and clean transportation solutions for short (electric- or biomass-powered trucks) and medium distances (rail); minimizing reliance on aviation, including for global value chains; and embracing better consumer-level practices (e.g. using a pressure cooker for pulses).
2023
Promote policies and accessible technologies that produce and supply more nutritious crops and foods, along with behavioral strategies that shift demand and consumer actions toward a sustainable healthy diet.
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
Develop and test food system and food environment innovations that promote moderate animal-source foods consumption in countries at all income levels.
2024
Scale up nutrition-sensitive agriculture programmes which promote diversified food production and consumption, particularly among poor households living in remote areas with little access to markets.
2024
Shift food environments towards healthier dietary patterns with positive impact on human health by strengthening food environments (e.g. supporting healthy public food procurement and services); changing consumer behaviour to include sustainability considerations (e.g. improving trade standards with a nutrition-oriented lens, taxing energy-dense foods, introducing legislation on food marketing, food labelling and food reformulation, eliminating industrially produced trans fats).
2024
Prioritize – together with private‑sector actors – support for innovation and technologies for small businesses and projects that connect consumers to smallholder farmers through apps and delivery services, such as community‑supported agriculture programmes.
2024
Promote behaviour change towards healthier food choices on the part of consumers through targeted education and awareness raising, informed by the structural drivers of food choice, which can include front‑of‑pack labelling, public education campaigns and taxation of foods high in sugar, salt and fat.
2024
Local governments, in collaboration with market associations, private sector actors, resident associations, as well as individual establishments, should strive to minimize food loss and waste.
2024
Provide restaurants with guidelines, training and resources to mitigate food waste.
2024
Create awareness among consumers to reduce food waste.
2024
Promote and support circularity through composting, biogas digestion, feeding waste to livestock, donation of surplus food to food redistribution programmes, etc.
2024
Reverse traditional thinking about food systems by starting from the consumer, focusing on diets and consumer demand. Better collection of data on changing diets, especially consumption of processed foods, and development of nationally appropriate dietary guidelines can inform strategies to address rising obesity and persistent malnutrition
2020
Manage demand: Slowing demand growth requires reducing food loss and waste, shifting the diets of high meat consumes towards plant-based foods, avoiding any further expansion of biofuel production, and improving women’s access to education and healthcare in Africa to accelerate voluntary reductions in fertility levels.
2019
Moderate ruminant meat consumption: Closing the land and GHG mitigation gaps requires that, by 2050, the 20 percent of the world’s population who would otherwise be high ruminant-meat consumers reduce their average consumption by 40 percent relative to their consumption in 2010.
2019
Reduction of overconsumption and change of unhealthy dietary patterns (e.g. shift in affluent societies from animal-based to more plant-based diets).
2016
Reorient away from resource-intensive products such as meat, ‘empty calories’ and ultra processed food; and rethink the ‘food environment’ (the physical and social surroundings that influence what people eat, especially relevant in urban areas) to facilitate consumers adopting more healthy and sustainable diets.
2016
Adoption of consumption-oriented policies (e.g. to promote consumption behavior research, stricter marketing rules for unhealthy food, create a food environment which stimulates healthy and sustainable diets).
2016