Rural transformation

Food 2030 conference on research and innovation for achieving green and resilient food systems.

How can food systems become more sustainable in the face of population growth, urbanisation, and environmental degradation? How can a food systems approach help in achieving the Sustainable...

Sustainable water and sanitation management for sustainable food systems and the co-dependence of SDG2 (Zero hunger) and SDG 6

Biodiversity loss narrows down the possibilities we have to discover innovative solutions to a sustainable food system. It reduces our chances to succeed.

This is a summary of the World Food Day celebration arranged by SIANI and the Swedish FAO Committee on the 14th of October 2016.

Food sustains us; it gives us energy to live and feel alive. We love it; we hate it. It makes us laugh; it makes us cry (especially when slicing onions). Whatever the reason, food is highly emotive.

Despite the recessionary context, much can and needs to be done with existing resources. It seems that it is now or never. Governments should start rethinking how they can reallocate their existing public budgets to make them more cost-effective and efficient in reducing the cost of nutritious foods and increasing the availability and affordability of healthy diets, from sustainable agrifood systems.

Currently, we see the devastating effects on communities in contexts such as Yemen, Syria, Gaza, South Sudan, and Tigray, Ethiopia. All these humanitarian crises include mass starvation and food insecurity, with the use of food as a war strategy

Presented as part of the Side Event at CFS 41: "Collaboration-Led Waste Reduction: From Producer to Consumer".

One-third of all edible food produced is lost or wasted each year. The UN’s proposed Sustainable Development Goal 12 aims at a 50% reduction in food waste per capita at the retail and consumer level and also includes general recommendation on reducing food losses along production and supply chains, including post-harvest losses.