There is an increasing interest for the emerging notion of sustainable diets which are still debated within the context of the shift towards more sustainable food systems, simultaneously addressing sustainability, food security and nutrition by linking consumption and production with food and nutrient requirements. The project will serve to make progress in better understand the relations between sustainable diets and sustainable food systems, in both developed and developing countries.

©FAO/Alessandra Benedetti

Implemented in

  • Africa

Partners

  • UNSCN, CIHEAM, Hebrew University, DIE, ENEA, IFOAM, WWF

Sectors of activity
Consumer Goods, Education, Food & Beverage

Type of initiative
Policy Frameworks & Tools, Research, Analysis, Assessment

Type of lead actor
United Nations / intergovernmental organizations

Start date
24/03/2017

Objectives

The project will serve to make progress in better understanding the relations between sustainable diets and sustainable food systems, in both developed and developing countries. It will take account of the four dimensions of the sustainable diets: health and nutrition, environment including biodiversity, economy and socio- cultural factors.

Activities

By taking into consideration the multi-dimensional nature of diets and food systems, the project will rely on multi- and trans-disciplinary approach within a multistakeholder environment. The project will take into account current knowledge collection and will be developed on a solid scientific and policy knowledge base, with particular regards to the rural-urban interface, small holders, indigenous people, gender and social inclusion issues. Its purpose is to promote effective and reliable scientific communication, in order to advance the existing knowledge-sharing tools and mechanisms for improving the sustainability of current diets while improving sustainable food systems to better deliver food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised (HLPE, 2014). The project will confront different perspectives and methodologies to assess the sustainability of diets in both developed and developing countries and will provide relevant case studies. Main trends and drivers will be identified and highlighted.

Impact and Results

The project will allow the dissemination and promotion of results through a wide range of seminar, workshops, conferences, regional and international presentations. It will build more capacity and increase awareness on the impact of sustainable diets in the context of the implementation of the UN international agenda on sustainable food systems and healthy diets of the Decade of Action on Nutrition, by developing effective communication and advocacy activities to deliver meaningful and reliable information.

Next steps and how to get involved

Contact: sfsprogramme@blw.admin.ch