CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN) … · 2020. 5. 14. · CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN): Draft for Negotiations Page

CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN) DraftforNegotiations

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

1.1BACKGROUNDANDRATIONALE.......................................................................................................21.2KEYCONCEPTS.................................................................................................................................6PART2–OBJECTIVESAND

GUIDINGPRINCIPLES......................................................................................7

2.1OBJECTIVESANDPURPOSE...............................................................................................................7

2.2NATUREOFTHEVOLUNTARYGUIDELINESANDTHEIRINTENDEDUSERS......................................8

2.3GUIDINGPRINCIPLESFORTRANSFORMINGFOODSYSTEMSORPROMOTINGSUSTAINABLEFOODSYSTEMS.......................................................................................................................................9

PART3-THEVOLUNTARYGUIDELINESONFOODSYSTEMSFORNUTRITION........................................10

3.1TRANSPARENT,DEMOCRATICANDACCOUNTABLEGOVERNANCEOFFOODSYSTEMS..............12

3.1.1Promotingpolicycoherencebyintegratingnutritionintonationaldevelopment...................12

3.1.2Strengtheningmultisectoralcoordinationandactions............................................................12

3.1.3Creatingaccountabilitymechanisms,monitoringandevaluation...........................................13

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

3.2.1Prioritizingclimateadaptationandmitigationacrossfoodsupplies........................................14

3.2.2Ensuringsustainableuseandmanagementofnaturalresourcesinfoodproduction.............15

3.2.3Promotingnutritionwithinagricultureandfoodproduction...................................................15

3.2.4Improvingfoodstorage,processing,transformationandreformulation.................................16

3.2.5Improvingnutritionandhealthoffarmandfoodsystemworkers..........................................17

3.2.6Empoweringyouthacrossfoodsystems..................................................................................17

3.3EQUITABLEACCESSTOHEALTHYDIETSDELIVEREDBYSUSTAINABLEFOODSYSTEMS...............17

3.3.1Improvingaccesstofoodthatcontributestohealthydiets.....................................................18

3.3.2Improvingtheavailabilityandaffordabilityoffoodthatcontributestohealthydiets............18

3.3.3Monitoringnewtechnologiesandpromotingtrendsforhealthydiets...................................19

3.4FOODSAFETYACROSSSUSTAINABLEFOODSYSTEMS................................................................19

3.4.1Adoptingnationalandinternationalcooperationonfoodsafety............................................20

3.4.2Ensuringfoodsafetyacrossfoodproductionsystems.............................................................20

3.4.3Protectingconsumersfromfoodsafetyrisksinfoodsupplies.................................................20

3.5SOCIALRELATIONS,KNOWLEDGEANDCULTUREOFDIETS........................................................21

3.5.1Utilizingpoliciesandtoolstoprovideeducationandinformationonhealthydiets................21

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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


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

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

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

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

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

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

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SUBSTITUTE FOR: "contributes". Agriculture and Forestry, together with Other Land Use (AFOLU), contributes with 23% of the emissions of GHG, according to the "Climate Change and Land - An IPCC Special Report on climate change, desertification, land degradation, sustainable land management, food security, and greenhouse gas fluxes in terrestrial ecosystems". Intergovernmental Panel on Climate Change, 2020. Other human activities, such as industrial output and energy production from non-renewable sources, contribute with larger portions of the GHG emissions what does not position agriculture as a major contributor to GHG.

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ADD:"and often ultra-processed"


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environmentaldegradation,waterpollution,andlossofbiodiversityaswellastoexcessivefoodconsumptionandfoodwastepatterns.

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

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

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

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

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

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

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


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

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

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

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

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ADD: "They are based on natural and traditional foods, are diversified, balanced and safe, and should limit the intake of ultra-processed food and beverages, usually with high content of saturated and trans fats, added and free sugars and sodium."


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

21. Sustainablehealthydietsarehealthydietsthatcombineallthedimensionsofsustainabilitytoavoidunintendedconsequencesandunderminehealthydietsoffuturegenerations.Theycontributetothepreservationofbiodiversityandhavealowenvironmentalpressureandimpact25.

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

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

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

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

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

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DELETE. Brazil supports the sustainability of agriculture and of food systems, which must guarantee the economic, social and environmental bases to generate food security and nutrition for all, at the present moment and for future generations. Within sustainable food systems for healthy diets, the concept of "sustainable diets" is repetitive and misleading, overlapping qualities already conferred to sustainable food systems. The sustainable production, processing, distribution, preparation and consumption of food, and the output of these activities, must be aimed at guaranteeing adequate and healthy eating for the whole population, which should follow healthy diets, appropriate to the biological and sociocultural aspects of each individual.

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DELETE. As per comments to paragraph 21.

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ADD: "Complementary feeding must be associated with healthy eating habits and prescribe that ultra-processed food should not be offered to children under two years of age."

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ADD:"those natural and traditional foods"

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ADD: "Healthy and nutritious eating, beyond the mere intake of nutrients, refers also to the foods that contain and provide those nutrients, to how foods are combined and prepared, to the level of food processing, and to the way of eating and the cultural and social dimensions of the eating practices."


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

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

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

29. TheVGFSyNareintendedtoavoidduplicationoftheworkandmandateofotherinternationalbodies,andbuilduponandcomplementrelatedguidancecontainedinotherCFSproductswithspecificattentionpaidto:

• VoluntaryGuidelinestosupporttheprogressiverealizationoftherighttoadequatefoodinthecontextofthenationalfoodsecurity(2004),

• CFSVoluntaryGuidelinesontheresponsiblegovernanceoftenureofland,fisheriesandforestsinthecontextofnationalfoodsecurity–VGGT(2012),

• CFSPrinciplesforresponsibleinvestmentinagricultureandfoodsystems–RAI(2014),

• CFSPolicyRecommendationsonFoodlossesandwasteinthecontextofsustainablefoodsystems(2014),

• CFSFrameworkforActionforfoodsecurityandnutritioninprotractedcrises–FFA(2015),

• CFSPolicyRecommendationsonWaterforfoodsecurityandnutrition(2015),

• CFSPolicyRecommendationsonConnectingsmallholderstomarkets(2016),and

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


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• CFSPolicyRecommendationsonSustainableagriculturaldevelopmentforfoodsecurityandnutrition:whatrolesforlivestock?(2016).

30. TheVGFSyNareprimarilytargetedatgovernmentalactorstohelpthemdevelopholisticandinclusivepublicpolicies.Theyarealsotobeusedinpolicydiscussionsandimplementationprocessesbyrelevantstakeholderssuchas:

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

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

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

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

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

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

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

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

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

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


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

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

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

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

PART 3 - THE VOLUNTARY GUIDELINES ON FOOD SYSTEMS FOR NUTRITION

33. Withtheaimofensuringtheprogressiverealizationoftherighttoadequatefoodinthecontextofnationalfoodsecurity,theVGFSyNprovideaframeworktopromotepolicycoherenceandtobringvariousstakeholderswhoareinvolvedinfoodsystemstoworktogethertoensurehealthydietsforeveryone.

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


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

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

Figure1:HLPEFoodSystemsFramework33

32Foodsupplychains,foodenvironmentsandconsumerbehaviours33HLPE2017b


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

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

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

malnutritionfromafoodsystemperspective.Governmentalactorsshouldprioritizesustainablefoodsystemsinordertoeffectivelyalignrelevantsectorsaroundacommonsetofgoals.

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

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

d) Governmentalactorsandintergovernmentalorganizationsshouldidentifyopportunitieswithinfoodsystemstoachievenationalandglobalfoodsecurityandnutritiongoals,targets,andindicatorssetoutbytheWHAandthe2030AgendaforSustainableDevelopment.

3.1.2 Strengthening multisectoral coordination and actions a) Governmentalactors,intergovernmentalorganizationsanddevelopmentpartnersshouldwork

toimprovedietsandnutritionacrosssectors,ministries,andagenciesatalllevelsthroughstrengthenedlegalframeworksandinstitutionalcapacitiesthataddressthemultiplecausesand

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

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

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

3.1.3 Creating accountability mechanisms, monitoring and evaluation a) Governmentalactorsshouldestablishorstrengthenregulatoryandlegislativeframeworksto

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

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

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

34InlinewiththeCFSPrinciplesforresponsibleinvestmentinagricultureandfoodsystems,RAI(2014).


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

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

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

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

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

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

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SUBSTITUTE FOR: "for". As per comments to paragraph 21.

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SUBSTITUTE FOR: "mitigate the impact of pesticide usage." The impacts of pesticides on the environment and on the populations must be mitigated. Proposing the reduction of the usage of pesticides may be seen as simplistic approach, taking into account that they are essential for the agricultural and livestock production in some areas, specially in tropical environments, and their impact can be reduced through technology and the development of less harmful products. We must deter overusage and inadequate usage of pesticides, which are not related to its quantity. In addition, the simplistic "reduction approach" would not be in consonance with SDG Indicator 2.4.1 (http://www.fao.org/3/ca7154en/ca7154en.pdf), which states: "Pesticides are important inputs in modern agriculture (crop and livestock), but if not well managed they can cause harm to people’s health or to the environment. Practices associated with integrated pest management (IPM13) exist that contribute to minimise risks associated with the use of pesticides and limit their impact on human health and on the environment. The International Code of Conduct on Pesticide Management defines best practice in pesticide management."

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ADD: "in accordance with their Nationally Determined Contributions to the Paris Agreement, and other relevant national planning instruments." Through NDCs, countries sovereignly define in which sectors and how they intend to reduce their GHG emissions. It is important to remember that the Paris Agreement does not define any economic or productive sector in which countries should act as a priority to mitigate GHG emissions, as it understands that it depends on the reality and opportunity costs for each country. Without this mention, the sentence would simply state that all countries must reduce GHG emissions from the agricultural sector, which is not necessarily true and contradicts the Paris Agreement. For information, it must be noted that Brazil has included GHG reduction targets in agriculture in its NDC.

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SUGGESTION: The item could be moved to item 3.2.2, referring to the sustainable use and management of natural resources.

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ADD: "as well as recognize the positive efforts of farmers that adopt sustainable practices" Sustainable practices already put in place by farmers should be recognised.


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

toagriculturalproductionsystems.Governmentalactorsshouldencouragetheuseofintegratedsoilfertilitymanagementpracticestomaintainandincreasecropproductivityinasustainableway,andprovideappropriateincentivesfortheuseofsustainablelandmanagementservicesandagriculturalpracticestomaintainsoilbiodiversityandnutrientbalanceandpromotecarbonstorage.

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

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

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

3.2.3 Promoting nutrition within agriculture and food production a) Governmentalactorsshouldintegratenutritionobjectivesintotheirnationalagriculture

policies.b) Governmentalactors,privatesectoractors,developmentpartnersanddonorsshoulddiversify

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

c) Governmentalactorsshouldintegrateurbanandperi-urbanagricultureandurbanlanduseintonationalandlocalagriculturaldevelopmentstrategies,foodandnutritionprogrammes,and

35HLPE.2019.Agroecologicalandotherinnovativeapproachesforsustainableagricultureandfoodsystemsthatenhancefoodsecurityandnutrition.AreportbytheHighLevelPanelofExpertsonFoodSecurityandNutritionoftheCommitteeonWorldFoodSecurity,Rome.

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SUGGESTION: Reference should be made to the "Voluntary Guidelines for Sustainable Soil Management", approved by FAO Council in 2016 (http://www.fao.org/3/a-bl813e.pdf).


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urbanandterritorialplanning,asaviableinputintohealthydietsforgrowingurbanpopulationsandsocialcohesionofcommunities.

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

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

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

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

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

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

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

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

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


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

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

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

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

b) Governmentalactorsandprivatesectoractorsshouldprovidesocialprotectionwhennecessarytofoodproducersandworkerstoensuretheyarefoodsecure,havelivingwagesandsufficientlivelihoods,andcanaccesshealthydietsandadequatehealthservices.

c) Privatesectoractorsshouldstrivetoimprovethenutritionalstatusofworkers,increasetheiraccesstonutritiousfoodsassociatedwithhealthydietsinorthroughtheworkplace,andencouragetheestablishmentoffacilitiesforbreastfeeding.

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

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

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

c) Governmentalactorsandprivatesectoractorsshouldpromotedevelopmentandaccesstosustainableinnovation,resourcehubs,andnewtechnologiesforyouthalongfoodsupplychainsthatenhancenutritionandsupportsocialenterprises(particularlyincountriesexperiencinghighratesofyouthinternalandexternalmigration).

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

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SUBSTITUTE FOR: "pathways towards more sustainable". The word "transition" should not be preferred, once it implies an understanding that all current food systems are necessarily unsustainable in all aspects. That conveys a wrong idea about the real challenges, opportunities and possibilities in food systems.Food systems must be transformed, through paths towards sustainability.

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ADD:", and to facilitate healthy food choices"

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SUBSTITUTE FOR: "healthy"

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ADD:", focusing on natural and traditional foods."

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SUBSTITUTE FOR: "They should also make efforts to increase and preserve"

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

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

contributestohealthydietsthroughtradeandinvestmentagreementsandpolicies,inaccordancewithWTOandmultilaterallyagreedrules,andusesuchagreementstoensuretheprogressiverealizationoftherighttoadequatefoodinothercountries.

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

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

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

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

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

a) Governmentalactorsshouldconsiderfiscalpoliciestopromotetheaffordabilityofhealthydiets.Thisincludessubsidiestopromotenutritiousfoodoptionstoensuretheyareaffordableandcompetitivecomparedwithfoodandbeverageshighinenergydensitywithminimalnutritionalvalueforwhichindustrytaxbenefitsfortheirdevelopmentandmarketingshouldberemoved.

38FAO.2004.VoluntaryGuidelinestosupporttheprogressiverealizationoftherighttoadequatefoodinthecontextofnationalfoodsecurity.Paragraph15.

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DELETE. The paragraph stimulates undue interference into internal affairs of third state-parties and its prescriptive nature is not in consonance with the voluntary nature of the VGFSyN.

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SUBSTITUTE FOR: "Governmental actors should seek the progressive reduction of barriers to international agricultural trade in order to promote access and ensure diversity and affordability of nutritious food options that integrate healthy diets." Subsidies can distort prices, availability and access to food, thus compromising the sustainability of food systems. Distorting agricultural and food systems subsidies must be eliminated in all circumstances, and not be diverted from one production system to another. Subsidies have the impact of bringing down market prices, thus affecting food security in developing countries, which are more dependent on agriculture, and should be phased-out, not promoted. A more important instrument for reducing the price of food is the progressive reduction of barriers to international agricultural trade, in order to stimulate economic activity as a whole, bringing positive effects to the income of the food production sector and increasing the availability of food. Agricultural activity should be stimulated in places where there is aptitude for production, with the use of sustainable agricultural practices able to contribute further to the reduction of costs and to the generation of income in farms. This would allow an agricultural revolution in developing countries and increase the efficiency of agricultural production, with positive impacts on prices, food security and poverty in the world. Subsidies to food production prevents this aim.


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

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

d) Governmentalactorsandintergovernmentalorganizationsshouldfacilitatetheaffordabilityofhealthydietsforpoorhouseholdsthroughsocialprotectionprogrammessuchasvouchers,cash,schoolfeeding,orfoodsupplementprogrammes.

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

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

socialmedia,andonlinemarketingoffoods,andshouldworktowardmonitoringandencouragingmediacompaniestopromotenutritiousfoodsthatcontributetohealthydietsonsocialmediaspheres.

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

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

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ADD:", according to national laws and regulations regarding food advertising, especially those directed to children."


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

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

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

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

3.4.2 Ensuring food safety across food production systems a) GovernmentalactorsandprivatesectoractorsshouldconsideraOneHealthApproach39to

foodsafetyalongtheentirefoodandfeedchain,recognizingtheinterconnectionbetweenfoodsafetyandhuman,plant,animalandenvironmentalhealth.

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

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

enhancetraceabilityinfoodsupplychains,earlycontaminationdetection,andleveragetheopportunitiesthatnewtechnologiesofferfortraceabilitysolutions.

b) Investmentbyprivatesectoractorsanddonorsshouldbemadetotrainfoodproducers,handlersandpreparersandadoptscientifically,risk-basedpracticesthatcanprovidesafefoodwhileretainingtheirnutrientcontent.

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

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

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SUBSTITUTE FOR: "standards, guidelines and recommendations".

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SUBSTITUTE FOR: "National Action Plans to combat AMR." This is the agreed formulation within the One Health Approach.

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SUBSTITUTE FOR: "activities" Livestock should not be singled out, since it is pivotal to deter the inadequate use of antimicrobials in all food production activities.

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SUBSTITUTE FOR: "Codex Alimentarius Commission (CAC)" The Codex ad hoc Intergovernmental Task Force on Antimicrobial Resistance is not a decision-making body, solely emanating recommendations, which must be approved by the Codex Commission.

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DELETE. The usage or banning of any substance must be guided by scientific evidence and approved by the Codex Alimentarius. Codex currently allows the use of antibiotics to promote growth as long as maximum residue levels are respected in the final products.

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DELETE. This item goes beyond the scope of these voluntary guidelines and addresses sensitive issues in a biased way, issues which are still being dealt with in other fora.


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standards,whereavailable,aswithanynewfoodproductininternationalregulatoryframeworks.

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

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

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

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

c) Governmentalactorsshouldregulatethemarketingofcommercialinfantformulaandotherbreast-milksubstitutesandimplementtheInternationalCodeofMarketingofBreast-MilkSubstitutes40andsubsequentWHAresolutions.

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

e) Governmentalactorsshouldprovideincentivestoprivatesectoractorstodesignfoodmarkets,restaurants,andotherplaceswherefoodissoldorservedbyencouragingtheplacementandpromotionoffoodsthatcontributetohealthydietsinretailspaces.

f) Governmentalactors,UNagencies,NGOs,andmedicalandhealthpractitionersshouldconsidercouplingnutritioneducationandcounsellingtopopulationsparticipatinginmaternalandchildnutritionprogrammes.

40InternationalCodeofMarketingofBreast-MilkSubstitutes.WHO,1981.Geneva.


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

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

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

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

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

c) GovernmentalactorsshouldprotectandpromotetheknowledgethatIndigenousPeopleshavewithregardtolocaltraditionsandmethodsofproducing,preparing,andpreservingfoodthatimpartsnutritionalandenvironmentalbenefits.

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

agricultureandfoodtechnologystudentsduringtraining.b) Governmentalactors,civilsocietyorganizationsandUNagenciesshouldpromoteculinaryskills

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

c) Governmentalactorsshouldadoptandimplementcomprehensiveschoolfoodandnutritionpolicies,revieweducationcurriculatoincorporatenutritionprinciples,involvecommunitiesinpromotingandcreatinghealthyfoodenvironmentsandhealthydietsinschools,andsupportschoolhealthandnutritionservices.

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


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socialmedia,youthleaders,farmersandfoodproducers,youngentrepreneurs,mayorsandlocalcommunities).

3.6 GENDER EQUALITY AND WOMEN’S EMPOWERMENT ACROSS FOOD SYSTEMS

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

3.6.1 Empowering women a) Governmentalactorsshouldpasslawsthatpromoteequalparticipationbetweenwomenand

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

b) Governmentalactorsshouldpromoteanenablingenvironmenttogenerateculturalchangestowardsgenderequalitywithspecificpolicies,programmes,institutionsandadvocacycampaignstodealwiththevariousformsofdiscriminationandviolencewomenface.

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

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

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

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


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c) Governmentalactors,NGOsandprivatesectoractorsshouldpromoteandincreaseaccesstolabourandtimesavingtechnologies41thatcouldhelpimprovethelivelihoodsofwomen.

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

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

shouldpayspecificattentiontothenutritionalwell-beingofadolescentgirlsandwomenandprovidehealthandnutritionalcareandservicesthroughvarioussectors.Thiscanbedonebyensuringthatnationaldevelopmentstrategiesaredrivenbygenderanalyses,andthatthosewomenandadolescentgirlswithcompromisednutritionalstatusandhigherlevelsofdeprivation,aretherecipientsofsocialprotectionpoliciesandbenefits.

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

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

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

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


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

protection,andfacilitateaccesstonutritiousfoodandnutritionalsupporttomostvulnerableandmarginalizedgroups.

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

c) Governmentalactors,withthesupportoftheUNsystemandinternationalassistanceandcooperationwhereappropriate,shouldensureaccesstonutritiousfoodandnutritionalsupportforrefugeesandasylumseekersintheirterritory,inaccordancewiththeirobligationsunderrelevantinternationallegalinstruments.

3.7.2 Improving the quality of food and nutrition assistance

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

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

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

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

e) UNagenciesandhumanitarianassistanceorganizationsshouldensurethatwhenimplementingcashandvoucherassistance,theminimumexpenditurebasketandtransfervalueispromotingnutritiousfoodthatislocallyavailableandsufficienttoprovideahealthydietforallstagesofthelifecycle.

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In relation to this topic, it is worth highlighting the importance of structuring strategies that guarantee the sustainability of the impacts of the interventions and the autonomy, specificity and sovereignty of countries in the development of policies, which should be adequate to the epidemiological, historical and cultural realities of the populations. Food fortification, as one of the strategies to prevent and control specific and punctual nutritional deficiencies, refers to the addition of micronutrients in food, applicable when food access and availability is limited and, therefore, there is no supply of nutrients at adequate levels in the diet associated with the level of nutritional deficiency of the population. In addition, fortification with micronutrients should be directed to fresh and minimally processed foods, in order to promote and preserve health. Although food fortification strategies are part of the prevention and control of nutritional deficiencies, the choice of the fortification vehicle is very important to avoid increasing exposure to other health risks, therefore it is not desirable to fortify foods that are associated with chronic diseases.

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ADD: ", always preferring fresh and traditional foods. Food fortification with micronutrients should be directed to fresh and traditional foods, in order to promote and preserve health."

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SUBSTITUTE FOR: "should only be administered in specific contexts"

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ADD:"in a context where a diet based on fresh and traditional foods is not possible"


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3.7.3 Ensuring food systems are resilient in humanitarian contexts

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

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

c) IntergovernmentalorganizationsparticularlytheUNagenciesanddevelopmentpartnersshoulduselocalorganizationsintheimplementationofhumanitarianfoodassistanceandlivelihoodprogrammestosupporteconomicrecoveryanddevelopment,strengthensustainablelocalfoodsystemsandfostertheabilityofsmallholdersand/orfamilyfarmerstoaccessresourcestobolsterproductionandmarkets.

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

VOLUNTARY GUIDELINES ON FOOD SYSTEMS FOR NUTRITION

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

50. TheVGFSyNareintendedtosupporttheimplementationoftheUNDecadeofActiononNutrition

2016-2025withtheobjectiveofincreasingthevisibility,coordinationandeffectivenessofnutritionactionsatalllevels,askeyaspectstowardtherealizationofthe2030AgendaforSustainableDevelopment.

51. GovernmentalactorsareinvitedtousetheVGFSyNasatooltoundertakenewinitiativestowardthetransformationoffoodsystemstomakethemmoresustainableandcapableofdeliveringhealthydiets.Theseincludeidentifyingpolicyopportunities,fosteringatransparentandopen


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

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

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

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

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

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

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

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

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

60. CFSshouldincludetheVGFSyNinitsongoingworkonmonitoring,relyingasmuchaspossibleonexistingmechanisms.CFSshouldorganizeaGlobalThematicEventwhereallrelevantstakeholderscanlearnfromtheexperiencesofothersinapplyingthemandassesstheircontinuedrelevance,effectivenessandimpactonfoodsecurityandnutrition.

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

Documents

CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN) … · 2020. 5. 14. · CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN): Draft for Negotiations Page