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Improving nutrition through agriculture and food systems

Year of publication 2016

Pages 2p.

Author FAO/OPCC

Publisher FAO ;

Product type Brochure, flyer, fact-sheet

ISBN No ISBN

Edition 1

Synopsis (short abstract) Using two realistic scenarios, this course illustrates the linkages between agriculture, food systems and nutrition, and describes existing opportunities for integrating nutrition into food system policies, investments and programmes. The course offers a series of examples of nutrition-sensitive policies and interventions, as well as an overview of the main initiatives and commitment on nutrition on which learners can build to integrate nutrition in their work.

Language English

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    Improving nutrition and promoting healthy diets through food systems and agriculture policies 2019
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    Making food and agriculture systems more nutrition-sensitive requires action by stakeholders involved at all stages of the food systems, from primary production up to consumer level, including policy-makers. Integrated agriculture-nutrition programming is gaining increasing attention in the international development community, while there is growing interest in identifying ways in which the food and agriculture sectors can contribute to improved food consumption and nutrition. In order to scale up efforts to develop capacities for nutrition sensitive food systems, the project aims to develop a holistic approach targeting a wide range of stakeholders. The main focus of the project is on strengthening individual capacities, with these efforts to be accompanied by advocacy at organizational and policy level, together with partnerships with national, regional and global institutions, in order to ensure an enabling environment within the countries.
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    Brochure, flyer, fact-sheet
    Key Recommendations for Improving Nutrition through Agriculture and Food Systems 2015
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    Food systems provide for all people’s nutritional needs, while at the same time contributing to economic growth. The food and agriculture sector has the primary role in feeding people well by increasing availability, affordability, and consumption of diverse, safe, nutritious foods and diets,aligned with dietary recommendations and environmental sustainability. Applying these principles helps strengthen resilience and contributes to sustainable development.
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    Meeting
    Report on the Outcome of the Asia and the Pacific Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition 2018
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    The Regional Office for Asia and the Pacific (RAP) of the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the World Health Organization (WHO), World Food Programme (WFP), United Nations Children's Fund (UNICEF) and South Asia Food and Nutrition Security Initiative (SAFANSI) of the World Bank, organized the “Asia and the Pacific Regional Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition”. The symposium was organized as a regional follow-up to the FAO/WHO International Symposium on the same theme, which took place in December 2016 at FAO headquarters, Rome. The objective of the meeting was to share experiences and evidence of policies and interventions in agriculture and food systems with a potential to contribute to positive nutritional outcomes. The symposium called upon all stakeholders to create synergies between global, regional and national actions outlined in relevant policy frameworks, including the Sustainable Development Goals (SDGs), the Framework for Action of the Second International Conference on Nutrition (ICN2) and the United Nations Decade of Action on Nutrition, as well as related national multisector action plans and non-communicable diseases work plans. It also called upon UN agencies to jointly implement concrete actions to support the countries in achieving their food security and nutrition agenda. The outcomes of the deliberations are summarized in this information note.
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