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Small and medium enterprises and nutrition - making the business case

E-learning fact sheet










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    Small and medium enterprises and nutrition - Upgrading business models 2022
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    This fact sheet describes the second of a series of two e-learning courses on small and medium enterprises (SMEs) and nutrition. In this course, you will learn an approach to integrate nutrition into SME business models, in order to make food systems more nutrition sensitive.
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    Book (stand-alone)
    Leveraging Small and Medium Enterprises to improve nutrition 2018
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    Making nutritious and safe foods available, accessible, affordable and desirable for improved nutrition requires action from all stakeholders in the food system, including producers, processors, retailers, and consumers, in both private and public institutions. Small and Medium Enterprises (SMEs) in the food industry play a pivotal role. This report presents findings from a FAO/GAIN workshop on ‘Leveraging Small and Medium Enterprises (SMEs) to Improve Nutrition’, with a dual focus on 1) identifying opportunities and constraints to the contribution of SMEs to healthy diets and nutrition-sensitive food systems; and 2) identifying ways to help SMEs build on good nutrition as a ‘business opportunity’.
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    Boosting the capacities of small-scale producers and small and medium-sized enterprises for the nutrition of the most vulnerable 2023
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    FAO’s vision for nutrition is a world where all people are eating healthy diets from efficient, inclusive, resilient and sustainable agrifood systems. Multiple actors need to be mobilized to enable this transformation, and small-scale producers and small and medium-sized enterprises (SMEs) are particularly important, as they form the backbone of food systems in most countries. However, they face critical finance, policy and capacity development challenges in making their businesses more nutrition-sensitive. FAO is working towards leveraging the potential of local small-scale producers and SMEs as a key to reducing hunger and malnutrition, and improving livelihoods among the poorest and most vulnerable. The project, “Protecting the diets of the most vulnerable people as part of COVID-19 response and recovery programme”. The project aims to strengthen the matching between the supply and demand of safe, nutritious and locally produced food by enhancing the capacities of small-scale producers and SMEs. The project also aims to increase access to food for consumers whose nutritional requirements put them at high risk of malnutrition – such as women of reproductive age, and children.

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