High Level Task Force on Global Food and Nutrition Security (HLTF)

Zero stunted children less than 2-years

Stunting, or being too short for one’s age, is defined as a height or length for age more than two standard deviations below the World Health Organization (WHO) Child Growth Standards median. Achieving zero stunted children: 2.3 percent is the maximum level of stunting prevalence for a country to be considered “zero stunting”.

100% access to adequate food all year round

One hundred percent access to adequate food means physical and economic access to food for nutritionally adequate diets, in terms of quantity, quality, and safety, by everyone at all times.

All food systems are sustainable

A food system is defined as a system that embraces all the elements (environment, people, inputs, processes, infrastructure, institutions, markets and trade) and activities that relate to the production, processing, distribution and marketing, preparation and consumption of food and the outputs of these activities, including socio-economic and environmental outcomes. 
A sustainable food system (SFS) is a food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised. 

100% increase in smallholder productivity and income

For the purposes of this Zero Hunger Challenge element, references to smallholders or to small-scale food producers are meant to include smallholder farmers, small-scale rural processors, agriculture and food workers, artisanal fishermen, pastoralists, rural artisans, indigenous peoples and the landless. Doubling income is interpreted as doubling their consumption and savings opportunity in monetary terms. Doubling productivity has been interpreted as doubling the ratio of output to inputs used in the agricultural production process implemented by these groups.

Zero loss or waste of food

Food is any substance, whether processed, semi-processed or raw, which is intended for human consumption.
Food loss is the decrease in quantity or quality of food.
Food waste is an important part of food loss and refers to the removal from the food supply chain of food which is fit for consumption, or which has spoiled or expired, mainly caused by economic behaviour, poor stock management or neglect.
Achieving zero loss or waste of food. Targets set for achieving this vision are:

1. A 25% reduction of food loss in the production and distribution segments of the food supply chain by 2030;
2. A 50% reduction in per capita global food waste at the retail and consumer level by 2030.