Under the leadership of UN Secretary-General António Guterres, the UN Food Systems Summit took place on Thursday, 23 September 2021. The event was conducted in a completely virtual format during the UN General Assembly High-level Week. Find out more here.
In partnership with the Government of Italy, the UN Food Systems Pre-Summit took place in Rome from 26–28 July 2021. The event was conducted in a hybrid format, with an in-person component complemented by a virtual programme and platform. Find out more here.
Food Systems – Definition, Concept and Application for the UN Food Systems Summit
by Joachim von Braun, Kaosar Afsana, Louise O. Fresco, Mohamed Hassan, Maximo Torero (March 2021)
The UN Food Systems Summit seeks to alter food systems to be healthier, safer, more sustainable, more efficient, and more equitable. This paper aims to inform the public and stakeholders interested in the Summit about concepts and definitions of food systems and determinants of their change.
Action Track 1 – Ensuring Access to Safe and Nutritious Food for All Through
by Sheryl Hendriks, Jean-François Soussana, Martin Cole, Andrew Kambugu, David Zilberman (March 2021)
Action Track 1 offers an opportunity to bring together the crucial elements of food safety, nutrition, poverty and inequalities in the framework of food systems in the context of climate and environmental change to ensure that all people have access to a safe and nutritious diet. This paper highlights the requirements for the transformation of the food systems.
Action Track 2 – Shift to Healthy and Sustainable Consumption Patterns
by Mario Herrero, Marta Hugas, Uma Lele, Aman Wira, Maximo Torero (April 2021)
Action Track 2 works to catalyse a shift in consumer behaviour that will create and build demand for sustainably produced agri- and ocean food products, strengthen shorter value chains, promote circular use of food resources, helping to reduce waste and improve nutrition, especially among the most vulnerable. This paper reveals that without shifts in consumption patterns towards health and sustainability, we will lose the opportunity to reposition food as our best bet for improving health and regenerating the environment.
by Elizabeth Hodson, Urs Niggli, Kaoru Kitajima, Rattan Lal, Claudia Sadoff (April 2021)
This paper provides a high-level overview of evidence in favour of nature-positive food systems, discussing opportunities and challenges associated with sustainable, efficient agricultural production with a view to concrete policy suggestions. The transition to nature-positive food systems is slowed or made impossible by numerous agronomic, economic and social challenges, which are compounded by deficits in knowledge systems. It also stressed that today’s food systems are “net nature-negative”, but they can, and must, become “nature-positive.”
by Lynnette M. Neufeld, Jikun Huang, Ousmane Badiane, Patrick Caron, Lisa Sennerby Forsse (March 2021)
Food systems transformation provides the opportunity to shift current trends in all forms of malnutrition, prioritizing nutritious food availability and affordability for all. This paper argues that the most effective way to sustainably eradicate poverty and inequality is to boost the opportunities and capacities of the poor and those living in situations of vulnerability, through redistributing resources more equitably, ensuing quality education, progressive and not regressive taxation, state infrastructure investments among other approaches.
Action Track 5 – Building Resilience to Vulnerabilities, Shocks and Stresses
by Thomas W. Hertel, Ismahane Elouafi, Frank Ewert and Morakot Tanticharoen (March 2021)
Action Track 5 aims to ensure food system resilience in the face of increasing stresses from climate change, population growth and conflict over limited natural resources. This paper has identified five distinct capacities that are key to a resilient food system in the face of these shocks: (i) to anticipate, (ii) to prevent, (iii) to absorb, (iv) to adapt to an evolving risk and (v) to transform in cases where the current food system is no longer sustainable.
All around the globe, thousands of food small- and medium-sized enterprises (SMEs) and their expert supporters were asked, “How to boost the role of SMEs in providing good food for all?” This report shares their compelling response.