Read the leading initiatives for more sustainable foods in FAO’s handbook

Sustainable food systems are critical to ensure that future generations have access to food and consume healthy meals. Many food system operations must be rebuilt to transition to sustainability, and a multitude of players throughout the world are beginning to act locally. While some changes are simpler to implement than others, understanding how to manage them to promote sustainable consumption and production methods necessitates a wide range of expertise.

To respond to this requirement, the Food and Agriculture Organization of the United Nations (FAO) and the National Research Institute for Agriculture, Food and the Environment (INRAE) released a handbook for sustainable food systems innovators, available in English, French and Spanish.      

The handbook collects experiences and initiatives by innovators from all over the world who are leading initiatives to grow, share, sell and consume more sustainable foods in their local contexts. It allows for a personalized learning and action journey according to the priority of the reader. The topics included in this handbook are arranged into four categories of innovations: engaging consumers, producing sustainably, getting products to market and getting organized. It also includes several entries about organic.

The work of IFOAM Organics Europe on this topic is co-financed by the LIFE programme of the European Union, under the Climate, Infrastructure and Environment Executive Agency (CINEA). This page only reflects the views of the authors, and its sole responsibility lies with IFOAM Organics Europe. The CINEA is not responsible for any use that may be made of the information provided.

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