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TOPIC 6: FOOD WASTAGE (AVOIDABLE WASTE AND LOSSES) In this group, stakeholders discussed how to reduce avoidable food waste in Switzerland and avoidable food looses along the value chains of food consumed in Switzerland – ensuring that food produced in Switzerland and abroad reaches Swiss consumers. I. PRIORITY ACTIONS (1) The participants welcomed the development of a NATIONAL ACTION PLAN against food wastage, and expressed their satisfaction that progress was being made in this regard. (2) There is still a great potential at retailing level, as well as in the processing and agricultural se... قراءة المزيدctors, for FOOD DONATIONS. Food bank organisations have been working with retailers for a long time, but awareness raising amongst employees is still necessary. SURPLUSES and BY-PRODUCTS could be made more visible, and a related MARKET should be created, for instance via a publicly accessible PLATFORM to know where to pick up/save items. Innovation and research would allow to further develop existing platforms. In addition, the potential for FEEDING ANIMALS should be exploited (whey proteins instead of soy proteins). Finally, COORDINATION ALONG VALUE CHAINS could be improved, for instance through automatic IT systems ensuring that suppliers only deliver when stocks in the supermarket have decreased, and that factories only produce when the demand signals it. SURPLUSES could be PROCESSED (tomato sauce or broth), including for awareness-raising, by volunteers or schools. (3) The population can be reached through AWARENESS RAISING and INFORMATION CAMPAIGNS (best-before dates). Vocational/professional trainings and basic education could be good entry points. SYSTEMIC ANALYSES are needed to gain a better understanding of the causes of waste in households. TOOLS could also be developed to make it easier to assess whether products are still edible (packaging that changes colour when the product turns bad), and apps to help consumers recycle. (4) Finally, INCENTIVES should be used, such as through a "No Food Waste Neighbourhood" challenge and awards (POSITIVE) or food waste fees at households level (NEGATIVE). II. POTENTIAL CHALLENGES (1) Fighting food waste requires the BUY-IN OF THE POPULATION. As an example, a small restaurant can decide to reduce its reserves and stock up with leftover bread from a nearby bakery. But in doing so, it takes the risk to run out of some foods offered on the menu. To clarify, a direct contact with customers is important. (2) A lot of potential exists in FOOD RESCUE, especially on farms (vegetables that do not meet the quality standards of the retailers). However, one of the limiting factors for this in Switzerland are the buyers, and logistics are complex. Overall, flexibility is needed. If SURPLUSES – typically from the agricultural production – are sold through ALTERNATIVE CHANNELS, this can have an impact on the market, resulting in a reduced demand for food supplied through "usual" channels. Participants also recognized that local PROCESSING of surpluses currently proves to be not profitable, but can contribute to raise awareness. In order to process BY-PRODUCTS for human consumption, substantial INNOVATION AND DEVELOPMENT are needed, and market opportunities need to be created. (3) The participants recommended that the production of “unnecessary” products should be avoided, that the RIGHT QUANTITIES be produced, and that producers benefit from FAIR PRICES. In their view, FOOD IS CURRENTLY TOO CHEAP. There is a need for more cost TRANSPARENCY and the inclusion of negative externalities (TRUE COST OF FOOD). قراءة القليل

TOPIC 5: ADAPTATION TO ENVIRONMENTAL CHANGES, RESILIENCE AND FOOD SECURITY In this group, stakeholders discussed how the Swiss food system could become more adaptive to the consequences of global warming and to other environmental challenges, and more resilient to crises and shocks, while ensuring food security and nutrition for present and future generations. I. PRIORITY ACTIONS (1) In the overall, the participants perceived Switzerland as comparatively better placed in terms of resilience. However, the COVID-19 crisis showed that we are part of an interconnected system. We need a POLITICAL V... قراءة المزيدISION, with a ROADMAP that foresees TRANSPARENT PARTNERSHIPS and the EXCHANGE OF INFORMATION, to allow for long-term planning. This supports FOOD SECURITY, which can be managed through domestic production and imports. (2) Regarding LOCAL PRODUCTION, we need to establish micro-diversified systems, and foster their INNOVATION. In addition, we need to further develop RURAL-URBAN systems. On-farm innovations must move towards standardised fair production. Exchanges between entrepreneurs and investors must be facilitated to encourage societal innovations. Exchange platforms would make possible to share information about sustainable food entrepreneurship. Improving productivity could allow for profitable soybean production in a small region like Switzerland, while improving the quality of the product with regard to climate shocks. (3) CARBON reduction and BIODIVERSITY must be considered within diversified micro-systems of local agriculture around cities. In this, we need to move forward with technological as well as practical and intellectual innovations (systems innovations). SOIL CARBON SEQUESTRATION could play a decisive role – this approach, already partly implemented in Switzerland, needs to be accompanied by research. Transparent exchanges between different actors (NGOs, producers, politicians, entrepreneurs, etc.) must be promoted. With regard to biodiversity, the participants highlighted the access to, and conservation of, GENETIC RESOURCES. Finally, Switzerland could better address FOOD LOSS AND WASTE. II. POTENTIAL CHALLENGES (1) Analysing costs and opportunities to reduce waste implied KNOWLEDGE OF THE SYSTEM and the EXCHANGE OF INFORMATION AND DATA in a transparent way. Participants also stressed the need for a COMMON VISION, rather than working at micro level. If everyone aligned with the 2030 AGENDA, it would be a decisive step in the right direction. A vision should be worked on and a roadmap created based on an analysis of risks and opportunities, taking into account Environmental, Social, and Corporate Governance (ESG) aspects. Inconsistencies in policies need to be addressed. Finally, synergies between DIVERSITY and CARBON REDUCTION are areas where we need to work with research. In terms of GENETIC RESOURCES, some of the stakeholders underlined the obstacles they face in relation to patents and seed market rules, and argued that these issues should not be addressed at the Swiss national level, but at least at the European regional level. (2) Some QUESTIONS REMAINED OPEN: What synergies should be sought to support diversified and interconnected rural-urban systems? Is a Swiss 2030 Agenda linked to food systems, which are highly complex, feasible? How can we introduce follow-up measures? How can we achieve a virtuous circle that brings information from the Swiss rural-urban circuit? Is it necessary to define a framework for monitoring the activities of the different actors? قراءة القليل

TOPIC 4: CLIMATE CHANGE MITIGATION In two groups, stakeholders discussed how to reduce the greenhouse gas (GHG) footprint of the domestic final food demand along the whole value chain in Switzerland and abroad, as well as the GHG emissions of the domestic agricultural production, acknowledging that this transformative process should ensure fair socio-economic conditions to affected actors. I. PRIORITY ACTIONS (1) Actors along the value chains should engage their INDIVIDUAL RESPONSIBILITY, in a bottom-up approach. We need to CHANGE OUR CONSUMPTION PATTERNS, rather than our agricultural practice... قراءة المزيدs – the participants regretted that the impact of food consumption often remains unclear. In their view, EDUCATION, KNOWLEDGE and AWARENESS RAISING are the most appropriate means, including: sustainability labelling of products; promotion of cheaper and/or weekly vegetarian menus in canteens; sensitisation to seasonality; or cooking course for children. However, individual responsibility, though important, is not sufficient. Minimal requirements, or even bans, should be envisaged. The psychological mechanisms of consumers must be considered to understand potential resistances. (2) One major activities proposed by one of the groups is the creation of a NATIONAL FOOD DAY, which would highlight good practices – communicating on WHAT WE MAY AND CAN DO. This event could: take place in schools, canteens and restaurants, and be BROADCASTED; constitute an annual stocktaking on food systems transformation; help exchange about sustainable products; or provide tips against food waste. (3) The participants identified additional actions, such as: OPTIMISATION of existing processes (circular economy); INCENTIVES (bonus points card for sustainable products); DIRECT MARKETING; a modification of the STANDARDS in the processing industry, which could lead to TECHNICAL IMPROVEMENTS ON FARMS; or increased TRANSDISCIPLINARY RESEARCH. (4) At economic level, a CARBON TAX and other measures aiming at setting the TRUE COST OF FOOD should be implemented. The participants debated if such measures should apply only to Swiss products, or also to importations, and how the UN could play a role. To be successful, these efforts require the endorsement of the whole society and the establishment of adequate framework conditions by PUBLIC AUTHORITIES. Public procurements could act as levers, and offer a safe market for producers. II. POTENTIAL CHALLENGES (1) A COMMON UNDERSTANDING and WELL-DEFINED OBJECTIVES are necessary. The setting of system boundaries is particularly challenging. Actions must be informed by SCIENTIFIC EVIDENCE. (2) INDIVIDUAL RESPONSIBILITY is important, but not sufficient. How much are citizens concerned with these issues? Without any economic incentives, are we ready to modify our consumption patterns and habits? The SOCIAL DIMENSION of sustainability is essential. For instance, meat consumption can have a negative environmental and health impact, but also bears a cultural signification for many. (3) The CARBON TAX must be implemented in a fair manner and prove effective. A compensation mechanism should be put in place for low-income citizens. On the other hand, some participants pointed out that citizens who can afford to pay for it will continue to burden the environment. (4) Finally, in terms of production, SPECIFICITIES of each country must be fully acknowledged. An important part of Switzerland is made of mountain and hill areas, which are not or hardly suitable for crop production. Animal production makes possible to exploit these areas. قراءة القليل

TOPIC 3: SUSTAINABLE PRODUCTION Two groups discussed how plant and animal productions, as well as the processing, retailing and catering sectors, could promote a more sustainable agriculture, with regard to local conditions, biodiversity, animal welfare, nutrients, natural resources, as well as circularity. I. PRIORITY ACTIONS (1) The CONCEPTUAL FRAMEWORK OF SUSTAINABILITY should be broadened. Four areas of sustainability are needed: environment, social, health and animal welfare. (2) It is necessary to strengthen the application of INNOVATIVE IDEAS, to support the use of NEW TECHNOLOGIES and ... قراءة المزيدto promote DIGITALISATION. Science must be prepared to develop new approaches without fear of not being able to come up with ready/complete solutions right from the beginning. (3) PUBLIC PROCUREMENT is key to enhance this process by supporting innovative projects in order to enable transformation in education, collective catering, public canteens and raising awareness among the youth. (4) A democratically developed COMMON FOOD AND AGRICULTURE POLICY is required, involving all actors of the food systems while building on critical thinking and independent research. Merging agricultural and health policies could be a crucial step. (5) INCENTIVES in terms of policy measures on the information level are crucial. The focus must not lie on production only, but enhance dialogue with consumers as well as thinking in terms of VALUE CHAINS. Bringing all actors together can create solutions that reach across the value chain. The concept of STEWARDSHIP was mentioned, meaning that the government could create a system for long-term dialogue and knowledge exchange among all stakeholders. (6) In order to consume differently, a pilot project on TRUE COST OF FOOD AND TRANSPARENCY must be launched. In addition, in order to enhance market power of farmers, their margins should be increased, and retailers should create a market for food that, because of its appearance, would not normally be consumed by people. To support the change towards more sustainable production, food production must have an adequate prize. (7) MEAT AND DAIRY PRODUCTIONS need to be reduced, as well as locally adapted and site-appropriate. 8) Some participants pointed out that sustainable production could be promoted if access to land and farms were made easier for WOMEN. Several studies show that a higher proportion of women in agriculture can lead to more sustainability. II. POTENTIAL CHALLENGES (1) The groups identified TRADE-OFFS between production, environmental protection, climate and animal welfare. In addition, society demands more organic farming. The first step requires to admit that such trade-offs exist and to name them. They need to be discussed and prioritized with all stakeholders. (2) Although large parts of the agricultural land in Switzerland is grassland, MEAT AND DAIRY PRODUCTIONS are not locally adapted and site-appropriate. The transition for farmers to sustainable production is difficult. In addition, meat consumption is still culturally very desirable and the share from sustainable production is too small. (3) Concerning BIODIVERSITY promotion, it was discussed that the measures taken are often not sufficient to achieve the goals set. Farmers need to be provided with information on how to promote species. There is a need for an increased cooperation with farmers and consideration by the agricultural policy, so that biodiversity services are rewarded. When designing concrete measures, we also need measurable figures (DATA) and COMMITMENTS from the stakeholders. قراءة القليل

TOPIC 2: SUSTAINABLE FOOD DEMAND AND SUSTAINABLE DIETS In this group, stakeholders discussed how to make people better aware of the importance of sustainable diets – in their environmental, socio-cultural, healthy and nutritional dimensions – and how to encourage them to better observe the recommendations of the Swiss Food Pyramid. I. PRIORITY ACTIONS (1) The participants underlined the necessity to ensure COHERENCE BETWEEN THE VARIOUS POLICIES RELATED TO FOOD. They specifically proposed that Switzerland develop a 2050 FOOD POLICY, encompassing aspects of agriculture, nutrition, environmen... قراءة المزيدt and public health, and therefore exploiting SYNERGIES between them. (2) EDUCATION AND AWARENESS RAISING are key. The participants expressed their preference to teach good habits to CHILDREN and YOUNG PEOPLE from the outset, rather than to strive to get new ones later in life. Such measures include: promotion of comparatively more sustainable foods (fresh fruits/vegetable VS animal proteins in the canteens or “apple automats”); food & nutrition courses and “taste education”; learning journeys to farms; or limitation of marketing targeted at children. ADULTS, as well, should realise how their diet impacts both themselves and the planet, in a holistic manner. INFORMATION enabling comparison of food items should be available and easily understandable – as many labels co-exist, such comparison is still difficult. Consumers should be sensitised about the added value of local agriculture – in terms of environmental impact, animal welfare and job creation – and made aware of the resulting production costs. (3) CITIES, through their proximity with LOCAL POPULATIONS, as signatories of the Milan Urban Food Policy Pact, are major players to bring about changes in practice and to re-build the link between urban consumers and rural producers. (4) Finally, participants addressed FOOD DEMAND, but also brought up issues related to FOOD SUPPLY, such as: responsibility of the retailers in offering more sustainable alternatives; collaborations between the catering sector and farmers committed to sustainable production; or innovative start-ups guaranteeing multiple wins for multiple actors when they simultaneously bring on the market unsold food at reduced prices, fight food waste, and raise awareness. II. POTENTIAL CHALLENGES (1) In terms of FOOD RELATED POLICIES, there is a need for clear targets and long-term objectives, which integrate the different interests and perspectives at stake, and which take into account the specificities of the Swiss context – for instance, we need to deal with the fact that an important part of the Swiss territory is not arable. On a related note, the TEMPORAL ASPECT of the transformation must be fully recognised – changes need to take place gradually. (2) The VALUE OF FOOD and its MARKET PRICE should be re-thought. There is a need to ensure a fair and equitable remuneration of all actors – knowing that the expenditure by Swiss households on food are low in international comparison. (3) COLLABORATION SHOULD BE SOUGHT ALL ALONG THE VALUE CHAINS, including to promote a better understanding BETWEEN PRODUCERS AND CONSUMERS. Consumers should be actively involved in the transformation of our food systems. Two examples of trade-offs: the desire to have a diversity of products in winter VS our climate impact and seasonality; or the need to reduce our consumption of meat and sugar for environmental and health reasons VS the necessity to find alternatives and ensure that affected farmers are adequately accompanied in the transition. قراءة القليل

TOPIC 1: SUSTAINABLE FOOD ENVIRONMENT In this group, stakeholders discussed how the food environment in Switzerland could become more sustainable, involving stakeholders in the processing, retail and catering industries, and enabling consumers to eat according to the recommendations of the Swiss Food Pyramid. I. PRIORITY ACTIONS (1) The participants declared that COLLABORATION is paramount for the transformation of our food systems, and that a PARADIGM SHIFT is needed to scale up existing solutions. (2) The stakeholders stated that currently FOOD IS TOO CHEAP. We should determine the TRUE COST... قراءة المزيد OF FOOD and enhance TRANSPARENCY about the effects of food consumption. The DISTRIBUTION OF THE VALUE ADDED along the value chains should become more equitable. (3) INDIVIDUAL RESPONSIBILITY AND BEHAVIOUR are key to bring about changes. AWARENESS RAISING, EDUCATION and the communication of POSITIVE EXAMPLES are important activities. Citizens should have their say in the definition of sustainable products, including young people. However, we should not transfer the whole responsibility on younger generations. (4) Consumers must be able to take INFORMED DECISIONS. Transparent DATA AND INFORMATION, as well as the results of RESEARCH and INNOVATION, must be made available to them, for instance through “traffic light system” and labels on products. Amongst other measures: direct marketing by producers, including in urban areas; implementation of a solidarity agriculture; a better orientation of the local agricultural production on the market; or creation of an independent office for assessing sustainability along the value chains. (5) The GOVERNMENT/PUBLIC AUTHORITIES should be responsible to require that the necessary INFORMATION is provided to consumers, to make UNSUSTAINABLE PRODUCTS MORE EXPENSIVE than sustainable ones, and if necessary to BAN the former. A positive INCENTIVE could be the support to public catering establishments that provide sustainable meals. POLICY FRAMEWORKS, such as the Swiss agricultural policy, can play a key role. (6) Finally, several SYNERGIES and COLLABORATIVE ACTIONS, such as: increased exchange between actors, including at political level; or communicating that healthy diets tend to also be more sustainable. II. POTENTIAL CHALLENGES (1) Several TRADE-OFFS and TENSIONS were mentioned. Through advertising and subsidising foods such as sugar and meat, the State is viewed by some as an indirect supporter of unhealthy diets. Other such examples: an agriculture oriented towards production of food for people VS towards profits and remuneration; an agriculture based on human labour VS on technologies; or the political power of major agribusinesses VS of the civil society. The labelling and packaging of products can influence – positively or negatively – the choice of the consumers, but is not enough to (re-)orientate our consumption patterns. (2) The participants came up with several RESPONSES. Agriculture needs both human labour and technologies. Data availability and the application of information technologies are crucial. The power within our food systems should be better shared and the value added better distributed. (3) Finally, the participants also formulated QUESTIONS that remained OPEN. Who are the main drivers in today's food systems? Is it the marketing-driven processing industry, the technologies or the power relations? In addition, how much public intervention, in terms of policy framework, is needed for the market to re-orient itself? قراءة القليل

The GROUP DISCUSSIONS of the workshop allowed for a constructive and fruitful exchange, in a pleasant atmosphere, and reached the following main results and conclusions: (1) One major point that came out of the discussion was the necessity of a greater COHERENCE BETWEEN FOOD RELATED POLICIES, or even of ONE FOOD SYSTEMS POLICY encompassing agriculture, environment, nutrition and public health. The participants welcomed the development of the ACTION PLAN AGAINST FOOD WASTAGE. Addressing resilience, they supported a POLITICAL VISION with a ROADMAP for transparent partnerships and exchange of inf... قراءة المزيدormation. In general, they were in favour of a BROADER CONCEPTUAL FRAMEWORK ON SUSTAINABILITY, a PARADIGM SHIFT TOWARDS MORE HOLISTIC APPROACHES and CIRCULAR ECONOMY. An independent office to assess sustainability along the value chains was proposed. (2) POLICY FRAMEWORKS, such as the Swiss Agricultural Policy, are key in shaping our food systems. THE GOVERNMENT/PUBLIC AUTHORITIES should make INFORMATION available to citizens, and set up POSITIVE AND NEGATIVE INCENTIVES (re-orientation of agricultural subsidies, support to catering establishments for sustainable meals, or carbon tax). PUBLIC PROCUREMENT could be a powerful lever. MINIMUM/MAXIMUM REQUIREMENTS and BANS could complement these measures. Finally, the government could provide STEWARDSHIP in launching a long-term DIALOGUE amongst actors. At INTERNATIONAL level, policy-makers should further seek dialogue with countries from which goods are imported. (3) Assuming that INDIVIDUAL RESPONSIBILITY is crucial to bring about change, in a bottom-up and inclusive approach, AWARENESS RAISING, EDUCATION, POSITIVE EXAMPLES and TRANSPARENT INFORMATION AND DATA can be decisive. CHILDREN and YOUNG PEOPLE should acquire good habits (limitation of marketing targeting them, promotion of comparatively more sustainable foods in canteens, or learning journeys to farms) as well as ADULTS (labelling, bonus points card for sustainable products, or direct sales from local agriculture). TOOLS could be developed to better assess the edibility of products and help recycle. In addition, participants recognised that the FOOD ENVIRONMENT AND SUPPLY influence our consumption. The PSYCHOLOGY and BEHAVIOUR of consumers must be taken into account to better understand potential resistances. One limiting factor in this transformation is the FINANCIAL MEANS, especially for lower-income citizens. (4) Currently, FOOD IS TOO CHEAP. The participants called for the TRUE COST OF FOOD, for instance through a CARBON TAX, and for more TRANSPARENCY along the value chains. They debated if such measures should apply to Swiss products, or to importations as well. The DISTRIBUTION OF THE VALUE ADDED along the value chains should be more equitable. In particular, FARMERS play a central role in sustainable food systems, and they should be further EMPOWERED, through different approaches (cooperatives, “radical-local” agriculture, solidarity agriculture, rural-urban systems, or micro-diversified systems). From an ECONOMIC perspective, investments and market opportunities are necessary for transforming our food systems. (5) Regarding FOOD WASTAGE, a great potential exists in the retailing, processing and agricultural sectors (FOOD DONATIONS, processing and marketing SURPLUSES, BY-PRODUCTS and “UNAESTHETIC” ITEMS, exchange PLATFORMS, use as ANIMAL FEEDS, or increased COORDINATION ALONG VALUE CHAINS). Bringing unsold food on the market at reduced prices offers multiple wins. To fight food waste, positive INCENTIVES (challenges and awards) and negative ones (fees) could be implemented. (6) SCIENTIFIC RESEARCH AND INNOVATION – including practical and intellectual (systems) innovations – should be promoted, and their results better DISSEMINATED. The use of NEW TECHNOLOGIES AND DIGITALISATION should be considered as opportunities. A modification of the STANDARDS in the processing industry could lead to technical improvements on farms. Exchange between entrepreneurs and investors must be facilitated, and a MONITORING & EVALUATION AND REPORTING SYSTEM would help the financial sector carry out analyses. EXPERIMENTAL LABORATORIES could participate in alleviating negative anticipations from actors. (7) To conclude, the participants called for a closer COLLABORATIONS BETWEEN ACTORS. Through their proximity with local populations, CITIES can (re-)build the link between URBAN CONSUMERS and RURAL PRODUCERS. The CATERING sector could team up with FARMERS committed to sustainable production. In addition, one of the groups proposed the creation of a NATIONAL FOOD DAY, which could be broadcasted and serve as a showcase for food systems transformation. قراءة القليل

In preparation for the Food Systems Summit (FSS) in September 2021, Switzerland decided to implement a MULTI-STAKEHOLDER FOOD SYSTEMS SUMMIT DIALOGUE (FSSD) AT NATIONAL LEVEL. This Dialogue will take place in THREE STAGES, from March to June 2021. Through this innovative approach, interested actors will have the opportunity to contribute to the FSS by discussing their roles within their food systems, reflecting on new forms of joint action, and getting involved in building the food systems of the future. The first workshop of this Swiss National FSSD was held virtually on 23 March 2021. Under ... قراءة المزيدthe title "From Challenges to Actions", it brought together more than 130 REPRESENTATIVES FROM MANY SECTORS ALONG THE FOOD VALUE CHAINS, with the aim to address the challenges, potential and vulnerabilities of our food systems through a holistic approach, and to discuss concrete actions to support the transformation of food systems in Switzerland. For this purpose, the participants were invited to engage in BREAK-OUT GROUP DISCUSSIONS on a specific topic of importance for the transformation of our food systems. These discussions constituted the core of the event. The EIGHT TOPICS proposed for this first workshop were: 1) Sustainable food environment; 2) Sustainable food demand and sustainable diets; 3) Sustainable production; 4) Climate change mitigation; 5) Adaptation to environmental changes, resilience and food security; 6) Food wastage (avoidable waste and losses); 7) Socio-economic dimensions of the agri-food sector; and 8) Entrepreneurship, innovation, science and technology. These topics were formulated in the form of short statements, describing an ambitious situation to be realised within ten years and serving as a common goal for the discussion group. In their exchange, the participants were asked to think of CONCRETE ACTIONS to be undertaken by themselves IN THE NEXT THREE YEARS in order to achieve the statement assigned to their group by 2030, bearing in mind the synergies and trade-offs inherent to this transformation. The eight statements – discussed in ten groups – were developed on the basis of the FIVE ACTION TRACKS (ATs) OF THE FSS, and of the food systems approach of the 2030 SUSTAINABLE DEVELOPMENT STRATEGY put out for public consultation by the Swiss Federal Council, the executive branch of the federal government, until 4 February 2021, as well as of other strategies of the Federal Council. In this way, the dialogue also contributes to the discussion in Switzerland on the development and implementation of various policy instruments. This workshop was the first step in the process of the multi-stakeholder National FSSD of Switzerland, which provides us with a unique opportunity to support the discussion on food and agriculture in the country. In a second stage, in May 2021, a series of “City Dialogues” will be organised in three linguistic regions of the country to address possible solutions at local level. In a third and last stage, on 8 June 2021, a final workshop will aim at identifying pathways towards sustainable food systems by 2030 and discussing possible commitments from the different stakeholders. The group discussions in the workshop held on 23 March brought together a wide range of stakeholders and allowed for a constructive and fruitful exchange. The results and conclusions reached in these discussions will be addressed in more depth in the next stages of the FSSD. قراءة القليل