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TOPIC 3: FOOD POLICIES: Participants discussed on developing local agriculture to reduce processing, packaging and transportation and how to support local and regional initiatives on awareness raising, information dissemination and training. Participants also talked about the need for a strong link between production and consumption at the federal level, and more precisely how the Confederation could put in place a comprehensive food policy which embeds agricultural policy and other sectoral policies such as health, food quality, nutrition, protection of resources and the environment, economy,... Read more and trade. I) PRIORITY ACTIONS: (1) Participants agreed that a NATIONAL COORDINATION was essential. The work done by the associations (civil society) as well as by the cities must serve as a basis. (2) A Food Policy should address a whole population, and ALL THE STAKEHOLDERS should be INCLUDED in the DISCUSSION and the ELABORATION. (3) It is particularly important to involve large retailers, which should have a diverse offer, also of local products, so that the consumer can choose quality products. (4) The stakeholders suggested to organize INTERSECTORAL MEETINGS/ WORKSHOPs at the federal level to build overarching policy addressing agriculture, food, health, and economy sectors (e.g. trade, export and import policies). (5) It is crucial to establish a RELATIONSHIP BETWEEN HEALTH AND FOOD PRODUCTS to transform production into something that is really needed. (6) The health funding should also be revised, as only 3% of the health care spending are spent on preventive health care. There is a necessity to emphasize the orientation of research in the field of health, particularly on prevention, through research on an adapted diet for instance. (7) Participants also stated that EDUCATION AND PROMOTION WORK is crucial to empower consumers. The consumers and the intermediaries need to have access to education and training and a priority needs to be set for the schools - there is a real necessity to train and inform teachers on sustainable food systems. The objective is to restore the appreciation of local products and encourage people to take the time to cook, learn about the products and adapt their consumption (e.g. less but local meat). (8) Empowered consumers require TRANSPARENCY to choose sustainable products. Distributors should provide full product declaration through coherent labelling. A food policy could penalise non-conform declaration and regulate its application with the appropriate governance structure. Moreover, transparency can encourage consumers to accept higher price. (9) We must find mechanisms to have FAIR PRICES for all the stakeholders. It is a necessity to convince large-scale retailers to pay producers well (fair pricing) and reduce intermediaries. (10) These fair prices should be accompanied with support mechanisms to allow consumers with a limited food budget to consume sustainably produced and healthy foods, as the involvement of consumers is essential to make the policies coherent.(11) It is important to integrate the issue of FOOD WASTE by sensitizing value and use of agricultural products (non-standardized products) and by reducing food waste in the shops as well as in the restaurants. (12) The participants expressed that the SUPPORT/INCENTIVES TO LOCAL INITIATIVES must be reinforced and broadened. There is the need to set up a system to promote local products at various levels (e.g. access to markets, access to land, training, information, etc.). (13) Finally, the IMPLEMENTATION OF THE FOOD SECURITY INITIATIVE is still pending and farmer’s role as a food producer should be put at the centre. II. CHALLENGES: (1) A policy coordination at the federal level may be more COMPLICATED, which may take time (2) LOCAL SENSITIVITIES are not always identical with the federal level, and a federal policy could not be adapted to what is offered at the local level. Read less

The GROUP DISCUSSIONS of the workshop gathered 33 representatives, who affirmed their will to contribute to the transformation of cities food systems, without denying nor shifting responsibilities to other stakeholders. Although participants tended to agree on the issues at stake, several challenges and trade-offs were identified: 1 Organic labels can convey information to consumers in a clear and simple way, which make it easier for them to choose products. However, they can be used for products that do not reflect sustainable consumption. This is especially true for imported products or prod... Read moreucts grown under greenhouse which, despite the organic label, may have a higher CO2 impact/footprint. Product labels lack of full transparency and prevent informed decision making by consumers. It is therefore necessary to adopt an INCLUSIVE PRODUCT DECLARATION POLICY, rendering local products and fair trade more competitive due to informed purchase decisions. 2. Legislative and promotional efforts do not automatically translate into increased consumption of organic products or plant-based proteins. It is impossible to ask farmers to produce them if the demand does not exist or if they compete with imported products. A COORDINATED APPROACH is required to transform consumption towards local, organic and healthy supplies. 3. THE OBJECTIVES of efforts towards sustainable consumption are sometimes CONTRADICTORY. It is therefore difficult to reconcile the health aspect, eating habits and sustainability to organize efforts with compatible objectives. This is particularly the case for restaurants serving old age homes, which must reconcile habits of certain segments of the population with the consumption and nutritional guidelines and policies. 4. While laws do have the power to drive change in consumption patterns, the lack of legislation should not be an excuse for inaction. Efforts can be made on a VOLUNTARY BASIS and are said to BE MORE EFFECTIVE than any government effort. (5) While participants highlighted the necessity to have more PARTICIPATORY APPROACHES framed by the state to gain credibility; others questioned the legitimacy of participatory approaches and pictured it as an obstacle. Read less

The City Dialogue Geneva and Lausanne is part of the second stage (out of three) of the Swiss National Food Systems Summit Dialogue, convened by the Delegate of the Federal Council for the 2030 Agenda of the Federal Department of Foreign Affairs (FDFA) and curated by the Federal Office for Agriculture (FOAG). The 1st national food systems dialogue (23 March 2021) involved food systems stakeholders at national level and discussed 8 future statements developed on the basis of the five Action Tracks of the Food Systems Summit, and of the food systems approach of the 2030 Sustainable Development S... Read moretrategy 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. The 2nd round of dialogues focused on context-specific discussions in selected cities representing three linguistic regions, namely Zurich/Basel (German) Geneva/Lausanne (French) and Bellinzona (Italian). The aim of the City Dialogues was to take up current key topics of the cities related to sustainable food systems and to involve a broad range of stakeholders to discuss concrete, feasible measures in these topics. The cities of Geneva and Lausanne proposed the following priority TOPICS for the dialogue: 1. SUSTAINABLE COLLECTIVE CATERING, 2. CONSUMERS AWARENESS and 3. FOOD POLICIES. These topics were formulated as future statements, describing an ambitious situation to be realized within ten years and serving as a common frame for the discussion group. Participants were asked to think of CONCRETE ACTIONS leading to achieve the future statements, by bearing in mind the synergies and trade-offs inherent to the anticipated transformation. These discussions enable representatives to dress a comprehensive exploration of their local food systems and to suggest some solutions, policies, or joint actions. Read less

The GROUP DISCUSSIONS allowed all the stakeholders to share and have a constructive exchange, in a cordial atmosphere. The different groups reached the following main results and conclusions: 1. DEFINE A SYSTEMIC FRAMEWORK INTEGRATING CLEAR ENVIRONMENTAL, SOCIAL AND ECONOMIC CRITERIA to strengthen the implementation of sustainable food systems. This framework should embed agriculture, environment, nutrition and the public health interests, synergies, and trade-offs. The strategic frame shall ensure healthy and sustainable food for all by defining desirable diets for Switzerland in the next 30 ... Read moreyears, reducing meat consumption and food waste, while improving the sustainability of our food system (e.g. preservation of ecosystems, land and soil, viability of the food system…). 2. The strategic frame shall serve the elaboration of a FEDERAL FOOD POLICY. Such a policy should encourage and allow a financial support to the cantons and municipalities initiatives. The right to healthy and nutritious food at national level should also be included. 3. The elaboration of a federal food policy should be built through a HOLISTIC AND TRANSVERSAL APPROACH, that would include all actors of the Food System. 4. In parallel of new policies, the group discussions addressed the importance of individual responsibility in the transformation of the food system. RAISING AWARENESS is therefore a major focus for both YOUTH AND ADULTS. This awareness must be strengthened through a more widespread access to trainings, clear and fair sustainability rating , and a strengthened producer-consumer relationship. Refocusing on the quality of our food would allow a stronger public health, less waste and an economically stable food system in the long term. 5 The FOOD WASTE REDUCTION is also a crucial step for the transformation towards a sustainable food system. A drastic reduction could be achieved through a JOINT EFFORT OF THE CONSUMER AND THE RESTAURANT OWNERS to prepare smaller portion of raw products. Read less

TOPIC 1: SUSTAINABLE COLLECTIVE CATERING: The stakeholders discussed how the SHARE OF LOCAL AND ORGANIC PRODUCTS could be increased and how an EXEMPLARY PURCHASING POLICY for the imported products could be set for the public and private collective catering, through a LEGISLATIVE FRAMEWORK and appropriate FINANCIAL SUPPORT. Participants also discussed current NUTRITIONAL RECOMMENDATIONS. I. PRIORITY ACTIONS: (1) The participants declared that AN INCREASED COMMUNICATION is essential to extend the impact of the current initiatives aiming at increasing the share of local and organic products. Comm... Read moreunicating on success stories and achieved results is crucial to raise awareness among consumers and producers and to enable further implementations. (2) The second action identified was the need for a COORDINATED FRAMEWORK BASED ON A DIALOGUE BETWEEN STAKEHOLDERS. Policies, economic incentives, and penalties should be CONTEXT SPECIFIC MEASURES put in place according to the stakeholder’s dialogues. Such a dialogues would IMPROVE THE STAKEHOLDER’S UNDERSTANDING of the complex collective catering system. (3) Collective catering is a difficult environment because budgets depend on several factors (public-private institutions). PUBLIC-PRIVATE PARTNERSHIPS should ensure a significant FINANCIAL SUPPORT. This increased economic support from the State would allow restaurant owners to make a transition to sustainable sourcing and, consequently, increase demand for the local producers. (4) The possibility of a TAX ON PRODUCTS WITH A HIGHER CO2 impact has been discussed as a complementary and non-confrontational measure. The participants stated that it is crucial to consider the consumers financial situation while showing the ‘real cost’ of the products to raise awareness and strengthen INDIVIDUAL RESPONSIBILITY. (5) Collective catering should be used to consolidate PUBLIC AWARENESS. Canteen and restaurant owners are actors of change and can influence the PERCEPTION OF A BALANCED AND SUSTAINABLE MENUS (e.g. by preparing them at elementary schools). (6) The public awareness will result in sustainable consumption habits only if it is combined with more TRANSPARENCY. Consumers should have a complete information disclosure on the products they buy and consume to be able to make healthy and sustainable choices. (7) The participants highlighted the need to update and increase information and transparency on NUTRITIONAL STANDARDS. The dietary recommendations (SSN) do not always reflect state of the art nutritional standards and are often misunderstood by the population (in terms of quantity and consumption of meat). (8) A BETTER IDENTIFICATION OF PLANT BASED PROTEINS IN THE FOOD PYRAMID is necessary. Sustainable catering should not be based on the substitution of animal proteins by vegetable proteins, which is not sustainable and represent a financial burden, but by vegetarian cuisine. (9) The menus should be simplified and served in smaller portion to REDUCE FOOD WASTE. Restaurant owners should encourage clients to use "doggy bags" to recover unfinished food. (10) To adapt their menus, dieticians and cooks should receive adequate TRAINING to enhance their skills and knowledge about using more local, organic products. The reduction of animal products, out-of-season vegetables, and highly processed products would limit the overall costs for restaurant owners. (11) Overall, the participants agreed that a HOLISTIC APPROACH including the prices, the supply system and the kitchen is needed. II. POTENTIAL CHALLENGES: (1) The participants noticed a LACK OF COORDINATED DIRECT INTERVENTION by the state and municipalities (cantons/communes). The challenge is to have FLEXIBLE FOOD SYSTEMS FRAMEWORK/POLICY at a federal level, which allows context specific implementation by each level of decision making (federal, canton, municipality). (2) The collective catering has the power to influence the offer, but the transition period from conventional to sustainable sourcing can be long. The challenge is TO SUPPORT THE REORGANIZATION/ TRANSFORMATION OF THE AGRICULTURAL AND PROCESSING SECTOR to adjust to changing needs by collective catering. Read less

TOPIC 2: CONSUMER AWARENESS: Participants discussed about how consumers can be actors of a sustainable food system by buying sustainable, local, and seasonal products and by reducing food waste. Participants also talked about how consumers could have access to healthy and sustainable food and to the relevant information about food and production. I.PRIORITY ACTIONS: 1.The group stated that most of the AWARENESS INCREASE should be achieved through YOUTH EDUCATION. The young generation of consumers can directly bring change in their households. The learning process should include KNOWLEDGE AND S... Read moreKILLS LEARNING, with hands-on activities (guided tastings, nutrition education etc) and experiences in farms, and should be accessible to all. Effort made to help them DISCOVER HEALTHY DISHES should be strengthened. 1. ADULT’S KNOWLEDGE AND KNOW-HOW in terms of sustainable cooking should be improved, to establish NEW HABITS of cooking raw products instead of buying processed products. Activities (tastings, cooking) could be accessible to train consumers without being prescriptive. 3. BRINGING CONSUMERS AND PRODUCERS TOGETHER is an essential axis to create a dialogue and to increase the value of sustainable food from the consumers perspective. Consumers can go to farms (farm visits, direct sales, etc.) or farmers can come to meet them (urban farms, markets, etc.). This relationship makes the consumers aware of the importance to eat seasonal and non-standardized fruits/vegetables to reduce imported products and food waste. 4. FOOD WASTE REDUCTION is a key driver to mitigate climate change. Consumer’s knowledge in preparing food from raw products, their purchasing habits of ‘non-standardized’ products and the understanding about products shelf-life should be improved. 5. Once consumers are aware of their individual responsibility, TRANSPARENCY on the origin of food products, production and environmental impact should be accessible. Federal Office of Environment shall provide frame conditions for healthy and sustainable food consumption that prevent misleading "green" marketing ("healthwashing, green washing"). The indication of origin must be improved, also for products supplied to restaurants. The Nutri-Score and the Eco-score are good tools; however, a single system is needed instead of multiple overlapping labels. 6. The over-consumption of meat has a proven impact on the environment and health. However, it is often replaced by "ultra-processed" foods whose over-consumption is associated with certain non-communicable diseases. Participants agreed that a REDUCTION OF MEAT consumption should be based on AWARENESS AND VOLUNTARY ACTIONS and meat should not be replaced by processed food. 7. Fighting marketing that stimulates buying large quantities of food will contribute to REDUCE FOOD WASTE. In restaurants, we need to change habits; by being able to choose the size of the meals and by having the option to take the unfinished food to go. 8. There is a real necessity to establish FAIR PRICES for the stakeholders (producers, consumers, distributors etc). The participants suggested to impose taxes on unhealthy or ultra-processed products and tax revenues could be redistributed to households unable to afford quality food. The question on true cost accounting in setting fair product price was raised, but a consensual answer was not reached. II.CHALLENGES: 1.We need to contextualize Swiss consumption at a global level. A certain proportion of the meat consumed in Switzerland comes from abroad and has a "spill over effect". This important IMPACT OF SWISS CONSUMPTION ABROAD should be considered. 2. We need to recognize that not all people have the same level of knowledge, interest or commitment about this issue. We need to bring into the conversation actors closer to the social realities of cities. 3.The future food system needs to consider the food insecurity of certain population groups. 4. It is interesting to consider the cultural diversity of the different neighbourhoods in terms of food consumption. 5.The food supply consists mainly of highly processed foods. This offer needs to adapt with the change of the consumers purchasing habits. Read less

TOPIC 3 : FOOD POLICIES: Participants discussed on developing local agriculture to reduce processing, packaging and transportation and how to support local and regional initiatives on awareness raising, information dissemination and training. Participants also talked about the need for a strong link between production and consumption at the federal level, and more precisely how the Confederation could put in place a comprehensive food policy which embeds agricultural policy and other sectoral policies such as health, food quality, nutrition, protection of resources and the environment, economy... Read more, and trade. I) PRIORITY ACTIONS: 1. Participants agreed that a NATIONAL COORDINATION was essential. The work done by the associations (civil society) as well as by the cities must serve as a basis. 2. A Food Policy should address a whole population, and ALL THE STAKEHOLDERS should be INCLUDED in the DISCUSSION and the ELABORATION. 2. It is particularly important to involve large retailers, which should have a diverse offer, also of local products, so that the consumer can choose quality products. 4. The stakeholders suggested to organize INTERSECTORAL MEETINGS/ WORKSHOPs at the federal level to build overarching policy addressing agriculture, food, health, and economy sectors (e.g. trade, export and import policies). 5. It is crucial to establish a RELATIONSHIP BETWEEN HEALTH AND FOOD PRODUCTS to transform production into something that is really needed. 6.The health funding should also be revised, as only 3% of the health care spending are spent on preventive health care. There is a necessity to emphasize the orientation of research in the field of health, particularly on prevention, through research on an adapted diet for instance. 7. Participants also stated that EDUCATION AND PROMOTION WORK is crucial to empower consumers. The consumers and the intermediaries need to have access to education and training and a priority needs to be set for the schools - there is a real necessity to train and inform teachers on sustainable food systems. The objective is to restore the appreciation of local products and encourage people to take the time to cook, learn about the products and adapt their consumption (e.g. less but local meat). 8. Empowered consumers require TRANSPARENCY to choose sustainable products. Distributors should provide full product declaration through coherent labelling. A food policy could penalise non-conform declaration and regulate its application with the appropriate governance structure. Moreover, transparency can encourage consumers to accept higher price. 9. We must find mechanisms to have FAIR PRICES for all the stakeholders. It is a necessity to convince large-scale retailers to pay producers well (fair pricing) and reduce intermediaries. 10.These fair prices should be accompanied with support mechanisms to allow consumers with a limited food budget to consume sustainably produced and healthy foods, as the involvement of consumers is essential to make the policies coherent. 11. It is important to integrate the issue of FOOD WASTE by sensitizing value and use of agricultural products (non-standardized products) and by reducing food waste in the shops as well as in the restaurants. 12. The participants expressed that the SUPPORT/INCENTIVES TO LOCAL INITIATIVES must be reinforced and broadened. There is the need to set up a system to promote local products at various levels (e.g. access to markets, access to land, training, information, etc.). 13. Finally, the IMPLEMENTATION OF THE FOOD SECURITY INITIATIVE is still pending and farmer’s role as a food producer should be put at the centre. II. CHALLENGES: 1. A policy coordination at the federal level may be more COMPLICATED, which may take time 2. LOCAL SENSITIVITIES are not always identical with the federal level, and a federal policy could not be adapted to what is offered at the local level. Read less

The GROUP DISCUSSIONS of the workshop gathered 33 representatives, who affirmed their will to contribute to the transformation of cities food systems, without denying nor shifting responsibilities to other stakeholders. Although participants tended to agree on the issues at stake, several challenges and trade-offs were identified: 1. Organic labels can convey information to consumers in a clear and simple way, which make it easier for them to choose products. However, they can be used for products that do not reflect sustainable consumption. This is especially true for imported products or pro... Read moreducts grown under greenhouse which, despite the organic label, may have a higher CO2 impact/footprint. Product labels lack of full transparency and prevent informed decision making by consumers. It is therefore necessary to adopt an INCLUSIVE PRODUCT DECLARATION POLICY, rendering local products and fair trade more competitive due to informed purchase decisions. 2. Legislative and promotional efforts do not automatically translate into increased consumption of organic products or plant-based proteins. It is impossible to ask farmers to produce them if the demand does not exist or if they compete with imported products. A COORDINATED APPROACH is needed to promote consumption that is local, organic and healthy. 3. THE OBJECTIVES of efforts towards sustainable consumption are sometimes CONTRADICTORY. It is therefore difficult to reconcile the health aspect, eating habits and sustainability to organize efforts with compatible objectives. This is particularly the case for restaurants serving old age homes, which must reconcile habits of certain segments of the population with the consumption and nutritional guidelines and policies. 4. While laws do have the power to drive change in consumption patterns, the lack of legislation should not be an excuse for inaction. Efforts can be made on a VOLUNTARY BASIS and are said to BE MORE EFFECTIVE than any government effort. 5. While participants highlighted the necessity to have more PARTICIPATORY APPROACHES framed by the state, to have more credibility; others questioned the legitimacy of participatory approaches and pictured it as an obstacle. Read less

The City Dialogue Geneva and Lausanne is part of the second stage (out of three) of the Swiss National Food Systems Summit Dialogue, convened by the Delegate of the Federal Council for the 2030 Agenda of the Federal Department of Foreign Affairs (FDFA) and curated by the Federal Office for Agriculture (FOAG). The 1st national food systems dialogue (23 March 2021) involved food systems stakeholders at national level and discussed 8 future statements developed on the basis of the five Action Tracks of the Food Systems Summit, and of the food systems approach of the 2030 Sustainable Development S... Read moretrategy 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. The 2nd round of dialogues focused on context-specific discussions in selected cities representing three linguistic regions, namely Zurich/Basel (German) Geneva/Lausanne (French) and Bellinzona (Italian). The aim of the City Dialogues was to take up current key topics of the cities related to sustainable food systems and to involve a broad range of stakeholders to discuss concrete, feasible measures in these topics. The cities of Geneva and Lausanne proposed the following priority TOPICS for the dialogue: 1. SUSTAINABLE COLLECTIVE CATERING, 2. CONSUMERS AWARENESS and 3. FOOD POLICIES. These topics were formulated as future statements, describing an ambitious situation to be realized within ten years and serving as a common frame for the discussion group. Participants were asked to think of CONCRETE ACTIONS leading to achieve the future statements, by bearing in mind the synergies and trade-offs inherent to the anticipated transformation. These discussions enable representatives to dress a comprehensive exploration of their local food systems and to suggest some solutions, policies, or joint actions. Read less

The GROUP DISCUSSIONS allowed all the stakeholders to share and have a constructive exchange, in a cordial atmosphere. The different groups reached the following main results and conclusions: 1. DEFINE A SYSTEMIC FRAMEWORK INTEGRATING CLEAR ENVIRONMENTAL, SOCIAL AND ECONOMIC CRITERIA to strengthen the implementation of sustainable food systems. This framework should embed agriculture, environment, nutrition and the public health interests, synergies, and trade-offs. The strategic frame shall ensure healthy and sustainable food for all by defining desirable diets for Switzerland in the next 30 ... Read moreyears, reducing meat consumption and food waste, while improving the sustainability of our food system (e.g. preservation of ecosystems, land and soil, viability of the food system…). 2. The strategic frame shall serve the elaboration of a FEDERAL FOOD POLICY. Such a policy should encourage and allow a financial support to the cantons and municipalities initiatives. The right to healthy and nutritious food at national level should also be included. 3. The elaboration of a federal food policy should be built through a HOLISTIC AND TRANSVERSAL APPROACH, that would include all actors of the Food System. 4. In parallel of new policies, the group discussions addressed the importance of individual responsibility in the transformation of the food system. RAISING AWARENESS is therefore a major focus for both YOUTH AND ADULTS. This awareness must be strengthened through a more widespread access to trainings, clear and fair sustainability rating, and a strengthened producer-consumer relationship. Refocusing on the quality of our food would allow a stronger public health, less waste and an economically stable food system in the long term. 5 The FOOD WASTE REDUCTION is also a crucial step for the transformation towards a sustainable food system. A drastic reduction could be achieved through a JOINT EFFORT OF THE CONSUMER AND THE RESTAURANT OWNERS to prepare smaller portion of raw products. Read less

TOPIC 1: SUSTAINABLE COLLECTIVE CATERING: The stakeholders discussed how the SHARE OF LOCAL AND ORGANIC PRODUCTS could be increased and how an EXEMPLARY PURCHASING POLICY for the imported products could be set for the public and private collective catering, through a LEGISLATIVE FRAMEWORK and appropriate FINANCIAL SUPPORT. Participants also discussed current NUTRITIONAL RECOMMENDATIONS. I. PRIORITY ACTIONS: 1. The participants declared that AN INCREASED COMMUNICATION is essential to extend the impact of the current initiatives aiming at increasing the share of local and organic products. Commu... Read morenicating on success stories and achieved results is crucial to raise awareness among consumers and producers and to enable further implementations. 2. The second action identified was the need for a COORDINATED FRAMEWORK BASED ON A DIALOGUE BETWEEN STAKEHOLDERS. Policies, economic incentives, and penalties should be CONTEXT SPECIFIC MEASURES put in place according to the stakeholder’s dialogues. Such a dialogues would IMPROVE THE STAKEHOLDER’S UNDERSTANDING of the complex collective catering system. 3. Collective catering is a difficult environment because budgets depend on several factors (public-private institutions). PUBLIC-PRIVATE PARTNERSHIPS should ensure a significant FINANCIAL SUPPORT. This increased economic support from the State would allow restaurant owners to make a transition to sustainable sourcing and, consequently, increase demand for the local producers. 4. The possibility of a TAX ON PRODUCTS WITH A HIGHER CO2 impact has been discussed as a complementary and non-confrontational measure. The participants stated that it is crucial to consider the consumers financial situation while showing the ‘real cost’ of the products to raise awareness and strengthen INDIVIDUAL RESPONSIBILITY. 5. Collective catering should be used to consolidate PUBLIC AWARENESS. Canteen and restaurant owners are actors of change and can influence the PERCEPTION OF A BALANCED AND SUSTAINABLE MENUS (e.g. by preparing them at elementary schools). 6. The public awareness will result in sustainable consumption habits only if it is combined with more TRANSPARENCY. Consumers should have a complete information disclosure on the products they buy and consume to be able to make healthy and sustainable choices. 7. The participants highlighted the need to update and increase information and transparency on NUTRITIONAL STANDARDS. The dietary recommendations (SSN) do not always reflect state of the art nutritional standards and are often misunderstood by the population (in terms of quantity and consumption of meat). 8. A BETTER IDENTIFICATION OF PLANT BASED PROTEINS IN THE FOOD PYRAMID is necessary. Sustainable catering should not be based on the substitution of animal proteins by vegetable proteins, which is not sustainable and represent a financial burden, but by vegetarian cuisine. 9.The menus should be simplified and served in smaller portion to REDUCE FOOD WASTE. Restaurant owners should encourage clients to use "doggy bags" to recover unfinished food. 10. To adapt their menus, dieticians and cooks should receive adequate TRAINING to enhance their skills and knowledge about using more local, organic products. The reduction of animal products, out-of-season vegetables, and highly processed products would limit the overall costs for restaurant owners. 11. Overall, the participants agreed that a HOLISTIC APPROACH including the prices, the supply system and the kitchen is needed. II. POTENTIAL CHALLENGES: 1. The participants noticed a LACK OF COORDINATED DIRECT INTERVENTION by the state and municipalities (cantons/communes). The challenge is to have FLEXIBLE FOOD SYSTEMS FRAMEWORK/POLICY at a federal level, which allows context specific implementation by each level of decision making (federal, canton, municipality). 2.The collective catering has the power to influence the offer, but the transition period from conventional to sustainable sourcing can be long. The challenge is TO SUPPORT THE REORGANIZATION/ TRANSFORMATION OF THE AGRICULTURAL AND PROCESSING SECTOR to adjust to changing needs by collective catering. Read less

No se presentaron

Las acciones que viene adelantando el país están orientadas hacia la eliminación del hambre y la malnutrición; el acceso, disponibilidad e inocuidad de los alimentos; el acceso, disponibilidad e inocuidad de alimentos; tierra y recursos productivos; derecho a la alimentación; información, educación y comunicación en seguridad alimentaria y nutricional; la asociación y defensa de los consumidores/as; la gestión integral del cambio climático y de la biodiversidad, la prevención y reducción de las pérdidas y desperdicios de alimentos; producción y consumo sostenibles; la promoción... Read more de las cadenas de valor locales y compras públicas de alimentos; la eliminación de la pobreza y las desigualdades; la resiliencia para la protección social, la reducción de riesgos a los más vulnerables (niños y niñas, mujeres, campesinos/as, migrantes), la gestión integral del riesgo de desastres, y la gestión de la pandemia. A partir de las acciones mencionadas, se identificaron los siguientes retos para alcanzar sistemas alimentarios sostenibles en Colombia: agricultura sensible a la nutrición; fortalecimiento de gobernanza del sistema agroalimentario; mejora nutricional de trabajadores agroalimentarios; fortalecimiento y participación comunitaria en toma de decisiones alrededor de la seguridad alimentaria y nutricional hacia el derecho humano a la alimentación; mejoramiento de cadena de transformación de alimentos; promoción de dietas saludables y sostenibles; fortalecimiento de cultura alimentaria local; promoción de ambientes y entornos alimentarios saludables y sostenibles; articulación de la Estrategia de información, educación y comunicación en seguridad alimentaria y nutricional como apuesta de país; implementación de la ley sobre compras locales de alimentos; agroecología y regeneración de ecosistemas y sistemas alimentarios; formalización e implementación de Política de pérdidas y desperdicios de alimentos; empoderamiento y participación de las mujeres y los jóvenes en los sistemas alimentarios; inclusión de grupos étnicos en los sistemas alimentarios sostenibles; trabajo digno en cadena agroalimentaria; aseguramiento y protección social en la ruralidad y vulnerabilidad; resiliencia de sistemas alimentarios en contextos humanitarios; mejora en calidad de asistencia alimentaria y nutricional en emergencias y su adaptación a los contextos. Read less

A)ACCIONES ADICIONALES: Política de producción y consumo sostenible; promoción de alimentos ancestrales y biodiversos; Plan Nacional de negocios verdes; Estrategia Nacional de Economía Circular; herramientas educativas para prevenir pérdidas y desperdicios de alimentos, proyecto de generación de bioinsumos; mejores prácticas agrícolas y uso eficiente de agroquímicos; promoción de sistemas alimentarios sostenibles y seguridad hídrica para su protección; análisis del impacto ambiental de dietas actuales y su adaptabilidad climática; restauración y conservación de ecosistemas; hoj... Read moreas de ruta para nueva alimentación y uso del suelo; fortalecimiento de resiliencia agroclimática en territorios de mayor afectación por múltiples amenazas; fortalecimiento, recuperación y promoción de biodiversidad nativa; Programa de ecosistemas secos; sistemas alimentarios locales adaptados al clima y agrobiodiversidad; acuerdos con subsectores agropecuarios para gestión de cambio climático; mesas técnicas agroclimáticas; inclusión de componente gastronómico, comunitario y local en el Programa de Alimentación Escolar y participación de la cooperación en la formulación de esta política pública; promoción de estilos de vida saludable y acciones en salud en zonas rurales y dispersas; iniciativa “Innovación para la Nutrición – I4N”. Read less

B) RETOS ADICIONALES: Ciencia, tecnología e innovación; contar con información periódica para realizar monitoreo y seguimiento (estadísticas oficiales, líneas de base, sistemas de vigilancia de pérdidas y desperdicios, inseguridad alimentaria, precios); articular acciones de salud pública con producción de alimentos; articular Guías Alimentarias Basadas en Alimentos con gestión del cambio climático, y fortalecer la sinergia entre esta última y la gestión del riesgo; empoderamiento de consumidores para equilibrar oferta y demanda; armonización de políticas para mejorar eficienci... Read morea en inversión pública; gobernanza de recursos naturales y productivos para grupos étnicos, asegurando su acceso y el de pequeños productores y organizaciones locales a programas (protección de la Amazonía como bien público global); implementación del enfoque territorial (respetar vocaciones y condiciones ambientales, fortalecimiento de capacidades a alrededor de equidad y resiliencia especialmente en ruralidad, aplicación de este enfoque al Programa de Alimentación Escolar PAE); fortalecer financiación de instituciones, coaliciones público-privadas locales, municipales y departamentales, e impulsar el emprendimiento en esos niveles; herramientas de protección social sensible a la nutrición, también en atención a crisis y emergencias; vincular la labor humanitaria con acciones de desarrollo; impulso a restauración y agricultura regenerativa y cadena de valor de la producción agropecuaria; ampliación de oferta de alimentos (énfasis en proteínas del futuro con sostenibilidad); estrategias de comunicación efectivas basadas en comportamiento de la producción, transformación y consumo. Read less

C) PROPUESTAS: implementación de una instancia de seguimiento a conclusiones de los diálogos y la Cumbre; fortalecimiento de promoción en salud nutricional; cooperación técnica sobre rotulado nutricional; análisis de impactos del cambio climático sobre sistemas alimentarios y medidas de adaptación en sistemas locales; hoja de ruta de protección y uso eficiente del agua; acompañar diseño e implementación de la política pública de protección y recuperación de la agrobiodiversidad nativa; desarrollar laboratorios de innovación comunitaria; observatorio de sistemas agroalimentario... Read mores; protocolos sobre protección social sensible a la nutrición; apoyar la I4N como Game changer (HUB de innovación en SAN para Colombia, pacto regional ALC); ampliar acompañamiento técnico territorial para fortalecimiento de Política pública y gobernanza en DHAA y Sistemas Agroalimentarios con enfoque diferencial (facilitar diálogos entre organizaciones indígenas y entidades estatales para desarrollo de acciones conjuntas); implementación de estrategia de recuperación rápida de producción agropecuaria diversificada en contextos de riesgos y humanitarios; acompañar transición de economía lineal a circular; acompañar diseño e implementación de la Política Nacional para la prevención de Pérdidas y Desperdicios de Alimentos; consolidación de una mesa de comunicaciones interinstitucional (gobierno, agencias de cooperación y sociedad civil) para diseñar programa diferencial de cambio de comportamiento en Colombia; lineamientos de agricultura regenerativa; impulsar coaliciones con esquemas de gobernanza innovadores; financiación, canalización de recursos y apoyo técnico para agricultura familiar; apoyar reformulación de Política Nacional para la Gestión Integral del Recurso Hídrico; involucrar medios de comunicación, nacionales, regionales y locales; implementación hojas de ruta para nueva alimentación y uso del suelo; apoyo a implementación de ley de compras públicas; acompañar estrategia nacional para promoción de Estilos de Vida Saludable con participación comunitaria y enfoque territorial. Read less

De manera previa al evento, el equipo coordinador de los diálogos en Colombia llevó a cabo la identificación de las acciones que adelanta el país, y los retos que enfrenta con miras a la transformación de los sistemas alimentarios y su aporte al cumplimiento de la Agenda 2030. Dichos retos y acciones resultaron del análisis de las Vías de acción que propone la Cumbre sobre los Sistemas Alimentarios 2021. A partir de este ejercicio previo, el segundo diálogo se orientó, en primer lugar, a validar esta información y posteriormente, a identificar acciones y retos adicionales, además d... Read moree propuestas que contribuyeran en la construcción de la hoja de ruta, así como en la validación de la metodología y las temáticas a tratar en los diálogos subnacionales y nacionales subsecuentes. Por lo tanto, se contó con la participación de varias agencias y organismos de cooperación que trabajan alrededor de los sistemas alimentarios. La participación de estas agencias tuvo como objetivo adicional establecer sus contribuciones, desde su experticia y mandato, para enfrentar los retos hacia el logro de sistemas alimentarios sostenibles en el país. Los resultados de este segundo diálogo, junto con los del primero, servirán, por un lado, como insumo para la construcción de la hoja de ruta de los próximos diálogos subnacionales y nacionales, y por otro, como un primer paso hacia la consolidación de la apuesta nacional para el logro de sistemas alimentarios sostenibles que contribuyan al cumplimiento de la Agenda 2030. Respecto a los retos identificados por el equipo coordinador, los participantes recomendaron ligar los sistemas alimentarios con la reactivación económica y los impactos de la pandemia y abordar la resiliencia también desde contextos de riesgo y humanitarios, también se manifestó como necesaria una visión integral de los sistemas alimentarios a nivel nacional y regional, así como la integración de los retos identificados, a fin de desarrollar estrategias comunes para enfrentarlos. Read less

Group 5: Building the Resilience of Food Systems to withstand Vulnerabilities, Shocks and Stresses What actions in next 3 years will have greatest impact on the Discussion Topic? • Promote dry season farming/irrigated agriculture • Conduct massive public enlightenment on the reality of climate change, its causes and effects on agriculture • Farmers and vulnerable communities should be empowered on how to cope with shocks and stress resulting from climate change • Adequate security should be provided everywhere to enable farmers go to farms. • Address farmers-herders conflict to preve... Read morent destruction of farmlands. • Promote intensive agriculture (maximise more output from available land) and perennial agriculture (e.g., agroforestry, orchard) • Promote agricultural mechanization • Adopt soil conservation techniques to prevent soil erosion and loss of nutrients • Promote sustainable and climate smart agricultural practices • Generate and disseminate weather forecasts and advisories • De-silt rivers and construct dykes on dams to enable impounding of more water • Commission scientific studies to identify areas vulnerable to flooding • Identify and use local (indigenous) knowledge in predicting, avoiding and withstanding the effects extreme weather events. • Restore urban and regional plans and control development • Avoid deforestation and forest degradation • Plant early maturing and drought tolerant crops • Construct small irrigation infrastructure such as rain harvesting structures, earth dams • Promote the use renewable energy in agriculture • Promote agro-ecology techniques and practices such as System of Rice Intensification (SRI) • Create more carbon sinks in soil and biomass What contributions will our organisations make? • Develop new policies on climate smart and sustainable agricultural practices • Create awareness on vulnerabilities of agriculture to climate change • Recruit and train extension workers on climate smart and sustainable agriculture • Disseminate new technologies and knowledge on climate smart agriculture • Provide seedlings for agroforestry, woodlots, shelterbelts, windbreaks and orchards • Implement measures to curb desertification and land degradation • Provide emergency relief to victims of extreme weather events • Develop drought resistant and early maturing varieties • Identify the best ways of utilizing invasive species as animal feeds Develop nutrients bio-fortified crops How will it be possible to tell if these actions are being successful? • New policies on climate smart and sustainable agricultural practices • Agricultural funding, subsidies and insurance reaching hard to reach and very poor farmers • Farmers have access to improved, drought resistant, early maturing varieties • More farmers adopting intensive, integrated, irrigated and perennial agricultural systems • More farmers adopting livelihood diversification initiatives such as apiary and aquaculture. Read less

• Improve rail transport to address challenges of transportation of farm produce from farm to fork. • Allow stakeholder shareholdings in transportation sector to prevent possible sabotage of the on-going effort to improve the rail transport. • Pursuing market-driven production to enhance farmers’ income versus low dietary diversity for the family. • Government investment in value addition to agricultural produce to reduce wastage, and failure of government owned businesses. • Contract farming and controversies around contractual agreements in the face of price fluctuations. • Sub... Read moresidies for agricultural inputs, and targeting of intended beneficiaries – are subsidies needed when they go only to political farmers? • Development of a Social-Business Model of Agriculture, which promotes hard work for greater reward in the sector. This could be achieved through policies, which protects against over exploitation of resources and healthy competition for resources use and control. • Conflict and restlessness amongst youths especially which can be managed through dialogue and conflict resolution. • Vulnerability of women, which might deny them leadership positions which can be managed through leadership training and support. • Insecurity in production clusters which can be managed through adequate security arrangements in communities. Livelihood: Provide alternative livelihood. Insecurity: Improve security in rural areas to make it possible for farmers go to farms Funding: Provide funding and make it accessible to poor and voiceless farmers Technical support: Raise the capacities of extension workers and ensure extension services is available to all farmers Information: Provide weather, market and other information on time to all farmers in a manner they will understand Market: Create marketing channels that will protect farmers from middle-men. Price control: Set guaranteed minimum prices on agricultural produce to make farming economically attractive. Read less

The global problem of food scarcity is exacerbated by the constant increase in population growth, with no complimenting increase in the output of agricultural produce. Over the years it has become a major focus of most governments, including Nigeria, to provide enough food for the citizenry which will in-turn curb the series of social discord that could emerge if a hunger-crisis breaks out, and create an enabling atmosphere for strategic economic development by providing the working population with one of the most important physiological needs. The rapid globalization of the Agricultural marke... Read morets has led to the generation of new production and distribution systems, as well as new consumption patterns. One of the objectives of modern agriculture is to reduce to the barest minimum the problems associated with agricultural loss, wastages and output underutilization by ensuring an efficient optimization of all the linkages between the producer and final consumer through the “Value-Chain” concept. The dialogue was an exploration of the Nigeria Food Systems, guided by the Five Action Tracks of the UN Food Systems Summit. The participants, broken into groups based on these Action Tracks, engaged in fruitful and deliberate discourse on our food systems, especially how the system functions, who the major actors, what are the country’s potentials, weakness/vulnerabilities/challenges and what needs to be done urgently to transform or address these issues so that the system can be able to provide, in a sustainable manner, enough quantities and qualities of food that is nutritious, affordable, taking into consideration gender balancing, sustainability and can be all inclusive. From the discussions held, it was generally noted that the Nigeria Food system faces a lot of challenges that make it very difficult to provide food that is affordable, sustainable, nutritious and safe in the right quantity and quality for all citizens. The food systems in the country are faced with heavy post-harvest losses, both at farm level, storage and processing levels. There is also serious food price instability that makes quality food inaccessible to majority of Nigerians in a sustainable way. A sporadic and longer period of insecurity across the country has also made agricultural activity unpredictable, with attendant loss of productive time and resources. The dialogue also focused on food safety, nutrition, youth involvement and gender mainstreaming across all value chain activities. Climate change is real and has serious repercussion on the Nigerian agriculture, thus the dialogue also deliberated serious on irrigation potentials and resourceful intervention in this regard. Environmental degradation and pollution have rendered our soils unproductive, with attendant decline in productivity. Thus a lot of discussion on regenerative and/or conservation agriculture was highly discussed as potential solutions to our declining soil fertility and attaining sustainable and functional food systems. Nutrition has featured strongly across the groups; introduction and sensitization on nutrient dense crops were discussed and recommended. The dialogue also focused on transformation the food systems towards mechanization as a means to rejuvenate and inject intensification towards raising productivity in a sustainable manner. Read less