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The participants generated more new ideas across groups after the panel discussions. The “Buy One Donate One” model of some social enterprises mentioned by the participants in the discussion of Sunshine School Meal reminded the host of another case, which connected the Sunshine School Meal and Monday's “Ecological Diet Day” on group discussion. In this case, if a consumer shares a vegetarian meal on a review website, the website will donate one dollar to poverty alleviation. If this method is applied in the two cases group discussion, it will establish a connection between the public's... Read more awareness of the problems of excessive consumption and food shortages in the food system, create encouragement for the public to transform into sustainable diets, and at the same time，it helps poverty alleviation nutritional improvement business to dig out commercial resources. Read less

The participants also had an outlook on how to mobilize the whole society to participate in it widely. For example, through the crowdsourcing model, professional organizations set up a framework and invite practitioners from all over the country to fill in the information to form an open-source toolkit of "School Meal Operation Guide", which will identify the problems that may be encountered in each link and the corresponding The solutions are collected so that locals and even students can understand.

With the implementation of the Sunshine School Meal Program, the malnutrition rate of students has dropped significantly. However, the "double burden" has begun to appear meanwhile. the overweight and obesity rate of students has gradually increased. In terms of this increasingly difficult challenge, on the basis of the above discussion on building a localized food system, the participants in the discussion mainly contributed their experience from the perspective of how to systematically improve the nutritional level of chefs and carry out food education for students. For example, the developm... Read moreent of online courses, while linking with local chef associations and cooking schools, combining online and offline to empower chef groups in a manner of from point to the area. "Food Rainbow Spell" uses gamification to establish the most direct connection between children's minds, food, and nature, and at the same time provides an intuitive and easy reference for chefs to purchase diverse ingredients which are rich in multiple nutrients. Read less

To produce diverse and high-quality ingredients locally and to establish a more balanced supply and demand system requires a lot of effort and more costs. Without the participation of multiple parties in society, it is difficult to truly realize this vision. Under the coordination of local governments, it is crucial to establish a joint construction mechanism involving schools, parents, farmers, cooperatives, companies, and social organizations. From the perspective of ensuring the quality of school meals for their children, parents should be important supervisors and beneficiaries at the same... Read more time. The localized food system also helps to create employment locally, so that children are no longer left behind. The participants mentioned many practical models, such as the combination of school farming, localization teaching, and work-study, courtyard economy, family farms, To develop a model of ecological agriculture and mutual support among communities. Read less

Participants in the discussion repeatedly stressed the importance of building a local food system that not only helps local economic development but also enhances resilience to the uncertainty of environmental change. In the local food system, the value of local ingredients can be maximized. For example, it was mentioned in the discussion that in the arid northern part of Shanxi province, every family has soybeans in their yard. Soybeans grow very easily and can be made into a variety of soy products, enriching recipes. It can also be made into soy milk as a substitute for milk. Even soybean y... Read moreogurt can be fermented to become a sweet product for children. In addition, planting soybeans has the effect of fixing nitrogen and improving soil fertility. By making full use of local ingredients for innovation, we can better maintain the quality of nutrition and avoid problems such as excessive processing and packaging contamination of foreign foods. Read less

The Sunshine School Meal Data Platform (hereinafter referred to as the “Data Platform”) was established by the China Development Research Foundation in May 2015. It has covered 13 provinces, 100 counties, more than 9,200 schools, and over 3.5 million students around the country. The data platform monitors and analyzes recipes, purchase prices of ingredients, the quantity of purchase, the quantity of consumption, and the number of people to eat, which increased the transparency of the use of dietary subsidy funds and the quality of local policy implementation, transformed the local governme... Read morent’s concept of governance, and improved the nutritional conditions of rural students obviously. According to the standards from China’s Dietary and Nutrition Guidebook for Rural Students, nutritional meals in most monitored counties have met students’ basic needs in general, meat intake has reached a sufficient amount but heavily relies on pork. Other nutrition problems include critically low intake of legumes and beans, too much salt and fat, calcium and vitamin-A deficiency, and so on. More diversified food sources are necessary to safeguard students’ nutrition when they still face the risk of hidden hunger when the quality of food they eat does not meet their nutrient requirements. Participants in the discussion suggested that the Data Platform should add local small-scale supplier databases for nearby township schools to choose from. Through accurate digital governance, it can open the access for small farmers and achieve the organic combination of standardization and flexibility of procurement mode. Of course, this depends on the preconditions such as information and communication technology as well as the concept of local governance. Read less

1. Make joint efforts to nourish a campus culture for promoting food literacy In many schools and universities, we see students rush into the crowded canteens during the short lunch break to grab something to eat, many of them choose unhealthy foods high in calories that can quickly bring satisfaction. To address the challenge, leadership, educators, chefs, nutritionists, all staff and students, and even parents should strive to nourish a culture in which the interwoven pleasures of cooking and sharing healthy food become an integral and memorable part of the campus culture. Keystone Academy n... Read moreot only makes reference to environmental awareness twice in its Mission, but also actively explores what that means with a number of initiatives to engage students and enable behavior change. In 2019, it seems to be a sudden decision for the school to go completely vegetarian every Monday, but most of the teachers and students embraced the journey, as environmental consciousness has long been a part of the campus culture. 2. Shift the mindset of meal-offering from pursuing variety and quantity to improving the nutritional quality The standardized dish library of Zhejiang University's smart cafeteria has recorded information on 3,000 dishes, and the variety of dishes is amazing. Many schools are also pushing the envelope to meet the diverse tastes of their students. Discussion participants mentioned the idea of introducing standardized, measured nutritional combo meals that revolve around local, seasonal, plant-based ingredients, with each cafeteria's culinary team and nutritionist taking full advantage of their talents and creativity to lead the menu changes. The number of nutritional combo meals in each cafeteria should not be large but can present different dining styles so that the menu is not repetitive, this might be a path worth exploring. The popularity of healthy dishes should be used as a criterion for healthy competition among different cafeterias, with corresponding incentive mechanisms. 3. Promote Chefs’ Leadership It is always agreed that there are only two kinds of food in the world: delicious ones and the contrary. Participants all believed that chefs should play a critical role in promoting healthy and sustainable food. It requires scientific and systematic training for chefs. Moreover, participants also emphasized the importance of opening up career development channels, the opportunity of title evaluation, and a favorable policy for household registration for future chef leaders. 4. Raise Students’ awareness of the true cost of food Based on the existing nutrition and health perspective, expanding monitoring dimensions of the intelligent system to fully utilize its scientific, accurate and transparent information, can raise students’ awareness of the true cost of food and the benefits of healthy eating from all aspects. Thus, they can be nudged to better eating habits. 5. Utilizing behavioral interventions to effectively guide dietary habit change Behavioral science can also provide many ideas to guide healthy eating through food education and advocacy. For example, the widespread application of the "Nudge" principle can have a multiplier effect. In recent years, some experience has been gained from experiments and studies, for example, discussion participants mentioned • Direct substitution with products that mimic meat, such as plant-based meats. • Placing healthy dishes in easier-to-reach places when laying out dishes. For example, in a buffet, place plant-based dishes at the front of the pick-up line. • List plant-based dishes at the front of the menu. • When naming dishes, be sure to make healthy dishes appetizing. A common misconception is that nutritious meals are often named with an emphasis on benefits such as "healthy" and "low-cal" while undermining the appeal of the dish itself in terms of taste. • By the same token, avoid using labels like "vegetarian". Studies have shown that feel-good, planet-friendly, direct protein and sun-powered are all good choices to convey the same meaning. The role of role models should not be overlooked either. When the Good Food Fund visited Google's corporate headquarters during the 2019 Food Leadership Forum, they found that four of the five main courses in their employee cafeteria lunch buffet were made entirely from plant-based ingredients. According to Yale's annual report, 85 percent of the options in their student cafeteria are vegan. Inviting lectures from leading experts in the field also helps to convince students of the concept of healthy eating. Read less

How to improve school meals to achieve one health (human-animal-planet)? 1) In rural areas: address malnutrition (and hidden hunger), improve food diversity, reduce over-dependence on pork and promote plant proteins, support local and smallholder producers 2) In cities: promote plant-forward healthy eating, promote animal welfare (eat less but better meat) Please see the attachment for more background information on the three practice examples and the specific challenges they face.

Recomendaciones generales: ❖ Desde el FIDA, generar estrategias globales y regionales para el respeto de los derechos de la Madre Naturaleza e instar que los Gobiernos adopten medidas de política de relación armónica teniendo presente los saberes y conocimientos ancestrales de los pueblos indígenas. ❖ Se recomienda apoyar a los pueblos indígenas en su posición de No a la minería a cielo abierto en los páramos, bofedales, tunas y ojos de agua.

Pista de acción 5: Crear resiliencia ante las vulnerabilidades, las conmociones y las tensiones En el marco de la Pandemia u otros efectos negativos de desastres naturales y del Cambio Climático ¿Cómo visibilizar, recuperar, revitalizar y fortalecer los sistemas productivos Indígenas, conocimientos, tecnologías locales y ancestrales, con el fin de generar circuitos económicos solidarios? ¿Qué hay que hacer para que los productores Indígenas tengan un “seguro social” y “seguro agrícola”, que proteja las pérdidas de cultivos por lluvias, granizo, sequía y otros fenómenos na... Read moreturales? ➢ Apoyo con planes y programas de rescate y fomento de los saberes y conocimientos ancestrales para la mitigación y adaptación al cambio climático, conservación de los bosques y apoyo con planes y programas para la reforestación con árboles nativos de ecosistemas degradados. ➢ Establecimiento de planes y programas para el intercambio y trueque de productos nativos con las comunidades, cuyas prácticas ancestrales han sido determinantes para la soberanía alimentaria frente a los impactos del Covid-19. ➢ Instalación de centros de información regionales para el intercambio y diálogo de saberes hacia la acción entre el conocimiento científico y los saberes ancestrales con el objetivo de conservar y fomentar la agrobiodiversidad, así como en el manejo de animales nativos y recursos ictiológicos. ➢ Que el FIDA inste a los Gobiernos nacionales el establecimiento del seguro social agropecuario para los pueblos indígenas coordinado por sus organizaciones para los productores, sea de nivel familiar o asociativos, que sufren consecuencias por el cambio climático. Read less

Pista de acción 3: Impulsar la producción favorable con la naturaleza En el marco de los sistemas de producción agroalimentarios ¿Qué recomendaría para reducir la pérdida de biodiversidad, el uso del agua, la degradación del suelo y las emisiones de gases de efecto invernadero, cuando se hace agricultura o ganadería? ¿Es importante la elaboración de políticas para la producción favorable con la naturaleza? Pista de acción 4: Promover medios de vida equitativos ¿Cuál es la mejor manera para que las prácticas, conocimientos y saberes de los Pueblos Indígenas, sean reconocidos y... Read more respetados a niveles locales, nacionales e internacionales en cuanto a los sistemas alimentarios propios? ➢ Se recomienda diseñar una estrategia coordinada entre productores de animales y productores agrícolas, para el mejoramiento genético con el apoyo de las universidades. El mejoramiento genético debe ser con técnicas ancestrales y apoyados por políticas públicas de los Estados nacionales. ➢ Apoyo del FIDA, para el poblamiento de los ecosistemas de alta montaña con camélidos andinos, como las alpacas, llamas y vicuñas, que son especies nativas adaptadas para la conservación del bosque nativo y la biodiversidad de las tunas, bofedales y páramos. El conocimiento ancestral de las comunidades indígenas está asociado con el manejo de estos animales nativos que no degradan la biodiversidad ni los ojos de agua, y más bien ayudan a su restauración ecológica y sedimentación del carbono forestal. ➢ Protección de bancos genéticos de animales y el germoplasma de semillas nativas, con procesos de selección y mejoramiento de sistemas de manejo de hatos. Apoyo del Estado y del FIDA con políticas con niveles de sanidad y manejo de animales. ➢ Los conocimientos y saberes ancestrales de los pueblos indígenas deben ser rescatados, conservados, fortalecidos y protegidos por su aporte estratégico a la agroecología y manejo de ecosistemas. Los Estados nacionales deben establecer políticas públicas de protección y fomento de estos conocimientos y desarrollar Protocolos Comunitarios para su gestión y su aplicación con el auspicio del FIDA. Read less

Pista de acción 1: Garantizar el acceso a alimentos sanos y nutritivos para todos ¿Qué recomendaciones específicas, orientadas a la acción, quisieran enviar al Secretariado de la Cumbre de Sistemas Alimentarios que puedan provocar cambios de políticas y de prácticas en esta cadena para garantizar el acceso a alimentos en cantidades suficientes, sanos y nutritivos para todos y todas? Pista de acción 2: Adoptar modalidades de consumo sostenibles ¿Qué recomendaciones sugiere para asegurar el consumo de alimentos sanos, inocuos, nutritivos y libres de contaminación, además de recomenda... Read morer acciones sostenibles para apoyar a la planificación integral de la producción comunitaria de alimentos Indígenas? ➢ Diseño de estrategias para el rescate de semillas y productos nativos a través del saber y conocimiento tradicional, con video clics que apoyen a las comunidades para la producción agroecológica tendiente a la provisión de alimentos sanos y saludables para la soberanía alimentaria y su inclusión en la cadena de mercado. Esta recomendación debe ser una de las líneas de acción clave del FIDA, para garantizar la soberanía alimentaria de los pueblos indígenas. ➢ Fomentar campañas de inocuidad y soberanía alimentaria con productos nutritivos y libres de contaminación, además de recomendar acciones estratégicas coordinadas y articuladas con las instancias oficiales de los Estados nacionales, con planes y programas de investigación y rescate de las semillas nativas. ➢ Que el FIDA establezca un mecanismo financiero que apoye a la generación de valor agregado a los productos agrícolas de las comunidades con el rescate y aporte de los saberes y conocimientos ancestrales, a través del apoyo técnico y financiero con Universidades y Centros de Investigación. ➢ Que el FIDA, recomiende a los Estados establecer un tratamiento especial arancelario para productos verdes certificados de las comunidades, para su importación y exportación al mercado nacional e internacional. Read less

Los tres grupos de trabajo virtual presentaron sus respectivas relatorías siguiendo las preguntas motivadoras propuestas, luego del cual se obtienen los siguientes resultados: • Compromiso de los pueblos indígenas para fortalecer su gobernanza territorial, seguridad legal de sus tierras y territorios, autoridad comunitaria para el autogobierno y la autonomía, así como para el control para la conservación y uso sostenible de los recursos naturales. • Definir una estrategia de seguridad de las semillas nativas y manejo del agua en los pueblos indígenas. El territorio y el agua son fund... Read moreamentales para garantizar la soberanía alimentaria de las comunidades. • Crear escuelas de formación y capacitación de líderes comunitarios para fortalecer el liderazgo indígena y las organizaciones comunitarias para la defensa de los territorios indígenas y la soberanía alimentaria. • Las semillas nativas no deben ser vistas desde el interés del capital y lo económico, sino desde lo colectivo donde prime la familia y la comunidad, dando preferencia a la calidad de nuestros productos por su alto valor nutritivo. No al consumismo y evitar el uso de pesticidas químicos. • Definir una estrategia de rescate de las plantas medicinales y los saberes y conocimientos ancestrales, que hoy han sido y siguen siendo determinantes para palear los impactos del Covid-19. • Fortalecer los conocimientos y saberes ancestrales en el manejo de los ecosistemas para la mitigación y adaptación al cambio climático, que en el caso de la región de los Andes es crítico por el deshielo de los glaciales y la destrucción de las tunas, bofedales y páramos, fuente natural del líquido vital. • Desarrollar una campaña de consumo regulado de carne de animales nativos para combatir la pandemia, como la carne de alpaca en las comunidades por su alto valor nutritivo que es muy superior, por ejemplo, frente a la carne de pollo. • Generar una campaña de cultura y disciplina alimentaria balanceada en la familia, la comunidad, la escuela y la sociedad, no solo es comer fréjoles, papá o quinua, sino una alimentación balanceada. • Fomentar la inocuidad y disciplina alimentaria respetando los usos horarios para la alimentación, que en caso contrario altera el ritmo biológico del ser humano. • Mediante la concienciación pública fomentar el respeto a los derechos de la Madre de la Naturaleza para su relación armónica y el equilibro de los ciclos biológicos del suelo, subsuelo y del espacio territorial. Read less