CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN) Page 1 of 28 Draft for Negotiations Contents PART 1 - INTRODUCTION ............................................................................................................................ 2 1.1 BACKGROUND AND RATIONALE ....................................................................................................... 2 1.2 KEY CONCEPTS................................................................................................................................. 6 PART 2 – OBJECTIVES AND GUIDING PRINCIPLES ...................................................................................... 7 2.1 OBJECTIVES AND PURPOSE ............................................................................................................... 7 2.2 NATURE OF THE VOLUNTARY GUIDELINES AND THEIR INTENDED USERS ...................................... 8 2.3 GUIDING PRINCIPLES FOR TRANSFORMING FOOD SYSTEMS OR PROMOTING SUSTAINABLE FOOD SYSTEMS ....................................................................................................................................... 9 PART 3 - THE VOLUNTARY GUIDELINES ON FOOD SYSTEMS FOR NUTRITION ........................................ 10 3.1 TRANSPARENT, DEMOCRATIC AND ACCOUNTABLE GOVERNANCE OF FOOD SYSTEMS .............. 12 3.1.1 Promoting policy coherence by integrating nutrition into national development ................... 12 3.1.2 Strengthening multisectoral coordination and actions ............................................................ 12 3.1.3 Creating accountability mechanisms, monitoring and evaluation ........................................... 13 3.2 SUSTAINABLE FOOD SUPPLIES FOR IMPROVED DIETS AND NUTRITION IN THE CONTEXT OF CLIMATE CHANGE ................................................................................................................................. 14 3.2.1 Prioritizing climate adaptation and mitigation across food supplies ........................................ 14 3.2.2 Ensuring sustainable use and management of natural resources in food production ............. 15 3.2.3 Promoting nutrition within agriculture and food production................................................... 15 3.2.4 Improving food storage, processing, transformation and reformulation ................................. 16 3.2.5 Improving nutrition and health of farm and food system workers .......................................... 17 3.2.6 Empowering youth across food systems .................................................................................. 17 3.3 EQUITABLE ACCESS TO HEALTHY DIETS DELIVERED BY SUSTAINABLE FOOD SYSTEMS............... 17 3.3.1 Improving access to food that contributes to healthy diets ..................................................... 18 3.3.2 Improving the availability and affordability of food that contributes to healthy diets ............ 18 3.3.3 Monitoring new technologies and promoting trends for healthy diets ................................... 19 3.4 FOOD SAFETY ACROSS SUSTAINABLE FOOD SYSTEMS ................................................................ 19 3.4.1 Adopting national and international cooperation on food safety ............................................ 20 3.4.2 Ensuring food safety across food production systems ............................................................. 20 3.4.3 Protecting consumers from food safety risks in food supplies ................................................. 20 3.5 SOCIAL RELATIONS, KNOWLEDGE AND CULTURE OF DIETS ........................................................ 21 3.5.1 Utilizing policies and tools to provide education and information on healthy diets ................ 21
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CFS Voluntary Guidelines on Food Systems for Nutrition ......CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN): Draft for Negotiations Page 3 of 28 3. Micronutrient deficiencies
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CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN)
PART 1 - INTRODUCTION 1.1 BACKGROUND AND RATIONALE 1. Malnutritioninallitsforms–undernutrition,micronutrientdeficiencies,overweight,andobesity–isoneofthemajorchallengesthatcountriesfaceandisaresultoffoodinsecurity1,alongwithmanyotherfactorsandcauses.Malnutrition,inatleastoneofitsforms,affectseverycountryintheworldandmostcountriesareaffectedbymultipleforms.Theimpactsofmalnutritionhaveprofoundconsequencesonpeople’shealthandwellbeing,physicalandcognitivedevelopment,andlivelihoodsthroughouttheirlifetimeandacrossgenerations.Malnutritionisamajorimpedimenttotheprogressiverealizationoftherighttoadequatefoodinthecontextofnationalfoodsecurityandtheimplementationofthe2030AgendaforSustainableDevelopment.
PART 2 – OBJECTIVES AND GUIDING PRINCIPLES 2.1 OBJECTIVES AND PURPOSE 24. TheobjectiveoftheVGFSyNistocontributetotransformingfoodsystems27andpromotingsustainablefoodsystemstoensurethatthefoodthatcontributestosustainablehealthydietsisavailable,affordable,accessible,safe,andofadequatequantityandqualitywhileconforming“withbeliefs,cultureandtraditions,dietaryhabits,andpreferencesofindividuals,inaccordancewithnationalandinternationallawsandobligations”28.
2.2 NATURE OF THE VOLUNTARY GUIDELINES AND THEIR INTENDED USERS 28. TheVGFSyNarenon-bindingandshouldbeinterpretedandappliedconsistentlywithexistingobligationsunderrelevantnationalandinternationallaw,includingtheUniversalDeclarationofHumanRights(1948)andotheragreedinternationalhumanrightsinstruments,andwithdueregardtovoluntarycommitmentsunderapplicableinternationalandregionalinstruments.CFSguidanceshouldbuilduponandintegrateexistinginstrumentsandframeworksforactionadoptedinthecontextoftheUNsystem,guidance,andrecommendationsendorsedbyMemberStates.
a) Governmentalactors,includingrelevantministriesandnational,sub-national,andlocalinstitutions,andparliamentarians;
b) Intergovernmentalandregionalorganizations,includingspecializedUNagencies;c) Civilsocietyandnon-governmentalorganizations,includingthoserepresentingIndigenous
2.3 GUIDING PRINCIPLES FOR TRANSFORMING FOOD SYSTEMS OR PROMOTING SUSTAINABLE FOOD SYSTEMS 31. TheVGFSyNincludefiveguidingprinciples31thatemergedfromtheconsultationprocessasfoundationalwhenconsideringthedifferentactionsthatshouldbefollowedtocontributetotransformingfoodsystemsandpromotingsustainablefoodsystemsthatenablehealthydiets.
a) Systemic,multisectoral,science-andevidence-basedapproach.Promoteasystemic,multisectoral,andscienceandevidence-basedapproachthatconsidersfoodsystemsintheirtotality,integratesindigenousandtraditionalformsofknowledge,seekstosimultaneouslymaximizeoutcomesacrossallsustainabilitydimensions,andlooksatthemultidimensionalcausesofmalnutritioninallitsforms.
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b) Coherentandcontext-specificpolicies.Contributetotheformulationandimplementationofcoherentandcontext-specificpoliciesandrelatedinvestmentthroughcoordinatedactionsamongdifferentactorsandacrossallrelevantsectorsatinternational,regional,national,subnational,andlocallevels.
c) Accountability,transparencyandparticipation.Supporteffortsinstrengtheninggovernanceandaccountabilitymechanismsthatcontributetofosteringcitizenparticipationinnationaldebatesonfoodsecurityandnutritionandonfoodsystems,andtransparentandinclusivedecision-makingprocesses,basedontransparentrulesofengagementincludingsafeguardsagainstpotentialconflictsofinterest.
3.1 TRANSPARENT, DEMOCRATIC AND ACCOUNTABLE GOVERNANCE OF FOOD SYSTEMS 38. Thissectionlaysoutthecriticalityofgovernancemechanisms,leadershipandaccountabilityacrosstherangeofactors,fromglobaltolocallevels,withinfoodsystems.Governmentsareresponsiblefordevelopingsoundpublicpolicies,andregulatoryandlegislativeframeworksthatgovernfoodsystems,promoteawareness,andsetprioritiesforimpactfulaction.Governmentsalsoneedtomanageconflictsofinterests,powerimbalances,andothersafeguardstoputpublicinterestsbeforeotherinterests.
3.1.1 Promoting policy coherence by integrating nutrition into national development a) Governmentalactorsshouldfosterpolicycoherenceacrosssectorstoreduceallformsof
b) Governmentalactorsshouldintegratesustainablefoodsystemactionsthatpromotehealthydietsandnutritionintonationalandlocaldevelopment,health,economic,agricultural,climate/environment,anddisasterriskreductionplans.Thisintegrationshouldbecomplementedwithincreasedandimprovedbudgetaryallocationstofoodsystemactivitieswithclearobjectivesofimprovingdietsandnutritionwithindicatorstotrackandassessthefullcostaccountingofaddressingmalnutritioninallitsforms.
c) Governmentalactorsshouldensurethatinternationalandbilateraltradeandinvestmentagreementsareconsistentwithnutrition,foodandagriculturenationalpolicies,andinternationalfoodsafetystandards(e.g.CodexAlimentariusandWorldOrganizationforAnimalHealthstandards).
b) Governmentalactorsshouldfacilitateaninclusiveandtransparentdialogueensuringtheparticipationofarangeofstakeholdersworkingwithorinfoodsystems,includingcivilsocietyorganizations,theprivatesector,intergovernmentalandregionalorganizations,IndigenousPeoples,youth,consumerandfarmerassociations,donors,anddevelopmentpartners.Thisdialogueshouldincludealldimensionsoffoodsystems,aswellastheprotectionofnaturalresourcesandtheenvironment,socialcohesionandinclusion.
c) Governmentalactors,intergovernmentalorganizations,andcivilsocietyorganizationsshouldencourageincreasedcommitmenttoactionwithresponsibleinvestment34fromthepublicsector,privatesectoractors,anddonorstosupportsustainablefoodsystemsthatpromotehealthydiets,whileconsideringtrade-offswithotherpolicypriorities.
3.1.3 Creating accountability mechanisms, monitoring and evaluation a) Governmentalactorsshouldestablishorstrengthenregulatoryandlegislativeframeworksto
b) Governmentalactors,inpartnershipwithresearchorganizationsandintergovernmentalorganizations,shouldimprovetheavailabilityandqualityofmultisectoralinformationsystemsandnationalsurveillancesystemsthatcapture,harmonizeanddisaggregatedataandindicatorsacrossallaspectsoffoodsystemsandoutcomesrelatedtofoodsecurity,diets(particularlydietaryintakeanddietaryquality),foodcomposition,andnutrition(includingthemeasurementofmicronutrientsandanthropometry)forimprovedpolicydevelopmentandaccountability,andbettertargetingofpublicprogrammes.
c) Governmentalactors,withthesupportofintergovernmentalorganizations,shouldpromoteinvestmentinhuman,system,andinstitutionalcapacitytoanalyzefoodsysteminformationinacomprehensivemannertosupporttheplanning,monitoring,andevaluationofprogrammaticactions.
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3.2 SUSTAINABLE FOOD SUPPLIES FOR IMPROVED DIETS AND NUTRITION IN THE CONTEXT OF CLIMATE CHANGE 39. Foodsupplypatternsplayanimportantroleinhealthandenvironmentalsustainability.Foodsupplies-fromproduction,storage,processingandpackaging,andmarkets-operateatassortedscales,structures,andlevels,fromsimpletohighlycomplexandglobalizedsupplychainsinvolvingmanyfoodsystemactors.ThissectioncomplementsthegoalsoutlinedintheUNDecadeofFamilyFarmingandhighlightstheimportanceofimprovingnutritionasfoodmovesthroughthesystem,indicateswhichfoodsystemactorsshouldbegivenspecialattention,andsuggestswaystocreateresilientfoodsuppliesinthemidstofclimatechangeandnaturalresourcedegradation.
3.2.1 Prioritizing climate adaptation and mitigation across food supplies a) Governmentalactors(includingnationalextensionsystems),developmentpartners,NGOs,and
b) Governmentalactors,intergovernmentalorganizations,NGOs,andprivatesectoractorsshouldsupportandassistfarmersandotherfoodproducerstoreducetheenvironmentalimpactoffoodsystems.Thiscouldbedonebyfosteringtheadoptionofappropriatetechnologyandon-farmmanagementpracticestoimprovecropyieldsandreducepesticideusage.Governmentalactorsshouldpromoteoptimizationofagriculturaloutputsperunitofwater,energy,andland,andreducegreenhousegasemissions,biodiversityloss,andnaturalresourcedegradationofagricultureactivities.
c) Governmentalactorsshouldinstitutesurveillancesystems(includingearlywarningsystems),qualityindices(e.g.integrateddiversificationandagro-biodiversitytargets)andotherfoodsystemanddietarymetricstomonitorchangingconditionsandtheeffectivenessofpolicyresponses.
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3.2.2 Ensuring sustainable use and management of natural resources in food production a) Governmentalactorsandfarmersandtheirorganizationsshouldaddresssoilhealthascentral
b) Governmentalactorsshouldimprovethemanagementandcontrolofwaterresourcesforagricultureandfoodproductionthroughimprovedregulation,communityparticipatoryapproaches,andwaterstewardshipapproachesthatinvolvecivilsocietyorganizations,privatesectoractors,andotherstakeholders.
c) Governmentalactorsshouldfostertheprotection,conservation,andsustainableuseofbiodiverse,productivesystemsthatincludediversecropsandlivestock,neglectedandunderutilizedspecies,forestryandplantations,fisheriesandsustainableaquacultureaswellasbiodiverselandscapesincludingforests,waterandcoastalseas.Thisshouldbecomplementedthroughtheadoptionandapplicationofsustainablefoodproductionandnaturalresourcemanagementpracticesincludingagroecologicalandotherinnovativeapproaches35inamannerthatiseconomicallyviableforalllegitimatetenurerightsholderstoupholdthoserightsandmaintainlivelihoods.
c) Governmentalactorsshouldintegrateurbanandperi-urbanagricultureandurbanlanduseintonationalandlocalagriculturaldevelopmentstrategies,foodandnutritionprogrammes,and
3.2.4 Improving food storage, processing, transformation and reformulation a) Governmentalactors,privatesectoractors,anddonorsshouldinvestininfrastructure(e.g.
b) Governmentalactors,privatesectoractors,andfarmersandtheirassociationsshouldfacilitateminimizingfoodandnutrientlossonfarms,duringpost-harveststorage,andthroughoutprocessing,transportation,andretail(particularlyperishablefoodssuchasfruits,vegetables,dairy,eggs,fishandmeat).Facilitationincludestrainingandcapacityonimprovedmanagementpracticesandfosteringtheadoptionofappropriatetechnologies36.
c) Governmentalactorsshouldestablishguidanceontheuseofprocessingtechnologies37thatcanimprovethenutrientcontentoffood,minimizepost-harvestnutrientlosses,andpromotelonger-termstorageoffood,particularlyduringperiodsofdrought,flooding,andinsufficientproduction.
b) Governmentalactorsandprivatesectoractorsshouldprovidesocialprotectionwhennecessarytofoodproducersandworkerstoensuretheyarefoodsecure,havelivingwagesandsufficientlivelihoods,andcanaccesshealthydietsandadequatehealthservices.
c) Privatesectoractorsshouldstrivetoimprovethenutritionalstatusofworkers,increasetheiraccesstonutritiousfoodsassociatedwithhealthydietsinorthroughtheworkplace,andencouragetheestablishmentoffacilitiesforbreastfeeding.
3.2.6 Empowering youth across food systems a) Governmentalactors,intergovernmentalorganizations,andprivatesectoractorsshouldengage
b) Governmentalactors,privatesectoractors,non-governmentalorganizations,andcommunitiesshouldinvestinappropriatevocationaltraining,education,andmentorshipprogrammesforyouthtoincreasetheircapacityandaccesstodecentworkandentrepreneurshipopportunitiestostimulatethetransitiontowardsustainablefoodsystemsforthenextgeneration.
c) Governmentalactorsandprivatesectoractorsshouldpromotedevelopmentandaccesstosustainableinnovation,resourcehubs,andnewtechnologiesforyouthalongfoodsupplychainsthatenhancenutritionandsupportsocialenterprises(particularlyincountriesexperiencinghighratesofyouthinternalandexternalmigration).
3.3 EQUITABLE ACCESS TO HEALTHY DIETS DELIVERED BY SUSTAINABLE FOOD SYSTEMS 40. Foodenvironmentscomprisefoodsavailableandaccessibletopeopleintheirsurroundingsandthenutritionalquality,safety,price,convenience,labellingandpromotionofthesefoods.Theseenvironmentsshouldensurethatpeoplehaveequitableaccesstosufficient,safeandnutritiousfoods
CFS Voluntary Guidelines on Food Systems for Nutrition (VGFSyN): Draft for Negotiations
b) Governmentalactorsshouldtakeintoconsiderationanequitylenswheninvestinginactionstoaddressfoodenvironmentsandensuremembersofhistoricallymarginalizedandvulnerablecommunities,residentsoflow-incomecommunities,IndigenousPeoples,peasants,peoplefacingphysicalconstraintsduetoage,illness,ordisability,andpeoplelivinginruralareashavesufficientaccessandownershipto/ofdiversefoodmarketsinaccordancewiththeUnitedNationsDeclarationontheRightsofIndigenousPeoples(UNDRIP).
c) Governmentalactorsshouldminimizephysicalbarrierssothatpeoplecangrow,purchase,orderoreatdiversetypesoffoodsthatcontributetohealthydietsinagivenfoodenvironment.Thiscanbedonebyinstitutingurbanplanningpoliciesthatencourageretailoutletsthatsellaffordablenutritiousfoodsthatcontributetohealthydiets,andthatrestrictthegrowthofretailoutletswhichsellanoverabundanceoffoodshighinenergydensitywithminimalnutritionalvalue,andpromotehomesfoodproductionandgardens,whereappropriate.
3.3.2 Improving the availability and affordability of food that contributes to healthy diets
a) Governmentalactorsshouldconsiderfiscalpoliciestopromotetheaffordabilityofhealthydiets.Thisincludessubsidiestopromotenutritiousfoodoptionstoensuretheyareaffordableandcompetitivecomparedwithfoodandbeverageshighinenergydensitywithminimalnutritionalvalueforwhichindustrytaxbenefitsfortheirdevelopmentandmarketingshouldberemoved.
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b) Governmentalactorsshouldstrengthenpublicprocurementsystemsbyensuringhealthydietsareavailableandconvenientinpublicsettingsandinstitutionssuchaskindergartensandotherchildcarefacilities,schools,hospitals,foodbanks,workplaces,governmentofficesandprisonsinlinewithnationalfood-baseddietaryguidelines.
c) Governmentalactorsshouldlinktheprovisionofhealthyschoolmealswithclearnutritionalobjectives,alignedwithnationalfood-baseddietaryguidelinesandadaptedtotheneedsofdifferentage-groups,withspecialattentiontotheneedsofadolescentgirls.PolicymakersandUNagenciesshouldconsiderpromotinghomegrownschoolmeals,wherefoodservedinschoolsisprocuredfromlocal,smallholderand/orfamilyfarmers.
3.3.3 Monitoring new technologies and promoting trends for healthy diets a) Governmentalactorsshouldunderstandandacknowledgetheinfluentialrolesoftheinternet,
b) Governmentalactorsshouldrecognizethegrowingtrendoffoodpurchasedonlineandconsumedawayfromhome(includingstreetfood)andshouldincentivizerestaurants/onlineoutletstoofferprepareddishesmadefromnutritiousfoodsthatcontributetohealthydiets,displayinformationaboutfoodonmenus(i.e.calories,productcomposition,andothernutritionalcontent),avoidfoodwaste,andadheretofoodsafetyregulations.
3.4 FOOD SAFETY ACROSS SUSTAINABLE FOOD SYSTEMS 41. Foodsafetytouchesuponallpartsofthefoodsystemandiscriticaltopreventfood-bornepathogens,hazardsandillness,aswellastransmissionorcontaminationofnaturallyoccurringtoxins,pesticides,antibioticsandheavymetals.Foodcannotbeconsiderednutritiousifitisnotsafe,andpoorfoodsafetyhinderstheadoptionofhealthydiets.Thereisanincreasedurgencytoimprovetheabilitytotrackfoodsafetytohelpmonitorthefoodsupplyflow,betterconnectproducerstoconsumers,andfacilitatefoodrecallingandwithdrawalacrosscoordinatednetworks.Thissectionhighlightstheneedforglobalandnationalcooperationonfoodsafetyandforeverystakeholdertoberesponsibleandaccountableforthesourcing,handling,andqualitycontroloffoodbecauseofthepotentialspreadoffood-relatedillness.
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3.4.1 Adopting national and international cooperation on food safety a) Governmentalactorsshouldpromotefoodsafetywithintheirfoodsystemspoliciesordevelop
b) Governmentalactorsshoulddevelop,establish,strengthenandenforce,asappropriate,foodcontrolsystems,includingreviewing,adopting,modernizingandenforcingnationalfoodsafetylegislationandregulationstoensurethatfoodproducersandsuppliersthroughoutthefoodsupplychainoperatesafely.ConsideringthecentralityoftheCodexAlimentariusCommissiononnutritionandfoodsafetyandquality,Governmentalactorsshouldimplement,asappropriate,internationallyadoptedCodexstandardsatthenationalandsub-nationallevels.
c) GovernmentalactorsandtheFAO/WHOInternationalFoodSafetyAuthoritiesNetwork(INFOSAN)shouldparticipatein,shareandcontributedataandevidencetointernationalnetworksthatexchangefoodsafetyinformation,includingthesurveillanceoffoodbornehazardsanddiseaseoutbreaksandmanagementofemergenciestoimprovefoodsafetyacrossarangeofissuessuchaspesticideresidues,antimicrobialresidues,endocrinedisrupters,chemicalandunsafefoodadditives,pathogenicbacteria,viruses,parasites,andfraud/adulterationoffoodproducts.
3.4.2 Ensuring food safety across food production systems a) GovernmentalactorsandprivatesectoractorsshouldconsideraOneHealthApproach39to
b) Governmentalactors,incollaborationwithintergovernmentalorganizations,shoulddevelopandimplementnationalguidelinesontheprudentuseofantimicrobialsinfood-producinganimalsaccordingtointernationallyadoptedstandards,relevanttoWorldTradeOrganization/SanitaryandPhytosanitary(WTO/SPS)agreementsandCodexadhocIntergovernmentalTaskForceonAntimicrobialResistance,toreducethenon-therapeuticuseofantimicrobialsandtophaseouttheuseofantimicrobialsasgrowthpromoters.
3.4.3 Protecting consumers from food safety risks in food supplies a) Governmentalactors,privatesectoractors,anddevelopmentpartnersshouldpromoteand
b) Investmentbyprivatesectoractorsanddonorsshouldbemadetotrainfoodproducers,handlersandpreparersandadoptscientifically,risk-basedpracticesthatcanprovidesafefoodwhileretainingtheirnutrientcontent.
c) Governmentalactorsshouldunderstandandevaluaterisksandunintendedconsequencesandmanagenewfoodproductscreatedbyemergingtechnologies(e.g.labgrownmeats,andgeneeditedproducts,etc.)asappropriatedependingonscientificriskassessmentsandCodex
3.5 SOCIAL RELATIONS, KNOWLEDGE AND CULTURE OF DIETS 42. Itisimportanttoconsiderandprotecttherangeanddiversityoffoodcultures,socialnorms,relations,andtraditionsthatcontributetohealthydietswithoutunderminingprogressingenderequality.Thissectionoutlinesthepolicyentrypointstoimproveaccesstoknowledge,awareness,education,andthequalityofinformationavailabletopeopleonnutritiousfood,healthydietsandnutritionasawaytoempowerpeopleandkeyactorsacrossfoodsystems,andimproveplacesinwhichpeopleaccessfoodintheirdailylives.Context-specificinterventionsandpromotionoftraditionaldietsandknowledgeoriginatingfromdiversefoodsystemsarevitaltoensuringequitable,positiveandsustainableimpactsonnutritionandtheenvironment.
3.5.1 Utilizing policies and tools to provide education and information on healthy diets a) Governmentalactorsshoulddevelopnationalfood-baseddietaryguidelinesfordifferentage
b) Governmentalactorsshoulddevelopnutritionstandardsandrestrictmarketing(includingdigitalmarketing),promotionandsponsorshipsexposure,especiallyofchildrenaged18oryounger,tofoodshighinenergydensitywithminimalnutritionvalueandsugar-sweetenedbeverages,inaccordancewithmultilaterallyagreedrulesandnationallegislation,whereapplicable.
c) Governmentalactorsshouldregulatethemarketingofcommercialinfantformulaandotherbreast-milksubstitutesandimplementtheInternationalCodeofMarketingofBreast-MilkSubstitutes40andsubsequentWHAresolutions.
b) Governmentalactors,civilsocietyorganizations,communityleaders,socialworkers,andhealthprofessionalsshouldencouragefoodcultureandtheimportanceoffoodinculturalheritage,culinaryskillsandnutritionliteracyamongcommunities.Thiscanbedonethroughcommunityandconsumerassociationsandeducationalinstitutions,targetingmenandwomen.
c) GovernmentalactorsshouldprotectandpromotetheknowledgethatIndigenousPeopleshavewithregardtolocaltraditionsandmethodsofproducing,preparing,andpreservingfoodthatimpartsnutritionalandenvironmentalbenefits.
3.5.3 Promoting “hubs” for nutrition knowledge, education and information a) Universitiesandschoolsshouldinstituteanutritioncurriculumforallmedical,nursing,and
c) Governmentalactorsshouldadoptandimplementcomprehensiveschoolfoodandnutritionpolicies,revieweducationcurriculatoincorporatenutritionprinciples,involvecommunitiesinpromotingandcreatinghealthyfoodenvironmentsandhealthydietsinschools,andsupportschoolhealthandnutritionservices.
b) Governmentalactorsshouldpromoteanenablingenvironmenttogenerateculturalchangestowardsgenderequalitywithspecificpolicies,programmes,institutionsandadvocacycampaignstodealwiththevariousformsofdiscriminationandviolencewomenface.
c) Governmentalactorsandintergovernmentalorganizationsshouldincreaseadolescentgirls’andwomen’shumancapitalbyensuringtheyhaveaccesstoeducation,literacyprogrammes,healthcare,andothersocialservicesasawaytoincreasehouseholdnutritionalstatus.
3.6.2 Promoting and acknowledging women as food system entrepreneurs a) Governmentalactorsshouldensurewomen’sequaltenurerightsandpromotetheirequal
b) Governmentalactors,privatesectoractors,andintergovernmentalorganizationsshouldenhancewomen’srolesinagriculturebygivingwomendecision-makingpoweroverwhattheychoosetoproduce,andhowtheychoosetoproducethosecrops/food.Womenshouldbeofferedequallevelsofaccesstoextensionandadvisoryservicesforcropsandanimalproductsthattheyproduceorprocess,capacity-buildingtoengagewithtraders,financialservices(creditandsavingsmechanisms),andentrepreneurialopportunitiesacrossfoodsystems.
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c) Governmentalactors,NGOsandprivatesectoractorsshouldpromoteandincreaseaccesstolabourandtimesavingtechnologies41thatcouldhelpimprovethelivelihoodsofwomen.
b) Acknowledgingthesignificanttimeandworkburdenofwomeninthepreparationofnutritiousmeals,andtheirrolesinagricultureandfoodproduction,governmentalactorsshouldrecognizeandvaluetheimportanceofunpaidcareworkatthehouseholdlevelthroughtheeffectiveimplementationofprotectivelaws,socialprotectionprogrammes,andotherbenefits,andshouldenablegender-equitabledistributionofcarework.Theequalparticipationofmeninunpaidworkshouldbepromoted,especiallywherewomenarealsoactiveinproductivelabour.
c) Governmentalactorsshouldcreateanenablinglegalframeworkandsupportivepracticestoprotectandsupportbreastfeeding,ensuringthatdecisionstobreastfeeddonotresultinwomenlosingtheireconomicsecurityoranyoftheirrights.Thisshouldincludeimplementingmaternityprotectionlegislation,includingentitlementtopublicly-fundedpaidmaternityleave(orpaternityleave),andremovingworkplace-relatedbarrierstobreastfeeding(lackofbreaks,facilities,andservices).
3.7 RESILIENT FOOD SYSTEMS IN HUMANITARIAN CONTEXTS 44. Linkingfoodsecurityandnutritioninterventionsduringhumanitariancrises(man-madeandclimate-relateddisasters)withlonger-termstrategiestostrengthentheresilienceoffoodsystemsiskey.Shortorprotractedcrisesareoftenbroughtonbyconflictandclimatechange,displacingmillionswhichincreasestheirriskoffoodinsecurityandmalnutrition.Consideringtheimportanceofresilientfoodsystems,thissectionhighlightstheimportanceofstrengtheningthenexusbetweenhumanitariananddevelopmentprogrammingandbuildsuponthe11principlesintheCFSFrameworkforActionforFoodSecurityandNutritioninProtractedCrises(FFA)42.
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3.7.1 Protecting the most vulnerable to malnutrition in humanitarian contexts a) Governmentalactorsandhumanitarianorganizationsshouldpayparticularattention,
b) Governmentalactorsandpartiesinvolvedinconflictsshouldrespectandprotecttheequalandunhinderedaccessofallmembersofaffectedandat-riskpopulationstofoodsecurityandnutritionassistance,inbothacuteandprotractedcrises,inaccordancewithinternationallyrecognizedhumanitarianprinciples,asanchoredinGenevaConventionof1949andotherUNGAResolutionsafter1949.
c) Governmentalactors,withthesupportoftheUNsystemandinternationalassistanceandcooperationwhereappropriate,shouldensureaccesstonutritiousfoodandnutritionalsupportforrefugeesandasylumseekersintheirterritory,inaccordancewiththeirobligationsunderrelevantinternationallegalinstruments.
3.7.2 Improving the quality of food and nutrition assistance
a) Governmentalactors,allpartiesinvolvedinconflicts,climate-relateddisastersandfoodassistance,includinghumanitarianorganizations,shouldensurethatfoodsecurityandnutritionassessmentsandanalyses(suchastheIntegratedPhaseClassificationSystem)areundertakenthroughoutacrisistoinformthefoodandnutritionresponseaswellasanycomponentsofthelocalfoodsystemrequiringrehabilitation.
b) Governmentalactorsshouldrecognizenutritionasanessentialneedandhumanitarianassistanceshouldaimtomeetnutritionalrequirementsoftheaffectedpopulation,particularlythemostvulnerabletomalnutrition.Anyfooditemsprovidedshouldbeofappropriatenutritionalqualityandquantity,besafeandacceptable,andnotharmlocalmarkets.Foodmustconformtothefoodstandardsofthehostcountry’sgovernmentinlinewiththeCodexAlimentariusstandardsaboutfoodsafety,quality,andlabelling.
c) Governmentalactorsandhumanitarianassistanceorganizationsshouldbeencouragedtopurchaselocallyproduced,fortifiedfood(includingReadytoUseSupplementaryandTherapeuticfoodsinsomecontexts)andensuretheyareavailablethroughsocialprotectionmechanismsandacutemalnutritionmanagementprogrammes,withimprovedcoverageduringtimesofcrisis.Fortificationshouldbeusedonlyinlimitedtimesandplacesandshouldnotdisruptlocalmarketandaccessibilityofnutritiousfoodinthelongerterm.
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3.7.3 Ensuring food systems are resilient in humanitarian contexts
a) Governmentalactorsinpartnershipwithrelevantorganizationsshoulddevelopanduseearlywarningsystems,climateinformationservices,andfoodandagricultureinformationsystemsthatdetectandmonitorthreatstofoodproduction,availabilityandaccessaswellasfoodsafetyandtampering.Theseearlywarningsystemsshouldbeintegratedintobroaderfoodanalysissystemsincludingthemonitoringoftheavailabilityandaffordabilityofnutritiousfoodsthatcontributetohealthydietsatthelocallevel.
b) Governmentalactors,developmentpartnersanddonorsshouldinvestindisasterriskreductionmeasuresthatbenefitthosemostatrisk/need.Inparticular,productiveassetsshouldbeprotectedfromsevereweatherandclimateimpactsinawaythatstrengthenstheresilienceofaffectedpopulationsandtheirabilitytocopewithshocksduetoconflictsandclimate-relateddisasters.Governmentalactorsshouldaimtorestorelocalfoodproductionandmarketaccessibilityasrapidlyaspossible.
c) IntergovernmentalorganizationsparticularlytheUNagenciesanddevelopmentpartnersshoulduselocalorganizationsintheimplementationofhumanitarianfoodassistanceandlivelihoodprogrammestosupporteconomicrecoveryanddevelopment,strengthensustainablelocalfoodsystemsandfostertheabilityofsmallholdersand/orfamilyfarmerstoaccessresourcestobolsterproductionandmarkets.
PART 4 - IMPLEMENTATION AND MONITORING OF THE USE AND APPLICATION OF THE
VOLUNTARY GUIDELINES ON FOOD SYSTEMS FOR NUTRITION
4.1 POLICY FORMULATION AND IMPLEMENTATION OF THE VGFSyN 49. AllCFSstakeholdersareencouragedtopromoteatalllevelswithintheirconstituencies,andincollaborationwithotherrelevantinitiativesandplatforms,thedissemination,useandapplicationoftheVGFSyNtosupportthedevelopmentandimplementationofcoordinatedandmultisectoralnationalpolicies,laws,programmesandinvestmentplans.
4.2 BUILDING AND STRENGTHENING CAPACITY FOR IMPLEMENTATION 53. Governmentalactors,supportedbydonorsandfinancinginstitutions,needtomobilizeadequatefinancial,technicalandhumanresourcestoincreasethehumanandinstitutionalcapacityofcountriestoimplementtheVGFSyNandtoidentifyprioritiestowardtheiroperationalizationandmonitoringatthenationalandlocallevels.TechnicalagenciesoftheUN,bilateralcooperationandotherfinancingmechanismscanassistinthisregard.Theorganizationofmultistakeholderworkshopsandtraining,aswellasthedevelopmentofuser-friendlyandtechnicalguides,deployedviaextensionservicesanddigitalmeans,areimportanttocontextualizeandadapttolocalcontexts.
4.3 MONITORING OF THE USE AND APPLICATION OF THE VGFSyN 58. Governmentalactors,inconsultationwithrelevantstakeholders,shoulddefinenationalpolicyprioritiesandrelatedindicatorsandestablishorstrengthenexistingmonitoringandreportingsystemsinordertoassesstheefficiencyoflaws,policiesandregulations,andimplementappropriateremedialactionsincaseofnegativeimpactsorgaps.