1. Towards Sustainable Food Systems, FAO's Perspectives
Sandro Dernini,
Sustainable Food Systems Programme, FAO
EUROPEAN FOOD
SUSTAINABLE CONSUMPTION & PRODUCTION
ROUND TABLE
20 November 2013, Brussels

2. FAO/UNEP Sustainable Food Systems Programme (SFSP)
The SFSP was established in 2011, with the support of the Government of Switzerland, with the aim to improve resource use efficiency and reduce the pollution intensity of food systems, from production to consumption, while addressing issues of food and nutrition security

3. FAO/UNEP Sustainable Food Systems Programme (SFSP)
The FAO/UNEP Agri-food Task Force-SCP of SFSP (established in 2010) brings together a broad coalition of concerned stakeholders:
Barbados, Brazil, China, Costa Rica, Ghana, India, Indonesia, Kazakhstan, Marocco, Netherlands, New Zealand, South Africa, Switzerland, United Kingdom, United States of America, European Commission, Consumers International, European Food SCP Roundtable, ICTSD, ISEAL Alliance, IUCN, Sustainable Agriculture Initiative, South Centre, WBCSD, WWF, Fertilizer Association, Action Contre la Faim, FAO, UNCTAD, UNDESA, UNIDO, UNEP

4. FAO/UNEP Sustainable Food Systems Programme (SFSP)
Activity cluster:
Activity Cluster 1
Information sharing on SCP in Agri-food
Activity Cluster 2
Consumer-related Communications for SCP in Agri-food
Activity Cluster 3
Create enabling conditions for the uptake of SCP in food systems
Activity Cluster 4
Market based approaches for supply chains actors

5. SFSP Recent Activities

6. Towards Sustainable Food Systems Multistakeholder Engagement for Action
World Food Day/Week Conference held 18 October 2013 at FAO headquarters, Rome
Sessions:
Food consumption as a driver
Sustainable food production
Improving food chain efficiency
Sustainable food systems: ideas for action

7. Voluntary Standards for Sustainable Food Systems: Challenges and Opportunities
Workshop held June 2013 at FAO headquarters, Rome
Overview of voluntary standards
Lessons from the field: projects related to food voluntary standards
How to make sustainability standards work for farmers and small foo producers
What interest and role for the private sector
How to make sustainability standards for consumers
What is the role of national and international public actors

8. Think.Eat.Save
In January 2013, FAO, UNEP and partners launched the Think.Eat.Save: a global campaing to prevent and reduce food waste, from consumers, retailers and hospitality.
Think.Eat.Save contributes to SAVE FOOD: Global Initiative on Food Loss and Waste Reduction and to the UN Secretary-General’s Zero Hunger Challenge.

9. UN Secretary-General’s ZERO HUNGER CHALLENGE
100% access to adequate food all year round
Zero stunted children less than 2 years
All food systems are sustainable
100% increase in smallholder productivity and income
Zero loss or waste of food

10. Development of Guidelines for Sustainable Diets
FAO/CIHEAM discussion paper Towards the Development of Guidelines for Improving the Sustainability of Diets and Food Consumption Patterns in the Mediterranean Area.
CIHEAM/FAO, Feeding Knowledge Project, White paper priority 5: Food consumption patterns, diet, environment, society, economy and health. Expo 2015 Milan

11. Inclusion of the SFSP within the 10YFP-SCP
At the Fourth Meeting, the FAO-UNEP Agri-food Task Force (11-12 June 2013 at FAO headquarters, Rome) agreed to move forward to the inclusion of the SFSP within the 10YFP-SCP, adopted at the Rio+20 Conference

12. FAO Initiatives

13. Sustainability Assessment of Food and Agriculture Systems (SAFA)
An international reference tool
Defines the elements of sustainability
Good governance
Environment integrity
Economic resilience
Social well-being

14. Sustainability Assessment of Food and Agriculture Systems (SAFA)
SAFA results presented through a polygon over a traffic light colour code
Highlighting hotspots that require consideration to improve delivery on specific sustainability themes

16. Global Food Loss and Food Waste
SAVE FOOD
Global Food Loss and Food Waste
1.3 billion tonnes
( kg )
1/3

17. SAVE FOOD
The initiative SAVE FOOD aims at encouraging the dialogue on food losses between industry, research, politics and civil society
Objectives:
Make sure that food is packaged properly on its way from the field to the market, so that it remains edible for longer
That in the industrialized countries less food gets wasted and that the consumers plan their purchases more carefully
Raising the awareness of the industry for the issue of food loss, which is one of the most important for the future

18. Save and Grow
An integrated approach to sustainable production intensification
Key elements:
Builds on ecosystem services
Conserves and enhances natural resources
Makes more efficient use of inputs
Key lessons
Increasing production alone is not sufficient
There is no “one size fits all” or “silver bullet”
Sustainable production is knowledge intensive

19. Global Agenda of Action in support of sustainable livestock sector development
A partnership of livestock sector stakeholders committed to the sustainable development of the sector
Objectives
Huge performance gaps within systems/species and across countries
Large potential for social, economic and environmental gains
Technical solutions are available but policies need to be better aligned
Safeguards: respect socially desirable outcomes: public health, animal genetic diversity, animal welfare…
Focus areas
Closing the efficiency gap
Restoring value to grassland
Waste to worth

20. Thank for your attention