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2019 - Sustainable healthy diets – Guiding principles

http://www.fao.org/3/ca6640en/ca6640en.pdf

Rapports/études/travaux (documents)

langue Anglaise

FAO / WHO


In 2014, the FAO/WHO Second International Conference on Nutrition (ICN2) acknowledged that: “current food systems are being increasingly challenged to provide adequate, safe, diversified and nutrient rich food for all that contribute to healthy diets due to, inter alia, constraints posed by resource scarcity and environmental degradation, as well as by unsustainable production and consumption patterns”. To address these challenges, the UN Decade of Action on Nutrition 2016 – 2025 puts a specific focus on the transformation of food systems to promote healthy diets that are sustainably produced and improve nutrition to achieve the global nutrition and diet-related NCD targets in line with commitments of ICN2 and the Sustainable Development Goals (SDGs). Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all.

Rome: FAO / WHO, 44 p., October 2019

 

12 novembre 2019

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