62 FReSH: evidence based actions towards healthy, enjoyable and sustainable diets for all

Food Reform for Sustainability and Health (FReSH) accelerates consumer-centered transformational change in global food systems through research and multi-stakeholder collaborations - from fork to farm


  • EAT Foundation
  • GAIN
  • WWF


A full-scale transformation of the food systems is required to enable healthy diets that contribute to socio-economic development and minimizing environmental impact and waste. This transformation requires a systems approach: “from fork to farm – and back”, leveraging consumer needs and preferences at the heart of sustainable and healthy. Consumer needs and preferences are important draws to sustainable an healthy food systems, and are necessary if impact on environmental and health of food systems, from consumption to production and in between is to be achieved. Considering that the majority of food consumed across the world is produced and supplied by the private sector, large and small businesses worldwide are necessary actors and beneficiaries of transformational change.

The side event will present the WBCSD’s and EAT’s joint program ‘Food Reform for Sustainability and Health’ (FReSH), a platform for the private sector to accelerate transformational change in global food systems to reach healthy, enjoyable diets for all, produced responsibly within planetary boundaries.

Drawing on knowledge and efforts from premier research institutions, and work with the business community to adopt successful and impactful solutions, FReSH investigates five axes: healthy and sustainable diets, sustainable food production, sustainable food trade and logistics, sustainable food consumption, measuring and reporting.

Key speakers/presenters

  • Jessica Fanzo, Chair, Team Lead, Bloomberg Distinguished Associate Professor of Ethics and Global Food & Agriculture at the Johns Hopkins University
  • Hon. Mr Krishna Byre Gowda, Minister of Agriculture for State, Karnataka State, India
  • Ludovic Labordière, Head, Globalization and Food Security Unit, French Ministry of Agriculture and Food
  • Brent Loken, Science Liaison Officer for the EAT Foundation
  • Alison Cairns, Managing Director, Food Reform for Sustainability and Health (FReSH)
  • Emmanuelle Wargon, Vice-President Corporate Affairs and Sustainability, Danone Duncan Williamson, Food Policy Manager for World Wildlife Fund (WWF) UK.
  • Joanna Kane-Potaka, Director of Strategic marketing and communication, CGIAR International Crops Research Institute for the Semi-Arid Tropics (ICRISAT)


The EAT Foundation, CGIAR, Danone, FReSH, the Global Alliance for Improved Nutrition (GAIN),Olam and WWF sponsored the session. The following themes were discussed: the need to align food system solutions to science based targets; sharing solutions that already exist but need to be scaled up; and the urgency to develop a common vision, shared narrative and collaborative approach to have an impact.

The EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems will be published in 2018. With this report, the Commission will set out the equivalent of the 2-degree target for food, - a clear set of science based targets that details the limits that agricultural production can place on the planet and the dietary requirements necessary for human health. When combined, these targets set the safe operating space for food systems.

In order to achieve these targets, many solutions just need to be scaled up. As an example, The Honorary. Mr Krishna Byre Gowda shared the approach taken to develop a market for millets in the Indian State of Karnataka an initiative engaging and linking value chain actors to bring together food and agricultural systems. ICRISAT highlighted the ‘Smart Food’ programme to create a consumer demand for traditional crops and foods. Mr Ludovic Labordière outlined the French Government’s Etats Généraux de l’Alimentation that aims to widely consult farmers, consumers, researchers, the civil society and the industry on creating and sharing value in the agri-food sector, and on producing healthy, safe, sustainable and affordable food for all. Danone shared their vision for a food system transformation, which they call ‘the Alimentation Revolution’. WWF presented their LiveWell program which illustrates steps we can take to meet these food system challenges. Finally, FReSH set out the shared ambition of its 39 companies working together on a pre- competitive basis and taking a systems approach from fork to farm, to create healthy and sustainable diets for all, produced responsibility and within planetary boundaries by 2030.

Key take aways

  • Fixing the global food system presents an unprecedented opportunity to achieving the SDGs but we need to agree on science-based targets and develop a common vision and shared narrative given all the initiatives and programmes emerging on this complex agenda.
  • By taking a systems approach combining demand, production and technology we can meet the present and future challenges.
  • The solutions for these problems are already known and some are very easy to achieve but require deep collaboration with between governments, civil society and business.
Side Event - 62 - FReSH: evidence based actions towards healthy, enjoyable and sustainable diets for all