Below you can find the complete list of online discusions held until now.
To participate in the ongoing discussions and for more information such as summaries proceedings and resources please click on the title.
Climate change directly affects food and nutrition security of millions of people, undermining current efforts to address undernutrition. It impacts people’s livelihoods and lifestyles through different pathways, hitting the poorest the hardest.
The objective of this consultation is to gain a better understanding of the impact of climate change and to identify possible measures to protect and/or improve nutrition.
FAO and UNEP are jointly developing a programme on sustainable food systems under the 10-Year Framework of Programmes on Sustainable Consumption and Production Patterns (10YFP). As part of this process, a public consultation is being organized in order to take stock of relevant information on initiatives , collect comments of a draft concpt note and collect expressions of interest of entities to participate in the Programme.
A large percentage of word poverty is rural, largely directly or indirectly associated with smallholder farming. Smallholder farmers produce most of the food consumed locally, and food security at a world scale thus importantly depends on the investments made by external actors and by the smallholders themselves in their agricultural production. What are the constraints that limit these investments and what can be done to encourage investments in smallholder agriculture.
Social protection has risen rapidly up the development policy agenda in the last decade. Although increasingly dominated by conditional and unconditional cash transfer programmes, the wide range of instruments that aim to alleviate poverty and manage livelihood risks often have direct, intended implications for food security.
According to the Food and Agriculture Organization of the United Nations (FAO) commissioned study "Global Food Losses and Food Waste" roughly one third or 1.3 billion tons of the food produced in the world for human consumption every year gets lost or wasted.
Agriculture and food systems face the challenge of meeting the growing demand for more and higher quality food, but also of doing so in a way that is sustainable, equitable and meets the nutritional needs and preferences of consumers. How should we move ahead to make sure that agriculture and food systems are up to this task?