FAO.org

This course aims to equip project designers and managers with the concepts, principles and tools they need to leverage value chain approaches to improve nutrition through agriculture and food systems.

The concept of Sustainable Food Value Chains for Nutrition (SFVCN) was first presented in 2016 at the 43rd session of the Committee on World Food Security (CFS) and is the framework adopted by the Rome Based Agencies (RBAs). An SFVCN approach considers how development of a sustainable food value chain can contribute to improving nutrition of a target population.

System Requirements
The online version of this course runs on the latest versions of Chrome and Safari. In order to access this course on Internet Explorer or Firefox, you must install and enable Adobe Flash player.

The downloadable version only runs on Windows PC’s and no additional software is needed.

Audience
This e-learning course primarily targets development practitioners and policy makers working on the development of sustainable food systems.

The course also benefits those interested in learning more about sustainable food systems and food systems thinking, including extension agents, researchers and the private sector.

You will learn about
Key concepts related to SFVCN, including diet and nutrition and value chains and their sustainability.
The elements of the SFVCN analytical framework, including potential strategies and entry points for interventions.
The three impact pathways by which an SFVCN can improve nutrition. The process of developing an SFVCN project, including analyses and identification of commodities and interventions.

Course structure
The course consists of 4 lessons, ranging from approximately 20 to 55 minutes duration each:

Lesson 1 – Introduction to nutrition and sustainable food value chains

Lesson 2 – Framing sustainability and nutrition in value chains

Lesson 3 – Supporting nutritional outcomes through SFVCN impact pathways

Lesson 4 – Designing an SFVCN project