Developing Sustainable Food Value Chains: Guiding Principles
2014
Aimed at policy-makers, project designers and field practitioners, this publication defines the concept of a sustainable food value chain, presents a development paradigm that integrates the multidimensional concepts of sustainability and value added, highlights ten guiding principles, and discusses the potential and limitations of the approach. By doing so, this handbook makes a strong case for placing sustainable food value chain development at the heart of any strategy aimed at reducing poverty and hunger in the long run.
Countries: Non-country specific
Commodities: Non-Commodity specific
Topics: SFVC development in general, Sustainability in general, Economic sustainability in general, Profitability, Job creation and enhanced livelihoods, Consumer value, Fiscal impact, Wealth accumulation, Social sustainability in general, Equitable distribution of marketing margins, Gender equity, Youth equity, Inclusion of the poor, Vulnerable groups, Community development, Nutrition and health, Socio-cultural elements (Sustainability), Labour welfare, Animal welfare, Environmental sustainability in general, Carbon footprint, Water footprint, Toxicity and waste, Animal health, Plant health, Pests and Weeds, Energy and bio-energy, Biodiversity, Soil health, Water health, Food losses and food waste, Analysis in general, Design and implementation in general
Personal author: David Neven
Authoring organization: Food and Agriculture Organization of the United Nations (FAO)
Publisher: Food and Agriculture Organization of the United Nations (FAO)
Type: Discussion
Format: Document
