This recommendation paper presents general recommendations for food systems transformation to achieve net-zero emissions from food production by 2030 and net negative emissions from food systems by 2050.

According to the document the following actions are needed to transform food systems:

1. A global shift to nature-positive production: Nature-positive food production systems protect nature, rely on sustainable and regenerative and agroecological practices that enhance the richness and abundance of biodiversity in land and water, and rehabilitate the functions of degraded natural systems to deliver a climate-positive future in which people and nature can thrive.

2. Reduction in food loss and waste and increase in circularity: Food loss and waste is major cause of emissions and over-use of resources and land. There needs to be an increasing emphasis on circularity to reduce emissions and build more resilient and sustainable food systems.

3. A transition to healthy and sustainable diets: A transition to diets that are both healthier and produced within planetary boundaries can reduce global greenhouse gas emissions, protect and restore wildlife, reduce land use, improve nutrition, and prevent ill-health, premature deaths, reduce antimicrobial resistance and societal costs. However, it needs to be based on the local food context and culture.

4. Collaboration at all levels of the food systems: A food systems approach to climate change needs to be inclusive and collaborative where all stakeholders are involved in designing and implementing relevant interventions.