I am senior researcher at INRAE Clermont-Ferrand in preventive and sustainable diets:
In the 2020 report (FAO, The State of Food Security and Nutrition in the World 2020.) the degree of food processing as a lever for improved food system sustainability did not appear very much. I proposed that in the the 2021 report the links between between ultra-processed foods and food systems (see attached paper) may be more emphasized. This is an emerging dimension which was lacking in previous studies, probably explaining sometimes contradictory results. In addition, to take into account this dimension, we elaborated in our lab the 3V's rule (see attached paper) that describes three dimensions that govern the diet-global health relationship. If ever one dimension were to be missing the global health would no longer work. This generic rule may serve as a simple and holistic tool to orientate food system towards more sustainability.
Thank you for considering our propositions and works. Best regards and congrats for the 2020 report.
Dr. Anthony Fardet