Evaluating projects for sustainable agri-food systems

Agri-food systems are all the interconnected activities and actors involved in getting food from field to table. This encompasses everything from agricultural production and processing to distribution, consumption, and waste management. It also highlights the critical role of economic, social, and environmental factors in shaping how food reaches our plates.

A range of pressures including rapid population growth, urbanization, growing wealth and consequent changes in consumption patterns, are challenging our food systems’ ability to provide nutritious food, and to contribute to enhanced livelihood opportunities in an environmentally sustainable way. Our food systems are contributing to, and affected by, extreme weather events as associated with climate change, land degradation and biodiversity loss. Responding to these challenges requires a systems-based approach that addresses the range and complexities in a holistic and sustainable manner.

A sustainable food system is one that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generation is not compromised. This means that it is profitable throughout, ensuring economic sustainability, it has broad-based benefits for society, securing social sustainability, and that it has a positive or neutral impact on the natural resource environment, safeguarding the sustainability of the environment.

Production: Agriculture, livestock farming, fisheries, aquaculture, and forestry activities that provide the raw materials for food.

⦿ Evaluation of the project “Supporting emergency needs, early recovery and longer-term resilience in the Syrian Arab Republic’s agriculture sector 2017–2020"

⦿ Ex-post evaluation of the project "Development of Integrated Dairy Schemes in Afghanistan"

⦿ Terminal evaluation of the project “Mainstreaming conservation and valuation of critically endangered species and ecosystems in development-frontier production landscapes in the regions of Arica y Parinacota and Biobío”

Processing: Activities that transform raw materials into consumable products, including milling, baking, packaging, and preservation.

⦿ Evaluation of "Improving farmer livelihoods in the dry zone through improved livestock health, productivity and marketing"

Consumption: Individual and collective choices and dietary patterns that influence food security and nutrition.

⦿ Terminal evaluation of the project "Biodiversity conservation and sustainable use in five macroregions to improve human nutrition"

⦿ Evaluation of the project "Agriculture for Economic Growth and Food Security/Nutrition to mitigate migration flows"

⦿ Evaluation of the project “Improving Food Security and Nutrition in the Gambia through Food Fortification”

Waste: Food loss and waste generated at all stages of the system, posing environmental and economic challenges.

⦿ Ongoing evaluation of FAO’s reducing food loss and waste programme

⦿ Evaluation of the project "Support for Modelling, Planning and Improving Dhaka's Food System"

⦿ Evaluation of the "Food-loss reduction through improved postharvest handling and value-addition of key fruits and vegetables" project in Ethiopia

⦿ Evaluation of FAO’s contribution to building resilience to El Niño-induced drought in Southern Africa 2016-2017