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Evidence platform for agrifood systems and nutrition

This FAO evidence platform provides evidence and tools to support governments and stakeholders in the implementation of the Voluntary Guidelines on Food Systems and Nutrition (VGFSyN) of the Committee on World Food Security (CFS).

To find relevant documents for a VGFSyN recommendation, select a focus area from the left menu and the sub-focus area of your interest. You will be redirected to a page listing all relevant VGFSyN recommendations. Select a recommendation to access the links to the relevant online documents

Focus Area III
Equal and equitable access to healthy diets through sustainable food systems

This focus area outlines some potential policy entry points to improve physical and economic access, and availability of healthy diets through sustainable food systems in the places where people shop, choose and eat food. Moreover, it provides guidance on the monitoring of new technologies and promoting trends for healthy diets through sustainable food systems.

3.3.3 Monitoring new technologies and promoting trends for healthy diets through sustainable food systems

The four digit numbering of each recommendation follows the numbering in the VGFSyN, whereby the first digit represents the chapter 3 of the document that includes the 105 recommendations, the second digit the focus area, the third digit the sub-focus area and the letter the specific recommendation.

  • Recommendation 3.3.3.a

    Governments should acknowledge and monitor the influential roles of the internet, social media, and online marketing of foods, and should encourage media companies to promote nutritious, safe and sustainably produced foods that contribute to healthy diets on social media spheres.

  • Recommendation 3.3.3.b

    Governments should recognize the growing trend of food purchased online and consumed away from home (including street food) and could, as appropriate to national circumstances, promote policies to encourage restaurants and online outlets to offer prepared dishes made from nutritious, safe and sustainably produced foods that contribute to healthy diets, display information about food on menus (i.e. calories, product composition, and other nutritional content as well as other relevant science and evidence-based information such as related to sustainable production and consumption, based on, where appropriate, indicators of 2030 Agenda), avoid food loss and waste, and respect food safety regulations.