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 V
People-centered nutrition knowledge, education and information
This focus area outlines the policy entry points to promote healthy diets through supporting people to improve their knowledge, awareness, education, and the quality of information available, motivations, skills and sustainable practices empowering key actors. It provides guidance on: utilizing policies and tools to provide education and information on healthy diets and sustainable food systems; encouraging local food knowledge and culture; and promoting “hubs” for food and nutrition knowledge, education and information.
3.5.3 Promoting "hubs" for food and nutrition knowledge, education and information
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.
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Recommendation 3.5.3.a
Universities, schools, technical and vocational education and training centres as well as teaching schools should institute nutrition education curricula for students on the areas of food studies including food technology, health and agriculture during their training.
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Recommendation 3.5.3.b
Governments, civil society organizations, private sector, intergovernmental organizations, universities, schools, organizations of small-scale producers and workers, communication media and other relevant stakeholders should promote nutrition knowledge and culinary skills among school-age children, youth and adults (including promoting communal mealtimes, socializing around food, consuming healthy diets, and reducing food waste) in a variety of settings, including safeguards for the identification and management of potential conflicts of interest.
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Recommendation 3.5.3.c
Governments, with the support of intergovernmental organizations upon request, should, as appropriate, implement comprehensive school and pre-school food and nutrition policies, review education curricula to incorporate nutrition and sustainability principles and sustainable practices, involve communities, especially local communities including, where possible, small-scale food producers and workers and their organizations, in promoting and creating healthy food environments and healthy diets through sustainable food systems in schools, kindergartens and other childcare facilities, and support school health and nutrition services.
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Recommendation 3.5.3.d
Governments, intergovernmental organizations, private sector, civil society and nongovernmental organizations, small-scale food producers and workers and their organizations, and other relevant stakeholders should support food and nutrition dialogues with indigenous peoples and local communities, farmer field schools and agriculture extension services by sharing the knowledge, experience and insights of individuals who are not usually regarded as members of he nutrition community (e.g. community and religious leaders, chefs, food systems suppliers, retailers and consumers, youth leaders, farmers and food producers, young entrepreneurs, smallscale food producers and workers and their organizations, health care workers, mayors and local communities).