Governments, private sector and research centers should support research, monitoring, development and scaling up the use of innovative processing technologies and practices in accordance with the three dimensions of sustainable development that can retain the nutrient content of food, minimize post-harvest nutrient losses, create, where appropriate, new value added products from food processing by-products, and promote longer-term storage of food, particularly during periods of drought, flooding, and insufficient production. Particular attention should be given to processing by small-scale and family farmer producer associations, especially women, and small and medium enterprises. Food fortification should be evidence and science-based and could be part of nutrition-specific actions, when necessary, in specific contexts, to address micronutrient gaps of public health concern, in line with national legislations. Public policies and programs should only promote fortification when there is a firm science and evidence base and this should not detract from long-term promotion of diverse healthy diets through sustainable food systems.