3.2.4.e

Focus Area 3.2 Sustainable food supply chains to achieve healthy diets in the context of economic, social and environmental sustainability, and climate change

Sub-focus Area 3.2.4 Improving food storage, processing, packaging, transformation and reformulation

Recommendation Number: 3.2.4.e

Private sector should contribute to public health goals including those set out in the 2030 Agenda aligned with national legislations, regulations, priorities and laws and with national food-based dietary guidelines by producing and promoting nutritious and safe food that contribute to a healthy diet and are produced sustainably, increasing and preserving nutrient content and should make efforts to reformulate foods, when necessary, by reducing the content of nutrients of public health concern.

The identified documents have been grouped into four categories: UN evidence-informed documents, UN normative guidance documents, UN operational/technical guidance documents and other documents that have been published by non-UN bodies.

UN evidence-informed documents

Title	Author	Publisher	Year
Approaches for the leveraging of small and medium enterprises to improve nutrition: a net-map assessment of actors and activities in Ghana	Aberman, N.L.	FAO & IFPRI	2021
Countdown to 2023: WHO report on global trans-fat elimination 2020	WHO	WHO	2020
Post-harvest management of papaya to ensure quality and safety: guidance for stakeholders in the horticultural supply chain	Esguerra, E., Rapusas, R. & Rolle, R.S.	FAO	2020
Post-harvest management of green mustard to ensure quality and safety: guidance for stakeholders in the horticultural supply chain	Esguerra, E., Rapusas, R. & Rolle, R.S.	FAO	2020
Post-harvest management of lettuce to ensure quality and safety: guidance for stakeholders in the horticultural supply chain	Esguerra, E., Rapusas, R. & Rolle, R.S.	FAO	2020
Post-harvest management of banana for quality and safety assurance: guidance for horticultural supply chain stakeholders	Esguerra, E.B. & Rolle, R.	FAO	2018
Post-harvest management of cauliflower for quality and safety assurance: guidance for horticultural supply chain stakeholders	Serrano, E.P., Rolle, R., Esguerra, E.B. & Yaptenco, K.F.	FAO	2018
Post-harvest management of tomato for quality and safety assurance: guidance for horticultural supply chain stakeholders	Esguerra, E.B., Rolle, R. & Rapusas, R.P.	FAO	2018
Post-harvest management of snap bean for quality and safety assurance: guidance for horticultural supply chain stakeholders	Serrano, E.P. & Rolle, R.	FAO	2018
Post-harvest management of mango for quality and safety assurance: guidance for horticultural supply chain stakeholders	Esguerra, E.B., Rolle, R., Rapusas, R., Gopal Saha, M. & Rahman, A.	FAO	2018
Case studies on managing quality, assuring safety and reducing post-harvest losses in fruit and vegetable supply chains in South Asian countries	Esguerra, E.B. & Rolle, R.	FAO	2018
Public-private partnerships for agribusiness development: a review of international experiences	Rankin, M., Gálvez Nogales, E., Santacoloma, P., Mhlanga, N. & Rizzo, C.	FAO	2016
Plates, pyramids, planet: developments in national healthy and sustainable dietary guidelines - A state of play assessment	Gonzalez Fischer, C. & Garnett, T.	FAO & The University of Oxford	2016

UN normative guidance documents

Title	Author	Publisher	Year
Guideline: sugars intake for adults and children	WHO	WHO	2015
Guideline: sodium intake for adults and children	WHO	WHO	2012

UN operational/technical guidance documents

Title	Author	Publisher	Year
WHO global sodium benchmarks for different food categories	WHO	WHO	2021
Legal guide on school food and nutrition: legislating for a healthy school food environment	Cruz, L.	FAO	2020
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids, module 1 - Review: how-to guide for landscape assessment and roadmap development for elimination of trans fats	WHO	WHO	2020
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids, module 2 - Promote: how-to guide for determining the best replacement oils and interventions to promote their use	WHO	WHO	2020
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids, module 3 - Legislate or regulate: how-to guide for trans fat policy action	WHO	WHO	2020
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids, module 4 - Assess: how-to guide for trans fat surveillance	WHO	WHO	2020
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids, module 5 - Create: how-to guide for creating trans fat awareness	WHO	WHO	2020
REPLACE trans fat: an action package to eliminate industrially produced trans-fatty acids, module 6 - Enforce: how-to guide for trans fat policies and enforcement of regulations	WHO	WHO	2020
Enabling sustainable food systems: innovators’ handbook	FAO & INRAE	FAO & INRAE	2020
FAO Framework for the Urban Food Agenda	FAO	FAO	2019
Farmer field schools for small-scale livestock producers: a guide for decision makers on improving livelihoods	FAO	FAO	2018
Strengthening nutrition action: a resource guide for countries based on the policy recommendations of the Second International Conference on Nutrition (ICN2)	FAO & WHO	FAO & WHO	2018
Territorial tools for agro-industry development: a sourcebook	Gálvez Nogales, E. & Webber, M., eds.	FAO	2017
Nota de política sobre negocios inclusivos	Santacoloma, P., Vergara, N., Lundy, M. & Vazques, M.	FAO, CIAT & VECOMA	2017
Handbook on food labelling to protect consumers	FAO	FAO	2016
Developing sustainable food value chains: guiding principles	Neven, D.	FAO	2014

Evidence platform for agrifood systems and nutrition