Agriculture production systems are facing unprecedented challenges from an increasing demand for food for a growing population, high competition over dwindling natural resources, loss of biodiversity, emerging pests and diseases, and the adverse effects of climate change.

Global food and nutrition security is under threat, with the livelihoods of smallholder farmers and producers who depend on agriculture, forestry and fisheries being particularly at risk. A fundamental shift in policies and practices is required at global and national levels to drive the transition to sustainable food and agriculture, promote innovations, strengthen science-led decision making, local capacities, and technologies to reconcile environmental, economic and social demands, while balancing synergies and trade-offs.

To provide for a population projected to reach 9.3 billion in 2050 and support changing dietary patterns, estimates are that food production will need to increase from the current 8.4 billion tonnes to almost 13.5 billion tonnes a year. 

A common vision for Sustainable Food and Agriculture must equally address social, economic and environmental dimensions to ensure sustainability. Neglecting any one area jeopardizes the attainment of sustainability in others. The principles which can collectively guide the process of transition to greater sustainability are summarized as: