The workshop considered potential contributions of the organization, functioning and governance of food value chains to the sustainability of food systems. The various sessions were focused on different aspects in order to integrate perspectives of various actors, the private sector and civil society along with contributions from FAO, research and academia. The first session was devoted to resource use efficiency, including recycling and reducing food loss and waste. The second session considered biodiversity issues from production to diets. The third session was dedicated to food value chains and rural/territorial development. The fourth session was devoted to inclusive food value chains: creating and distributing value, social and gendered aspects along the chains for sustainable food systems. The fifth session looked at institutions, markets and contracts for SFS along food value chains. The sixth session was on catering and hospitality. The seventh session was dedicated to the coordination of actors along food value chains. The eighth session was on communication to consumers.