Advocate for sustainable agricultural practices – such as agroecology, organic farming and agroforestry – that promote biodiversity, conserve natural resources, enhance productivity and minimize environmental impact in order to contribute to building resilient agrifood systems that support the right to diverse, safe, and nutritious foods. 

Diversify crop production to ensure a variety of nutrient-rich crops and livestock products are cultivated. By growing a range of crops, including include fruits, vegetables, legumes, traditional and indigenous varieties, they contribute to dietary diversity and food security, enriching local diets and promoting health and well-being within communities. 

Advocate for policies and initiatives that support and prioritize the needs of small-scale and family farmers. Join or establish farmer cooperatives to be empowered and participate more in decision-making processes, share technologies, gain access to fair markets, and receive support for agricultural inputs and training, they to thrive in sustainable food production.  

Farmers can take steps to reduce food loss throughout the production and supply chain. By implementing practices such as efficient harvesting, proper storage, and distribution to local markets, they minimize losses and ensure that nutritious food reaches those in need, contributing to the realization of the right to food for all. 

Farmers can engage in community education initiatives to raise awareness about the importance of nutritious food and sustainable farming practices. By sharing their knowledge and experiences with fellow farmers, consumers, and policymakers, they inspire positive change and foster a deeper understanding of the interconnectedness between food, health, and the environment.