Use cash and food transfers, and other forms of social protection systems (food banks, community food kitchens, emergency food pantries etc.) to provide vulnerable populations with access to healthy food, while taking into consideration the specific beliefs, culture, traditions, dietary habits and preferences of diverse communities, as a matter of human dignity and to avoid further marginalization.
Promote decent employment for all, including fair economic relations, fair wages and improved labour conditions within the food and agriculture sector, with the full inclusion of women.
Encourage and support social and solidarity economy activities, paying special attention to food-related activities that support sustainable livelihoods for marginalized populations at different levels of the food chain and facilitate access to safe and healthy foods in both urban and rural areas.
Promote networks and support grassroots activities (such as community gardens, community food kitchens, social pantries, etc.) that create social inclusion and provide food to marginalized individuals.
Reorient school feeding programmes and other institutional food service to provide food that is healthy, local and regionally sourced, seasonal and sustainably produced.
Promote participatory education, training and research as key elements in strengthening local action to increase social and economic equity, promote rights-based approaches, alleviate poverty and facilitate access to adequate and nutritious foods.