Action 7 – Food Supply and Distribution

Acknowledge the informal sector’s contribution to urban food systems (in terms of food supply, job creation, promotion of local diets and environment management) and provide appropriate support and training in areas such as food safety, sustainable diets, waste prevention and management.

Action 1 – Food Production

Promote and strengthen urban and peri-urban food production and processing based on sustainable approaches and integrate urban and peri-urban agriculture into city resilience plans.

Action 1 – Social and economic Equity

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 […]

Action 4 – Social and economic Equity

Encourage and support social and solidarity economy activities, that support sustainable livelihoods in the food chain and facilitate access to safe and healthy foods.

Action 6 – Social and economic Equity

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.

Action 1 – Sustainable

Promote sustainable diets (healthy, safe, culturally appropriate, environmentally friendly and rights-based) through relevant education, health promotion and communication programmes, with special attention to schools, care centres, markets and the media.

Action 2 – Sustainable

Address non-communicable diseases associated with poor diets and obesity, giving specific attention where appropriate to reducing intake of sugar, salt, transfats, meat and dairy products and increasing consumption of fruits and vegetables and non-processed foods.