Eating Apart Together (EAT) Initiative
Food safety initiative
The preschool & school meal delivery system reform
Giocampus Project
Organic conversion in public kitchens
Tackling childhood obesity
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.
Action 3 – Sustainable
Develop sustainable dietary guidelines to inform consumers, city planners (in particular for public food procurement), food service providers, retailers, producers and processors, and promote communication and training campaigns.
Action 4 – Sustainable
Adapt standards and regulations to make sustainable diets and safe drinking water accessible in public sector facilities such as hospitals, health and childcare facilities, workplaces, universities, schools, food and catering services, municipal offices and prisons, and to the extent possible, in private sector retail and wholesale food distribution and markets.