Transforming food systems for health, sustainability and inclusion

Transforming food systems for health, sustainability and inclusion requires a robust and resilient food system-wide conversion that functions in all circumstances as food systems is one of the key drivers of climate change and environmental degradation.

Food systems are to be understood here as all the sectors, actors and disciplines relevant to and connecting primary production (from land and sea), food processing, food distribution and retailing, food services (canteens, restaurants and the gastronomic sector), food consumption, food safety, nutrition and public health, and food waste streams.

The European Green Deal and, in particular, the Farm to Fork Strategy recognise that, and support a shift towards more resilient and environmentally, socially and economically sustainable food systems, sourced from land and sea, is necessary to deliver safe, healthy, accessible and affordable food and diets for all, while respecting planetary boundaries.

This implies a better understanding of the multiple interactions between the different components of the current food systems, to foster solutions that maximise co-benefits to four Food 2030 priorities:

  1. Nutrition and health including food safety.
  2. Climate and environmental sustainability.
  3. Circularity and resource efficiency.
  4. Innovation and empowerment of communities.

R&I will accelerate the transition to sustainable, healthy and inclusive food systems by delivering on different thematic areas:

Dietary shifts towards sustainable healthy nutrition; alternative and plant-based proteins; prevention and reduction of food losses and waste; microbiome applications; improving food safety and traceability; fighting food fraud; behavioural change; personalised nutrition, urban food systems, food systems governance and systems science, as well as digital and data-driven innovation.


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