SUSTAINABLE FOOD SYSTEMS PROGRAMME OF THE
10-YEAR FRAMEWORK OF PROGRAMMES ON
SUSTAINABLE CONSUMPTION AND PRODUCTION (10YFP)
FEEDBACK FORM
NOTE TO ALL:
Please use this form to provide your general and more specific comments as indicated
below, for the proposed 10YFP Sustainable Food Systems draft concept note.
NB** all contributions received will be taken into account as much as possible. Due to limited capacity, we
will unfortunately not be in a position to inform respondents (individuals &/or organizations) on how their
suggestions have or have not been included in the final programme that will be submitted to the 10YFP
secretariat. Thank you for your understanding.
INDIVIDUAL OR ORGANIZATIONAL CONTACT INFORMATION
Name and Title
Organization
Sebastian Kretschmer
Drexel University, Philadelphia, USA & BBPP (Bioko
Biodiversity Protection Program partnering with Food
Quality and Health Association (FQH)
Type:
Ministry;
Local authority
University/ Scientific/Research
Business organization
NGO or not-for-profit
Financial Institution
Other (please specify):
Email
Regional Organisation
National Cleaner Production Centre (NCPC)
Primary Producers Organization (e.g. farmers,
pastoralists, fisherfolk)
Indigenous group or community based
organization
Media
Inter-governmental organization
United Nations agency or programme
Mailing address
Sebastian@onevillagefarm.org 252 Morgan Street, STE 307, Phoenixville, PA 19460
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Telephone (001) 610 787
0971
Fax
Country USA
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Instructions: Please provide your feedback for each of the proposed questions on the Sustainable Food
Systems Programme by completing the following matrix. If you do not have any comments please check
the “No comment” box.
General “Sustainable Food Systems” Programme Feedback
Feedback Question
Select One
Provide Your Additional Comments
Having reviewed the draft Concept
Yes
Note, does it adequately identify the
X No
main global challenges for
sustainable food systems?
While an attitiude of continuous improvement is appreciated and
constructive, there also needs to be sharper focus on types of
practices that are known to be environmentally friendly and support
human health. The FAO definition on sustainable diets in 2010
(published in 2012) is a key guideline for working on sustainable
food systems and should be added in introduction part or within the
definition of Sustainable Food Systems). “ Sustainable Diets are
those diets with low environmental impacts which contribute to food
and nutrition security and to healthy life for present and future
generations. Sustainable diets are protective and respectful of
biodiversity and ecosystems, culturally acceptable, accessible,
economically fair and affordable; nutritionally adequate, safe and
healthy; while optimizing natural and human resources. »
Having reviewed the proposed
X Yes
Vision and Goal, do they adequately
No
address the needs of the global
programme?
The meaning of : “The vision “All food systems are sustainable,
delivering food security and nutrition for all in such a way that the
economic, social and environmental bases to generate food
security and nutrition for future generations are not compromised.”
is really ambiguous because one cannot assume that the present
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Having reviewed the proposed
objectives, do they adequately
address the needs of the global
programme?
Yes
X No
dominant system is compatible with sustainability
The Objectives should definitively call for identification of specific
practices (or categories of practices, including use of production
material inputs and technologies), which are then prioritized as
needing further improvement.
Provide Your Feedback
Programme Objectives
No Comment
Suggested Text Change
Additional Feedback
(check the box)
(Please insert your text)
(Please insert your text)
Programme Objective 1: Raise
awareness on the need to shift to
sustainable food systems and applying
a systems approach to addressing
food security and nutrition.
Systems and holistic
approach
Taking existing examples of
global and regional
sustainable and organic food
systems as models and
living laboratories.
Programme Objective 2: Build
capacity and enabling conditions for
the uptake of sustainable practices
across food systems and facilitate
access to financial and technical
assistance.
Programme Objective 3: Take
Build capacity and enabling
conditions for the
identification, prioritization,
and uptake of sustainable
practices
Take lessons learned from
existing examples of
sustainable and organic
global and regional food
systems.
Act towards more
Bring together global
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stock of, categorize and disseminate –
and if needed develop – accessible and
actionable information tools and
methodologies to support governments,
the private sector, consumers and other
relevant stakeholders to act towards
more sustainable food systems.
sustainable food systems
through true cost accounting
across a full spectrum of
ecological, societal, cultural,
and human health issues
and corresponding
internalization of
externalities.
principles and national/local
recommendations
Programme Objective 4: Bring
together initiatives and develop
partnerships to build synergies and
cooperation to leverage resources
towards the mutual goal of
promoting, enhancing and facilitating
the shift towards more sustainable
food systems
Feedback Question
Are there additional fundamental
objectives that the programme
should respond to in your view?
Having reviewed the proposed
work areas, do they adequately
address the needs of the global
programme?
Select One
Provide Your Additional Comments
Yes
No
Yes
No
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Provide Your Feedback
Programme Work Areas
No Comment
Suggested Text Change
Additional Feedback
(check the box)
(Please insert your text)
(Please insert your text)
And identify technical
pracices and innovations
that have demonstrated
positive impacts.
Programme Work Area 1: Increase
the availability, accessibility and sharing
of actionable knowledge, information and
tools for SCP.
Programme Work Area 2:
Encourage, facilitate and support
inclusive multi-stakeholder dialogue to
help inform interconnected policymaking
towards sustainable food systems at
local, national, regional and international
levels.
Programme Work Area 3: Facilitate
the use and enhance opportunities for
market-based and/or voluntary
approaches throughout supply chain
towards sustainable food systems.
Feedback Question
Are there other work areas you
think should have priority, if so,
what?
Select One
Yes
No
Provide Your Additional Comments
New work area: Aggregate and make available knowledge on the
drivers for sustainable food consumption, taking globally existing
sustainable and organic food systems with clear boundaries as
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living laboratories. The Organic Food System (OFS) as a pilot
model in order to identify, develop and test of tools and indicators
for sustainable food systems with focus on sustainable diets at
global and regional levels.
Background:
Since the change in consumption patterns is a crucial issue in the
transformation to sustainable food systems and the consumption
patterns of regular organic consumers seem to be close to the
sustainable diet concept of FAO, and furthermore, since diets play
a central role in shaping food systems and food systems shape
diets, it seems urgent to explore the organic food system more
deeply. The organic food system, which emerged 100 years ago,
has a definition, principles, standards and metrics. By now it has
data from more than 160 countries, and regulations in force in more
than 80 countries or regions. FQH and its partners have thus
began to develop an organic food system programme (OFSP) to be
proposed as a Work Area for the new 10 Year Framework
Programme on Sustainable Food Systems, under development.
The objective of the OFSP is to build upon lessons learnt in the
OFS to better understand elements of sustainable diets and SFS in
order to help countries with actionable recommendations.
Can you propose priority activities
under the Work Areas, if so, what?
Yes
This work area could encompass a range of activities, including:
No
Identify major drivers for sustainable consumption and develop key
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tools and indicators promoting sustainable diets by:
a) elaborating on lessons learned from the living laboratories for
sustainable food systems with focus on sustainable food
consumption patterns, taking organic food consumption patterns as
example;
b) identifying, developing and testing tools and indicators for
sustainable diets, taking organic diets on global and national or
regional levels as learning models;
c) building multi-stakeholder networks within the living laboratories
in order to increase the efficacy of implementing tools and
indicators of sustainable food production and consumption;
d) disseminating best practice examples of sustainable food
production and consumption on global and national or regional
level.
e) particular attention will be on the role and potential of public
meals for developing and implementing an organic diet
Background:
One of the underlying determinants of organic agriculture and food
production is the link between sustainability and health. Various
studies show a contribution of organic agriculture to global
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sustainability issues. The organic food market is growing rapidly
worldwide. The dietary pattern of organic consumers seems to be
close to healthy dietary patterns as well as close to the sustainable
diet concept. As global diets link sustainability and health, the
emerging organic diet may be defined as a global, healthy and
sustainable diet, taking into account regional and cultural
adaptations. The aim of this activity is to start the discussion about
what would be needed to further develop such an organic diet so
that central aspects can be transferred to sustainable diets and
consumption. The project is placed within the Organic Food
System Program (our proposed work area). The thus developed
and verified organic diet may be taken as a pilot model for
assessing sustainable diets within the sustainable food systems
programme and to stimulate organic development.
Other Feedback on the document
Line Number
Reference
Provide Your Feedback
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Line Number
Reference
121
Provide Your Feedback
Mention children along with indigenous people and women.
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