A fair and sustainable food system is a system that works for both consumers and businesses of the value chain that rely on it for their survival.
Such food systems ensure:
Food sovereignty, quality and health
People both now and in the future enjoy access to food of high nutritional quality, while meeting dietary needs for a healthy life and fostering well-being; people, communities and societies have the right to define their own food systems and policies.
Fair livelihoods and fair trade
Provision of food products generates fair economic returns along the supply chain and fosters the resilience of small-scale producer communities. It is incumbent upon governance systems to enable them to enjoy fair access to resources, regardless of gender, race or age. The supply chains are short, traceable and transparent.
Local development, inclusive governance and social cohesion
Food systems foster the local development in their territories in which the role of women is valued and younger generations are engaged and empowered. In this context, resource management requires new models of governance that involve and hold all local stakeholders accountable with a community-based and participative approach.
Low environmental impact
Fair and sustainable food systems prioritise local low-impact production systems that respect seasonality and the interconnectivity of ecosystems; they do no harm to the environment and preserve and restore soil, freshwater and marine resources; they respect animal health and welfare; they help mitigate climate change and adapt to its impacts; they not only avoid biodiversity loss but, promote regeneration; they prevent and minimize food losses and waste, disposal of which is integrated into the regenerative cycle.
Traditional ecological knowledge
Fair and sustainable food systems preserve and foster local and traditional knowledge that respects the balances of nature, while promoting innovation, creativity and social entrepreneurship, and is recognised as complementary to scientific knowledge.