Main lines of action
OBJECTIVES
DEVELOPMENT
2030
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We believe that improving people's nutritional status strengthens their abilities and stimulates the development process, leading to a reduction in poverty. Nutritional support allows us to treat and prevent severe acute malnutrition and provide access to healthy and sufficient food for individuals or groups at risk of malnutrition.
Treatment and prevention of child malnutrition.
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Nutritional support for populations in situations of exclusion or poverty.
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Outpatient service for detecting cases of child malnutrition.
Nutritional surveys
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We have recovered more than 4,190 children from malnutrition, conducted nutritional screening for 136,837 children to detect cases of acute malnutrition, and distributed over 159 tons of healthy food to people facing social exclusion.
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FOOD SOVEREIGNTY
We understand that to realise the right to food, a food system must ensure food sovereignty. Ensuring food security, which encompasses the availability, access, and consumption of healthy, safe, and nutritious food, requires addressing who produces food and how. Additionally, food sovereignty allows us to address the right to food from a comprehensive perspective.
Assessment of food safety status.
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Promotion of community agricultural activities.
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Training and technical support in agricultural activities.
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Education and training in food issues.
We have trained more than 50,000 people to promote community gardens, rehabilitated and launched over 17 community gardens to enhance food sovereignty in Gambia. Additionally, 35 schools across Latin America are participating in a nutritional intervention program to educate children on food-related topics.
We believe that food systems must be committed to the climate, and that the use of food resources is crucial in the fight against malnutrition. While developing countries lack access to food resources, developed countries waste a third of the world's food production.
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FOOD SUSTAINABILITY
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Programs for the promotion of food reuse
Promoting more sustainable food systems
Awareness and communication campaigns on food waste
Programs for the prevention and reduction of food waste
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We collaborate with over 70 food companies, schools, hotels, and social entities to promote more sustainable food systems. We have developed a pioneering protocol to reduce food waste and promote food utilization in the restaurant sector. Additionally, we have contributed to reducing CO2 emissions by more than 4,142 tons through our food waste reduction project.
NUTRITION EDUCATION
At NSF, we view nutritional education as a fundamental tool for building healthy eating habits and lifestyles. Food education is a prerequisite for achieving effective and sustainable changes over time.
Training of health personnel on nutritional issues.
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Awareness campaigns
to promote
healthy eating.
Nutritional training through healthy diet workshops.
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We have empowered over 415,078 professionals through training in nutritional topics and educated over 65,400 people in food safety issues.
NUTRITIONAL SUPPORT
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Current events promote the creation of public policies for food waste
Communication from the
European Commission
(2020/C199/01)
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Published in the Official Journal
of the European Union
Detail the hazards associated with each type of food, as well as preventive or corrective actions to facilitate donations from retailers.
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Shelf life control, differences between shelf life and best before
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Knowing and ensuring traceability
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Review of storage and transport conditions
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Packaging review or repackaging
Law 3/2020 of March 11, 2020, Prevention of Food Loss and Waste
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Legislation in Catalonia
The Parliament of Catalonia approved the Law on the Prevention of Food Loss and Waste in Catalonia. This law aims to achieve the Sustainable Development Goals of zero hunger and proposes to reduce food waste by 50% by the year 2030. It is a pioneering regulation in Europe because it prioritizes prevention at the source over the redistribution of surpluses, throughout the entire food chain. The law will entail regulatory development that opens up many opportunities, but also requires advancing with greater professionalism and rigor.
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Having a plan for preventing food loss and waste.
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Account for the products donated free of charge for human or animal consumption
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Reduce, measure, and report annually the amounts of loss and waste
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Applying the hierarchy of priorities to losses and waste
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Avoid leaving food in conditions that are not suitable for consumption
Food Charter of the Metropolitan Region of Barcelona
Since the creation of the Milan Urban Food Policy Pact (2015), efforts have been made to promote public food policies. Within the Metropolitan Strategic Plan for Vision 2030 (PEMB), this was established as a key theme. Thousands of initiatives and stakeholders working on different aspects of the food system have been identified. An instrument, the Food Charter of the Metropolitan Region (CARM), has been created with the participation of a hundred organizations. Through this, a candidacy has been submitted by the CMAS to host the 2021 Milan Pact Mayors' Meeting. This opportunity aims to enhance visibility and potential for this issue, involving various areas of administration, organizations, and stakeholders to develop the Metropolitan Food Strategy. Considering the horizon of the New Metropolitan Strategic Plan 2020-2030, where the central axis is driving social and economic progress based on innovation and sustainability as mechanisms
The reduction of inequalities and spatial segregation in the metropolitan territory. The Food Charter of the Metropolitan Region implies a commitment to the dissemination and evaluation of its principles from the shared responsibility of all actors in the food cycle, from the field to the plate. This means recognizing local processes as a driver of change and emphasizing their connection to a broader regional, European, and international context, which enhances their potential.
It establishes a common framework to facilitate spaces for participation, action, and strategy in the development of food policies with the involvement of all actors of the so-called quintuple helix: public administrations, businesses and the productive sector, universities and research, citizens and their organizations, and the media. The goal is to foster consensus and support the transition towards a fairer, more sustainable, and healthier food system throughout the entire food cycle.