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17:00 to 19:00: Delivering a Programme on Sustainable Consumption and Production in Food and Agriculture
16 Jun 2012 - 16 Jun 2012
5:00 PM - 7:00 PM

Part of the UN Global Compact Corporate Sustainability Forum

Food production is vitally important to national economies, to meet development goals, to rural livelihoods and to human survival. The programme on Sustainable Consumption and Production (SCP) in Food and Agriculture is catalyzing partnerships between UN agencies, other international agencies, governments, industry, and civil society whose activities, together, can promote the essential transition to sustainability.
The side event will present the joint FAO/UNEP programme for Sustainable Food Systems, with the support of the Swiss Government. It will cover the programme description, and an outline of its activities for the next 10 years. Crucially this session will highlight on-going activities in the private sector that already contribute to the objectives and goals of the Programme and put emphasis on the significance of the private sector in achieving them.

The Sustainable Food Systems Programme (SFSP) is aimed at improving resource use efficiency and reducing the pollution intensity of food systems at all points from production to consumption, while at the same time addressing issues of food and nutrition security.

It is supported by the Agri-food Task Force on SCP, which is presently made up of 14 national governments, five UN agencies and programmes, eight civil society organizations, and three international business organizations representing 325 firms. The Task Force develops activities, projects and partnerships to facilitate the transition to more sustainable and resource efficient production and consumption patterns in the food sector.
The following questions will be asked:
•Which innovative policies, market-based mechanisms and financial tools could be implemented to provide the incentives for more resource-efficient production and consumption in the food sector?
•How could the programme make tangible progress in achieving SCP in the food sector?
•What are the key challenges you are facing in your businesses and/or national food systems?

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