The aim of the meeting is to identify the problems that must be addressed; To conduct a scientific discussion based on experience and practice and come up with a number of solutions that would bring about a radical change in the pattern of food consumption, within three main axes:

    1. Zero Hunger: About 700  million people suffer from malnutrition, and a quarter of the world’s population is food insecure. This deserves urgent action. Addressing it likely includes significantly increasing agricultural productivity in sustainable ways, strengthening social protection that builds productive assets, and reducing inequality in access to food. Moreover, it is in countries experiencing war, conflict and fragility that hunger is rising the fastest, prompting special attention to be paid to humanitarian contexts and fragile and conflict-affected situations.
    • Access to nutritious food: A large percentage of the world’s population does not eat a healthy, balanced diet – and nearly 3 billion people cannot afford even one. Improving access to and making nutritious foods the preferred choice will require addressing three major barriers to them: price (i.e. how to make nutritious foods cheaper and nutrient-poor foods relatively more expensive) and purchasing power (i.e. increasing purchasing power through social media). protection, wages, etc.), and perceived affordability (ie changing how people value nutritious foods in relation to their price)
    • Food safety: WHO estimated that foodborne illnesses caused a high proportion of illness and a high proportion of premature deaths in 2010. Particularly in low- and middle-income countries with the highest burdens, focus on markets where vulnerable people buy Food through appropriate and appropriate interventions can reach low-income consumers while not excluding small-scale and low-income producers and sellers. shifting from risk thinking to risk thinking, which focuses on understanding the relative risk of causing harm; Possibility of providing appropriate incentives and support to actors to adopt improved practices; and enhance consumer demand for food safety.

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