Inclusive, transformative agri-food systems

Abstract

Considerable progress has been made on nutrition research that informs efforts to enhance food and nutrition security of the most vulnerable and socially excluded populations.

Yet, gaps remain in ensuring that all have healthy diets that promote growth; physical, social, and emotional development; and wellbeing, while preventing nutrient deficiencies and non-communicable diseases (NCDs) [1]. While undernutrition remains a critical concern, NCDs like hypertension, type 2 diabetes, and obesity are becoming more prevalent globally. Additionally, food production challenges such as the aging and outmigration of farmers, climate change and variability, and the limited adoption of sustainable production practices hinders the ability to source a diverse, sustainable, and nutritious diet. These challenges are exacerbated by neglecting gender equality and social inclusion (GESI) [2,3]. Women, youth, and socially excluded groups — such as indigenous communities, displaced populations or people with disabilities — face additional barriers to achieving food and nutrition security, including restricted access to resources, limited decision-making power, and reduced
economic opportunities. To achieve greater impact, research and implementation efforts must prioritize gender and social inclusion by addressing the specific challenges faced by women, youth, the poor, and other socially excluded groups, requiring a thorough understanding of their unique obstacles and the compounded
consequences from belonging to multiple socially excluded groups.