Times are in CAT (GMT+2)
Dietary guidelines have the potential to catalyse the transformation of food systems towards not only better nutrition for people but also towards sustainability. A food systems approach to developing and implementing dietary guidelines has been developed by FAO with inputs from multiple experts and stakeholders to provide “how-to” guidance to countries.
The Food systems-based dietary guidelines (FSBDG) methodology goes beyond health outcomes and integrates sustainability in its environmental, economic, and social dimensions. Countries have started using this new methodology to develop or revise, and better implement their national dietary guidelines. The side event will present the FSBDG methodology and some countries' experiences in using different aspects of this new methodology. This will be followed by time for discussion.
- Food and Agriculture Organisation of the United Nations, FAO
- Ministry of Food and Agriculture, Ghana
- Centre of Excellence-FoodHub, Montenegro
- National Institute of Public Health, Mexico
- Fatima Hachem (Senior Nutrition Officer, FAO)
- Ramani Wijesinha-Bettoni, FAO Food and Nutrition Division
- Ana Islas Ramos (FAO Food and Nutrition Division)
- Paulina Addy (Ministry of Food and Agriculture Ghana)
- Aleksandra Sanja Martinovic (Centre of Excellence for Food Safety Risk Assessment-FoodHub, Montenegro)
- Anabelle Bonvecchio Arenas (National Institute of Public Health, Mexico)