The Food and Agriculture Organization and the World Health Organization organized an International Symposium where stakeholders could share country experiences, challenges, and solutions around implementing sustainable food systems to improve nutrition. Ensuring access to healthy and diverse diets is one step to tackling micronutrient deficiencies. The symposium’s three sub-themes focused on the supply side, the demand side, and actions for reinforcing accountability, resilience, and equity within the food system.
December 1 – 2, 2016