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Agri-food value chains (AVCs) intermediate the flow of products between largely rural farmers, fisherfolk, or herders and increasingly urban consumers. The theoretical models that historically structured...

This paper highlights 10 areas where a reframing of the discourse is needed. It presents 10 myths to debunk, explaining why the current framing is wrong – or insufficient...

Commercialisation (i.e., the process of introducing a new product or technology into commerce or making it available in the market) is considered a promising strategy to scale up the consumption of biofortified foods. To inform...

Fermentation is an ancient processing technique that relies on microbes to transform raw materials into products with increased food safety, commercial value, nutritional value, health features, and sensory...

The ongoing Covid-19 pandemic and the war in Ukraine meet longer-term impacts of climate change and no-less pressing challenges of social and environmental sustainability in and around agriculture, food and nutrition...

This document outlines a roadmap for the transformation of aquatic food systems - ‘Blue Transformation’, providing a vision for the FAO’s work on aquatic food systems for the period 2022–2030. This roadmap...

Climate Change and Food Systems: Transforming Food Systems for Adaptation, Mitigation, and Resilience Many promising innovations and policy approaches show potential to address climate change...

Donors have a responsibility to help ensure that food systems transformation is inclusive, non-discriminatory, and respects human rights, so that all those who live in poverty, suffer...

A nutrition-sensitive value chain (NSVC) is a food value chain that has been shaped to alleviate constraints in the supply or demand of food, as they relate to dietary and nutrition problems...

Over the course of the pandemic, research on how COVID-19 has affected agricultural production and food value chains has evolved: as coronavirus infection rates rose and fell...