Food systems cannot be resilient to crises such as the COVID-19 pandemic if they are not sustainable. We need to redesign our food systems which today account for nearly one-third of global GHG emissions, consume large amounts of natural resources, result in biodiversity loss and negative health impacts (due to both under- and over-nutrition) and do not allow fair economic returns and livelihoods for all actors, in particular for primary producers.

Putting our food systems on a sustainable path also brings new opportunities for operators in the food value chain. New technologies and scientific discoveries, combined with increasing public awareness and demand for sustainable food, will benefit all stakeholders.

The Farm to Fork Strategy aims to accelerate our transition to a sustainable food system that should:

• have a neutral or positive environmental impact
• help to mitigate climate change and adapt to its impacts
• reverse the loss of biodiversity
• ensure food security, nutrition and public health, making sure that everyone has access to sufficient, safe, nutritious, sustainable food
• preserve affordability of food while generating fairer economic returns, fostering competitiveness of the EU supply sector and promoting fair trade

The strategy sets out both regulatory and non-regulatory initiatives, with the common agricultural and fisheries policies as key tools to support a just transition.

The Code of Conduct on responsible food business and marketing practices is already referred in the Farm to Fork Strategy.

Related legislation:

Communication COM/2020/381 A Farm to Fork Strategy for a fair, healthy and environmentally-friendly food system