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The following papers and publications explain the Sustainable Diets for All (SD4ALL) programme in greater detail and give broader context to its activities.

Sustainable Diets for All – International Position Paper

This short paper outlines Hivos’ position on its Sustainable Diets for All programme. Sustainable Diets for All is an advocacy programme that uses evidence, including evidence generated by citizens, to help low- income communities in Zambia, Uganda, Indonesia and Bolivia improve their access to sustainable, diverse and nutritious food. The 5-year (2016-2020) programme is coordinated by Hivos, the International Institute for the Environment and Development (IIED) and partners in the focal countries.

 

The Spice of Life: the Fundamental Role of Diversity on the Farm and on the Plate

Biodiversity loss is one of the areas where humanity is operating furthest outside the planet’s environmental limits. This discussion paper prepared by Seth Cook of IIED as part of the Sustainable Diets for All project explores the roots of this situation and asks how to reorient food systems towards greater diversity, health, sustainability and inclusiveness. It argues that diverse agricultural production and diverse diets can be mutually reinforcing.

 

Advocacy Toolkit

This toolkit aims to provide practical guidance and ideas to advocacy officers and civil society organisations (CSOs) wishing to mobilise and support citizen groups to jointly advocate in the Sustainable Diets for All (SD4ALL) programme’s focus countries and at the global level.

 

Citizen-generated Evidence for a More Sustainable and Healthy Food System

If communities can generate evidence themselves, either as primary data or from existing information, they may be more effective in lobbying and advocacy around their priorities, and less dependent on others to set the agenda. This discussion paper focuses on evidence as a means for defending and improving the food system of the poor, presenting some examples of the range of methodologies and their application.

 

Agriculture, Food Systems, Diets and Nutrition in Zambia

This discussion paper describes the potential of agriculture and food systems in Zambia to contribute to improving Zambian food and nutrition security. It provides clear policy recommendations on how the food and agriculture sector can better serve the country’s population with sustainable diets for all.

 

10YFP Sustainable Food Systems Programme Brochure

The 10YFP is a global framework of action that aims to promote national, regional and international cooperation that accelerates the shift towards sustainable consumption and production (SCP) in developed and developing countries. It provides capacity building innovations and cooperation among all countries and stakeholders in order to transform SCP patterns. UNEP serves as the Secretariat for the 10YFP.

 

Nourishing Diversity: A Five-point Plan to Enrich our Food Systems

Although our food systems seemingly deliver impressive abundance and variety, we are losing crucial agricultural biodiversity and our increasingly homogenised diets are leading to disease and obesity. Seth Cook sets out five steps for better, more diverse food systems in this Hivos-IIED policy brief

 

Uganda Food Change Lab: Planning for the Future Food System of Kabarole District

In the Uganda Food Change Lab, Hivos and IIED partnered with the Kabarole Research and Resource Centre (KRC). This publication describes our findings and experiences.

 

Taking Stock: Zambia Food Change Lab

Hivos and IIED have documented the Zambia Food Change Lab’s journey so far in a new publication. Alongside detailing the Lab’s results, the publication highlights important lessons learned from the Lab experience and acknowledges the way forward.

 

The true cost of maize production in Zambia's Central Province

Factors such as greenhouse gas emissions, water pollution and soil erosion are not considered in today’s cost calculations of products and production systems. Nor are the effects these product and systems have on society and health. If such factors were taken into account, the true cost of maize production, for example, would be 2 to 2.5 times higher. This report provides an insight into the real costs of an agricultural system that focuses on maize as the only crop, and offers concrete solutions to lessen these costs.

 

Taking stock: Uganda Food Change Lab

The Uganda Food Change Lab advocates for a more conducive policy environment to achieve both sustainable diets and a productive, sustainable local food system. This publication documents the Lab's journey, highlighting concrete interventions, lessons learned and the way forward.