The Sustainable Food Systems Programme collaborates with governments, NGOs and businesses around the world to accelerate the shift to sustainable food systems. It works across the entire process— from field to fork—to change policy, educate the public, and support farmers and businesses as they transition to sustainable practices.


In June 2017, Sustainable Food Systems Programme members from 28 countries gathered in Pretoria, South Africa to address critical challenges in food systems and accelerate the shift to sustainability. In addition to laying the groundwork for cooperation and collective action, they signed The Pretoria Resolution. The Resolution calls for stronger political and financial commitment to providing appropriate food policy frameworks, and prioritizes the heavy burden of malnutrition as the entry point for transforming our food system.



 Around one-third of food produced worldwide is wasted—1.3 billion tonnes each year. In industrialized countries, retailers and consumers discard 300 million tonnes of food that is still edible, which is about half their total food waste, and enough to feed the estimated 900 million people around the globe who don’t have enough to eat.

To educate and motivate people to reduce food waste, UN Environment, Food and Agriculture Organization and Messe Düsseldorf have teamed up on the Think.Eat.Save. campaign. Through its website and partners around the world, it offers resources and information that enable all sectors of society to buy, eat and store food more responsibly.

Visit ThinkEatSave.org for tips on how you can prevent food waste, or to see how your government, business or organization can get involved. (Available in English, French, Mandarin, Spanish and Portuguese)

Research shows that young people want to eat healthfully and sustainably, but lack the time and practical knowledge to change the way they cook.

The MyFoodways app dishes up personalized, flexible recipes by learning users’ preferences (e.g., allergies, likes and dislikes, number of people to feed) and goals (e.g., eat seasonally, create less waste) and combining that info with the a list of the products they have on hand.


The loss of biodiversity is one of the biggest challenges of our time. Humans are causing species loss 1,000 times faster than would occur naturally, and many ecosystems are at risk of collapse.

Biodiversity is not just an environmental issue – it’s a requirement for our nutrition and overall quality of life. And while the agricultural sector, food producers and food retailers have a great impact on biodiversity, its protection is not yet among their main interests.

The “Biodiversity in standards and labels for the food industry“ initiative, supported by the European Commission, is working to change this. By supporting standard-setting organizations in including biodiversity criteria into their schemes, and motivating food companies and retailers to include biodiversity criteria into their sourcing guidelines, it aims to improve the biodiversity performance standards and labels in the food industry.

For a comprehensive overview of how protection of biodiversity is currently addressed in food sector standards and company supply chains, download the Baseline Report.


The Industrial Reconversion Program is an action plan to improve the environmental performance of companies in the industrial and services sectors, and to transform operations to reduce environmental and social impacts through a voluntary programme.

Supporting governments in their commitment to reduce carbon emissions is crucial. WWF, with support from Germany’s Ministry for the Environment, has launched projects to help Thailand, Indonesia and the Philippines reduce carbon emissions and protect biodiversity by improving forest management and agricultural practices.

In Thailand, the project focuses on crop diversity. Thailand is one of the world’s biggest meat suppliers, and many local farmers now grow corn for animal feed. But this monoculture depletes the soil, drives reliance on chemical fertilizers, and results in illegal burning of forests and fields. The environmental results are disastrous, devastating biodiversity and producing smog that hangs in the air for days, damaging the environment and residents’ health.

WWF helps farmers transition to sustainable crops, with free workshops that teach other options. WWF also teams up with local restaurants, schools and hospitals to sell the crops without middlemen and promote sustainability.

“The transition was difficult, especially because we had no money coming during that period. But thanks to the support we got, we managed it.”

– Thirasak Suwanno, former corn feed farmer now growing organic bananas