Food systems transformation
| dc.creator | FAO | |
| dc.date | 2023-04-27T13:31:00Z | |
| dc.date | 2023-04-27T13:31:00Z | |
| dc.date | 2021 | |
| dc.date | 2022-12-04T11:44:34.0000000Z | |
| dc.date.accessioned | 2026-06-28T00:45:15Z | |
| dc.description | The COVID-19 pandemic has tested the functioning and resilience of our food supply chains. While lockdown and social-distancing measures have, understandably, been implemented to tackle the public health threat, they have also affected food markets from local to global level. Some supply chains (such as wet markets and the hospitality sector) have been completely disrupted or seen significant operational change. Consumption patterns have changed, too, largely for fear of food shortages, reduced incomes and the closure of food outlets (canteens, restaurants and hotels). Containment measures notwithstanding, food production, processing, access and availability continued and must be maintained to ensure food and nutrition security for all. | |
| dc.format | 2p. | |
| dc.format | application/pdf | |
| dc.identifier | 978-92-5-133753-0 | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/cb2482en | |
| dc.identifier | http://www.fao.org/3/cb2482en/cb2482en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/317898 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.rights | CC BY NC SA 3.0 IGO | |
| dc.title | Food systems transformation | |
| dc.title | Promoting sustainable local value chains by improving food systems for better food security and nutrition | |
| dc.type | Brochure, flyer, fact-sheet |