13 Principles to guide agriculture and food systems transformation
by iPES FOOD (International Panel of Experts on Sustainable Food Systems) et al.
1. RECYLING.
Preferentially use local renewable resources and close as far as possible resource cycles of nutrients and biomass.
2. INPUT REDUCTION.
Reduce or eliminate dependency on purchased inputs and increase self-sufficiency.
3. SOIL HEALTH.
Secure and enhance soil health and functioning for improved plant growth, particularly by managing organic matter and enhancing soil biological activity.
4. ANIMAL HEALTH.
Ensure animal health and welfare.
5. BIODIVERSITY. Maintain and enhance diversity of species, functional diversity and genetic resources and thereby maintain overall agroecosystem biodiversity in time and space at field, farm and landscape scales.
6. SYNERGY.
Enhance positive ecological interaction, synergy, integration and complementarity among the elements of agroecosystems (animals, crops, trees, soil and water).
7. ECONOMIC DIVERSIFICATION.
Diversify on-farm incomes byensuring that small-scale farmers have greater financial independence and value addition opportunities while enabling them to respond to demand from consumers.
8. CO-CREATION OF KNOWLEDGE.
Enhance co-creation and horizontal sharing of knowledge including local and scientific innovation, especially through farmer-to-farmer exchange.
9. SOCIAL VALUES AND DIETS.
Build food systems based on the culture, identity, tradition, socialand gender equity of local communities that provide healthy, diversified, seasonally and culturally appropriate diets.
10. FAIRNESS.
Support dignified and robust livelihoods for all actors engaged in foodsystems, especially small-scale food producers, based on fair trade, fair employment and fair treatment of intellectual property rights.
11. CONNECTIVITY.
Ensure proximity and confidence between producers and consumers through promotion of fair and short distribution networks and by re-embedding food systems into local economies.
12. LAND AND NATURAL RESOURCE GOVERNANCE.
Strengthen institutional arrangements to improve, including the recognition and support of family farmers ,smallholders and peasant food producers as sustainable managers of natural and genetic resources.
13. PARTICIPATION.
Encourage social organization and greater participation in decision making by food producers and consumers to support decentralized governance and local adaptive management of agricultural and food systems.