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Urban agri and healthy diets among FAO’s steps for sustainable cities
date:Feb 17, 2020
ing Programme.

A subsidy scheme encouraged food operators to use healthier ingredients, such as oils with reduced saturated fat content, and to put lower calorie meals on menus. In just over a year, the number of healthier meal options had doubled.

Reducing and managing food waste
People in urban areas consume up to 70 per cent of global food supply, but much of it is thrown away. It is projected that urban food waste at retail and consumer level will have increased by 35 per cent between 200

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