End hunger, achieve food security and improved nutrition and promote sustainable agriculture


Inspiration Targets

CZECH INSPIRATION:

Glopolis – project: Menu for change

If we should be active citizens, we need support in education. Thanks to the Menu for Change project, students have the opportunity to uncover the connection between their everyday food choices and the global issues of today. At 550 nurseries, primary and secondary eco-schools, students talk about the ways they can take care of the Earth’s natural resources and of fair relations among its inhabitants.

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SDG 2 AMBASSADOR

Jiří Mádl

Actor and producer

GLOBAL INSPIRATION:

Hampton Creek

Hampton Creek’s brand Just is looking for new ways of using plant-based proteins in order to transform the current food system and ensure that tasty food can be healthy, sustainable and affordable at the same time. The project is based on an analysis of more than 400,000 species of plants that could be used for food production. The first of their new sustainable products is the plant-based mayonnaise Just Mayo.

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New global food as a solution to the world’s food crisis

Changing our attitude towards food seems to be one of our best opportunities to face the global food crisis. It is important to bring protein-rich meals back to our plates, start growing our own food and use local ingredients. Gastronomy leaders, famous chefs, but also each consumer can help to make this change possible.

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World Wildlife Fund

The goal of this World Wildlife Fund’s project, supported by the American Hotel & Lodging Association and The Rockefeller Foundation, is to eradicate food waste in the hotel industry. Hotels taking part in the project include Hilton, Hyatt, InterContinental Hotels Group or Marriott International.

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TARGETS

By 2030, end hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round

By 2030, end all forms of malnutrition, including achieving, by 2025, the internationally agreed targets on stunting and wasting in children under 5 years of age, and address the nutritional needs of adolescent girls, pregnant and lactating women and older persons

By 2030, double the agricultural productivity and incomes of small-scale food producers, in particular women, indigenous peoples, family farmers, pastoralists and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets and opportunities for value addition and non-farm employment

By 2030, ensure sustainable food production systems and implement resilient agricultural practices that increase productivity and production, that help maintain ecosystems, that strengthen capacity for adaptation to climate change, extreme weather, drought, flooding and other disasters and that progressively improve land and soil quality

By 2020, maintain the genetic diversity of seeds, cultivated plants and farmed and domesticated animals and their related wild species, including through soundly managed and diversified seed and plant banks at the national, regional and international levels, and promote access to and fair and equitable sharing of benefits arising from the utilization of genetic resources and associated traditional knowledge, as internationally agreed

Increase investment, including through enhanced international cooperation, in rural infrastructure, agricultural research and extension services, technology development and plant and livestock gene banks in order to enhance agricultural productive capacity in developing countries, in particular least developed countries

Correct and prevent trade restrictions and distortions in world agricultural markets, including through the parallel elimination of all forms of agricultural export subsidies and all export measures with equivalent effect, in accordance with the mandate of the Doha Development Round

Adopt measures to ensure the proper functioning of food commodity markets and their derivatives and facilitate timely access to market information, including on food reserves, in order to help limit extreme food price volatility

TIPS:

Eat less meat, poultry and fish. Meat production uses more natural resources than plant-based production.

Freeze fresh products and leftovers that you are not able to eat in time. You can do the same with your take away meals and finish them the next day. It will save food as well as money.

When you order seafood in a restaurant, always ask if the seafood they serve is sustainable. Let your favourite places know that you are interested in seafood production that is safe for the oceans.

Tell us more about your own ways of supporting the global goals: use the #SDGs and #GlobalGoals hashtags on social media.

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