Themes

Food availability describes the local presence of sufficient quantities of socio-culturally acceptable, nutritious and safe food for a healthy diet.

Access to foods is especially linked to availability. It involves how easily all residents, including low-income and vulnerable groups, can (physically and economically) reach sources of sufficient, socio-culturally acceptable, nutritious and safe foods.

Foods are desirable when people want to consume them because of personal preferences, tastes, attitudes, lifestyle and cultures. However, the desirability for foods is further influenced by external factors, especially in the urban population, which is typically denser and with multiple food sources and options.

Food utilisation is defined by food safety and quality and the ability to make proper biological use of food -  meaning the way the body makes the most of various nutrients and converts foods to energy.

Food safety is one of the determining factors for food utilisation. It refers to the routines in preparing, handling, and storing food to provide safe foods that do not contain a contaminant or other attribute that increases the probability of poor health outcomes in the context where it is consumed and for the individual who consumes it.

City policymakers worldwide are well placed to address aspects related to urban food systems and malnutrition by developing effective policies, programmes, plans, actions, and sustainable urban food system planning.

Agreements and partnerships are essential for driving sustainable action related to food systems in cities, accessing all societal sectors including business, national governments, NGOs, foundations, city-food networks, and others.