Prevention

1.3.1 Key policy interventions

• National guidelines: Ensure national dietary guidelines are evidence based but realistic to achieve for all of society and are equitable.
• Fiscal and legislative policies: Use fiscal and legislative policies to promote healthier food items and disincentivise unhealthy ones.
• Local production and food security: Support local production of nutrient-rich foods to decrease reliance on imports and ensure year-round access to fresh produce
• Public nutrition education campaigns: Enhance consumer understanding of food labelling initiatives through targeted education on reading and interpreting food labels, focusing on healthy choices and environmental impact.
• Resilient Food Supply Chains: Encourage the diversification of food sources to maintain steady access to whole grains, legumes, fruits, vegetables, nuts, and seeds.
• Therapeutic and Fortified Foods: Increase access to therapeutic foods and products fortified with essential micronutrients, targeting populations at risk for deficiencies.
• Emergency Nutrition Support: Ensure ready access to nutritional support for at-risk or food-vulnerable groups, especially during crises, with a special focus on therapeutic foods to address micronutrient gaps.
• Community Support: Engage civil society and community leaders in designing culturally appropriate nutrition programs, meal services, and public health campaigns.