Equity in food security and nutrition refers to the fair and equal access to sufficient, safe, and nutritious food for all individuals and communities, regardless of their socioeconomic status, gender, ethnicity, geographic location, or any other disparity factors. Achieving equity requires improving access to natural resources, education, sustainable food production, and social protection and safety nets for vulnerable populations, such as low-income households, women, and marginalized groups. This session discusses ways to increase resilience and equity in food systems through food-land use governance, community awareness raising on healthy food, social protection and safety nets for vulnerable populations, and multi-stakeholder partnership.
