Reducing wasting prevalence from 4.1% in 2019 to 1%in 2030

1.1 Reduce food waste, better access and diversification of markets (urban, quality, public markets) for small producers

1.2 Carry out and encourage nutrition-sensitive policies and investments:

1.3 Invest in infrastructure and storage facilities that allow for easier transport and safe storage of food products;

1.4 Integrate technologies such as food fortification with micronutrients to meet the dietary needs of the population; Invest in safe food processing to increase food availability and stability;

1.5 Strengthen and decentralize local food procurement for national school food, health and nutrition programs; Ensure that social protection programs such as school feeding lead to better nutritional outcomes.

1.6 Promote the national production of quality food, preserving the immense heritage of biodiversity and food culture that exists;