This publication explores various contexts in which consumers engage with the food system to make their decisions about acquiring, preparing and consuming food, as well as the impact of the food environment on their dietary choices. It features a collection of articles that discuss supply-side and demand-side measures for improving food environments and related enabling actions. It acknowledges that the concept of food environments helps food policy design and monitoring, and broadens the understanding of entry points that can help transform food systems so they can better deliver healthy and sustainable diets.

Note: This publication was developed under the auspices of the United Nations System Standing Committee on Nutrition (UNSCN), one of the precursors to UN-Nutrition.