Guatemala

Develop innovative postharvest storage technologies, packaging and processing techniques for nutritious foods to reduce nutrient losses, remove anti-nutrients, prevent contamination and reduce food losses.

Increase availability, appeal and safety of nutritious foods throughout the year to all populations.

Deliver (peri-)urban agriculture programmes which provide land and other inputs, support local market development and deliver training and nutrition education.

Increase availability, access, affordability and appeal of nutritious foods to urban populations.

Develop new processed products that extend the shelf life of nutritious foods, make them more convenient for consumers to prepare, and reduce food and nutrient losses.

Increase availability, affordability and appeal of nutritious foods throughout the year to all populations.

Build and improve roads, transportation, storage, cold chain and logistical distribution infrastructure to enable the delivery of safe, perishable nutritious foods to urban and rural markets.

Increase availability, affordability and safety of nutritious foods in markets serving local populations.

Maintain and upgrade markets selling nutritious foods to low-income communities and ensure they have access to infrastructure to enhance food safety and reduce foods losses.

Increase availability, affordability, access and safety of nutritious foods in markets serving low-income populations.

Develop infrastructure to reduce loss and waste of nutritious foods and increase its redistribution.

Increase availability nutritious foods to low-income and all populations.

Mandate training programmes for food producers and retailers on storage, processing and packaging to reduce spoilage and contamination of nutritious foods.

Increase availability and safety of nutritious foods to all populations.

Focus cash transfer, voucher and food delivery programmes on increasing the availability, affordability and appeal of nutritious foods and limiting the appeal of foods high in fats, sugars and salt.

Increase availability, affordability and appeal of nutritious foods and reduce the affordability and appeal of foods high in fats, sugars and salt to low-income populations with access to the programmes.

Implement comprehensive school food programmes, incorporating food and meals, nutrition standards, nutrition education, school gardens, food personnel training, food skills and literacy.

Increase availability, affordability and access of nutritious foods and reduce access to foods high in fats, sugars and salt to school-aged children.