Many cities are faced with the challenge of rising urban food insecurity and the growing problem of rising food waste. In 2015, 19.8% of the urban population was moderately food insecure and 7.3% severely food insecure (WB and FAO, 2017). The increasing high consumption of packaged and ultra-processed food with low nutritional value has not only led to a rise in obesity, micronutrient deficiency, and diet-related non-communicable diseases, but is also driving the unsustainable agricultural expansion.

Urban dwellers have increasingly been disconnected from the production of their food, and very few cities are engaged in pursuing food strategies. This reliance on external sources and long-food chains have rendered current urban food systems vulnerable to shocks and disruptions, as made evident by the latest Covid pandemic. Policy makers now realize the urgent need to transform current food systems to become more efficient, healthy, inclusive, equitable, sustainable and resilient. Given their size and economic prominence, cities have a transformative power to support and accelerate the transformation of our food systems. Cities consume 75% of the world’s resources, including two thirds of the produced foods. Moreover, half of the world population lives in urban areas, and is projected to increase to 70% by 2050 with developing countries witnessing 95% of this expansion (UN).  Research has shown that food supply chains, food environments and consumer behavior are key entry and exit points within the food system to drive the adoption of healthy sustainable diets and improve food waste practices.