The Food and Agriculture Organization of the United Nations (FAO), the Global Alliance for Improved Nutrition (GAIN) and Rikolto hosted a technical workshop in June 2024 titled "Leveraging Local and Traditional Food Markets and Public Food Procurement to Improve the Availability of Nutritious Food". This article captures the key messages from the summary report of three days of in-depth discussions.

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Local and traditional food markets (LTFMs) are woven into the fabric of daily life for many people, often serving as more than just a convenient place to shop. For some, Sunday mornings at these markets are a cherished routine - a time to purchase fresh fruits, vegetables, and other essentials. Beyond their convenience, LTFMs play a vital role as public spaces that enhance access to nutritious food while supporting local economies.

Market dwellers often express appreciation for the unique experiences offered by local markets. Some mention the satisfaction of finding vegetables still covered in dirt, which gives them the reassuring feeling that the produce is freshly harvested. Others enjoy the occasional surprise of receiving an unexpected "extra"-an additional vegetable or product-adding a personal touch to their shopping experience.

These dynamics highlight the unique character of LTFMs: their close link to local production, their social nature and their potential benefits to consumers. In this way, the value of LTFMs goes beyond economic transactions, fostering social connections and stimulating demand for fresh, diverse and healthy food.

Similarly, Public Food Procurement (PFP) programmes, such as school feeding initiatives, are increasingly seen as tools to improve the sustainability of agri-food systems. These programmes can provide market opportunities for local producers but have not traditionally included specific nutrition objectives. However, as awareness of the link between public procurement and nutrition grows, these initiatives are beginning to shift towards promoting healthier diets.

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Connecting local food markets and PFP programmes to food system objectives

Against this backdrop, over 70 practitioners and researchers from around the world joined discussions at FAO's headquarters in Rome from 24 to 26 June, to explore how LTFMs and PFP programmes can contribute to more sustainable food systems and improve access to nutritious food. Participants also discussed the need to make these markets more accessible to small and medium-sized enterprises (SMEs) and to ensure that local actors are involved in shaping their food systems. This points to a wider trend in food systems - the need to reconcile economic and nutritional goals, taking into account the role of small producers and local enterprises.

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Healthy diets are central to FAO's mission to improve global nutrition and food security. They must provide adequate nutrients, reflect diverse traditions, and be accessible to all. However, affordability, availability, and convenience remain barriers for billions. By improving food environments, local markets, and public procurement, we can influence consumer preferences and make progress towards healthier diets worldwide.

Lynnette Marie Neufeld‍

Director of the Food and Nutrition Division, FAO

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Participants focused on three key objectives:

1. Synthesising evidence on the role of LTFMs and PFP in improving access to nutritious food.
2. Identifying challenges and opportunities for scaling up the involvement of small-scale producers and MSMEs in providing nutritious food.
3. Reflecting on how LTFMs and PFP can influence broader aspects of food environments and sustainability.
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Technical consultation at FAO in Rome, organised by GAIN, Rikolto, and the WorldFMC. (Photo credit: The WorldFMC).

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