Food and Nutrition Security | JPI OCEANS

Food and Nutrition Security

Joint Action Facts
Action period: June 2016
Strategic area:
  • Linking oceans, human health and wellbeing
  • Food security and safety driving innovation in a changing world
Type of action:
  • Interacting with ERA-Nets and other activities
Lead countries:
  • Norway
External partners:
More Information
Secretariat Contact:

Ingeborg Korme (lead)

+32 (0) 4 650 001 20


The JPI on Agriculture, Food Security and Climate Change (FACCE-JPI) and JPI Healthy Diet for a Healthy Life (HDHL) first proposed to address the issue of Food and Nutrition Security as a result of the grand debate during the Milan international EXPO in 2015. They subsequently published the joint paper Priority Joint Actions to contribute to the European Strategy on Food and Nutrition Security. In 2016, JPI Oceans joined the initiative to ensure the entire food system could be addressed. Two expert workshops were held in 2016 to develop this working paper which will be presented to the Management Boards of each JPI.

Food and Nutrition Security bridges a number of Societal Challenges; it encompasses the entire food system (land and sea) from farm to fork. In their Strategic Research Agendas, each JPI (FACCE, HDHL and Oceans) has identified different aspects of this challenge and are now coming together to coordinate efforts in this area. Coordination is needed to bring together different research domains and national and international research investments and to ensure involvement of key actors (consumers, primary producers, industry etc.); to stimulate innovation and implementation. Strong stakeholder involvement in JPIs will facilitate knowledge flow from research towards practice.


The coordination between the JPIs aims to define a research programme to address the challenge of Food and Nutrition Security.

In order to achieve sustainable and resilient food systems that provide nutritious food from both land and sea, it is necessary to know both the composition of a nutritious diet and also how climate change will affect food production and the nutritional quality of food, through effects on the quality of agricultural and marine primary products.

With this information, it would be possible to develop effective solutions along the whole food chain. The approach consists of two transversal components: a modeling component and an intervention component consisting of several research activities.

Cross cutting activities should be carried out, including education, outreach, data sharing, standardization and harmonization, to support a knowledge flow from scientific research towards practice. This will support a multidisciplinary approach and ensure the involvement of key stakeholders. Dialogue and co-design with stakeholders is crucial for acceptance and uptake of the research outcomes among the following societal actors:

  • Consumers- awareness and acceptance of the consumer towards foods is key. Aspects to be considered are: nutritional quality, food safety, production methods, sensory aspects, ethical and environmental issues.
  • Industry- Working with industry to increase diversity in feed and food sources to provide greater nutritional qualities and contribute to resilient production systems, to explore food products which are both ethically and economically viable
  • Regulatory authorities- Close cooperation to encourage the authorisation of new products.


A set of key indicators needs to be defined in order to monitor the changes.


The research is expected to contribute to the implementation of the European Commission’s FOOD 2030 initiative, but also to the UN Sustainable Development Goals, by connecting research communities along the entire food value chain to propose adapted, acceptable and sustainable solutions to achieving food and nutrition security. It will promote the building of lasting transdisciplinary coordination across a range of fields. It is expected that the research will help to provide solutions for providing sustainable, resilient food systems for nutritious food from land and sea to feed an ever-changing world.


It is well known that the health, environmental, economic, and societal costs will be substantial if we do not change our course of action when it comes to the food system and the underlying challenge of Food and Nutrition Security.

Ensuring food and nutrition security is a complex issue, requiring an integrated food systems perspective. To achieve food and nutrition security, there is a need to understand what the “ideal diet” is for different specific populations (e.g. elderly, children…) and in different regions to generate profiles of nutritional needs (macro- and micronutrients) and the corresponding diets. There is also a need to understand climate change effects on food composition and the food system as a whole, again looking at macro- and micronutrients in order to develop resilient and sustainable food systems as well as feed for farmed animals on land and sea. With this information available, different interventions should be sought along the whole food value chain to achieving sustainable and resilient food systems – at the level of the farm, of food processing and transformation and at the level of human consumption. Research could include, for example, the potential of diversified food sources, the exploitation of genetic diversity for breeding nutritional and resilient plant and animal food sources, improved management practices, the role of industry and food retailers, with consumer acceptance as the key driver for bringing about change.

FOOD 2030

The research is expected to contribute to the implementation of the European Commission’s FOOD 2030 initiative, and to the UN Sustainable Development Goals. The new Knowledge Hub will also collaborate with Horizon 2020 Action FitforFood2030.


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