Introduction

Dear Respondent,

We are implementing a survey to stakeholders on capacity building needs and their expectations from the Partnership. The aim is to strengthen and expand the Partnership to cover diversity and advise to policy. Your contribution is essential to bring out the capacity building needs and your expectations from the Partnership.
Definitions/ Glossary
Food Environment: the physical, economic, political and socio-cultural context, in which consumers interact with the food system to make their decisions on the acquisition, preparation and consumption of food" (HLPE, 2017) .
Food Security: “exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life” (World Food Summit, 1996)
Food Systems: “A food system gathers all the elements (environment, people, inputs, processes, infrastructures, institutions, etc.) and activities that relate to the production, processing, distribution, preparation and consumption of food and the outputs of these activities, including socio-economic and environmental outcomes” (HLPE, 2014)
Sustainable development is the development that ensure to meet the needs of the present without compromising the ability of future generations to meet their own needs” (Brundtland report: Our Common Future, 1987).
Sustainable Food Systems: “is a food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised”. (HLPE, 2014).
Sustainable Diets: are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources” (FAO, 2010).

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* 1. Consent of the respondent

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* 2. Name and Surname

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* 3. Gender

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* 4. Age :

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* 5. Country

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* 6. e-Mail

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* 7. Organization name

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* 8. Type of Organization

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* 9. Role

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* 10. Stakeholder Type

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* 11. What do you consider the most significant capacity building and education needs to move towards sustainable food systems? (please, sort the answers in order of relevance)

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* 12. According to you, wich one of these fields should be improved to support the transition to sustainable food systems? (please, sort the answers in order of relevance)

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* 13. What do you consider as key element to be improved to support the transition to sustainable food systems? (please, sort the answers in order of relevance)

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* 14. What do you consider as key elements to assist producers in Europe to increase diversity of healthy and safe food products based on sustainable production?

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* 15. What do you think is needed to make consumers more active and aware of their food choices in terms of sustainability?

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* 16. What do you think is necessary to enable governance actions that favor the transition of food systems towards increased sustainability?

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* 17. According to you, are there any other relevant R&I areas to take into account in order to improve the sustainability of Food Systems?

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* 18. Which category of stakeholder do you think capacity building actions should be addressing?

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* 19. What are your expectations for Future Foods Partnership?

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