Fruit and Vegetables for Sustainable Healthy Diets (FRESH)
The CGIAR Initiative on Fruit and Vegetables for Sustainable Healthy Diets, also known as FRESH, aims to use an end-to-end approach to increase fruit and vegetable intake and in turn improve diet quality, nutrition, and health, while also improving livelihoods, empowering women and youth, and mitigating environmental impacts.
Featured News & Events
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news
Navigating Colombo’s food environments: StoryMap reveals path toward healthier diets in urban Sri Lanka
19.07.24-
Nutrition, health & food security
A new blog post by the Institute of Development Studies (IDS) details how the CGIAR…
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news
Fostering collaboration for healthier diets in Southeast Asia
26.09.24-
Nutrition, health & food security
In an effort to foster collaboration toward healthier diets in Southeast Asia, the CGIAR Research…
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news
FRESH-EN UP: A new partnership to boost demand for fruit and vegetables in Tanzania
27.09.24-
Nutrition, health & food security
A new global partnership is taking shape to understand and promote fruit and vegetable intake…
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Featured Resources
Research Activities
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Understanding and influencing consumer behavior
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Addressing issues of biodiversity, seed systems, and genetic innovation -
Ensuring safe and sustainable production systems -
Considering post-harvest issues and ensuring inclusive markets -
Developing food environments that are conducive to health and nutrition -
Strengthening the enabling environment
Where We Work
This Initiative will work in the following focus countries:
- Benin
- The Philippines
- Sri Lanka
- Tanzania
- Fiji (exploratory)
Partners
This research is being implemented by CGIAR researchers from IFPRI, CIMMYT, The Alliance of Bioversity International and CIAT, IWMI, and CIP in close partnership with World Vegetable Center, Applied Horticultural Research, the University of Sydney, the Institute of Development Studies, Wageningen University & Research, and the University of California, Davis, Borlaug Institute of South Asia, Sokoine University of Agriculture, Wayamba University of Sri Lanka and the Philippines Department of Science and Technology – Food and Nutrition Research Institute.
