The OFSP is a programme on taking and further developing the organic food system as a pilot model and living laboratory for sustainable food systems. The programme intends to contribute to global activities such as FAO/UNEP-SFSP and Organic 3.0 and brings together initiatives and stakeholders at international, national, regional and local levels.

The central question is how to make food systems more sustainable, which includes the concept that sustainable diets are healthy diets.

As food systems link production and consumption, a systemic and holistic approach following the field-to-fork/chopstick value chain is necessary. Here the OFS offers a global food system with local multi-stakeholder initiatives. The change in consumption patterns is a crucial issue in the transformation to sustainable food systems. Therefore, major questions for shifting food systems towards sustainability focus on how to change consumption patterns and how to improve the nutritional quality and related health characteristics of food.

One of the underlying determinants of organic agriculture and food production is the link between sustainability and health. There are various studies showing a contribution of organic agriculture to global sustainability issues. The organic food market is growing rapidly worldwide. The dietary pattern of organic consumers seems to be closer to healthy dietary patterns as well to the sustainable diet concept.

Therefore, the goal of the OFSP is to understand the drivers of organic consumption, identify and verify organic consumption patterns and translate this learning into tools that enhance and reinforce the necessary changes in behaviour. In order to achieve this goal, related projects have been and will be further developed within this programme.