Optimal nutrition during the first 1,000 days of life from conception until a child’s second birthday is foundational to long-term health, growth, cognitive development and long-term health. A mother’s diet and well-being during pregnancy, as well as a child’s nutrition and environment after birth, can have a lasting impact on their health and future outcomes. Proper nutrition and care during this period are essential to prevent irreparable damage to a child’s developing brain and body. Exclusive breastfeeding for the first six months, followed by continued breastfeeding with varied, age-appropriate complementary feeding up to two years and beyond, remains a key public health priority. Strengthening maternal nutrition, improving access to skilled lactation support, and enabling breastfeeding-friendly environments contribute to improved child survival, educational outcomes, and national development.

Pregnant women are encouraged to initiate antenatal care as early as possible, ideally within the first 12 weeks of gestation. Antenatal care is essential for maternal and child health, as it promotes healthy fetal growth, provides nutritional guidance, supports mothers throughout pregnancy, and ensures ongoing monitoring to address concerns promptly. By laying a strong foundation for the first 1,000 days of life, antenatal care contributes to improved long-term health, cognitive development, and future learning potential for the child.

During pregnancy, it is essential to consume a variety of nutritious foods, including whole grains, vegetables, fruits, protein, and healthy fats. It is also important to ensure adequate intake of clean and safe water, and to adhere to recommended iron and folic acid supplementation to support maternal well-being and optimal fetal growth and development. In addition, women at risk should take calcium supplements to help prevent pre-eclampsia.

Families should be encouraged to make use of the range of available services that support maternal and child nutrition. Clinics offer growth monitoring, vitamin A supplementation, deworming, immunisations, and guidance on infant and young child feeding, as well as nutrition support for mothers and their children.

Community Health Workers (CHWs) play a pivotal role by providing referrals, counselling for breastfeeding and feeding challenges, and facilitating access to relevant social support services.

Creating a supportive environment is essential for promoting optimal nutrition and health in infants and young children. This includes ensuring the availability of breastfeeding-friendly spaces in public areas and workplaces, enabling mothers to feed their babies comfortably and without stigma. Communities, employers, and families should actively support and normalise breastfeeding as the preferred feeding method for the first two years of life and beyond.

Parents and caregivers need to be aware of marketing tactics that target young children, such as the use of bright colours, cartoon characters, and misleading health claims on food packaging, and should be encouraged to make informed choices by checking labels carefully.

Diets that are varied, balanced, and based on minimally processed foods such as seasonal fruits and vegetables, legumes, whole grains, nuts, healthy fats, and lean proteins are essential for supporting growth, strengthening immunity, and preventing disease. These diets provide a wide range of vitamins, minerals, and phytonutrients that protect against micronutrient deficiencies and reduce the risk of NCDs such as obesity, type 2 diabetes, cardiovascular disease, hypertension, and certain cancers. They also contribute to healthy gut function and better mental well-being.

Emphasising traditional and indigenous food crops helps preserve cultural heritage while promoting dietary diversity and nutritional adequacy. Crops such as thelele, thepe, izindlubu, millet and sorghum are rich in nutrients and naturally resilient to local climates. Incorporating them into farming and diets supports sustainable agriculture, strengthens food sovereignty, and enhances ecosystem services. This approach also reinforces cultural identity and traditional knowledge, contributing to a more resilient and equitable food system that benefits both people and the planet.

Reducing reliance on ultra-processed foods, which are often high in added sugars, salt, and fat, helps to lower the burden of NCDs and prevent dental caries in children.

From an environmental perspective, diets rich in locally grown, seasonal, and plant-based foods typically require fewer resources, produce lower greenhouse gas emissions, and place less pressure on water and soil systems compared to resource-intensive, highly processed food systems.

Choosing a variety of foods in this way not only delivers health benefits but also preserves cultural identity, supports biodiversity, and promotes a more sustainable and resilient food system.

Strengthening local food systems increases access to nutritious, affordable food while supporting livelihoods and reducing environmental impact. This can be achieved by promoting diverse, nutritious crops, improving access through community-supported agriculture and farmers’ markets, and fostering community participation through education, workshops, and local initiatives. Supporting sustainable farming practices and building partnerships with local organisations, healthcare providers, and policymakers further strengthens these efforts.

Promoting the consumption of locally grown and seasonal produce benefits smallholder farmers, boosts local economies, and lowers transport-related emissions. Enabling smallholder farmers to supply schools, healthcare establishments, and local businesses creates stable markets for their produce while improving the availability of fresh, healthy food in communities.

At the same time, addressing food waste is vital for a resilient food system. Households and institutions can help by planning meals, storing food safely, donating surplus, composting, and repurposing leftovers. Collective efforts to reduce food loss enhance sustainability, protect resources, and support vulnerable populations facing hunger.

Food safety is a shared responsibility that must be upheld across all stages of the food chain from production to processing, distribution, and consumption. Ensuring that food is safe protects the health of individuals and communities, especially infants, older persons, and those with compromised immunity. Good hygiene practices such as regular handwashing, safe storage, separating raw and cooked items, and thorough cooking play a crucial role in preventing foodborne illnesses. Strengthening food safety also requires public awareness, food handler training, proper food inspection, and regulation enforcement. Consumers, food producers, vendors, food wholesalers/retailers and institutions must work together to create a culture of food safety that promotes confidence in the food supply and safeguards public health.

For more information on food safety, check Five keys to safer food or Food Control – National Department of Health .

Citizens are encouraged to stay informed about food and nutrition laws, policies, and public consultations. Civic participation, especially from youth, parents/caregivers, professionals, and civil society organisations drives accountability, promotes inclusivity, and ensures that everyone’s right to safe, nutritious, and culturally appropriate food is upheld.

Consumers have the right to know what is in their food. Understanding food labels, especially the ingredient list and nutritional information, enables healthier dietary choices and reduces the intake of added sugars, sodium, and fat. Products with simpler, more recognisable ingredients are generally better for health. Public awareness of food labelling contributes to national efforts to prevent NCDs and overweight/obesity.

Consumers also have the right to be protected from incessant marketing and promotional tactics, and misleading health claims. Children and youth are often the deliberate targets of such efforts. Being aware of such marketing tactics and calling for improved policies to protect children, youth and all society can strengthen the food system and protect the health of society.