1. the preservation, conservation and protection of the environment and the prudent use of natural resources, including by the promotion of sustainable food production methods;
2. the advancement of health, including the relief of disease and human suffering by:
a. encouraging the cultivation of foods and the uptake of diets (tailored to local circumstances in different countries and regions) that bring health benefits to individuals and populations in terms of better nutrition and lower incidence of diet related disease;
b. the identification of food production methods that improve the nutritional value of foods and the dissemination of this information; and
c. the relief of malnutrition.
3. to advance the education of the public in food production methods and their impact on the environment and public health.