In order to achieve its objective, the Foundation may perform, itself, or through collaboration with other public or private entities or individuals, and by way of explanation, not limitation, the following functions and activities:

1. To carry out actions to promote studies for the development and implementation of techniques to improve agri-food production, storage and distribution systems, in regard to both safety and productivity and nutritional value.

2. To promote the carrying out of economic studies on all aspects of production, with a view to contributing ideas for new mechanisms that make complete nutrition available for all.

3. To develop programs and campaigns to build the consumer’s confidence in the world of food production and distribution, on the basis of current scientific knowledge and promoting a behavior ethic for all the sectors involved.

4. To organize and develop programs of training, communication and information for the consumer, on the subject of food and its properties, nutrition, dietetics, labeling and any other aspect considered to be relevant.

5. To develop prospective functions (future scenarios and the cost of famine).

6. To act as an observatory or information center for the media, parliaments, town councils, etc.

7. To carry out actions to promote the development of distribution systems of both ingredients and prepared products as catering systems that deliver agri-food products by quicker, safer and more inexpensive means.

8. To establish and manage marks of quality that favor the safety of agri-food products and guarantee a technical and sensory quality and build consumer confidence.

9. To organize and develop training programs at all levels, in aspects of production, distribution, management and marketing that favor the obtaining and the increase in amount, number of agri-food products and competitiveness of the companies involved.

10. To establish and award scholarships for studies and research programs in agronomy, pisciculture, science and food technology, human nutrition and consumer behavior. To receive and grant aid for activities relating to their object.

11. To compile and promote studies on food culture in all its aspects: history, anthropology, gastronomy, etc. and on its role in human behavior.

12. To establish relations with all the public and private institutions working in any field of the world of food, with the aim of carrying out common actions to reinforce the purposes defined.

13. The promotion and organization of conferences, exhibitions, fairs or any other event relating to the object and purposes of the Foundation.

14. The preparation, translation and publication, in any medium, of works concerning agri-food issues, the rendering of services and the issuing of reports.

All such activities shall be carried out in accordance with current legislation and the development of scientific knowledge, bearing in mind the universal ethics of the Nutritional Rights of Man and the globalization of trade.