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Drawing light from the pandemic: A new strategy for health and sustainable development

World Health Organization WHO, Regional Office of Europe (2021) C_WHO

Drawing light from the pandemic: A new strategy for health and sustainable development (2021) Available in English, French, German and Russian

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Dispelling COVID Vaccine Myths in Africa

Centre d’études stratégiques de l’Afrique (2021) CC

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Strategy to Achieve Global Covid-19 Vaccination by mid-2022

World Health Organisation (WHO) (2021) C_WHO

Every country has been affected by COVID-19, with nearly a quarter of a billion cases and almost 5 million deaths reported globally as of end of September 2021. Despite the stunning speed with which highly effective and safe vaccines have been developed, new waves of disease are still pushin... more

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Prevention: breast cancer risks factors and prevention

World Health Organization WH=; Pan American Health Organization PAHO (2021) C_WHO

This summary covers the preventive approach to breast cancer control and includes prophylactic medications, prophylactic surgery and lifestyle modifications for breast cancer prevention. Health professional training and individual risk assessments and counseling are also discussed.

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Influencing food environments for healthy diets

Food and Agriculture Organization of the United Nations FAO (2016) C2

Food environments are usually defined as the settings with all the different types of food made available and accessible to people as they go about their daily lives. That is, the range of food in supermarkets, small retail outlets, wet markets, street food stalls, coffee shops, tea houses, s...chool canteens, restaurants, and all the other venues where people buy and eat food. These environments differ enormously depending on the context. They can be extensive and diverse, with a seemingly endless array of options and price ranges, or they can be sparse, with very few options on offer. Because they determine what food consumers can access at a given moment in time, at what price, and with what degree of convenience, food environments both constrain and prompt the consumer’s choice.Food environments are influenced by the food systems which supply them, and vice versa. Food systems encompass the entire range of activities, people and institutions involved in the production, processing, marketing, consumption and disposal of food (FAO, 2013). They include but are not limited to food supply chains. Making food systems nutrition-sensitive can contribute to addressing all forms of malnutrition, as food systems determine whether the food needed for good nutrition are available, affordable, acceptable and of adequate quantity and quality. How closely food systems and food environments are interrelated and interdependent, and the degree to which external factors affect nutrition outcomes, varies from setting to setting.Many of today’s food systems and food environments are challenged in supporting consumer choices that are consistent with healthy diets and good nutrition. Consumers are not making choices based on nutrition and health, and poor diet is now the number one risk factor for death and disability worldwide (GBD, 2015). Food systems that do not enable healthy diets are increasingly recognized as an underlying cause of malnutrition (GLOPAN, 2016), and malnutrition, irrespective of form, has a huge cost. Economic costs associated with undernutrition are estimated at $1-2 trillion per year, about 2-3% of global GDP (FAO, 2013); the global economic cost of obesity and associated diet-related non-communicable diseases is estimated at $2 trillion per year, about 2.8% of global GDP (McKinsey, 2014). Influencing food environments for promoting healthy diets is an emerging strategy to address today’s nutrition challenges. more

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The Global Breast Cancer Initiative (GBCI

World Health Organization WHO (2021) C_WHO

The Global Breast Cancer Initiative, established by WHO in 2021, will provide guidance to governments on health systems strengthening for breast cancer. This illustrated summary outlines its goals, rationale and framework.