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Reference book specifying the principles of intervention for all food security activities, from initial assessment to programme implementation.
A joint FAO/WFP update for the United Nations Security Council, January 2018. ISSUE N.3. Six months on from the last joint report for the United
Nations Security Council (UNSC), this report by the
Food and Agriculture Organization of the United
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Nations (FAO) and the World Food Programme (WFP)
provides an update on the acute food insecurity
situation in most of the conflict-affected countries
currently being monitored by the UNSC.
more
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
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food in supermarkets, small retail outlets, wet markets, street
food stalls, coffee shops, tea houses, school 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.
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FAO and WHO jointly developed a comprehensive tool to assist Member states in assessing the effectiveness of national food control system. The FAO/WHO Food Control System Assessment Tool comprises 1
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62 assessment criteria under 25 system competencies over 4 Dimensions. This introductory booklet is developed to facilitate application of the assessment tool.
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This report sets out the compelling case for repurposing harmful agricultural producer support to reverse this situation, by optimizing the use of scarce public resources, strengthening economic recovery from the COVID-19 pandemic, and ultimately driving a
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food systems transformation that can support global sustainable development commitments.
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Food Security And Nutrition In Emergency
recommended
Chapter 9: Public health guide for emergencies
It is our hope and prayer that the guidance and multiple tools provided herein to manage
the entire lifecycle of a food security program are useful to our food security staff, our
local partners,
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and our fellow international Cooperating Sponsors throughout the world.
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A new reportshows that people in some 25 countries are set to face devasting levels of hunger in coming months due to the fallout from the COVID-19 pandemic. While the greatest concentration of need is in Africa, countries in Latin America and the Caribbean, and in the Middle East and Asia – inclu
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ding middle-income countries - are also being ravaged by crippling levels of food insecurity
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At its 48th session of Codex Committee on Food Hygiene (CCFH), the Committee noted the importance of water quality and safety in food production an
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d processing. CCFH requested the Food and Agriculture Organization of the United Nations
(FAO) and the World Health Organization (WHO) to provide guidance for those scenarios where the use of “clean water” (i.e. water that does not compromise the safety of the food in the context of its use) was indicated in Codex texts and on
where it is appropriate to use “clean water”. In particular, guidance was sought for the use of irrigation water and “clean” seawater and on the safe reuse of processing water.
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Fertilizing Crops to Improve Human Health: A Scientific Review
IPNI, IFA
International Plant Nutrition Institute, International Fertilizer Industry Association
(2012)
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- The Role of Plant Nutrition in Supporting Food Security
- Micronutrient Malnutrition: Causes, Prevalence, Consequences and Interventions
- Fertilizer Application and Nutraceutical Content in
Health-Functional Foods
- Plant Nutrition and Health
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Risks Associated with Plant Diseases
- Human Health Issues Associated with Nutrient Use in Organic
and Conventional Crop Production
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This report aims to support countries in the necessary transition toward healthier, more sustainable diets by integrating biodiversity in food-based interventions to support nutrition and health. It is intended to help guide decision-makers in the h
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ealth, nutrition and other sectors, to:
Consider the important role of biodiversity in food systems for the development of integrated interventions to support healthy, diverse and sustainable diets;
To focus investments and country support for more comprehensive, coordinated and cross-cutting public health and nutrition projects and policies; and
To strengthen the resilience of food systems, health systems, and societies, each of which are each increasingly compromised by widespread ecological degradation, biodiversity loss and climate change.
Biodiversity at every level (genetic, species and ecosystem level) is a foundational pillar for food security, nutrition, and dietary quality. It is the basic source of variety in essential foods, nutrients, vitamins and minerals, and medicines, and underpins life-sustaining ecosystem services. It is a core environmental determinant of health, often a vital ingredient of healthy nutritional outcomes and livelihoods, gender equality, social equity, and other health determinants.
Biodiversity can play a more prominent role in planning for nutritional outcomes in various ways, e.g. by facilitating the production of nutritious fruits and plant products, sustaining livelihoods through more efficient production and increasing the diversity of products available in markets. This Guidance presents and expands on six core building blocks for mainstreaming biodiversity for nutrition and health:
Cross-sectoral knowledge development and knowledge co-production;
Enabling environments;
Integration;
Conservation and the wider use of biodiversity;
Education and awareness-raising;
Monitoring and evaluation;
This WHO report builds on an unprecedented opportunity to mainstream biodiversity in order to support healthy and sustainable diets, and offers the necessary technical guidance to catalyze and support a transformation of the global food system and transition to healthier, more sustainable diets.
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In 2018, the Food and Agriculture Organization of the United Nations (FAO) in South Sudan must respond to the highest levels of food insecurity ever recorded in the country. To address this challeng
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e, FAO revised its multiyear Emergency Livelihood Response Programme (ELRP) to enable rapid food production among the most vulnerable communities, protect their livelihoods and reduce dependency on humanitarian aid while building their resilience.
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There is growing international consensus that food systems transformation is important to address the challenges of malnutrition in all its forms, the burden of noncommunicable diseases (NCDs), environmental sustainability, increasing inequality and
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ensuring the welfare of workers and animals. In light of the urgency of these challenges, there are questions about the role of red and processed meat in healthy and sustainable food systems. Globally, production and consumption of all types of meat has increased substantially in the last 50 years, and – although red meat consumption is now plateauing in high-income countries (HICs) – is predicted to increase by a further 50% by 2050. Meat consumption remains highly unequal both between and within countries, and animal-source food intakes, including red meat, are lowest among those at most risk of undernutrition
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Surge in climate change-related disasters poses growing threat to food security
On the global scale, the impacts of the current food system on the environment are severe. The agro-industrial revolution has made it possible to increase food
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production at a price.
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Healthy Diets From Sustainable Food Systems. Summary Report of the EAT Lancet Commission
This report was prepared by EAT and is an adapted summary of the Commission Food in The Anthropocene: the EA
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T-Lancet Commission on Healthy Diets From Sustainable Food Systems.
To access the EAT–Lancet Commission Hub page at The Lancet on the website https://www.thelancet.com/commissions/EAT
You can download the Summary Report in Arabic, Chinese, English, French, Indonesian, Portuguese, Russian and Spanish.
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This report uses the Food Systems Dashboard’s conceptual framework to
define and describe food systems. It summarizes the components, drivers,
and outcomes of
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food systems. The report also describes the food system
typologies used in the Dashboard
more
