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 EAT-Lancet Commission on Healthy Diets From Sustainable Food Systems.
To access the EAT–Lancet Comm...ission 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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The objective of this briefis to set outlinkages between food safety and the Sustainable Development Goals(SDGs), to identify priority issues,and to suggest how investments in food safety can help attain SDGs.
Facing the global nutrition challenges, the World Health Organization (WHO) teamed up with the United Nations Institute for Training and Research (UNITAR) to design, under the guidance of the Department of Nutrition for Health and Development (NHD), a Nutrition Knowledge Hub. By building the techni...cal and functional capacities of all relevant staff at WHO through e-learning courses and key nutrition-related training and knowledge materials, the Nutrition Knowledge Hub aims to contribute to the acceleration and increase of the nutrition impact at the country level. The Nutrition Knowledge Hub also offers free and open courses to reach a larger public and raise awareness on the malnutrition problem and WHO’s response.
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Arbeitsblätter zum Globalen Klimawandel. Mit den vorliegenden Materialien können die SchülerInnen die Verknüpfung der Themenkomplexe Ernährungssicherheit und globaler Klimawandel erarbeiten. Diese in einer sich zunehmend globalisierenden und ständig wandelnden Welt verstärke...nden Zusammenhänge werden regional differenziert und vertiefend betrachtet
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Das vorliegende Manual soll eine Anregung für die TeilnehmerInnen sein, sich mit dem Thema Ernährung auseinanderzusetzen. Die ersten beiden Module sind als Einführung in das Thema gedacht, danach fol-gen Module, die sich mit der Wirkung verschiedener Ernährungsweisen auf den eigenen Körper, auf... andere Menschen und auf die Umwelt auseinandersetzen. Abgeschlossen werden kann der Themenkomplex mit den letzten beiden Modulen, einem Projekt und einer Reflexion der eigenen Ernährungsweise – in der Vergangenheit und in der Zukunft.
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A multidisciplinary and multisectoral collaboration, through a One Health approach is required to effectively prepare for, detect, assess, and respond to emerging and endemic zoonotic diseases. However, external and internal health system evaluations continue to identify major gaps in capacity ... to implement multisectoral and multidisciplinary collaboration within and between many countries, and countries are asking for support from the Tripartite to fill these gaps. This guide is the response to those requests.
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Top 10 hungriest countries contribute just 0.08% of global CO2.
-Climate & Food Vulnerability Index shows 10 most food insecure countries emit less than half a tonne of CO2 per person
-Burundi is the world's most food insecure and smallest per capita emitter
-The average Briton gener...ates as much CO2 as 212 Burundians
-IPCC blockers Russia, USA and Saudi some of the worst offenders
As scientists of the UN’s Intergovernmental Panel on Climate Change meet in Geneva this week to publish their Special Report on Climate Change and Land (August 8), a new report by the development charity Christian Aid shows that climate change is having a disproportionate impact on the food systems of the country’s least responsible for causing the climate crisis.
The IPCC is expected to show how climate change will affect global food supply, spiking prices and reducing nutrition. It is also likely to recommend that countries will need to drastically cut emissions if global food security is to be protected.
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Presently, there is no evidence that the virus responsible for the current COVID-19 pandemic is carried by domestic food-producing animals, such as chickens, ducks, other poultry, pigs, cattle, camels, horses, sheep, goats, rabbits, guinea pigs or fish. While live animals can be a source of pathogen...s, all types of food can potentially be contaminated through contact with contaminated equipment, surfaces or environments. Proper cleaning and the prevention of cross-contamination are critical in the control of foodborne illnesses. The application of sound principles of environmental sanitation, personal hygiene and established food safety practices will reduce the likelihood that harmful pathogens will threaten the safety of the food supply, regardless of whether the food is sourced from intensive agriculture, small stakeholders or wildlife.
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The Covid-19 pandemic has the significant potential to affect the quality and scale up of nutrition, health and other lifesaving interventions. The restrictions on mobility and recommendations on social distancing will affect the way we work in our nutrition programmes and measures are needed to mit...igate the potential negative impact.
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Unlike foot and mouth disease, the avian flu, e-coli or listeria, the COVID-19 pandemic has not spread directly through livestock or agriculture commodities, and has therefore not directly disrupted on-farm production. However, the crisis is undermining the ability of farms and agri-enterprises to e...nsure consistent supplies of food to markets due to enforced closures, labour shortages resulting from illness, and slowdowns in operations caused by physical distancing and lockdowns.
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Climate change triggers mounting food insecurity, poverty and displacement in Africa
The platform mapping climate risks and finding solutions
Children continue to be exposed to powerful food marketing, which predominantly promotes foods high in saturated fatty acids, trans-fatty acids, free sugars and/or sodium and uses a wide variety of marketing strategies that are likely to appeal to children. Food marketing has a harmful impact on chi...ldren’s food choice and their dietary intake, affects their purchase requests to adults for marketed foods and influences the development of their norms about food consumption. Food marketing is also increasingly recognized as a children’s rights concern, given its negative impact on several of the rights enshrined in the United Nations Convention on the Rights of the Child.This WHO guideline provides Member States with recommendations and implementation considerations on policies to protect children from the harmful impact of food marketing, based on evidence specific to children and to the context of food marketing. Guidelines on other policies to improve the food environment are currently under development.
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In 2019, following a request from the Codex Committee on Food Hygiene (CCFH), the Codex Alimentarius Committee (CAC) approved new work at its 42nd Session on the development of guidelines for the control of Shiga toxin-producing Escherichia coli (STEC) in leafy vegetables and in sprouts.
The obje...ctive of the report was to evaluate commodity-specific interventions used at all stages of fresh fruit and vegetable production from primary production to post-harvest activities, transportation, point of sale and consumer use. Emphasis was placed on the identification and evaluation of interventions used throughout the world to reduce microbiological hazards of fresh fruits and vegetables that contribute to the risk of foodborne illnesses, taking into consideration their effectiveness, practicality and suitability.
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This publication aims to provide updated guidance on the specific use of yellow fever laboratory assays in the context of surveillance to be used across the Global Yellow Fever Laboratory Network for disease surveillance. In the recent years, new commercial assays became available and are now recomm...ended for use by WHO and this publication will support national program on the use of compound laboratory assays as per the most recent recommended testing algorithms. This piece is aligned with the elimination effort set in the comprehensive global strategy to eliminate yellow fever epidemics (EYE) strategy 2017-2026 and where its advisory laboratory technical working group actively contributed to its development. The target audiences are policy-makers and health workers.
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Fires, explosions and volcanic eruptions can damage and contaminate food and water due to heat, smoke, fumes and chemicals. These flyers include tips to reduce food safety risks during a fire incident for households, food suppliers, vendors, food industry inspectors and workers.
After a flood, food that has been in contact with flood-water may have become unsafe for human consumption. These flyers include tips to reduce food safety risks in the event of a flood for households,
Les présentes orientations de l’OMS portent sur la restriction du marketing (notamment le marketing numérique) dans les contextes des produits du tabac et des produits à base de nicotine, de l’alcool, des aliments et des boissons nocifs pour la santé, ainsi que des substituts du lait materne...l. Dans la Convention-cadre de l’OMS pour la lutte antitabac, les Parties reconnaissent que l’interdiction globale de la publicité, de la promotion et du parrainage intérieurs et transfrontaliers réduira la consommation des produits du tabac. Le plan d’action afin de mettre en œuvre de manière efficace la Stratégie mondiale visant à réduire l’usage nocif de l’alcool en tant que priorité de santé publique propose que les États Membres appliquent des restrictions ou des interdictions globales et strictes du marketing en faveur de l’alcool
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