Showing results for: Nutrition transition
This narrative review paper explores how understanding of nutrition and public health have changed over time, influenced by developments in science, social changes and policy-making. The paper identifies some major paradigm shifts, such as the identification of vitamins in the early 20th century, and the recognition of the link between dietary patterns and some chronic diseases in the late 20th century.
This book, edited by Rachid Serraj and Prabhu Pingali, explores the threats and opportunities that global agricultural and food systems are likely to face between now and 2050. Chapter topics include global drivers and megatrends, urbanisation, technological innovation and intensification of agriculture.
The Food and Agricultural Organisation of the United Nations (FAO) has released the 2018 edition of its report on food security and nutrition around the world. The report give key statistics on several indicators of nutrition and explores the links between climate-related events and food security.
Scientists from national academies across Europe are calling for urgent action on food and nutrition in a new independent report published by the European Academies’ Science Advisory Council (EASAC). This analysis can be relevant for policy-makers working on food, nutrition, health, the environment, climate change, and agriculture.
New York City mayor Bill de Blasio, schools chancellor Carmen Fariña and Brooklyn borough president Eric Adams announced that 15 Brooklyn schools will participate in Meatless Mondays in spring 2018. The program will provide participating schools with healthy, all-vegetarian breakfast and lunch menus every Monday. The NYC mayor, First Lady Chirlane McCray and Gracie Mansion will also go meatless for all Monday meals.
The new report by World Wildlife Fund, Appetite for Destruction, highlights the vast amount of land that is needed to grow the crops used for animal feed, including in some of the planet’s most vulnerable areas such as the Amazon, Congo Basin and the Himalayas.
The Sackler Institute for Nutrition Science and Unilever partnered to host a workshop on sustainable nutrition. Researchers (including the FCRN’s Tara Garnett) gathered at the LCIRAH center in London to translate current findings from research on sustainability, food systems, nutrition and diet into actions that can effectively be implemented by Unilever through its brands, products and services.
This report from The Eating Better Alliance looks at the role of business in leading the way to help people make healthy and sustainable choices, including shifting to more plant-based eating with less and better meat.
This website published by The International Center for Tropical Agriculture (CIAT), presents interactive visual information and statistics on how food supplies around the world have changed in the past 50 years.