This document discusses the importance of sustainable food systems for nutrition and food security. It makes three key points: 1) Good nutrition depends on healthy diets, 2) Healthy diets require healthy food systems as well as other supporting factors, and 3) Healthy food systems are made possible through appropriate policies, incentives, and governance. It provides examples from Vietnam, India, and Ethiopia of integrated approaches that have positively impacted nutrition by improving agricultural production and access to nutritious foods.
Future of food - An initial perspective by Prof. Wayne Bryden, Foundation C...Future Agenda
An initial perspective on the future of food by Prof. Wayne Bryden, Foundation Chair in Animal Science at the University of Queensland. This is the starting point for the global future agenda discussions taking place through 2015 as part of the futureagenda2.0 programme. www.futureagenda.org
Food is essential to the survival of the human race. Reducing hunger and achieving food
security have been the major concern of national governments as well as international organizations. Food
security is year-round access to an adequate supply of safe and nutritious food. The components of food security
include availability, access, utilization, and stability. These four pillars must be met to ensure food security. This
paper provides a short introduction on food security.
Future of food - An initial perspective by Prof. Wayne Bryden, Foundation C...Future Agenda
An initial perspective on the future of food by Prof. Wayne Bryden, Foundation Chair in Animal Science at the University of Queensland. This is the starting point for the global future agenda discussions taking place through 2015 as part of the futureagenda2.0 programme. www.futureagenda.org
Food is essential to the survival of the human race. Reducing hunger and achieving food
security have been the major concern of national governments as well as international organizations. Food
security is year-round access to an adequate supply of safe and nutritious food. The components of food security
include availability, access, utilization, and stability. These four pillars must be met to ensure food security. This
paper provides a short introduction on food security.
Food insecurity and poverty trends, Association between food insecurity and poverty, causes and effects, food insecurity and poverty in the Ugandan context.
Food security,Management of Food security science book
Food security.Factors enhance and decrease the food security. Food security Management processes. helpful to understand the basic concept and factors effecting the food security.
Event organized by IFPRI, FAO, and Community for Zero Hunger "The Zero Hunger Challenge - Achieving the Right to Food for All" presentation by Jomo Kwame Sundaram, FAO
on January 30, 2014
http://www.ifpri.org/event/zero-hunger-challenge
Jessica Fanzo
POLICY SEMINAR
Climate resilience, sustainable food systems, and healthy diets: Can we have it all?
OCT 31, 2017 - 12:15 PM TO 01:45 PM EDT
With unemployment reaching record levels, the demand for food from food banks have also reached new highs. The report gives a detailed overview of Feeding America, the largest hunger relief organization in the United States and the challenges facing food banks at a time when its needed the most.
This presentation (delivered at a two-day course on governance of food systems) describes the main tensions and contradictions of the current food system. The industrial food system do not feed adequately all human beings, being the main driver of planetary destruction. The balance of power between different stakeholders in the system and how its affects hunger and obesity are analyzed. Challenges to the dominant paradigms are explained and political, legal and social options are presented, amongst those the alterntive worldview of food as a commons. This text emphasizes a political vision of a public asset we all dependent on: food.
Prof Kym Anderson's talk from the Australian Agricultural & Resource Economics Society's event "Reframing the Food Agenda: Setting the Scene for Australia" held August 19, 2011
Did you know EPEE is joining forces with EVIA to organise a first-ever unique event for our industry?
Join us to hear, exchange and network with policymakers and peers on the 13th December in The Hague (Netherlands) on the key challenges and opportunities for industry interested in heating, cooling, refrigeration and ventilation.
Info and registration here: http://www.eureka-hvacr.eu/
Food insecurity and poverty trends, Association between food insecurity and poverty, causes and effects, food insecurity and poverty in the Ugandan context.
Food security,Management of Food security science book
Food security.Factors enhance and decrease the food security. Food security Management processes. helpful to understand the basic concept and factors effecting the food security.
Event organized by IFPRI, FAO, and Community for Zero Hunger "The Zero Hunger Challenge - Achieving the Right to Food for All" presentation by Jomo Kwame Sundaram, FAO
on January 30, 2014
http://www.ifpri.org/event/zero-hunger-challenge
Jessica Fanzo
POLICY SEMINAR
Climate resilience, sustainable food systems, and healthy diets: Can we have it all?
OCT 31, 2017 - 12:15 PM TO 01:45 PM EDT
With unemployment reaching record levels, the demand for food from food banks have also reached new highs. The report gives a detailed overview of Feeding America, the largest hunger relief organization in the United States and the challenges facing food banks at a time when its needed the most.
This presentation (delivered at a two-day course on governance of food systems) describes the main tensions and contradictions of the current food system. The industrial food system do not feed adequately all human beings, being the main driver of planetary destruction. The balance of power between different stakeholders in the system and how its affects hunger and obesity are analyzed. Challenges to the dominant paradigms are explained and political, legal and social options are presented, amongst those the alterntive worldview of food as a commons. This text emphasizes a political vision of a public asset we all dependent on: food.
Prof Kym Anderson's talk from the Australian Agricultural & Resource Economics Society's event "Reframing the Food Agenda: Setting the Scene for Australia" held August 19, 2011
Did you know EPEE is joining forces with EVIA to organise a first-ever unique event for our industry?
Join us to hear, exchange and network with policymakers and peers on the 13th December in The Hague (Netherlands) on the key challenges and opportunities for industry interested in heating, cooling, refrigeration and ventilation.
Info and registration here: http://www.eureka-hvacr.eu/
Presented by IFPRI Director General Shenggen Fan in Geneva, Switzerland, on April 12, 2016. More info: http://www.ifpri.org/event/geneva-launch-ifpris-2016-global-food-policy-report
Presentation by Juergen voegele, Senior Director for the Agricultural Global Practice at the World Bank, for the launch of the 2016 Global Food Policy Report on March 31, 2016 in Washington, DC
Find Latest India News and Breaking News these days from India on Politics, Business, Entertainment, Technology, Sports, Lifestyle and Coronavirus News in India and the world over that you can't miss. For real time update Visit our social media handle. Read First India NewsPaper in your morning replace. Visit First India.
CLICK:- https://firstindia.co.in/
#First_India_NewsPaper
The dilemma of the global food system is a deeply existential one . On one hand we have a moral imperative to ensure we have uninterrupted food supply ,on the other , doing so based on the expansion of current practices will have a devastating impact on the environment
Worsley, A., Nutrition knowledge and food consumption: can nutrition knowledge change food behaviour? Asia Pacific Journal of Clinical Nutrition, 2002. 11: p. S579-S585
Future of food - Insights from Discussions Building on an initial perspecti...Future Agenda
Insights from Discussions Building on an Initial Perspective by an initial perspective on the future of food by Prof. Wayne Bryden, Foundation Chair in Animal Science at the University of Queensland. This includes insights from events already completed adding to the starting point for the global future agenda discussions taking place through 2015 as part of the the futureagenda2.0 programme. www.futureagenda.org
I sette principi per un’agricoltura sostenibile descritti nel rapporto di Greenpeace sono:
1. restituire il controllo sulla filiera alimentare a chi produce e chi consuma, strappandolo alle multinazionali dell’agrochimica;
2. sovranità alimentare. L'agricoltura sostenibile contribuisce allo sviluppo rurale e alla lotta contro la fame e la povertà, garantendo alle comunità rurali la disponibilità di alimenti sani, sicuri ed economicamente sostenibili;
3. produrre e consumare meglio: è possibile già oggi, senza impattare sull’ambiente e la salute, garantire sicurezza alimentare e, contemporaneamente, lottare contro gli sprechi alimentari. Occorre diminuire il nostro consumo di carne e minimizzare il consumo di suolo
per la produzione di agro-energia. Dobbiamo anche riuscire ad aumentare le rese dove è necessario, ma con pratiche sostenibili;
4. incoraggiare la (bio)diversità lungo tutta la filiera, dal seme al piatto con interventi a tutto campo, dalla produzione sementiera all’educazione al consumo;
5. proteggere e aumentare la fertilità del suolo, promuovendo le pratiche colturali idonee ed eliminando quelle che invece consumano o avvelenano il suolo stesso;
6. consentire agli agricoltori di tenere sotto controllo parassiti e piante infestanti, affermando e promuovendo quelle pratiche (già esistenti) che garantiscono protezione e rese senza l'impiego di costosi pesticidi chimici che possono danneggiare il suolo, l'acqua,
gli ecosistemi e la salute di agricoltori e consumatori;
7. rafforzare la nostra agricoltura, perché si adatti in maniera efficace il sistema di produzione del cibo in un contesto di cambiamenti climatici e di instabilità economica.
Per contribuire alla crescita dell’agricoltura sostenibile, Greenpeace collabora con agricoltori e comunità rurali.
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the ocean’s fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls “sustainable coffees”.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
BY Lakendra singh maurya
Student of SHIATS,ALLAHABAD
Course= B.Sc.(hons.) Food Technology (Batch-2012)
this presentation include,
Importance of world food day and explaination of latest themes of world food day. it include all the objective of world food day.
Traditional and Indigenous foods for Food systems transformationFrancois Stepman
Presentation by Anna Lartey Professor of Nutrition.
Anna Lartey (PhD UC Davis); Sc.D. (h.c.McGill University)
Professor of Nutrition, Past President of the International Union of Nutritional Sciences (IUNS 2013-2017)
at Webinar of 20 May 2021. Traditional and Indigenous Foods for Food Systems Transformation in Africa
Breaking the food-system divide with Smart Food - good for you, the planet an...ICRISAT
For decades the vast majority of investments have flowed to the ‘Big 3’ crops- Wheat, maize and rice. Whether it is R&D, private industry investment, policy support, product development, or even development aid, the Big 3 have received the lion’s share across the globe. This is a problem because it has led to crops being grown in inappropriate agroecologies.This can negatively impact on the natural resources, and increase risk for farmers.It is also well known that globally we need more diversity on-farm, we need more diversity in our diets and more nutritious diets.We have to change peoples’ habits of eating mainly one food such as rice. If we do not change habits then there are not going to be the changes in global diets that are needed, both nutritionally and environmentally and for farmers’ sakes. Therefore we have set up the Smart Food movement.
DevOps and Testing slides at DASA ConnectKari Kakkonen
My and Rik Marselis slides at 30.5.2024 DASA Connect conference. We discuss about what is testing, then what is agile testing and finally what is Testing in DevOps. Finally we had lovely workshop with the participants trying to find out different ways to think about quality and testing in different parts of the DevOps infinity loop.
Transcript: Selling digital books in 2024: Insights from industry leaders - T...BookNet Canada
The publishing industry has been selling digital audiobooks and ebooks for over a decade and has found its groove. What’s changed? What has stayed the same? Where do we go from here? Join a group of leading sales peers from across the industry for a conversation about the lessons learned since the popularization of digital books, best practices, digital book supply chain management, and more.
Link to video recording: https://bnctechforum.ca/sessions/selling-digital-books-in-2024-insights-from-industry-leaders/
Presented by BookNet Canada on May 28, 2024, with support from the Department of Canadian Heritage.
Generating a custom Ruby SDK for your web service or Rails API using Smithyg2nightmarescribd
Have you ever wanted a Ruby client API to communicate with your web service? Smithy is a protocol-agnostic language for defining services and SDKs. Smithy Ruby is an implementation of Smithy that generates a Ruby SDK using a Smithy model. In this talk, we will explore Smithy and Smithy Ruby to learn how to generate custom feature-rich SDKs that can communicate with any web service, such as a Rails JSON API.
JMeter webinar - integration with InfluxDB and GrafanaRTTS
Watch this recorded webinar about real-time monitoring of application performance. See how to integrate Apache JMeter, the open-source leader in performance testing, with InfluxDB, the open-source time-series database, and Grafana, the open-source analytics and visualization application.
In this webinar, we will review the benefits of leveraging InfluxDB and Grafana when executing load tests and demonstrate how these tools are used to visualize performance metrics.
Length: 30 minutes
Session Overview
-------------------------------------------
During this webinar, we will cover the following topics while demonstrating the integrations of JMeter, InfluxDB and Grafana:
- What out-of-the-box solutions are available for real-time monitoring JMeter tests?
- What are the benefits of integrating InfluxDB and Grafana into the load testing stack?
- Which features are provided by Grafana?
- Demonstration of InfluxDB and Grafana using a practice web application
To view the webinar recording, go to:
https://www.rttsweb.com/jmeter-integration-webinar
UiPath Test Automation using UiPath Test Suite series, part 4DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 4. In this session, we will cover Test Manager overview along with SAP heatmap.
The UiPath Test Manager overview with SAP heatmap webinar offers a concise yet comprehensive exploration of the role of a Test Manager within SAP environments, coupled with the utilization of heatmaps for effective testing strategies.
Participants will gain insights into the responsibilities, challenges, and best practices associated with test management in SAP projects. Additionally, the webinar delves into the significance of heatmaps as a visual aid for identifying testing priorities, areas of risk, and resource allocation within SAP landscapes. Through this session, attendees can expect to enhance their understanding of test management principles while learning practical approaches to optimize testing processes in SAP environments using heatmap visualization techniques
What will you get from this session?
1. Insights into SAP testing best practices
2. Heatmap utilization for testing
3. Optimization of testing processes
4. Demo
Topics covered:
Execution from the test manager
Orchestrator execution result
Defect reporting
SAP heatmap example with demo
Speaker:
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
The Art of the Pitch: WordPress Relationships and SalesLaura Byrne
Clients don’t know what they don’t know. What web solutions are right for them? How does WordPress come into the picture? How do you make sure you understand scope and timeline? What do you do if sometime changes?
All these questions and more will be explored as we talk about matching clients’ needs with what your agency offers without pulling teeth or pulling your hair out. Practical tips, and strategies for successful relationship building that leads to closing the deal.
Securing your Kubernetes cluster_ a step-by-step guide to success !KatiaHIMEUR1
Today, after several years of existence, an extremely active community and an ultra-dynamic ecosystem, Kubernetes has established itself as the de facto standard in container orchestration. Thanks to a wide range of managed services, it has never been so easy to set up a ready-to-use Kubernetes cluster.
However, this ease of use means that the subject of security in Kubernetes is often left for later, or even neglected. This exposes companies to significant risks.
In this talk, I'll show you step-by-step how to secure your Kubernetes cluster for greater peace of mind and reliability.
Essentials of Automations: Optimizing FME Workflows with ParametersSafe Software
Are you looking to streamline your workflows and boost your projects’ efficiency? Do you find yourself searching for ways to add flexibility and control over your FME workflows? If so, you’re in the right place.
Join us for an insightful dive into the world of FME parameters, a critical element in optimizing workflow efficiency. This webinar marks the beginning of our three-part “Essentials of Automation” series. This first webinar is designed to equip you with the knowledge and skills to utilize parameters effectively: enhancing the flexibility, maintainability, and user control of your FME projects.
Here’s what you’ll gain:
- Essentials of FME Parameters: Understand the pivotal role of parameters, including Reader/Writer, Transformer, User, and FME Flow categories. Discover how they are the key to unlocking automation and optimization within your workflows.
- Practical Applications in FME Form: Delve into key user parameter types including choice, connections, and file URLs. Allow users to control how a workflow runs, making your workflows more reusable. Learn to import values and deliver the best user experience for your workflows while enhancing accuracy.
- Optimization Strategies in FME Flow: Explore the creation and strategic deployment of parameters in FME Flow, including the use of deployment and geometry parameters, to maximize workflow efficiency.
- Pro Tips for Success: Gain insights on parameterizing connections and leveraging new features like Conditional Visibility for clarity and simplicity.
We’ll wrap up with a glimpse into future webinars, followed by a Q&A session to address your specific questions surrounding this topic.
Don’t miss this opportunity to elevate your FME expertise and drive your projects to new heights of efficiency.
GraphRAG is All You need? LLM & Knowledge GraphGuy Korland
Guy Korland, CEO and Co-founder of FalkorDB, will review two articles on the integration of language models with knowledge graphs.
1. Unifying Large Language Models and Knowledge Graphs: A Roadmap.
https://arxiv.org/abs/2306.08302
2. Microsoft Research's GraphRAG paper and a review paper on various uses of knowledge graphs:
https://www.microsoft.com/en-us/research/blog/graphrag-unlocking-llm-discovery-on-narrative-private-data/
2. Healthy people depend
on healthy food systems
Malnutrition today imposes high costs on
society, and comes in many different forms:
One out of every four children in the world under the age of five is
stunted. This means 165 million children who are so malnourished
they will never reach their full physical and cognitive potential.
About 2 billion people in the world
lack vitamins and minerals that
are essential for good health.
Some 1.4 billion people are overweight. Of these,
about one-third are obese and at risk of coronary
heart disease, diabetes or other health problems.
What’s more, different types of
malnutrition can coexist within a country,
a household or even an individual.
Malnourished women are more likely to give birth
to smaller babies, who start life with a higher risk of
physical and cognitive impairment. In fact, maternal
malnutrition is one of the main ways that poverty
is transmitted from generation to generation.
The cost to the global economy caused by
malnutrition – as a result of lost productivity and
direct health care costs – could account for as much
as 5 percent of global income. That is equivalent
to US$3.5 trillion per year or US$500 per person.
At the same time, obese parents may suffer from
vitamin deficiencies themselves and their children
may be stunted because of low birth weight and
poor care and feeding practices. Stunted children
may even have a greater risk of developing obesity
and related diseases in adulthood. Most countries
in the world face many types of malnutrition.
Wiping out malnutrition worldwide is a daunting
challenge, but the return on investment would
be high. If the global community invested
US$1.2 billion per year for five years on reducing
micronutrient deficiencies, for example, the
results would be better health, fewer child
deaths and increased future earnings. It would
generate annual gains worth US$15.3 billion –
a benefit-to-cost ratio of almost 13 to 1.
3. The importance
of ‘food systems’
A food system is made up of the environment,
people, institutions and processes by
which agricultural products are produced,
processed and brought to consumers. Every
aspect of the food system has an effect
on the final availability and accessibility of
diverse, nutritious foods – and therefore on
consumers’ ability to choose healthy diets.
Of course, there are other factors,
too: household income, prices, and
consumer knowledge, for example.
What is more, policies and interventions on
food systems are rarely designed with nutrition
as their primary objective. Even when they
are, impacts are difficult to attribute and
researchers sometimes conclude that food
system interventions are ineffective in reducing
malnutrition. In contrast, the effectiveness
of medical actions – such as giving vitamin
supplements, which address specific nutrient
deficiencies – is more easily observed.
But medical interventions cannot substitute
in the long term for the broader nutritional
benefits offered by healthy, balanced diets
from a well-functioning food system.
Healthy diets
are balanced
in quality and
quantity
All over the world, the first
recommendation of nutritionists
is “eat a variety of foods”. This
simple slogan represents one of
the key principles for ensuring
dietary quality. Quantity – the
amount of food and its energy
content – is still important. Dietary
energy needs to be enough, but not
too much, and must be balanced
by activity level. A diverse diet
containing balanced amounts and
combinations of fresh fruits and
vegetables, cereals, fats and oils,
legumes, and animal-source foods,
is likely to provide the full range of
nutrients needed by most people
to lead healthy and active lives.
4. Impact of
environmental
degradation
Agriculture depends heavily on natural resources.
It can cause environmental harm, but it can
also provide environmental benefits.
Agriculture is a dominant force behind many
environmental threats, including climate change,
land scarcity and degradation, freshwater
scarcity, biodiversity loss, degradation of forest
and fishery resources, and contamination from
agricultural chemicals. The crop and livestock
sectors use 70 percent of freshwater resources
and, together with forestry, occupy 60 percent
of the Earth’s land surface. Livestock alone uses
80 percent of global crop and pasture area.
Oceans cover 70 percent of the planet’s
surface and sustain fisheries and aquaculture,
and aquaculture accounts for a growing
share of land and freshwater use.
Approximately 60 percent of the world’s ecosystems
are degraded or used unsustainably, which poses
serious threats to food security and nutrition.
Sustainable food
systems are efficient
By definition, sustainable food systems
produce nutritious diets for all people
today while also protecting the capacity
of future generations to feed themselves.
Sustainable food systems use resources
efficiently at every stage along the way
from farm to fork. Getting the most food
from every drop of water, plot of land,
speck of fertilizer and minute of labour
saves resources for the future and makes
systems more sustainable. Turning waste
products like manure and food scraps
into valuable fertilizer or energy can
improve sustainability. Pests and diseases
damage crops and animals, and reduce the
quantity and quality of food available for
humans. Using safe and effective methods
to control these losses in production,
processing and storage helps make food
systems more sustainable. Consumers
can do their part by choosing balanced
diets and minimizing food waste.
5. Addressing
malnutrition
takes integrated
action
The immediate causes of malnutrition
are complex. They include:
• inadequate availability of (and access
to) safe, diverse, nutritious food;
• lack of access to clean water,
sanitation and health care; and
• inappropriate child feeding and
adult dietary choices.
The root causes of malnutrition are even more complex and encompass the broader economic, social,
political, cultural and physical environment. Addressing malnutrition, therefore, requires integrated action
and complementary interventions in agriculture and the food system, in natural resource management, in
public health and education, and in broader policy domains. Because the necessary actions typically involve
several government institutions, high-level political support is needed to motivate a coordinated effort.
Producing more
food: good, but
not enough
Higher productivity in agriculture contributes to
better nutrition by raising incomes – especially in
countries where agriculture accounts for a large
share of the economy and employment – and by
reducing the cost of food for all consumers. It is
important to realize, though, that the impact of
agricultural growth is slow and may not be enough
to bring about a rapid reduction in malnutrition.
Steady increases in agricultural productivity
will continue to be crucial in the coming
decades: production of basic staple foods
will need to increase by 60 percent to meet
the expected growth in demand.
But healthy diets are more than staple foods.
They are diverse, containing a balanced and
adequate combination of energy and nutrients.
For these reasons, the priorities for agricultural research
and development must become more nutrition-sensitive,
with a stronger focus on nutrient-dense foods such as
fruits, vegetables, legumes and animal-source foods.
Greater efforts must be directed towards interventions
that diversify what small-scale farmers produce –
with integrated farming systems, for example.
Another promising area of work involves raising the
micronutrient content of staple foods – either through
“biofortification”, or by encouraging the use of varieties
with higher nutrient content, or by taking a second look
at underutilized, nutrient-rich staple crop species.
Interventions involving agriculture are
generally more effective when combined with
nutrition education and implemented with
sensitivity to the different gender roles.
Consumer choice and behaviour change
Making systems more nutrition-enhancing so that food is available, accessible, diverse and
nutritious is key, but so is the need to help consumers make healthy dietary choices.
Promoting behaviour change through nutrition education and information campaigns – while also addressing
household sanitation and ensuring appropriate foods for all ages and life stages, particularly the first 1000
days – has proved effective. Even in locations where undernutrition and micronutrient deficiencies persist
as the primary problems, it is important to also act to prevent a rise in overweight and obesity, especially in
the long run. Behaviour change can also reduce waste and contribute to the sustainable use of resources.
6. Supply chain
pros and cons
Traditional and modern food systems
coexist and evolve as economies grow
and urbanization increases.
Modern supply chains integrate storage,
distribution and retailing – and offer efficiency
gains that can lead to lower prices for
consumers and higher incomes for farmers.
Processing and packaging of nutrient-dense
but highly perishable foods like milk, vegetables
and fruit can make a variety of nutritious foods
more available and affordable to consumers yearround. On the other hand, highly processed,
energy-dense foods may contribute to overweight
and obesity when consumed in excess.
Modern food processing and distribution also offer
opportunities for the use of fortified foods, which
can make important contributions to nutrition.
Although supermarkets are spreading rapidly
in low-income countries, most poor consumers
in rural and urban areas still buy most of their
food through traditional food distribution
networks. These traditional outlets are the
primary channel for nutrient-rich foods such
as fresh fruits and vegetables and livestock
products, although they increasingly carry
processed and packaged foods, too. The use of
traditional retail outlets for distributing fortified
foods such as iodized salt is another proven
strategy for improving nutritional outcomes.
Improved sanitation, food handling, and storage
technologies in traditional food systems could boost
efficiency and improve the safety and nutritional
quality of foods. Reducing food and nutrient
losses and waste throughout food systems could
make important contributions to better nutrition
and relieve pressure on productive resources.
International
nutrition
conference
The “International Conference on Nutrition 2” will
take place in Rome from 19 to 21 November 2014.
The Conference will review progress made since the
previous nutrition conference in 1992, and tackle
the challenges and opportunities for improving
nutrition in a new global environment. ICN2 will
explore how governments and others can better
work together to address the multiple burdens of
malnutrition, and offer a forum for sharing practical
tools, guidelines and experiences in improving
nutritional outcomes. Organized by FAO and WHO,
this high-level ministerial conference will seek to
propose a flexible policy framework to meet the
major nutrition challenges of the next decades.
Institutional
and policy
environment
for nutrition
Some countries have achieved significant reductions
in malnutrition in recent decades. But progress has
been uneven and there is a pressing need to make
better use of the food system for improved nutrition.
Malnutrition and its underlying causes are complex.
This means that the most effective approaches will
involve multiple sectors and a range of different
actors. Such an approach – with effective planning,
coordination and collaboration – requires better
governance, based on sound data, a common
vision and, above all, political leadership.
7. Three key
messages
1
Good nutrition
depends on
healthy diets.
2
Healthy diets
require healthy
food systems –
along with
education, health,
sanitation and
other factors.
3
Healthy food
systems are
made possible
by appropriate
policies,
incentives and
governance.
Example 1: Viet Nam’s VAC system
In Viet Nam, the VAC (Vuon, Ao, Chuong – Crop farming, Aquaculture, Animal husbandry) system is an integrated
approach that has produced positive effects on nutrition. The VAC system typically includes: a pond stocked with
fish placed close to the home; livestock or poultry pens situated near or over the pond to provide an immediate
source of organic fertilization; and gardens that include both annual and perennial crops for year-round food
provision and products for market. Viet Nam’s national nutrition survey 2000 showed marked improvements
from 1987 in terms of animal-source foods and fruit and vegetable consumption. Although this progress was
due to multiple factors, VAC played an important role. As a result, the prevalence of child malnutrition and
chronic energy deficiency in women of child-bearing age decreased, and there was a substantial increase in the
incomes and the health and nutrition of Vietnamese rural populations.
Example 2: Boosting soil fertility in India
Soils in many parts of the world are severely degraded. Improving the fertility of soils can enhance both the
sustainability of agricultural production and the nutritional content of crops. The use of organic or inorganic
fertilizers containing balanced concentrations of nitrogen, potassium and phosphorus can enhance crop yields
and improve micronutrient concentrations in crops. Adding specific nutrient elements to fertilizers or irrigation
water can further enhance yields and mineral concentrations in crops. In the Indian states of Andhra Pradesh,
Madhya Pradesh and Rajasthan, yields improved by 20 to 80 percent and a further 70 to 120 percent when
other nutrient elements were added in conjunction with nitrogen and phosphorus. These results were found for
a number of crops – including maize, sorghum, greengram, pigeonpea, castor, chickpea, soybean and wheat.
Yield increases achieved through balanced crop fertilization can reduce the land area needed to grow staple
crops and thus add to the sustainability of the farming system.
Example 3: Making the most of goats in Ethiopia
In some communities, micronutrient intakes can be enhanced more sustainably and effectively by strengthening
animal husbandry. For example, in Ethiopia, the important role of goats in the mixed farming systems of the highand mid-altitude areas led to development of the FARM-Africa dairy Goat Development Project. The project
focused on increasing milk consumption and incomes by raising the productivity of local goats managed by
women, through a combination of better management techniques and genetic improvements.The intervention
led to an increase in the per capita availability of milk by 119 percent, energy from animal sources by 39 percent,
protein by 39 percent and fat by 63 percent. Analysis of data on households in the project area demonstrated
a considerable improvement in nutritional status and family welfare. As with many such projects, integrating
nutritional, environmental and gender considerations led to improved outcomes.