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BookletThe Future of Food
International Symposium, 10-11 June 2019
2019Also available in:
No results found.This 2-day symposium, organized by FAO on June 10-11, 2019, will bring together academics, researchers, policymakers, representatives from civil society and private sector, parliamentarians and government agencies to discuss these questions (and many more), and explore pathways to a sustainable future of food and healthy diets for all. Discussions will revolve around four main areas: 1.Research, Knowledge Gaps and Needs for Sustainable Food Systems and Healthy Diets 2.Governance of food systems for healthy diets 3.Building Consumer Confidence in Food Systems 4.Transforming Food Systems: What does it take? -
ProjectImproving Diets and Nutrition Outcomes in Southern Africa - TCP/SFS/3604 2020
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No results found.It is widely acknowledged that having a high-quality diet is one of the single most important contributors to nutrition outcomes and health, while poor-quality diets result in malnutrition in its many forms, including under-nutrition, micronutrient deficiencies and obesity. In recent years, African countries have begun to undergo a dietary transition, marked by changes in food consumption patterns. Globalization, urbanization and changes in the food supply and lifestyles have resulted in a shift in dietary habits, a loss in dietary diversity and a loss of traditional food cultures. Shifts to sub-optimal diets are compounded by a lack of awareness of nutrition and a low level of empowerment to make healthy food choices. The general population has been exposed to mixed and misguided nutrition messages which, in turn, negatively influence their overall knowledge, outlook and behaviour towards making healthy food choices. These changes, coupled with the increased availability and marketing of products of low nutritional value, highlighted the need for consistent, simple and practical dietary guidance to enable people to make healthy food choices and therefore prevent negative health outcomes, and to assist countries in developing food, health and agriculture policy. The Sub-regional Office of Southern Africa (SFS) therefore implemented this project, TCP/SFS/3604, to support three countries (Seychelles, the United Republic of Tanzania, and Zambia) in promoting healthy diets through the development of Food-based Dietary Guidelines (FBDGs). This TCP also supported the Government of Lesotho in the development of a Nutrition and Home Economics Strategy (NHES) for the Department of Nutrition and Home Economics (DoNHE) in the Ministry of Agriculture. The FBDGs are evidence-based recommendations with a series of harmonized nutrition messages and related illustrations that represent what a healthy diet is. The guidelines also provide advice on foods, food groups and dietary patterns to help the population meet nutrition requirements, so as to promote overall health and prevent diet-related non-communicable diseases. The FBDGs are intended to establish a basis for policies on food and nutrition, public health, and agriculture, as well as nutrition education programmes, in order to foster healthy eating habits and lifestyles. -
BookletMicrobiome: The missing link?
Science and innovation for health, climate and sustainable food systems
2019Also available in:
No results found.Unhealthy diets now pose a greater risk to morbidity and mortality than unsafe sex, alcohol, and drug and tobacco use combined. They are at the root of the global obesity and diet-related non-communicable disease (NCD) pandemic. The ways of food production that lead to these unhealthy diets also pose a major threat to climate stability and ecosystem resilience, and constitute the most important driver of environmental degradation and natural resources depletion. In the short term, there is little that we can do to curb the global demand for food and other products that depend on biological resources. Demand will continue to rise as the world population grows to ten billion before eventually shrinking again. However, by taking a bio-economy approach, we can alter the nature of this demand and the processes through which the food system and bioeconomy meet that demand. This approach could accommodate the necessary increases in agricultural production, without continuing to degrade our natural resource base. In fact, bioscience is uncovering the pathways and common drivers behind the triple challenge of obesity and NCDs, climate change, and biodiversity loss. In the process, microbiology and the inter-disciplinary study of the microbiome have rediscovered microorganisms as a vast and untapped natural resource with great potential to shift the balance of the ‘nature – food systems – people’ equation back into the healthy zone.
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