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During the XXXII Regional FAO Conference for Latin America and the Caribbean, held in Buenos Aires in March 2012, one of the issues proposed for the agenda and agreed upon by the participants was that “FAO will organize a broad and dynamic debate with the participation of the civil society and academia to discuss the concept of food sovereignty, the meaning of which has been not been agreed upon by FAO Member States and the United Nations System.” (FAO, 2012, paragraph 25) To this end, this ad h oc document, prepared by the consultant Gustavo Gordillo, contains information and analysis [...]

This course explains the importance of food composition tables and databases, food description (selection and nomenclature), food components (analysis, calculation, conversion and units), covers the aspects of quality and food biodiversity, as well as compilation principles. The course is designed to be used in universities to help future professionals appreciate food composition data and use them adequately to improve data quality, availability and usage worldwide. 

This book is about Indigenous Peoples’ food systems and how important local knowledge about foods and the ecosystems that provide them can be used to improve health and well-being. The authors describe processes and activities in nine cultures of Indigenous Peoples, where interventions were developed and implemented with local knowledge, and explain how this information can benefit Indigenous Peoples everywhere, and all of humankind. Food and nutrition insecurity and the burden of high incidence of non-communicable diseases reach all corners of the globe. This “nutrition transition” is driven by changing lifestyles, loss of livelihoods for all those engaged in food production, increasing poverty and urbanization, and [...]

Malnutrition in all its forms - undernutrition, micronutrient deficiencies, and overweight and obesity - imposes unacceptably high economic and social costs on countries at all income levels. "The State of Food and Agriculture 2013: Food systems for better nutrition" argues that improving nutrition and reducing these costs must begin with food and agriculture. The traditional role of agriculture in producing food and generating income is fundamental, but agriculture and the entire food system - from inputs and production, through processing, storage, transport and retailing, to consumption - can contribute much more to the eradication of malnutrition.

Par ses activités de réduction des risques de catastrophe, la FAO s’efforce de protéger les moyens d’existence contre les chocs, de rendre les systèmes de production alimentaire plus résilients et capables d’absorber l’impact d’événements perturbateurs et de s’en relever. La réduction des risques de catastrophe a pour effet de protéger les investissements consentis dans l’agriculture, l’élevage, les pêches/l’aquaculture et la forêt au service du développement, ce qui aide les plus vulnérables à accéder à la sécurité alimentaire. La réduction des risques de catastrophe est vitale pour garantir l’un des droits humains les plus fondamentaux, à savoir le droit à l’alimentation, et son [...]

L’égalité des sexes est au cœur du mandat de l’Organisation des Nations Unies pour l’alimentation et l’agriculture (FAO), qui consiste à assurer la sécurité alimentaire de tous les êtres humains en améliorant les niveaux de nutrition, la productivité agricole et la gestion des ressources naturelles, ainsi que la vie des populations rurales. La FAO ne peut atteindre ces objectifs qu’en menant simultanément une action en faveur de l’égalité hommes-femmes et à l’appui des rôles divers que jouent les femmes dans l’agriculture et le développement rural. L’égalité des sexes n’est pas qu’un moyen essentiel l’accomplissement de la mission de la FAO; c’est aussi et avant tout [...]

Cette note d'orientation est un outil pratique pour les praticiens voulant intégrer le droit à une alimentation adéquate aux programmes de sécurité alimentaire et nutritionnelle. Elle établit par ailleurs une passerelle entre les dimensions normatives du droit à l'alimentation et le travail mené concrètement à l'échelon national en matière de conception, de mise en œuvre et de suivi des programmes. Cette note d’orientation y parvient en expliquant brièvement les dimensions conceptuelles, légales et opérationnelles du droit à l’alimentation. Ensuite, elle examine quatre « points d’entrée » pour le droit à une alimentation adéquate aux programmes de sécurité alimentaire et nutritionnelle: [...]

This book presents the current state of thought on the common path of sustainable diets and biodiversity and addresses the linkages among agriculture, health, the environment and food industries. The alarming pace of biodiversity loss and ecosystem degradation and their negative impact on poverty and health makes a compelling case for re-examining food systems and diets. Thus, there is an urgent need to develop and promote strategies for sustainable diets, emphasizing the positive role of food biodiversity in human nutrition and poverty alleviation. Sustainable Diets are those diets with low environmental impacts which contribute to food and nutrition security and to [...]

This study, developed jointly with the Geneva academy of humanitarian law and human rights, aims to provide guidance on how the right to adequate food can best be integrated into the two frameworks ”The Global Strategic Framework for Food Security and Nutrition (GSF)” and “the UN Comprehensive Framework for Action (CFA)”. Formed as both an analytical and practical tool, the study divided into four main sections: the evolution of the right to adequate food and the rights-based approach to the fight against hunger; an introduction to the CFA/UCFA as well as the GSF; possible ways to introduce the right to adequate [...]

Micronutrient deficiencies affect more than two billion people in the world today. With long-ranging effects on health, learning ability and productivity they contribute to the vicious cycle of malnutrition, underdevelopment and poverty. Food-based approaches, which include food production, dietary diversification and food fortification, are sustainable strategies for improving the micronutrient status of populations and raising levels of nutrition. "Combating Micronutrient Deficiencies: Food-based Approaches" focuses on practical, sustainable actions for overcoming micronutrient deficiencies through increased availability, access to and consumption of adequate quantities and appropriate varieties of safe, good quality food. The volume brings together the available knowledge, success stories and lessons [...]