From school cooks to school cooks

From school cooks to school cooks

Top tips and recommendations for supporting tasty and enjoyable school meals

Year of publication 2023

Place of publication Rome, Italy ;

Pages 4

Publisher FAO ;

Product type Document

Full item page

Language English

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Brochure, flyer, fact-sheet

Pulses: Innovations from the field to the cooking pot
Summary of the online discussion no.132 • 14.10.2016 – 04.11.2016
2016

Also available in:

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This document summarizes the online discussion Pulses: innovations from the field to the cooking pot which was held on the FAO Global Forum on Food Security and Nutrition (FSN Forum) from 14 October to 4 November 2016. The discussion was organized in the context of the International Year of Pulses, and was facilitated by Sieg Snapp from Michigan State University and Karen Cichy from the United States Department of Agriculture.
Brochure, flyer, fact-sheet
Pulses: Innovations from the field to the cooking pot 2016

Also available in:

French
Spanish

This document summarizes the online discussion Pulses: innovations from the field to the cooking pot which was held on the FAO Global Forum on Food Security and Nutrition (FSN Forum) from 14 October to 4 November 2016. The discussion was organized in the context of the International Year of Pulses, and was facilitated by Sieg Snapp from Michigan State University and Karen Cichy from the United States Department of Agriculture.
Brochure, flyer, fact-sheet
Pulses: Innovations from the field to the cooking pot. Topic Note
Discussion No. 13314.10.2016 – 04.11.2016
2016

Also available in:

French
Spanish

To promote the important role of pulses, the International Year of Pulses (IYP2016) has carried out activities on a national, regional and global scale to help raise awareness on the benefits of pulses for food security, nutrition, soils and sustainable agriculture, and their contribution to climate change mitigation.