Related items
Showing items related by metadata.
-
Book (stand-alone)FAO Report on the 2010 International Scientific Symposium on Biodiversity and Sustainable Diets
United against Hunger, 3-5 November 2010
2011Also available in:
No results found.On the occasion of the celebration for the 2010 International Year of Biodiversity, the International Scientific Symposium “Biodiversity and Sustainable Diets: United Against Hunger” was organized jointly by FAO and Bioversity International. The three-day Symposium was held at FAO headquarters, from 3 to 5 November 2010, within the World Food Day/Week programme, as a contribution to the advancement of the Cross-cutting Initiative on Biodiversity for Food and Nutrition. It was realized in collaboration with the Secretariat of the Convention on Biological Diversity, the Alliance Against Hunger and Malnutrition, INFOODS, IUNS, FENS, INRAN, CIHEAM-IAMB, the Ministry of Agriculture, Food and Forestry Policy of Italy and with the contribution of the Barilla Center for Food and Nutrition, IDCR and CTA. The Symposium was preceded by a Technical Workshop held on 31 May and 1 June 2010, at FAO headquarters, in Rome. The Workshop served to identify topics, agenda and program me of the Symposium as well as to develop a set of key points and recommendations for a definition of “sustainable diets” in line with the ecosystem approach. The Symposium produced a consensus position on a definition of “sustainable diets” as those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. It was agreed that sustainable diets were protective and respectful of biodiversity and ecosyste ms, culturally acceptable, accessible, economically fair and affordable. It was also agreed that sustainable diets were those diets that were nutritionally adequate, safe and healthy, while optimizing natural and human resources. The Symposium had the aim to mainstream, as a common path, food biodiversity and nutrition towards the achievement of food and nutrition security and the MDGs. -
Book (series)The State of Food Security and Nutrition in the World 2020
Transforming food systems for affordable healthy diets
2020Updates for many countries have made it possible to estimate hunger in the world with greater accuracy this year. In particular, newly accessible data enabled the revision of the entire series of undernourishment estimates for China back to 2000, resulting in a substantial downward shift of the series of the number of undernourished in the world. Nevertheless, the revision confirms the trend reported in past editions: the number of people affected by hunger globally has been slowly on the rise since 2014. The report also shows that the burden of malnutrition in all its forms continues to be a challenge. There has been some progress for child stunting, low birthweight and exclusive breastfeeding, but at a pace that is still too slow. Childhood overweight is not improving and adult obesity is on the rise in all regions.The report complements the usual assessment of food security and nutrition with projections of what the world may look like in 2030, if trends of the last decade continue. Projections show that the world is not on track to achieve Zero Hunger by 2030 and, despite some progress, most indicators are also not on track to meet global nutrition targets. The food security and nutritional status of the most vulnerable population groups is likely to deteriorate further due to the health and socio economic impacts of the COVID-19 pandemic.The report puts a spotlight on diet quality as a critical link between food security and nutrition. Meeting SDG 2 targets will only be possible if people have enough food to eat and if what they are eating is nutritious and affordable. The report also introduces new analysis of the cost and affordability of healthy diets around the world, by region and in different development contexts. It presents valuations of the health and climate-change costs associated with current food consumption patterns, as well as the potential cost savings if food consumption patterns were to shift towards healthy diets that include sustainability considerations. The report then concludes with a discussion of the policies and strategies to transform food systems to ensure affordable healthy diets, as part of the required efforts to end both hunger and all forms of malnutrition. -
Book (stand-alone)Sustainable healthy diets
Guiding principles
2019Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).
Users also downloaded
Showing related downloaded files
No results found.