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Book (stand-alone)Technical bookFood safety aspects of cell-based food 2023
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Cell-based food production, which is the field of growing animal agricultural products directly from cell cultures, has been explored as an alleged sustainable alternative to the conventional livestock agricultural system. As commercial cell-based food production continues to expand, the urgency increases to address one of the most important questions of consumers, the question of food safety. Thus, the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the World Health Organization (WHO), has developed the present document to engage with respective Members and relevant stakeholders by proactively sharing the current knowledge to identify concrete ways to inform consumers and all other stakeholders about the food safety considerations for cell-based food products. This document includes a literature synthesis of relevant terminology issues, principles of cell-based food production processes and the global landscape of regulatory frameworks for cell-based food production. Case studies from Israel, Qatar and Singapore have been included to highlight different scopes, structures and contexts surrounding their regulatory frameworks for cell-based food. The results of the FAO-led Expert Consultation, where comprehensive food safety hazard identification was conducted, form the core of the document and the identified hazards are summarized with causal-chain examples. The way forward will consist of continuing to invest in research and development in order to understand whether the alleged benefits in increased sustainability can be realized. In this regard, it will be important to closely observe as to what extent, if any, cell-based foods result in differences from conventionally produced foods. -
BookletCorporate general interestFood safety aspects of cell-based food
Background document three – Regulatory frameworks
2022Also available in:
No results found.Considering the unique outlook for cell-based food production, many countries may put in place various regulatory requirements for cell-based food products to be sold in the markets. Some may require a pre-market authorization process, which often entails assessment of their safety for human consumption and compliance with national regulations. As of 2022, while there is only a limited number of products authorized in one country only, it is just a matter of time before cell-based food starts being authorized elsewhere and/or transported and traded across borders. It is therefore important to first understand the existing frameworks under which cell-based food products may be regulated. It is also important to identify some specific regulations for food safety purposes, so that some good practices can be recognized and documented. A literature review was conducted to provide the time-bound state of the art on the regulatory frameworks that apply to or would apply to cell-based food products in different countries and jurisdictions. The results of the review serve as a basis for the competent food safety authorities to consider the key elements within their regulatory frameworks for effective national food control systems. -
BookletCorporate general interestCell-based food: its safety and its future role
Stakeholder roundtable meeting report, Tel Aviv, Israel, 7 September 2022
2023Also available in:
No results found.Cell-based food production involves culturing cells isolated from animals to develop products such as meat, poultry, aquatic products, dairy and eggs. Currently, many companies around the world are developing a wide range of cell-based foods using a variety of different production methods. In collaboration with the Ministry of Health, Israel, the Food and Agriculture Organization of the United Nations (FAO) held a stakeholder meeting to come up with a technical reference document on the food safety aspects of cell-based food. Developers and producers of cell-based foods were invited to present the different cell-based production processes used for chicken nuggets, hamburgers, beef steak and sushi salmon, and to present their input materials, such as scaffolds, cell lines and growth media, that in certain cases are consumed along with the cell-based food product. All the participants stated that food safety is of foremost importance, and many presenters explained their cell-based food production processes with relevant food safety considerations in flowcharts, which have been included in this report. The meeting provided an opportunity for stakeholders from different parts of the world to learn from one another, and to share their experiences and challenges. As a result, the presentations delivered in the meeting provided an overview of the 2022 status of the topic of cell-based food development and presented the potential complexities of conducting food safety hazard identifications for cell-based food.
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Book (series)FlagshipThe State of Food Insecurity in the World (SOFI) 2015
Meeting the 2015 international hunger targets: taking stock of uneven progress
2015This year´s annual State of Food Insecurity in the World report takes stock of progress made towards achieving the internationally established Millennium Development Goal (MDG1) and World Food Summit hunger targets and reflects on what needs to be done, as we transition to the new post-2015 Sustainable Development Agenda. The report reviews progress made since 1990 for every country and region as well as for the world as a whole. Progress towards the MDG 1 target, however, is assessed not only by measuring undernourishment, or hunger, but also by a second indicator – the prevalence of underweight children under five years of age. Progress for the two indicators across regions and over time, is compared, providing insights into the complexity of food security. Overall progress notwithstanding, much work remains to be done to eradicate hunger and achieve food security across all its dimensions. The 2015 report not only estimates the progress already achieved, but also identifies r emaining problems, and provides guidance on which policies should be emphasized in the future. Key factors that have determined success to date towards food security and nutrition goals are identified. The list of factors – economic growth, agricultural productivity growth, markets (including international trade) and social protection – is by no means exhaustive. The report also shows how protracted crises, due to conflict or natural disasters, have deleterious effects on progress in hunger redu ction. -
Book (stand-alone)Technical bookTackling Climate Change through Livestock
A global assessment of emissions and mitigation opportunities
2013As renewed international efforts are needed to curb greenhouse gas emissions, the livestock sector can contribute its part. An important emitter of greenhouse gas, it also has the potential to significantly reduce its emissions. This report provides a unique global assessment of the magnitude, the sources and pathways of emissions from different livestock production systems and supply chains. Relying on life cycle assessment, statistical analysis and scenario building, it also prov ides estimates of the sector’s mitigation potential and identifies concrete options to reduce emissions. The report is a useful resource for stakeholders from livestock producers to policy-makers, researchers and civil society representatives, which also intends to inform the public debate on the role of livestock supply chains in climate change and possible solutions. -
Book (series)FlagshipThe State of World Fisheries and Aquaculture 2018 (SOFIA)
Meeting the sustainable development goals
2018The 2018 edition of The State of World Fisheries and Aquaculture emphasizes the sector’s role in achieving the 2030 Agenda for Sustainable Development and the Sustainable Development Goals, and measurement of progress towards these goals. It notes the particular contributions of inland and small-scale fisheries, and highlights the importance of rights-based governance for equitable and inclusive development. As in past editions, the publication begins with a global analysis of trends in fisheries and aquaculture production, stocks, processing and use, trade and consumption, based on the latest official statistics, along with a review of the status of the world’s fishing fleets and human engagement and governance in the sector. Topics explored in Parts 2 to 4 include aquatic biodiversity; the ecosystem approach to fisheries and to aquaculture; climate change impacts and responses; the sector’s contribution to food security and human nutrition; and issues related to international trade, consumer protection and sustainable value chains. Global developments in combating illegal, unreported and unregulated fishing, selected ocean pollution concerns and FAO’s efforts to improve capture fishery data are also discussed. The issue concludes with the outlook for the sector, including projections to 2030. As always, The State of World Fisheries and Aquaculture aims to provide objective, reliable and up-to-date information to a wide audience, including policy-makers, managers, scientists, stakeholders and indeed all those interested in the fisheries and aquaculture sector.