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DocumentNormative documentAd hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 2: Review and establish threshold levels in foods of the priority allergens. Virtual follow-up meeting on milk and sesame. Summary and conclusions.
Issued on 4 April 2022
2022Also available in:
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DocumentNormative documentAd hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens - Part 1: Review and validation of Codex priority allergen list through risk assessment, summary and conclusions. 2021
Virtual meeting, 30 November – 11 December 2020, 28 January 2021, 8 February 2021
2021Also available in:
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DocumentNormative documentAd hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 3: Review and establish precautionary labelling in foods of the priority allergens. Summary and Conclusions
Virtual meeting, 18 – 29 October, 3 November 2021
2021Also available in:
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BookletCorporate general interestAgrifood solutions to climate change
FAO's work to tackle the climate crisis
2023Amid a worsening climate crisis and slow progress in cutting greenhouse gases, sustainable agrifood systems practices can help countries and communities to adapt, build resilience and mitigate emissions, ensuring food security and nutrition for a growing global population. FAO is working with countries and partners from government to community level to simultaneously address the challenges of food security, climate change and biodiversity loss.But none of this will ultimately succeed unless the world commits to a significant increase in the quality and quantity of climate finance. -
Brochure, flyer, fact-sheetBrochureFuture on a plate - Chef’s foresight menu 2025
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This foresight menu offers a glimpse into the future of food, featuring dishes inspired by emerging innovations still in the lab, early development, or pilot stages — not yet available on the market. These forward-looking creations highlight the potential of alternative proteins, novel ingredients, and advanced food technologies to transform our diets, enhance nutrition and health, and reduce environmental impacts. However, bringing these innovations to the table will require careful attention to key food safety considerations.