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ProjectFactsheetExpanding Global Nutrition Data Access: the FAOSTAT Food and Diet Domain - FMM/GLO/172/MUL 2024
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No results found.A major barrier to achieving healthy diets for all is the lack of comprehensive dietary data to guide evidence-based policies. Understanding consumption patterns is essential for nutrition policies, agriculture, health interventions and education. In many low- and middle-income countries, large-scale food consumption surveys are limited, leaving decision-makers to rely on national food availability data, like the Supply Utilization Accounts (SUA), or household data from Household Consumption and Expenditure Surveys (HCES). While useful, these sources have limitations. SUA, for instance, includes only energy, protein and fat but lacks essential micronutrient data. Under the FAO Strategic Framework 2022–2031, a multi division team developed and launched the Food and Diet Domain on the FAO Corporate Food and Agriculture Database (FAOSTAT), providing publicly accessible, harmonized dietary data to support global healthy diet policies. This resource fills gaps in dietary data and enhances the ability of policymakers and stakeholders to make informed decisions. -
ProjectFactsheetStrengthening of Tanzania Food and Nutrition Security Information System for Quality, Timely and Reliable Data - TCP/URT/3705 2021
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No results found.Relevant, reliable, timely, clear and concise information on current and projected FNS conditions is fundamental when making effective policy and strategic decisions, and critical in guiding mitigation measures to address food and nutrition insecurity. Such information enables policy development and strategic recommendations that link to appropriate responses aimed at building resilience and disaster risk reduction, saving lives and livelihoods, and reducing food deficit and acute malnutrition. To this end, in collaboration with the United Nations and other stakeholders, the Government of the United Republic of Tanzania formulated strategies to strengthen the institutional capacities of central government ministries and LGAs in 2007, with the aim of monitoring and managing an FNS Information System for better policy and strategic response to food and nutrition insecurity in the country. This led to the formulation of the Tanzanian FNS Analysis System, known in Swahili as Mfumo wa Uchambuzi wa Uhakika wa Chakula na Lishe (MUCHALI). The MUCHALI framework draws together information from multiple stakeholders and sectors, including government, national and international agencies, higher learning institutions, regional administrations and LGAs, as well as development partners, civil society organizations and the private sector. The main aim of the system is to conduct integrated analysis and reporting on the situation of FNS, and to provide strategic recommendations on interventions for decision-makers and stakeholders. FNS analysis has been conducted for many years in the country. However, existing systems for analysing food security had shortcomings that needed to be addressed to ensure sustainable FNS for all Tanzanians. Challenges included inadequate capacity at LGA level for food security analysis, a lack of explicit linkages between FNS analysis and decision-making, fragmented analytical efforts within national and international agencies, and poor linkages between food and nutrition security analyses. The Government further recognized the need to generate timely and quality data that are evidence-based not only at national level but, most importantly, at subnational level in order to enable a timely response to national needs at various levels. FAO was therefore requested to provide technical assistance to strengthen MUCHALI with regard to the Mainland and the Zanzibar Food Security and Nutrition Information and Early Warning System (ZFSNIEWS). -
ProjectFactsheetCounties that Count – A Pilot Project on Strengthening Capacity for Effective Agriculture Data and Knowledge Management through the Kenya Integrated Agriculture Management Information System (KIAMIS) - TCP/KEN/3706 2022
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No results found.With a rapidly increasing population and stagnating agricultural production, significant questions are being raised as to how Kenya will achieve food security The majority of Kenya’s agricultural harvest is produced by smallholders, whose farms are characterized by high production costs and low yields In order to boost smallholder production in the past, the country ran large fertilizer subsidy programmes under which large quantities of fertilizer were purchased and distributed to key warehouses for collection by farmers The main problems with this system revolved around the following issues the frequent late arrival of fertilizer, the blanket application of one type of fertilizer for all soil types in the country and the exclusion of the private sector in the provision of fertilizers In response to these issues, the country committed itself to the development of a nationwide subsidy programme that would enable the registration of farmers and support their access to a wide range of agricultural inputs and extension messages through e vouchers and short message service messages Another reason for low production was the lack of access to information Agricultural data were fragmented, with counties, MoALF&C and KNBS collecting statistics but rarely agreeing on common data collection and publication protocols.
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Book (stand-alone)Manual / guideManual on the development and use of FAO and WHO specifications for chemical pesticides 2025
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No results found.In 2001, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) agreed to develop specifications for pesticides jointly, thus providing unique, robust and universally applicable standards for pesticide quality. This joint programme is based on a memorandum of understanding between the two organizations. This 2025 third edition of the manual on development and use of FAO and WHO specifications for pesticides, which is only available online, supersedes the 2022 second edition and previous manuals and guidance documents published by either FAO or WHO on this subject. This third edition does not change the established procedures nor guidance available in the previous edition, but provides clarification of the text in specific instances, mainly allowing for updated citations of internationally validated external scientific methods which are relied upon as reference methods for data generation and quality control activities. This 2025 third edition of the manual takes into account points reported by the open and closed meetings of 2016 to 2025 and points suggested by JMPS members, CIPAC, and industry.This manual provides the standard process, unified requirements and procedures, harmonized definitions and nomenclature, technical guidelines and standards applicable to pesticides for use in agriculture and public health. FAO and WHO specifications for pesticides based on this manual are developed through the FAO/WHO Joint Meeting on Pesticide Specifications (JMPS) and published on the websites of the two organizations. -
Book (stand-alone)Corporate general interestUltra-processed foods, diet quality and human health 2019
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No results found.The significance of industrial processing for the nature of food and the state of human health - and in particular the techniques and ingredients developed by modern food science and technology - is generally underestimated. This is evident in both national and international policies and strategies designed to improve populations' nutrition and health. Until recently it has also been neglected in epidemiological and experimental studies concerning diet, nutrition and health. This report seeks to assess the impact of ultra-processed food on diet quality and health, based on NOVA, a food classification system developed by researchers at the University of Sao Paulo, Brazil. -
BookletHigh-profileThe future of food safety
First FAO/WHO/AU International Food Safety Conference, Addis, 12-13 February
2019Also available in:
No results found.This brochure presents FAO’s work on food safety and the recognition that ready access to safe and nutritious food is a basic human right. Food security is achieved when all people, at all times, have physical and economic access to food that meets their dietary needs for an active and healthy life. Food safety plays a critical role across the four dimensions of food security – availability, access, utilization and stability. It is paramount that we find sustainable ways to cultivate, produce and consume safe and healthy foods while preserving our planet’s resources.