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Book (stand-alone)Technical bookInfluencing food environments for healthy diets 2016
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No results found.More and more people are becoming overweight and obese, with increasing diet-related non-communicable diseases (NCDs). Behind the global shifts in malnutrition and NCDs are unhealthy diets and a sedentary lifestyle. Our food systems and the food environments are not delivering on the diets needed to promote and sustain optimum health. This publication focuses on Influencing food environments for healthy diets and offers suggestions on suitable interventions to address that environment. Countr ies will find the information useful as they develop policies and programmes to make healthy diets an easier choice for their citizens.
Also available is the Summary of the Report. -
BookletManual / guideMyanmar Food Atlas: A user guide to aid food portion size estimation 2022
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No results found.The Myanmar food atlas is a series of photos displaying a variety of foods in standard serving sizes. The photos represent a range of foods customarily consumed by Myanmar people. The food atlas serves as a visual aid with food items in specific quantities or servings for exchange that is useful for meal planning and for fulfilling energy and nutrient requirements as well as special dietary needs of the individuals. -
Book (stand-alone)Technical bookSustainable 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).
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Book (series)FlagshipThe State of Food and Agriculture 2019
Moving forward on food loss and waste reduction
2019The need to reduce food loss and waste is firmly embedded in the 2030 Agenda for Sustainable Development. Food loss and waste reduction is considered important for improving food security and nutrition, promoting environmental sustainability and lowering production costs. However, efforts to reduce food loss and waste will only be effective if informed by a solid understanding of the problem. This report provides new estimates of the percentage of the world’s food lost from production up to the retail level. The report also finds a vast diversity in existing estimates of losses, even for the same commodities and for the same stages in the supply chain. Clearly identifying and understanding critical loss points in specific supply chains – where considerable potential exists for reducing food losses – is crucial to deciding on appropriate measures. The report provides some guiding principles for interventions based on the objectives being pursued through food loss and waste reductions, be they in improved economic efficiency, food security and nutrition, or environmental sustainability. -
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 (stand-alone)Technical bookLivestock and Landscapes
Factsheet
2013Twenty-six percent of the planet's ice-free land is used for livestock grazing and 33 percent of croplands are used for livestock feed production. Livestock contribute to seven percent of the total greenhouse gas emissions through enteric fermentation and manure. In developed countries, 90 percent of cattle belong to six breed and 20 percent of livestock breeds are at risk of extinction.