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MeetingMeeting documentRapport sur les résultats du Colloque de la région Asie et Pacifique sur les systèmes alimentaires durables au service d'une alimentation saine et d'une meilleure nutrition 2018The Regional Office for Asia and the Pacific (RAP) of the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the World Health Organization (WHO), World Food Programme (WFP), United Nations Children's Fund (UNICEF) and South Asia Food and Nutrition Security Initiative (SAFANSI) of the World Bank, organized the “Asia and the Pacific Regional Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition”. The symposium was organized as a regional follow-up to the FAO/WHO International Symposium on the same theme, which took place in December 2016 at FAO headquarters, Rome. The objective of the meeting was to share experiences and evidence of policies and interventions in agriculture and food systems with a potential to contribute to positive nutritional outcomes. The symposium called upon all stakeholders to create synergies between global, regional and national actions outlined in relevant policy frameworks, including the Sustainable Development Goals (SDGs), the Framework for Action of the Second International Conference on Nutrition (ICN2) and the United Nations Decade of Action on Nutrition, as well as related national multisector action plans and non-communicable diseases work plans. It also called upon UN agencies to jointly implement concrete actions to support the countries in achieving their food security and nutrition agenda. The outcomes of the deliberations are summarized in this information note.
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Book (stand-alone)Technical studyBenefits and Risks of the Use of Chlorine containing Disinfectants in Food Production and Food Processing
Report of a Joint FAO/WHO Expert Meeting
2009Also available in:
No results found.The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) expert meeting on the use of chlorine-containing disinfectants1 in food production and food processing was held on 27–30 May 2008 in Ann Arbor, Michigan, United States of America. The meeting was supported by NSF International, WHO Collaborating Centre for Food and Water Safety and Indoor Environment. The meeting was organized to provide scientific advice in response to a request made by the C odex Alimentarius Commission based on proposed terms of reference prepared by the thirty-seventh session of the Codex Committee on Food Additives and Contaminants and the thirty-seventh session of the Codex Committee on Food Hygiene on the safety and benefits of the use of “active chlorine” in food processing. The primary intended benefits of disinfection processes are the reduction of microbial foodborne disease risk and the reduction of spoilage by control of contamination by pathogenic and no n-pathogenic microorganisms. Control can be through direct treatment of foods and through management of cross-contamination from processing water and food contact surfaces. Disinfection treatment may lead to residues of disinfectants and disinfection by-products, which need to be considered in a risk–benefit assessment. The control of spoilage bacteria by disinfection, which increases the shelf life and stability of foods, was not considered by the expert meeting, as it has no direct impact on h ealth risks. -
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DocumentOther documentImproving coordination and synergy between social protection and agriculture in Ethiopia 2021
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