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BookletProceedingsMeeting proceedings: FAO national training course on strengthening food safety standard setting and enhancing effective participation in Codex activities in Myanmar 2018
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No results found.A national training course on “Strengthening Food Safety Standard Setting and Effective Participation in Codex activities in Myanmar” as a part of FAO Regional project “Support for Capacity Building for International Food Safety Standard Development and Implementation in ASEAN Countries” (GCP/RAS/295/JPN) was held on 20-21 December 2016 at Yangon, Myanmar. The objectives of the training course were to provide participants with 1) an enhanced understanding of the structure and function of Codex Alimentarius Commission (CAC) and National Codex Committee, 2) an enhanced knowledge about effective participation in Codex activities, 3) draft road map for improving standard development activities and strengthening Codex activities. The training course was attended by 30 participants from the Government of Myanmar and trade associations, who are mainly responsible for food safety control with regard to standard development and implementation as well as the work of the Codex. -
DocumentProceedingsMeeting proceedings: FAO national training course on strengthening food safety standard setting and enhancing effective participation in Codex activities in Lao PDR 2018
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No results found.A national training course on “Strengthening Food Safety Standard Setting and Effective Participation in Codex activities in Lao PDR” as a part of FAO Regional project “Support for Capacity Building for International Food Safety Standard Development and Implementation in ASEAN Countries” (GCP/RAS/295/JPN) was held during 27-29 June 2016 at Vientiane, Lao PDR. The objectives of the training course were to 1) provide participants with: enhanced understanding of the structure and function of CAC in relation to SPS/TBT Agreements and elaboration of Codex standards, 2) enhanced knowledge of the basic concept of Codex risk analysis framework and its link to standard development and data collection and utilization, 3) enhanced understanding of strengthened National Codex Contact Committee, 4) enhanced knowledge about effective participation in Codex activities, 5) draft road map for improving standard development activities and strengthening Codex activities. The training course was attended by 23 participants from Lao PDR belonging to four ministries, and two academic institutions, mainly responsible for food safety control with regard to standard development and implementation as well as the work of the Codex. -
BookletTraining materialFAO national training workshop on Enhancing effective participation in Codex activities in Lao PDR
Meeting proceedings
2018Also available in:
No results found.The national training workshop on Enhancing Effective Participation in Codex Activities in Lao PDR was a direct follow up of the participation of Lao PDR Codex Office to the FAO National Training Workshop on the same topic in the Philippines, held from 30 August to 1 September, 2017. The Training Workshop was held on 20 - 22 March 2018 in Don Chan Palace Hotel, Vientiane, Lao PDR, hosted by the Food and Drug Department (FDD), Ministry of Health in collaboration with the Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific (FAORAP). This training workshop is part of the FAO regional project “Support for Capacity Building for International Food Safety Standard Development and Implementation in ASEAN Countries (GCP/RAS/295/JPN)”. A total of thirty six (36) participants consisting of personnel from the food safety regulatory agencies of the Ministry of Health, Ministry of Agriculture and Forestry, Ministry of Industry and Commerce, Ministry of Science, academic institutes, as well as, private sectors actively participated in the three-day training workshop.
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Book (series)FlagshipThe State of Food Security and Nutrition in the World 2021
Transforming food systems for food security, improved nutrition and affordable healthy diets for all
2021In recent years, several major drivers have put the world off track to ending world hunger and malnutrition in all its forms by 2030. The challenges have grown with the COVID-19 pandemic and related containment measures. This report presents the first global assessment of food insecurity and malnutrition for 2020 and offers some indication of what hunger might look like by 2030 in a scenario further complicated by the enduring effects of the COVID-19 pandemic. It also includes new estimates of the cost and affordability of healthy diets, which provide an important link between the food security and nutrition indicators and the analysis of their trends. Altogether, the report highlights the need for a deeper reflection on how to better address the global food security and nutrition situation.To understand how hunger and malnutrition have reached these critical levels, this report draws on the analyses of the past four editions, which have produced a vast, evidence-based body of knowledge of the major drivers behind the recent changes in food security and nutrition. These drivers, which are increasing in frequency and intensity, include conflicts, climate variability and extremes, and economic slowdowns and downturns – all exacerbated by the underlying causes of poverty and very high and persistent levels of inequality. In addition, millions of people around the world suffer from food insecurity and different forms of malnutrition because they cannot afford the cost of healthy diets. From a synthesized understanding of this knowledge, updates and additional analyses are generated to create a holistic view of the combined effects of these drivers, both on each other and on food systems, and how they negatively affect food security and nutrition around the world.In turn, the evidence informs an in-depth look at how to move from silo solutions to integrated food systems solutions. In this regard, the report proposes transformative pathways that specifically address the challenges posed by the major drivers, also highlighting the types of policy and investment portfolios required to transform food systems for food security, improved nutrition, and affordable healthy diets for all. The report observes that, while the pandemic has caused major setbacks, there is much to be learned from the vulnerabilities and inequalities it has laid bare. If taken to heart, these new insights and wisdom can help get the world back on track towards the goal of ending hunger, food insecurity, and malnutrition in all its forms. -
BookletHigh-profileFAO Strategy on Climate Change 2022–2031 2022The FAO Strategy on Climate Change 2022–2031 was endorsed by FAO Council in June 2022. This new strategy replaces the previous strategy from 2017 to better FAO's climate action with the Strategic Framework 2022-2031, and other FAO strategies that have been developed since then. The Strategy was elaborated following an inclusive process of consultation with FAO Members, FAO staff from headquarters and decentralized offices, as well as external partners. It articulates FAO's vision for agrifood systems by 2050, around three main pillars of action: at global and regional level, at country level, and at local level. The Strategy also encourages key guiding principles for action, such as science and innovation, inclusiveness, partnerships, and access to finance.
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Book (stand-alone)Manual / guideProcessing of fresh-cut tropical fruits and vegetables: A technical guide 2010
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No results found.There has been a marked upward trend in production and consumption of fruits and vegetables in Asia and the Pacific in recent years. Along with rising consumer demand has come greater awareness of food safety issues and increased need for convenience and quality. Selection of high quality horticultural produce for processing and implementation of good practices during processing operations are required to assure both the quality of the produce and the safety of the final product. This technical guide reviews, from a theoretical and practical perspective, the critical issues that must be addressed for fresh-cut produce to meet consumer demand for convenience, quality and safety. A case study on fresh-cut processing in Thailand is included. The guide should be of practical value to small processors, trainers and extension workers who provide support to individuals engaged in production of fresh-cut tropical produce for sale.