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Brochure, flyer, fact-sheetBrochureلمحة موجزة عن الجرعات المرجعية للمتناول من المواد الغذائية المسببة للحساسية 2024إن تقييم مخاطر المواد الغذائية المسببة للحساسية، الجزء 2: استعراض وتحديد المستويات القصوى للمواد الغذائية المسببة للحساسية ذات الأولوية، يحدد الجرعات المرجعية ( RfDs ) التي تقوم على المخاطر والتي تنبثق عن بيانات عالمية وتتوافق مع معيار «التعرض للمواد الغذائية المسببة للحساسية من دون مخاطر صحية ظاهرة ». ويمكن استخدام الجرعات المرجعية من أجل تحسين إدارة المواد ا لمُُسببة للحساسية ذات الأولوية الموجودة في الأغذية على نحو عرضي أو غير مقصود، وهي تتيح التنفيذ التام لمدونة ممارسات إدارة المواد الغذائية المسببة للحساسية لمشغلي الأعمال التجارية الغذائية التابعة لهيئة الدستور الغذائي. ويُُطبّّق تقييم مخاطر المواد الغذائية المسببة للحساسية، الجزء 5 المنهجية عينها بالنسبة إلى مواد غذائية محددة إضافية قد تتطلب الإعلان عنها في التشريعات الوطنية أو الإقليمية.
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Brochure, flyer, fact-sheetBrochureلمحة موجزة عن الاستثناءات من التصريح الإلزامي عن المواد الغذائية المسببة للحساسية 2024إن تقييم مخاطر المواد الغذائية المسببة للحساسية، الجزء 4: يوصي تحديد الاستثناءات من التصريح الإلزامي عن المواد الغذائية المسببة للحساسية ذات الأولوية، باعتماد إطار قائم على المخاطر لتقييم ما إذا كان يمكن استثناء بعض المواد الغذائية والمكوّّنات، مثل المواد الغذائية والمكوّّنات العالية التجهيز، والمستمدّّة من قائمة المواد الغذائية المسببة للحساسية ذات الأولوية، من وجوب وضع بطاقات التوسيم الإلزامية الخاصة بمسببات الحساسية.
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Brochure, flyer, fact-sheetBrochureلمحة موجزة عن وضع بطاقات توسيم تحذيرية بشأن مسببات الحساسية 2024إن تقييم مخاطر المواد الغذائية المسببة للحساسية، الجزء 3: استعراض ووضع بطاقات التوسيم التحذيرية بشأن الأغذية المسببة للحساسية ذات الأولوية، يوفّّر إطارًًا للتقييم الكمّّي والمنظم ويصدر توصيات بشأن وضع بطاقات التوسيم التحذيرية، وهو تحذير طوعي / اختياري استعمل للمرّّة الأولى في ثمانينات القرن الماضي كمحاولة من قطاع صناعة الأغذية لحلّّ المشاكل المترتبة عن النقص في البيانات التي تتيح توصيف طبيعة المخاطر الصحية الناجمة عن وجود مواد مسببة للحساسية على نحو عرضي بعد الاحتكاك بالمادة المسببة للحساسية. ويسلّّط هذا التقييم الضوء، من خلال توفير نظام وضع بطاقات التوسيم التحذيرية قائم على المخاطر، على نمو هذا المجال والتجارب التي شهدها في الآونة الأخيرة، وهو مجال ما فتئ يتطور ليتماشى مع متطلبات العلوم وإدارة المخاطر.
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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 (series)Technical studyPacific oyster farming
A practical manual
2024Also available in:
No results found.The purpose of this manual is to give the reader a foundation of practical knowledge regarding all aspects of Pacific oyster cultivation. It is targeted at new entrants to the market wishing to establish a farm, and existing operators who wish to develop their farms and explore new cultivation techniques. The methodologies described can be applied both to low-tech, low budget, small-scale farming operations and to high-tech, big budget, industrial-scale aquaculture production enterprises. This guide focuses on the functional expertise and technical equipment required to construct and manage an operational farm in the diverse environmental and physical locations in which they can be situated, from the initial stages of finding and selecting a suitable site, to the conclusion of the first production cycle and harvesting the crop. The manual contains a brief introduction which describes the relevance of the species with regards to global aquaculture production figures and how it can form an important part of future food production strategies. Chapter 2 describes the anatomy and biology of Crassostrea gigas and gives an indication as to the environmental conditions in which the species thrives as well as the pathologies and predators that can result in poor health leading to potential mortalities. Chapter 3 deals with all aspects of undertaking a survey of potential oyster farming sites and what data should be collected and examined to assess a site’s suitability, but also which areas are best suited to different cultivation techniques. After this, Chapter 4 introduces the main farming techniques that will be described in detail in the following chapters, which includes off-bottom cultivation, on-bottom cultivation, and suspended cultivation, and gives details of some of the most common cultivation equipment necessary to undertake these operations. The techniques and strategies necessary to procure seed oysters and how to develop them through the nursery stage are also introduced. This includes the basic principles of upwelling, which then leads into Chapter 5, which provides a detailed description of how to build and operate one particular example of a Floating Upwelling System (Flupsy) which is suitable for use in remote but sheltered conditions. Chapters 6, 7 and 8 constitute the main body of the manual and provide an in-depth look into the three major cultivation techniques that this guide concentrates on: “Farming with trestles and bags in the intertidal zone”, “On-bottom cultivation in the intertidal or subtidal zone” and “Offshore longline cultivation”. -
Book (series)FlagshipThe State of Food Security and Nutrition in the World 2023
Urbanization, agrifood systems transformation and healthy diets across the rural–urban continuum
2023This report provides an update on global progress towards the targets of ending hunger (SDG Target 2.1) and all forms of malnutrition (SDG Target 2.2) and estimates on the number of people who are unable to afford a healthy diet. Since its 2017 edition, this report has repeatedly highlighted that the intensification and interaction of conflict, climate extremes and economic slowdowns and downturns, combined with highly unaffordable nutritious foods and growing inequality, are pushing us off track to meet the SDG 2 targets. However, other important megatrends must also be factored into the analysis to fully understand the challenges and opportunities for meeting the SDG 2 targets. One such megatrend, and the focus of this year’s report, is urbanization. New evidence shows that food purchases in some countries are no longer high only among urban households but also among rural households. Consumption of highly processed foods is also increasing in peri-urban and rural areas of some countries. These changes are affecting people’s food security and nutrition in ways that differ depending on where they live across the rural–urban continuum. This timely and relevant theme is aligned with the United Nations General Assembly-endorsed New Urban Agenda, and the report provides recommendations on the policies, investments and actions needed to address the challenges of agrifood systems transformation under urbanization and to enable opportunities for ensuring access to affordable healthy diets for everyone.