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BookletTechnical reportInforme sobre la ejecución del programa en 2016/17
Resumen
2018Este resumen de 40 páginas del informe sobre la ejecución del programa expone datos cruciales relativos a los principales avances relacionados con las políticas, los resultados logrados y la ejecución durante el bienio como se da a conocer en el informe. Este informe aplica un sólido método de seguimiento y análisis para los resultados; presenta información sobre los logros alcanzados; hace una presentación integrada de datos en materia de género como tema transversal; y se beneficia de unos mecanismos mejorados para la ejecución de la FAO, derivados del proceso de cambio para la transformación. -
Brochure, flyer, fact-sheetBrochurePrograma de acción mundial sobre seguridad alimentaria y nutrición en los pequeños Estados insulares en desarrollo 2017Esta publicación presenta el trabajo que realiza la FAO en apoyo a los países para alcanzar las metas de los ODS y pone de relieve el estrecho vínculo existente entre los alimentos, los medios de subsistencia y la gestión de los recursos naturales. Presenta proyectos de países de todo el mundo y evidencia lo útil que es la gran experiencia de la FAO para cumplir con la Agenda 2030 a través de la elaboración de acciones y políticas sostenibles, el seguimiento y la custodia de los indicadores de l os ODS, la atención a las causas fundamentales de la pobreza y el hambre, y la construcción de alianzas con agentes del desarrollo.
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DocumentOther documentLos programas de transferencias condicionadas desde un enfoque de Derechos: Informe de relatoría. Taller de expertos 2011
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No results found.La producción de la información se realizó en base a tres presentaciones de especialistas sobre los principales ejes temáticos: derechos humanos, política social y derecho a la alimentación, las cuales proveyeron los elem entos contextuales que guiaron el análisis de los expertos.
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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 studyStatistical aspects of microbiological criteria related to foods: A Risk Manager's Guide 2016
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No results found.Microbiological Criteria have been used in food production and the food regulatory context for many years. While the food-specific aspects of microbiological criteria are well understood, the mathematical and statistical aspects are often less well appreciated, which hinders the consistent and appropriate application of microbiological criteria in the food industry. This document has been developed to begin redressing this situation. A particular aim of this document is to illustrate the importa nt mathematical and statistical aspects of microbiological criteria, but with minimal statistical jargon, equations and mathematical details. It is hoped that the resulting document and support materials make this subject more accessible to a broad audience. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both food safety risk assessors and risk managers, the Codex Alimentarius Commission, governments and regulatory agencies, food produ cers and processers and other institutions and individuals with an interest in Microbiological Criteria. This volume in particular aims to support food business operators, quality assurance managers, food safety-policy makers and risk managers. -
Book (stand-alone)General interest bookE-learning methodologies and good practices
A guide for designing and delivering e-learning solutions from the FAO elearning Academy, second edition
2021The document is intended to provide guidance on designing and developing e-learning-based solutions for trainers and instructional designers who are new to e-learning design. The guide also provides basic concepts and information on the processes and resources involved in e-learning development, which may be of interest to human resource (HR) and capacity-development managers. The content of this guide is based on consolidated instructional design models and learning theories and incorporates more than 15 years of experience of the FA0 elearning Academy, including work practices, standards and quality criteria adopted for the delivery of learning programmes and self-paced e-learning courses in development contexts.This book was revised and republished in June 2021 with new and revised content. Major changes from the previous version include new examples and case studies in all the chapters; new topics such as mobile learning and microlearning, digital badges, MOOCs and webinars; expansion of topics like blended learning, online facilitation, instructional techniques for e-learning content; and substantial revision of introductory and technology chapters.