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Book (stand-alone)Proceedings of the FAO/WHO International Symposium on sustainable food systems for healthy diets and improved nutrition
1-2 December, 2016, Rome, Italy
2018Also available in:
No results found.In December 2016, FAO and WHO convened an International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition, gathering delegates from 90 UN Member States representatives of intergovernmental organizations, private-sector entities, civil society organizations, academia/research organizations and producer organizations/cooperatives. The symposium aimed to increase awareness of today’s urgent food and nutrition challenges, and to create a forum to discuss strategies for regulation and reform, in the aftermath of the ICN2 and under the umbrella of the UN Decade of Action on Nutrition 2016-2025. Nine parallel sessions comprising expert presentations and country case studies were complemented by a session on the United Nations Decade of Action on Nutrition, a student’s session, plenary and special events. These proceedings include summaries of the parallel sessions, summaries and transcriptions from the plenary and Decade of Action sessions, to contribute to better-informed, accelerated action at national, regional and global levels on the urgent need to improve the human and environmental health of food systems worldwide and achieve the Sustainable Development Goals. -
Book (stand-alone)Sustainable 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). -
Brochure, flyer, fact-sheetTindakan kita adalah masa depan kita - Pola pangan sehatuntuk dunia #ZEROHUNGER 2019Selama beberapa dekade, dunia telah membuat kemajuan dalam melawan kelaparan. Saat ini, terjadi peningkatan jumlah orang yang tidak mendapatkan cukup makanan untuk hidup yang aktif dan sehat. Lebih dari 800 juta orang, atau sekitar satu dari sembilan orang, mengalami kelaparan. Namun, ketahanan pangan bukan hanya tentang kuantitas/jumlah pangan yang tersedia, tetapi kualitas pangan tersebut juga perlu diperhatikan. Pola pangan yang tidak sehat telah menjadi faktor utama penyebab penyakit dan kematian di seluruh dunia. Oleh karena itu, sangat perlu untuk membuat pola makan sehat dan berkelanjutan (sustainable) menjadi terjangkau serta dapat dilakukan oleh semua orang.
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