How can healthy eating be encouraged in Switzerland? How can a sufficient supply of safe food products be made available at affordable prices? And, how can the production, processing and distribution of food be managed efficiently with the least impact on the environment? These are the three main questions of the national research programme NFP69. The report discusses results and recommendations that are based on over 20 different research projects (MF).
More than 1/3 of the world’s population – 3 billion people – cannot access even the cheapest, locally available healthy diets. And, food systems cause about 1/3 of greenhouse gas emissions, contributing to climate change, which also affects the quality of our diets.
The new Foresight Report from the The Global Panel on Agriculture and Food Systems for Nutrition urges governments to transition to a healthy and sustainable food system, focusing on 4 policy changes (MF).
The 2020 Global Nutrition Report focuses on nutrition equity from food systems, health systems & strong financing. Today 1 in 3 people is overweight or obese while 1 in 9 is hungry and almost a quarter of children under 5 are stunted. Countries struggle simultaneously with both hunger and obesity-related non-communicable diseases (NCDs). Current food systems make healthy food choices difficult— nutritious food is often unaffordable and unaccessible (RLK/MF)
This report highlights 7 alarming messages regarding children, food and nutrition. It deepens the understanding of the causes and consequences of malnutrition in all its forms: The triple burden of malnutrition – undernutrition, hidden hunger and overweight – threatens the survival, growth and development of children, adolescents and nations. The report's call to action includes the empowerment of families and children to demand nutritions food and the building of healthy food environments (MF)
This groundbreaking scientific report identifies specific targets and strategies essential to reaching the Sustainable Development Goals (SDGs) and the Paris Agreement . As the most important lever to optimising human health and environmental sustainability, the report identifies planetary healthy diets and sustainable food production. The five strategies focus on governmental commitment to health food, quality production of healthy food, land and ocean governance and food waste (MF).
Do you know how to make healthy vegetable chips at home? This article shows that the supposably "healthy" veggie chips, when industrially processed, are equally unhealthy in terms of their fat, salt und acrylamide-content, as regular potato chips. It contains concrete tips on how to control an unhealthy acrylamide content in your home-made, healthy veggie chips. (MF)
Did you know lentils can reduce blood glucose levels? Legumes such as lentils are also very nutritious and can prevent chronic diseases through the decrease of blood glucose levels. This new study shows that replacing potatoes or rice with legumes can lower blood glucose levels by up to 35%. Eating lentils can therefore reduce the risk of diabetes Type 2. (MF)
This is an interview with Mark Bittman, a well-known cookbook author and lecturer at Columbia University's Mailmann School of Public Health. He describes the interconnections between food, public health and social justice. He emphasizes the need for change on various levels -- from food policy and agricultural regulations to concise nutritional guidelines. He also advocates for easy-to-understand dietary messages: a primarily plant-based diet, less sugar, and real, unprocessed food. (MF)
Nutrition and healthy foods are increasingly important in schools, because a large proportion of children and older students eat in school settings. This article gives voice to children, students, cafeteria managers and health professionals. It shows the importance of increasing nutrition information and awareness building about healthy food habits and nutrition. It is essential to involve children and parents in this process to strengthen their sense of responsibility for healthy nutrition.(MF)