Showing results for: Food security and nutrition
In 1996, the World Food Summit stated that food security ‘exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.’ This definition encompasses four key elements: 1) the physical availability of food, 2) the legal, political, economic and social arrangements which assure access to food, 3) the ability to utilise food through adequate diet, clean water, sanitation and health care to reach a state of nutritional well-being, and 4) the stability of all these factors across time. Today, just under 800 million people are undernourished. Compounding this problem, changing dietary patterns (sometimes referred to as the ‘nutrition transition’) brought on by the processes of globalisation mean that, obesity is also now a growing problem, and many developing and emerging countries now find themselves presented with a ‘double burden’ of poor nutrition. Over 2 billion people worldwide are now overweight or obese and most of these are to be found in middle and low income countries simply because their populations are so great. Overlapping with these numbers some 2 billion people suffer from micronutrient deficiencies (most commonly of iron, vitamin A and iodine) which causes physical and cognitive problems, particularly in children and women of childbearing age.
The UK’s Department for Work and Pensions will introduce a new measure of food insecurity, reports the Guardian. The new measure will be based on ten questions about food purchase and consumption patterns in the annual Family Resources Survey, which surveys around 20,000 households each year.
This book discusses resilience in agriculture, using economic, ecological and sociological perspectives. Topics covered include biodiversity, ecosystem services, land sparing versus land sharing, and sustainable intensification.
FCRN member Peter Stevenson of Compassion in World Farming has produced a policy briefing for the Fourth Session of the UN Environment Assembly, arguing that industrial livestock production has a detrimental impact on soils, water, biodiversity and food security and also undermines small-scale livestock farmers.
This book explores how climate change will affect food security and availability, and outlines ways of adapting agriculture to cope under a different climate.
This book, by William D. Schanbacher, addresses ethical issues around access to food, outlines how the global food system works, and offers suggestions on how people can engage their communities and learn more about the foods they eat.
In this podcast by social impact careers organisation 80,000 Hours, engineer David Denkenberger argues that it would be possible to feed everyone even in the event of a disaster that disrupts agriculture, such as a nuclear winter or asteroid strike.
This book, edited by Pasquale Ferranti, Elliot Berry and Anderson Jock, offers readers a ‘one-stop’ resource on food security and sustainability. It has been written by both academics and practitioners.
The World Resources Institute has published a new report outlining solutions for feeding 10 billion people without increasing emissions, fueling deforestation or exacerbating poverty.
This book, edited by David Barling and Jessica Fanzo, explores challenges related to protecting environmental resources while also meeting human nutritional requirements.
This report finds that the ten largest US food and beverage manufacturers lack comprehensive strategies for effectively addressing obesity and diet-related diseases. Assessing a portfolio of the manufacturers’ products, the report classifies only 30% as “healthy”.
This book, edited by John Dixon et al., sets out different farming systems used across Africa and their relationships to food security.
The UK government is not preparing well enough for the impacts of Brexit on the food sector, argues Tony Lewis, Head of Policy at the Chartered Institute of Environmental Health in a piece for the Food Research Collaboration. Lewis points out that, among other issues, introducing necessary food safety checks on imports could cause 17 miles of tailbacks along the Dover-Calais route, the resources needed to operate the border may not be ready by March 2019 (when the UK will leave the European Union), and businesses do not have enough time to adapt in the event of no deal being reached between the UK and the EU.
The book “Food and sustainability”, edited by Paul Behrens, Thijs Bosker and David Ehrhardt, is a textbook that addresses food sustainability from a multidisciplinary perspective.
The book “Farm to Fingers: The culture and politics of food in contemporary India”, edited by Kiranmayi Bhushi, explores diverse viewpoints on current food issues in India, including food security, global policies, and the impact of food bloggers.
A quarter of survey respondents claim that healthy and nutritious food in the UK is too expensive, while 10 million people live in “food deserts”, according to a report by London-based think tank the Social Market Foundation. The report examined three barriers to healthy eating: prices, affordability (relative to income) and access to food stores.
A global model of how child stunting could be affected by climate change and poverty in 2030 has been developed by FCRN member Simon Lloyd of the London School of Hygiene and Tropical Medicine. By 2030, an estimated 570,000 to over one million children under 5 will suffer from stunting that can be attributed to climate change, with both greater poverty and greater climate change causing more stunting.