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Food and Agriculture Organization of the United Nations (FAO)
A new global study of worry and risk has revealed the global state of food and water safety.
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
FAO member countries have joined others from across the food system to call for closer collaboration and a focus on innovation to end food insecurity and hunger.
The platform aims to step up global action on food loss and waste ahead of the first International Day of Awareness of Food Loss and Waste.
The tool is designed to help decision makers understand their food systems, identify their levers of change, and decide which ones to act upon.
The partnership aims to advance the transfer of technology and capacity development through the South-South Cooperation and promote joint efforts to advance global sustainable fisheries and aquaculture management, particularly in the Asia-Pacific region.