People telling the story better than I can.

Making food systems deliver more nutrition

Dr Lawrence Haddad (GAIN) on how and why the food system is ‘broken’. TEDxLSHTM 2017.

‘How much food is needed to feed the world by 2030? is the wrong question to ask. ‘What needs to happen to nourish the world now? is the right question.

Dr Lawrence Haddad is the Executive Director of the Global Alliance for Improved Nutrition (GAIN) was launched at the UN in 2002 to tackle the human suffering caused by malnutrition. Working with partners, GAIN aims at making healthier food choices more affordable, more available, and more desirable. GAIN’s purpose is to improve nutrition outcomes by improving the consumption of nutritious and safe food for all people, especially the most vulnerable.

‘Confronting the new face of malnutrition’, Barry M. Popkin

‘Confronting the new face of malnutrition:
Regulatory and Fiscal Approaches to Improving Diets’,
28th Annual Martin J. Forman Memorial Lecture
by Distinguished Professor Of Nutrition, Barry M. Popkin.

Distinguished Professor of Nutrition, Barry Popkin was the forerunner of the ‘nutrition transition‘ concept which looks at the correlation between socioeconomic development and dietary (and malnutrition) trends.

Source: Nutrition Transition website, 2019.

‘What’s wrong with what we eat’, Mark Bittman

New York Times food writer, Mark Bittman on ‘what’s wrong’ with the food system (2007).

Measuring Improvements in Dietary Quality – Panel

Chicago Council on Global Affairs, 29 March 2017

How do we measure what matters as it relates to food and nutrition security so we know whether we’re on track or in need of course correction? Accurate metrics on key indicators such as micronutrient status or diet quality can be cumbersome and expensive to obtain, but they are essential to develop appropriate strategies that will improve human health and well-being at scale.

Panelists from FAO, Gallup World Poll.

‘The future of food’, Michael Silverstein

Michael Silverstein presents some of the implications of economic growth and dietary transitions.

Michael Silverstein on changing dietary trends and the ‘future of food’.