Home

Results 81 - 90 of 15,759 for nutritious epidermis. Search took 8.199 seconds.  
Sort by date/Sort by relevance
STATEMENT /SUBMITTED BY LATTER-DAY SAINT CHARITIES
This initiative provides greater access to nutritious food, education about nutrition, skills training for women, and income for families as women grow produce and sell food to local schools, providing a daily nutritious meal for students.
Language:English
Score: 870371.1 - https://daccess-ods.un.org/acc...&DS=E/CN.6/2020/NGO/126&Lang=E
Data Source: ods
2/9. PREVENTION, REDUCTION AND REUSE OF FOOD WASTE
Prevention, reduction and reuse of food waste The United Nations Environment Assembly, Concerned that roughly one third of food produced globally for human consumption is wasted or lost, as is the vast quantity of scarce resources such as land, energy and water that are used to produce food that is later lost or wasted, Recognizing the negative environmental, social and economic impact of food that is lost or wasted, including the vast quantities of scarce resources – such as land, energy, and water – that are used to produce and transport food that is later lost or wasted, and that food waste enters often over-burdened waste management systems, Recognizing also the international community’s fundamental priority of achieving food security and nutrition and ending hunger caused inter alia by the adverse environmental effects of climate change and desertification, Recognizing further that in developing countries food waste and losses occur mainly, but not exclusively, at early stages of the food value chain, Recognizing the waste management hierarchy, which addresses both organic and inorganic components of solid waste, and prioritizes in rank order prevention, minimization, reuse, recycling and other recovery, including energy recovery, and final disposal, Recognizing also that effective management of food waste would prioritize source reduction to reduce volume by prevention and minimization of food lost and wasted, reuse of safe and nutritious food suitable for human consumption that otherwise might be wasted, recovery of lost and wasted food residues for animal feed, where safe to do so, and diversion of food loss and waste from landfill disposal to beneficial use in industry, including energy recovery, Recognizing further the role that market-based incentives may play in reducing food loss and waste, taking into account differing national circumstances, Noting the particular roles and opportunities of relevant governmental institutions, including environment ministries, national institutions with environmental responsibilities, international organizations, agricultural ministries and other relevant ministries and their partners with responsibility for food security, in contributing to solving food loss and waste problems, with their particular orientation towards addressing socioeconomic, environmental and public health problems, while promoting sustainable-development-oriented solutions and opportunities, Recognizing with appreciation the work of the United Nations Environment Programme to raise awareness of this important matter through the joint “Think.Eat.Save” initiative of the United Nations Environment Programme and the Food and Agriculture Organization of the UNEP/EA.2/Res.9 2 United Nations, as well as the recent launch of the Sustainable Food Systems Programme under the 10-Year Framework of Programmes on Sustainable Consumption and Production Patterns, which was developed through a strategic partnership between the United Nations Environment Programme and the Food and Agriculture Organization, Welcoming the 2030 Agenda for Sustainable Development, which includes, inter alia, Sustainable Development Goal target 12.3 to halve per capita global food waste at the retail and consumer levels by 2030 and reduce food losses along production and supply chains, including post-harvest losses, and recognizing the positive impact that target 12.3 can have on the achievement of other Sustainable Development Goals, particularly Goal 2, 1. Invites Governments, taking into account differing national circumstances: (a) To implement programmes including, when appropriate, market-based incentives that reduce the amount of food lost and wasted, and to promote at all stages of the food value chain reuse of edible food that might otherwise be wasted in order to increase the amount of nutritious and healthy food available for human consumption, especially to the most food- and nutritionally insecure populations, and to reduce the amount of usable food that is disposed of as waste; (b) To work cooperatively with international organizations and institutions, the private sector, non-governmental organizations and other interested stakeholders to develop programmes to prevent and reduce food loss and waste along the whole food value chain and promote the environmentally sound management of food loss and waste, including the inedible parts of food, for uses such as animal feed, where safe to do so, and subject to prevailing health regulations, industrial applications, composting and energy production, while respecting the waste management hierarchy; (c) To participate in existing international efforts regarding improved methodologies to better measure food loss and waste generation and the socioeconomic and environmental benefits of achieving efficient and sustainable food systems; (d) To engage in international cooperation with the objective of reducing and/or eradicating food loss resulting from contamination at the production stage by sharing technical knowledge and good practices that have proven to be effective in this regard and that contribute to the sustainable use of natural resources; 2.
Language:English
Score: 870371.1 - daccess-ods.un.org/acce...open&DS=UNEP/EA.2/RES.9&Lang=E
Data Source: ods
This happens when consumers can’t distinguish between a nutritious form of food, and a nutrient-poor alternative. (...) Formal businesses – when they sell nutritious food – don’t sell it to the poor We don’t have the numbers to generalize, but based on a number of case studies, it appears that most of the businesses explicitly making nutritious food products are selling them to middle- and upper-income consumers. (...) We need serious debates about what kind of food system can deliver nutritious foods to the people who currently don’t have access.
Language:English
Score: 869670.6 - https://www.fao.org/fsnforum/index.php/fr/comment/5201
Data Source: un
This happens when consumers can’t distinguish between a nutritious form of food, and a nutrient-poor alternative. (...) Formal businesses – when they sell nutritious food – don’t sell it to the poor We don’t have the numbers to generalize, but based on a number of case studies, it appears that most of the businesses explicitly making nutritious food products are selling them to middle- and upper-income consumers. (...) We need serious debates about what kind of food system can deliver nutritious foods to the people who currently don’t have access.
Language:English
Score: 869670.6 - https://www.fao.org/fsnforum/fr/comment/5201
Data Source: un
GENERAL ASSEMBLY OFFICIAL RECORDS, 67TH SESSION : 64TH PLENARY MEETING, WEDNESDAY, 20 FEBRUARY 2013, NEW YORK
First, it is highly nutritious. It is gluten-free. It contains all the essential oils and amino acids and is a good source of calcium, iron and protein. (...) As prices rise along with export demand, the poor risk being excluded from their staple grain in local markets in favour of cheaper, less nutritious processed food. Even growers can be tempted to sell their entire crop and eat less healthily. (...) That has been achieved not just by increasing food production, but by reducing poverty and increasing access to nutritious food. Quinoa can play an important role in helping accelerate progress in South America and beyond.
Language:English
Score: 866156.6 - daccess-ods.un.org/acce.../get?open&DS=A/67/PV.64&Lang=E
Data Source: ods
SUMMARY RECORD OF THE 8TH MEETING : 2ND COMMITTEE, HELD AT HEADQUARTERS, NEW YORK, ON FRIDAY, 11 OCTOBER 2019, GENERAL ASSEMBLY, 74TH SESSION
It was estimated that over 2 billion people did not have access to safe, nutritious and sufficient food. Conversely, estimates suggested that one third of the global population would be overweight or obese by 2030. 3. (...) Second, sustainable food production systems should be supported through research into improving the production of nutritious foods and developing new varieties of micronutrient-rich crops. (...) The national food security strategy, adopted more than a decade ago, was aimed at ensuring that all Eritreans had sufficient, affordable and nutritious food all year round throughout the country. 67.
Language:English
Score: 865685.45 - https://daccess-ods.un.org/acc...t?open&DS=A/C.2/74/SR.8&Lang=E
Data Source: ods
This happens when consumers can’t distinguish between a nutritious form of food, and a nutrient-poor alternative. (...) Formal businesses – when they sell nutritious food – don’t sell it to the poor We don’t have the numbers to generalize, but based on a number of case studies, it appears that most of the businesses explicitly making nutritious food products are selling them to middle- and upper-income consumers. (...) We need serious debates about what kind of food system can deliver nutritious foods to the people who currently don’t have access.
Language:English
Score: 865407.3 - https://www.fao.org/fsnforum/zh-hans/comment/5201
Data Source: un
This happens when consumers can’t distinguish between a nutritious form of food, and a nutrient-poor alternative. (...) Formal businesses – when they sell nutritious food – don’t sell it to the poor We don’t have the numbers to generalize, but based on a number of case studies, it appears that most of the businesses explicitly making nutritious food products are selling them to middle- and upper-income consumers. (...) We need serious debates about what kind of food system can deliver nutritious foods to the people who currently don’t have access.
Language:English
Score: 865407.3 - https://www.fao.org/fsnforum/index.php/zh-hans/comment/5201
Data Source: un
REPORT OF THE SPECIAL RAPPORTEUR ON THE RIGHT TO FOOD ON HER MISSION TO ZAMBIA
Access to adequate and nutritious food is still a challenge throughout most of the country, with women and children in rural areas faring worst. (...) Production of more diverse and nutritious crops is, however, still comparatively low. (...) Access to sufficient and nutritious food is restricted by poverty and income levels.
Language:English
Score: 865097.3 - https://daccess-ods.un.org/acc...en&DS=A/HRC/37/61/ADD.1&Lang=E
Data Source: ods
AGRICULTURE DEVELOPMENT, FOOD SECURITY AND NUTRITION :REPORT OF THE SECRETARY-GENERAL
An estimated 71 million additional people will be living in extreme poverty owing to COVID-19.9 The pandemic will have severe repercussions for access to safe and nutritious food, and poor and marginalized groups will be among those who suffer the most from associated economic shocks. (...) They can support more diverse food supply chains while ensuring access to and the affordability of safe and nutritious food, especially fruits and vegetables. (...) Higher incomes and decent jobs enable access to higher- quality, nutritious food. In turn, food security and improved nutrition are key enabling factors for adult labour productivity.
Language:English
Score: 864342.2 - https://daccess-ods.un.org/acc...sf/get?open&DS=A/75/272&Lang=E
Data Source: ods