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The primary international agency with a focus on food policy is the Food and Agriculture Organization (FAO) of the United Nations, established in 1945 with four express purposes: to improve nutrition and living standards in member nations, improve the efficiency of production and distribution of all food and agricultural products, better the conditions of rural populations, and expand the ...
Workplace wellness, also known as corporate wellbeing outside the United States, is a broad term used to describe activities, programs, and/or organizational policies designed to support healthy behavior in the workplace. This often involves health education, medical screenings, weight management programs, and onsite fitness programs or ...
IFPRI’s research and engagement centers on a holistic three-pronged approach to contribute to reducing poverty and ensuring that all people have access to sustainable diets: (1) clarify the situation and outlook of a particular situation or challenge, (2) test and scale potential technological and policy solutions, and (3) help build an enabling environment to facilitate change.
Feeling logy after lunch is a phenomenon many office workers frequently experience. The afternoon doldrums may be the result of a lack of sleep the night before but inadequate nutrition is also a ...
On a national scale, food policy work affects farmers, food processors, wholesalers, retailers and consumers. Commodity crops, such as corn, rice, wheat, and soy are most often at the heart of agricultural policy-making. [1] While most food policy is initiated domestically, there are international ramifications.
Food sovereignty is a food system in which the people who produce, distribute, and consume food also control the mechanisms and policies of food production and distribution. This stands in contrast to the present corporate food regime , in which corporations and market institutions control the global food system .
Industrially manufactured food products made up of several ingredients (formulations) including sugar, oils, fats and salt (generally in combination and in higher amounts than in processed foods) and food substances of no or rare culinary use (such as high-fructose corn syrup, hydrogenated oils, modified starches and protein isolates). Group 1 ...
This differs from policy-based solutions that focus on food availability and affordability by increasing food production or lowering the cost of food. [ 2 ] Food justice addresses various issues such as the ability to grow or purchase healthy food, diet-related health disparities, unequal access to land, and inadequate wages and working ...