World Health Organization Background The global burden of unhealthy diets constitutes a major public health and development challenge worldwide. Urgent action is required to address malnutrition in all its forms, including undernutrition, …
In this report submitted to the Human Rights Council pursuant to Council Resolution 43/11, the Special Rapporteur on the right to food, Professor Michael Fakhri, provides a framework for …
This report by the Special Rapporteur on the Right to Food, Professor Michael Fakhri, establishes the relationship between the right to food and starvation prevention in a way that …
In current food environments, energy-dense, nutrient-poor foods are readily available, heavily marketed and relatively cheap. Consumers are challenged to make healthy and affordable food-related decisions that are consistent with …
In our increasingly health-conscious world, consumers are demanding food products that are not only nutritious but also produced in ways that promote environmental sustainability and reduce exposure to harmful/toxic …
Generative AI is booming. It is a cutting-edge technology that is poised to disrupt various economic, social, and cultural sectors, and it extends far beyond simple human-like text generation …
The OECD-FAO Agricultural Outlook 2024-2033 provides a consensus assessment of the ten-year prospects for agricultural commodity and fish markets. This Outlook edition reveals important trends. Emerging economies will be pivotal in shaping the …
The World Trade Organization (WTO) and the African Export-Import Bank (Afreximbank) signed a Memorandum of Understanding (MoU) on 28 June 2024 to enhance cooperation and collaboration on a range …
The fifth meeting of the Ad Hoc Technical Expert Group on Farmers’ Rights (AHTEG-5) held from 24 to 24 June 2024. AHTEG 1, AHTEG 2, AHTEG 3 and AHTEG …
After over two decades of negotiations, the World Intellectual Property Organisation (WIPO) Member States adopted a historic new Treaty related to Intellectual Property, Genetic Resources and Associated Traditional Knowledge …
