Two previous reports (Díaz Bonilla, Laborde and Piñeiro, 2021, and Diaz-Bonilla, Flores, Paz, Piñeiro, and Zandstra, 2021) covered the evolution and impacts of the pandemic on food systems...
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Maize is the main dietary cereal in Mexico and Central America, with annual per capita consumption between 25.5 and 116.34 kg. Unfortunately, maize is highly susceptible to fungal infestation...
Food choices are shifting globally in ways that are negatively affecting both human health and the environment. Here we consider how consuming an additional serving...
Europe’s food production and consumption will play a pivotal role in ensuring food and nutrition security (FNS) in the face of the combined impacts of, climate change, resource...
Improving diet quality while simultaneously reducing environmental impact is a critical focus globally. Metrics linking diet quality and sustainability have typically focused on a limited...
Research in the food and health area has, up to now, been predominantly characterised by fragmented national/regional programmes (technology, health, nutrition, food safety, etc.). There are...
In the 21st century, health is no longer restricted to the absence of disease but includes optimal physical and mental well-being. Nutrition science has evolved at the same time. It...