This report summarizes the main findings from the seven reports the Panel has published between 2017-2020 into one piece, thereby providing a very practical guide to support efforts...
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The publication “Food 2030-Pathways for action” guides future policy reflections relevant to Horizon Europe, the Farm to Fork strategy and European Green Deal. The publication presents 10...
The joint communication stresses that EU and Africa must join efforts to reach the Sustainable Development Goal of “zero hunger” and address the challenges of nutrition and food security by boosting...
Maize is an important staple food that has cultural, economic, environmental, and nutritional impacts in the world. In addition to being a cornerstone crop for human nutrition, maize is in high demand...
Chaînes globales de valeur tourmentées: Risques et opportunités pour l’agriculture et l’alimentation
The ongoing double crisis of energy and military conflict in Ukraine is significantly halting the processes that emerged in the post-Covid 19 era. In this context of instability and vulnerability, global value chains...
CERFAM's Bulletin published each quarter, is an opportunity offered to our partners to share information, in the form of an article or an interview. The eighth issue of the CERFAM’s bulletin is under the theme...
This book provides a comprehensive analysis on the relationship between nutrition, health, climate change, environment, agriculture and sustainable development, with a special interest in sustainably enhancing Africa’s nutritional...
A high-performing, resilient, and competitive processing sector can create remunerative employment opportunities, link producers to growing and lucrative urban markets, and help to ensure that consumers have...
Aflatoxin is a toxin produced by Aspergillus species of fungi. The main route of aflatoxin exposure is through the diet. Indeed, long-term aflatoxin exposure is linked to the development of hepatocellular carcinoma...
Fermentation is an ancient processing technique that relies on microbes to transform raw materials into products with increased food safety, commercial value, nutritional value, health features, and sensory...