Search Knowledge for policy

The right to feed oneself in dignity and to be free from hunger is guaranteed by the International Covenant on Economic, Social and Cultural Rights, which today has been signed and ratified...

This fifth knowledge review of Knowledge Centre for Global Food and Nutrition Security (KC-FNS) analyses, organises and synthetises the information from 68 papers published between 1st October...

Key messages To preserve their functionality and ensure the food security, nutrition and livelihoods of millions of people, agri-food systems must become more resilient to increasing...

The purpose of this review is to assess the extent to which the research outputs of Flagship 3, cluster on The Policy Environment for Value Chains (cluster 3.1) of the CGIAR Research Program on Policies...

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...

Highlights Food systems transformation requires sufficient water of adequate quality, quantity and stability. Lack of adequate water affects all food systems components. Uncoordinated...

Humankind is facing a perfect storm of climate change, biodiversity loss, and multiple forms of malnutrition (stunting, wasting, micronutrient deficiencies, and obesity) coexisting in the same country, community...

A nutrition-sensitive value chain (NSVC) is a food value chain that has been shaped to alleviate constraints in the supply or demand of food, as they relate to dietary and nutrition problems...

Nutrition-sensitive food production refers to the supply of a variety of affordable, nutritious, culturally appropriate and safe foods in adequate quantity and quality to meet the dietary requirements of populations in a sustainable...

Over the course of the pandemic, research on how COVID-19 has affected agricultural production and food value chains has evolved: as coronavirus infection rates rose and fell...