CFS Inter-sessional event on Nutrition: Achieving the 2025 Global Target for Stunting
On September 22, 2017
Investing in Food Systems to Prevent Stunting
Friday, 22 September 2017, 09:30 – 15:30
Red Room – FAO Headquarters – Rome
Stunting or shortness for age, has long-term effects on individuals and societies. These include increased risks of morbidity and mortality, poorer school performance because of diminished cognitive development, reduced physical development, reduced productive capacity thus lower income earning potential as an adult, poor health, with an increased risk of noncommunicable diseases.
Stunting indicates inadequate nutrition during a critical phase of development, the first 1000 days from conception until the second birthday. A 40 percent reduction in the number of children under 5 years who are stunted is part of both the targets of the Sustainable Development Goal 2 and the World Health Assembly global nutrition targets that are to be achieved by 2025.
This event aims to highlight the interconnectedness of the causes of childhood stunting and the need to act on them simultaneously, while targeting actions within both the health, the social protection and the food systems. It will share different examples of investing in stunting prevention through context-specific actions while attempting at drawing lessons of a global nature.
This event is part of a series of events to “develop common understanding of issues and lay the basis for informed CFS policy convergence work” on nutrition and food systems, called for by the strategy “CFS engagement in advancing nutrition”. It follows an event on “Investments for healthy food systems” held on 9 May 2017 and one on “Impact Assessment of Policies to Support Healthy Food Environment and Healthy Diets” on 26 May 2017.
It is a specific objective of this event to provide ample opportunity for dialogue and exchange among all participants.
The event will be webcast and can be followed on www.fao.org/webcast
Interpretation services will be provided in English, French and Spanish.