Geneva, Switzerland, 3 January 2019 – Meeting the world’s growing demand for protein nutrition through sources of protein other than meat could prevent millions of unnecessary deaths per year and drastically reduce greenhouse gas emissions, according to new research conducted by the Oxford Martin School for the World Economic Forum. The research, published today in the report Alternative Proteins also finds that the nutritional needs for a future world population of 10 billion can be met sustainably, and with positive health consequences, through a combination of innovative protein sources, improved production systems and changed consumer behaviour.
How do we ensure a healthy and sustainable diet for our growing world population? How should agriculture adapt – or stay the same – to support the Sustainable Development Goals? The SDG Academy course Feeding a Hungry Planet: Agriculture, Nutrition and Sustainability, relaunching February 11, 2019, on edX, tackles these questions and more.
The ECOWAS Parliament launched its first parliamentary network focusing on gender equality in land, agricultural investments and food security, with support from the Food and Agriculture Organization (FAO), the International Institute for Sustainable Development (IISD), and OXFAM.
Washington D.C./Minneapolis, MN – The General Mills Foundation announced a three-year grant with World Food Program USA to support meals for preschoolers in rural, impoverished areas of China.
The grant will help fund a pilot program developed by WFP China and the Chinese government to address malnutrition among 3- to 5-year-olds in high-poverty provinces.