Right to Food Denied by Poor Policies and Inaction

By Busani BafanaMILAN, Italy, Dec 3 2019 (IPS) Global food systems are ripe for transformation if people are to be nourished and the planet sustainable, says Hilal Elver, Special Rapporteur of the Right to Food of the United Nations Human Rights Council. Hilal Elver, Special Rapporteur of the Right to Food of the United Nations Human Rights Council speaking at the 10th International Forum on Food and Nutrition convened in Milan. Credit: Busani Bafana / IPS Elver, told delegates at the 1oth International Forum on Food and Nutrition convened in Milan by the Barilla Centre, that the world needs food citizens who will act responsibly in promoting food equality and reducing food waste, which underlie global food and nutrition insecurity in the world today. Food citizens are responsible for protecting the right to food through multi-actor actions including promoting a conducive environment that will secure food for all while promoting dialogue around food access, production and equitable distribution. Citing the situation in Zimbabwe, Elver said the food crisis was a blot on the right to food that the world must respond to with urgency. “The situation in Zimbabwe in mind boggling,” said Elver who has just returned from a mission to Zimbabwe to access the situation. “We need to know what is going as we talk about the need to diet, many in Zimbabwe eat once a day if they are lucky and food aid basically maize, just one meal a day. .. This is a very serious issue t...
Source: IPS Inter Press Service - Health - Category: International Medicine & Public Health Authors: Tags: Africa Conferences Development & Aid Economy & Trade Environment Featured Food & Agriculture Food Sustainability Global Headlines Health Multimedia Poverty & SDGs TerraViva United Nations Trade & Investment Video Source Type: news

Related Links:

.
Source: British Journal of Neurosurgery - Category: Neurosurgery Authors: Source Type: research
Source: St. Michael's Hospital News and Media - Category: Hospital Management Tags: Hospital News Source Type: news
Publication date: Available online 27 January 2020Source: Journal of Food EngineeringAuthor(s): Christian Kern, Markus Scharfe, Jörg HinrichsAbstractThe texturization of renneted casein-based gels by sheet die extrusion was investigated to create fibrous (anisotropic) structures being applicable in texturized, protein-rich food products. The simulation of fluid dynamics in the texturization section was set up by using experimental data (density, Bird-Carreau viscosity model; 40 ≤ ϑ ≤ 80 °C) and computed (CFD) to study the sheet die extrusion thoroughly. During texturization, the sheet die ...
Source: Journal of Food Engineering - Category: Food Science Source Type: research
Publication date: Available online 27 January 2020Source: LWTAuthor(s): Jun Niimi, Oliver Tomic, Tormod Næs, Susan E.P. Bastian, David W. Jeffery, Emily L. Nicholson, Suzanne M. Maffei, Paul K. BossAbstractIn an investigation of objective measures that link grape composition to wine quality, this study sought to identify Cabernet Sauvignon grape parameters that predict the sensory properties of the corresponding wines. Eleven chemical measures comprising volatile and non-volatile compounds, enzyme activity plus standard industry harvest measurements were applied to grape samples obtained from different regions throug...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
In this study, our aim was to evaluate ClO2 precursors, sodium chlorite and citric acid, under disparate but applicable conditions. First, we modeled production of ClO2 from the powdered precursors with three different masses, sample ID 1, 2, and 3, at room (18 °C) and refrigeration (4 °C) temperatures. Second, we investigated the effects of a water reservoir on ClO2 production. Third, we assessed collection method issues that may impact reported ClO2 values. Finally, we evaluated the precursor's efficacy against three common foodborne pathogens: Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella ...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research
Publication date: Available online 27 January 2020Source: Food Research InternationalAuthor(s): Franco Emanuel Vasile, María Alicia Judis, María Florencia MazzobreAbstractWater-solid interactions were explored in purified and freeze-dried Prosopis alba exudate gum as approach to get a deeper insight of structural and functional aspects of this novel biomaterial. Particularly, the study of water-binding properties combined with glass transition temperatures allowed obtaining interesting theoretical data for practical applications. The Guggenheim–Anderson–de Boer (GAB) and Generalized D́Arcy a...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 27 January 2020Source: Food Quality and PreferenceAuthor(s): Naomí C. Muñoz-Vilches, Hans C.M. van Trijp, Betina Piqueras-FiszmanAbstractMany people struggle with the classical choice of eating a mouth-watering snack versus a healthier product. One of the reasons behind this is that unhealthier products are appealing for their direct gratification; they deliver pleasure. The present research investigates the effect of mental simulation as a relatively new strategy to possibly shift the balance between direct gratification and the consideration of longer-term benefits necessa...
Source: Food Quality and Preference - Category: Food Science Source Type: research
Publication date: Available online 27 January 2020Source: Food ChemistryAuthor(s): Manuela Fernández, Xavier F. Hospital, Carmen Cabellos, Eva HierroAbstractThe efficacy of pulsed light (PL) for the surface decontamination of ready-to-eat dry–cured ham was studied in two Spanish varieties, Serrano and Iberian. Listeria innocua was inoculated on the surface of ham slices that were vacuum-packaged and flashed with 2.1, 4.2 and 8.4 J/cm2 PL. Survivors were enumerated immediately after treatment. Peroxide values, sensory analysis and volatile profile were investigated during storage at 4 and 20 °C. Inacti...
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: Available online 27 January 2020Source: Food ChemistryAuthor(s): Chaonan Sun, Xiaofang Liao, Pinxuan Huang, Guangzhi Shan, Xiao Ma, Lizhu Fu, Lidong Zhou, Weijun KongAbstractTrace residue of mycotoxins in complex medicinal and edible food matrices has brought huge challenges for the development of ultrasensitive analytical methods. Here, a green electrochemical immunosensor for the ultrasensitive detection of ochratoxin A (OTA) was fabricated by self-assembling a compact 2-mercaptoacetic (TGA) monolayer on the surface of the working Au electrode to form the Au/TGA/bovine serum aibumin (BSA)-OTA/anti-OTA m...
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: Available online 27 January 2020Source: Food ChemistryAuthor(s): Meirielly S. Jesus, Lina F. Ballesteros, Ricardo N. Pereira, Zlatina Genisheva, Ana S. Carvalho, Cristina Pereira-Wilson, José A Teixeira, Lucília DominguesAbstractVine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (496.0 V/cm) or Intermediate electric field - IEF (...
Source: Food Chemistry - Category: Food Science Source Type: research
More News: African Health | Conferences | Diets | Economy | Environmental Health | Government | International Medicine & Public Health | Italy Health | Mozambique Health | Nutrition | United Nations | Zambia Health | Zimbabwe Health