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UN Sustainable Development Goals

GOAL 2: Zero Hunger

Description

Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.

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Organizations relating to Food

International Federation of Societies of Cosmetic Chemists / New York NY, USA / Est. 1959
International Sugar Organization / London, UK / Est. 1968
Weltnotwerk der KAB / Cologne, Germany
Catholic Relief Services / Baltimore MD, USA / Est. 1943
International Player Welfare Organization, Nepal / Kathmandu, Nepal
FIAN International / Heidelberg, Germany / Est. 1986
Food not Bombs / Santa Cruz CA, USA / Est. 1980
Institute of Food Technologists / Chicago IL, USA / Est. 1939
Middle East and North Africa Nutrition Association / Irbid, Jordan
Soeurs des Petites Filles Pauvres de l\'Institut Palazzolo / Bergamo, Italy / Est. 1869
Filles de la Providence de Sainte-Thérèse / Avesnes-sur-Helpe, France / Est. 1822
Little Missionary Sisters of Charity / Boston MA, USA / Est. 1915
Wheat Trade Convention, 1967 / Est. 1967
Convention Concerning Social Security for Seafarers, 1987 / Geneva, Switzerland / Est. 1987
Joint Council for the Welfare of Immigrants / London, UK / Est. 1967
International Fruit and Vegetable Juice Association / Paris, France / Est. 1949
International Academy of Cosmetic Dermatology / Philadelphia PA, USA / Est. 1995
Breast European Adjuvant Study Team / Brussels, Belgium / Est. 1997
Round Table on Responsible Soy Association / Buenos Aires, Argentina / Est. 2006
Society of the Holy Child Jesus / Rome, Italy / Est. 1846
Wheat Trade Convention, 1971 / Est. 1971
Federation of the European Union Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries / Brussels, Belgium / Est. 1969
Memorandum of Agreement Relating to the Production and Marketing of Wheat / Est. 1942
Parenteral and Enteral Nutrition Society of Asia / Bangkok, Thailand / Est. 1995
Coalition for Fair Fisheries Agreements / Brussels, Belgium / Est. 1992

View all profiles (220 total) in the Yearbook of International Organizations

World Problems relating to Food

From the Encyclopedia of World Problems and Human Potential

Nutritional deficiencies
Stagnated development of agricultural production
Unsanitary and inhumane food animal conditions
Environmental hazards of pesticides
Protectionism in agriculture and the food production industries
Agricultural overproduction
Denial of right to sufficient food
Monopolization of agricultural genetic resources
Unsafe genetically modified food
Famine
Maldistribution of food
Toxic food additives
Exploitation of dependence on food aid
Natural toxins in food
Vulnerability of food chains
Inhumane food preparation
Mismanagement of food resources
Seasonal fluctuations in food production
Fluctuating agricultural products markets
Allergy inducing food
Unhealthy diet
Salmonellosis
Prepared food spoilage in storage
Malnutrition among indigenous peoples
Food fads

Action Strategies relating to Food

From the Encyclopedia of World Problems and Human Potential

Improving food service
Protecting against environmental hazards from food processing industries
Protecting against health hazards from food and drink
Growing tobacco as fuel and food
Planning integrated food plant nutrient programmes
Promoting organic food
Securing food supplies
Requiring safety of genetically modified food
Packaging food
Fasting
Banning genetically modified foods
Teaching good food habits
Improving food self-sufficiency
Protecting fragile ecosystems
Researching food safety
Developing food science
Being concerned with food safety
Increasing sustainable food production
Establishing policy to ensure global food security
Balancing world food economy
Improving family food quality
Creating new food sources
Globalizing food sourcing
Providing food aid
Producing food

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