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Food

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.

From Wikipedia

Organizations relating to Food

European Mixed Metal Solid Stabilizers Association
International Federation of Societies of Cosmetic Chemists / Est. 1959
International Sugar Organization / Est. 1968
Weltnotwerk der KAB
Catholic Relief Services / Est. 1943
International Player Welfare Organization, Nepal
International Scientific Association for Micronutrients in Agriculture / Est. 1985
International Gift Planning Alliance / Est. 2003
Latin American and Caribbean Food Security Movement
FIAN International / Est. 1986
Group of Cereal Cooperatives of the EU / Est. 1959
Food not Bombs / Est. 1980
Institute of Food Technologists / Est. 1939
Middle East and North Africa Nutrition Association
Federation of Nordic Cereal Societies / Est. 1931
Jesus Caritas Fraternity of Charles de Foucauld / Est. 1952
Soeurs des Petites Filles Pauvres de l'Institut Palazzolo / Est. 1869
Filles de la Providence de Sainte-Thérèse / Est. 1822
International Secretariat of Women's Charitable Rural Work
West African Vetiver Network
Little Missionary Sisters of Charity / Est. 1915
Wheat Trade Convention, 1967 / Est. 1967
Convention Concerning Social Security for Seafarers, 1987 / Est. 1987
Group for International Nutrition
ICRISAT Western and Central Africa Programme, Bamako

View all profiles (416 total) in the Yearbook of International Organizations

World Problems relating to Food

From the Encyclopedia of World Problems and Human Potential

Acute myocardial infarction
Corruption and mismanagement of foreign aid
Aneurysm
Nutritional deficiencies
Religious opposition to public health practices
Cancer-causing foods
Diseases and injuries of the brain
Primary pulmonary hypertension
Decline in nutritional quality of food
Health hazards from food and drink
Food intolerance
Puerperal pulmonary embolism
Anterior spinal artery syndrome
Overdependence on few crop species
Glaucoma
Food wastage
Phlebitis of intracranial venous sinuses
Pulmonary embolism
Vascular disease
Decline in food production
Predominance of fast food
Diseases of poultry
Bacterial food poisoning
Equine viral arteritis
Imbalance in world food economy

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
Studying cerebrovascular disease
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
Globalizing food sourcing
Providing food aid
Producing food

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