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Description

Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal 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. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts.

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Organizations relating to Food

Trade Unions International of Agriculture, Food, Commerce, Textile and Allied Industries / Montreuil, France / Est. 1996
People's Coalition on Food Sovereignty / Quezon City, Philippines / Est. 2001
International Food and Beverage Alliance / Brussels, Belgium / Est. 2008
Global Alliance of Pet Food Associations / Brussels, Belgium / Est. 2014
International Association for the Psychology of Food and Nutrition / Est. 1992
Association for International Promotion of Gums / Hamburg, Germany
World Association of Seaweed Processors / Brussels, Belgium / Est. 1976
European Society for Agricultural and Food Ethics / Wageningen, Netherlands / Est. 2000
International Association for Engineering and Food / Puebla, Mexico
World Food Safety Organization / Est. 2001
ISEKI-Food Association / Vienna, Austria / Est. 2005
European Association for Food Safety / Brussels, Belgium / Est. 2002
Asociación de la Industrias de Alimentación Animal de América Latina y Caribe / Montevideo, Uruguay / Est. 2008
Food Industry Asia / Singapore, Singapore / Est. 2010
European Academy of Food Engineering / Cork, Ireland
Caribbean Agricultural Health and Food Safety Agency / Paramaribo, Suriname / Est. 2010
Agri-Food Chain Coalition
Commission on Genetic Resources for Food and Agriculture / Rome, Italy / Est. 1983
Institut européen d'histoire et des cultures de l'alimentation / Tours, France / Est. 2000
SEAMEO Regional Centre for Food and Nutrition / Jakarta, Indonesia / Est. 1970
International Commission on Microbiological Specifications for Foods / Vlaardingen, Netherlands / Est. 1962
Standing Committee on the Food Chain and Animal Health
Committee of Senior Officials of the Nordic Countries, Estonia, Latvia and Lithuania in the Field of Food Issues / Est. 1980
International Society of Food Engineering / Pullman WA, USA / Est. 2004
AgroBioMediterraneao / Athens, Greece / Est. 1990
Integrating Safety and Environment Knowledge in Food towards European Sustainable Development
Joint FAO/WHO Expert Committee on Food Additives / Rome, Italy / Est. 1956
Collaborative Intergovernmental Scientific Research Institute / Novara, Italy / Est. 2000
African Commission on Agricultural Statistics / Accra, Ghana / Est. 1961
Centre for Marketing Information and Advisory Services for Fishery Products in the Arab Region / Casablanca, Morocco / Est. 1986
HarvestPlus / Washington DC, USA / Est. 2002
European Feed and Food Ingredients Safety Certification / Brussels, Belgium
Food Assistance Committee / London, UK / Est. 2013
International Society for Nutraceuticals and Functional Foods
World Alliance for Nutrition and Human Rights / Est. 1992
Fundación para la Alimentación y Nutrición de Centro América y Panama / Guatemala, Guatemala
European Federation of Food, Agriculture and Tourism Trade Unions / Brussels, Belgium / Est. 2001
International Emergency Food Reserve / Rome, Italy / Est. 1975
Réseau de prévention des crises alimentaires / Paris, France / Est. 1985
International Alliance of Dietary Food Supplement Associations / London, UK / Est. 1998
Asia-Pacific Network for Food and Nutrition / Est. 1988
Food Industry Students European Council / Est. 1990
Health for Animals / Brussels, Belgium
Asia Pacific Network on Food Sovereignty / Quezon City, Philippines
Global Information and Early Warning System on Food and Agriculture / Rome, Italy / Est. 1975
International Baby Food Action Network / Geneva, Switzerland / Est. 1979
Food Supplements Europe / Brussels, Belgium / Est. 1998
Conférence internationale des directeurs et doyens des établissements supérieurs d'expression française des sciences de l'agriculture et de l'alimentation / Antananarivo, Madagascar / Est. 1990
Sustainable Food Trust / Bristol, UK / Est. 2011
Choices International Foundation / The Hague, Netherlands / Est. 2007

View all profiles (463 total) in the Yearbook of International Organizations

World Problems relating to Food

From the Encyclopedia of World Problems and Human Potential

Nutritional deficiencies
Agricultural overproduction
Famine
Maldistribution of food
Monopolization of agricultural genetic resources
Denial of right to sufficient food
Stagnated development of agricultural production
Protectionism in agriculture and the food production industries
Unsafe genetically modified food
Environmental hazards of pesticides
Unsanitary and inhumane food animal conditions
Malnutrition among indigenous peoples
Microbial contamination of food
Product extortion
Food pollution
Food grain spoilage
Instability of production of food and live animals
Prepared food spoilage in storage
Salmonellosis
Unhealthy diet
Fluctuating agricultural products markets
Seasonal fluctuations in food production
Mismanagement of food resources
Inhumane food preparation
Natural toxins in food

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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