Stories tagged: nutrition

OCT262018
Chatham House – Sustainable Food Future

26th – 27th November 2018

London, UK

A growing world population, dwindling agricultural resources and rising concerns about climate change are adding pressure to an already strained global food system. With global hunger on the rise after declining for over a decade, it is clear that countries, companies and individuals must reassess approaches to food production and consumption. In this context, the annual Chatham House Food conference will explore practical solutions to build a more resilient food system and feed the global population sustainably, focusing on the responsibility of key actors in achieving these goals.

Read more >>

 

Hashtags: #CHFood

OCT162018
World Food Day

16 October 2018

Rome, Italy

FAO celebrates World Food Day each year on 16 October to commemorate the founding of the Organization in 1945. Events are organized in over 130 countries across the world. These events promote worldwide awareness and action for those who suffer from hunger and for the need to ensure food security and nutritious diets for all. World Food Day is a chance to show FAO’s commitment to Sustainable Development Goal (SDG) 2 – to achieve #ZeroHunger by 2030.

Read more >>

Hashtags: #WorldFoodDay #ZeroHunger

OCT172018
Borlaug Dialogue

17th – 19th October 2018

Iowa, USA

The Norman E. Borlaug Inetrnational Symposium, known informally as the “Borlaug Dialogue,” each year brings together over 1,200 people from more than 65 countries to address cutting-edge issues related to global food security and nutrition. The three-day conference convenes a wide array of scientific experts, policy leaders, business executives and farmers. Through the Borlaug Dialogue, the World Food Prize Foundation helps build alliances in the struggle against world hunger and malnutrition. The theme for 2018 is “Rise to the Challenge”.

Read more >> 

 

Hashtags: #FoodPrize18

FEB222017
Enabling Positive Outcomes for Nutrition in Africa

22nd February 2018

Dakar, Senegal

The Malabo Montpellier Panel invites you to a policy seminar on the theme:

 “Enabling Positive Outcomes for Nutrition in Africa”

**By registration only**

Please RSVP via email to ifpri-dakar[@]cgiar[dot]org or by phone: 338699800. 

The event will focus on enabling positive outcomes for nutrition across Africa, drawing extensively from the findings of our report, Nourished: How Africa can Build a Future Free from Hunger and Malnutrition.

Agenda

  • Registration
  • Keynote (15mins) H.E. Dr Papa Abdoulaye Seck, Minister of Agriculture, Republic of Senegal **invited
  • Moderated discussion (60mins)

Speakers:

  • Dr Ousmane Badiane, Africa Director, IFPRI (chair) – Introduction
  • Sir Gordon Conway, Professor for International Development, Imperial College London – The state of malnutrition in Africa
  • Abdoulaye Ka, Director, Cellue de Lutte contre la Malnutrition (CLM), Senegal.
  • Nachilala Nkombo, Country Director, WWF Zambia – Global and continental policy processes and institutional reforms
  • Paul Ilona, Nigeria Country Manager, HarvestPlus – Getting nutritious crops to farmers and rural communities: experience from Nigeria
  • Audience Q&A (30mins)
  • Press conference & cocktail reception

 

Shamba Chef Arrives To Give Kenya Cleaner, Healthier Cooking

A new reality TV show from the producers of Shamba Shape Up is here to combat poor nutrition and household pollution in Kenya, Vanessa Mukhebi of Mediae Company reports.

A choking cloud of smoke greets us as we enter the room. Cramped, poorly ventilated and rectangular in shape, the room is darkened by scorched walls as black as night. As we familiarise ourselves with our newly-found surrounding, a pungent smell of burning wet firewood dissipates from the left corner of the room, dwindling the little supply of fresh air from the half-open window above the cooking station. Though it is frugally furnished, it is tidily kept, clean and telling of a simplistic lifestyle. This is Doris’ kitchen that we have just stepped into.

doris-kitchen

Doris, or ‘Mama Britney’, as she is commonly referred to, is a mother of two young children who lives in Luanda, situated south-west of Vihiga County in Kenya, whilst her husband works in the capital city. Her son, shy of his two-year birthday, cradles her leg unsure of the strangers who have just entered their homestead.

When Mama Britney smiles her well-formed and even white teeth brighten up her whole face. But as she describes to us the problems she faces in her kitchen environment, she is suddenly filled with distress. She spends more money on fuel than food, which is not only a financial strain, but affects her family’s nutrition and health. Sniffling, runny noses and irritated eyes are typically experienced by her children caused by the harmful fumes emitted from her traditional three-stone jiko, Swahili for stove. Sadly, this is characteristic of households across Kenya.

mama-britney

She like 15 million other Kenyans, are exposed daily to high levels of household air pollution (HAP) from using inefficient cooking fuels such as firewood and charcoal, and simple cook stoves. According to PS Kenya, illnesses attributable to HAP are the second leading cause of death in the country, leading to over 40 per cent of premature deaths amongst children. Moreover, inefficient stoves and fuels place economic burdens on families, spending up to 30 per cent of their income on purchasing fuels.

At the same time, nutrition is a limiting factor for rural Kenyans, and costs the country millions of dollars in lost earnings and health complications, such as stunting and low brain development. Rural Kenyans eat a diet that is high in starch, low in protein and vitamins, and that does not vary. The result being that 35 per cent of children under five are stunted, millions are micronutrient deficient, not only young children but also adults and in particular lactating mothers, and it’s the poorer families who suffer the most.

With such alarming figures, it is clear that the need for an alternative, cleaner, fuel efficient and healthier option for cooking is growing increasingly paramount in Kenya.

This is where we come into play.

Shamba Chef is the new sister TV program to Shamba Shape Up, which will primarily focus on cleaner and more efficient cook stove adoption, as well as tackling wider issues associated with nutrition. Shot throughout Kenya, the series will delve into real households to explore new ways to cook, making it quicker, safer, cleaner and at half the cost.

Supported by the Global Alliance for Clean Cookstoves, Shamba Chef is produced by The Mediae Company and will air in both English and Swahili on Citizen TV Kenya over the course of 13 episodes.

It will be dedicated to rural and peri-urban women such as Mama Britney, transforming their kitchens, conducting cook-offs between neighbours and featuring popular Kenyan chefs who will highlight cultural food preferences from around the country, and demonstrate how to cook tasty and nutritious meals from locally available food. It will also include nutrition experts promoting the benefits of a well-balanced diet and how to maximise nutritional opportunities for the family by growing your own food.

Viewers at home will be able to subscribe to the show’s mobile information service and call centre, iChef, to get additional content on where to purchase energy saving cookstoves of their own as well as nutrition tips.

The aim of the show is to improve their cooking methods, warm them up to changing their practices around their family’s health and nutrition, and to fuel the uptake of cleaner more efficient cookstoves.

 

However, it all boils down to the fact that changing food practices is in many ways more difficult than changing agricultural practices. In both, traditional practices may be slow to change in the face of a rapidly changing environment. Dietary incentives and effects are all much less obvious. The needs are often not perceived and established tastes are felt to be inviolable. Daily routines are precious and food choices are permeated by status factors; meat is culturally perceived as a ‘man’s meal’.shamba-chef

But we believe that the proof to affect change is in the pudding! Mediae has a proven track record of delivering media productions that are highly effective at impacting on people’s knowledge, attitudes and practice. For instance, in 2016, 80 per cent of the people who watched Shamba Shape Up learnt something new from it, and 43 per cent of the audience actually adopted a new practice they learnt on the program. Building off this, the program is a potential recipe for success.

So watch Shamba Chef, as we meet families, enter their homes, and find out what happens in Kenyan kitchens. It is sure to be worth its salt!

Shamba Chef airs Sundays and Thursdays at 1:30pm on Citizen TV Kenya. For more information, visit the Shamba Chef website, or follow us on Facebook or Twitter.

Steps to Eradicate Childhood Stunting & Achieve SDG2.2

In this guest blog post, Morgane Danielou, from the Secretariat of the Private Sector Mechanism to the UN Committee on World Food Security tells Farming First about three projects on the frontline of the battle against stunting. Part of Farming First’s #SDG2countdown on SDG2.2: ending malnutrition.

Stunting continues to be one of the most pernicious and widespread forms of malnutrition, having a disproportionate impact on the most vulnerable populations compared with other types of malnourishment. According to 2016 data, 155 million children under five around the world are stunted, representing more than 20 per cent of the under-five population. The majority of stunted children are in Asia (87 million) and in Africa (59 million).

Continue reading