Future of Food

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dc.creatorTownsend, Robert F.
dc.creatorJaffee, Steven
dc.creatorHoberg, Yurie Tanimichi
dc.creatorHtenas, Aira
dc.date2016-04-21T15:21:15Z
dc.date2016-04-21T15:21:15Z
dc.date2016-04
dc.date.accessioned2026-07-01T00:40:48Z
dc.descriptionDespite significant progress the world continues to bear a triple burden of malnutrition. These three burdens are related, but distinctly different, problems: energy deficiencies (hunger), micronutrient deficiencies (hidden hunger), 3 and excessive net energy intake and unhealthy diets overweight/obesity). Despite significant progress, 795 million people still are not getting the minimum dietary energy needs. The majority of these people are in Sub-Saharan Africa, in which 1 in 4 people are hungry; and in South Asia, in which 1 in 6 people are hungry. More than 2 billion people are deficient in key vitamins and minerals7 that are necessary for growth, development, and disease prevention. Globally, over 2 billion people are overweight or obese, two-thirds of whom live in developing countries. This issue clearly is not just a developed country problem. Energy and micronutrient deficiency are contributors to the 165 million children under 5 who are stunted and cannot grow to achieve their full potential. Globally, this number is equivalent to approximately 1 in 4 children under 5 years, with an even more concentrated situation in Sub-Saharan Africa and South Asia (1 in 3 children). Arguably child stunting is one of the biggest development challenges. If not addressed it will profoundly undermine our ability to end poverty and promote shared prosperity.
dc.formatapplication/pdf
dc.formattext/plain
dc.identifierhttp://documents.worldbank.org/curated/en/2016/04/26214706/future-food-shaping-global-food-system-deliver-improved-nutrition-health
dc.identifierhttps://hdl.handle.net/10986/24104
dc.identifier10.1596/24104
dc.identifier.urihttp://hdl.handle.net/123456789/408996
dc.languageEnglish
dc.languageen_US
dc.publisherWorld Bank, Washington, DC
dc.rightsCC BY 3.0 IGO
dc.rightshttp://creativecommons.org/licenses/by/3.0/igo/
dc.rightsWorld Bank
dc.subjectCALCIUM
dc.subjectWASTE
dc.subjectSAFETY OF FOOD
dc.subjectFOOD LEGISLATION
dc.subjectRISKS
dc.subjectAGRICULTURAL GROWTH
dc.subjectPEOPLE
dc.subjectFOOD SUPPLEMENTATION
dc.subjectMILLS
dc.subjectFOOD HANDLING
dc.subjectHAZARDS
dc.subjectVITAMINS
dc.subjectPACKAGING
dc.subjectWHEAT FLOUR
dc.subjectPROTEIN
dc.subjectFOOD CONSUMPTION
dc.subjectPREVENTION
dc.subjectLAWS
dc.subjectAGRICULTURAL PRODUCTION
dc.subjectCALORIES
dc.subjectLEGUMES
dc.subjectMORBIDITY
dc.subjectAGRICULTURAL DEVELOPMENT
dc.subjectPESTICIDE
dc.subjectFOOD QUALITY
dc.subjectCASSAVA
dc.subjectHEALTH CARE
dc.subjectFOOD POLICY
dc.subjectSWEETENERS
dc.subjectDAIRY
dc.subjectHEALTH
dc.subjectIFPRI
dc.subjectAGRICULTURAL ECONOMICS
dc.subjectBREAKFAST CEREALS
dc.subjectENVIRONMENTAL HEALTH
dc.subjectPESTICIDES
dc.subjectFOOD SHORTAGES
dc.subjectPUBLIC HEALTH
dc.subjectLABELLING
dc.subjectKNOWLEDGE
dc.subjectMAIZE
dc.subjectDIABETES
dc.subjectDIETS
dc.subjectFOOD MARKETS
dc.subjectCEREALS
dc.subjectIRON
dc.subjectLABELING
dc.subjectFOOD PREPARATION
dc.subjectGROUNDNUT
dc.subjectCOOKING
dc.subjectFOOD SAFETY MONITORING
dc.subjectLOGISTICS
dc.subjectMIGRATION
dc.subjectLIVESTOCK PRODUCTS
dc.subjectFOOD TECHNOLOGIES
dc.subjectFOOD PRODUCERS
dc.subjectMARKETING
dc.subjectFRUITS
dc.subjectVEGETABLES
dc.subjectNUTS
dc.subjectFOOD FORTIFICATION
dc.subjectMEAL PREPARATION
dc.subjectFOOD POLICIES
dc.subjectGRAINS
dc.subjectFOOD PRODUCTS
dc.subjectBACTERIA
dc.subjectMORTALITY
dc.subjectFOOD PRODUCTION
dc.subjectNUTRITIONAL STATUS
dc.subjectAGRICULTURAL POLICY
dc.subjectSTAPLE FOODS
dc.subjectFOOD SECURITY
dc.subjectWORKERS
dc.subjectAGED
dc.subjectHOUSEHOLD FOOD SECURITY
dc.subjectBEER
dc.subjectSURVEILLANCE
dc.subjectLIFESTYLE
dc.subjectFATS
dc.subjectHEALTH EFFECTS
dc.subjectHEALTH OUTCOMES
dc.subjectORANGE
dc.subjectHYGIENE
dc.subjectFRUIT
dc.subjectNUTRITION EDUCATION
dc.subjectAGRICULTURE
dc.subjectBEVERAGES
dc.subjectDECISION MAKING
dc.subjectCHILD NUTRITION
dc.subjectNUTRITION
dc.subjectWFP
dc.subjectEGGS
dc.subjectFOOD COMPOSITION
dc.subjectFOOD
dc.subjectFOOD SAFETY SYSTEMS
dc.subjectWORLD FOOD PROGRAM
dc.subjectADOLESCENTS
dc.subjectFOOD PRODUCER
dc.subjectINTERNET
dc.subjectRISK FACTORS
dc.subjectFOOD LOSSES
dc.subjectWEIGHT
dc.subjectFOOD LABELING
dc.subjectCOMMUNICABLE DISEASES
dc.subjectPOTATOES
dc.subjectOBESITY
dc.subjectCARDIOVASCULAR DISEASES
dc.subjectCHILDREN
dc.subjectFOOD PROCESSORS
dc.subjectLIVER CANCER
dc.subjectCORN
dc.subjectSUPERMARKETS
dc.subjectFOOD CROPS
dc.subjectFOOD MARKETING
dc.subjectFOOD SAFETY
dc.subjectFOOD SUPPLY
dc.subjectWELLNESS
dc.subjectPROCESSED FOODS
dc.subjectFOOD SCIENCE
dc.subjectMEAT
dc.subjectRESEARCH PROGRAMS
dc.subjectAPPLES
dc.subjectADDITIVES
dc.subjectRESTAURANTS
dc.subjectMEAL
dc.subjectWHEAT
dc.subjectFOOD PRODUCT
dc.subjectRICE
dc.subjectNUTRITIONISTS
dc.subjectSAFETY ISSUES
dc.subjectEPIDEMIOLOGY
dc.subjectVEGETABLE OILS
dc.subjectSODIUM
dc.subjectFAMILIES
dc.subjectMEDICINES
dc.subjectSTARCH
dc.subjectFLOUR
dc.subjectFOODS
dc.subjectPULSES
dc.subjectIMPLEMENTATION
dc.subjectPREGNANCY
dc.subjectCEREAL CROPS
dc.subjectPOTATO
dc.subjectBREASTFEEDING
dc.subjectSUGAR
dc.titleFuture of Food
dc.titleShaping the Global Food System to Deliver Improved Nutrition and Health
dc.typeReport
dc.typeRapport
dc.typeInforme

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