Marie Durling, Nutrition Advocacy Advisor at World Food Programme on the urgent need to address malnutrition in the global food crisis

The 2021 World Food prize winner was announced on May 11 as the nutritionist Dr. Shakuntala Haraksingh Thilsted, a native of Trinidad and Tobago and a citizen of Denmark. She works as Global Lead...

Join the launch of the SOFI 2021 report, the first evidence-based global assessment on food and nutrition security in the year of the COVID-19 pandemic.

This animation explains what value chain adjustments can help to increase the nutritional value of traditional grains and improve the health of their consumers.

Swedish FAO publication talking about the three dimensions of sustainability; Knowledge, cooperation and innovation.

Hidden hunger leads to long-term health damage and impairs intellectual development. But adequate food processing can help alleviate this problem.

This infographic explains how actors along the value chain of grains can do to ensure the maximum nutritional value of the final product.

Our new Expert Group will work to raise awareness and build capacity for hydrothermal processing of whole grains to reduce hidden hunger in Kenya.

SLU agronomist Håkan Örberg will share his experiences from Sub-Saharan and the positive effects of agroforestry system in reducing poverty, malnutrition and soil erosion!

International cooperation on migration could deal with risks and interests, common for all countries in time of climate change.