The International Fund for Agricultural Development (IFAD) released its latest report on the transformation of rural areas, renewing its commitment to empower young people in developing countries as agents of change.

Food companies cannot use words such as ‘natural’, ‘fresh’, ‘original’, ‘traditional’, ‘pure’, ‘authentic’, ‘genuine’ and ‘real’ on the labels unless the product is not processed in any manner exce

With one in five deaths associated with poor-quality diets, a policy brief urges policymakers to prioritize the reduction of food loss and waste as a way of improving people's access to nutritious and healthy food.

In little more than 30 years’ time, Africa will be home to a billion children – an unprecedented growth which represents both a challenge and an opportunity. on the positive side, it is an opportunity to reap the demographic dividend and accelerate Africa’s sustainable and equitable development.

Four specialized agencies of the United Nations warned of a colossal human loss to Asia and the Pacific and its economies if countries in the region do not recommit themselves to ending all forms of malnutrition and achieving zero hunger by 2030.

The United Nations Sustainable Development Goals (SDGs) emphasize the need to address the most pressing issues of today: the conservation of a healthy environment that supports the health, wellbeing, economic development and growth of humankind, contributing to peace and security for all.

Robust income growth combined with the highest urban population growth in the world is driving rapid changes in the food system of Sub-Saharan Africa. Demand is increasing for higher quality foods, including fresh produce, meat and dairy products as well as more processed foods, with poorer nutritional value.

Sustainably feeding the next generation is often described as one of the most pressing “grand challenges” facing the 21st century. Generally, scholars propose addressing this problem by increasing agricultural production, investing in technology to boost yields, changing diets, or reducing food waste.

One in four Kenyan women of reproductive age suffer from iron deficiency, a new government report shows.

World efforts to lower hunger to zero by 2030 are being negated by warfare and climate change, warn nutritionists.

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