We sent the following note to Parents Africa magazine, which published an unfortunately alarmist article recently based on research conducted by ILRI scientists. A recent article in Parents Africa magazine reaches some unduly alarming conclusions about the milk sold in Nairobi—and attributes them to research published by scientists here at the International Livestock Research Institute …
Kenya’s livestock sector is primed to grow exponentially over the next three decades and anchor the country’s food sufficiency amid a rapid rise in the human population, a new survey showed.
Results of a new IFPRI study on ‘relative caloric prices’ show that many healthy foods are much more expensive in poor countries, while many unhealthy foods are much cheaper in richer countries.
The Economist reports that the future of food lies in Africa. And why that’s a good thing. As Africans get richer, they will eat more meat and live longer, healthier lives.
In the excerpts below, Alexandra Sexton, geographer and postdoctoral researcher at the University of Oxford, offers ‘a more nuanced reading of the promissory and counter-narratives around recent alternative proteins than has sometimes been relayed in public discussions on this topic.’
Lawrence Haddad, executive director of the Global Alliance for Improved Nutrition (GAIN) and this year’s co-winner of the World Food Prize (along with David Nabarro), has published his reaction to the recent EAT Lancet report calling for a ‘Great Food Transformation’.
Veterinary epidemiologist Silvia Alonso works at ILRI, where she contributes to the food safety flagship of the CGIAR Research Program for Agriculture for Nutrition and Health (A4NH), which is led by ILRI’s sister organization IFPRI. Alonso had some eye-popping things to say about food safety in Africa at the ‘First FAO/WHO/AU International Food Safety’ conference, held in Addis Ababa, 12–13 Feb 2019.
No matter how often we hear “EAT LESS MEAT” we eat more meat when we can afford it, because we like it. @HannahRitchie02 reports.
‘Coinciding with the launch of the EAT-Lancet “Healthy Diets from Sustainable Food Systems” report, Dr Colin Chartres, the [Crawford] Fund’s CEO, . . . discusses the importance of ‘smart foods’ and smart people for a healthy population and planet.
a group of scientists recently published a paper on the importance of distinguishing—and treating differently—two of the most common greenhouse gases. Carbon dioxide is a long-lived emission and methane a short-lived one. The paper outlined a better way to think about how much, and how long, carbon dioxide and methane gases contribute to greenhouse gas emissions budgets.