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.
Greater investments in public health in sub-Saharan Africa are needed to address specific food safety risks such as Salmonella and E.coli that local consumers face when purchasing from informal food markets.
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.