“WHO nutrition and food safety”

Proper nutrition is a fundamental building block of health. Meanwhile, unsafe food causes substantial illness and mortality worldwide. The World Health Organization (WHO) is a specialized agency of the United Nations dedicated to global public health. WHO has a Nutrition Division and a Food Safety Department that aim to tackle malnutrition, foodborne diseases and other diet-related issues through surveillance, guidance, research and partnerships. This article explores WHO’s initiatives, programs and standards related to nutrition, food safety and food security.

Overview of WHO Nutrition Activities

WHO works to monitor nutritional status, enhance nutrition policies and improve diets globally. Some key focus areas include:

• • Maternal, infant and young child nutrition – improving breastfeeding rates and child growth.

• • Micronutrient deficiencies – eliminating deficiencies in vitamins and minerals.

• • Diet-related chronic diseases – reducing obesity, diabetes, heart disease and cancers.

• • Nutrition interventions – increasing access to supplemental nutrition programs.

• • Nutrition education – promoting healthy diets through education and labeling.

• • Food fortification – adding essential micronutrients to processed staple foods.

WHO develops evidence-based nutrition guidelines, helps countries implement and evaluate nutrition programs, and advocates for integrated approaches to end all forms of malnutrition.

Major WHO Initiatives and Programs for Nutrition

WHO oversees many multi-national initiatives to enhance nutrition worldwide:

Scaling Up Nutrition (SUN) Movement

Launched in 2010, the SUN Movement unites governments, civil society, the United Nations, donors, businesses and researchers in a “collective effort to improve nutrition.” SUN aims to eliminate all forms of malnutrition by focusing on effective nutrition interventions during the 1,000 day window from pregnancy to age 2.

Baby-Friendly Hospital Initiative (BFHI)

The BFHI works to ensure hospitals have protocols and training in place to optimize breastfeeding rates. WHO and UNICEF launched this initiative in 1991. Over 20,000 health facilities in 156 countries have now been certified as “baby-friendly”.

Global Strategy on Infant and Young Child Feeding

Adopted by the World Health Assembly (WHA) in 2002, this Global Strategy provides evidence-based policy guidance on optimal feeding practices for the first two years of life. The goals are to promote exclusive breastfeeding up to 6 months and continued breastfeeding with safe, appropriate complementary foods up to two years or beyond.

Codex Alimentarius

The Codex Alimentarius is a collection of international food standards, guidelines, codes of practice and recommendations. Jointly run by WHO and the Food and Agriculture Organization (FAO), it covers safety and quality of foods including nutrition labeling, pesticide residues, contaminants, food additives and veterinary drug residues.

International Code of Marketing of Breast-milk Substitutes

Adopted by WHA in 1981, this International Code aims to protect breastfeeding by restricting unethical marketing of breastmilk substitutes like infant formula. 122 countries have now enacted legislation implementing all or many provisions of the Code.

Key Focus Areas in WHO Food Safety Activities

WHO works to prevent foodborne diseases, facilitate trade of safe goods, build individual and institutional capacity, and link food safety to other public health programs. Priorities include:

• • Surveillance & response – coordinate networks monitoring foodborne illness and outbreaks.

• • Risk assessment – conduct science-based assessments of health risks across the food chain.

• • Foodborne disease burden – quantify global incidence of diseases caused by unsafe food.

• • Capacity building – provide tools and trainings to strengthen national food control systems.

• • Advocacy & policy – assist countries in drafting food safety policies and regulations.

• • Emergency response – mitigate impacts of food safety emergencies like outbreaks or contamination.

WHO offers guidance documents, trainings and expert resources to help countries ensure food safety within their borders and in international trade.

Key WHO Initiatives, Partnerships and Guidelines for Food Safety

WHO oversees many collaborative programs to strengthen food safety globally:

The International Food Safety Authorities Network (INFOSAN)

Launched in 2004, INFOSAN is a global network of food safety authorities which promotes rapid information exchange during food safety events. It has served as a critical mechanism for coordinating multi-country responses to outbreaks involving international food trade.

The International Network of Food Safety Authorities (INFSAN)

INFSAN is a platform linking food safety authorities from around the world to share updates on policies, regulations, and research and collaborate on initiatives. It has over 300 members from more than 150 countries.

Five Keys to Safer Food Program

The Five Keys educational program provides simple tools to promote safe food handling practices among food workers and consumers. Materials are translated into over 50 languages.

Codex Alimentarius Food Hygiene Code of Practice

The Codex Food Hygiene Code provides guidance for food businesses on core hygienic practices to ensure food safety. It covers requirements for premises, equipment, transport, production, labelling, inspection and employee health, hygiene and training.

WHO Activities and Initiatives for Food Security

Food security exists when all people have ongoing access to sufficient, safe and nutritious foods required for an active, healthy life. WHO contributes to global food security through various strategies:

• • Monitoring diet quality and malnutrition rates

• • Providing guidance on healthy sustainable diets

• • Assessing impacts of crises like climate change on nutrition

• • Building resilience of health and food systems

• • Partnering to reduce food loss and waste

• • Improving food environments including food marketing to children

• • Advocating for cross-sectoral “food as medicine” approaches

• • Ensuring food safety within local food systems

WHO helps countries balance optimal nutrition with environmental sustainability – generating healthy diets from sustainable food systems. This supports long-term food and nutrition security.

Examples of WHO Food Security Initiatives

WHO engages in many collaborative efforts to promote sustainable, resilient food systems and universal access to nutritious foods:

FAO/WHO International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition

In 2019, WHO and FAO hosted this symposium bringing together scientists and policy makers. They developed a set of guidelines for creating sustainable food systems delivering healthy diets and optimal nutrition.

UN Decade of Action on Nutrition 2016-2025

WHO is helping lead implementation of the UN Decade of Action on Nutrition. This framework for action aims to promote collaboration across sectors including food, health, education and environment to end hunger and eradicate malnutrition worldwide.

Global Action Network for Sustainable Food from Healthy Soils

Announced at the UN Food Systems Summit in 2021, this Global Action Network brings together experts on soils, health, environment and food systems. The goal is to generate evidence-based solutions for food systems that enhance soil health to support food security.

Conclusion

WHO Nutrition and Food Safety: The World Health Organization’s Role in Global Nutrition and Food Security

Proper nutrition and food safety are fundamental to public health. The World Health Organization plays a vital role in shaping evidence-based policies, guidelines and initiatives to tackle diet-related challenges globally. Through surveillance, research, capacity building, and cross-sector collaboration, WHO works to end hunger and all forms of malnutrition. While progress has been made, continued efforts are imperative to ensure resilient, sustainable food systems that make healthy diets accessible and affordable for all.