EFAD was the official partner of the Thursday theme of the European Public Health Week, All for One Health, on 20 May.
In total, 340 attended the webinar co-organised with EUPHA on Sustainable and nutritious diets for healthier populations.
Annemieke van Ginkel-Res, EFAD's Honorary President, said: “The European Public Health Week gives European dietitians the opportunity to join forces for One Health, to help and lead European consumers toward healthier and more sustainable diets. Every European citizen should have the right to have access to sustainable nutritional and dietary advice during their lives.”
The PROMISS strategies for different stakeholders are now available. The documents, which are available in multiple languages, include a leaflet for dietitians, a brochure for older people, a protein table and much more.
White paper on impact of cancer-related comorbidities published
As part of European Week Against Cancer, which took place last week, a white paper has been published on the impact of cancer-related comorbidities on patient treatment, treatment efficacy, survivorship and quality of life.
Research shows that most cancer patients, even up to almost 90% depending on the cancer type and age, report at least one comorbid condition.
Their new logo is designed to portray collaboration, signifying 'connecting the dots' and establishing a connection. The association says this will reflect how it works in practice: careful, with quality, and putting the finishing touches.
Calling all universities!
Did you know, Practice-based Evidence in Nutrition: PEN ® offers site licences to education institutes, hospitals and departments? Each site license provides up to 30 members with access to the PEN system at no additional cost.
The Food Systems Summit Dialogues enable a standardised approach for the convening, curation and facilitation of purposeful and organised events that encourage a broad and diverse range of stakeholders to come together and share their experiences of food systems.
EFAD was represented by Executive Director Judith Liddell in a EUFIC Dialogue on sustainable food systems earlier this year, which you can check out here.
Public consultation open on the Draft WHO Global Strategy for Food Safety
Last year, WHO Member States requested an update to the WHO Global Strategy for Food Safety to address current and emerging challenges, incorporate new technologies and include innovative approaches for strengthening food safety systems.
WHO is launching a public consultation to reach organisations, research institutions, and interested citizens and stakeholders from all over the world to ensure that the content of the strategy reflects the experience, needs and aspirations of the international community.
Inputs collected during the public consultation will be taken into account in the revision of the strategy. Find out more here.
How the Mediterranean can eat its way to a healthier water footprint
A new paper published in the journal Resources, Conservation & Recycling shows that people in Mediterranean countries can reduce their water footprint by shifting to a healthy Mediterranean or EAT-Lancet diet. Find out more.
Help shape the UN Decade of Action on Nutrition
The UN Decade of Action on Nutrition 2016-2025 is a commitment by United Nations Member States to undertake 10 years of sustained and coherent implementation of policies, programmes and increased investments to eliminate malnutrition in all its forms, everywhere, leaving no one behind.
FAO is inviting the public and stakeholders to get involved to shape priority actions on nutrition for the next five years.
If you're attending a webinar or event that our members would love to hear about, let us know!
3 June 7pm CEST EFAD-EMF Webinar: "Health effects of dairy foods: new insights based on the food matrix concept"
Free webinar co-hosted by EFAD and The European Milk Forum.
4 June 8am - 1pm CEST The European Fresh Produce Association Annual Event
The 2021 Freshfel Europe Annual Event will provide detailed insights into opportunities for the sector to lead the way for a healthy and sustainable future for Europe and beyond, starting with the International Year of Fruits and Vegetables 2021.
9 June 7pm CEST ESDN Gastroenterology webinar: "Nutritional assessment and intervention in patients with liver cirrhosis"
Nutritional assessment is essential in liver cirrhotic patients. However, most of the common nutritional screening and nutritional assessment methods are unreliable in patients, since the nature and the complications of the disease negatively affect the sensitivity of these methods.
The available methods that can be applied will be discussed and we will further explore ways to tailor the nutritional intervention to each patient’s needs, considering the heterogeneity of this disease.
Speakers: Alexandra Georgiou, MSC PhD and Lea Franziska.
25 June World Union of Wholesale Markets (WUWM) 2021 Conference
“Fresh food distribution in the post-COVID-19 world: Challenges, opportunities and pathways to ensure resilient and sustainable food systems and access to healthy diets”
WUWM is organising this conference to exchange, debate and propose innovative and effective ways to recover from the adverse effects of the COVID crisis. During this one-day conference, high ranked experts will exchange their experiences during the pandemic, debate on lessons learned and propose innovative solutions to address the sector’s most pressing challenges.
25 - 26 June Digital conference: Better nutrition for life: for now and generations to come
To celebrate FrieslandCampina Institute’s 20th anniversary this year, international speakers will share their expertise on topics like the impact of nutrition on child and maternal health, healthy ageing, and the role of protein within a healthy and sustainable diet.
5 - 16 July Online Summer School on Dairy Nutrition and Health
Are you interested in engaging with experts who have both scientific knowledge and practical experience in the world of dairy? Do you want to know more about dairy products, in relation to the current interest in plant-based diets? Are you eager to learn how processing affects nutrient values of dairy products? Interested in translating dairy science into relevant practice? Then this interactive Summer School on dairy nutrition and health is the right programme for you.