The 44th edition of the United Nations Systems Standing Committee on Nutrition’s flagship publication, UNSCN Nutrition, explores the contexts in which consumers engage with the food system to make their decisions about acquiring, preparing, and consuming food, and the impact of such food environments on their final dietary choices. The publication includes an opening article by IFPRI Director General Shenggen Fan describing how healthy and sustainable food environments can be created using several of the strategies outlined in the EAT-Lancet Commission report.
Additional highlights from this week’s Compact2025 News in Brief include:
- New study examines the impact of behavior change interventions through the Alive & Thrive program to improve child feeding and nutrition in Ethiopia.
- The UN Network for Scaling Up Nutrition (SUN) has published a brief unpacking the links between nutrition and the Sustainable Development Goals.
- The Committee on World Food Security invites comments until August 2, 2019, on its Zero Draft of Voluntary Guidelines on Food Systems and Nutrition.
