Global Nutrition Report 2015: Actions and accountability to advance nutrition and sustainable development

Intl Food Policy Res Inst

As we move into the post-2015 era of the Sustainable Development Goals (SDGs), the world faces many seemingly intractable problems. Malnutrition should not be one of them. Countries that are determined to make rapid advances in malnutrition reduction can do so. If governments want to achieve the SDG target of ending all forms of malnutrition by 2030, they have clear pathways to follow. There are many levers to pull, and this report provides many examples of countries that have done so. Tackling malnutrition effectively is also key to meeting many other SDG targets. Good nutrition signals the realization of people’s rights to food and health. It reflects a narrowing of the inequalities in our world. Without good nutrition, human beings cannot achieve their full potential. When people’s nutrition status improves, it helps break the intergenerational cycle of poverty, generates broad-based economic growth, and leads to a host of benefits for individuals, families, communities, and countries. Good nutrition provides both a foundation for human development and the scaffolding needed to ensure it reaches its full potential. Good nutrition, in short, is an essential driver of sustainable development.
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About the author

This report was produced by an Independent Expert Group (IEG) empowered by the Global Nutrition Report Stakeholder Group. The writing was a collective effort by the IEG members, supplemented by additional analysts and writers. They are all listed here: Lawrence Haddad (cochair), International Food Policy Research Institute, Washington, DC; Corinna Hawkes (cochair), independent, UK; Emorn Udomkesmalee (cochair), Mahidol University, Bangkok, Thailand; Endang Achadi, University of Indonesia, Jakarta; Arti Ahuja, Women and Child

Development, Odisha, India; Mohamed Ag Bendech, Food and Agriculture Organization of the United Nations, Rome; Komal Bhatia, Institute of Development Studies, Brighton, UK; Zulfiqar Bhutta, University of Toronto, Canada; Monika Blossner, World Health Organization, Geneva; Elaine Borghi, World Health Organization, Geneva; Kamilla Eriksen, MRC Human Nutrition Research, Cambridge, UK; Jessica Fanzo, Johns Hopkins University, Baltimore; Patrizia Fracassi, Scaling Up Nutrition Secretariat, Geneva; Laurence M. Grummer-Strawn, World Health Organization, Geneva; Elizabeth Kimani, African Population and Health Research Centre, Nairobi, Kenya; Julia Krasevec, UNICEF, New York, NY; Natasha Ledlie, International Food Policy Research Institute, Washington, DC; Yves Martin-Prével, Institut de recherche pour le développement, Marseille, France; Purnima Menon, International Food Policy Research Institute, New Delhi; Eunice Nago Koukoubou, University of Abomey-Calavi, Benin; Holly Newby, UNICEF, New York, NY; Rachel Nugent, University of Washington, Disease Control Priorities Network, Seattle, USA; Stineke Oenema, Interchurch organization for development cooperation (ICCO) Alliance, Utrecht, Netherlands; Leonor Pacheco Santos, University of Brasilia, Brazil; Judith Randel, Development Initiatives, Bristol, UK; Jennifer Requejo, Partnership for Maternal, Newborn & Child Health, World Health Organization, Geneva; Tara Shyam, Institute of Development Studies, Brighton, UK; Boyd Swinburn, University of Auckland, New Zealand. We acknowledge the contributions from IEG member Rafael Flores-Ayala, Centers for Disease Control and Prevention, Atlanta.

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Additional Information

Intl Food Policy Res Inst
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Published on
Sep 15, 2015
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Social Science / Agriculture & Food
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**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. **

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

From the Trade Paperback edition.
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