In rural sub-Saharan Africa, where malnutrition in all its forms is rife, the greatest gap between the availability of foods and the foods needed for a nutritious diet are faced during the ‘hunger season’.

This study traces the consumption of animal-source foods (ASF) during a period of rapid economic change and food system transformation in Myanmar.

This paper examines whether the combined participation in workfare and food grain subsidy programmes in India impacts the nutritional and health status of women and children, using body mass index (BMI) and short-term morbidity as indicators.

Looking back at the development of successful enabling environments for nutrition may inform policymakers on how to accelerate progress to end all forms of malnutrition by 2030.

Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations.

Background: Inequity in child development is found at early age, but limited evidence exists on whether these gaps change over time and what are the mediators.

This study aimed to test the acceptability, cultural appropriateness, consumers' understanding, and practicality of the Ethiopian food-based dietary guideline's messages, tips, and food graphics.

Achieving gender equality and women’s empowerment in food systems can result in greater food security and better nutrition, as well as more just, resilient and sustainable food systems for all.

We modeled six interventions to study the scenarios’ impact on agrifood systems, undernutrition, access to healthy diets, and the environment.

Blue foods play a central role in food and nutrition security for billions of people and are a cornerstone of the livelihoods, economies, and cultures of many coastal and riparian communities.

Access to sufficient and clean freshwater is essential for all life. Water is also essential for the functioning of food systems: as a key input into food production, but also in processing and preparation, and as a food itself.

This chapter looks at food system innovations and digital technologies as important drivers of productivity growth and improved food and nutrition security.

The number of people living in rural areas of low and middle-income countries is projected to increase in the coming decades. It is in the rural areas of these countries where a large majority of the world’s extreme poor reside.

Food system transformation provides the opportunity to shift current trends in all forms of malnutrition, prioritizing the availability and affordability of nutritious food for all – from shifting priorities in agricultural production, to improved

How does nutrition improve? We need to understand better what drives both positive and negative change in different contexts, and what more can be done to reduce malnutrition.

The policy measures of the government of Nigeria to restrain the spread of COVID-19, particularly in the initial three months (April – June 2020) led to significant disruptions to household livelihoods and food security.

In developing countries, a substantial amount of perishable and often highly nutritious commodities, such as fruits and vegetables, are lost after harvest, mainly caused by the lack of key infrastructures, such as electricity and cold chain facili

One Health has been defined as an approach to the pursuit of public health and well-being that recognizes the interconnections between people, animals, plants, and their shared environment.

A critical, yet underexplored, dimension of food systems is how consumer food preferences and beliefs interact with the food environment. We present a consumer-centered approach to identifying options for improving diets.

Global success case analyses have identified factors supporting reductions in stunting across countries; less is known about successes at the subnational levels.