Co-Organized by the National Information Platform for Nutrition (NIPN), the Ethiopian Public Health Institute (EPHI), the International Food Policy Research Institute (IFPRI), the GIZ and the Norwegian Public Health Institute (NIPH).
Recording of this webinar is forthcoming
Currently, there is an urgent need to transform the way in which we produce and consume food if we are to address the current global burden of malnutrition and ill health associated with poor diets, while also reducing the environmental impact associated with food production. A healthy and sustainable diet is one that balances multiple dimensions, including nutrition, health, and culture, alongside a lower environmental impact.
This webinar highlighted the importance of sustainable and healthy diets and the role of NPHIs. This webinar is part of the collaboration between EPHI and organized in collaboration with the Norwegian Public Health Institute (NIPH), under the BIS-Ethiopia project.
- Introduction - Dr. Aregash Samuel, NIPN Ethiopia National Coordinator, Senior Researcher at the Food Science and Nutrition Research Directorate, EPHI, Addis Ababa, Ethiopia
Moderator - Dr. Masresha Tessema, Director for the Food Science and Nutrition Research Directorate, EPHI, Addis Ababa, Ethiopia - Dr. Helle Margrete Meltzer, a senior researcher from NIPH elaborated on how sustainability is incorporated in the new Nordic food-based dietary guidelines.
- Dr. Line Haug, senior researcher from NIPH, presented the Center for Sustainable Diets at NIPH.
- Dr. Yewelsew Abebe, Senior Nutritionist, Freelance consultant, Addis Ababa, Ethiopia - shared her views from the Ethiopian context.
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