Hunger has been rising globally since 2014, the risk of famine in some countries is real and malnutrition rates are still very high. Having been a world leader on nutrition through its last seven-year budget, the EU needs to take up its responsibility again, argue a group of advocates.
Food supplements can improve public health and reduce pressure on the sustainability of healthcare systems in the EU. However, to achieve the full potential of the sector, the EU needs a clear political strategy and stable legislative framework write MEPs Simona Bonafè and Pascal Arimont.
Although everyone can benefit from a healthier diet, the impact of good nutrition can be life-changing to vulnerable populations affected by malnutrition. Share your support on social media with #NutritionForZeroHunger.
Dr David Heber is the chairman of the Herbalife Nutrition Institute (HNI), which promotes excellence in nutrition education for the public and scientific community and sponsors scientific symposia. The HNI editorial board is made up of key scientific opinion leaders …
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It is a pivotal time for nutrition companies across the world as more and more people take aim at making healthy living a priority. How can nutritional products manufacturers achieve product quality, consistency and transparency?
Obesity rates have tripled, making it the biggest threat to public health. At Herbalife Nutrition, we’re committed to effecting change where it is needed most.
The evidence is clear: to secure a thriving future for people and planet we need to collectively transform our eating patterns towards healthier, more plant-rich diets. The EU’s common agricultural policy (CAP) can facilitate this transition. But several misunderstandings hinder progress.
Breakfast is frequently regarded as the most important meal of the day, and although every meal is important, science has shown that a daily breakfast provides a wide range of health benefits not only on physical, but also on mental health.
Nowadays, fibre intake in most European countries is below the recommended levels, with average intakes as low as 12.7 and 13.6g per day in Spain and UK, respectively.
Remember those heady days, right around New Year’s Eve, when you made a resolution to finally get yourself a gym membership and start working out again? Because you were dedicated to making 2019 the year you shed those extra pounds …
Until now, research to address the rising incidence of overweight, obesity and metabolic diseases has focused on analysing the impact of diet composition by asking: what are we eating? However, less attention has been paid to another aspect of nutrition: when are we eating?
We live in fascinating times where technology is evolving at an ever-increasing pace, spurring major shifts in many industries. This is also the case for the fertilizer sector, writes Jacob Hansen, director general of Fertilizers Europe.
Beer drinkers like clear, consistent, honest communication. That’s why Europe’s brewers have voluntary committed to providing consumers with the list of ingredients and nutrition information in full accordance with EU law, a decision welcomed by policymakers and NGOs alike.
‘Evidence-based policy-making’ constitutes one of the key slogans of the Juncker Commission and the Better Regulation agenda. But reality reveals a wide gap between theory and practice, writes Daniel Guéguen.
Over the past fifty years, the EU has done a stellar job in moving from a very fragmented national approach to animal disease control to a progressively more harmonised system of animal health measures, disease surveillance, diagnosis and control, writes Roxane Feller.
You are what you eat, the saying goes, but what about what we drink? Dietary regulations across Europe need to be stricter if digestive disease rates are to fall, writes Thierry Ponchon.
A can of soup, a carton of juice, a bottle of wine.When shopping for any of the above, it stands to reason that you could turn to the calories or inspect the ingredients. As you’d imagine, food and drink producers are obliged to label their produces’ ingredients and calorie content. Wine, however, is exempt.
The withdrawal of millions of eggs from the market produced in the Netherlands and Belgium should motivate the EU to shift towards a different model of agriculture, argues Martin Dermine.
Consumers make hundreds of choices every day, some of which imply weighing the tradeoffs of joy versus long term health. These are highly subjective decisions, and in a free society adult consumers should have the right to make these choices and not have them dictated to them by public health tsars, writes Fred Roeder.
Bacteria are becoming more resistant and only a few new types of antibiotic have been introduced in recent decades. Humanity could once again suffer millions of deaths each year from infectious diseases, warn Lars Adaktusson and Magnus Oscarsson.
As the world focuses elsewhere, two untested varieties of genetically modified maize are slowly manoeuvring their way through the legislative hoops of the European institutions towards Europe’s fields, writes Mute Schimpf.
The contribution of animal-source foods to global warming cannot be ignored. But encouraging everyone to become vegetarian or even vegan can’t be the silver bullet solution envisioned by some, argues Polly Ericksen.
The European Commission has consistently failed to deliver commitments on promoting healthy and sustainable diets. New plans to increase rather than reduce meat consumption are proving difficult to stomach, argues Dr Joanna Swabe.
