Zinc deficiency affects around 17% of the world’s population, mostly in developing countries. In Pakistan, the most recent national nutrition survey indicated that over 40% of women are zinc deficient. Could using a new type of flour in cooking help tackle this deficiency?
The principle of joined-up food policy has been circulating for at least twenty years, but now is the time to put it into practice, says Dr Kelly Parsons (City University of London).
- Date: 29 October 2019
Cross-stakeholder collaboration is required for food system transformation; a key message from the GFS Resilience of the UK Food System in a Global Context programme’s recent stakeholder event in Edinburgh.