Relevant platforms

Intergovernmental platforms and other fora

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The Committee on Food Security

The Committee on World Food Security (CFS) was set up in 1974 as an intergovernmental body to serve as a forum in the United Nations System for review and follow up of food security policies.

In 2009, the Committee went through a reform process to ensure that the voices of other stakeholders were heard in the global debate on food security and nutrition. The vision of the reformed CFS is to be the most inclusive international and intergovernmental platform for all stakeholders to work together in a coordinated way to ensure food security and nutrition for all.

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The UNSCN as a member of the CFS Advisory Group
CFS website
CFS brochure

14th International Postgraduate Course on the Production and Use of Food Composition Data in Nutrition 1-6 October 2017 / Wageningen, The Netherlands Deadline for registration: 15 June 2017   Background Compilations of data on the nutritional composition of foods are essential tools for…
Course - Transforming Nutrition: Ideas, Policies and Outcomes 17- 21 July 2017 / Institute of Development Studies, Brighton, UK This five-day course will lead participants through cutting edge knowledge and evidence on nutrition globally.  Using an…
Webinar on Women's Empowerment in Agriculture: Unexpected Impact of Farmer Nutrition Schools April 5, 2017 | 9:00-10:30 a.m. EDT  In Bangladesh, women are relatively less empowered in comparison to the male members in the household. In most cases, they are not in a position to take part…
UNSCN Discussion Paper - Global Governance for Nutrition and the role of UNSCN This paper aims to describe the current nutrition architecture and provides a detailed overview of the main nutrition actors and their mandate. It highlights the role of UNSCN in the architecture…
Guidelines on assessing biodiverse foods in dietary surveys Biodiversity is critical to the availability of nutrients in a diversified diet that supports health and well-being, as well as to the sustainability of the natural resource base upon which food…