NAPP Visiting Professors
Nigeria Agricultural Policy Project (NAPP) Visiting Professors to Michigan State University arrive Detroit, USA. Prof. A. Coker [FUTMINNA], Prof. O. Alimba [EBSU], Prof. G. Abu [FUAM].
Posts
Global Food: Don’t Waste It, Consume It
BY: Chukwudi Charles Olumba Ebonyi State University, Abakaliki and NAPP Scholar [2019] Source: http://www.fao.org/food-loss-and-food-waste/en/ Across global food systems, food loss and waste is a widespread issue, posing a challenge to food security, food safety, the economy, and environmental sustainability. It affects food supply chains by lowering income for food producers, increasing costs for food consumers, and reducing access to food. Food waste, as defined by the Food and Agriculture Organization (FAO), is food fit for human consumption that is wasted at the retail or consumer level. Food loss differs from waste, as it is food that is lost during production, post harvest, and processing. Food waste is most common in developed countries while food loss is most common in developing countries. Both food waste and loss account for 30% of all food produced globally. For instance, In the United States, about ...
THE ROLE OF CONSUMERS IN FOOD TRANSFORMATION AND NUTRITIONAL OUTCOMES
Hephzibah Onyeje Obekpa, University of Agriculture Makurdi and NAPP Scholar (2019 ) The world is facing an epidemic of poor diets and this will not go away by itself until we all work together to overcome this problem. Food transformation is an important determinant of nutritional outcome and households can make a significant impact in the way they transform their foods by the little things they do every day. To an extent, food transformation is dependent on the attitudes, control, knowledge, and capabilities of the consumer and on the types of foods available and purchased for transformation as meals. Food transformation begins with all the processes or stages the food goes through from point of purchase to its final consumption. Starting from the farm to markets and then people’s homes and tables, everyone can make an effort towards good transformation of food to ensure healthy and nutritious diets which translates to positive nutritional outcomes.Consumers should make thei...