Food marketing exposure and power and their associations with food-related attitudes, beliefs and behaviours: a narrative review
August 3, 2022
This World Health Organization (WHO) review extends the findings of the 2009 WHO review by adding evidence and perspectives on more contemporary types of marketing, reflecting the growth in internet use and food marketing via digital and social media over the last decade. It confirms that […]
Nudging Vegetables: Promising Research Results
February 2, 2022
This webinar explores how nudge-based approaches increase vegetable consumption among young adults in mass eating contexts. “Eat your vegetables” is a refrain many university students hear so often that they tune it out. But what if they were quietly nudged to choose better options while in […]
Food and nutrition highlights 2020: Helping you maintain and improve your health
October 14, 2021
The second annual Food and Nutrition Highlights 2020 Report provides an overview of the work Health Canada undertook in 2020 to support healthy eating, food safety and innovation, as well as how Health Canada contributed to the Government of Canada’s comprehensive response to the COVID-19 pandemic.
7 Key Findings on The Benefits of Healthy School Meals for All
June 22, 2021
This infographic presents the 7 key findings from a systematic review that reveals how healthy school meals for all benefit students and schools.
Assessing the existing evidence base on school food and nutrition policies: a scoping review
June 21, 2021
This report by the World Health Organization presents the results of a scoping review conducted in 2019 to identify and map existing evidence on the effects of school food and nutrition policies on health-related outcomes in children of school age. School-based food and nutrition interventions were […]
The Environmental Impacts of Sustainable Dietary Patterns
June 18, 2021
This evidence brief produced by PHO reviews the sustainability of different types of diets and their impact on nutritional and environmental outcomes.
WHO global sodium benchmarks for different food categories
June 18, 2021
This publication produced by the WHO presents a set of global benchmarks for sodium levels in more than 60 food categories and outlines the process and method through which the WHO sodium benchmarks were established. Around the world, consumption of processed food is a rapidly increasing […]
Nutrition in Food Banking Toolkit
May 23, 2021
This toolkit by Feeding America outlines how to build cultural competence at the organizational, partner and individual level. The guide also focuses on the purpose and benefits of food bank nutrition policies that lead to a more nutritious food supply for communities experiencing food insecurity. Please […]
The Healthy Food Environment Policy Index (Food-EPI): European Union
April 25, 2021
This report by Policy Evaluation Network outlines an assessment of European Union (EU)-level policies influencing food environments and priority actions to create healthy food environments in the EU.
Mettez la main à la pâte!
April 8, 2021
This booklet includes over 20 recipes for healthier baked goods that comply with the Ministry of Education’s School Food and Beverage Policy (PPM/150). It can be used by parents, students, school councils, community volunteers and school staff for making baked goods to be sold in schools […]