Food Security: From Local to Global, will be the focus of the Society for Nutrition Education's 2009 annual conference, but this single event is just one small step in fighting world hunger. Food security remains a top priority around the world and requires immediate attention in order to combat the issues of poverty, poor nutrition, hunger and deficiencies. The Society for Nutrition Education (SNE) encourages its members and the public to get involved and make a difference in their own communities.
World Food Day (WFD) is a worldwide event designed to increase awareness, understanding and informed, year-around action to alleviate hunger. It is observed each October 16 in recognition of the founding of the UN Food and Agriculture Organization (FAO) in 1945. The first World Food Day was in 1981. In the United States the endeavor is sponsored by 450 national, private and voluntary organizations.
Although there are events taking place year-round, World Food Day brings light to other ways you can get involved and help on this historic day. Please review the list below for ideas provided by the FAO.
FAO advises that many events are already planned for this day. To learn how you can get involved in your local community, you can review the list of National WFD USA Sponsors and find out what is being done at different levels to provide food security for all. Many of the organizations have local chapters or offices in your area. Contact them for additional information or ideas. The list can be found at http://www.worldfooddayusa.org/?id=11389.
FAO will also be holding a teleconference. This year's program will examine the issues affected, the challenges posed and diversity of approaches that will be required to respond to the problem of food security. The program will be broadcast live from Washington DC, Thursday, October 16th, from noon to 3:00 p.m., Eastern Time. There is no fee for registration. If you would like to participate, please contact U.S. National Committee for World Food Day at 202-653-2404.
|Contact: Amanda Cook|
Elsevier Health Sciences