The GAIN-IPAN LAoFM certification training course is structured into three (3) progressive competency levels (Foundational, Intermediate, and Advanced). This Course is tailored made for industry professionals, private candidates, and technical staff of corporate organizations.
Join the event in connection with COP26 where one of the Sustainability Governing Principles is to encourage healthy living. At the Global Food Talk you will gain knowledge on game-changing solutions, scalable actions and partnership models for healthy, sustainable development, be inspired by international stakeholders focusing on the securement of nutritious food for all and become motivated to take action towards the 2030-agenda.
From October 2020 to December 2021, EatSafe conducted bi-weekly consumer and vendor surveys in traditional markets to assess the functioning of markets and market actors under COVID-19. The resulting Bulletins and Traditional Market Reports present detailed reports on trends in consumer resilience, vendors' business impacts, and food price changes.
EatSafe conducted a focused ethnographic study to examine perceptions, knowledge, and experience related to food safety among consumers and traditional food market vendors in Birnin Kebbi, Nigeria.
Listen to GAIN's Bonnie McClafferty on Food Talk with Dani Nierenberg (by Food Tank) titled "Ep. 264. Bonnie McClafferty Discusses The Safety of Food Markets."
Listen to GAIN's Bonnie McClafferty on Food Safety Magazine's Food Safety Matters Podcast, titled "Ep. 104. Bonnie McClafferty: Food Safety Needs to Be a Business Model"
Designed to inspire EatSafe team members’ creativity and imagination prior to and during the EatSafe Intervention Sprint, this tool described the features, benefits, and enabling infrastructure of over 100 consumer-first food system innovations using Human Centered Design.
EatSafe reviewed existing normative guidelines that could be used by governments and other enabling organizations to promote safer food in traditional markets.
This webinar place five priority areas of food safety in front of regional thought leaders to move us toward Actions for Food Safety Transformation. Regional leaders will share their insights on these priorities and the realities on the ground for making them happen considering, politics, financing, scalability, inclusivity and gaps in capacity and infrastructure.
Providing access to close to half of consumer nutrition needs, SMEs are the key drivers of the Food System. They integrate markets hence reducing poverty and hunger. SMEs create opportunities that improve equity by enabling environments for the youth, women and other marginalized groups.