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Today, October 16, is World Food Day. Together, we reflect on the theme: Right to Food for a Better Life and a Better Future - Impact of Diet, Food Components and Food Processing on Body Weight Regulation and Overweight Related Metabolic Diseases In February 2019, the JPI HDHL launched METADIS, a 3rd call organised under the umbrella of ERA-Net HDHL-INTIMIC to promote collaborative international research on nutrition and health.
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In February 2021, the JPI HDHL launched FOOD_HYPERSENS, the 6th call organised under the umbrella of ERA-Net ERA-HDHL to promote collaborative international research on nutrition and health. - Image
In 2019, JPI HDHL and its ERA-Net HDHL-INTIMIC organized a call for research projects aimed at better understanding the impact of diet, food components, and food processing on body weight regulation and metabolic diseases related to overweight. The results of the funded projects were presented during a final symposium held on December 5th. - Image
Last month, the Strategic Board of the HDHL Food4Health project kicked off during a full day meeting in Brussels. - Image
Read the interview with our new Chair Eileen Gibney. She shares her vision on societal challenges and the future of sustainable food systems. - Image
On Monday, November 27th, the Joint Programming Initiative on Agriculture, Food Security and Climate Change (FACCE-JPI) and Healthy Diet, Healthy Life (HDHL) organised a joint workshop on vertical and horizontal coherence for sustainable food systems. The topic was: “The (im)possible coherence? – Science-Policy, Blockages and Transformation” - ImageThe strategic goal of HDHL is to improve dietary patterns in an environmentally-sustainable way, based on insights and developments in food, nutrition and the social and health sciences, and to develop evidence-based recommendations for healthy diets and for innovative formats for food products. In this way, HDHL will continue to work towards achieving its vision, which is that by 2030 all…
- Preventing peanut allergy through improved understanding of the transcutaneous sensitisation route, novel food processing and skin care adaptations