Marketing of Foods High in Fat, Salt and Sugar to Children

From the new WHO report on marketing to children:

The promotion of potentially unhealthy food and beverage products is now widely recognized in Europe as a significant risk factor for child obesity and for the development of diet-related noncommunicable diseases. Reviews conducted for WHO, for European parliamentarians  and for national agencies in Europe and the United States of America  have all concluded that, despite substantial gaps in the evidence, advertising and the promotional marketing of foods and beverages have enough effect on children’s diets to merit action.
As a result, a series of policy responses have emerged in the last decade. The WHO 2004 Global Strategy on Diet, Physical Activity and Health  stated that food advertising messages that encourage unhealthy dietary practices should be discouraged, and that governments “should work with consumer groups and the private sector (including advertising) to develop appropriate multisectoral approaches to deal with the marketing of food to children, and to deal with such issues as sponsorship, promotion and advertising” (paragraph 40(3)).
In May 2006, WHO held a stakeholder forum and expert technical meeting on the issue in Lysbu, Norway. The resulting report urged Member States to take “bold, innovative action at both national and global levels” to reduce the promotion of energy-dense, micronutrient-poor food and beverages to children. It noted that advertising to children included: (i) promotion that is deliberately targeted at children and scheduled to reach them, and (ii) promotion targeting other groups but to which children are widely exposed.

WHO Does 20 Questions on GMOs

The World health Organization has produced a 20 question overview of the current thinking on GMOs designed for the lay reader. For 20 questions, it's pretty far ranging and comes off as pretty balanced about the issues surrounding GMOs. Here's the first two questions, the rest are at the link above or downloadable as an English pdf.

20 questions on genetically modified foods

20 QUESTIONS ON GENETICALLY MODIFIED (GM) FOODS

Q1. What are genetically modified (GM) organisms and GM foods?
These questions and answers have been prepared by WHO in response to questions and concerns by a number of WHO Member State Governments with regard to the nature and safety of genetically modified food.
Genetically modified organisms (GMOs) can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. The technology is often called “modern biotechnology” or “gene technology”, sometimes also “recombinant DNA technology” or “genetic engineering”. It allows selected individual genes to be transferred from one organism into another, also between non-related species.
Such methods are used to create GM plants – which are then used to grow GM food crops.
Q2. Why are GM foods produced?
GM foods are developed – and marketed – because there is some perceived advantage either to the producer or consumer of these foods. This is meant to translate into a product with a lower price, greater benefit (in terms of durability or nutritional value) or both. Initially GM seed developers wanted their products to be accepted by producers so have concentrated on innovations that farmers (and the food industry more generally) would appreciate.
The initial objective for developing plants based on GM organisms was to improve crop protection. The GM crops currently on the market are mainly aimed at an increased level of crop protection through the introduction of resistance against plant diseases caused by insects or viruses or through increased tolerance towards herbicides.
Insect resistance is achieved by incorporating into the food plant the gene for toxin production from the bacterium Bacillus thuringiensis (BT). This toxin is currently used as a conventional insecticide in agriculture and is safe for human consumption. GM crops that permanently produce this toxin have been shown to require lower quantities of insecticides in specific situations, e.g. where pest pressure is high.
Virus resistance is achieved through the introduction of a gene from certain viruses which cause disease in plants. Virus resistance makes plants less susceptible to diseases caused by such viruses, resulting in higher crop yields.
Herbicide tolerance is achieved through the introduction of a gene from a bacterium conveying resistance to some herbicides. In situations where weed pressure is high, the use of such crops has resulted in a reduction in the quantity of the herbicides used.