As a key contribution of the International Partners of the Center of Excellence in Food Risk Communication, our International Partner Organizations are pleased to share these food risk communication resources with our stakeholders:
Effective food risk communication is intended to share knowledge and understanding about potential risk in a manner that helps consumers make well-informed decisions. It also is widely beneficial for the public and promotes safe and healthy living, appropriate behavior, and avoidance of undue harm.
Both traditional and modern agricultural practices, as well as food processing technologies and food ingredient applications, continue to evolve and provide a diverse and unique food supply to the growing global population.
In developed countries, consumers demand and enjoy flavorful, nutritious, safe, convenient, and affordable foods. While consumer preferences often drive innovation, new products and processes are frequently met with speculation and require additional information and education to improve consumer awareness and understanding. In developing countries, the lack of adequate nutrition and access to food is a vitally important challenge that the world must collectively rise to address.
Research continues to point to the importance of nutrition during every stage of life, especially as it relates to risk of chronic disease. Specific risks can be minimized during different life stages through appropriate dietary approaches.
While the potential health benefits of a nutrient-rich diet are well-documented, the overall consequences of nutritional intake is often overlooked. Consumers are frequently affected by negative information in the media regarding potential risks like chemicals in food. Information on nutrition and health should be at the forefront of any broad-based communication strategy focused on health risk-reduction.
In the quest for the safest possible food supply, the entire food chain – from farmers to distributors to processors to retailers – works with government and health officials to prevent foodborne illness.
Through regulations and expanded research, surveillance, detection, and education programs, food producers will strengthen mechanisms to identify, control, and respond to outbreaks of foodborne illness or deliberate acts against the food supply.
All members of the food system can do their part to help ensure the safety of food and reduce risk. Informed consumers take action by learning how to buy, prepare, and store food.