GalleryFrom farm to plate: French chef keeps food safe
Jean-Marc Roman, owner/chef of the Café du Rhône in Haute Savoie, France, follows a longstanding tradition of preparing local products of top quality and freshness while also adhering to the five keys to safer food recommended by WHO. Patrons of his restaurant can enjoy the delicious local specialties Roman prepares, confident that their meal will not cause foodborne illness.
GalleryFrom kebabs to fattoush – keeping Lebanon’s food safe
Lebanon’s food is considered a national treasure, and the country’s cuisine is appreciated worldwide. Local people and visitors love to search for the best of the best, from the tastiest kebabs at a simple roadside stand to high cuisine at sophisticated restaurants. However in recent years Lebanon’s government has observed an increase in foodborne illnesses, which shed light on issues in the safety of the food chain.
Making street food safe in Viet Nam
South-east Asia is known for its astonishing variety of inexpensive and delicious street food. In Viet Nam, eating street food is a local way of life. From quick snacks to entire meals, the Vietnamese capital Hanoi offers it all on the pavement. Over a bowl of Pho Bo (a typical Vietnamese beef noodle soup) WHO sat down with Dr Nguyen Thanh Phong, Director-General of the Viet Nam Food Administration, to learn how Viet Nam makes its tasty street food safe for consumption.
GalleryHaiti: safe food in rural schools
Every day at lunchtime, dozens of children pour into a newly built canteen next to their school in Palmiste Tampe, Haiti. They and their parents can feel safe about the food they are eating since it comes from a kitchen set up by World Central Kitchen, a non-profit organization that provides safely prepared food and education about it to schools in remote areas.
GalleryEl Salvador: Women spread the word on food safety
Growing her own food and making sure that food is safe are relatively new skills for Rodriguez. In 2013 she participated in an educational programme supported by the World Health Organization (WHO), working in collaboration with El Salvador’s government and other United Nations partner Organizations: the Food and Agriculture Organization (FAO), United Nations Development Programme (UNDP), UNICEF, UNWomen, and the World Food Programme (WFP).
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