Author: Gerald Cheruiyot Reviewed by: Sarah Anderson, Professor Sumantra (Shumone) Ray Who’s going to dominate the race in the health field? It may not simply be those who develop the next breakthrough therapy. It may be those willing to invest in the research needed to understand the whole picture. Prof Sumantra Ray, Chief Scientist at the NNEdPro Global Institute for Food, Nutrition and Health, recently joined TRT World's Roundtable, hosted by Enda Brady, for a wide-ranging discussion on the arrival of GLP-1 pills in Europe. The panel brought together Prof Ray in Toronto, nutritionist Kim Pearson in London, and consultant endocrinologist Dr Mary Ryan in Limerick, Ireland. Together, the panellists explored what the arrival of oral GLP-1 treatments could mean for weight management, while considering the wider clinical, nutritional and behavioural factors that need to remain part of the conversation. A rapidly changing treatment landscape With oral GLP-1 treatments entering the European market, the landscape of weight management is evolving rapidly. A daily tablet offers an alternative to injectable treatments and could make these therapies more accessible to people who may be reluctant to use injections. But as treatment options expand, so too does the need to consider how these therapies are used in practice. The discussion explored questions about effectiveness, side effects, stopping treatment and, importantly, the clinical support needed to ensure treatment is appropriate for everyone. Beyond the pill GLP-1 and incretin-based therapies are not one-size-fits-all. Patients need appropriate clinical assessment before treatment, with decisions tailored to their individual clinical needs and a holistic view of safety, nutrition and long-term wellbeing. As Prof Ray put it, “The most important thing for us to remember is that one size does not fit all, and that treatments need to be tailored to the clinical requirements of individuals. This means clinically qualified professionals need to be involved and consulted to provide advice, whether it’s the pill or the jab.” This is particularly important as these treatments can have wider implications for appetite, dietary intake and nutritional status. Where does nutrition fit in? When appetite is significantly reduced during treatment, attention to diet and lifestyle becomes even more important. Supporting adequate food and micronutrient intake, alongside appropriate lifestyle approaches, can play an important role in maintaining nutritional wellbeing during treatment. Yet, as the evidence around these therapies continues to evolve, important questions remain about how medication, nutrition and behaviour can work together to support better and more sustainable outcomes. Keeping Pace with the Evidence The rapid development of GLP-1 and incretin-based therapies makes it increasingly important for research to keep pace with clinical practice. Understanding medication alone is not enough. We also need to consider how these treatments interact with nutrition, behaviour, lifestyle and the wider determinants of health. The opportunity is therefore not simply to develop new treatments, but to understand how to use them effectively and responsibly to translate scientific advances into meaningful and sustainable improvements in health. This broader approach reflects NNEdPro’s commitment to advancing the science of food, nutrition and health, connecting disciplines and translating evidence into real-world impact. As GLP-1 therapies become increasingly accessible across Europe and beyond, the challenge will be ensuring that innovation is matched by evidence, safety, professional expertise and personalised care. That is where wider conversation around food, nutrition and health becomes essential. Want to hear the full discussion? https://youtu.be/uug-QAWb4_A?si=I3rHl7mQXNL64RfG

Author: Rishi Khiroya Reviewed by: Sarah Armes, Sarah Anderson Based on the IANE webinar presented by Jaroslav Guzanic Culinary education is often reduced to recipes and technique, yet a recent IANE webinar presented by research chef and culinary educator, Jaroslav Guzanic, suggested there is far more to the story. The session explored how sensory science, design thinking, and precision cooking can reshape the way culinary skills are taught and understood. Rather than treating cooking as a purely technical skill, the webinar framed it as an interconnected system, drawing on fields ranging from neurogastronomy to nutrition education to explore the deep links among what we eat, how we experience it, and its effect on our health. Exploring the Space Between Taste, Flavour, Experience and Health The webinar's key objective was to examine this space, recognising that these elements are far more interconnected than commonly assumed. It can be approached from several angles, including the neurological (brain chemistry), the philosophical (how we define reality), and the user experience (how designers shape our experiences). A synthesis of existing literature, empirical findings, and educational frameworks was presented, drawing together neurogastronomy, culinary arts and science, nutrition and public health, and nutrition education into a redesigned framework, positioning the teaching kitchen not simply as a place to learn recipes, but as a product and service capable of shaping knowledge, attitudes, behaviours, and engagement. Theoretical and Practical Gaps in Nutrition Education Using an iceberg model, Jaroslav illustrated how nutrition education typically focuses on what is visible above the surface: understanding nutrients, food groups, and basic cooking demonstrations, often delivered through a "predominantly one-size-fits-all" approach. Beneath the surface lie less visible but equally important gaps, including a limited understanding of the space among taste, flavour, experience, and health; a lack of design thinking; low levels of cultural and agroecological education; and minimal focus on the experiential user journey and its barriers. Methodology and Key Findings The research used a mixed-methods design, combining qualitative and quantitative data gathered from structured taste testing and participants' own personal reflections on their food experiences. A total of 24 participants took part in exploratory pilot culinary sessions conducted in Switzerland between May 2024 and June 2025, with 58% participating in more than three sessions. The results highlighted just how personal and inconsistent perceptions of taste and diet can be. 75% of participants expressed a subjective view of what constitutes a traditional diet and of taste, and 61% were not thinking about or aware of nutritional guidelines when preparing meals. 51% reported facing barriers when understanding recipes and recipe design, and 57% made food choices largely based on learned preferences, family habits, and trends rather than nutritional reasoning. Perhaps most strikingly, 82% of participants reported a personalised sense of taste and used specific descriptions that did not correlate with the actual taste, underscoring how subjective and socially shaped taste perception is. From Regular Eating to Conscious Eating The webinar distinguished between different levels of eating experience. "Regular experience" centres on pleasure and socialising in curated dining settings. "Self-awareness," through mindful eating, shifts focus inward to hunger and fullness cues. Beyond this sits "conscious eating," which considers the origin, ethical impact, and nutritional quality of food, aligning habits with personal values such as sustainability. Real participant reflections, such as why lentils turned mushy despite following the recipe exactly, illustrated the gap between reproducing a recipe and truly understanding why food behaves as it does. Biological and Cultural Dimensions of Taste The webinar unpacked the "anatomy of a flavour profile", noting that taste accounts for only a small fraction of flavour perception, with aroma contributing up to 80%, alongside texture and temperature. Beyond biology, taste was also framed by cultural identity and by economic, cultural, symbolic, and social forms of capital. Cooking Techniques, Food Pairing and Practical Outcomes A breakdown compared cooking techniques, including steaming, boiling, and microwaving, against their impact on food bioactives and their best culinary uses, noting that boiling causes severe nutrient loss while steaming does not. A food pairing table further linked ingredients like balsamic vinegar and fish sauce to their flavour contributions and scientific rationales, such as balancing acidity with bitterness. Before-and-after comparisons showed visible improvements in participants' plating and technique following coaching, while kitchen layout comparisons demonstrated how spatial design can reduce wasted steps. Reported gains included plating, food pairing, and design thinking skills, though barriers remain, including low standardisation across programmes and a persistent gap between AI-driven tools and human creativity. Final Reflections Overall, the webinar demonstrated that culinary education is evolving into a more interdisciplinary field, blending sensory science, cultural identity, and design thinking rather than relying solely on recipes. The findings reinforce the idea that meaningful culinary education must account for the full "food architecture", recognising that food is not only perceived but also felt, and that closing the gap between scientific findings and lived experience will be central to its future.

Guest Author: Michelle Tant, Senior Midwife at University of Brighton Reviewed by: Gerald Cheruiyot, Sarah Anderson World Breastfeeding Week (WBW), running from 1-7 August 2026, is a global campaign coordinated by the World Alliance for Breastfeeding Action (WABA) in partnership with WHO and UNICEF, aimed at promoting, protecting, and supporting breastfeeding worldwide. In 2026, the theme, “Breastfeeding for a sustainable start in life: strengthen what works”,  emphasises building long-term, equitable support structures for breastfeeding mothers, moving beyond short-term encouragement to systemic change (WABA 2026). The importance of breastfeeding extends far beyond the multitude of physiological benefits it affords to both the breastfeeding mother and baby. It extends to the psychological, emotional, and relational realms, establishing it as a truly holistic and scientifically based phenomenon with benefits not only for the breastfeeding dyad but also for wider society. Most women, with support, can breastfeed, and breast milk is unique to each woman, reflecting the baby's changing needs. Your diet has little-known impact on breastmilk composition but can affect the taste. The benefits of breastfeeding are well documented and begin with even a single feed. Breastmilk provides immunological support in the form of immunoglobulins and human milk oligosaccharides, as well as short-chain fatty acids that act as prebiotics (David et al., 2022). They build a healthy gut microbiome and act to form a protective intestinal barrier. Furthermore, they activate the digestive system, ensuring optimal nutrient absorption. When combined with skin-to-skin at birth and regularly within the early postnatal period, a powerful biological loop is formed whereby the newborn's skin is colonised with healthy, protective bacteria. During breastfeeding and skin-to-skin contact, the hormones oxytocin and prolactin are released, reducing stress and helping establish a robust milk supply. When women are well supported in the breastfeeding experience, it is known to lower the risk of postnatal depression and anxiety, as cortisol can be inhibited by oxytocin. For the baby, when oxytocin rises in response to suckling at the breast, a pathway to secure attachment is established, along with all the associated benefits as the child grows (Modak et al., 2023). The breastfed baby is at a lower risk of respiratory and gastrointestinal infections, type one diabetes and even sudden infant death syndrome (SIDS). Breastfeeding mothers suffer lower rates of ovarian and breast cancers, cardiovascular disease and osteoporosis. In this respect, breastfeeding support can be seen as an investment in global health, with the imperative appearing particularly stark when expressed in economic terms. It is estimated that the global economic cost of suboptimal breastfeeding is in excess of 340 billion dollars due to treatment costs and the premature death of women and babies (Jegier et al, 2024). Despite the evidence, exclusive breastfeeding rates remain low in many countries, with some countries failing to adequately fund breastfeeding support strategies or put into place policies which protect breastfeeding. A global effort tackling the systemic barriers to breastfeeding is required for meaningful change. This includes implementing the UNICEF Ten Steps in all maternity settings through comprehensive training for health professionals and community schemes, and limiting the aggressive marketing of breastmilk substitutes (UNICEF, 2025). Here at NNEdPro, we support a positive approach to breastfeeding and infant nutrition, and our partner journal, BMJ Nutrition, Prevention and Health, has a special collection “Nutrition and Women’s Health”. References Davis, E.C., Castagna, V.P., Sela, D.A., Hillard, M.A., Lindberg, S., Mantis, N.J., Seppo, A.E. and Järvinen, K.M. (2022) ‘Gut Microbiome and Breast-feeding: Implications for Early Immune Regulation’, Journal of allergy and clinical immunology, 150(3), pp. 523–534. Jegier, B.J., Smith, J.P. and Bartick, M.C. (2024) ‘The economic cost consequences of suboptimal infant and young child feeding practices: a scoping review’, Health policy and planning, 39(9), pp. 916–945. Modak, A., Ronghe, V. and Gomase, K.P. (2023) ‘The Psychological Benefits of Breastfeeding: Fostering Maternal Well-Being and Child Development’, Curēus (Palo Alto, CA), 15(10), p. e46730. [online] Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC10631302/ [Accessed 1 July 2026] UNICEF. (2025) Global Breastfeeding Scorecard, 2025. United Nations Children’s Fund (UNICEF). [online] Available at: https://www.globalbreastfeedingcollective.org/documents/global-breastfeeding-scorecard-2025 [accessed 1 July 2026] WABA (2026) World Breastfeeding Week (WBW) - World Alliance for Breastfeeding Action (accessed 1 July 2026)

12th international Summit on food, nutrition & health Human Skills, Artificial Intelligence and Global Challenges From Ethics and Implementation to Inequalities 23-25 November 2026 | Malta Event organised by Main Summit event hosted by Lead Partners Programme Registration Speakers Abstracts Supporters FAQs More... JOIN US IN MALTA! The NNEdPro Global Institute for Food, Nutrition and Health, in lead partnership with BMJ Nutrition, Prevention & Health, the International Academy of Nutrition Educators (IANE), the iKANN Nutrition Research Registry , the Global Nutrition, Health & Disease Programme at Ulster University and the Mobile Teaching Kitchen International (MTKi) Initiative , is thrilled to announce the 12th International Summit on Food, Nutrition and Health be held in Malta from 23 to 25 November 2026. Under the theme “Human Skills, Artificial Intelligence and Global Challenges: From Ethics and Implementation to Inequalities ”, the Summit will bring together global experts, practitioners and policymakers to explore how advances in artificial intelligence are reshaping research, education and practice across food, nutrition and health. At a time when AI is accelerating innovation, the 12th Summit will emphasise the importance of ethical and equitable implementation to ensure these technologies support, rather than exacerbate, global inequalities. Aligned with Target 2030, the programme will focus on sustainable and inclusive progress, recognising that addressing interconnected climate, health and nutrition challenges requires meaningful collaboration between human and artificial intelligence. 2026 Stakeholder Information Accommodation Options 2026 Abstracts Photos from the 2025 Summit in Dundee & St Andrews, Scotland . View the full album here . 2025 Abstracts Attendance at the Summit is eligible for Royal Society of Biology (RSB) CPD points, as we underwent successful RSB accreditation awarding 87 points for the main Summit events, and delegates may record these points as part of their continuing professional development. Delegates of the NNEdPro Summit are entitled to a 20% discount on the cost of publishing an article in BMJ Nutrition, Prevention & Health . Ethics & Governance Fair, transparent, responsible AI. Innovation & Implementation Practical AI tools in food, nutrition and health. Research Frontiers Data science and emerging applications. Education & Capacity Building Digital learning and Illiteracy. Sustainability & Global Impact Climate resilience and planetary health. Core Thematic Tracks Programme Registration Please note, this programme is still under draft and subject to change. Summit Events Pre-Summit Satellite Event Global North Symposium London | UK Kings College London London | UK 20 July 2026 Hybrid Register Pre-Summit Satellite Event international policy dialogues NNEdPro Regional Networks Mini Symposia October 2026 Online Register Pre-Summit Satellite Event Global south Symposium Tec de Monterrey Mexico City | Mexico 09 November 2026 Hybrid Register Pre-Summit Satellite Event international awards Symposium Bern University of Applied Sciences Bern | Switzerland 10 September 2026 Hybrid Register Pre-Summit Satellite Event Scientific advances symposium Ulster University Ulster | Northern Ireland 4 November 2026 Hybrid Register Register Main Summit 12th international summit University of Malta Valletta | Malta 23-25 November 2026 Hybrid Accommodation Gala Dinner Post-Summit Satellite Event Climate Change Symposium São Paulo | Brazil December 2026 Hybrid Register Post-Summit Satellite Event global youth symposium St Andrews | Scotland December 2026 Hybrid Register Summit Chairs & Key Speakers International Summit Co-Chairs / Key Speakers Prof Karen Mugliett University of Malta Prof Pauline Douglas NNEdPro | Ulster Prof Sumantra Ray NNEdPro | Ulster | Cambridge | London Prof Suzanne Piscopo Honorary President of NNEdPro & Senior Dean of IANE University of Malta | SNEB Past President BMJ NPH Editors-in-Chief Dr Jimmy Louie BMJ NPH Co-Editor-in-Chief Dr Kathy Martyn BMJ NPH Co-Editor-in-Chief Prof Martin Kohlmeier Emeritus BMJ NPH Co-Editor-in-Chief Speakers Main Summit Key Speakers Prof Ahlam Badreldin El Shikieri Taibah University Dr Alan Flannagan University of Surrey Dr Claire Copperstone University of Malta Dr Eoin Ryan Irish College of General Practitioners Helena Triguiero Consultant, Food and Health Policy at European Parliament Francesco Giurdanella NNEdPro Prof Gaudan Galea University of Malta Jaroslav Guzanic Swiss Association for Cooperation on Nutrition Education Jørgen Johnsen Ulster University Dr Jeffrey Bohn Director Energy Economics at the Anthropocene Institute Priyanka Kotak NNEdPro Dr Rajna Golubić Oxford Centre for Diabetes, Endocrinology and Metabolism Sarah Armes NNEdPro Dr Stefan Buttigieg University of Malta Prof Dr Tamara Bucher Professor in Nutrition and Dietetics at the Bern University of Applied Sciences (BFH) Prof Vanessa Camilleri University of Malta Satellite Event Speakers Dr Abril Campos Tecnológico de Monterrey Dr Alejandra Gonzalez Moreno Tecnológico de Monterrey Dr Alejandra Maldonado Tecnológico de Monterrey Dr Daniel Illescas Zarate Tecnológico de Monterrey Daniela Arciga Tecnológico de Monterrey Student Fiorella Espiniosa Tecnológico de Monterrey Dr Fiona Lavelle King's College London Dr Harry Jarrett HEIGHTS Dr Jeannine Baumgartner King's College London Dr Kathy Martyn University of Brighton Dr Ran Crooke WellFounded Health Dr Roberta Re Cambridge Food Science Sarah Armes NNEdPro Sophie Ognjenovic King's College London Prof Sumantra Ray NNEdPro NNEdPro Leadership Directorial Board Honorary Presidential Officers Summit Contributions from NNEdPro & IANE Members and Regional Networks NNEdPro and IANE have close to 1000 members straddling the International Virtual Core and the International Collaborators Group , all of whom are invited to contribute to the Summit. NNEdPro and IANE also work with several Strategic Collaborative Partners , including academic institutions and specialist organisations. Leads from our 10 Regional Networks spanning nearly 80 countries will also contribute directly to the shaping of the 2026 Summit events. Our Summit is also supported by our Youth Ambassadors . Abstracts Abstract Submissions The call for abstracts for the 12th International Summit on Food, Nutrition and Health will take place through two separate submission streams: Student Abstract Competition (Student Track – virtual only) Main Summit Abstract Call (Professional Track) We welcome submissions aligned with the Summit theme, as well as broader scientific topics related to food, nutrition, and health. Abstracts relevant to BMJ Nutrition, Prevention & Health Special Collections are also encouraged. Accepted abstracts will be published in the open-access journal BMJ Nutrition, Prevention & Health . Submission Process You must register for the Main Summit to have your abstract published. Student Track: You can only submit one abstract per registration. Professional Track: Virtual attendees can only submit one abstract per registration; in-person attendees can submit up to 3 abstracts per registration. All abstract submissions must be made via the online Typeforms linked below (no email submissions or document uploads will be accepted). The judges will review the online presentation videos. We encourage early submission, particularly as abstract submission is now open ahead of the standard timeline. View the 2025 Abstracts Student Abstract Competition Virtual Track Eligibility and Submission Requirements Open only to individuals who are currently students or who were students at the time the research was conducted. Accepted abstracts must have an applicable, paid registration for the Main Summit (Virtual or In-Person) in order to be published in BMJ NPH. The primary author must be a student. Important Notes on Attendance This is a fully virtual competition. Submission Limits One abstract per student submission (unless otherwise specified). Review Process Judged separately from the Main Summit abstracts. Reviewed by an expert virtual panel led by the South East and East Asia Regional Network, including: Chaired by: Prof Martin Kohlmeier | BMJ Nutrition, Prevention & Health Prof Dr Geeta Appannah | IMU University Dr Mary Chong | National University of Singapore Prof Dr Norlaila Mustafa | Universiti Kebangsaan Malaysia Medical Centre Presentation and Dissemination Accepted abstracts will be presented virtually. Video presentation is required. Physical posters are not required. E-posters will be displayed on the website and on monitors at the Summit. Further format details will be shared in due course. Please find the ePoster specifications in the “Abstract Guidance 2026” document below. Key Dates Submission deadline : 15 September Acceptance notifications : 15 October Video submission deadline (along with abstract revisions if required): 1 November Winners announced : 25 November Submit an Abstract Abstract Guidance 2026 e-Poster Template Professional Abstract Call (Main Summit) In-Person Track Eligibility and Submission Requirements Open to professionals and researchers who have a paid registration for the Main Summit. Accepted abstracts must have an applicable, paid registration for the Main Summit (Virtual or In-Person) in order to be published in BMJ NPH. Submission Limits Virtual attendees can only submit one abstract per registration. In-person attendees can submit up to 3 abstracts per registration. Posters Accepted abstracts will be presented as e-posters at the in-person Summit in Malta. Authors are required to attend in person to present their poster. The presenting author does not need to be the first author. In-person presenters are expected to discuss their work during designated breaks. Please find the ePoster specifications in the “Abstract Guidance 2026” document below. Video Submission Authors of accepted abstracts will be invited to submit a short video (3 to 4 minutes recommended; maximum 5 minutes) presenting their work; this will be displayed on the website prior to the Summit. Review Process Judged separately from the Student Abstracts. Reviewed by an expert virtual panel including: Chaired by: A/Prof Jimmy Louie and Dr Kathy Martyn, Co-Editors of BMJ Nutrition, Prevention & Health Dr Ahlam El Shikieri | Taibah University Dr Alan Flanagan | University of Surrey Dr Anand Ahankari | Manchester Metropolitan University Prof Clare Wall | University of Auckland Key Dates Submission deadline : 15 September Acceptance notifications : 15 October Video and poster submission deadline : 1 November Winners Announced : 25 November Submit an Abstract Abstract Guidance 2026 e-Poster Template Supporters Partners LEAD PARTNERS Global Nutrition [Health & Disease] SUPPORTING PARTNERS HOST ORGANISATIONS Supporters Looking to showcase your brand alongside the below leading organisations driving real change in the world of food, nutrition and health? Join us as a supporter and make your mark! We offer a variety of dynamic supporter packages and exhibitor opportunities tailored to maximise your impact. Click on the link below to discover how you can be part of this exciting journey. Supporter Packages Platinum Supporters Silver Supporters Summit Organisers The Summit Organising Committee also includes several moderators, speakers and panellists. Debashis Chakraborty Summit Organising Committee Francesco Giurdanella Summit Organising Committee | Global Youth Essay Competition Representative Gerald Cheruiyot Summit Organising Committee | Social Media Coordination Jorgen Johnsen BMJ Poster Competition & Abstracts Panel Joyce Haddad International Awards Symposium Representative Karen Mugliett Summit Co-Chair Kathy Martyn Summit Organising Committee | BMJ Poster Competition & Abstracts Panel Matheus Abrantes Summit Organising Committee | Global South Symposium Representative Pauline Douglas Summit Organising Committee | Scientific Advances Symposium Representative Priyanka Kotak Summit Organising Committee | Global Youth Essay Competition Representative Ramya Rajaram Academic Lead of Summit Organising Committee Rauf Khalid Summit Organising Committee | Global North Symposium Representative Samyyia Ashraf Global Youth Essay Competition Representative Sarah Anderson Operations Lead of Summit Organising Committee Sarah Armes Summit Organising Committee | Global North Symposium Representative Sucheta Mitra Summit Organising Committee | International Awards Symposium Representative Sumantra Ray Summit Co-Chair Suzanne Piscopo Summit Organising Committee | Honorary President of NNEdPro & Senior Dean of IANE Veronica Flores Bello Global South Symposium Representative FAQs Frequently Asked Questions What is included in the fee? How to avail of students and groups discount? Privacy Policy Malta (Main Summit) Travel Requirements Any more questions? Previous Years 2015 Read More > 2016 Read More > 2017 Read More > 2021 Read More > 2022 Read More > 2023 Read More > 2018 Read More > 2019 Read More > 2020 Read More > 2024 Read More > 2025 Read More > Summit Proceedings 2015 – Launch of the International Summit on Medical and Public Health Nutrition Education and Research 2016 – Nutrition education and research for public health impact 2017 - From education and research through to policy and practice 2018 - Connecting nutrition as hard science and international knowledge networks 2019 - Closing the gap: data-based decisions in food, nutrition and health systems 2020 - An Evaluation of Global Knowledge Networks in the UN Decade of Action on Nutrition (2016-2025) 2021 - Advancing research, policy and practice to promote resilient and sustainable food and health systems in the year of action on nutrition 2022 - Empowering global nutrition with digital technology: Proceedings of the 8th annual International Summit on Nutrition and Health 2023 - Sustainable Resourcing for All in Food & Nutrition Security: Creative solutions for healthy & resilient populations – Proceedings of the 9th annual International Summit on Nutrition and Health 2024 - Democratising and Decolonising Food and Nutrition: From Science to Society Previous Years Programme Registration Speakers Abstracts Supporters FAQs Previous Years Top of Page Programme Registration Speakers Abstracts Supporters FAQs Previous Years International Summit

NNEdPro Global Institute for Food, Nutrition and Health is an award-winning interdisciplinary think-tank, building upon 10 years of nutrition education, research and innovation. Join us in Malta 12th international Summit on food, nutrition & health Human Skills, Artificial Intelligence and Global Challenges From Ethics and Implementation to Inequalities 23-25 November 2026 | University of Malta & Virtual Founded in Cambridge (UK) in 2008 and directed by Professor Sumantra (Shumone) Ray , the NNEdPro Global Institute for Food, Nutrition and Health, along with its partner initiatives seeks to advance and implement food and nutrition knowledge for health and society. Our aim is to improve nutrition-related health outcomes by training professionals, strengthening research, implementing solutions and addressing inequalities, in line with the United Nations' Sustainable Development Goals . Together, through cutting-edge action-oriented research, training, and interdisciplinary partnerships, we can improve food and health systems – from production through to consumption, and beyond into frontline healthcare – focusing on equitable access to knowhow at all levels, to change behaviours and facilitate sustainable improvements in global nutrition. Check out our latest Impact Report and join us in shaping the future - your support makes a difference! Proudly working with let's end malnutrition by 2030 OUR TOP OFFERINGS The Mobile Teaching Kitchen International Initiative The NNEdPro Mobile Teaching Kitchen International Initiative empowers vulnerable community members by teaching skills such as culinary nutrition education and microenterprise. It aims to enhance the health and wellbeing as well as address the economic challenges of women, children and families, including those at risk of nutritional deficiencies. LEARN MORE DONATE forum for democratising food & nutrition: A Knowledge & Advocacy Initiative Following the resounding success of our 2024 Summit on Democratising and Decolonising Food & Nutrition, attended in person by over 500 delegates and supported by a vast number of global and regional stakeholders, we are pleased to announce the creation of a knowledge and advocacy forum dedicated to progressing the actions arising from this highly impactful Summit. LEARN MORE DONATE Global Nutrition Observatory for Medical Education (GNOME) Initiative The Global Nutrition Observatory for Medical Education (GNOME) initiative aims to act as a global platform to gather evidence, strengthen regional networks and drive policy change so that nutrition education becomes an integral part of medical training worldwide. LEARN MORE DONATE BMJ NUTRITION, PREVENTION & HEALTH A peer-reviewed journal publishing high-quality research on the role of nutrition in disease prevention, health promotion, and policy impact. Read More > ADVISORY SERVICES To provide independent, evidence-informed advisory and consulting support to organisations across health, education, food systems, and policy, translating nutrition science into practical, scalable solutions for real-world impact. Read More > DATA SCIENCE AND EVIDENCE SyNtHESIS HUB A hub for advancing research literacy and analytical skills through tailored training, collaborative projects, and evidence-based insights for informed decision-making in nutrition and health. Read More > foundation certificate in applied human nutrition An intensive programme equipping professionals with evidence-based knowledge and practical skills in nutrition science, research, and policy to drive global health impact. Read More > INTERNATIONAL ACADEMY OF NUTRITION EDUCATORS A global network supporting professionals in advancing nutrition education, leadership, and research to improve health outcomes worldwide. Read More > human nutrition intervention studies To offer expert support, guiding organisations in designing, implementing, and evaluating evidence-based strategies to improve dietary behaviours, health outcomes, and nutrition policies. Read More > NNEdpro in the news our numbers +28,800 Followers across all social media platforms. +24,000 People served annually by our base Mobile Teaching Kitchen. +315 Alumni of our flagship summer school & foundation certificate training. 100 S Professionals receiving specialised training in nutrition and health every year. +500 In person registrants for our 2024 International Summit and many more online. +350 Invitations to deliver academic teaching & scientific presentations. our publications +240 Peer-reviewed journal papers directly led by our projects. +70 Scientific articles for knowledge dissemination. +13 Textbooks and chapter contributions. 2025 IMPACT REPORT Target 2030: Food and Nutrition Policy - From Human to Planetary Health Published December 2025 APPEAL: 18 years of impact. One shared goal: a world where nutrition shapes policy and saves lives. We can't do it without you. Back our crowdfunding campaign today and help NNEdPro reach Target 2030. Donate Now - every pound counts. Establishment of a Scottish hub NNEdPro has an established and growing presence in Scotland, building on longstanding roots in clinical and public health nutrition and strengthened by the opening of our strategy office in Dundee. Since then, we have developed a strong regional network, delivered impactful community programmes through the Mobile Teaching Kitchen, and formed strategic partnerships with leading academic, community, and policy organisations. From large-scale events such as the 11th International Summit on Food, Nutrition and Health to local culinary education initiatives reaching over a thousand community members, our work in Scotland reflects a commitment to collaboration, innovation, and sustainable impact, with plans to further expand our reach and contribution in the years ahead. Learn more about our Scottish hub here . Latest CONTENT Designing the Dietary Journey: Translating Personalised Nutrition Science and Culinary Engineering into User Experience Author: Rishi Khiroya Reviewed by: Sarah Armes, Sarah Anderson Based on the IANE webinar presented by Jaroslav Guzanic Culinary education is often reduced to recipes and technique, yet a recent IANE webinar presented by research chef and culinary educator, Jaroslav Guzanic, suggested there is far more to the story. The session explored how sensory science, design thinking, and precision cooking can reshape the way culinary skills are taught and understood. Rather than treatin The Importance of Breastfeeding Guest Author: Michelle Tant, Senior Midwife at University of Brighton Reviewed by: Gerald Cheruiyot, Sarah Anderson World Breastfeeding Week (WBW), running from 1-7 August 2026, is a global campaign coordinated by the World Alliance for Breastfeeding Action (WABA) in partnership with WHO and UNICEF, aimed at promoting, protecting, and supporting breastfeeding worldwide. In 2026, the theme, “Breastfeeding for a sustainable start in life: strengthen what works”,  emphasises bui Iron Deficiency: Hiding in Plain Sight Author: Gerald Cheruiyot Reviewed by: Dr Kathy Martyn, Sarah Anderson One in four people worldwide is living with anaemia. According to the World Health Organization, approximately 25% of the global population is affected, with iron deficiency accounting for around half of all cases. Among women, the burden is even greater, affecting an estimated 31% globally compared with around 18% of men. Despite its scale, iron deficiency rarely receives the attention it deserves. Public read our blogs read our articles & Newsletters Partner initiatives founded by the NNEdPro Global Institute for Food, Nutrition and Health Global Nutrition [Health & Disease]

Past Events Summer School Summit 2026 Global Youth Essay Competition & Festival of Ideas Do You Care About Water? Global Water Security in the Age of AI and How We Are Affected December 2026 | St Andrews, Scotland 2026 Competition Guidelines 2026 Summit NNEdPro-IANE Webinar On 13th June 2026, the Youth Ambassadors hosted their first NNEdPro-IANE webinar. You can watch the recording below. This webinar covered the topic of the 2026 Global Youth Essay Competition: 2025 Global Youth Essay Competition & Festival of Ideas Youth as Agents of Change: Fresh Perspectives and Solutions on Global Food and Nutrition Challenges 13th December 2025 | St Leonards School | St Andrews, Scotland 2025 Competition Guidelines 2025 Summit As part of the 11th International Summit on Food, Nutrition and Health, and in partnership with Shiv Nadar University, the University of Malta and St Leonards School, NNEdPro launched its first Global Youth Essay Competition. The competition invited young changemakers from around the world to share original ideas aligned with the Summit theme, Food & Nutrition Policy: From Human to Planetary Health . Hosted at St Leonards School, the inaugural edition showcased the creativity, critical thinking and vision of students engaging with some of the most pressing food and health challenges of our time. This page highlights the winners and shortlisted participants from both age categories in the first Global Youth Essay Competition, marking an important milestone in NNEdPro’s commitment to amplifying youth voices in food, nutrition and planetary health. Finalists of the 2025 Global Youth Essay Competition will be offered the opportunity to become part of the NNEdPro Youth Ambassadors Club , and will assist in organising the next competition, to be held in December 2026. You can read a full overview of the event on the Blog . Below is an excerpt from the speech of Niki Rajput Ray, NNEdPro's Lead Youth Ambassador, who was unable to attend in person and was presented on her behalf by Professor Pauline Douglas. Essay writing is not only a way to collate knowledge, research and opinion, but it also forces the writer to reveal thought processes and ideas that, unprompted, may have never been discovered. The aim of the NNEdPro essay competition this year was to encourage students globally to think about how they play a role in today’s society and how positive impact is something that every student is able to achieve. The method of judging is not only based on essay quality, but also on presentation ability, which comes from the idea that each of your essays should and will make a change, and being able to present ideas allows you to see your own work and thoughts in a tangible light. Additionally, presentations are considered in judging due to differing abilities in styles of work, which should be considered, as change-makers come in many different forms, and we want to ensure that diverse skill sets are considered in our judging of each essay. I hope that through this experience of learning and sharing of knowledge, that every participant not only has learnt something new, but also feels more capable in whatever field they chose to write in, encouraging each participant to make their own change. Nikitah Rajput Ray, Lead Youth Ambassador, NNEdPro Junior Category (Age 13 to 15) WINNER: Rose Howison St Leonards School, St Andrews, Scotland RUNNER UP: Utkarsh Gupta VidyaGyan Leadership Academy, Sitapur,Uttar Pradesh, India JOINT SECOND RUNNERS UP: Eva Sampson St Leonards School, St Andrews, Scotland Lennja Bowels St Leonards School, St Andrews, Scotland SHORTLISTED ENTRIES: Ahaana Nath, Harris Academy, Dundee, Scotland Alya Nath, Harris Academy, Dundee, Scotland Gyanendra, VidyaGyan Leadership Academy, Sitapur, UttarPradesh, India Vaishnavi, VidyaGyan Leadership Academy, Sitapur, UttarPradesh, India Ziyu Zhou, St Leonards School, St Andrews, Scotland Senior Category (Age 16 to 19) JOINT WINNERS: Maryam Bahzad Narayana School, Newtown, West Bengal, India Natalie Tha Sequoia High School , California, USA RUNNER UP: Adit Mital Dubai International Academy, Emirates Hills, UAE JOINT SECOND RUNNERS UP: Chidera Chioma DeBakey High School For Health Professions,Houston, Texas, USA Ginny R Hathaway St Leonards School, St Andrews, Scotland SHORTLISTED ENTRIES: Emily Lin, Arroyo High School, El Monte, California Ida Herbrig, St Leonards School, St Andrews, Scotland Kanako Asazuma, St Leonards School, St Andrews, Scotland Maryam Bahzad, Narayana School, Newtown, West Bengal, India Rahmatoulie Loppy, Michael E. DeBakey High School for HealthProfessions, Texas, USA Sophia Lerchl, St Leonards School, St Andrews, Scotland Tianyi Yang, Rutgers University-New Brunswick, New Jersey, USA Presenters of the Day JUNIOR CATEGORY - IN-PERSON: Rose Howison St Leonards School, St Andrews, Scotland SENIOR CATEGORY - IN-PERSON: Ginny R. Hathway St Leonards School, St Andrews, Scotland JUNIOR CATEGORY - VIRTUAL: Utkarsh Gupta VidyaGyan Leadership Academy, Sitapur, Uttar Pradesh, India SENIOR CATEGORY - VIRTUAL: Maryam Bahzad Narayana School, Newtown, West Bengal, India Special Acknowledgements Will Gaisford ⁠Samyyia Ashraf ⁠Prachi Pandit ⁠Suzanne Piscopo ⁠Karen Mugliett ⁠Patrick Cortbaoui ⁠Rachael McLean ⁠Francesco Giurdanella