Search

Author:  Francesco Giurdanella  Reviewed and Edited by: Sarah Anderson and Prof Sumantra Ray The concept of gastrodiplomacy was defined in the early 2010s by Paul Rockower, in an article published in the Taiwanese journal Issues & Studies, where Rockower wrote: “Gastrodiplomacy is predicated on the notion that the easiest way to win hearts and minds is through the stomach.” Gastrodiplomacy has implications for multiple aspects of economies and international relations. Like many emerging concepts, gastrodiplomacy can be defined in various ways, but it is gaining global recognition.    In a practical sense, gastrodiplomacy is not only an effective negotiating tool but also a means of representing a country's heritage. Countries such as France, Thailand, Japan, Korea, India, and Italy have leveraged their cuisine as a tool of soft power, promoting their culture while supporting economic growth. Food can also facilitate decision-making, act as a gateway to cultural understanding, and foster deeper integration between peoples.     As expressed in a recent article by Johanna Mendelson Forman on the Foreign Policy website : “Dinners, and food in general, are used to celebrate complex diplomatic feats like the 1979 state dinner that Jimmy Carter hosted for Egyptian President Anwar Sadat and Israeli Prime Minister Menachem Begin, marking the peace deal between their two countries. Ronald Reagan holds the record for hosting 59 state dinners. He used these occasions to showcase the power of American cuisine. A recent memoir by Tom Loftus, the U.S. ambassador to Norway during the Clinton administration, features a chapter discussing how important dinners and wine promotion were to his diplomatic work.”   Sharing a plate is both a political and a promotional gesture; ultimately, eating together carries political meaning. A great example of gastrodiplomacy is the Mobile Teaching Kitchen Initiative (MTK) , developed and curated by the NNEdPro Global Institute for Food, Nutrition and Health. The initiative reflects the very foundation of gastrodiplomacy: winning hearts and minds through the stomach.     Currently, the MTK features a diverse range of culturally tailored menu templates, organised to cover the largest possible number of regions represented. This model is embodied in the concept of gastrodiplomacy but enhanced by the representation of diverse menus and cultures, as well as the social, nutritional, and gender impacts of food.     The concept of the MTK initiative ultimately represents what we might define as a “kitchen embassy,” where the kitchen is transformed from a laboratory, where food is prepared and reworked, into a true embassy, where food not only represents a means of subsistence, but also a means of promoting and representing cultures that foster communion and the sharing of ideas, starting in the kitchen and ending at the table. The MTK team supported the 10th International Summit on Food, Nutrition, and Health, held in Kolkata, India, in December 2024, serving in-person delegates representing 35 countries.     This year, the Scottish MTK initiative will continue the tradition by serving as the catering team for the  11 th  International Summit ’s Gala Dinner, taking place in Dundee, Scotland, on 11 th  December 2025. The MTK model will showcase its nutritious foundations through menus specifically designed to connect cultures often considered worlds apart.   The MTK initiative is a great model of bottom-up gastrodiplomacy, in which the protagonists —namely, chefs— become ambassadors themselves, creating and facilitating relationships built around food. With this logic, the MTK case aims to inspire the concept of food, even as a grassroots political tool, to be more widespread and consolidated.     Food and nutrition straddle both the humanities and sciences. From a scientific perspective, eating with others can trigger the release of endorphins2. Additionally, the very act of chewing can trigger the release of serotonin, potentially improving mood. There are also social benefits to the camaraderie of eating and drinking with others, which contribute to the creation and promotion of a more harmonious intercultural understanding that links both science and society through food and culture.     Ultimately, gastrodiplomacy highlights the power of food as both a cultural bridge and a diplomatic tool. The Mobile Teaching Kitchen initiative demonstrates how cuisine can transcend borders, foster mutual understanding, and promote both health and harmony. As food continues to shape our social and political landscapes, models such as the MTK remind us that the kitchen can truly serve as an embassy that connects people through the universal language of food.  Method  ChatGPT was used for sectioning the topics in this blog and to clean up grammar.    References:    Spence, Charles, 2016, Gastrodiplomacy: Assessing the role of food in decision-making. Flavour, Vol. 5, BioMed Central, London, United Kingdom https://flavourjournal.biomedcentral.com/articles/10.1186/s13411-016-0050-8#Fn37   https://foreignpolicy.com/2025/03/07/trump-culinary-diplomacy-mar-a-lago/    https://foreignpolicy.com/2025/07/25/china-xi-jinping-war-dinner-economy/    https://cup.columbia.edu/book/gastronativism/9780231202077/    https://www.bonappetit.com/story/american-culinary-corps-trump-biden-diplomacy?srsltid=AfmBOooTfBcFELXEBbH8udo8d_FGHyXhlBNNB3iYWEyaQ57W8_WdSqbp    https://www.euronews.com/culture/2025/03/02/gastro-diplomacy-ukraines-soft-power-gambit-for-stomachs-hearts-and-minds    https://www.esteri.it/it/diplomazia-economica-e-politica-commerciale/diplomaziaeconomica/promozione-integrata-del-sistema/le-rassegne-tematiche/settimana-della-cucina-italiana/    https://www.pib.gov.in/PressReleasePage.aspx?PRID=1887847    https://www.economie.gouv.fr/actualites/une-strategie-nationale-pour-faire-rayonner-la-haute-gastronomie-francaise#

Author: Janice Man Editors: Jenneffer Tibaes, Sarah Anderson, Wanja Nyaga Acknowledgements: NNEdPro Global Institute for Food, Nutrition and Health; International Academy of Nutrition Educators (IANE); BMJ Nutrition, Prevention & Health; Author of the Article – Davis et al.; ChatGPT.  The 2023 State of Food and Agriculture report  focuses on unpacking the full impacts and dependencies of agrifood systems, going beyond traditional measures to reveal the hidden costs that food production and consumption impose on the environment, health, and society. It emphasises the need for a holistic assessment of agrifood systems to better understand these interconnected challenges and guide more sustainable policies. At the core of the report is true cost accounting (TCA) , a framework that captures not only the market value of food but also the external costs often ignored in decision-making. These include greenhouse gas emissions, land degradation, water use, malnutrition, and healthcare expenses associated with dietary choices. By translating these impacts into monetary terms, TCA makes them visible and comparable, helping policymakers and stakeholders weigh trade-offs more effectively.  The findings reveal the scale of the issue: the global hidden costs of agrifood systems are estimated at US$12.7 trillion (2020 PPP) , roughly 10% of world GDP (Gross Domestic Product). Even under conservative assumptions, these costs are at least US$10.8 trillion, and potentially much higher. This staggering figure highlights the urgent need for transformation, as current food systems are not only inefficient but also unsustainable and inequitable. By quantifying these costs, the report provides a strong evidence base for reform. It demonstrates how subsidies, policies, and investments can be reformed to mitigate negative impacts while enhancing benefits, such as healthier diets, reduced emissions, and fairer labour practices. The analysis also underlines the importance of cross-country comparisons to identify where interventions could have the greatest effect.  Finally, the report positions this edition as a starting point for future action. The FAO plans to expand on this work in the 2024 report, offering more detailed case studies and practical examples of TCA in action, especially in countries with limited data and resources. This continuity signals a broader shift toward integrating true cost approaches into global agrifood policy and decision-making.  Read the full study here .    Method  ChatGPT was used for sectioning the topics in this blog and to clean up grammar.      References    Davis, B., Mane, E., Gurbuzer, L.Y., Caivano, G., Piedrahita, N., Schneider, K., Azhar, N. et al. 2023. Estimating global and country-level employment in agrifood systems. FAO Statistics Working Paper Series, No. 23-34. Rome, FAO. https://www.fao.org/3/cc4337en/cc4337en.pdf      FAO. 2022. The State of Food and Agriculture 2022. Leveraging agricultural automation for transforming agrifood systems. Rome, FAO. https://www.fao.org/3/CC7724EN/CC7724EN.pdf      Kraak, V.I., Swinburn, B., Lawrence, M. & Harrison, P. 2014. An accountability framework to promote healthy food environments. Public Health Nutrition, 17(11): 2467–2483. https://doi.org/10.1017/S1368980014000093      HLPE (High Level Panel of Experts). 2017. Nutrition and food systems – A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security. Rome, FAO. http://www.fao.org/3/a-i7846e.pdf      UNSCN (United Nations System Standing Committee on Nutrition). 2016. Impact Assessment of Policies to Support Healthy Food Environments and Healthy Diet – Implementing the Framework for Action of the Second International Conference on Nutrition. Rome. https://www.unscn.org/uploads/web/news/document/DiscPaper3-EN-WEB.pdf      Capitals Coalition. n.d. The Capitals Approach. In: Capitals Coalition. [Cited 8 December 2022]. https://capitalscoalition.org/capitals-approach      FAO, IFAD, UNICEF, WFP & WHO. 2022. The State of Food Security and Nutrition in the World 2022. Repurposing food and agricultural policies to make healthy diets more affordable. Rome, FAO. https://doi.org/10.4060/cc0639en      Ewert, B. & Loer, K. 2021. Advancing behavioural public policies: in pursuit of a more comprehensive concept. Policy and Politics, 49(1): 25–47. https://doi.org/10.1332/030557320X15907721287475      Cesareo, M., Sorgente, A., Labra, M., Palestini, P., Sarcinelli, B., Rossetti, M., Lanz, M. et al. 2022. The effectiveness of nudging interventions to promote healthy eating choices: A systematic review and an intervention among Italian university students. Appetite, 168: 105662. https://doi.org/10.1016/j.appet.2021.105662     Elwin, P., Amadi, E., Mitchell, E. & Hunter, P. 2023. Financial markets roadmap for transforming the global food system. In: Planet Tracker. https://planet-tracker.org/wp-content/uploads/2023/03/Financial-Markets-Roadmap-for-transforming-the-Global-Food-System.pdf      Riemer, O., Mairaj Shah, T.M. & Müller, A. 2023. The role of true cost accounting in guiding agrifood businesses and investments towards sustainability – Background paper for The State of Food and Agriculture 2023. FAO Agricultural Development Economics Working Paper, No. 23-13. Rome, FAO.     Meybeck, A. & FAO, eds. 2014. Voluntary Standards for Sustainable Food Systems: Challenges and Opportunities – A Workshop of the FAO/UNEP Programme on Sustainable Food Systems. Rome, FAO. https://www.fao.org/3/i3421e/i3421e.pdf      Pernechele, V., Fontes, F., Baborska, R., Nkuingoua, J., Pan, X. & Tuyishime, C. 2021. Public expenditure on food and agriculture in sub-Saharan Africa – Trends, challenges and priorities. Rome, FAO. https://www.fao.org/3/cb4492en/cb4492en.pdf      TEEB. 2018. TEEB for Agriculture & Food: Scientific and Economic Foundations. Geneva, Switzerland, UN Environment. https://teebweb.org/wp-content/uploads/2018/11/Foundations_Report_Final_October.pdf      Gemmill-Herren, B., Baker, L.E. & Daniels, P.A., eds. 2021. True cost accounting for food – Balancing the scale. London, New York, Routledge.

Author: Janice Man Editors: Jenneffer Tibaes, Sarah Anderson Acknowledgements: NNEdPro Global Institute for Food, Nutrition and Health; International Academy of Nutrition Educators (IANE); BMJ Nutrition, Prevention & Health; Author of the Article –Susan Miller Davis, Amanda Hong, Mihir Mathur, Jon Schroeder; Senior Director: Chad Frischmann; ChatGPT. Food loss and waste represent a significant contributor to climate change and resource inefficiency. Approximately one-third of all food produced globally goes uneaten, squandering water, land, energy, labour, and capital while generating about 8% of global greenhouse gas emissions. Scope and Drivers of Food Waste Food loss and waste occur at every stage of the supply chain, from production through consumption. However, the primary causes vary dramatically by region. In lower-income areas, inadequate infrastructure presents the main challenge. Limited access to appropriate storage facilities, unreliable transport networks, and outdated processing methods mean that significant portions of food never reach the market. Conversely, in higher-income regions, waste typically stems from retail and consumer behaviours. Supermarkets often reject produce based solely on appearance standards, restaurants serve oversized portions, and households frequently over-purchase or discard food before spoilage occurs. Each context requires tailored solutions to address its specific waste drivers.  Climate and Environmental Impact The environmental cost of food waste extends far beyond the discarded item itself. Every wasted food product has already used land, water, labour, energy, and other resources throughout its journey from farm to fork. When this food ultimately reaches a landfill, decomposition releases methane, a greenhouse gas significantly more potent than carbon dioxide. The scale of this impact is staggering: food waste is responsible for around 8% of total greenhouse gas emissions. Reducing this waste delivers significant climate benefits while simultaneously easing pressure on ecosystems. By decreasing demand for agricultural expansion, waste reduction helps prevent deforestation and protects biodiversity. Modelling and Emissions Reduction Scenarios Project Drawdown has modelled the potential climate impact of food waste reduction using two scenarios, both benchmarked against a 2014 baseline. The first scenario envisions a 50% reduction in food loss and waste by 2050, which would avoid approximately 88.5 gigatonnes of carbon dioxide equivalent emissions. This reduction comes from three sources: avoided food production, reduced land conversion, and the preservation of natural ecosystems. The second, more aggressive scenario targets a 75% reduction by 2050, potentially avoiding about 102.2 gigatonnes of emissions. These figures highlight the remarkable scale of climate benefits achievable through coordinated interventions. Co-benefits of Reducing Food Waste Climate mitigation represents just one advantage of reducing food waste. Perhaps the most immediate benefit is improved food security. By redirecting food that would otherwise be wasted, communities can improve nutritional access without requiring further agricultural output. This improved nutrition translates into better health outcomes, including enhanced cardiovascular health and healthier body weights. Waste reduction also improves resource efficiency across the board, reducing strain on land, water, and energy systems while shrinking the environmental footprint of the entire food sector. These interconnected benefits create a powerful case for action beyond climate concerns alone. Implementation Strategies Effective approaches to reducing food waste must account for regional circumstances and capabilities. In lower-income regions, strategic infrastructure investments offer the greatest potential impact. Cold storage facilities, reliable transport networks, and modern processing equipment can significantly reduce post-harvest losses. Higher-income regions require a different approach, focusing primarily on transforming retail and consumer practices. Public awareness campaigns, clearer labelling that distinguishes between “best before” and “use by” dates, and business incentives for donating surplus food can create substantial improvements. Regardless of context, success requires collaboration among governments, businesses, charitable organisations, and research institutions. Partnerships such as those between Project Drawdown and ReFED demonstrate the power of combining rigorous data analysis, practical policy tools, and strategic investment approaches to address the challenge at scale. Conclusion Reducing food waste stands out as one of the most immediate and effective strategies for addressing climate change while promoting a more sustainable food system. When implemented globally, these efforts could prevent up to 102 gigatonnes of carbon dioxide equivalent emissions by 2050, a contribution comparable to entire economic sectors. The benefits extend beyond environmental impact, encompassing improved nutrition, better public health outcomes, and ecosystem protection. Realising these outcomes requires targeted strategies that reflect local conditions, supported by robust cooperation among governments, businesses, non-profit organisations, and communities. By combining infrastructure improvements, supportive policies, strategic investment, and behaviour change initiatives, the global food system can become significantly more efficient, resilient, and equitable. The recipe for change is clear; now we must act on it. Read the full study here . Method ChatGPT was used for sectioning the topics in this blog and to clean up grammar. References Project Drawdown. Reduced food waste. Retrieved August 13, 2025, from https://drawdown.org/solutions/reduced-food-waste

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. Learn more 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 . We believe that everyone has the right to access healthy food and that global malnutrition can be resolved through equity, collaboration, knowledge sharing and technology. Led by cutting-edge academic research, we look to benefit vulnerable families and communities on-the-ground, as our education programmes train frontline healthcare and nutrition professionals throughout the world. Together, through interdisciplinary partnerships, we can improve food and health systems – from production through to consumption, and beyond into healthcare – 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 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 > MOBILE TEACHING KITCHEN INTERNATIONAL A community-driven programme that empowers individuals with hands-on nutrition, culinary and microenterprise education to promote healthier eating and sustainable food practices. 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 > our numbers +28,800 Followers across all social media platforms. +24,000 People served annually by our base Mobile Teaching Kitchen. +260 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. PLEASE SUPPORT US Please support us today so we can continue to advance and implement food and nutrition knowledge for health and society this year and beyond to help achieve significant progress toward the United Nations' Sustainable Development Goals. By supporting us, you will facilitate the continuity of the NNEdPro projects and initiatives. DONATE NOW LEARN MORE NNEdpro in the news 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 Latest CONTENT The Kitchen as an Embassy: A Proposed Model for Gastrodiplomacy Author: Francesco Giurdanella Reviewed and Edited by: Sarah Anderson and Prof Sumantra Ray The concept of gastrodiplomacy was defined... The Hidden Price of Food: Revealing the True Costs of Agrifood Systems Author: Janice Man Editors: Jenneffer Tibaes, Sarah Anderson, Wanja Nyaga Acknowledgements: NNEdPro Global Institute for Food,... Plate to Planet: Why Cutting Food Waste is a Recipe for Change Author: Janice Man Editors: Jenneffer Tibaes, Sarah Anderson Acknowledgements: NNEdPro Global Institute for Food, Nutrition and Health;... read our blogs read our articles & Newsletters Partner initiatives founded by the NNEdPro Global Institute for Food, Nutrition and Health Global Nutrition [Health & Disease]

Strategic collaborative partners network Each organisation/institution in a Strategic Collaborative Partnership with NNEdPro is invited to have one or more representatives on the Strategic Collaborative Partners Network (SCPN). O ther independent advisors representing different areas of expertise are also invited. However, not all strategic collaborative partnership organisations choose to nominate representatives. The membership is reviewed at least annually. University of Cambridge Prof Ianthi Tsimpli Chair of English and Applied Linguistics Marla Fuchs Executive Programme Director Prof Shailaja Fennell School of Humanities and Social Sciences Ulster University Prof Mary Ward, RD Prof of Nutrition and Dietetics Prof Chris Gill Senior Lecturer Imperial WHO Collaborating Centre Prof Salman Rawaf Director of WHO Collaborating Centre for Public Health Education Parma University Dr Francesca Scazzina Assistant Prof in Human Nutrition Prof Daniele Del Rio Professor of Human Nutrition British Medical Journal Kathleen Lyons Publisher, BMJ Journals London, UK Society for Nutrition Education and Behavior Nicole Brandt Executive Director LGC Group Selvarani Elahi Deputy Government Chemist and Nominated Officer ERimNN Dr Kathy Martyn RN, RNutr Principal Lecturer Nutrition/Disability Liaison Tutor School of Health Sciences University of Brighton The Lord Rana Foundation Trust Dr Urmil Verma Director Monash University Prof Judy Bauer Professor of Dietetics, Department of Nutrition Modality Partnership Dr Vipan Bhardwaj National Board Member Quadram Institute Bioscience Dr Maria Traka Deputy Head of Food Databanks National Capability (FDNC) Bern University of Applied Sciences Ingrid Fromm Research Associate/Lecturer Tec de Monterrey MSc María Verónica Flores Bello Regional Nutrition Department Director M.N. Rebeca Leyva Program Director, Nutrition and Wellbeing myfood24 Janet Cade Founder and Chair Calcutta Rescue Jaydeep Chakraborty Chief Executive Officer The Rowett Institute, University of Aberdeen Prof Jules Griffin Director of the Rowett Institute Vertiver Chhaya Bhanti Founder, Creative Director RCSG Dr Sabyasachi Ray President, RCSG University of East Anglia Prof Nitya Rao Director, Norwich Institute for Sustainable Development University of Dundee Prof Stephen McKenna Personal Chair, University of Dundee Universidad Iberoamericana Puebla Claudia Rodriguez RISTOLAB s.r.l. Dr Sofia Cavalleri Co-Founder Busara Nimo Muthike Engagement Director Smily Academy Claudia Laricchia Co-Founder & CEO Matteo Salerno Co-Founder Rituraj Phukan Director Nurture Academy Welfare Trust Prof. Suprakash Pradhan Founder and President King's College London Dr Mariam Molokhia Reader in Clinical Epidemiology & Primary Care Prof Seeromanie Harding Professor of Social Epidemiology Sustainable Cities Global Ltd. Saeeda Ahmed Founder Dundee and Angus College Kichelle Willams-Robinson Head of Curriculum and Quality SUNY Downstate Health Sciences University Danvy Truong Community Partnerships Manager / APEx Coordinator Shiv Nadar University Prof Ananya Mukherjee Vice-Chancellor of Shiv Nadar University Dr Prachi Prabhat Pandit Consultant to Shiv Nadar Foundation Panjab University Dr Monika Aggarwal Panjab University Management Studies CABI Jamie Lee Commissioning Editor WellFounded Health Dr Ranulf Crooke Co-Founder, COO & Principal Physician UMC Utrecht Prof Oscar Franco Director Department of Global Public Health & Bioethics, Professor of Public Health, UMC Utrecht Healthplus Africa Care (HPAC) Prince Ishamel Dimah Healthplus Africa Care (HPAC) MAA Global Dr Aqil Jaigirdar Founder & Chairman, MAA Global Dr Tasnim Alam Head of Academics, MAA Global PAN International Kerstin Plehwe President, PAN International Dr Nanine Wyma Managing Director, PAN International Please note, partner initiatives founded by NNEdPro are represented in the SCPN by NNEdPro management. EMERITUS ADVISORS

NNEdPro Global Institute for Food, Nutrition and Health is an award-winning interdisciplinary think-tank, building upon over a decade of nutrition education, research and innovation. Strategic Collaborative Partnerships All Strategic Collaborative Partners are also Organisational Members of the International Academy of Nutrition Educators (IANE). IANE is the subscription academy for the NNEdPro Global Institute. To learn more about the Organisational Members of IANE, please visit the dedicated IANE website . NNEdPro is reciprocally a member of those organisations which are members of IANE. Disclaimer: NNEdPro takes full responsibility for its own views and actions, which may not necessarily reflect those of its collaborators/partners and vice versa. Partner initiatives founded by the NNEdPro Global Institute for Food, Nutrition and Health Please click on the logos to learn more about the organisations Since 2017 Since 2018 Since 2019 Since 2021 Since 2023 Since 2024 Since 2025 NNEdPro Collaborative Partnerships with Academic Institutions Please click on the logos to learn more about the partnerships and the institutions Since 2008 Since 2010 Since 2014 Since 2016 Since 2021 Since 2022 Since 2023 Since 2024 Since 2025 NNEdPro Collaborative Partnerships with Specialist Organisations Please click on the logos to learn more about the partnerships and the organisations. Since 2009 Since 2015 Since 2018 Since 2016 Lord Rana Foundation Charitable Trust Since 2019 Since 2020 Since 2021 Since 2022 Since 2023 Since 2024 Since 2025 Former Strategic Collaborative Partnerships Strategic Collaborative Partners Network (SCPN) Each organisation/institution that has a Strategic Collaborative Partnership with NNEdPro has a representative on the Strategic Collaborative Partners Network (S C PN). Strategic Collaborative Partners Network Wider collaborations with organisations/institutions For further information on our wider collaborations, please refer to the organisations/institutions with which our International Virtual Core and International Collaborators Group are affiliated. If you would like to propose a collaborating organisation/institution, please contact us via info@nnedpro.org.uk Our Funders We gratefully acknowledge the invaluable support of our current and past funders, whose contributions have made our work possible. AIM Foundation Angus Climate Hub Ahara INC Abbott Nutrition British Dietetic Association General Educational Trust British Medical Association Charities British Medical Association research Foundation British Society of Lifestyle Medicine Josephine Lansdell Award Cambridge Commodities Cambridge India Partnership Fund Cambridge University Interdisciplinary Research Centre Incubator Award Cambridge University – Multi-Professional Education and Training / Service Increment for Teaching Grants Cambridge University Hospitals – Clinical Biochemistry Innovation Fund Chest Heart & Stroke Scotland The Daily 9 Danone in partnership with the British Dietetic Association Department of Health and Public Health England DSM Nutrition University of Dundee Economic and Social Research Council (including Impact Acceleration Award) EIT Food (co-funded by the European Union) Focus Active Food Matters Live Food Untethered Foundation for Fresh Produce Genzyme Corporation GlaxoSmithKline Global Challenges Research Fund in partnership with the Biotechnology and Biological Sciences Research Council Global Open Data for Agriculture and Nutrition Griffith University Heights Holland & Barrett Imperial College London LGC Medical Nutrition International Industry Award Medical Research Council Melina Jampolis My food 24 Modality Partnership National Institute of Health Research National Safety Associates, USA NHS Dorset NHS Norfolk NHS Tayside Nesta Ocean Spray University of Parma Randox Reckitt Benckiser Scottish Alliance for Food Selwyn College Shiv Nadar University Swiss Re Institute Soremartec Italia TVN Canada / Canadian Frailty Network in partnership with the Canadian Institutes of Health Research UK Research and Innovation University College London Wolfson College Cambridge Yakult