The World Health Organization (WHO) has inaugurated a new Collaborating Centre on Food Safety and Healthy Diets, aimed at strengthening global efforts to reduce foodborne illnesses and promote nutrition-based interventions. The centre, hosted by the Research Group for Risk-Benefit at the DTU National Food Institute in Kgs. Lyngby, Denmark, represents a milestone in WHO’s work on public health, disease prevention, and healthy eating.
The centre is the first WHO Collaborating Centre dedicated specifically to assessing both the risks and benefits of foods and diets. Its research will consider nutritional value alongside potential microbial and chemical hazards, while also factoring in environmental sustainability. This dual focus seeks to provide comprehensive guidance on safe and healthy dietary practices worldwide.
A central objective of the centre is to enhance global data on foodborne diseases. By maintaining and updating WHO’s estimates of the burden of illness from unsafe food, the centre will supply policymakers and health authorities with evidence-based insights to better protect populations and guide interventions.
The centre will also support WHO Member States in building national capacities in critical areas such as foodborne disease surveillance, source attribution, and risk-benefit analysis. Through training, technical guidance, and research collaboration, countries will be better equipped to respond to food-related health threats and reduce preventable illnesses caused by unsafe foods or poor dietary habits.
WHO Collaborating Centres are institutions recognised for their scientific expertise, providing technical support and translating research into actionable guidance, tools, and training. They play a key role in shaping public health policies and strengthening health systems at both national and global levels. The creation of this centre aligns with broader WHO initiatives to promote safe, healthy, and sustainable diets, tackling challenges such as malnutrition, obesity, and diet-related noncommunicable diseases.
By combining research, risk assessment, and policy guidance, the new centre is expected to make a significant contribution to global food safety standards and nutrition policy. Health experts say the centre will provide a valuable platform for innovation and collaboration, helping countries worldwide achieve safer diets while supporting long-term public health objectives.
