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Key attributes of global partnerships in food and nutrition to align research agendas and improve public health
- Bertolo, Robert F., Hentges, Eric, Makarchuk, Mary-Jo, Wiggins, Ashleigh K.A., Steele, Heather, Levin, Julia, Grantham, Andrea, Gramlich, Leah, Ma, David W.L.
- Applied physiology, nutrition and metabolism 2018 v.43 no.7 pp. 755-758
- collaborative management, nonprofit corporations, nutrition, public health, stakeholders
- Partnerships among academia, government, and industry have emerged in response to global challenges in food and nutrition. At a workshop reviewing international partnerships, we concluded that to build a partnership, partners must establish a common goal, identify barriers, and engage all stakeholders to ensure project sustainability. To be effective, partnerships must synchronize methodologies and adopt evidence-based processes, and be led by governmental or nonprofit organizations to ensure trust among partners and with the public.