This volume establishes a clear link between good nutrition and high productivity. It demonstrates that ensuring that workers have access to nutritious, safe and affordable food, an adequate meal break, and decent conditions for eating is not only socially important and economically viable but a profitable business practice, too. Food at Work sets out key points for designing a meal program, presenting a multitude of "food solutions" including canteens, meal or food vouchers, mess rooms and kitchenettes, and partnerships with local vendors. Through case studies from a variety of enterprises in twenty-eight industrialized and developing countries, the book offers valuable practical food solutions that can be adapted to workplaces of different sizes and with different budgets.

After being immersed in almost three decades of civil conflict, the prevailing peace and political stability in Ethiopia allowed its government to focus on rebuilding its economy. As an integral part of this undertaking, the Federal Democratic Republic of Ethiopia is seeking to overhaul the landscape of human capital development in the country. This report discusses the situation and trends in education, health, nutrition, and population. It also examines the barriers to improvement from the points of view of Ethiopian households and public and private suppliers of services. It also attempts to identify the means by which the government can use public resources more effectively.