24 Nov. 2021
Action against gender-based violence being pushed to the outlying margins of the global COVID-19 response
A new Oxfam report shows an undeniable increase in gender-based violence (GBV) during the COVID-19 pandemic around the world to which too many governments and donors are not doi...ng enough to tackle.
The report, The Ignored Pandemic: The Dual Crisis of Gender-Based Violence and COVID-19, showed the number of calls made by survivors to domestic violence hotlines in ten countries during the first months of lockdown. The data reveals a 25 – 111 percentage surge; in Argentina (25%), Colombia (79%), Tunisia (43%), China (50%), Somalia (50%), South Africa (69%), UK (25%), Cyprus (39%), Italy (73%) and the largest increase in Malaysia where calls surged by over 111%.
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Draft Working Discussion Paper
This report sets out ways to make pre-hospital care and ambulance services operating in areas of armed violence safer. Written by the Norwegian Red Cross with support from the ICRC and the Mexican Red Cross, the report summarizes field experience in over 20 countries.
Families and Societies Working Paper Series Changing families and sustainable societies: Policy contexts and diversity over the life course and across generations
SDG target 3.3: by 2030, end the epidemics of AIDS, tuberculosis, malaria and neglected tropical diseases and combat hepatitis, waterborne diseases and other communicable diseases.
GGGI Technical Guideline No. 2
This report documents the secondary humanitarian problems and impacts of large-scale Ebola outbreak on the different humanitarian sectors, to provide a non-exhaustive plan to help future responders. A large scale Ebola outbreak, in this document, refers to an epidemic with an unprecedented scale, ge...ographical spread and duration.
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This technical report describes the results of a cross-sectional survey conducted in Dushanbe, Tajikistan, between April and May 2016, as part of the FEEDcities Project – Eastern Europe and Central Asia. The aim was to describe the local street food environment: the characteristics of the vending ...sites, the food offered and the nutritional composition of the industrial and homemade foods usually consumed in these settings.
The study was part of a bilateral partnership between WHO and the Institute of Public Health of the University of Porto, Portugal, in collaboration with the Faculty of Medicine, the Faculty of Nutrition and Food Sciences and the Faculty of Pharmacy of the University of Porto (WHO registration numbers 2015/591370 and 2017/698514).
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Bulletin of the World Health Organization Volume 93, Number 9, September 2015, 589-664