Background: An alarming number of public health-care facilities in low-income and middle-income countries lack basic water, sanitation, hygiene (WASH), and waste management services.

Contamination of urban-garden vegetables with potentially toxic elements is a great problem in developing countries. This study assessed the level of PTEs (Cu, Pb, Cr and Cd) in market-sold vegetables in southwest Nigeria and evaluated the estimated daily intake (EDI) to understand the health implications.

This study supports SDGs 3 and 6 by reporting findings from the first WHO global survey assessing infection prevention and control programme implementation at the facility level, and highlighting key gaps: for example, only 68% (302 of 446) of low-income countries had continuously available water services.

This Article supports SDGs 3, 6, and 13 by showing consistent and positive correlations between cholera seasonality and precipitation and, to a lesser extent, between cholera seasonality and temperature and flooding in sub-Saharan Africa.

This Article supports SDGs 3 and 6 by assessing the level of hand hygiene implementation and its drivers in health-care facilities through a global WHO survey; 25% of health-care facilities in low-income and middle-income countries were found to lack basic hygiene services, including access to clean water.

Globally, about 18 million new cases of cancer are diagnosed each year1 and 450 million people (equally composed of both sexes) suffer from severe mental illnesses (SMI). A significant subgroup of patients with cancer and SMI are disadvantaged in terms of screening for distress and psycho-oncological care.

A Health Policy paper on the health impacts of banned pesticides in the Yaqui population in Mexico, in the context of SDGs 3, 10, and 12, highlighting recommendations for system-level solutions and policy change to current US, UN, and global laws.

Wheat is a major staple food in many diets worldwide. Authors identify a rapid and robust method for identifying fungi-infected damage to wheat crops, with the aim of reducing economic losses and hunger.

Plant-based meat substitutes are products used to replace meat in the human diet.

Innovative food products containing new ingredients have been designed to meet nutritional needs and new consumption trends.