WHO Calls for Healthy School Food to Tackle Childhood Malnutrition
January 27, 2026: The World Health Organization (WHO) has released new global guidelines urging countries to ensure healthy and nutritious food environments in schools to help children develop lifelong healthy dietary habits. For the first time, WHO has recommended a whole-school approach, covering all foods and beverages available within and around schools.
With childhood obesity rising worldwide—affecting 188 million school-aged children in 2025—while undernutrition persists, schools are seen as a key frontline. WHO advises setting strict nutrition standards, limiting unhealthy foods, and using “nudging” measures to encourage healthier choices. WHO will support countries through technical assistance and mark the launch with a global webinar on January 27
Washington, DC Launches Year-Long Commemoration of America’s 250th Anniversary
Washington, DC has kicked off a year-long celebration of the nation’s 250th anniversary, featuring free events, special exhibitions and major cultural openings across the city. With over 85 partner organisations, the capital will host landmark museum openings, anniversaries and citywide experiences throughout 2026. Highlights include new museums near the Lincoln Memorial, expansions at the National Air and Space Museum, major renovations at cultural institutions and several new hotel openings. Milestone celebrations for theatres, music, and museums will add to the festivities. Destination DC said visitors will experience America’s story year-round in the city where history comes alive.
EU Chief Embraces Indian Fashion at India-EU Summit
European Commission President Ursula von der Leyen made a striking style statement by wearing a bright blue bandhgala jacket designed by Anamika Khanna at the 16th India-EU Summit. The outfit was seen as a graceful nod to Indian craftsmanship and contemporary fashion. Blending elegance with diplomacy, the choice highlighted cultural respect and the growing people-to-people connect between India and the European Union, drawing appreciation across fashion and diplomatic circles alike.
Dear Parents, It’s Not Cute When Your Child Screams in Public
Children screaming and throwing tantrums in public spaces has become increasingly common across India. Often, parents hand over mobile phones or tablets to pacify their children, or simply ignore the behaviour altogether. While understandable in moments of fatigue, this approach rarely works long-term and leaves public spaces chaotic, disrupting others’ experiences.
The issue isn’t about blaming parents alone. Many are exhausted, juggling work and family with little support. But it also reflects a deeper challenge—limited boundaries, inconsistent discipline, and a broader lack of civic etiquette. Teaching children empathy, patience and respect for shared spaces early on is essential. Calm guidance today builds considerate citizens tomorrow.
Is Luxury Nannying the New Gen Z Career Choice?
As Gen Z rethinks traditional career paths, luxury nannying is emerging as an unexpected but attractive option. High-net-worth families are offering competitive salaries, international travel, flexible schedules, and benefits that often rival or exceed corporate roles. For many young professionals disillusioned with rigid office cultures, long hours, and limited work-life balance, luxury nannying promises autonomy, meaningful work, and financial stability.
However, the role also demands emotional intelligence, adaptability, and round-the-clock responsibility. While it may not suit everyone, the trend reflects a broader Gen Z shift toward careers that prioritize lifestyle, personal fulfillment, and real-world value over conventional job titles.
Kale & Borlotti Bean Soup with Poached Eggs
Serves: 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 cup cooked borlotti beans (or canned, drained)
- 3 cups vegetable or chicken stock
- 1 cup chopped kale (stems removed)
- ½ tsp chili flakes (optional)
- Salt & black pepper to taste
- 2–3 fresh eggs
- 1 tsp lemon juice or vinegar
- Grated parmesan or feta (optional)
Method
- Heat olive oil in a pot. Sauté onion and carrot until soft.
- Add garlic and chili flakes; cook for 30 seconds.
- Stir in borlotti beans and stock. Simmer for 10 minutes.
- Add kale and cook until just wilted. Season well.
- Lower heat. Gently crack eggs into the soup and cover.
- Poach for 3–4 minutes until whites set but yolks remain soft.
- Finish with lemon juice and cheese if desired.
Serve hot with crusty bread for maximum comfort
