WHO welcomes the Research Group for Risk Benefit at the DTU National Food Institutebased in Kgs. Lyngby, Denmark, as the new WHO Collaborating Centre for Risk and Benefits of Foods and Diets. The group will support WHO’s efforts to estimate the burden of foodborne diseases and to develop integrated risk-benefit approaches for healthier and safer food. WHO collaborating centres carry out activities in support of WHO’s programmes in all areas of public health. By relying on robust scientific expertise, this new Centre will support WHO’s mission of supporting countries to achieve healthy, safe and sustainable diets.