Bouvet Island

South America

Drivers

Total greenhouse gas emissions excluding land-use change and forestry

Environment and climate change

Globalization and trade

Gini index

Income growth and distribution

Urban population as percent of total population

Urbanization

Annual population growth

Population growth and migration

Policies and leadership

Gender inequality index

Socio-cultural Context

Food Supply Chains

Share of employment in agriculture

Support the production and consumption of nutritious indigenous crops through agrobiodiverse cropping systems, agricultural extension, breeding programmes, subsidies, land tenure rights, regulatory protection, market development and public awareness.

Research and develop alternative proteins sources and share the research in the public domain.

Average crop species richness

Yield, or production per unit area (tonnes per hectare)—an indicator of how efficient production is

Cereals yield

Vegetable yield

Production systems and input supply

Deliver (peri-)urban agriculture programmes which provide land and other inputs, support local market development and deliver training and nutrition education.

Develop innovative postharvest storage technologies, packaging and processing techniques for nutritious foods to reduce nutrient losses, remove anti-nutrients, prevent contamination and reduce food losses.

Develop new processed products that extend the shelf life of nutritious foods, make them more convenient for consumers to prepare, and reduce food and nutrient losses.

Build and improve roads, transportation, storage, cold chain and logistical distribution infrastructure to enable the delivery of safe, perishable nutritious foods to urban and rural markets.

Maintain and upgrade markets selling nutritious foods to low-income communities and ensure they have access to infrastructure to enhance food safety and reduce foods losses.

Develop infrastructure to reduce loss and waste of nutritious foods and increase its redistribution.

Mandate training programmes for food producers and retailers on storage, processing and packaging to reduce spoilage and contamination of nutritious foods.

Cereal losses

Fruit losses

Vegetable losses

Pulse losses

Storage and distribution

Maize flour fortification legislation

Wheat flour fortification legislation

Salt fortification legislation

Processing and packaging

Retail and marketing

Food Environments

Dietary energy in the food supply

Share of dietary energy from cereals, roots, and tubers

Deliver agricultural extension programmes, infrastructure and education to support farmers to grow and market nutritious foods.

(Re)design agricultural development programmes intended to increase food producers’ income to also focus on producing, and accessing markets for, nutritious crops and providing nutrition education.

Provide women with agricultural assets, training and support to increase agriculture productivity and output, and access to markets to sell nutritious foods.

Provide inputs and training to develop and maintain home gardens along with nutrition education.

Design trade policies to prioritise the supply of nutritious foods over foods manufactured high in fats, sugars and salt and their ingredient, taking account of the benefits of local and international supply chains in different contexts, the protection smallholder farmers, and the availability of complementary policies.

Redirect agriculture subsidies from staple crops to increasing production of nutritious foods.

Availability of pulses

Availability of eggs

Availability of meat

Availability of fish

Food availability

Cost of an energy sufficient diet

Affordability of a nutrient adequate diet: ratio of cost to food expenditures

Cost of a healthy diet relative to the cost of sufficient energy from starchy staples

Affordability of a healthy diet: ratio of cost to food expenditures

Share of the population whose food budget is less than the cost of a healthy diet

Percent of the population who cannot afford a healthy diet

Cost of legumes, nuts, and seeds relative to the starchy staples in a least-cost healthy diet

Cost of fruits and vegetables relative to starchy staples in a least cost healthy diet

Food affordability

Retail value (total sales) of packaged food sales per person

Implement taxes to decrease affordability and incentivise reformulation of sugary drinks and foods high in fats, sugars and salt food.

Restrict all forms of marketing, advertising and in-store promotions of HFSS foods, particularly to children.

Annual perperson sales of ultra-processed foods, which are known to be associated with poor health outcomes

Retail value (total sales) of ultra-processed foods per capita

Product properties

Number of supermarkets per 100,000 population

Number of modern grocery retailers per 100,000 population

Vendor properties

Availability of food-based dietary guidelines

Food messaging

Food safety

Individual Factors

Final consumption expenditure per capita

Economic

Situational

Behavioral

Cross-Cutting Issues

Governance

Resilience

Outcomes

Total ecological footprint of food production per person

Total ecological footprint of food consumption per person

Greenhouse gas emissions of food consumption per person

Biodiversity impact of food consumption per person

Water use linked to food consumption per person

Eutrophication of food consumption per person

Agricultural land change during the last 10 years

Average proportion of natural vegetation embedded in agricultural lands

Soil biodiversity threats index

Environmental impacts

Focus cash transfer, voucher and food delivery programmes on increasing the availability, affordability and appeal of nutritious foods and limiting the appeal of foods high in fats, sugars and salt.

Share of the population that goes hungry—that is, lacks enough calories for a healthy, active life (SDG 2.1.1)

POU: Prevalence of undernourishment

Share of the population experiencing food insecurity, measured according to the Food Insecurity Experience Scale (FIES) (SDG 2.1.2)

Percent of the population experiencing moderate or severe food insecurity

Food security

Children (6-23 months): Minimum meal frequency

Share of young children who consumed at least the minimum recommended food groups the previous day, which makes it more likely they consume adequate micronutrients

MDD (IYCF): Minimum dietary diversity for infants and young children

Share of young children who did not consume any fruits or vegetables the previous day

Children (6-23 months): Zero fruit or vegetable consumption

Children (6-23 months): Zero meat, fish, or egg consumption

Infant and young child feeding practices

Adolescents: Prevalence of less than daily vegetable consumption

Adolescents: Prevalence of at least weekly fast food consumption

Adolescents: Prevalence of at least daily carbonated soft drink consumption

Dietary intake

Reformulate processed food to reduce fats, sugars and salt.

Set mandatory limits on trans fats, sugar, salt/sodium and/or saturated fat in packaged foods.

Require nutrition labelling on packages/menus to indicate if foods are high in calories, fats, sugars and/or salt and/or in positive nutrients.

Adult obesity

Implement comprehensive school food programmes, incorporating food and meals, nutrition standards, nutrition education, school gardens, food personnel training, food skills and literacy.

Wasting in children under 5 years

Stunting in children under 5 years

Overweight and obesity in children under 5 years

Underweight in Women

Provide low-income households, including women, with support for animal-husbandry and training for animal rearing, safety management and processing along with nutrition education.

Prioritise high-nutrient density when breeding crops in conventional crop breeding programmes and when selecting crops to grow.

	Implement biofortification programmes including breeding, support for adoption and market development and public awareness campaigns.

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