China, Hong Kong Special Administrative Region

Greenhouse gas emissions are the main contributor of climate change, and are thus an important indicator of a food system's contribution to climate change. In addition, greenhouse gases from transforming land (clearing, burning, or otherwise removing existing vegetation) for agricultural use are a large source of food system greenhouse gas emissions. Climate change is associated with increased land surface temperature, extreme weather events, rising sea levels, and other changes to the environment. These changes may impact the quality, quantity, and safety of our food supply.

Urbanization can be a challenge to the food system, as with increased proportion of people living in urban areas, food production is at risk of declining, especially on low- and middle-sized farms. Urban areas demand high penetration of food distribution and retail.

Population growth is relevant as it speaks to how fast a population is changing, what the age profile of the population is, and gives clues to the age-dependency ratio. A fast growing population also means pressure on the food system to continue increasing supply to meet the demands of a larger population.

This indicator provides a measure of the relative importance of a country's agriculture sector for employment. As a country's income increases, it's share of employment in agriculture tends to decrease, also reflecting the availability of non-farm employment opportunities.

Yields measure the efficiency with which inputs are used to produce agricultural output. Improving production efficiency is considered a critical path to meet food and nutrition security needs of current and future generations. The yields data, subtracted from consumptive need can serve as an indicator of coherence between sustainable production and healthy consumption targets.

Yields measure the efficiency with which inputs are used to produce agricultural output. Improving production efficiency is considered a critical path to meet food and nutrition security needs of current and future generations. The yields data, subtracted from consumptive need can serve as an indicator of coherence between sustainable production and healthy consumption targets.

Food losses affect the quantity and quality of food that is available for consumption, and may compromise gains in production that would otherwise improve food security and nutrition outcomes, as well as the incomes of farmers and other value chain actors.

Food losses affect the quantity and quality of food that is available for consumption, and may compromise gains in production that would otherwise improve food security and nutrition outcomes, as well as the incomes of farmers and other value chain actors. Food losses are especially high for perishable foods such as fruits and vegetables in countries with tropical climates, where means of storage and transport (refrigeration) are inadequate or supply chains are fragmented.

Food losses affect the quantity and quality of food that is available for consumption, and may compromise gains in production that would otherwise improve food security and nutrition outcomes, as well as the incomes of farmers and other value chain actors. Food losses are especially high for perishable foods such as fruits and vegetables in countries with tropical climates, where means of storage and transport (refrigeration) are inadequate or supply chains are fragmented.

This indicator gives a sense of if a country has sufficient food to meet population-level energy (caloric) needs. However, it does not take into consideration the distribution and access to this dietary energy among different population subgroups, nor the varying levels of energy needs that exist among these groups.

Countries with lower shares of dietary energy from staple foods may have higher nutritional quality in their food supplies. As non-staple foods--which are typically more nutrient-dense than cereals, roots and tubers--increase in availability, country-level food supplies are more capable of meeting population-level nutrient needs. However, this does not consider the distribution of these foods to population sub-groups, including nutritionally vulnerable groups whose needs may be higher, or low-income groups who may have difficulty affording non-staple foods.

Availability of pulses in the national food supply is a precursor to consumption of pulses, a component of WHO's recommended healthy diet. Note that this indicator does not consider differences in access and affordability of pulses among population subgroups.

Availability of eggs in the national food supply is a precursor to consumption of eggs. Eggs are rich in essential fatty acids and micronutrients, including vitamins A and B12, iron, zinc, and iodine, and egg consumption has been associated with improved growth among young children (Ionatti et al. 2017). Note that this indicator does not consider differences in access and affordability of eggs among population subgroups.

Availability of meat in the national food supply is a precursor to consumption of meat. Many high-income countries consume meat in excess, while food insecure populations in low- and middle-income countries consume very small amounts. Meat may be an important source of micronutrients for nutritionally vulnerable groups. Note that this indicator does not consider differences in access and affordability of meat among population subgroups.

Availability of fish in the national food supply is a precursor to consumption of fish. Fish may provide an important source of nutrients in low- and middle-income countries, as well as high-income countries. Note that this indicator does not consider differences in access and affordability of fish among population subgroups. Fish are less harmful to the environment as compared to ruminant meat. Increased importance is now placed on sustainable aquaculture and avoidance of overfishing of captured fish.

Provides the cost of adequate calories for energy balance at a given level of physical activity and body size, using only the least-cost starchy staple in each country.

The cost of food can present a significant barrier to consumption of nutritious diets by restricting economic access to nutritious food. This indicator compares CoNA to the average amount per person that households in a country typically spend on food. Affordability can be limited by high prices, low income, or both. This indicator shows that CoNA is higher than average household food expenditure in many countries.

Used to demonstrate the actual cost of healthy diets, in comparison to a low-cost food group.

Shows the cost of the lowest cost set of foods that would meet requirements for food-based dietary guidelines, in comparison to total food budget. As the ratio approaches 1, the more unaffordable the healthy diet. As the ratio approaches 0, the more affordable the healthy diet.

Shows the relative cost of the recommended amount per day of legumes, nuts, and seeds compared to the recommended amount per day of starchy staples. A ratio greater than 1 indicates a high-cost food group. A ratio less than 1 indicates the food group costs less than the cost of starchy staples.

Shows the relative cost of the recommended amount per day of fruit and vegetables compared to the recommended amount per day of starchy staples. A ratio greater than 1 indicates a high-cost food group. A ratio less than 1 indicates the food group costs less than the cost of starchy staples.

Final consumption expenditure provides an approximate measure of income and consumer spending power, which impacts the affordability of foods and consumer behavior.

This indicates agricultural land dynamics, which can affect food supply and environmental quality.

Embedding at least 10% of natural and seminatural vegetation is being proposed as a planetary boundary to guarantee that agricultural lands have integrity and a minimum amount of natural capital to provide ecosystem services. Attaining 10% natural vegetation is a low target that all cropland systems must fulfill.

Countries with larger risk values suggests soil organisms are under high pressure signalling the need for changes in production systems to protect and restore soil biodiversity.

High consumption of sugary foods and beverages and processed flours and starches above the recommended amounts and proportions contributes to the development of Type II diabetes.