The U.N, State Of Food and Agriculture Report

7/28/2019 The U.N, State Of Food and Agriculture Report

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ISSN 0081-4539

THE STATE

OF FOOD

ANDAGRICULTURE

FOOD SYSTEMS

FOR BETTER NUTRITION


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Photos on front cover and page 3: FAO Mediabase.

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THE STATEOF FOODANDAGRICULTURE

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Rome, 2013

ISSN 0081-4539


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The designations employed and the presentation of material in this

information product do not imply the expression of any opinion whatsoever

on the part of the Food and Agriculture Organization of the United Nations

(FAO) concerning the legal or development status of any country, territory, city

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whether or not these have been patented, does not imply that these have

been endorsed or recommended by FAO in preference to others of a similar

nature that are not mentioned.

ISBN 978-92-5-107671-2 (print)E-ISBN 978-92-5-107672-9 (PDF)

FAO 2013

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iii

Contents

Foreword vAcknowedgements viAbbreviations and acronyms viiiEecutive summary i

Food systems for better nutrition 1

1. The role of food systems in nutrition 3

Why is nutrition important? 4Why ocus on ood systems to address manutrition? 6

Food systems and nutrition opportunities 7

Cross-cutting issues in nutrition-sensitive ood systems 9

Knowedge and inormation gaps 11

Structure o the report 12

2. Malnutrition and changing food systems 13

Manutrition concepts, trends and costs 13

Food system transormation and manutrition 20

Concusions and key messages 24

3. Agricultural production for better nutrition 26

Making ood more avaiabe and accessibe 26

Making ood more diverse 30

Making ood more nutritious 33


4. Food supply chains for better nutrition 37

Transormation o ood suppy chains 37

Enhancing nutrition through ood suppy chains 42


5. Helping consumers achieve better nutrition 49

Food assistance programmes or better nutrition 49

Nutrition-specic ood price subsidies and taes 52

Nutrition education 54


6. Institutional and policy environment for nutrition 61

Buiding a common vision 61Better data or better poicy-making 65

Eective coordination is essentia 65

Key messages o the report 67

Statistical annex 69

Notes or the anne tabe 71

ANNEx TABlE 73

Reerences 83

Specia chapters o The State of Food and Agriculture 98


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iv

TABLES

1. Disabiity-adjusted ie years in 1990 and 2010, by manutrition-reated risk actor,popuation group and region 18

2. Bioortied stape ood crops impemented by the HarvestPus programme

and actua or epected reease year 35

BOXES

1. Sustainabe production and consumption 4

2. The importance o anima-source oods in diets 11

3. The urbanrura manutrition divide 14

4. limitations o using the body mass inde in measuring ecessive body at 17

5. The rst thousand days 29

6. Increasing dietary diversity through home gardens 317. Improving chid nutrition in sma-scae pastora ood systems 32

8. Improving iveihoods and nutrition throughout the bean vaue chain 43

9. Food processing, preservation and preparation in the home and micronutrient

intakes 45

10. The Grameen Danone Partnership 46

11. Guiding principes or improving nutrition through agricuture 62

12. Nutrition governance at the internationa eve 63

FIGURES

1. Food system interventions or better nutrition 8

2. Prevaence o stunting, anaemia and micronutrient deciencies among chidren,

by deveoping region 16

3. Prevaence o overweight and obesity among aduts, by region 17

4. The mutipe burdens o manutrition 21

5. The ood system transormation 22

6. Share o countries in each manutrition category, by eve o agricutura

productivity 22

7. Share o countries in each manutrition category, by degree o urbanization 23

8. Modern and traditiona retai outet shares o resh ruit and vegetabe market

in seected countries 39

9. Retai saes o packaged ood, by region 39

10. Modern and traditiona retai outet shares o resh ruit and vegetabe market

and packaged ood market in seected countries 40


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v

Foreword

As the word debates the Post-2015

Deveopment Agenda, we must strive or

nothing ess than the eradication o hunger,

ood insecurity and manutrition. The socia

and economic costs o manutrition are

unconscionaby high, amounting to perhaps

$US3.5 triion per year or $US500 per person

gobay. Materna and chid manutrition sti

impose a arger burden than overweight andobesity, athough the atter is increasing even

in deveoping regions. The chaenge or the

goba community, thereore, is to continue

fghting hunger and undernutrition whie

preventing or reversing the emergence o

obesity.

This edition o The State of Food and

Agriculture: Food systems for better

nutrition makes the case that good nutrition

begins with ood and agricuture. Food

systems around the word are diverse

and changing rapidy. Food systems have

become more industria, commercia and

goba, uneashing processes o productivity

growth, economic deveopment and socia

transormation being et around the word.

These processes have proound impications

or diets and nutritiona outcomes.

Commerciaization and speciaization

in agricutura production, processing

and retaiing have enhanced efciency

throughout the ood system and increased

the year-round avaiabiity and aordabiity

o a diverse range o oods or most

consumers in the word. At the sametime, concerns are mounting about the

sustainabiity o current consumption and

production patterns, and their impications

or nutritiona outcomes.

Food systems must ensure that a peope

have access to a diverse range o nutritious

oods and to the knowedge and inormation

they need to make heathy choices. The

contributions o ood and agricuture to

nutritiona outcomes through production,prices and incomes are undamenta and

must not be negected, but ood systems as a

whoe can contribute much more. This report

identifes a number o specifc actions that

can be taken to improve the contribution o

ood systems to better nutrition. At the same

time, reductions in ood and nutrient osses

throughout the ood system can enhance both

environmenta sustainabiity and nutrition.

Food system strategies or nutrition are

oten contrasted with those that rey on

medicay based interventions such as vitamin

and minera suppements. Athough ood

suppements can address specifc dietary

defciencies, a nutritious diet ensures that

peope get the whoe compex o nutrients

they need and thus is the ony approach

that addresses a orms o manutrition.

What is more, ood system strategies urther

recognize the socia, psychoogica and

cutura benefts that come rom enjoying a

variety o oods. Manutrition is a compex

probem that requires integrated action

across sectors, but good nutrition must begin

with ood and agricuture. This report hepspoint the way.

Jos Graziano da Siva

FAO DIRECTOR-GENERAL


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vi

The State of Food and Agriculture 2013 was

prepared by members o the Agricutura

Deveopment Economics Division (ESA) o

FAO under the overa eadership o Kostas

Stamouis, Director; Keith Wiebe, Principa

Ofcer; and Terri Raney, Senior Economist

and Chie Editor. Additiona guidance was

provided by Barbara Buringame, Principa

Ofcer; James Garrett, Specia Advisor;

and Brian Thompson, Senior Ofcer o theNutrition Division (ESN); David Haam,

Trade and Markets Division (EST); Jomo

Kwame Sundaram, Assistant Director-

Genera, Economic and Socia Deveopment

Department (ADG-ES) and Danie Gustason,

Deputy Director-Genera (Operations).

The research and writing team was ed

by Andr Croppenstedt and incuded Brian

Carisma, Sarah lowder, Terri Raney and

Een Wieezynski (ESA); and James Garrett,

Janice Meerman and Brian Thompson

(ESN). The statistica annex was prepared

by Brian Carisma under the supervision o

Sarah lowder, ESA. Additiona inputs were

provided by Aparajita Bijapurkar and Andrea

Wooverton (ESA); Robert van Otterdijk,

Rura Inrastructure and Agro-Industries

Division (AGS); and Aexandre Meybeck,

Agricuture and Consumer Protection

Department (AGD).

The report was prepared in cose

coaboration with Janice Abert, lesie

Amoroso, Juiet Aphane, Ruth Charrondiere,

Charotte Duour, Forence Ega, Anna

Herorth, Gina Kennedy, Warren lee, EenMuehho, Vaeria Menza, Martina Park

and Hoy Sedutto, a rom (ESN); and The

State of Food and Agriculture Foca Points:

Daniea Battagia, Anima Production and

Heath Division (AGA); Aison Hodder

and Remi Kahane, Pant Production and

Protection Division (AGP); David Kahan,

Ofce o Knowedge Exchange, Research

and Extension (OEK); Forence Tartanac

and Anthony Bennett (AGS); Juien Custot

and Jonathan Reeves, Cimate, Energy

and Tenure Division (NRC); Kare Caens,South-South and Resource Mobiization

Division (TCS); Nei Marsand and Angea

Hinrichs, Emergency and Rehabiitation

Division (TCE); Maxim lobovikov and Fred

Kaeero, Forestry Economics, Poicy and

Products Division (FOE); Benoist Veierette,

Investment Centre Division (TCI); John

Ryder, Fisheries and Aquacuture Poicy

and Economics Division (FIP); Eeonora

Dupouy and David Sedik, Regiona Ofce

or Europe and Centra Asia (REUT);

Fatima Hachem, Regiona Ofce or theNear East (FAORNE); David Dawe and

Nomindeger Bayasgaanbat, Regiona

Ofce or Asia and the Pacifc (FAORAP);

Soomon Sacedo, Regiona Ofce or latin

America and the Caribbean (FAORlC); and

James Tet, Regiona Ofce or Arica

(FAORAF). Additiona inputs and reviews

were provided by Jess Barreiro-Hur, Juan

Caros Garca Ceboa, Maarten Immink,

Joanna Jeensperger, Panagiotis Karakis,

Frank Mischer, Mark Smuders and Keith

Wiebe (ESA); Terri Baard, Ana Motedo

and Caro Cafero, Statistics Division (ESS);

and Christina Rapone, Eisenda Estruch

and Peter Wobst, Gender, Equity and Rura

Empoyment Division (ESW).

Externa background papers and inputs

were prepared by Christopher Barrett,

Migue Gmez, Erin lentz, Dennis Mier,

Per Pinstrup-Andersen, Katie Ricketts and

Ross Wech (Corne University); Bruce Trai

(Reading University); Mario Mazzocchi

(University o Boogna); Robert Mazur (Iowa

State University); Action Contre a Faim/ACF-

Internationa; Save the Chidren (UK); MananChawa (Euromonitor); and Stephen lim,

Michae MacIntyre, Brittany Wurtz, Emiy

Carnahan and Greg Freedman (University o

Washington).

The report benefted rom externa

reviews and advice rom many internationa

experts: Francesco Branca, Mercedes de

Onis, Marcea Wsteed and Gretchen

Stevens, Word Heath Organization (WHO);

Corinna Hawkes (Word Cancer Research

Fund Internationa); Howarth Bouis and

Yassir Isam (HarvestPus); John McDermott,Agnes Quisumbing and laurian Unnevehr,

Internationa Food Poicy Research Institute

Acknowedgements


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vii

(IFPRI); lynn Brown and Saskia de Pee, Word

Food Programme (WFP); Jennie Dey de

Pryck, Mark Hoderness and Harry Pamier,Goba Forum on Agricutura Research

(GFAR); Deia Grace, Internationa livestock

Research Institute (IlRI); and Marie Arimond

(University o Caiornia at Davis).

Michee Kendrick, Economic and Socia

Deveopment Department (ES), was

responsibe or pubishing and project

management. Paoa Di Santo and liiana

Madonado provided administrative support

and Marco Mariani provided IT support

throughout the process. We aso grateuyacknowedge the support in organizing

the technica workshop oered by David

Haam and organized by Ji Buscemi-Hicks,

EST. Transations and printing services were

provided by the FAO Meeting Programming

and Documentation Service (CPAM). Graphic

design and ayout services were provided by

Omar Bobo and Fora Dicaro.


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viii

Abbreviations and acronyms

BMI body mass inde

CONSEA Nationa Counci or Food Security (Conseho Naciona de Segurana Aimentar

e Nutriciona)

DAlY disabiity-adjusted ie year

EU European Union

GDP gross domestic product

HFP Homestead Food Production (project)

IFPRI Internationa Food Poicy Research Institute

MClCP Roundtabe or Poverty Reduction (Mesa de Concertacin para a lucha Contra

a Pobreza)

MDG Miennium Deveopment Goa

NGO non-governmenta organization

OECD Organisation or Economic Co-operation and Deveopment

OFSP orange-feshed sweet potato

R&D research and deveopment

REACH Renewed Eorts Against Chid Hunger and undernutrition

SUN Scaing Up Nutrition

UN United Nations

UNICEF United Nations Chidrens Fund

UNSCN United Nations Standing Committee on Nutrition

VAC Vuon, Ao, Chuong (Crop arming, Aquacuture, Anima husbandry)

WFP Word Food Programme

WHO Word Heath Organization

WIC Suppementa Nutrition Program or Women, Inants, and Chidren

(United States o America)


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ix

Manutrition in a its orms undernutrition,

micronutrient deciencies, and overweight

and obesity imposes unacceptaby high

economic and socia costs on countries at

a income eves. The State of Food and

Agriculture 2013: Food systems for better

nutrition argues that improving nutrition

and reducing these costs must begin with

ood and agricuture. The traditiona

roe o agricuture in producing ood andgenerating income is undamenta, but

agricuture and the entire ood system

rom inputs and production, through

processing, storage, transport and retaiing,

to consumption can contribute much more

to the eradication o manutrition.

Malnutrition imposes high costs onsociety

FAOs most recent estimates indicate that

12.5 percent o the words popuation

(868 miion peope) are undernourished in

terms o energy intake, yet these gures

represent ony a raction o the goba burden

o manutrition. An estimated 26 percent

o the words chidren are stunted, 2 biion

peope suer rom one or more micronutrient

deciencies and 1.4 biion peope are

overweight, o whom 500 miion are obese.

Most countries are burdened by mutipe types

o manutrition, which may coeist within the

same country, househod or individua.

The socia cost o manutrition, measuredby the disabiity-adjusted ie years ost

to chid and materna manutrition and

to overweight and obesity, are very high.

Beyond the socia cost, the cost to the

goba economy caused by manutrition,

as a resut o ost productivity and direct

heath care costs, coud account or as

much as 5 percent o goba gross domestic

product (GDP), equivaent to US$3.5 triion

per year or US$500 per person. The costs

o undernutrition and micronutrient

deciencies are estimated at 23 percent ogoba GDP, equivaent to US$1.42.1 triion

per year. Athough no goba estimates

o the economic costs o overweight and

obesity eist, the cumuative cost o a non-

communicabe diseases, or which overweight

and obesity are eading risk actors, were

estimated to be about US$1.4 triion in 2010.

Chid and materna manutrition in

particuar chid underweight, chid

micronutrient deciencies and poor

breasteeding practices impose by ar the

argest nutrition-reated heath burden

at the goba eve, responsibe or amosttwice the socia costs o adut overweight

and obesity. The socia burden due to chid

and materna manutrition has decined

amost by ha during the ast two decades,

whie that due to overweight and obesity

has amost doubed, yet the ormer remains

by ar the greater probem, especiay in

ow-income countries. Undernutrition and

micronutrient deciencies must thereore

continue to be the highest nutrition priority

or the goba community in the immediate

uture. The chaenge or poicy-makers is

how to address these probems whie at

the same time avoiding or reversing the

emergence o overweight and obesity. This

chaenge is signicant, but the returns

are high: investing in the reduction o

micronutrient deciencies, or eampe,

woud resut in better heath, ewer chid

deaths and increased uture earnings, with a

benet-to-cost ratio o amost 13 to 1.

Addressing malnutrition requires

integrated action across sectors

The immediate causes o manutrition are

compe and mutidimensiona. They incude

inadequate avaiabiity o and access to sae,

diverse, nutritious ood; ack o access to

cean water, sanitation and heath care; and

inappropriate chid eeding and adut dietary

choices. The root causes o manutrition

are even more compe and encompass the

broader economic, socia, poitica, cutura

and physica environment. Addressing

manutrition, thereore, requires integratedaction and compementary interventions in

agricuture and the ood system in genera,

in pubic heath and education, as we as in

Eecutive summary


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x

broader poicy domains. Because the necessary

interventions cut across the portoios o

severa government institutions, high-evepoitica support is required to motivate the

necessary coordination across sectors.

Better nutrition depends on everyaspect of the food system

Food systems encompass a the peope,

institutions and processes by which agricutura

products are produced, processed and brought

to consumers. They aso incude the pubic

ocias, civi society organizations, researchersand deveopment practitioners who design the

poicies, reguations, programmes and projects

that shape ood and agricuture.

Every aspect o the ood system infuences

the avaiabiity and accessibiity o diverse,

nutritious oods and thus the abiity o

consumers to choose heathy diets. But the

inkages rom the ood system to nutritiona

outcomes are oten indirect mediated

through incomes, prices, knowedge and

other actors. What is more, ood system

poicies and interventions are rarey

designed with nutrition as their primary

objective, so impacts can be dicut to trace

and researchers sometimes concude that

ood system interventions are ineective in

reducing manutrition. In contrast, medica

interventions such as vitamin suppements

can address specic nutrient deciencies and

their impacts are more easiy observed, but

they cannot uy substitute or the broader

nutritiona benets oered by a we-

unctioning ood system. Every aspect o

the ood system must aign to support good

nutrition; any singe intervention in isoationis thereore unikey to have a signicant

impact within such a compe system.

Interventions that consider ood systems as

a whoe are more ikey to achieve positive

nutritiona outcomes.

Nutrition transition is driven byfood system transformation

Economic and socia deveopment ead to

the gradua transormation o agricuture,characterized by rising abour productivity,

decining shares o popuation working

in agricuture and rising urbanization.

New modes o transportation, eisure,

empoyment and work within the home

cause peope to ead more sedentaryiestyes and to demand more convenient

oods. These changes in activity and dietary

patterns are part o a nutrition transition

in which househods and countries

may simutaneousy ace the emerging

chaenge o overweight, obesity and

reated non-communicabe diseases whie

continuing to dea with undernutrition and

micronutrient deciencies. The compeity

and rapidy changing nature o both the

manutrition situation and ood systems in

individua countries mean that poicies andinterventions need to be contet-specic.

Agricultural productivity growthcontributes to nutrition but mustdo more

Agricutura productivity growth contributes

to better nutrition through raising incomes,

especiay in countries where the sector

accounts or a arge share o the economy

and empoyment, and by reducing the cost

o ood or a consumers. It is, however,

important to reaize that the impact o

agricutura productivity growth is sow

and may not be sucient to cause a rapid

reduction in manutrition.

Maintaining the momentum o growth in

agricutura productivity wi remain crucia

in the coming decades as production o basic

stape oods needs to increase by 60 percent

i it is to meet epected demand growth.

Beyond stape oods, heathy diets are

diverse, containing a baanced and adequate

combination o energy, at and protein,as we as micronutrients. Agricutura

research and deveopment priorities must

be made more nutrition-sensitive, with a

stronger ocus on nutrient-dense oods

such as ruits, vegetabes, egumes and

anima-source oods. Greater eorts must

be directed towards interventions that

diversiy smahoder production, such as

integrated arming systems. Eorts to raise

the micronutrient content o stapes directy

through bioortication are particuary

promising. Agricutura interventions aregeneray more eective when combined

with nutrition education and impemented

with sensitivity to gender roes.


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xi

Supply chains offer risks andopportunities for better nutrition

Traditiona and modern ood systems

coeist and evove as economies grow

and urbanization increases. Modern

suppy chains entai vertica integration

o storage, distribution and retaiing and

oer eciency gains that can yied ower

prices or consumers and higher incomes

or armers. They typicay carry a wide

variety o nutritious oods year-round, but

aso se more highy processed packaged

oods, which can contribute to overweight

and obesity when consumed in ecess.Modern ood processing and distribution

aso oer new opportunities or the use o

ortied oods, which can make important

contributions to nutrition.

Athough supermarkets are spreading

rapidy in ow-income countries, most

poor consumers in rura and urban areas

sti purchase most o their ood through

traditiona ood distribution networks.

These traditiona outets are the primary

channe or nutrient-rich oods such as ruits,

vegetabes and ivestock products, athough

they increasingy carry processed and

packaged oods. The use o traditiona retai

outets or distributing ortied oods such

as iodized sat is another proven strategy or

improving nutritiona outcomes.

Improved sanitation, ood handing, and

storage technoogies in traditiona ood

systems coud boost eciency and improve

the saety and nutritiona quaity o oods.

Reducing ood and nutrient osses and

waste throughout ood systems coud make

important contributions to better nutrition

and reieve pressure on productive resources.

Consumer choices determinenutritional outcomes andsustainability

Making systems more nutrition-enhancing

so that ood is avaiabe, accessibe, diverse

and nutritious is key, but so is the need

to hep consumers make heathy dietary

choices. Promoting behaviour change

through nutrition education and inormationcampaigns within a supportive environment

that aso addresses househod sanitation

and appropriate compementary oods

has proved eective. Even in ocations

where undernutrition and micronutrient

deciencies persist as the primary probems,a orward-ooking approach that can prevent

a rise in overweight and obesity is necessary,

especiay in the ong run. Behaviour change

can aso reduce ood waste and contribute to

the sustainabe use o resources.

Institutional and policyenvironment for nutrition

Progress has been made: in some countries

manutrition has been signicanty reducedover recent decades. But progress has been

uneven and there is a pressing need to make

better use o the ood system or better

nutrition. The compeity o manutrition

and its underying causes means that a

mutistakehoder and mutisectora approach

wi be most eective.

Such an approach requires better

governance, based on sound data, a

common vision and poitica eadership to

be abe to pan, coordinate and oster the

necessary coaboration across and within

sectors.

Key messages of the report

Malnutrition in all its forms imposes

unacceptably high costs on society in

human and economic terms. The costs

associated with undernutrition and

micronutrient deciencies are higher

than those associated with overweight

and obesity, athough the atter are

rising rapidy even in ow- and midde-income countries.

Addressing malnutrition requires a

multisectoral approach that includes

complementary interventions in food

systems, public health and education.

This approach aso aciitates the

pursuit o mutipe objectives, incuding

better nutrition, gender equaity and

environmenta sustainabiity.

Within a multisectoral approach, food

systems offer many opportunities for

interventions leading to improveddiets and better nutrition. Some o

these interventions have the primary

purpose o enhancing nutrition. Other


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xii

interventions in ood systems, and in

the genera economic, socia or poitica

environment, may aect nutritioneven though this is not their primary

objective.

Agricultural production and productivity

growth remain essential for better

nutrition, but more can be done.

Agricutura research must continue

to enhance productivity, whie paying

greater attention to nutrient-dense

oods such as ruits, vegetabes,

egumes and anima products and to

more sustainabe production systems.

Production interventions are moreeective when they are sensitive

to gender roes and combined with

nutrition education.

Both traditional and modern supply

chains offer risks and opportunities for

achieving better nutrition and more

sustainable food systems. Improvements

in traditiona suppy chains can hep

reduce osses, ower prices and increase

diversity o choice or ower-income

househods. The growth o modern

retaiing and ood processing can

aciitate the use o ortication tocombat manutrition, but the increased

avaiabiity o highy processed,

packaged goods may contribute to

overweight and obesity.

Consumers ultimately determine what

they eat and therefore what the food

system produces. But governments,

internationa organizations, the

private sector and civi society can

a hep consumers make heathier

decisions, reduce waste and contribute

to the sustainabe use o resources, byproviding cear, accurate inormation

and ensuring access to diverse and

nutritious oods.

Better governance of food systems

at all levels, facilitated by high-level

political support, is needed to build a

common vision, to support evidence-

based policies, and to promote effective

coordination and collaboration through

integrated, multisectoral action.


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Food systemsFor better nutrition


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involved in the production, processing, marketing,

consumption and disposal o goods that originate rom

agriculture, orestry or sheries, including the inputs

needed and the outputs generated at each o these steps.Food systems also involve the people and institutions that

initiate or inhibit change in the system as well as the socio-

political, economic and technological environment in which

these activities take place. Adapted rom FAO (2012a).

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aal a v ag

c h wl. A h a

, cc a g a h

aal c cp apc pa, a h plca

al c (bx 1).

Whl h a a ca

al a cplx, h c

a ag all p al

a all apppa . th

pal c h

aca al g h

aal l agcl pcg

a gag c. o c,

ag al q v

l h , al hhalh, aa, ca a h

c. iga ac a ac

h halh, ca a agcl c.


18/114

T H E S T A T E O F F O O D A N D A G R I C U L T U R E 2 0 1 34

Why is nutrition imortant?

G h a ha

halh a wll-g, phcal a cgv

vlp, a cc pcv.

nal a a ccal ca

vall ha a cc vlp,a g al a a al

cal w gh. A a p

cal a cc vlp,

g h k akg

gaal ccl pv, ca

g aal pc halh

chl, wh gw halh al.

G c a a a

la pcv a c, clg

ppl wkg agcl.Glal l cc pcv

a c

cc hav a a

boX 1

Sustainable roduction and consumtion

th pac aagg agclal

a wa ha h

aal aal c

ala wll alh. m h c

ha h pc , wh h

pha aal ca

ha ca cl l a pcv gap

pg whl cg

h gav a hacg h pv

val pac agcl

(FAo, 2011a). th c aalpc c ga

pac ppl wh cp

lvl a c a a halh

a acv l. b al cgz

ha h c a a aal

al fc c

a c a pc, a wll

a plc-ak (FAo, 2012).

saal cp cap

h ccp aal , ha

: h wh lw val

pac whch c a

c a halh l

p a ga. saal

a pcv a pcl

v a c, clall

accpal, accl, ccall a

a aal; all aqa, a

a halh; whl pzg aal a

ha c (blga a d,

2012, p. 7).

saal pl a chag a

pc c vcp

a a h wh lw

val p. th al aa c l a wa hgh

h . ulal, h a

a ccl a halh a

aal ppl a h

c halh. sch p

chag a lkl q gca

chag h hlv.

F h ll val aal c

a h v pa

c a pc, h val

hl h plag,

, chlg a val

cha. th a l cawa hgh a a

ca, v ha

cag aal c a

al axa fc h ll

val aal c. th a

a cl h l lvck

a h , h l lcal a a

a h lk w a -

agclal pc. ma h

a hghl cval ca h

plca x pc

a cp a, a h

q alg a ag ag

aal akhl. n all chag

a cval, hwv, xapl

h c l a wa.

rgal, a a aal

wll hav gca plca

pc, h , c,

la a a l. th challg

q clv a vc-a

gvac cha ha ca a

h a a a- vlv.

th cl ll ag h

aall aall paccalwa pl h ccp

aal (uneP, 2012).


19/114

F O O D S Y S T E M S F O R B E T T E R N U T R I T I O N 5

ha 10 pc l ag a

23 pc glal g c pc

(GdP) (Wl bak, 2006a). th la gala a glal c us$1.42.1

ll.

A h a , aca

wh lw la pcv a hgh

cal c ag aca -

ccal chc a, ch a

a a ha a (WHo, 2011a). A

c a a clav p

l -ccal a,

whch vwgh a a k k

ac, us$47 ll v h x w

ca; a aal a a ag a5 pc a fa, h qval

a us$1.4 ll 2010 (bl et al.,

2011).

n cphv glal a x

h pcv l a halh c

aca wh all p al

a la a. th paal a

p av ca pv a

gh a glal c. th appach

gg ha al all

a p a c us$2.83.5 ll,

qval 45 pc glal GdP,

us$400500 p p.3

iv cg c

cc wl hav hgh pa-.

dcc c ca lw

llcal a phcal gwh ag

chl, c al la pcv

a la a, pa ah a

ca aal al (uniCeF a th

mc iav, 2004; mc

iav, 2009). n glal a h

cc c c cc

x; hwv, ag ch cc

a h cqc h valal v c ca ak. th

Cphag C pjc, xapl,

whch g gh wl xp

c h c-cv l

lag wl pl, hghlgh

h pv c a a c-

cv a ackl h pl

al. rach hw ha vg

us$1.2 ll aall c

ppl, ca a

ca apl cp v

3 US$1.42.1 trillion or undernutrition and micronutrient

deciencies plus US$1.4 trillion or non-communicable

diseases equals US$2.83.5 trillion.

a wl ga aal

us$15.3 ll, a --c a

al 13 1, a wl l halh, w ah a ca

ag (mc iav, 2009).

mal whh ,

c cc vwgh a

ca a cplx pla

cc, cal, val a

haval ac ha pv ppl

cg a ll g

halh .th a ca

a c

cc a aqa a ak a

c a. iaqa a akwak h a ca

cpl a; c a,

, ca q a

h wak h . th

a h lg ca h vc

ccl: () lack avalal acc

( c); () p halh a

p wa a aa a aqa

halh vc; a (), chl, p

aal a chl-ca pacc, clg

aqa ag a

cpla g a, al, p

chc. o c, p c

cal a cc vlp a

qal p h pl.

th a ca vwgh

a vcp g

lav phcal q,

hav lg cgz ha h

xpla wh ppl c

ha h . th ap ca

h pvalc vwgh a

c ca ha pp a

xplaa, clg gc pp,

val aclgcal c ha alg q, c p,

h ca phaaccal pc,

a cal a cc ac ha

cag vcp (Gwa,

2006; Kh et al., 2006).4 Chag h

c h -wh c

hav al plca, clg lw

al pc , chag lav pc

p a ca

avalal hghl pc, g-,

c-p (rhck, 2008;

Ppk, Aa a ng, 2012).

4 Some o these are theories that have not yet been

empirically substantiated.


20/114


Why ocus on ood systems toaddress malnutrition?

nal c p a

ac, a h plc

a ha hap h a a

aal pa h qa. A c

a ac all p al

h apppa h c.

A h ac lvl,

h qa, qal, v a

al c h avalal

cp.

Agclal pc a a plc

a plc v ach avlp (r&d) a ac a

h ac ha fc h ppl

p . ic, cl

a ca, ag h ac, fc

c a a pc, whch,

gh wh lav pc, h

a . da, ,

fc pc a wll a pcg

a akg c hgh h

, a c ccl -

ack lp. th h

whh h ppl g

avalal, aal, accpal

a aqa qa a qal.

th pcpl hapg a

agclal pv

a l a -a

appach. F-a v

cgz h cal plac a

pvg . th a

ca wh ag ha l

call a v ch a va

a al ppl. Alhgh

ppl ca a pcc a

cc, a (agcp a va a

c qa a qal h

apppa ca) ha

ppl a l h pcc ac-

c p h ppl

h whl cplx g, a

ha h . th cp a

a ac wa ha a

pa g a halh

a ll .

A -a appach h cgz

h lpl (al,phlgcal, al, cal a clal)

ha c jg a va .

Cag a g -hacg

agal h paccal,

cv a aal wa

a al, a chc acp pa lal c

ga h ll h val

(FAo, 2010).

i ag al, cg

h pv a

awk whch , g

a pl -a v

pv . shapg

h a lkl la

a al c q a

ag h l

h , pal p lvagh a h ac ha

hap h chc h ac

h . i a, a wl,

aal a ac al a

cl a q val

aal.

Changes and challenges in ood systemso todayAal a ac hap

ak acc

h ac ha h gl

ah a lplc wh

chaacc ha va, xapl, wh

c, lvlh a aza. ev

h lpl a a pc

ca chag. t c a

c, lcal glal lvl, a

chagg h wa ha ppl pc,

pc a acq .

i vlpg c a wll a

alz c, ppl cha

a ag a wa. F

c a pc, h ppl

cha lghg. m ppl a,v h p allhl

al aa, l ak a la pa

h cp . th a

pl lcal pc , h ca

pc lk c paa,

pc a-awa c c. th

ac w c a pc

a gw ch pc a apa

wk pv a a ca.

A h a , ppl a aa

v vlpg c, h ppl cha

a hg lghg pg h pc. C a hp cl

a a ak, pcall h

a vgal, aal w ak


21/114


a pc. Whlal, wh

g lk al cha, a

apl pc cl pc,pag aal lcal k (ra

a m, 2011). mawhl, ppl cha

pc a cg

cplx, wh aal aa

pc pc a .

th k g a a

al chagg. nw chlg a alg

apa, l, pl

a wk wh h h (Ppk, Aa a

ng, 2012). icagl, a ll la

c a cvc,

ca h hav l avalal pl wh v l

pc, acq a ppaa.

uaza al pv c

cal ak, lg lw ap

c a ak ha a gall cl

h. C wh gall hgh

c a wll, h chag

w h lc pc avalal.

Alhgh h v chc la

hgh cp aal-c

a a vgal, ca

cp pc al la

hgh ak a, ga a al. Wh

hgh g ak a lw g

xp, a wll c a hgh

k vwgh a ha al

wll. th chag pchag a

cp pa a ccg all

c a w a wll a h lag c.

thgh h ach a akg ,

cpa, c, a hapg a wll

a pg h a.

th chag acv a a

pa vlpg c a pa

a a whch clal ac l h gg

challg g lvl vwgh

a a la -ccal

a c al wh pl

a c

cc (ba a Ppk, 1998). th

a cp cll

c a h cal aa

h , a pal

alz a l-c c.

Ppk, Aa a ng (2012, p. 3) c

h ph a h pa achw ha lg a

c. All h gg ha h a

h pl a l

a accg lca a p

gag wh h .

Food systems and nutritionoortunities

th c cal

g hw h ac wh

h caal ac a fc al

c. Awa h chaacc

a h k ac wh hap

wll hlp wh v a

wha ca ha hlp achv

g .th lpl lk w

a a pp

hap ch a wa ha

h ca p . Fg 1

pv a chac vvw h l

a h a cc,

cal, clal a phcal v

wh whch h pa. i hghlgh

pp pvg al

c a apppa plc

l.

th cl l h l a

, h a cag:

pc p h a ga;

p-hav ppl cha h a

ga al;

c.

th l cl l xapl

pal v ha a ag

pccall a pvg

pp, ha , hap h .

th h cl plc l

la pal , agcl a

al vlp ha ca fc h

. th g lla h acx, whch ca al a

-v, xapl gvg

hgh p wh aal

vlp ag a cg

h plca a

accc plc, h a w

a val aal.

th pha pc cp

a pc a la pa,

h ac ag h va ac a

h fw h fc a . da

c pc, xapl,ca ac wha pc, a lpl

akhl ca x fc h

a h plc cx a


22/114


p a wa. Cg h

h cplx a

ga ha a pl c val-

cha appach, whch lkl c h

chcal apc va ag h cha

a all c l cp pc

a a .

Ag h pl

appcag a wkg wh all h akhl wh ac h .

th cl all ppl pal pva

val a cpa wh pc,

, pc, ak a c ,

a wll a h plc cal, cvl c

gaza, ach a vlp

pac wh g h plc,

gla, pga a pjc ha

hap h .

Fg 1 hl a a

lz pa h a v

a ac ha x hwl. th a h

a gv lca ca g h chc

v ak avaag

FiGure 1

Food system interentions or better nutrition

Economic,social

,culturalandphysicalenviro

nment

Policy environment and development priorities

Genderrolesandenvironmentalsustainability

FOOD SYSTEM ELEMENTS NUTRITION OppORTUNITIES pOLICY TOOLS

Pc p

h a ga (r&d,

p, pc, a

aag)

saal ca pc

n-pg ag ,

agc pacc a cp

- mc lz

- b cp

- iga ag , clg

h a

- Cp a lvck vca

sal c a

- Ga v a ag

- Cp a lvck ac

n ca

- schl a h ga

n pvg -a ag

F a agclal

plc p

avalal,

aal, v

a qal

n-

agclal ach

cp, lvck a

pc

P chl a

h ga

P-hav ppl cha

h a ga

al (akg,

ag, a, pcg,

alg)

n-pvg pcg, packagg,

ap a ag

rc wa a ca chcal

a cc cc

F ca

rla (.g.

la a a) F a

rgla a axa

p cc,

a, qal, v

rach a p

va pc

la, pcg

a ap

C (avg,

lallg, ca, a

)

n a a halh cla

Pc lallg

C ca

scal pc c a

- Gal aac pga

a

- tag aac (paal,

chl, ll, c.)

F aac

pga

F pc cv

n gla

n ca a

a capag

AvAILABLE, ACCESSIBLE, DIvERSE, NUTRITIOUS FOODS

Health, ood saety, education, sanitation and inrastructure

Surce: FAo.


23/114


pp. F xapl, a c-

a agclal , v

a cl a pvg h alc cp w cp wl

pg. i a aa wh h

al l ccal,

v pcg a alg cl

cv hapg h

pp . ma vlpg

c hav ha xh a x

chaacc.

promoting nutrition-secifc andnutrition-sensitie actions

ma h pphghlgh Fg 1 a la chap

h p a -pcc. th a

p wh h pa pp akg

h a pcg g

al c. F xapl, h

pcpal p vlpg

cp pv . A h a

, h cp a al a-

a a aap gw

c-c l. th a

pv al pc hgh

cp l a ca pc c

a w h c a pc

(Hav Pl, 2011).

oh v, paclal h

ha pv h gal cc, cal

plcal v, a pccall

g pv wll al

cal hav a pv c. exapl

h -v ac cl

plc ha ca agclal pcv

(whch ca a pc c, lw

h c c a allw

pc a c ca

xp aqa, v ) ha pv h cal a w

(a ca la ca xp

halh, ca a , whch a all k

p ).

slal, a -v

v, gv cpa a

pl ak acc h pal pac

h ac a k

lvag a pv c ga a

gav . F ac, h c

w cp gh la hgh

pcv a hhl c, gh al ak hgh a w

la. th cl la gav pac

chl ca ha a -v appach

wl a. i , h c

pa pp ( v h cx

h pp) wha gh-pcc v

ha a -v. Alhgh h

vall jcv a ca a -

v , v

agcl a a h

-pcc a -v.

Cross-cutting issues in nutrition-sensitie ood systems

ma v a pcc a paclapa h , h a

ha al all v

a. F xapl, g

a alwa lva ca a

w, wh pacpa v pa

h , hav l a

h wll ac l a

v a a akg

-v. slal, cc

la val aal

ch v apc h a

hav aal plca .

d ha a v a vall

aal a h a

al c v a hl

a lg- gal all .

Gender roles or better nutritionaloutcomesm a w pcall pla a

l a wh h

hhl, alhgh h c va

wl g a a chagg apl

(FAo, 2011). W ak pa a

gwg c pc,pcg, akg a alg, a

h pa h . Wh h

hhl, w aall a h

pa pl ppag al

a cag chl a h al

, alhgh a ag

pl h l a

c. G c h gh,

c a pl paclal

c ca achvg

a c a wh h

hhl a pl pvg a caakg p

h achv hhl a

c.


24/114


G-v v ca pv

al c cgzg w

l hgh agclalpc, pv a chl ca a

pg g qal hgh h

, clg ca cag

h pacpa hhl

aac, ppaa a chl

ca. i agcl, chlg ha hac

h la pcv al w

(ch a a l, wa pv,

g vc a hhl

ppaa) ca h h

acv. F xapl, a ia

a ha w wh ag cca w al pc

a 14 g a

gcal l phcal ha h

g ha. slal, a w ha l

g akg g vgal

cp allw w l h

w h h (sgh, Pa J

G a Agawal, 2006). sch va

chlg a p p pp

w a hgh c

h (a ca c) a

a h al.

W a al acv h pa h

, clg akg a

pcg. F xapl, La Aca a

h Caa a Aca, w a

pl a h hgh-val

agclal c cha. Alhgh

w j xp- ag-

a pl a w qal

, h pv pp

w ha x wh h c

aal agcl (FAo, 2011).

rag w c ha pa

plca al c, caw ll pla a cal l hapg

hhl cp pa.

W wh a c hav g

agag pw wh h hhl. th

al h x fc v

c gag cp, v

a pc, whch l

, halh a ca c

chl (sh et al., 2003; Qg, 2003;

FAo, 2011; df, 2012; Wl bak, 2011).

Sustainable ood systemsth pac aagg h agcl a wa ha ccv h halh

h c ala wll alh.

t a, h c ha

h pc , wh h pha

aal ca ha ca cl la pcv gap pg

(FAo, 2011c). th c

ga pac, pcall p a.

y pvg h aal

qall pa. evall

a ccall aal pc

pa h wll-g c a

ga. rc l

a wa hgh h ca hlp

aa pv cp lvl

a a h a allva p

pc . th c a a aal fc

c a pc a c

, a wll a h wh hlp hap

c (FAo, 2012a).

Ap pv h aal

ac a challg,

ch a ak a -ak ca

v pc a

hgh lvl pcv, paclal

allhl; qal acc c

w, h p a h ccall a

call agalz gp; a cag

a aal c, ch a

cp wa w agcl

a ha l. i h cx

wak gvac, pw a a

h lack cla a c pp gh,

pc a cp pa a

lkl aal. Wh c

wh cg q, h a ca

hav vaag cqc ,

acg h avalal a accl

, paclal h p.

Dietary diersity and nutritionHalh 5 ca a alac a

aqa ca ac

(caha, a a p) a al

c (va a al).

s q a cval, ch

a whh aal-c a a

al pa h a whh all

ppl, pcall g chl, ca acq

aqa wh

5 We recognize that what constitutes a healthy diet is a

matter o great debate and are thereore careul not tosuggest what oods consumers should and should not

consume. We do, however, report on eorts made to

change consumption patterns based on others judgements

o what oods are more or less nutritious.


25/114


ppla ( bx 2 a c

aal-c a ). n

gl gall aa ha v

ha c a va cal, lg,

vgal, a aal-c wll

pv aqa ppl

g a q,

alhgh ppl a ca ppla.

n c a v,

a va a h

gp c v

a gv c p a a k ca

a hgh-qal (rl, 2003).6 evc

ca ha a v gl a

pvl aca wh chl al

6 Kennedy (2004) makes the point that while dietary

diversity is generally benecial, adding oods that are high

in ats (energy) will not help to reduce overweight andobesity, so the nature o the diversity also needs to be taken

into account. Experts dier on how to categorize oods into

dierent groups, so counting the diversity o the diet is a

complex task (Arimond et al., 2010).

a a gwh, v a c-cc

ac hav cll (A

a rl, 2004; A et al., 2010).

Knowledge and inormation gas

A gca c a cvc x a h caal a

gc lk w , agcl

a . th avalal kwlg,

ch whch cv h p,

pp h pp ha h

a agcl c ca pla a cal

l cg al a ha

cv plc ac h c ca

pv al c, pcall

wh accpa cpla

v ca, halh a

aa, a cal pc. F v ca a pc c;

pv h avalal, aal,

accpal a qal ; a hlp

boX 2

The imortance o animal-source oods in diets

Aal a cgz a havg

hgh g a a g c

hgh-qal p; al avalal

a zc; va b6, b

12a b

2;a,

lv, va A. th hac h

ap a zc pla-

a (G, 2011). evc

h n Cllaav rach

spp Pga (nCrsP) egp,

Ka a mxc ca g

aca w h ak aal c a phcal

a cgv vlp chl

(All et al., 1992; na, bw a

sga, 1992; Kk et al., 1992).

icag acc aal aal-

c cl gcal pv

al a a halh a

p ppl, pcall chl. Hwv,

xcv cp lvck

pc aca wh ca k

vwgh a , ha a a

h -ccal a (WHo

a FAo, 2003). Fh, h ap

gwh h lvck c a ha

cp la a h pcv

c p pwa p pc

apl ga a wll a gav

p h aal c a,

pall cg c h

lg . Plc-ak ak

ca h a- h

wh gg plc a v

p aal-c .

Fh al a pa c

a , clg p hgh

qal, l, va d a e, a l. evc cagl lk

h cp h hac a

vlp a lag chl,

pv v a halh, a

pc cavacla a

a cac. th a a a

ac h a hghl cal a

cl a h c.

evc Zaa c

ha chl wh a apl

caava a wh glal cl

h a h cag hgh-

qal p ha a gcal lw

pvalc g ha h wh

(FAo, 2000).


26/114


ppl ak chc (Pp-

A a Wa, 2011; thp a

A, 2011; Fa a Paa-Lch, 2012).Kwlg a a h

cv h p a cpl,

hwv. ma c lack ac

aa a ca valag a

g h lacap.

Agclal v a cl

vala7 a a q a

a h cv h ga,

h l g, agc ca,

chlgcal va, v

a h pal lcal h

a. rach ppl chav a h pac

cac, pv cc alg

h cha, cg wa a l, a

ag h al c a

ag h la c h

a a. th l

a, v a ak c

al c a c.

Kwlg gap al x wh ga

c chc a al c,

a ccp ch a a v a

halh a zz a cl

a jcvl. Fh ach

ca a

hav chag, h lk w

plc a , a h x

w h , halh a

c. Fall, a q a

a hw ca c

al c whl al

ahg aal pc a

cp pa.

Structure o the reort

Chap 2 a h a vwg

al a llag

hw h aa

wlw ha accpa

aac chag al a. th

pl ha h a

v a al wll

va accg h lvl agclal

a cc vlp a c

7 The recent review by Masset et al. (2011) nds that a

range o methodological and statistical reasons account

or the sparse body o evidence by which to evaluate

agricultural interventions.

a h a h al

ac. i all ca, hwv, akg h

-v ca pval c.

Chap 3 lk a pp

hac agclal pc

p p h a ga. th

cl akg gal agclal plc

a -v a

plg -pcc v

hac h al qal apl

cp, v pc a pv a

aag wa ha p

a aal .

Chap 4 -vv h ppl cha h

a ga h al, hgh ag,

pcg a . F ppl

cha a vlvg apl all c,

a h chag hav plca

h avalal a aal v,

c

aa a a c lvl. spcc

v hac cc, c

l a wa a pv h

al c ca pv

al c akg

avalal, accl, v a .

Chap 5 c v h

a a chagg c

hav. Whl h challg la

ca a hav chag,

h ll vlv pvg h al

pac h .

Chap 6 pv a vvw glal

gvac h

al c.


27/114


th lpl al

h a ,

c cc, a vwgh a

p hgh a, ca, g

cc a cal c c a all

c lvl. d p ala cx wh h a c,

hhl val, a h pvalc

chagg apl alg wh chag

. th cg lg

c al l a

fc h cplx, lal,

ac a h pl a h plc

challg aca wh .

Malnutrition concets, trends andcosts

mal a aal phlgcal

c ca aqa,

alac xcv cp

h ac ha pv a

g (caha, p a a) a

h c (va a al)

ha a al phcal a cgv

gwh a vlp (FAo, 2011c). G

h p a c

g halh.

Undernourishment and undernutritionuh intake

ha c a g

q a acv a halh l.

uh, hg, a

FAo a h pvalc a

ppl wh ak c

h q a c

a; a g ppl a a

px ak. sc 199092, h

a h ppl

vlpg c ha cl

980 ll 852 ll a h pvalc h ha cl

23 pc 15 pc (FAo, iFAd a

WFP, 2012).

u h utcme c

ak a pa c (unsCn,

2010). u wgh

al a h a x

(bmi), wh val wh a bmi 18.5

l c wgh.8

ma a

wl avalal chl: wgh

(g h ag), wag (g

h hgh) a g (g

h ag). th p

g chl h ag v

a h pa ca

ca g cap h c

lg- pva a a a a

pwl pc h l-lg

(Vca et al., 2008).

sg ca lg-

aqa a ak a cg

c a a,

gg wh aal al,

whch la p al gwh, lw

h wgh a p gwh. sg

ca pa pa cgv

a phcal vlp ha ca lw

caal aa a c al

c. bw 1990 a 2011, h

pvalc g vlpg

c cl a a 16.6

pcag p, 44.6 pc

28 pc. th a 160 ll chl vlpg c a,

cpa wh 248 ll 1990 (uniCeF,

WHo a th Wl bak, 2012). C-

lvl al aa ak cal

c-cc gal c wh

c. Alhgh aa a l, a ak

v w al a a aa

h appa

a c (bx 3).

8 The BMI equals the body weight in kilograms divided by

height in metres squared (kg/m

2

) and is commonly measuredin adults to assess underweight, overweight and obesity. The

international reerences are as ollows: underweight = BMI

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The U.N, State Of Food and Agriculture Report