Nutrition and Food Systems

A report by the High Level Panel of Experts on

Food Security and Nutrition

18 January 2018, IFPRI

Jessica FanzoHLPE Project Team Leader

Why this Report, and Why Now?

2 billionpeople lack key micronutrients like iron and vitamin A

155 millionchildren are stunted

52 millionchildren are wasted

2 billionadults are overweight or obese

41 millionchildren are overweight

88%of countries face a serious burden of either two or three forms of malnutrition

In these 6 countries, 38 millionpeople are severely food insecure

SOUTH SUDAN

NIGERIAETHIOPIA

YEMEN

SOMALIA

KENYA

Countries with famines declared

Countries withdrought-like conditions

Food Systems Are Central to Diets & Human Health

Many Types of Food Systems & Environments

Traditional food systems

Mixed food systems

Modern food systems

a a

aa

a

aa

a

b

b

a,ba

a

a

b

a

c

c

ba

b

b

bb

0

10

20

30

40

50

60

70

80

Under-5mortality

Under-5stunting

Under-5wasting

Under-5overweight

Adultoverweight

Adult obesity WRAanaemia

Vitamin Adeficiency

Pre

vale

nce

(%

)

Formal

Mixed

Traditional

Burdens of Malnutrition Differ Across Food System Types

The a/b/c classifications refer to statistically significant differences between the food systems per malnutrition burden

Diets: Major Risk Factor of Disability

• Global dietary patterns have been changing rapidly in recent decades with globalization, urbanization and income growth.

• More and more, people are exposed to new food environments, expanding their food choices and diversifying their dietary pattern in both positive and negative ways.

• Unhealthy diets are now the number one risk factor globally for deaths and disability.

• Our dietary choices have an impact on the health of the planet – our natural resources and ecosystems.

Traditional Food SystemsReceding Famines

Rural, subsistence, smallholder farming

Diets high in grains, tubers, low in animal source foods, seasonal access

to local fruits & vegetables

High labor intensity jobs on farms, mines

Cook food at home with less fuel efficiency

High stunting, micronutrient deficiencies and communicable diseases, shorter life expectancy

Mixed Food SystemsTransitioning Economies

Peri-urban, urban, service-based economy

More processed & packaged foods, street food, vegetable oils and sugar

Increased sedentary-type work, increase public transport and cars

Eat prepared foods away from home, cook less

Increased obesity, non-communicable diseases, longer life

expectancy but more disability

Modern Food Systems

Mainly urban or connected, small town living

More dietary diversity and variety, access to animal source foods, fruits

and vegetables

Greenspace, bike pathways, purposeful physical activity

Eat away from home, food deliveries

High obesity and non-communicable disease burden, but better health care, thus higher life expectancy

Improved Food Systems for Better Diets & Nutrition

Creating an Enabling Environment

• Build a supportive political environment

• Invest in food systems

• Develop human capacity across nutrition & food systems

• Cultivate movements, coalitions & networks

• Create innovative partnerships

Credit: Jess Fanzo

Getting Over Barriers and Obstacles

• Failure to recognize the right to adequate food

• Imbalance of power across food systems

• Inability to mitigate conflicts of interest

Credit: Jess Fanzo

The Motivation to Act

• The scale of malnutrition raises alarms.

• The societal costs of unhealthy diets and their health outcomes are considerable.

• Food systems face enormous challenges as well as opportunities.

• If trends continue, the costs generated by the current collective mismanagement of the world’s natural resources and food systems will rise.

• Solutions and evidence to act are available.

• Leadership must come from governments and intergovernmental organizations.

• We need disruptive change and action cannot wait.

• Seize this moment to make the UN Decade of Action on Nutrition and the SDGs impactful.

Credit: Jess Fanzo

Overarching Recommendations1. Strengthen the integration of nutrition within national policies, programmes and

budgets.

2. Strengthen global cooperation to end hunger and malnutrition.

3. Address the impacts of trade and investment agreements on food environments and diets.

4. Address the nutritional vulnerabilities of particular groups.

5. Improve nutritional outcomes by enhancing women’s rights and empowerment.

6. Recognize and address conflicts of interest.

7. Improve data collection and knowledge sharing on food systems and nutrition.

8. Enhance opportunities to improve diet and nutrition outcomes along food supply chains.

9. Improve the quality of food environments.

10. Create consumer demand for nutritious food.

Thank you!

Download the Report here: http://www.fao.org/fileadmin/user_upload/hlpe/hlpe_documents/HLPE_Reports/HLPE-Report-12_EN.pdf