Food Systems Dashboard

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FSD Profile

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Assessing Food Systems Performance
Food Supply Chains
Production systems and input supply
Average crop species richness
Storage and distribution
Cereal losses
Fruit losses
Vegetable losses
Pulse losses
Food Environments
Food availability
Dietary energy in the food supply
Share of dietary energy from cereals, roots, and tubers
Availability of pulses
Food affordability
Cost of an energy sufficient diet
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
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
Product properties
Retail value (total sales) of ultra-processed foods per capita
Outcomes
Environmental impacts
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
Food security
POU: Prevalence of undernourishment
Percent of the population experiencing moderate or severe food insecurity
Infant and young child feeding practices
MDD (IYCF): Minimum dietary diversity for infants and young children
Children (6-23 months): Zero meat, fish, or egg consumption
Nutritional status
Adult obesity
Wasting in children under 5 years
Stunting in children under 5 years
Overweight and obesity in children under 5 years
Underweight in Women
Anemia in women
Noncommunicable diseases
Adult diabetes prevalence
Adult raised blood pressure
Unlikely Challenge Area
Potential Challenge Area
Likely Challenge Area
Missing Data

Indicators

Drivers

Total greenhouse gas emissions excluding land-use change and forestry (ktCO₂eq)

DriversEnvironment and climate change
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Source
 FAOSTAT
Definition
To the extent possible, this indicator includes emissions from all greenhouse gases and major emission sources for each country. Data sources cover CO2 emissions from energy, cement manufacture, and land-use changes as well as from non-CO2 gases. For a given country, as many as five greenhouse gas data sources may be used (including sector-level data).
Relevance
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.

Food Supply Chains

Food Environments

Individual Factors

Cross-Cutting Issues

Outcomes

Agricultural land change during the last 10 years (1000 ha/year)

OutcomesEnvironmental impacts
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Source
 FAOSTAT
Definition
Agricultural land expansion or contraction rate during the last ten years.
Relevance
This indicates agricultural land dynamics, which can affect food supply and environmental quality.
Calculation
The slope of the agricultural land area between 2008 and 2018.

Adolescents: Prevalence of less than daily vegetable consumption

OutcomesDietary intake
31
%
2014
Source
 Beal et al. 2019
Definition
Proportion of adolescents (12-17 years) who reported consuming vegetables less than 1 time per day over the last 30 days. Data were collected from Global School-based Student Health Surveys.
Relevance
Adolescence is a formative time period of increasing independence where personal dietary habits and preferences are formed that may persist into adulthood. The WHO recommends daily consumption of 400 grams fruits and vegetables (https://www.who.int/news-room/fact-sheets/detail/healthy-diet).

Adult obesity (%)

OutcomesNutritional status
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Source
 WHO
Definition
Proportion of adults aged 18 and older with BMI > 30 kg/m². Estimates are age-standardized.
Relevance
Adults who are obese are at increased risk of diet related noncommunicable diseases and premature mortality (The Global BMI Mortality Collaboration 2016).

Underweight in Women (%)

OutcomesNutritional status
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Source
 WHO
Definition
Proportion of women aged 18 and older with BMI <18.5 kg/m². Estimates are age-standardized.
Relevance
Women who are underweight may not be receiving the adequate amount of energy and macronutrients, placing them at greater risk for micronutrient deficiencies, osteoporosis, infection, and mortality. Women of reproductive age who are underweight may be at greater risk for adverse pregnancy outcomes if they become pregnant.

Adult diabetes prevalence (%)

OutcomesNoncommunicable diseases
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Source
 NCD-RisC
Definition
Proportion of adults aged 18 and older with diabetes. Diabetes is defined as having a fasting glucose of 7.0 mmol/L or higher, being on medication for raised blood glucose, or having a past diagnosis of diabetes. Estimates are age-standardized.
Relevance
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.

All Suggested Policies and Actions

We’ve identified the following policies and actions that might address issues with the food system of Tokelau.

Action
Reformulate processed food to reduce fats, sugars and salt.
Impact
Reduce availability of fats, sugars and salt in foods already available to all populations.
Action
Implement taxes to decrease affordability and incentivise reformulation of sugary drinks and foods high in fats, sugars and salt food.
Impact
Decrease affordability of sugary drinks and foods high in fats, sugars and salt to all populations.
Action
Set mandatory limits on trans fats, sugar, salt/sodium and/or saturated fat in packaged foods.
Impact
Reduce availability of foods high in fats, sugars and salt to all populations.
Action
Require nutrition labelling on packages/menus to indicate if foods are high in calories, fats, sugars and/or salt and/or in positive nutrients.
Impact
Reduce appeal and availability of foods high in fat, sugar and salt and increases appeal of nutritious foods to all populations.
Action
Restrict all forms of marketing, advertising and in-store promotions of HFSS foods, particularly to children.
Impact
Reduce appeal foods high in fat, sugar and salt to children.
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