Bahrain
Diagnose and Decide Scorecard
Food Environments
Dietary energy in the food supply
Share of dietary energy from cereals, roots, and tubers
Supply of fruit
Supply of pulses
Supply of vegetables
Food Supply Chains
Outcomes
Biodiversity impact of food consumption
Eutrophication of food consumption
Greenhouse gas emissions of food consumption
Water use linked to food consumption
Prevalence of moderate or severe food insecurity
Prevalence of undernourishment
Children (6-23 months): Minimum diet diversity
Unlikely Challenge Area
Potential Challenge Area
Likely Challenge Area
Missing Data
Indicators
Total greenhouse gas emissions excluding land-use change and forestry (mtCO₂eq)
DriversEnvironment and climate change
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Annual population growth (%)
DriversPopulation growth and migration
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Gender inequality index
DriversSocio-cultural Context
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Percent of the urban population of total population (%)
DriversUrbanization
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Affordability of a healthy diet
Food EnvironmentsFood affordability
0.5
2017
Cost of an energy sufficient diet
Food EnvironmentsFood affordability
0.8
2017 PPP dollar/capita/day
2017
Cost of legumes, nuts, and seeds relative to the starchy staples in a least-cost healthy diet
Food EnvironmentsFood affordability
0.6
2017
Cost of nutrient adequacy in local currency units
Food EnvironmentsFood affordability
0.3
local currency
2011
Retail value of packaged food sales per person
Food EnvironmentsProduct properties
514.8
USD/capita
2017
Retail value of ultra-processed food sales per person
Food EnvironmentsProduct properties
384.3
USD/capita
2017
Number of modern grocery retailers per 100,000 population
Food EnvironmentsVendor properties
8
2017
Number of supermarkets per 100,000 population
Food EnvironmentsVendor properties
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Average crop species richness
Food Supply ChainsProduction systems and input supply
4.8
crops/ha
2015
Vegetable yield (tonnes/ha)
Food Supply ChainsProduction systems and input supply
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Agricultural infrastructure index
Food Supply ChainsStorage and distribution
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Final consumption expenditure per capita (constant 2017 international dollars/capita)
Individual FactorsEconomic
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Agricultural land change during the last 10 years
OutcomesEnvironmental impacts
0
1000 ha/year
2008–2018
Average proportion of natural vegetation embedded in agricultural lands
OutcomesEnvironmental impacts
2
%
2015
Soil biodiversity threats index
OutcomesEnvironmental impacts
1
2010
Total ecological footprint of consumption per person
OutcomesEnvironmental impacts
8.6
global ha/capita
2019
Total ecological footprint of production per person
OutcomesEnvironmental impacts
7.9
global ha/capita
2019
Adult diabetes prevalence (%)
OutcomesNoncommunicable diseases
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Adult raised blood pressure (%)
OutcomesNoncommunicable diseases
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Adult obesity (%)
OutcomesNutritional status
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Anemia in women (%)
OutcomesNutritional status
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Stunting in children under 5 years (%)
OutcomesNutritional status
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Under 5 Overweight and Obesity
OutcomesNutritional status
8
%
1989
Wasting in children under 5 years (%)
OutcomesNutritional status
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All Suggested Policies and Actions
We’ve identified the following policies and actions that might address issues with the food system of Bahrain.
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.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
Reformulate processed food to reduce fats, sugars and salt.Impact
Reduce availability of fats, sugars and salt in foods already available to all populations.