Diagnose

Assessing Food Systems Performance
Food Supply Chains
Production systems and input supply
Storage and distribution
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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Gini index

DriversIncome growth and distribution
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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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Urban population as percent of total population (%)

DriversUrbanization
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Affordability of a healthy diet: ratio of cost to food expenditures

Food EnvironmentsFood affordability
0.8
2017

Affordability of a nutrient adequate diet: ratio of cost to food expenditures

Food EnvironmentsFood affordability
35
%
2011

Cost of a healthy diet relative to the cost of sufficient energy from starchy staples

Food EnvironmentsFood affordability
5.4
2017

Cost of an energy sufficient diet

Food EnvironmentsFood affordability
0.6
2017 PPP dollar/capita/day
2017

Cost of fruits and vegetables relative to starchy staples in a least cost healthy diet

Food EnvironmentsFood affordability
5.4
2017

Cost of legumes, nuts, and seeds relative to the starchy staples in a least-cost healthy diet

Food EnvironmentsFood affordability
0.8
2017

Percent of the population unable to afford a healthy diet (%)

Food EnvironmentsFood affordability
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Dietary energy in the food supply (kcal/capita/day)

Food EnvironmentsFood availability
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Share of dietary energy from cereals, roots, and tubers (%)

Food EnvironmentsFood availability
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Supply of eggs (g/capita/day)

Food EnvironmentsFood availability
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Supply of fish (g/capita/day)

Food EnvironmentsFood availability
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Supply of fruit (g/capita/day)

Food EnvironmentsFood availability
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Supply of meat (g/capita/day)

Food EnvironmentsFood availability
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Supply of pulses (g/capita/day)

Food EnvironmentsFood availability
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Supply of vegetables (g/capita/day)

Food EnvironmentsFood availability
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Retail value (total sales) of packaged food sales per person (USD/capita)

Food EnvironmentsProduct properties
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Retail value (total sales) of ultra-processed foods per person (current (nominal) US$/ capita/year)

Food EnvironmentsProduct properties
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Number of modern grocery retailers per 100,000 population

Food EnvironmentsVendor properties
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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
1
crops/ha
2015

Cereal yield (tonnes/ha)

Food Supply ChainsProduction systems and input supply
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Share of employment in agriculture (%)

Food Supply ChainsProduction systems and input supply
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Vegetable yield (tonnes/ha)

Food Supply ChainsProduction systems and input supply
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Cereal losses (%)

Food Supply ChainsStorage and distribution
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Fruit losses (%)

Food Supply ChainsStorage and distribution
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Pulse losses (%)

Food Supply ChainsStorage and distribution
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Vegetable losses (%)

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 (1000 ha/year)

OutcomesEnvironmental impacts
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Average proportion of natural vegetation embedded in agricultural lands

OutcomesEnvironmental impacts
38
%
2015

Biodiversity impact of food consumption per person

OutcomesEnvironmental impacts
1,270.3
sp. yr * 10^12/capita
2010

Eutrophication of food consumption per person

OutcomesEnvironmental impacts
7,540
g PO43eq/capita
2010

Greenhouse gas emissions of food consumption per person

OutcomesEnvironmental impacts
1,641
kg CO2eq/capita
2010

Soil biodiversity threats index

OutcomesEnvironmental impacts
2
2010

Total ecological footprint of food consumption per person

OutcomesEnvironmental impacts
1.4
global ha/capita
2019

Total ecological footprint of food production per person

OutcomesEnvironmental impacts
1.5
global ha/capita
2019

Water use linked to food consumption per person

OutcomesEnvironmental impacts
308
litre/capita
2010

Percent of the population experiencing moderate or severe food insecurity (%)

OutcomesFood security
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Prevalence of undernourishment (%)

OutcomesFood security
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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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Underweight in Women (%)

OutcomesNutritional status
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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 Cabo Verde.

Action
Support the production and consumption of nutritious indigenous crops through agrobiodiverse cropping systems, agricultural extension, breeding programmes, subsidies, land tenure rights, regulatory protection, market development and public awareness.
Impact
Increase availability and appeal of nutritious foods to producer households and all other populations.
Action
Research and develop alternative proteins sources and share the research in the public domain.
Impact
Increase availability, affordability and appeal of alternative micronutrient-rich protein sources and reduce appeal of red meat to high red-meat consumers.
Action
Focus cash transfer, voucher and food delivery programmes on increasing the availability, affordability and appeal of nutritious foods and limiting the appeal of foods high in fats, sugars and salt.
Impact
Increase availability, affordability and appeal of nutritious foods and reduce the affordability and appeal of foods high in fats, sugars and salt to low-income populations with access to the programmes.
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.
Action
Implement comprehensive school food programmes, incorporating food and meals, nutrition standards, nutrition education, school gardens, food personnel training, food skills and literacy.
Impact
Increase availability, affordability and access of nutritious foods and reduce access to foods high in fats, sugars and salt to school-aged children.