Diagnose

Assessing Food Systems Performance
Food Supply Chains
Production systems and input supply
Storage and distribution
Food Environments
Food availability
Food affordability
Affordability of a healthy diet
Cost of a healthy diet relative to the cost of sufficient energy from starchy staples
Cost of an energy sufficient diet
Cost of fruits and vegetables relative to starchy staples in a least cost healthy diet
Cost of legumes, nuts, and seeds relative to the starchy staples in a least-cost healthy diet
Percent of the population who cannot afford a healthy diet
Product properties
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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Cost of nutrient adequacy in local currency units

Food EnvironmentsFood affordability
0.6
local currency
2011

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 of packaged food sales per person (USD/capita)

Food EnvironmentsProduct properties
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Retail value of ultra-processed food sales per person (USD/capita)

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
14.5
crops/ha
2015

Cereal yield (kg/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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Agricultural land change during the last 10 years

OutcomesEnvironmental impacts
-30.5
1000 ha/year
2008–2018

Average proportion of natural vegetation embedded in agricultural lands

OutcomesEnvironmental impacts
15
%
2015

Biodiversity impact of food consumption

OutcomesEnvironmental impacts
2,731
sp. yr * 10^12/capita
2010

Eutrophication of food consumption

OutcomesEnvironmental impacts
10,675
g PO43eq/capita
2010

Greenhouse gas emissions of food consumption

OutcomesEnvironmental impacts
2,988
kg CO2eq/capita
2010

Soil biodiversity threats index

OutcomesEnvironmental impacts
2.3
2010

Total ecological footprint of consumption per person

OutcomesEnvironmental impacts
1.8
global ha/capita
2019

Total ecological footprint of production per person

OutcomesEnvironmental impacts
1.2
global ha/capita
2019

Water use linked to food consumption

OutcomesEnvironmental impacts
327
litre/capita
2010

Prevalence of undernourishment (%)

OutcomesFood security
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Children (6-23 months): Minimum diet diversity (%)

OutcomesInfant and young child feeding practices
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Children (6-23 months): Minimum meal frequency (%)

OutcomesInfant and young child feeding practices
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Prevalence of Infants (6-23 months) Consuming No Meat, Fish, or Eggs (%)

OutcomesInfant and young child feeding practices
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Prevalence of Infants (6-23 months) Consuming Zero Fruits and Vegetables (%)

OutcomesInfant and young child feeding practices
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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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Under 5 Overweight and Obesity

OutcomesNutritional status
10
%
2019

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 Cuba.

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
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
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
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.