Equatorial Guinea
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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Percent of the urban population of total population (%)
DriversUrbanization
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Affordability of a healthy diet
Food EnvironmentsFood affordability
0.4
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
0.4
2017
Cost of nutrient adequacy as a percent of household food expenditure
Food EnvironmentsFood affordability
45
%
2011
Cost of nutrient adequacy in local currency units
Food EnvironmentsFood affordability
693.8
local currency
2011
Retail value of packaged food sales per person
Food EnvironmentsProduct properties
156.7
USD/capita
2017
Retail value of ultra-processed food sales per person
Food EnvironmentsProduct properties
112.8
USD/capita
2017
Number of modern grocery retailers per 100,000 population
Food EnvironmentsVendor properties
3.7
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
1.3
crops/ha
2015
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
2.3
1000 ha/year
2008–2018
Average proportion of natural vegetation embedded in agricultural lands
OutcomesEnvironmental impacts
30
%
2015
Soil biodiversity threats index
OutcomesEnvironmental impacts
1.3
2010
Total ecological footprint of consumption per person
OutcomesEnvironmental impacts
1.9
global ha/capita
2019
Total ecological footprint of production per person
OutcomesEnvironmental impacts
2.2
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
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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 Equatorial Guinea.
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
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
Provide low-income households, including women, with support for animal-husbandry and training for animal rearing, safety management and processing along with nutrition education.Impact
Increase availability, affordability and appeal of animal-source foods to producer households.Action
Prioritise high-nutrient density when breeding crops in conventional crop breeding programmes and when selecting crops to grow.Impact
Increase availability of micronutrients in foods already available to all populations.Action
Implement biofortification programmes including breeding, support for adoption and market development and public awareness campaigns.Impact
Increase availability of micronutrients in foods already available to all populations.Action
Implement mandatory large-scale food fortification programmes.Impact
Increase availability of micronutrients in staple foods already available to all populations.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
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.