Guatemala
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
Outcomes
Environmental impacts
Food security
Infant and young child feeding practices
Nutritional status
Noncommunicable diseases
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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Percent of the urban population of total population (%)
DriversUrbanization
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Cost of nutrient adequacy as a percent of household food expenditure
Food EnvironmentsFood affordability
36
%
2011
Cost of nutrient adequacy in local currency units
Food EnvironmentsFood affordability
8.6
local currency
2011
Dietary energy in the food supply (kcal/capita/day)
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
10.3
crops/ha
2015
Cereal yield (kg/ha)
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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Agricultural infrastructure index
Food Supply ChainsStorage and distribution
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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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Adolescents (12-17 years): prevalence of at least daily carbonated soft drink consumption
OutcomesDietary intake
60
%
2015
Adolescents (12-17 years): prevalence of at least weekly fast food consumption
OutcomesDietary intake
57
%
2015
Adolescents (12-17 years): prevalence of less than daily vegetable consumption
OutcomesDietary intake
24
%
2015
Agricultural land change during the last 10 years
OutcomesEnvironmental impacts
-23.3
1000 ha/year
2008–2018
Average proportion of natural vegetation embedded in agricultural lands
OutcomesEnvironmental impacts
24
%
2015
Biodiversity impact of food consumption
OutcomesEnvironmental impacts
1,631
sp. yr * 10^12/capita
2010
Eutrophication of food consumption
OutcomesEnvironmental impacts
5,530
g PO43eq/capita
2010
Greenhouse gas emissions of food consumption
OutcomesEnvironmental impacts
1,565
kg CO2eq/capita
2010
Soil biodiversity threats index
OutcomesEnvironmental impacts
1.8
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
1.6
global ha/capita
2019
Water use linked to food consumption
OutcomesEnvironmental impacts
142
litre/capita
2010
Prevalence of moderate or severe food insecurity (%)
OutcomesFood security
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Prevalence of undernourishment (%)
OutcomesFood security
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Children (6-23 months): Minimum diet diversity
OutcomesInfant and young child feeding practices
59
%
2015
Children (6-23 months): Minimum meal frequency
OutcomesInfant and young child feeding practices
82
%
2015
Prevalence of Infants (6-23 months) Consuming No Meat, Fish, or Eggs
OutcomesInfant and young child feeding practices
33
%
2015
Prevalence of Infants (6-23 months) Consuming Zero Fruits and Vegetables
OutcomesInfant and young child feeding practices
27
%
2015
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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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 Guatemala.
Action
Develop innovative postharvest storage technologies, packaging and processing techniques for nutritious foods to reduce nutrient losses, remove anti-nutrients, prevent contamination and reduce food losses.Impact
Increase availability, appeal and safety of nutritious foods throughout the year to all populations.Action
Deliver (peri-)urban agriculture programmes which provide land and other inputs, support local market development and deliver training and nutrition education.Impact
Increase availability, access, affordability and appeal of nutritious foods to urban populations.Action
Develop new processed products that extend the shelf life of nutritious foods, make them more convenient for consumers to prepare, and reduce food and nutrient losses.Impact
Increase availability, affordability and appeal of nutritious foods throughout the year to all populations.Action
Build and improve roads, transportation, storage, cold chain and logistical distribution infrastructure to enable the delivery of safe, perishable nutritious foods to urban and rural markets.Impact
Increase availability, affordability and safety of nutritious foods in markets serving local populations.Action
Maintain and upgrade markets selling nutritious foods to low-income communities and ensure they have access to infrastructure to enhance food safety and reduce foods losses.Impact
Increase availability, affordability, access and safety of nutritious foods in markets serving low-income populations.Action
Develop infrastructure to reduce loss and waste of nutritious foods and increase its redistribution.Impact
Increase availability nutritious foods to low-income and all populations.Action
Mandate training programmes for food producers and retailers on storage, processing and packaging to reduce spoilage and contamination of nutritious foods.Impact
Increase availability and safety of nutritious foods 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.