Diagnose

Assessing Food Systems Performance
Food Supply Chains
Production systems and input supply
Storage and distribution
Outcomes
Environmental impacts
Food security
Infant and young child feeding practices
Children (6-23 months): Minimum diet diversity
Prevalence of Infants (6-23 months) Consuming No Meat, Fish, or Eggs
Prevalence of Infants (6-23 months) Consuming Zero Fruits and Vegetables
Nutritional status
Stunting in children under 5 years
Under 5 Overweight and Obesity
Wasting in children under 5 years
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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Percent of the urban population of total population (%)

DriversUrbanization
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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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Average crop species richness

Food Supply ChainsProduction systems and input supply
14
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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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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Affordability of a healthy diet

Food EnvironmentsFood affordability
0.5
2017

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

Food EnvironmentsFood affordability
6.3
2017

Cost of an energy sufficient diet

Food EnvironmentsFood affordability
0.7
2017 PPP dollar/capita/day
2017

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

Food EnvironmentsFood affordability
4.2
2017

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

Food EnvironmentsFood affordability
1.1
2017

Cost of nutrient adequacy as a percent of household food expenditure

Food EnvironmentsFood affordability
26
%
2011

Cost of nutrient adequacy in local currency units

Food EnvironmentsFood affordability
7.4
local currency
2011

Percent of the population who cannot afford a healthy diet (%)

Food EnvironmentsFood affordability
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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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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
27.3
1000 ha/year
2008–2018

Average proportion of natural vegetation embedded in agricultural lands

OutcomesEnvironmental impacts
14
%
2015

Biodiversity impact of food consumption

OutcomesEnvironmental impacts
377.6
sp. yr * 10^12/capita
2010

Eutrophication of food consumption

OutcomesEnvironmental impacts
10,355
g PO43eq/capita
2010

Greenhouse gas emissions of food consumption

OutcomesEnvironmental impacts
2,161
kg CO2eq/capita
2010

Soil biodiversity threats index

OutcomesEnvironmental impacts
1.9
2010

Total ecological footprint of consumption per person

OutcomesEnvironmental impacts
3.9
global ha/capita
2019

Total ecological footprint of production per person

OutcomesEnvironmental impacts
3.2
global ha/capita
2019

Water use linked to food consumption

OutcomesEnvironmental impacts
281
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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Adult obesity (%)

OutcomesNutritional status
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Anemia in women (%)

OutcomesNutritional status
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Underweight in Women (%)

OutcomesNutritional status
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Adult diabetes prevalence (%)

OutcomesNoncommunicable diseases
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Adult raised blood pressure (%)

OutcomesNoncommunicable diseases
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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 Croatia.

Action
Deliver agricultural extension programmes, infrastructure and education to support farmers to grow and market nutritious foods.
Impact
Increase availability and affordability of nutritious foods to local populations.
Action
(Re)design agricultural development programmes intended to increase food producers’ income to also focus on producing, and accessing markets for, nutritious crops and providing nutrition education.
Impact
Increase availability and affordability of nutritious foods to local populations.
Action
Provide women with agricultural assets, training and support to increase agriculture productivity and output, and access to markets to sell nutritious foods.
Impact
Increase availability and affordability of nutritious foods to local populations.
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
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
Provide inputs and training to develop and maintain home gardens along with nutrition education.
Impact
Increase availability, access, affordability and appeal of nutritious foods to populations with access to home gardens (i.e., cultivated plots around or close to people’s homes).
Action
Design trade policies to prioritise the supply of nutritious foods over foods manufactured high in fats, sugars and salt and their ingredient, taking account of the benefits of local and international supply chains in different contexts, the protection smallholder farmers, and the availability of complementary policies.
Impact
Increase availability and affordability of nutritious foods and reduce availability and affordability of foods high in fats, sugars and salt and increase 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
Redirect agriculture subsidies from staple crops to increasing production of nutritious foods.
Impact
Increase availability and affordability of nutritious foods and reduce availability and affordability of refined staples and ingredients used in manufactured foods high in fats, sugars and salt to all 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.