Diagnose

Assessing Food Systems Performance
Food Supply Chains
Production systems and input supply
Storage and distribution
Food Environments
Food availability
Food affordability
Cost of a healthy diet relative to the cost of sufficient energy from starchy staples
Affordability of a healthy diet: ratio of cost to food expenditures
Cost of legumes, nuts, and seeds relative to the starchy staples in a least-cost healthy diet
Cost of fruits and vegetables relative to starchy staples in a least cost healthy diet
Product properties
Unlikely Challenge Area
Potential Challenge Area
Likely Challenge Area
Missing Data

Indicators

Drivers


Total greenhouse gas emissions excluding land-use change and forestry (ktCO₂eq)

DriversEnvironment and climate change
Loading…

Gini index

DriversIncome growth and distribution
41.1
2012

Urban population as percent of total population (%)

DriversUrbanization
Loading…

Annual population growth (%)

DriversPopulation growth and migration
Loading…

Gender inequality index

DriversSocio-cultural Context
Loading…

Food Supply Chains


Share of employment in agriculture (%)

Food Supply ChainsProduction systems and input supply
Loading…

Average crop species richness

Food Supply ChainsProduction systems and input supply
15.5
crops/ha
2015

Cereals yield (tonnes/ha)

Food Supply ChainsProduction systems and input supply
Loading…

Vegetable yield (tonnes/ha)

Food Supply ChainsProduction systems and input supply
Loading…

Cereal losses (%)

Food Supply ChainsStorage and distribution
Loading…

Fruit losses (%)

Food Supply ChainsStorage and distribution
Loading…

Vegetable losses (%)

Food Supply ChainsStorage and distribution
Loading…

Pulse losses (%)

Food Supply ChainsStorage and distribution
Loading…

Food Environments


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

Food EnvironmentsFood availability
Loading…

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

Food EnvironmentsFood availability
Loading…

Availability of pulses (g/capita/day)

Food EnvironmentsFood availability
Loading…

Availability of eggs (g/capita/day)

Food EnvironmentsFood availability
Loading…

Availability of meat (g/capita/day)

Food EnvironmentsFood availability
Loading…

Availability of fish (g/capita/day)

Food EnvironmentsFood availability
Loading…

Cost of an energy sufficient diet

Food EnvironmentsFood affordability
1.1
2017 PPP dollar/capita/day
2017

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

Food EnvironmentsFood affordability
77
2011

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

Food EnvironmentsFood affordability
Loading…

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

Food EnvironmentsProduct properties
Loading…

Retail value (total sales) of ultra-processed foods per capita (current PPP dollar/capita/year)

Food EnvironmentsProduct properties
Loading…

Number of supermarkets per 100,000 population

Food EnvironmentsVendor properties
Loading…

Number of modern grocery retailers per 100,000 population

Food EnvironmentsVendor properties
Loading…

Individual Factors


Final consumption expenditure per capita (constant 2017 international dollars/capita)

Individual FactorsEconomic
Loading…

Cross-Cutting Issues


Outcomes


Total ecological footprint of food production per person

OutcomesEnvironmental impacts
0.5
global ha/capita
2019

Total ecological footprint of food consumption per person

OutcomesEnvironmental impacts
0.7
global ha/capita
2019

Greenhouse gas emissions of food consumption per person

OutcomesEnvironmental impacts
1,076
kg CO2eq/capita
2010

Biodiversity impact of food consumption per person

OutcomesEnvironmental impacts
1,376.2
sp. yr * 10^12/capita
2010

Water use linked to food consumption per person

OutcomesEnvironmental impacts
164
litre/capita
2010

Eutrophication of food consumption per person

OutcomesEnvironmental impacts
4,630
g PO43eq/capita
2010

Agricultural land change during the last 10 years (1000 ha/year)

OutcomesEnvironmental impacts
Loading…

Average proportion of natural vegetation embedded in agricultural lands

OutcomesEnvironmental impacts
31
%
2015

Soil biodiversity threats index

OutcomesEnvironmental impacts
2.4
2010

POU: Prevalence of undernourishment (%)

OutcomesFood security
Loading…

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

OutcomesFood security
Loading…

Children (6-23 months): Minimum meal frequency (%)

OutcomesInfant and young child feeding practices
Loading…

MDD (IYCF): Minimum dietary diversity for infants and young children (%)

OutcomesInfant and young child feeding practices
Loading…

Children (6-23 months): Zero fruit or vegetable consumption (% population 6-23 months)

OutcomesInfant and young child feeding practices
Loading…

Children (6-23 months): Zero meat, fish, or egg consumption (%)

OutcomesInfant and young child feeding practices
Loading…

Adult obesity (%)

OutcomesNutritional status
Loading…

Wasting in children under 5 years (%)

OutcomesNutritional status
Loading…

Stunting in children under 5 years (%)

OutcomesNutritional status
Loading…

Overweight and obesity in children under 5 years (%)

OutcomesNutritional status
Loading…

Underweight in Women (%)

OutcomesNutritional status
Loading…

Anemia in women (%)

OutcomesNutritional status
Loading…

Adult diabetes prevalence (%)

OutcomesNoncommunicable diseases
Loading…

Adult raised blood pressure (%)

OutcomesNoncommunicable diseases
Loading…

All Suggested Policies and Actions

We’ve identified the following policies and actions that might address issues with the food system of Haiti.

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 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
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
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
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
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
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.
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.
Tell us how you use the Food Systems Dashboard and win up to 2,000 USD!