Marshall Islands
Diagnose
Assessing Food Systems Performance
Food Supply Chains
Production systems and input supply
Storage and distribution
Cereal losses
Fruit losses
Pulse losses
Vegetable losses
Food Environments
Food availability
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 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
Retail value of ultra-processed food sales per person
Outcomes
Environmental impacts
Biodiversity impact of food consumption
Eutrophication of food consumption
Greenhouse gas emissions of food consumption
Soil biodiversity threats index
Total ecological footprint of consumption per person
Total ecological footprint of production per person
Water use linked to food consumption
Food security
Prevalence of moderate or severe food insecurity
Prevalence of undernourishment
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
35.5
2019
Annual population growth (%)
DriversPopulation growth and migration
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Percent of the urban population of total population (%)
DriversUrbanization
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Average crop species richness
Food Supply ChainsProduction systems and input supply
1
crops/ha
2015
Agricultural land change during the last 10 years
OutcomesEnvironmental impacts
-0.6
1000 ha/year
2008–2018
Average proportion of natural vegetation embedded in agricultural lands
OutcomesEnvironmental impacts
0
%
2015
Children (6-23 months): Minimum diet diversity
OutcomesInfant and young child feeding practices
34
%
2017
Children (6-23 months): Minimum meal frequency
OutcomesInfant and young child feeding practices
50
%
2017
Prevalence of Infants (6-23 months) Consuming No Meat, Fish, or Eggs
OutcomesInfant and young child feeding practices
35
%
2017
Prevalence of Infants (6-23 months) Consuming Zero Fruits and Vegetables
OutcomesInfant and young child feeding practices
46
%
2017
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
35
%
2017
Under 5 Overweight and Obesity
OutcomesNutritional status
4
%
2017
Underweight in Women (%)
OutcomesNutritional status
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Wasting in children under 5 years
OutcomesNutritional status
4
%
2017
All Suggested Policies and Actions
We’ve identified the following policies and actions that might address issues with the food system of Marshall Islands.
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
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
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.