Martinique

Caribbean

Total greenhouse gas emissions excluding land-use change and forestry

Environment and climate change

Drivers

Gini index

Income growth and distribution

Annual population growth

Population growth and migration

Population growth (annual)

Gender inequality index

Socio-cultural Context

Percent of the urban population of total population

Urbanization

Percent urban population of total population

Affordability of a healthy diet

Food affordability

Food Environments

Cost of an energy sufficient diet

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

Cost of nutrient adequacy as a percent of household food expenditure

Cost of nutrient adequacy in local currency units

Dietary energy in food supply

Food availability

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.

Dietary energy in the food supply

Research and develop alternative proteins sources and share the research in the public domain.

Share of dietary energy from cereals, roots, and tubers

Supply of eggs

Supply of fish

Deliver agricultural extension programmes, infrastructure and education to support farmers to grow and market nutritious foods.

(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.

Provide women with agricultural assets, training and support to increase agriculture productivity and output, and access to markets to sell nutritious foods.

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.

Deliver (peri-)urban agriculture programmes which provide land and other inputs, support local market development and deliver training and nutrition education.

Provide inputs and training to develop and maintain home gardens along with nutrition education.

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.

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.

Redirect agriculture subsidies from staple crops to increasing production of nutritious foods.

Supply of fruit

Supply of meat

Supply of pulses

Supply of vegetables

Availability of food-based dietary guidelines

Food messaging

Retail value of packaged food sales per person

Product properties

Restrict all forms of marketing, advertising and in-store promotions of HFSS foods, particularly to children.

Implement taxes to decrease affordability and incentivise reformulation of sugary drinks and foods high in fats, sugars and salt food.

Retail value of ultra-processed food sales per person

Number of modern grocery retailers per 100,000 population

Vendor properties

Number of supermarkets per 100,000 population

Maize flour fortification legislation

Processing and packaging

Food Supply Chains

Salt fortification legislation

Wheat flour fortification legislation

Average crop species richness

Production systems and input supply

Cereal yield

Share of employment in agriculture

Vegetable yield

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.

Develop infrastructure to reduce loss and waste of nutritious foods and increase its redistribution.

Agricultural infrastructure index

Storage and distribution

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.

Mandate training programmes for food producers and retailers on storage, processing and packaging to reduce spoilage and contamination of nutritious foods.

Cereal losses

Fruit losses

Pulse losses

Vegetable losses

Final consumption expenditure per capita

Economic

Individual Factors

Adolescents (12-17 years): prevalence of at least daily carbonated soft drink consumption

Dietary intake

Outcomes

Adolescents (12-17 years): prevalence of at least weekly fast food consumption

Adolescents (12-17 years): prevalence of less than daily vegetable consumption

Agricultural land change during the last 10 years

Environmental impacts

Average proportion of natural vegetation embedded in agricultural lands

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

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.

Prevalence of moderate or severe food insecurity

Food security

Prevalence of undernourishment

Children (6-23 months): Minimum diet diversity

Infant and young child feeding practices

Children (6-23 months): Minimum meal frequency

Set mandatory limits on trans fats, sugar, salt/sodium and/or saturated fat in packaged foods.

Require nutrition labelling on packages/menus to indicate if foods are high in calories, fats, sugars and/or salt and/or in positive nutrients.

Reformulate processed food to reduce fats, sugars and salt.

Adult diabetes prevalence

Noncommunicable diseases

Adult raised blood pressure

Adult obesity

Nutritional status

Adult Underweight (BMI<18.5) - Female

Provide low-income households, including women, with support for animal-husbandry and training for animal rearing, safety management and processing along with nutrition education.

Prioritise high-nutrient density when breeding crops in conventional crop breeding programmes and when selecting crops to grow.

	Implement biofortification programmes including breeding, support for adoption and market development and public awareness campaigns.

Implement mandatory large-scale food fortification programmes.

Anemia in women

Anemia in women 15 - 49 years

Anemia in women 15-49 years

Stunting in children under 5 years

Implement comprehensive school food programmes, incorporating food and meals, nutrition standards, nutrition education, school gardens, food personnel training, food skills and literacy.

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