Diagnose and Decide Scorecard
Affordability of a healthy diet
Cost of an energy sufficient diet
Cost of legumes, nuts, and seeds relative to the starchy staples in a least-cost healthy diet
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 Supply Chains
Average crop species richness
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
Prevalence of moderate or severe food insecurity
Prevalence of undernourishment
Children (6-23 months): Minimum diet diversity
Unlikely Challenge Area
Potential Challenge Area
Likely Challenge Area
Total greenhouse gas emissions excluding land-use change and forestry (mtCO₂eq)
DriversEnvironment and climate change
DriversIncome growth and distribution
Annual population growth (%)
DriversPopulation growth and migration
Percent of the urban population of total population (%)
Retail value of packaged food sales per person
Food EnvironmentsProduct properties
Retail value of ultra-processed food sales per person
Food EnvironmentsProduct properties
Number of supermarkets per 100,000 population
Food EnvironmentsVendor properties
Vegetable yield (tonnes/ha)
Food Supply ChainsProduction systems and input supply
Adolescents (12-17 years): prevalence of less than daily vegetable consumption
Agricultural land change during the last 10 years
Average proportion of natural vegetation embedded in agricultural lands
Adult diabetes prevalence
Adult raised blood pressure (%)
Anemia in women (%)
Stunting in children under 5 years
Under 5 Overweight and Obesity
Wasting in children under 5 years
All Suggested Policies and Actions
We’ve identified the following policies and actions that might address issues with the food system of Nauru.
ActionSet mandatory limits on trans fats, sugar, salt/sodium and/or saturated fat in packaged foods.
ImpactReduce availability of foods high in fats, sugars and salt to all populations.
ActionRequire nutrition labelling on packages/menus to indicate if foods are high in calories, fats, sugars and/or salt and/or in positive nutrients.
ImpactReduce appeal and availability of foods high in fat, sugar and salt and increases appeal of nutritious foods to all populations.
ActionRestrict all forms of marketing, advertising and in-store promotions of HFSS foods, particularly to children.
ImpactReduce appeal foods high in fat, sugar and salt to children.
ActionReformulate processed food to reduce fats, sugars and salt.
ImpactReduce availability of fats, sugars and salt in foods already available to all populations.
ActionImplement taxes to decrease affordability and incentivise reformulation of sugary drinks and foods high in fats, sugars and salt food.
ImpactDecrease affordability of sugary drinks and foods high in fats, sugars and salt to all populations.
ActionFocus 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.
ImpactIncrease 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.
ActionImplement comprehensive school food programmes, incorporating food and meals, nutrition standards, nutrition education, school gardens, food personnel training, food skills and literacy.
ImpactIncrease availability, affordability and access of nutritious foods and reduce access to foods high in fats, sugars and salt to school-aged children.