Assessing Food Systems Performance
Food Supply Chains
Production systems and input supply
Average crop species richness
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: ratio of cost to food expenditures
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 unable to afford a healthy diet
Product properties
Retail value (total sales) of ultra-processed foods per person
Environmental impacts
Biodiversity impact of food consumption per person
Eutrophication of food consumption per person
Greenhouse gas emissions of food consumption per person
Soil biodiversity threats index
Total ecological footprint of food consumption per person
Total ecological footprint of food production per person
Water use linked to food consumption per person
Food security
Percent of the population experiencing moderate or severe food insecurity
Prevalence of undernourishment
Infant and young child feeding practices
Children (6-23 months): Minimum dietary diversity
Children (6-23 months): Zero meat, fish, or egg consumption
Nutritional status
Overweight and obesity in children under 5 years
Stunting in children under 5 years
Wasting in children under 5 years
Noncommunicable diseases
Unlikely Challenge Area
Potential Challenge Area
Likely Challenge Area
Missing Data


Total greenhouse gas emissions excluding land-use change and forestry (mtCO₂eq)

DriversEnvironment and climate change

Annual population growth (%)

DriversPopulation growth and migration

Urban population as percent of total population (%)


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

OutcomesEnvironmental impacts

Average proportion of natural vegetation embedded in agricultural lands

OutcomesEnvironmental impacts

Adult diabetes prevalence (%)

OutcomesNoncommunicable diseases

Adult raised blood pressure (%)

OutcomesNoncommunicable diseases

Adult obesity (%)

OutcomesNutritional status

Anemia in women (%)

OutcomesNutritional status

Underweight in Women (%)

OutcomesNutritional status

All Suggested Policies and Actions

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

Research and develop alternative proteins sources and share the research in the public domain.
Increase availability, affordability and appeal of alternative micronutrient-rich protein sources and reduce appeal of red meat to high red-meat consumers.
Reformulate processed food to reduce fats, sugars and salt.
Reduce availability of fats, sugars and salt in foods already available to all populations.
Implement taxes to decrease affordability and incentivise reformulation of sugary drinks and foods high in fats, sugars and salt food.
Decrease affordability of sugary drinks and foods high in fats, sugars and salt to all populations.
Set mandatory limits on trans fats, sugar, salt/sodium and/or saturated fat in packaged foods.
Reduce availability of foods high in fats, sugars and salt to all populations.
Require nutrition labelling on packages/menus to indicate if foods are high in calories, fats, sugars and/or salt and/or in positive nutrients.
Reduce appeal and availability of foods high in fat, sugar and salt and increases appeal of nutritious foods to all populations.
Restrict all forms of marketing, advertising and in-store promotions of HFSS foods, particularly to children.
Reduce appeal foods high in fat, sugar and salt to children.