South Sudan
Diagnose and Decide Scorecard
Food Environments
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
Outcomes
Biodiversity impact of food consumption
Eutrophication of food consumption
Greenhouse gas emissions of food consumption
Water use linked to food consumption
Prevalence of undernourishment
Children (6-23 months): Minimum diet diversity
Adult diabetes prevalence
Adult raised blood pressure
Adult obesity
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
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Annual population growth (%)
DriversPopulation growth and migration
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Gender inequality index
DriversSocio-cultural Context
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Percent of the urban population of total population (%)
DriversUrbanization
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Retail value of packaged food sales per person
Food EnvironmentsProduct properties
18.2
USD/capita
2017
Retail value of ultra-processed food sales per person
Food EnvironmentsProduct properties
13.7
USD/capita
2017
Number of supermarkets per 100,000 population
Food EnvironmentsVendor properties
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Average crop species richness
Food Supply ChainsProduction systems and input supply
1.3
crops/ha
2015
Cereal yield (kg/ha)
Food Supply ChainsProduction systems and input supply
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Vegetable yield (tonnes/ha)
Food Supply ChainsProduction systems and input supply
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Agricultural land change during the last 10 years
OutcomesEnvironmental impacts
0
1000 ha/year
2008–2018
Average proportion of natural vegetation embedded in agricultural lands
OutcomesEnvironmental impacts
34
%
2015
Soil biodiversity threats index
OutcomesEnvironmental impacts
2.3
2010
Total ecological footprint of consumption per person
OutcomesEnvironmental impacts
1.5
global ha/capita
2019
Total ecological footprint of production per person
OutcomesEnvironmental impacts
1.5
global ha/capita
2019
Prevalence of moderate or severe food insecurity (%)
OutcomesFood security
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Children (6-23 months): Minimum meal frequency
OutcomesInfant and young child feeding practices
10
%
2010
Anemia in women (%)
OutcomesNutritional status
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Stunting in children under 5 years (%)
OutcomesNutritional status
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Under 5 Overweight and Obesity (%)
OutcomesNutritional status
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Wasting in children under 5 years (%)
OutcomesNutritional status
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All Suggested Policies and Actions
We’ve identified the following policies and actions that might address issues with the food system of South Sudan.
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
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.