Turks and Caicos Islands

Diagnose

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
Percent of the population unable to afford a healthy diet
Product properties
Retail value (total sales) of ultra-processed foods per person
Outcomes
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
Nutritional status
Adult obesity
Anemia in women
Underweight in Women
Noncommunicable diseases
Adult diabetes prevalence
Adult raised blood pressure
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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Annual population growth (%)

DriversPopulation growth and migration
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Urban population as percent of total population (%)

DriversUrbanization
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Affordability of a healthy diet: ratio of cost to food expenditures

Food EnvironmentsFood affordability
0.8
2017

Cost of a healthy diet relative to the cost of sufficient energy from starchy staples

Food EnvironmentsFood affordability
2.5
2017

Cost of an energy sufficient diet

Food EnvironmentsFood affordability
1.1
2017 PPP dollar/capita/day
2017

Cost of fruits and vegetables relative to starchy staples in a least cost healthy diet

Food EnvironmentsFood affordability
2.3
2017

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

Food EnvironmentsFood affordability
0.6
2017

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

OutcomesEnvironmental impacts
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Average proportion of natural vegetation embedded in agricultural lands

OutcomesEnvironmental impacts
57
%
2015

Children (6-23 months): Zero meat, fish, or egg consumption

OutcomesInfant and young child feeding practices
32
%
2020

Overweight and obesity in children under 5 years

OutcomesNutritional status
18
%
2020

Stunting in children under 5 years

OutcomesNutritional status
5
%
2020

Wasting in children under 5 years

OutcomesNutritional status
1
%
2020

All Suggested Policies and Actions

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

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
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.