Tonga
Diagnose
Assessing Food Systems Performance
Food Supply Chains
Production systems and input supply
Storage and distribution
Cereal losses
Fruit losses
Vegetable losses
Pulse 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 vegetables
Supply of pulses
Food affordability
Cost of an energy sufficient diet
Cost of a healthy diet relative to the cost of sufficient energy from starchy staples
Affordability of a healthy diet: ratio of cost to food expenditures
Percent of the population who cannot afford a healthy diet
Cost of legumes, nuts, and seeds relative to the starchy staples in a least-cost healthy diet
Cost of fruits and vegetables relative to starchy staples in a least cost healthy diet
Product properties
Outcomes
Environmental impacts
Greenhouse gas emissions of food consumption per person
Biodiversity impact of food consumption per person
Water use linked to food consumption per person
Eutrophication of food consumption per person
Food security
POU: Prevalence of undernourishment
Infant and young child feeding practices
Nutritional status
Noncommunicable diseases
Unlikely Challenge Area
Potential Challenge Area
Likely Challenge Area
Missing Data
Indicators
Drivers
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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Urban population as percent of total population (%)
DriversUrbanization
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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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Food Supply Chains
Average crop species richness
Food Supply ChainsProduction systems and input supply
4
crops/ha
2015
Vegetable yield (tonnes/ha)
Food Supply ChainsProduction systems and input supply
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Food Environments
Retail value (total sales) of packaged food sales per person (USD/capita)
Food EnvironmentsProduct properties
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Retail value (total sales) of ultra-processed foods per capita (current PPP dollar/capita/year)
Food EnvironmentsProduct properties
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Number of supermarkets per 100,000 population
Food EnvironmentsVendor properties
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Number of modern grocery retailers per 100,000 population
Food EnvironmentsVendor properties
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Individual Factors
Final consumption expenditure per capita (constant 2017 international dollars/capita)
Individual FactorsEconomic
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Cross-Cutting Issues
Outcomes
Total ecological footprint of food production per person
OutcomesEnvironmental impacts
1.7
global ha/capita
2019
Total ecological footprint of food consumption per person
OutcomesEnvironmental impacts
3.4
global ha/capita
2019
Agricultural land change during the last 10 years
OutcomesEnvironmental impacts
0.4
1000 ha/year
2008–2018
Average proportion of natural vegetation embedded in agricultural lands
OutcomesEnvironmental impacts
20
%
2015
Soil biodiversity threats index
OutcomesEnvironmental impacts
1.2
2010
Percent of the population experiencing moderate or severe food insecurity (%)
OutcomesFood security
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Children (6-23 months): Minimum meal frequency
OutcomesInfant and young child feeding practices
49
%
2019
MDD (IYCF): Minimum dietary diversity for infants and young children
OutcomesInfant and young child feeding practices
54
%
2019
Children (6-23 months): Zero fruit or vegetable consumption
OutcomesInfant and young child feeding practices
10
% population 6-23 months
2019
Children (6-23 months): Zero meat, fish, or egg consumption
OutcomesInfant and young child feeding practices
24
%
2019
Adolescents: Prevalence of less than daily vegetable consumption
OutcomesDietary intake
21
%
2010
Adolescents: Prevalence of at least weekly fast food consumption
OutcomesDietary intake
70
%
2010
Adolescents: Prevalence of at least daily carbonated soft drink consumption
OutcomesDietary intake
56
%
2010
Adult obesity (%)
OutcomesNutritional status
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Wasting in children under 5 years (%)
OutcomesNutritional status
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Stunting in children under 5 years (%)
OutcomesNutritional status
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Overweight and obesity in children under 5 years (%)
OutcomesNutritional status
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Underweight in Women (%)
OutcomesNutritional status
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Anemia in women (%)
OutcomesNutritional status
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Adult diabetes prevalence (%)
OutcomesNoncommunicable diseases
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Adult raised blood pressure (%)
OutcomesNoncommunicable diseases
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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 Tonga.
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
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.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.