Diagnose

Assessing Food Systems Performance
Food Supply Chains
Production systems and input supply
Storage and distribution
Outcomes
Environmental impacts
Total ecological footprint of food production per person
Total ecological footprint of food consumption per person
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
Percent of the population experiencing moderate or severe food insecurity
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
Wasting in children under 5 years
Stunting in children under 5 years
Overweight and obesity in children under 5 years
Anemia in women
Noncommunicable diseases
Adult raised blood pressure
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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Food Supply Chains


Average crop species richness

Food Supply ChainsProduction systems and input supply
7.2
crops/ha
2015

Cereal yield (tonnes/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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Cereal losses (%)

Food Supply ChainsStorage and distribution
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Fruit losses (%)

Food Supply ChainsStorage and distribution
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Vegetable losses (%)

Food Supply ChainsStorage and distribution
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Pulse losses (%)

Food Supply ChainsStorage and distribution
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Food Environments


Dietary energy in the food supply (kcal/capita/day)

Food EnvironmentsFood availability
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Share of dietary energy from cereals, roots, and tubers (%)

Food EnvironmentsFood availability
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Supply of fruit (g/capita/day)

Food EnvironmentsFood availability
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Supply of vegetables (g/capita/day)

Food EnvironmentsFood availability
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Supply of pulses (g/capita/day)

Food EnvironmentsFood availability
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Supply of eggs (g/capita/day)

Food EnvironmentsFood availability
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Supply of meat (g/capita/day)

Food EnvironmentsFood availability
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Supply of fish (g/capita/day)

Food EnvironmentsFood availability
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Cost of an energy sufficient diet

Food EnvironmentsFood affordability
1.5
2017 PPP dollar/capita/day
2017

Affordability of a nutrient adequate diet: ratio of cost to food expenditures

Food EnvironmentsFood affordability
24
%
2011

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

Food EnvironmentsFood affordability
2.7
2017

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

Food EnvironmentsFood affordability
0.4
2017

Percent of the population unable to afford a healthy diet

Food EnvironmentsFood affordability
0
%
2017

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

Food EnvironmentsFood affordability
0.6
2017

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

Food EnvironmentsFood affordability
1.9
2017

Individual Factors


Outcomes


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
11
%
2015

Soil biodiversity threats index

OutcomesEnvironmental impacts
2.2
2010

Prevalence of undernourishment (%)

OutcomesFood security
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Adult obesity (%)

OutcomesNutritional status
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Underweight in Women (%)

OutcomesNutritional status
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Adult diabetes prevalence (%)

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 Taiwan.

Action
Deliver agricultural extension programmes, infrastructure and education to support farmers to grow and market nutritious foods.
Impact
Increase availability and affordability of nutritious foods to local populations.
Action
(Re)design agricultural development programmes intended to increase food producers’ income to also focus on producing, and accessing markets for, nutritious crops and providing nutrition education.
Impact
Increase availability and affordability of nutritious foods to local populations.
Action
Provide women with agricultural assets, training and support to increase agriculture productivity and output, and access to markets to sell nutritious foods.
Impact
Increase availability and affordability of nutritious foods to local populations.
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
Deliver (peri-)urban agriculture programmes which provide land and other inputs, support local market development and deliver training and nutrition education.
Impact
Increase availability, access, affordability and appeal of nutritious foods to urban populations.
Action
Provide inputs and training to develop and maintain home gardens along with nutrition education.
Impact
Increase availability, access, affordability and appeal of nutritious foods to populations with access to home gardens (i.e., cultivated plots around or close to people’s homes).
Action
Design trade policies to prioritise the supply of nutritious foods over foods manufactured high in fats, sugars and salt and their ingredient, taking account of the benefits of local and international supply chains in different contexts, the protection smallholder farmers, and the availability of complementary policies.
Impact
Increase availability and affordability of nutritious foods and reduce availability and affordability of foods high in fats, sugars and salt and increase to all populations.
Action
Build and improve roads, transportation, storage, cold chain and logistical distribution infrastructure to enable the delivery of safe, perishable nutritious foods to urban and rural markets.
Impact
Increase availability, affordability and safety of nutritious foods in markets serving local populations.
Action
Redirect agriculture subsidies from staple crops to increasing production of nutritious foods.
Impact
Increase availability and affordability of nutritious foods and reduce availability and affordability of refined staples and ingredients used in manufactured foods high in fats, sugars and salt to all 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.