Food and nutrition security.ppt

1. School of the Public Health
Department of epidemiology & Biostatistics
NUTRION & FOOD INSECURITY
Dr. Haji Aman (PhD, Ass. Professor in Human Nutrition)
December,2022
AHMC
Adama

2. Course contents
 Food and nutrition security
 What are the different food systems?
 What is the problem of increased food miles?
 What is the comparative advantage of one system over the
other in sustaining the food supply to the world?
 What are the barriers to the development of local food
system?

3. Food and nutrition security

4.  What is the difference between food and
nutrition security? Which one is broader?

5. Relationship between Nutrition
insecurity and food insecurity

6. What is Nutrition security
Nutrition Security: is a broader concept that
refers to access to individuals to nutrients and
their utilization for optimal health.
 The current approach in addressing nutrition
security focuses on 3-pronged factors food,
care and health, which we argue are the pillars
of nutrition security, comprising a framework
called the “food-care–health framework”.

7. Determinants of Nutrition security
 Household food security, care of the
vulnerable segments of the population
and adequate health services and
environmental hygiene are the
underlying determinants of Nutrition
security that have a very close
interrelationship.

8. Nutrition insecurity….
 Availability and accessibility of food and health
services alone cannot be a guarantee for nutrition
security.
 Vulnerable segments of the population need
someone to cater for them, to feed them, to take
them to the nearby health institution for preventive
and therapeutic care and to give them psychosocial
support.

9. Human, Economic, and
Institutional Resources
Nutritional Status
Health
Diet
Household
Food Security
Potential Resources
Ecological Conditions
Care of Mother
and Child
Environ. Health,
Hygiene & Sanitation
Political and Ideological Structure Root
Causes
Manifestations
Immediate
Causes
Underlying
Causes
Functional Consequences: Mortality,
Morbidity, Lost Productivity, etc.
Consequences
Adapted from
UNICEF
Conceptual framework for causes of Nutrition insecurity

10. What is food security ?
 Food security exists when all people, at all times, have physical,
social and economic access to sufficient, safe and nutritious food
that meets their dietary needs and food preferences for an active
and healthy life (World Food Summit Declaration, 1996).
 This definition is based on three core concepts of food security:
 availability (physical supply),
 access (the ability to acquire food) and
 utilization (the capacity to transform food into the desired nutritional
outcome).
 Sustainability
 If these conditions are not fulfilled a person is said to be in
the state of food insecurity

11. Measuring food insecurity
Food balance sheets
Anthropometrics
Coping strategies
Household economic approaches
FOOD INSECURITY

12. DIMENSIONS OF FOOD
INSECURITY
 Chronic food insecurity: - Is Food insecurity is the
result of overwhelming poverty indicated by lack of
assets
 Acute food insecurity:- is a transitory
phenomenon related to man made and natural
shocks such as drought.
 Both chronic and transitory problems of food
insecurity are widespread and severe in Ethiopia

13. Category of food insecure household in Ethiopia
Chronic
Rural Urban Others
Resource poor households
Landless or land scarce HH
Poor pastoralists
Female headed households
Elderly, disabled sick
Poor non-agricultural HHs
Newly established settlers
Low income HH
employed in informal
sector
Those outside the labor
market
elderly, disabled & sick
Some female headed HH
Street Children
Refugees
Displaced
people
Transitory
Less resource poor HHs
vulnerable to shocks
especially drought
Famers & others in drought
prone areas
Pastoralists
Others vulnerable to
economic shoks(eg. In low
potential areas
Urban poor vulnerable
to economic shocks
especially those causing
food price rises
Groups
affected by
temporary civil
unrest

14. HUNGER MAP

16. Different Stage of Food insecurity and copping
mechanisms
Stages of Food insecurity, coping mechanisms1
Stage of food insecurity process Coping mechanisms (household level)
Food insecurity Insurance strategies
 Reversible coping
 Preserving productive assets
 Reduced food intake, etc.
Food crisis Crisis strategies
 Irreversible coping
 Threatening future livelihood
 Sale of productive assets, etc.
Famine & death Distress strategies
 No coping
 Starvation and death
 No more coping mechanisms

17. What is famine? How do you measure?

18. What is Famine ? #1
 According to USAID background paper on
Famine, Famine is defined as catastrophic
food crisis that results widespread
acute malnutrition and Mass
mortality…with beginning, a middle
and an end.
 This definition was critiqued for failing short
of capturing

19. What is Famine ? #2
 Accelerated deterioration of conditions that
precede famine condition….the early
warning sings
 Broader crisis that includes health physical
security
 The range of livelihood crises that
underpin famine vulnerability.

20. What is Famine ? #3
 Capturing the trajectory of famine
conditions and the broader crisis beyond
food availability is especially crucial in the
context of HIV/AIDS pandemic
 A high prevalence of HIV/AIDS pandemic
creates famine conditions and famine
conditions facilitate the spread of HIV/IDS.

21. The famine intensity level
 Provides a clear-cut way of capturing the
localized conditions at a certain point in
time that can:
 Derive appropriate intervention
 Provide means of monitoring the situation
 Allow stakeholders to prioritize resource
allocations based on need

22. What is Famine ? #5
 Paul Howe and Stephen Devereux propose using a famine
intensity scale that:
 Disaggregate intensity( severity of the crisis in given area
at a specific point in time and aggregate impact of the
entire crisis)
 Move from arbitrary conception of famine/no-famine to
graduated understanding based on the scales
 Assigns harmonized objective criteria in place of individual
subjective judgments

23. A. The Famine intensity scale
 Have 5 scales which are a continuum of
trajectory from early warning signs to
famine with a devastating mass death
 There are objective indicators for each
category

24. Intensity scale 0
0 Food security conditions
 CMR<0.2/10,000/day
 Wasting<2.3%
 Social system is cohesive;
 Prices are stable;
 Negligible use of coping strategies

25. Intensity scale 1
1 Food insecurity conditions
 CMR>=0.2 but <0.5/10,000/day
 AND/OR Wasting>=2.3%but <10%
 Social system remains cohesive;
 Price instability and seasonal shortage of key
items;
 ‘Reversible ’ coping strategies start to fall (e.g.,
mild food rationing) are Employed

26. Intensity scale 2
2 Food crisis conditions
 CMR>=.5 but <1/10,000/day
 AND/OR Wasting>=10% but <20%
 Social system is significantly stressed but remains
largely cohesive;
 Dramatic rise in price of food;
 ‘Reversible ’ coping strategies start to fail;
 Increased adoption of ‘irreversible ’ coping
strategies

27. Intensity scale 3
3 Famine conditions
 CMR>=1 but <5/10,000/day
 AND/OR Wasting=20%but <40%
 Clear signs of social breakdown appear;
 Markets begin to close or collapse;
 Coping strategies exhausted,
 ‘Survival strategies are more common;
 Affected populations identify food as the
dominant problem at the onset of the crisis

28. Intensity scale 4
4 Severe famine conditions
 CMR>=5 but <15/10,000/day
 AND/OR Wasting >=40%
 Widespread social breakdown;
 Markets are closed or inaccessible to
affected populations;‘
 Survival strategies ’ are widespread

29. Intensity scale 5
5 extreme famines conditions
 CMR>15/10,000/day
 Complete social breakdown;
 Widespread mortality
Source: Synthesis Report on the Famine Forum, USAID, May 2004

30. B. Magnitude scale
 Magnitude is determined ex-post by
measuring excess human mortality based
on the scale from minor famine to
catastrophic famine
 The intensity and magnitude scales are not
meant to replace the early warning
systems to but to complement them

31. The magnitude scale of famine
Type of Famine # of people affected
A Minor famine
B Moderate famine
C Major famine
D Great famine
E Catastrophic famine
0-999
1,000-9,999
10,000-99,999
100,000-999,999
1,000,000 and over
Source: Adapted from Synthesis Report on the Famine Forum, USAID, May 2004

32. Why are African countries prone to
Famine ? #1
 Conflict
 Extreme production fluctuation
 Limited employment other than farming
 Lower level of saving
 Regional break up of major markets
 High rate of natural erosion
 High rate of illiteracy and school attendance
 Poor health and sanitation

33. Why are African countries prone to
Famine ? #2
 Rapid population growth
 High national indebtedness
 HIV/AIDS
 Often poor governance which leads to
 poor distribution of resources
 Civil war
 High rates of chronic malnutrition
 **Not all African countries affected by the above
problems are prone to famine

34. Cont..
 The famine experience in Ethiopia and
sudan in 1984/5 was averted in Botswana.
The strategy of averting involved:
 Steady economic growth
 Supplementary poverty alleviation
 Drought relief programs

35. Cont
The above strategies provided the continuity
and stabilization by:
 Channeling sufficient food through market
chains
 Providing price support to prevent market
collapse
 Supplementing consumer’s income

36. Stages of food insecurity and
coping strategies

37. What is a coping strategy?
 People adopt a range of strategies (coping
mechanisms) to cope with reduced access to
food.
 In the latter stages of the process, coping
mechanisms become exhausted so that the
priorities of the individual and community shift
towards survival.

38. Stage 1 - Food insecurity: 'insurance strategies'
 During this first stage, the responses developed by the
population are reversible and in principle do not damage
future productive capacity.
 People anticipate problems and adopt insurance strategies
planned in advance to minimize the effects of food shortages,
enhance productive capacity and preserve their productive
assets.
 People's responses are characterized by diversification of
activities, longer work hours and focusing on increasing income
and limiting expenditures.

39. Stage 1. Food insecurity.Cont..
 The caring capacity for the non-productive
members of the community (elderly, children,
sick) will be reduced.
 For example when men migrate to the city for
temporary work, women become the head of the
household and have more work and therefore less
time to care for children.
 People also reduce their food intake, without this
immediately being a threat to health. Therefore an
increased level of moderate malnutrition may be
seen.

40. Increase resources:
 Crop diversification for farmers
 Livestock diversification for pastoral populations,
sale of excess livestock, long distance grazing
 Sale of non productive assets (utensils, jewellery,
charcoal, furniture)
 Labor migration (search for temporary employment
in towns)
 Diversification of informal economic activities
 Loans
 Prostitution
Insurance strategies

41. INSURANCE STRATEGIES EXAMPLES
#2
Decrease expenditures:
 Reduction of food intake (reduced meal
frequencies and smaller quantities eaten)
 Change in diet (consumption of wild foods,
cheaper foods etc.)
 Reduction of expenditures on health care (and
water purchase)
 Reduction of social support to the community,
(relatives and neighbors)
 Reduction of time available for care

42. Stage 2: Food crisis: 'crisis strategies'
 The responses in the next stage 'food crisis' are less
reversible as households are forced to use strategies
that reduce their productive assets and threaten their future
livelihoods.
 At this stage, the households or individuals are obliged to
develop new strategies to meet their food needs.
 All surpluses have been sold and all potential for increasing
resources by diversification of activities have been
exhausted.

43. 'crisis strategies‘ cont..
 People have to sell goods that are essential
for their future livelihoods.
 Additionally, economizing on health and water
resources results in a poor health
 environment which can be made worse by gradual
migration of the skilled and educated of the
community (nurses, teachers etc.)

44. 'crisis strategies‘ cont…
 In a food crisis, the prevalence of acute global
and severe malnutrition as well as mortality
rates associated with them is elevated.
 An increased risk of mortality in moderately
malnourished individuals can be attributed to a
deterioration of the health environment, which
increases the risk of infections.

45. Example of crisis strategies for a settled
population
Increase resources:
 Sale of productive assets (tools, seeds,
livestock)
 Massive slaughtering of livestock
 Mortgaging of farmland or house
 Sale of farmland, house, sale of land
rights, harvest rights,
 Exchange of livestock for staple food

46. Example of crisis strategies cont…
Breakdown in social structures
 Prolonged migration, men do not return
from seasonal migration or are enrolled in
armies.
 Further cuts in use of water, firewood and
health services
 Community structures (mutual help
systems) collapse
 Skilled and educated people (health staff)
migrate

47. Example of crisis strategies cont
 Decrease of community funds for funerals and
weddings
 Reduction of support to the non-productive
members of households (small children, elderly,
disabled)
 marginalization of non-productive individuals,
(orphans, beggars, etc.)

48. Stage 3: Famine: distress
strategies
 Famine is the last stage of this process. In
nearly all cases, it is linked to war and conflict.
 It is characterized by excess mortality and high
malnutrition in all the age groups of the
population, complete destitution, social breakdown
and distress migration as people abandon their
homes in search of food.

49. distress strategies cont…
 All coping mechanisms have been completely
exhausted.
 The people are dependent on food aid for
immediate survival.
 Famine situations can result from inadequate
relief assistance during the food crisis stage.
 Relief assistance has been too little, too late, not
well targeted, not well organized or co-ordinated
and often diverted.

50. distress strategies cont..
 This is frequently linked to serious constraints
such as high levels of insecurity or lack of
political commitment (at international,
national or local level).
 The combined effects of insufficient food
intake and poor health environment are
important factors leading to famine and death
among moderately and severely malnourished
people.

51. distress strategies cont..
 In fact, the majority of deaths (in absolute
number) occur amongst individuals who are not
severely malnourished.
 One of the main underlying causes of famine
mortality is deterioration in the health
environment.
 In addition to an adequate provision of food,
access to curative health care, environmental
sanitation and shelter can avert many deaths.

52. Famine and Coping strategies in
the face of
HIV/AIDS

53.  The ‘new variant famine’ where
HIV/AIDS is a central feature, a concept
proposed by Alex de Waal and Alan
Whitehead has three features which make
the food crisis wider, deeper and more
intractable:
i. Vulnerability is wide spread
ii. Household impoverishment is more rapid
iii. Level of vulnerability continues beyond
the breaking of the famine

54. New Variant Famine’ cot…
 There are four ways how HIV/AIDS is
linked to Famine:
 Changes in dependency patterns;
 losses of assets and skills
associated with adult mortality
 the burden of care for sick adults
and orphaned children; and
 the vicious interaction between
malnutrition and HIV infection.

55.  Traditional livelihood systems have been
marked by considerable resilience, defined
as the ability to return to a former livelihood,
based upon diversity of income and food
sources, and accumulated skills including
knowledge of wild foods and kinship
networks.
 Only when these coping strategies collapse, are
African societies faced with ‘entitlement failure’
and outright starvation.

56.  It will be evident that HIV/AIDS renders many of
the more resilient strategies impossible (laboring,
relying on networks) or dangerous (reducing food
consumption), and reduces the effectiveness of all.
 In a traditional drought, we might expect affected
households to take two years or so to descend
through the quadrants into destitution and
activities such as commercial sex work.

57.  In new variant famine, this descent may be
much more rapid, and the possibilities for
recovery are much reduced.
 Aid agency surveys are finding rapid increases in
young women entering commercial sex work in
affected areas.
 Widespread impoverishment and social
disruption, including increased resort to
transactional sex, threaten to increase HIV
transmission.

58. Rapid move of the resilience of famine coping strategies
in the face of HIV/AIDS
Figure 1: Trajectory of livelihood coping strategies
 Reducing food
consumption
 Reliance of
family network
 Agricultural wage labor
 Gathering wild foods
 Producing crafts
 Sale of essential
assists
 Crime
 Commercial sex
work
 Agricultural wage labor
(planting, weeding)
 Selling of fire wood &
charcoal
 Begging
oo
o
Low High
Labor requirement
Resilience
Low
High

59. Read
Methods and tools for assessing household food insecurity

60. Food System
Cconcept of «Food System» is used to
describe following complex and interrelated
activities and infrastructure involved in feeding
a population:
 Growing,
harvesting,
processing,
packaging,
transporting, marketing, consumption, and disposal of food
waste utilization and disposal activities.

61. Food System or Food Chain or
Network

62.  A food system operates within and is
influenced by social, political, economic
and environmental contexts.
 Food systems are either conventional or
alternative according to their model of
food lifespan from origin to plate

63. Food system
 The global food system VS the local food
system
 The industrial food system VS the alternative
food system
 The conventional VS alternative food system

64. There are two Directions of Food Production
The first is food production in midle and large-scale enterprises
(industrialization and efficient production) mainly for international and
regional (EU, former USSR countries, etc.) markets.
To ensure this type of production, companies need to implement the
following measures:
Industrialization;
Consolidation and modernization;
Increase of competitiveness and innovation;
focus on regional and global markets;
quality (ISO 9000, ISO 22 000) and environmental (ISO 14001,
EMAS), control systems;
use of food quality brands.

65. Two Directions....
The second direction for further development of the food sector is food
production on farms, small and micro-scale enterprises, that comply with
principles of sustainable and environmentally friendly food chain and
producte value-added food products mainly for the local market.
The main conditions for such food production are:
Local and artisan (individually) produced food, including organic;
Organic food and market development;
Local food markets and distribution;
Culinary tourism;
“Slow Food“ movement;
Voluntary quality schemes.

66. The global / Industrial food system
 Food is produced, processed any
where in the world but sold to
consumers in any part of the world
 WTO’s Globalization Policy in 1995
(GATT 1947)
 This increases food miles!

67. Food travels long distance

69. The global food system & climate
change
 Greatest impact on global warming
 Livestock alone – 18% of CO2
 Tops transportation

70. Grain & H2O to Beef
 10 to 16 pounds of grain to produce one
pound of beef
Water security……?

71. Energy to Protein Ratios
***Energy security???
Estimates 800 million people could be fed
with the grain consumed by livestock in the
U.S.

72. Industrial Food System (IFS) not just meat
 All food in IFS depends on petroleum
 16-20% of all energy consumed in the U.S.
 Distance between field and plate: The average
food item consumed in the U.S. travels
1,500 miles

73. Great sucking sound
 In a single year, in U.S., tractor-trailers
(ave. 5.9 miles per gallon) traveled 170
billion miles, and used 42.5 billion
gallons of diesel fuel, to transport
food.

74. Global climate impact
 English researchers compared two
traditional Sunday meals: one with
imported ingredients, one with
locally grown ingredients.
 Imported meal – Generates 650
times the amount of CO2 as the
local meal, due to petroleum-intensive
food transport.

75. The Giant Footprint of Livestock
 By 2050,
global
production
milk from 580
to 1,043
million tons
 Meat to double
(to 465 million
tons)
0
200
400
600
800
1000
1200
2007 2050
Milk (in
million tons)
Meat (in
million tons)

76. The Effect / impact of
Globalization and Concentration of food
production
Local food systems can help to secure a fair income for farmers
and restore the balance of powers in the food supply chain.
Globalization and increased concentration of food distribution
have led to a gap between rises:
in production costs (3.6 % a year since 1996);
in consumer prices (3.3 % a year); and
in prices for farmers (2.1 % a year).
Necessary to create systems that improve the negotiation
powers of farmers, such as short distribution circuits.
Source: Dwarshuis- van de Beek L. , 2011

77.  The Earth provides a perpetual bounty as
long as we don’t destroy its self-renewing
capacity with our appetites.
 Today, however, we are eating up
the planet (The Earth).

78. Avots: adapted from Hinrichs C. C., 2003
The Global Food System The Local Food System
Market economy Moral Economy
An economics of Price An economics of Quality
Transnational corporations
dominating
Independent Artesian Producers
Prevailing
Corporate Profits Community Wel-being
Intensification Extensification
Large scale Production Small Scale Production
Industrial models Natural models
Monoculture Biodiversity
Resource consumption &
degradation
Resource protection &
regeneration
Commodities across space Communities across Space
Big structures Voluntary actors
Technocratic rules Democratic Participation
Homogenization of food Regional Plates

79. The Local Food System
This could also be referred to as:
 Local Food System;
 Local Food Chain;
 Alternative Food System;
 Alternative Food Networks;
 Alternative Agricultural and Food System or Alternative
Agrifood Network, that incorporate:
Organic food;
Local food;
Regional food;
Alternative food.
Source: Goodman D., Goodman M., 2007; Maxey L., 2007; Scrinis G., 2007

80. LOCAL FOOD SYSTEMS: DEFINITIONS
•A food system comprises the interdependent and linked
activities that result in the production and exchange of
food.
•A food system is local when it allows farmers, food
producers and their customers to somehow interact face-
to-face at point of purchase.
•Consumers are linked to producers by bonds of
community as well as economy.
(Gillespie, A. and Gillespie, G. 2000.)

81. •Community Food Systems A community
food system is a food system in which food
production, processing, distribution and
consumption are integrated to enhance the
environmental, economic, social and
nutritional health of a particular place.

82. 83
Sustainability of food systems is a wide concept when
assuming the principle of “food for community” instead of
“food as commodity” (IIED, 2006).

83. 84
FOOD FOR COMMUNITY FOOD AS COMMODITY
Food is a basic human need and right Food is a commodity
Farming connects people to the land Farming like factory operations
Positive externalities (Farming providing
environmental and social benefits, gain
of social capital)
Negative externalities (pesticides, soil
erosion, declining of rural communities
and local food traditions, loss of social
capital)
Eating is an act of communion with the
Earth
Eating is an unconscious act aimed at
refluing our bodies and is largely
affected by compulsory nevrotic
behaviors
Communities partecipate in making
decisions about their food supply
Large corporations control the food
supply at rhe expense of communities
FOOD FOR COMMUNITY
Alternative/local food
system
FOOD AS COMMODITY
Industrial/
global/conventional food
system
Food is a basic human need and
right
Food is a commodity
Farming connects people to the
land
Farming like factory operations
Positive externalities (Farming
providing environmental and
social benefits, gain of social
capital)
Negative externalities (pesticides,
soil erosion, declining of rural
communities and local food
traditions, loss of social capital)
Eating is an act of communion
with the Earth
Eating is an unconscious act aimed
at refueling our bodies and is largely
affected by compulsory neurotic
behaviors
Communities participate in
making decisions about their food
supply
Large corporations control the food
supply at the expense of
communities

84. Why are local/regional food
systems important?
 Sustainability
 Industrial farming negatively impacts the
environment in myriad ways polluting the
air, surface water, and groundwater,
over-consuming fossil fuel and water
resources, degrading soil quality, inducing
erosion, and accelerating the loss of
biodiversity
 Support Local Economies and Protect
Local Farms and Farmland

85.  Food Safety, Health, and Nutrition
 Industrial agriculture also adversely affects the
health of farm workers, degrades the
socioeconomic fabric of surrounding communities,
and impairs the health and quality of life of
community residents.
 In addition, although the concept of “food miles”
(i.e., the number of miles a food item travels from
farm to consumer). Conventional food is
estimated to typically travel between 1,500 and
3,000 miles to reach the consumer
 Food Security
 Cultural acceptability of the food

86.  Barriers to the Creation of Local
and Regional Food Systems
 Difficulty competing with large-scale
producers with large-scale
marketing apparatuses
 No system for value addition and
access to markets
 Logistic

87. Causes of the global food crises
Chronic causes:
 Global Food Policy
 The WTO globalization Policy(1995) ==Agriculture
market in the form of monoculture (coffee, sugar,
cocoa etc) for export to the West but not required for
normal daily diet
Control oil and
you control nations;
control food and
you control the
people
Henry Kissinger (1970)
8/10/2023 Dr. Haji Aman(PhD, Assistant Professor of
Human Nutrition)
88

88. Chronic….
 Scarce economic resources (Poverty)
 Inadequate agricultural resources and
Subsistence farming, poor and without
technology(low input and low output)
 High population growth
 Climatic changes (Global warming)
8/10/2023 Dr. Haji Aman(PhD, Assistant Professor of
Human Nutrition)
89

89. Acute causes
 Conversion of soybean and corn to
biofuels (especially biodiesel) and
consequent reduction of their availability
for food
 Sharp increase in consumption of meat
(especially India and China), with expansion
and increased use of livestock feed
 Rising cost of fuel and fertilizer
 Lower incomes and persistence of high food
prices in domestic markets.
8/10/2023 Dr. Haji Aman(PhD, Assistant Professor of
Human Nutrition)
90

90. Soaring international food prices Consequences:
Who gains?
- Farmers in food exporting countries are the main gainers (In
the USA, the world's biggest agricultural exporter, net farm
income in 2007 is estimated at $87 billion, 50% more than the
average of the past ten years).
- Multinational Agribusiness, International Grain traders, ….
(the usual culprits!)
- Biofuel industry
- Farmers in developing countries?
Only in some countries (major exporters) and only larger
farmers who have the means to invest to expand production
Maurice Saade, FAO, April 2008
8/10/2023 Dr. Haji Aman(PhD, Assistant Professor of
Human Nutrition)
91

91. Thank you !