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Food Systems for Healthier Diets
Flagship Research Programme under A4NH-CGIAR
John McDermott
Director CGIAR Research Progr...
A4NH PHASE II RESULTS FRAMEWORK
IMPROVED
FOOD AND
NUTRITION
SECURITY FOR
HEALTH
IMPROVED
NATURAL
RESOURCE
SYSTEMS AND
ECOS...
Accomplishments
Biofortification: varieties, nutrition (Vit A, Fe), country teams
Food Safety: aflatoxin control technol...
Phase I – Value Chains for Enhanced Nutrition
 Supported value chain research for nutrient-dense foods
with methods, fra...
Food systems
• The full set of processes, activities,
infrastructure and environment that
encompass the production, proces...
Dietary transition challenge
• Focus on reducing triple burden of
malnutrition: undernutrition,
micronutrient deficiencies...
SOFA, 2012
Contribution to total dietary energy supplies (kcal)
Percentage of monetary value of food consumed
from different categories
GLOPAN, 2016)
Changes in dietary pattern from 1990-2010 among
men and women
Greater consumption of ten healthful foods and nutrients
Les...
Food Systems for Healthier Diets
Main objective:
To understand how changes in food
systems can lead to healthier diets
and...
How to measure food and nutrient intake of
vulnerable populations?
• Individual data
• 24 hour recall
• Gold standard but ...
From value chain to food system analysis
• What are entry points for food system innovations?
• Systemic elements start wi...
What are the food system boundaries?
• Outcome boundary: Diet quality
• Anchor at national food systems, linking to region...
Lessons from the Dutch Food System
Experience
• How can we influence the chain stakeholders to consider diet quality?
• Ho...
Food Systems for Healthier Diets
Challenges
• Dietary Transition (balancing
healthy and unhealthy) difficult
• Collaborati...
a4nh.cgiar.org
M.Hasan,c/oPhotoshare
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Food Systems for Healthier Diets

9 February 2017, the first Food for All Talk (#FFATalks) under the WBG-Netherlands Partnership took place on the subject: Food Systems for Healthier Diets.

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Food Systems for Healthier Diets

  1. 1. Food Systems for Healthier Diets Flagship Research Programme under A4NH-CGIAR John McDermott Director CGIAR Research Program Agriculture for Nutrition and Health, IFPRI Inge D. Brouwer Leader Flagship Research Program Food Systems and Healthier Diets, Wageningen University
  2. 2. A4NH PHASE II RESULTS FRAMEWORK IMPROVED FOOD AND NUTRITION SECURITY FOR HEALTH IMPROVED NATURAL RESOURCE SYSTEMS AND ECOSYSTEM SERVICES A4NH PORTFOLIO IMPACT PATHWAYS AND KEY ACTORS DEVELOPMENT OUTCOMES GOALS Food Systems for Healthier Diets Biofortification / Plant Breeding for food nutrients Food Safety Supporting Policies, Programs, and Enabling Action through Research Agriculture – Human Diseases Policies Pathway • Policymakers and investors • Intergovernmental agencies • Civil society organizations and industry groups Agri-food Value Chains Pathway • Producers • Chain agents • Consumers • Regulators Development Programs Pathway • Agriculture, nutrition, and health program implementers (NGOs and governments) REDUCED POVERTY Improved diets for poor and vulnerable people Improved food safety Improved human and animal health Increased incomes and employment Enhanced smallholder market access More sustainably managed agro-ecosystems Country Coordination and Engagement (CCE) Unit EQUITY, CAPACITY AND ENABLING ENVIRONMENT Mitigation and adaptation achieved Equity and inclusion achieved Enabling environment improved National partners and beneficiaries enabled Monitoring, Evaluation, and Learning (MEL) Unit Gender, Equity, and Empowerment (GEE) Unit Increased productivity
  3. 3. Accomplishments Biofortification: varieties, nutrition (Vit A, Fe), country teams Food Safety: aflatoxin control technology, informal markets Agriculture-nutrition pathways, ToC, evaluation evidence Supporting country policies and investments N.Palmer/CIAT Phase I 2012-16
  4. 4. Phase I – Value Chains for Enhanced Nutrition  Supported value chain research for nutrient-dense foods with methods, frameworks, and evaluation Key gaps in Phase I were:  Weak consumption/diet quality / demand orientation  Lack of engagement with private sector shaping food system transformation New flagship on Food Systems for Healthier Diets  Not a new idea but little empirical research  Need a broader range of technical and public-private partnership skills than ordinarily found in CGIAR Centers. L.Sandersz/BioversityInternational Evolution: From value chains to food systems
  5. 5. Food systems • The full set of processes, activities, infrastructure and environment that encompass the production, processing, distribution, waste disposal, and food consumption. • Multidimensional (sociocultural, environmental, economic and political aspects) • Complex, with multiple actors (producers, food chain actors, consumers) managing multiple agri-food value chains in dynamic and interactive environments • Multiple impacts (environmental, economic, social equity and nutrition/health)
  6. 6. Dietary transition challenge • Focus on reducing triple burden of malnutrition: undernutrition, micronutrient deficiencies, overnutrition • Consumption of a healthy diet for improving nutrition and health • Present dietary transitions reflect increase in unhealthy and reduction of healthy components • Food systems need increase impact on nutrition outcomes, in a sustainable way
  7. 7. SOFA, 2012 Contribution to total dietary energy supplies (kcal)
  8. 8. Percentage of monetary value of food consumed from different categories GLOPAN, 2016)
  9. 9. Changes in dietary pattern from 1990-2010 among men and women Greater consumption of ten healthful foods and nutrients Lesser consumption of seven unhealthful foods and nutrients • Low income countries had poorer diets based on healthy items, but better diets based on unhealthy items • Both types of diets worsened in low income countries • Middle income countries improved in healthy items but deteriorated in unhealthy items Imamura et al, Lancet Global Health 2015
  10. 10. Food Systems for Healthier Diets Main objective: To understand how changes in food systems can lead to healthier diets and to identify and test entry points for interventions to make those changes Diagnosis and foresight Food systems innovations Anchoring and scaling up Interdisciplinary problem analysis Co-innovation and lab-in-the- field experiments Multi- stakeholder platforms
  11. 11. How to measure food and nutrient intake of vulnerable populations? • Individual data • 24 hour recall • Gold standard but hard and not routinely collected • Need for ‘simplification’ (INDDEX) • Dietary scores • Dietary diversity scores (DHS): only cover (micro)nutrient adequacy • Main gap is appropriate healthy eating indices including both healthy and unhealthy diet components • Household data • Food expenditure and consumption data (LSMS) • Available for many LMICs and representative nationally and sub-nationally over multiple years • Household level data, weakness in extrapolating to some target groups (infants) • With some adaptations have potential for dietary gaps and trends for most population groups
  12. 12. From value chain to food system analysis • What are entry points for food system innovations? • Systemic elements start with diet constraints linked to • Supply and demand of nutritious foods (multiple value chains) • Interventions addressing diet constraints • Enabling institutional, investment and policy environments
  13. 13. What are the food system boundaries? • Outcome boundary: Diet quality • Anchor at national food systems, linking to regional and subnational systems (rural-urban linkages) • Focus on key leverage points in the system
  14. 14. Lessons from the Dutch Food System Experience • How can we influence the chain stakeholders to consider diet quality? • How to get the private sector involved?
  15. 15. Food Systems for Healthier Diets Challenges • Dietary Transition (balancing healthy and unhealthy) difficult • Collaboration: • Public – Private • Longer supply chains, multiple agents • Appropriate Enabling / Anchoring • Realistic in national / regional context • Balanced / fewer distortions • Evolving roles – public and private National Food Systems • Relevant to national culture, institutions, comparative advantage • Shared vision and goal setting • Elements • Shaped by consumption and demand • Dynamic and Enabled SMEs • Policy and Investment balance and evolution • Capacity of national actors
  16. 16. a4nh.cgiar.org M.Hasan,c/oPhotoshare

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  • Alemabay

    Jan. 14, 2020

9 February 2017, the first Food for All Talk (#FFATalks) under the WBG-Netherlands Partnership took place on the subject: Food Systems for Healthier Diets.

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