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The State of Food Security and Nutrition in the World

About the report

The State of Food Security and Nutrition in the World is an annual flagship report jointly prepared by Food and Agriculture Organization of the United Nations (FAO), the International Fund for Agricultural Development (IFAD), the United Nations Children’s Fund (UNICEF), the World Food Programme (WFP) and the World Health Organization (WHO) to inform on progress towards ending hunger, achieving food security and improving nutrition and to provide in-depth analysis on key challenges for achieving this goal in the context of the 2030 Agenda for Sustainable Development. The report targets a wide audience, including policy-makers, international organizations, academic institutions and the general public.

The State of Food Security and Nutrition in the World 2020

The number of people affected by hunger globally has been slowly on the rise since 2014. The report also shows that the burden of malnutrition in all its forms continues to be a challenge. There has been some progress for child stunting, low birthweight and exclusive breastfeeding, but at a pace that is still too slow. Childhood overweight is not improving and adult obesity is on the rise in all regions. 

The report complements the usual assessment of food security and nutrition with projections of what the world may look like in 2030, if trends of the last decade continue. Projections show that the world is not on track to achieve Zero Hunger by 2030 and, despite some progress, most indicators are also not on track to meet global nutrition targets. The food security and nutritional status of the most vulnerable population groups is likely to deteriorate further due to the health and socio-economic impacts of the COVID-19 pandemic.

Key messages

  1. Current estimates are that nearly 690 million people are hungry, or 8.9 percent of the world population – up by 10 million people in one year and by nearly 60 million in five years. The number of people affected by severe food insecurity, which is another measure that approximates hunger, shows a similar upward trend. In 2019, close to 750 million – or nearly one in ten people in the world – were exposed to severe levels of food insecurity.
  2. è Considering the total affected by moderate or severe food insecurity, an estimated 2 billion people in the world did not have regular access to safe, nutritious and sufficient food in 2019.
  3. The world is not on track to achieve Zero Hunger by 2030. If recent trends continue, the number of people affected by hunger would surpass 840 million by 2030.
  4. A preliminary assessment suggests that the COVID-19 pandemic may add between 83 and 132 million people to the total number of undernourished in the world in 2020 depending on the economic growth scenario. è Globally, the burden of malnutrition in all its forms remains a challenge. According to current estimates, in 2019, 21.3 percent (144.0 million) of children under 5 years of age were stunted, 6.9 percent (47.0 million) wasted and 5.6 percent (38.3 million) overweight.
  5. The world is making progress but is not on track to achieve the 2025 and 2030 targets for child stunting and low birthweight, and for exclusive breastfeeding, is on track only for the 2025 target. The prevalence of wasting is notably above the targets. Most regions are not on track to achieve the targets for child overweight. Adult obesity is on the rise in all regions. Urgent action is needed to reverse these upward trends.
  6. The nutritional status of the most vulnerable population groups is likely to deteriorate further due to the health and socio-economic impacts of COVID-19. 
  7. Food insecurity can worsen diet quality and consequently increase the risk of various forms of malnutrition, potentially leading to undernutrition as well as overweight and obesity. è Low-income countries rely more on staple foods and less on fruits and vegetables and animal source foods than high-income countries. Only in Asia, and globally in upper-middle-income countries, are there enough fruits and vegetables available for human consumption to be able to meet the FAO/WHO recommendation of consuming a minimum of 400 g/person/day.
  8. While we still face significant challenges in just accessing food, challenges are even more important in terms of accessing healthy diets. è Healthy diets are unaffordable to many people, especially the poor, in every region of the world. The most conservative estimate shows they are unaffordable for more than 3 billion people in the world. Healthy diets are estimated to be, on average, five times more expensive than diets that meet only dietary energy needs through a starchy staple.
  9. The cost of a healthy diet exceeds the international poverty line (established at USD 1.90 purchasing power parity (PPP) per person per day), making it unaffordable for the poor. The cost also exceeds average food expenditures in most countries in the Global South: around 57 percent or more of the population cannot afford a healthy diet throughout sub-Saharan Africa and Southern Asia.
  10. All diets have hidden costs, which must be understood to identify trade-offs and synergies in relation to other SDGs. Two hidden costs that are most critical relate to the health (SDG 3) and climate-related (SDG 13) consequences of our dietary choices and the food systems that support these.
  11. Under current food consumption patterns, diet-related health costs linked to mortality and non-communicable diseases are projected to exceed USD 1.3 trillion per year by 2030. On the other hand, the diet-related social cost of greenhouse gas emissions associated with current dietary patterns is estimated to be more than USD 1.7 trillion per year by 2030.
  12. Shifting to healthy diets can contribute to reducing health and climate-change costs by 2030, because the hidden costs of these healthy diets are lower compared to those of current consumption patterns. The adoption of healthy diets is projected to lead to a reduction of up to 97 percent in direct and indirect health costs and 41–74 percent in the social cost of GHG emissions in 2030.
  13. However, not all healthy diets are sustainable and not all diets designed for sustainability are always healthy. This important nuance is not well understood and is missing from ongoing discussions and debates on the potential contribution of healthy diets to environmental sustainability.
  14. To increase the affordability of healthy diets, the cost of nutritious foods must come down. The cost drivers of these diets are seen throughout the food supply chain, within the food environment, and in the political economy that shapes trade, public expenditure and investment policies. Tackling these cost drivers will require large transformations in food systems with no one-size-fits-all solution and different trade-offs and synergies for countries.
  15. Countries will need a rebalancing of agricultural policies and incentives towards more nutrition-sensitive investment and policy actions all along the food supply chain to reduce food losses and enhance efficiencies at all stages. Nutrition-sensitive social protection policies will also be central for them to increase the purchasing power and affordability of healthy diets of the most vulnerable populations. Policies that more generally foster behavioural change towards healthy diets will also be needed.

Source : FAO

Related resources

To view the complete report, click here.



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