Transcript Group 2

Food Security
Cook Islands, FSM, Niue, Palau,
Tonga,
Availability
1. Average consumption expenditures
2. Average food consumption(quantity, dietary
energy value)
3. Share of food expenditures from own
production to total food consumption
expenditures
4. Share of food dietary energy from purchased
to total dietary energy consumption
5. Land availability
Utilization
• Average food protein, carbs, fat consumption
• Cost of 100g proteins, carbs, fat
• Share of calories from proteins, fats, carbs in
total calories
• Share of animal protein in total protein
consumption
• Correlation to lifestyle disease(NCDs)
• Food quality and unhealthy food(cheaper and
accessible)
Access
• GINI co-efficient
• Economic Well-being
– GDP per capita
– Family Income
• CPI
• Employment and Education
• Measuring opportunities for people, being
under the poverty line eg. Education, Health
services
• Transport to outer islands
• Economical Stability
Stability
– Food Price
– Volatility of Food Prices(major staples, flour)
• Destructive and illegal practices(FSM, fishing) Risk
Hazard
–
–
–
–
Natural Disasters
Rainfall/Drought
Sea level Rise(Kiribati, Tuvalu)
Ciguatera(fish poisoning)
• People are lazy/discouraged (unknown measurement)
• Climate Change
– Land degradation
– Ocean warming - acidification
The ‘lazy indicator’