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Food System Characterization

Food System Characterization. P. Ericksen Delhi IGP 3. Objectives of characterization. Distinguish both commonalities across regional sites, as well as unique differences

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Food System Characterization

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  1. Food System Characterization P. Ericksen Delhi IGP 3

  2. Objectives of characterization • Distinguish both commonalities across regional sites, as well as unique differences • Identify those determinants which are sensitive to GEC, those which make the system vulnerable, and those which could be reinforced to buffer the system against stress.

  3. Components of Food Systems & Key Elements FOOD UTILISATION FOOD ACCESS • Affordability • Allocation • Preference • Nutritional Value • Social Value • Food Safety FOOD AVAILABILITY • Production • Distribution • Exchange

  4. Food Availability Amount, type, and quality of food a unit (household, village, region) has at its disposal to consume

  5. Availability - Production • How much and what kind of food is produced. • Determinants include: • Soil fertility, crop varieties, • land holding sizes, tenancy arrangements • irrigation availability, • etc.

  6. Availability - Distribution • How food is made available, in what form, when and to whom. • Determinants may include: • Transportation and infrstructure • Gender and age • Public safety nets • Post harvest processing, storage

  7. Availability- Exchange • A given unit’s ability to obtain food via exchange mechanisms such as barter, trade, loans, purchase. • Determinants include: • Income levels, remittances • Purchasing power • Local customs • Social networks

  8. Access to Food The strategies households, communities, regions employ to obtain the type, quality, and quantity of food they require.

  9. Access - Affordability • The purchasing power of households or communities relative to the price of food. • Determinants: • Pricing policies • Season and geographic variability in price • Form in which households are paid

  10. Access – Allocation • The mechanisms governing when, where and how food can be accessed. • Determinants: • Markets! • Government policies

  11. Access - preference • Social or cultural norms and values that influence demand for certain types of food. • Determinants: • Religion • Season • Advertising • Preparation requirements

  12. Food Utilization Household or community capacity (incl. Strategies) to consume food. Has traditionally been the entry point for analysis of food security from a nutritional standpoint

  13. Utilization – Nutritional value • How much of daily requirements of calories, vitamins, protein and micronutrients are provided by food consumed? • Determinants: • Diversity of diet • Type of primary protein • Disease incidence

  14. Utilization – Social Value • All social and cultural aspects of consumption. • Understanding the determinants requires insight into community and household relations • Kinship customs • Holidays

  15. Utilization – food safety • Can households process and prepare food without risk of contamination or decrease in nutritional value • Determinants • Facilities for cooking • Access and availability of safe drinking water • Hygiene practices

  16. Food system determinants

  17. Food system determinants

  18. Food system determinants

  19. Exercise • Fill in the matrix for sites 2 and 4, choosing the key determiants. • Observation is a description of the value of the determinant. • How relevant is it at your site? How would you characterize it. • List data sources if you can. • Any information on trends or ranking?

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