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Making healthy diets a reality in Fiji

The role of policy in supporting food systems that work for health










FAO. 2021. Making healthy diets a reality in Fiji – The role of policy in supporting food systems that work for health. Apia.



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    Book (stand-alone)
    The role of diets and food systems in the prevention of obesity and non-communicable diseases in Fiji
    Gathering evidence and supporting multi-stakeholder engagement
    2021
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    Despite the lack of literature and inconsistencies in research aims and methods, it is evident that dietary intake has been shifting from traditional food consumption patterns to diets that are heavily reliant on imported and increasingly processed foods in Fiji. Availability of food items varies depending on location, however there is evidence of food environments with high availability of energy dense, nutrient poor foods, in both rural and urban locations. Food environments around vulnerable populations, for example schools, are of concern, with 80 percent of the outlets surveyed within 400 m school zones selling sugar-sweetened beverages. While the process of developing policies that support a healthy diet is enabled by Fiji’s whole-of-government commitment to improving food nutrition security, there are competing priorities and points of incoherence that deter this, particularly relating to economic growth. A range of specific policy measures have been introduced in Fiji by different government sectors that influence all facets of the food system. However, capacities required to develop and deliver policies are limited across government, primarily by the allocation of resources and technical expertise. This reduces the effectiveness of existing policy measures to support healthy diets, and the progression of new measures. A range of gaps and opportunities exist among the policy measures identified, and entry points lie throughout the food system and associated policy environment to improve dietary behaviour in Fiji.
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    Policy brief
    Changing diets are leading to higher rates of non-communicable diseases in Fiji
    A case study on food systems, diets and health
    2021
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    The diets of Fijians have changed and continue to change in response to the evolving nature of food systems. An increase in the intake of highly-processed foods and a decrease in that of fresh fruits and vegetables can directly impact health outcomes. This brief, based on a study that assessed the dietary diversity of individuals and households, points out the urgent need to further consider the role of food systems on diets and to create a roadmap for improved food systems, healthier food environments and healthier diets for all Fijians.
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    Document
    Are healthy diets affordable? Using new data on retail prices and diet costs to guide agricultural and food policy
    Concept note
    2022
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    The concept outlines the context, objectives, target audience, agenda and speakers for two linked live online events on the costs and affordability of healthy diets. The first is a World Bank Online Event on Thursday, July 14th followed by an IFPRI Policy Seminar on July 15th, both co-organized by FAO and Tufts University. These two events follow on from the July 12th official launch The State of Food Security and Nutrition in the World 2022 report which announced the latest updates to the UN system’s standardized global data on the Cost and Affordability of a Healthy Diet (CoAHD). Those data provide official FAO statistics for the daily cost of a healthy diet as well as the number and percentage of people who cannot afford a healthy diet in each country. The two online events are designed to equip decision-makers and analysts with the newly release findings can be used to guide agricultural and agrifood systems towards improved nutrition. The World Bank will also disseminate those three headline estimates plus more granular data and indicators on diet costs and affordability in a new Food Prices for Nutrition Data Hub.

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