Skip to main content

Food security in 2020


Food security, as defined by the United Nations’ Committee on World Food Security, means that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life. 1 Individuals who are food secure do not live in hunger or fear of being hungry at all times. They have access to food for a healthy life.

Food insecurity is defined by the United States Department of Agriculture (USDA) as a situation of "limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways".2 Food insecurity contributes to risk of malnutrition, improper and imbalanced diet and affects the quality of diet.

It was five years ago the world committed to end hunger and all forms of malnutrition. Where are we in 2020? As per the report “The state of food security and nutrition in the world” from FAO in 2020, it is still a very long way to achieve the goal.

There are many threats to progress. The 2017 and 2018 editions of this report showed that conflict and climate variability and extremes undermine efforts to end hunger, food insecurity and malnutrition. In 2019, the report showed that economic slowdowns and downturns also undercut these efforts. In 2020, the COVID-19 pandemic, as well as unprecedented Desert Locust outbreaks in Eastern Africa, are obscuring economic prospects in ways no one could have anticipated, and the situation may only get worse if we do not act urgently and take unprecedented action.”3

What are the risks to food security? One of the key reasons being fluctuating prices, better yet rising prices to healthy diets. “Healthy diets are estimated to be, on average, five times more expensive than diets that meet only dietary energy needs through a starchy staple”. Millions of people are not able to afford nutritious and balanced diet hence increasing issues of overweight, obesity, and undernourishment. Due to COVID-19 with loss of jobs, disruptions in food supply chain system, the severity has increased even higher making it even less accessible. COVID-19 is also expected to disturb food security in the population groups and countries that once were considered secured.

The other contributing factors are population growth, availability of cultivable land, natural disasters and economic slowdowns.


Popular posts from this blog

Some points I would like to share on ISO 14001:2015

It’s published by International Organization for Standardization which specifies requirements for an environmental management system that an organization can use for enhancing its environmental performance.  The standard does not give exact requirement regarding the environmental parameters. Normally, an organization has legal requirements as per the state or the country which they are obliged to abide by.  The basic approach EMS is based on PDCA concept. Plan-Do-Check- Act. This can be applied to each elements in EMS individually.  Risk based thinking is highly encouraged at certain points throughout the standard.  There are various guidelines like ISO 14004: Environment General Guidelines, ISO 14010: Guidelines for Environmental Auditing, ISO 14044: Environmental management: Life Cycle Assessment and others. These are standards for reference purpose only and it helps the organization to obtain ISO 14001 certification. However, these guidelines are not for certification .


A restaurant whether big or small needs to keep hygiene checklist. A proper hygiene checklist not only helps with authorities but also helps one to find favor in the eyes of customers. A proper implementation of hygiene aspects of checklist helps to maintain quality of service, good brand image and credibility. A proper implemented hygiene checklist keeps staff, managers, auditors and customers happy. Paying attention to hygiene will help restaurants to stay on top of their game for a very long time.  Here are few simple tips I would like to share on hygiene maintenance whether it is small or big restaurants. Staff Hygiene : · Clean clothing (uniforms are highly encouraged), masks, proper gloves, hair nets for the staffs should be provided. It’s best to limit employees wearing jewelries like necklace, bracelets, earrings etc. However, plain wedding bands are allowed. · Good personal hygiene aspects like proper and frequent hand washing, trimmed nails, regular change of soil