Diverse and well-connected agri-food systems are better equipped to absorb sudden shocks like COVID-19 and secure food supply. This is according to the State of Food and Agriculture report (SOFA) by the UN’s Food and Agriculture Organization (FAO), which warns that 3 billion people worldwide are currently unable to afford a healthy diet. 

The report flags that without proper preparation, unpredictable shocks will continue to undermine agri-food systems worldwide. While food production and supply chains have historically been vulnerable to climate extremes, armed conflicts or increases in global food prices, the frequency and severity of such shocks is on the rise, underscores FAO. 

The nclick="updateothersitehits('Articlepage','External','OtherSitelink','FAO calls for diversification to absorb agri-food system “shocks” in wake of COVID-19','FAO calls for diversification to absorb agri-food system “shocks” in wake of COVID-19','325100','https://www.fao.org/documents/card/en/c/cb4476en', 'article','FAO calls for diversification to absorb agri-food system “shocks” in wake of COVID-19')">SOFA 2021 report estimates that an additional 1 billion people would not have access to healthy diets if a shock reduced incomes by one-third. Moreover, food costs could increase for up to 845 million people if a disruption to critical transport links were to occur. 

The British Nutrition Foundation (BNF), meanwhile, highlights that the nutritional content of food should not be underestimated in building sustainable food systems. 

COVID-19 spotlights disruptions
FAO reports that the global pandemic has been a major driver in the latest rise in global hunger estimates and the latest “shock” to the world’s food systems.

FAO estimates food costs could increase for up to 845 million people if a disruption to critical transport links were to occur.The report defines shocks as “short-term deviations from long-term trends that have substantial negative effects on a system, people’s state of well-being, assets, livelihoods, safety and ability to withstand future shocks.” Examples include extreme weather events and surges in plant and animal diseases and pests.

The pandemic highlighted both the resilience and the weakness of our agri-food systems, according to FAO director-general Qu Dongyu.

“The SOFA report reflects FAO’s efforts aimed at increasing resilience and sets out new indicators to help members measure the resilience capacity of their agri-food systems and identify gaps for improvement.”

However, even before COVID-19 broke out, the world was not on track to meet its commitment to end hunger and malnutrition by 2030. 

Diversity called upon in every aspect 
based on the evidence of the report, FAO recommends that governments make agri-food system resilience a strategic part of their responses to ongoing and future challenges.

The key is diversification of input sources, production, markets and supply chains, as well as of actors – since diversity creates multiple pathways for absorbing shocks. 

In Brazil, for example, 60% of the country’s export value comes from just one trading partner. This leaves it with fewer options if a shock hits a partner country. 

Even high-income countries such as Australia and Canada are at risk from a shock because of the long distances involved in the distribution of food.

Examples of “shocks” include extreme weather events and surges in plant and animal diseases and pests.For nearly half of the countries analyzed by FAO experts, the closure of critical network links would increase local transport time by 20% or more, thereby increasing costs and food prices for consumers.

FAO also spotlights connectivity as important, with well-connected agri-food networks being able to overcome disruptions faster by shifting sources of supply and channels for transport, marketing, inputs and labor.

Diversifying the omnivore diet
In a separate meeting held by the BNF, Judy Buttriss, director general of the British Nutrition Foundation asserts: “We have heard a lot about the biodiversity loss and ecosystem impact of our diets, but nutrition should also be central to discussions about how to transform diets and food systems.”

Dr. Simon Steenson asserted that while eating plant-based is important, moderate amounts of meat, fish, eggs, milk and dairy foods have a role in a sustainable diet, providing essential micro-nutrients, such as iron, zinc, calcium, iodine and vitamin B12. 

Moreover, Dr. John Gilliland of Devenish Nutrition, for example, shared that ruminant animals can play a part in regenerative agriculture, converting grass and other roughage, which is indigestible for humans, into meat and milk that can provide important nutrients.

In tandem with FAO’s urgency for nutrition, Buttriss asserts that routine monitoring is essential for the nutritional quality of foods and diets that result from future innovation to reduce environmental impact. 

“While there is a growing focus on alternative dietary protein sources, we must look beyond protein and also focus on the package of essential nutrients that accompany protein in commonly consumed protein sources, such as zinc and iron in meat, and calcium, iodine and riboflavin in milk.”