The focus of this paper is on the policy priorities which are needed to strengthen the resilience of food systems.

While food systems have demonstrated strengths during the spread of COVID-19 by continuing to feed countless millions, the pandemic has exposed weaknesses at multiple points at both local and global scales.

The impact of COVID-19 on diets and nutrition

The effects of malnutrition acting in concert with COVID-19 will significantly compound the direct health effects of the disease. Of particular concern is an expected rise in child undernutrition, especially wasting, due to steep drops in household income, impaired availability and affordability of nutritious foods, and interruptions to health, nutrition, and social protection services. Analyses based on estimates applied to 118 LMICs, suggest there could be a 14.3% increase in the prevalence of moderate or severe wasting among children younger than five years due to COVID-19-related country-specific losses in GNI per capita. It should be noted that rising food insecurity has not been confined to rural areas but has increased considerably as well in many urban areas in LMICs as economies, public services and schools shut down.

In the race to vaccinate, governments are failing to recognise the vital role that nutrition needs to play alongside vaccination. Food systems, through the nutrition they deliver, influence the health impacts of COVID-19. While good nutrition may not protect individuals against catching COVID-19, malnutrition can exacerbate its effects considerably. Key nutrients are found in a variety of plant and animal foods and diets that are limited in variety and lower in nutrients, such as those consisting primarily of ultra-processed foods or foods lacking in micronutrients, can negatively affect a healthy immune system. Obesity and overweight, as forms of malnutrition, are also critically important: these are associated with higher risks of diabetes and cardiovascular disease, both of which are high risk factors for severe illness or death resulting from COVID-19.

The impact of COVID-19 on food systems

COVID-19 caused a shock to both food demand and supply. They include: disruptions to food supply chains; loss of income and livelihoods affecting affordability of food; deepening inequality; disruptions to social protection programmes; impacted food environments; and uneven or higher food prices in localised contexts.

Food supply chains and trade

At the onset of the crisis, food supply chains became strained as many countries imposed restrictions on the movement of goods and people across and within borders, impacting the transport of food. The main challenge was not the availability of food but ready access to it. Fortunately, new trade restrictions were, in general, quickly reversed and international supply chains worked better than expected.

Affordability of healthy diets

Heathy diets were unaffordable to three billion people before the pandemic. COVID-19 worsened this situation both through food price increases due to disruptions throughout food systems, and through impacts on the jobs and incomes of workers across entire economies.

Farmers and food production

Unsurprisingly, perishable fresh foods have been particularly vulnerable to disruptions to supplies, workers and supply chains. Harvests have been disrupted, particularly where these have coincided with COVID-19-related travel restrictions. Transport and movement restrictions have also disrupted the supply of vital agricultural inputs such as seeds. Disruptions to the movement of labour in 2020 also risk impacting subsequent crops, for example in countries in sub-Saharan Africa where planting was affected.

Jobs, incomes and food insecurity

Globally, many food system workers experience relatively low levels of job security and this has been exacerbated by the COVID-19 crisis. As food demand has contracted due to declining incomes, food producers’ and food systems workers’ livelihoods and food security have been further impacted. The UN estimates that around one third of food system livelihoods worldwide are at risk due to the pandemic. Food banks have been instrumental in supporting access to food in response to rising food insecurity during the pandemic. All food banks in the Network reported increased demand for food assistance since March 2020, with a third reporting increases of over 90%.

Food environments: impacts on dietary choice

Food environments around the world have been deeply affected by the pandemic. The closure of restaurants and informal food stalls meant people who relied on foods prepared outside the home for their meals suddenly found themselves having to prepare food with limited facilities. As the COVID-19 pandemic unfolded, many countries moved to shut down informal food markets which are extremely important as sources of food and livelihoods in developing countries. This was especially detrimental to poor people. COVID-19 has also led to many schools being closed, meaning that millions of children were unable to access school meals. The demand for online shopping also rose dramatically in many cities and countries during the pandemic.

Measures to build resilience in food systems

A broad approach is required to address i) the causes of lack of resilience within food systems, ii) the root causes of the threats, and iii) mitigation measures which may be needed during times of stress.

Economies are increasingly geared around trade, which is typically beneficial in times of stability, but in times of systemic crisis can create a lack of resilience if local needs can only be met through trade, and trade is at risk from disruption. Over-reliance on self-sufficiency and import dependence may both erode resilience.

Principles and priorities

1/ Adopt a whole food-system view of resilience

2/ Embed environmental considerations into all policy frameworks

3/ Specifically protect nutrient-rich foods

4/ Do not plan for single events

5/ Protect the poor more effectively

6/ Pay special attention to stakeholders across entire food value chains

7/ Support appropriate informal sector functions

8/ Address inflexibility and choke-points in supply chains

9/ Keep trade flowing

10/ Empower the right people to govern

11/ Leverage food provision in institutional settings such as school meals

12/ Promote diversity