DOES FOOD AID STABILIZE FOOD AVAILABILITY?

This paper explores the empirical relationship between U.S. food aid flows per capita and nonconcessional food availability per capita in PL 480 recipient economies. The evidence suggests PL 480, while modestly progressive in its distribution, is if anything procyclical in recipient economies. Food aid fails to stabilize food availability. Both increased domestic food production i.e., agricultural development and commercial trade appear more effective than food aid in advancing food security objectives through the stabilization of food availability per capita in low-income economies.Food Security and Poverty,

Limited food availability

While food security is a major worldwide issue, it is a much more serious problem in Low-Income (LI) and Lower Middle-Income (LMI) countries. Currently, sub-Saharan Africa is the sub-continent with the highest proportion of undernourished people, the largest gap between current and potential yields, and between cereal consumption and production. Looking to the future, population growth and climate change may worsen the situation, particularly in Africa. African countries are still facing rapid population growth with uncertain prospects about the ability of their agriculture to meet growing food demand. In addition, without sufficient adaptation measures, climate change will negatively impact food production in most African regions

Differential effects of food availability on minimum and maximum rates of metabolism

Metabolic rates reflect the energetic cost of living but exhibit remarkable variation among conspecifics, partly as a result of the constraints imposed by environmental conditions. Metabolic rates are sensitive to changes in temperature and oxygen availability, but effects of food availability, particularly on maximum metabolic rates, are not well understood. Here, we show in brown trout (Salmo trutta) that maximum metabolic rates are immutable but minimum metabolic rates increase as a positive function of food availability. As a result, aerobic scope (i.e. the capacity to elevate metabolism above baseline requirements) declines as food availability increases. These differential changes in metabolic rates likely have important consequences for how organisms partition available metabolic power to different functions under the constraints imposed by food availability

Food Security Assessment: Why Countries Are at Risk

Food insecurity in many low-income, developing countries is projected to intensify unless steps are taken to reverse the performance trend of key contributing factors: agricultural productivity, foreign exchange earnings, and population growth. For the poorest countries, an increase in agricultural productivity is the key to improving food security. In these countries, imports play a small role in the domestic food supply because of limited foreign exchange availability. This study evaluates availability and distribution of food and analyzes their trends through 2008 by projecting food gaps to maintain per capita consumption, meet nutritional needs, and fulfill requirements stemming from unequal food distribution.food security, developing countries, productivity, foreign exchange availability, import capacity, income distribution, population growth, nutritional requirements, per capita consumption, Food Security and Poverty,

The Asymmetric Effect of Dietary Knowledge on Nutrient Intake In China: Implications for Dietary Education Programs

This paper demonstrates that dietary knowledge can influence nutrient intake differently depending on whether expected food availability is increasing or decreasing. Using data from China, we find that overall dietary knowledge has larger and more statistically significant effects on total calorie intake and the intake of three macro nutrients (carbohydrate, fat, and protein) when expected food availability increases than when it decreases. Without distinguishing the direction of changes in expected food availability, most of the corresponding effects become smaller and statistically insignificant. Thus, the effect of dietary knowledge on nutrient intake might have been underestimated in previous studies. We discuss the implications of these findings for the design and implementation of dietary education programs.Dietary Knowledge, Nutrition, Food, China, Agricultural and Food Policy, Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,

The school food environment and student body mass index and food consumption: 2004 to 2007 national data

PURPOSE: This study identifies trends in the availability of various food choices in United States' middle and high schools from 2004 to 2007, and examines the potential associations between such food availability and students' self-reported eating habits and body mass index (BMI)-related outcomes. METHODS: Data are based on nationally representative samples of 78,442 students in 684 secondary schools surveyed from 2004 to 2007 as part of the Youth, Education, and Society (YES) study and the Monitoring the Future (MTF) study. In the YES study, school administrators and food service managers completed self-administered questionnaires on their school's food environment. In the MTF study, students in the same schools completed self-administered questionnaires, providing data used to construct BMI and food consumption measures. RESULTS: Overall, there was a decrease in the availability of regular-sugar/fat food items in both middle and high schools, and some indication of an increase in high school availability of reduced-fat food items through school lunch or a la carte. Some minimal evidence was found for relationships between the school food environment and student BMI-related outcomes and food consumption measures. CONCLUSIONS: United States secondary schools are making progress in the types of foods offered to students, with food items of lower nutritional value becoming less prevalent in recent years. Continued monitoring of food environment trends may help clarify whether and how such factors relate to youth health outcomes.The Youth, Education, and Society (YES) project (part of a larger research initiative, entitled Bridging the Gap: Research Informing Policy and Practice for Healthy Youth Behavior) is funded by the Robert Wood Johnson Foundation. The Monitoring the Future study is funded by the National Institute on Drug Abuse (DA01411). The views expressed in this article are those of the authors and do not necessarily reflect the views of the funders. (Robert Wood Johnson Foundation; DA01411 - National Institute on Drug Abuse

Shopping for food: lessons from a London borough

Purpose – This paper aims to measure access to food in an inner London borough. Design/methodology/approach – There were six phases, which included designing food baskets, consultation with local residents and a shop survey. Recognising the cultural make-up of the borough food baskets and menus were developed for four key communities, namely: White British, Black Caribbean, Turkish, and Black African. Three areas were identified for the study and shopping hubs identified with a 500-metre radius from a central parade of shops. Findings – The findings paint an intricate web of interactions ranging from availability in shops to accessibility and affordability being key issues for some groups. It was found that in the areas studied there was availability of some key healthy items, namely fresh fruit and vegetables, but other items such as: fresh meat and poultry, fish, lower fat dairy foods, high fibre pasta and brown rice were not available. Access was found to be defined, by local people, as more extensive than just physical distance to/from shops – for many shopping was made more difficult by having to use taxis and inconvenient buses. Small shops were important in delivering healthy food options to communities in areas of deprivation and were judged to offer a better range and more appropriate food than the branches of the major supermarket chains. Research limitations/implications – The importance of monitoring the impact of shops and shop closures on healthy food availability is emphasised. From a policy perspective the findings suggest that approaches based on individual agency need to be balanced with upstream public health nutrition approaches in order to influence the options available. Originality/value – The paper is arguably the first to examine and dissect the issue of food availability and accessibility in the inner London borough in question, especially in the light of its proposed redevelopment for the London Olympics in 2012

Re-examination of the Effects of Food Abundance on Jaw Plasticity in Purple Sea Urchins

Morphological plasticity is a critical mechanism that animals use to cope with variations in resource availability. During periods of food scarcity, sea urchins demonstrate an increase in jaw length relative to test diameter. This trait is thought to be reversible and adaptive by yielding an increase in feeding efficiency. We directly test the hypotheses that (1) there are reversible shifts in jaw length to test diameter ratios with food abundance in individual urchins, and (2) these shifts alter feeding efficiency. Purple sea urchins, Strongylocentrotus purpuratus, were collected and placed in either high or low food treatments for 3 months, after which treatments were switched for two additional months between February and September, 2015 in La Jolla, CA (32.8674°N, 117.2530°W). Measurements of jaw length to test diameter ratios were significantly higher in low compared to high food urchins, but this was due to test growth in the high food treatments. Ratios of low food urchins did not change following a switch to high food conditions, indicating that this trait is not reversible within the time frame of this study. Relatively longer jaws were also not correlated with increased feeding efficiency. We argue that jaw length plasticity is not adaptive and is simply a consequence of exposure to high food availability, as both jaw and test growth halt when food is scarce

Installment 2 of "Creating a Sustainable Food Future": Reducing Food Loss and Waste

Approximately one out of every four calories grown to feed people is not ultimately consumed by humans. Food is lost and wasted to a varying extent across the globe, across all stages of the food value chain, and across all types of food. As a result, overall global food availability is lower than it would be otherwise, negatively affecting food security and requiring the planet's agriculture system to produce additional food to compensate for the food that is not ultimately consumed by people. The potential benefits of reducing food loss and waste are large. As a strategy for closing the food gap between food available today and food needed in 2050 to adequately feed the planet's projected 9.3 billion people, reducing food loss and waste satisfies each of the development and environmental criteria we introduced in the first installment of the Creating a Sustainable Food Future series. While increasing food availability, reducing food loss and waste can alleviate poverty and provide gender benefits while reducing pressure on ecosystems, climate, and water. Reducing food loss and waste may be one of those rare multiple "win-win" strategies.How can the world go about reducing food loss and waste on a large scale? This installment of the forthcoming "World Resources Report Creating a Sustainable Food Future" addresses that question. This working paper, which will feed into that report, begins by clarifying definitions of food loss and waste, then quantifies the scale of the problem and explores the impact addressing the problem could have on the food gap. The paper then focuses on practical solutions for reducing food loss and waste and presents case studies of successful initiatives. It concludes by offering recommendations for how to scale up reductions in food loss and waste

Resource over-exploitation and running out

Food systems around the world are highly dependent on both renewable and nonrenewable resources. Drivers such as population growth, urbanisation and climate change put a lot of pressure on resources that have become core issues for the future of food systems. Cropland availability is limited in most parts of the world, adding pressure for cropping intensification. Fossil energy and phosphorus shortages are expected to occur within a few decades, with particular impact in Low-Income (LI) countries where farmers are more vulnerable to volatile prices. The availability of very unevenly distributed freshwater resources shows a similar picture, with an increasing number of regions reaching alarming levels of water scarcity. Some world fish stocks have been overexploited and are now depleted. But the situation is not without hope. While we need to intensify food systems to meet the challenge of a growing population, new ways to produce with less impact on the environment and more resilience to climate change need to be widely adopted