Page 24 - GUIDELINES FOR FOOD SYSTEM PROFILE DEVELOPMENT at sub-national levels in Vietnam

• Food environments

Food availability and accessibility Food affordability
Type and diversity of food available Food prices relative to other foods
Proximity to food outlets or to an income/expenditure
standard
Cost of a healthy diet

Product properties Vendor properties

Quality and appeal, safety, and Types and characteristics of food
convenience outlets

Food messaging
Promotion, advertising, and information
about food

• Individual factors and Consumer behaviour

Economic Cognitive

Food prices and income, purchasing Nutrition informatiƯon and
power knowledge

Aspirational Situational

Desires, preference Home and work environment,
mobility, location, time resources

Consumer behavior Food loss and waste
Food acquisition, preparation, meal Food waste in food consumption
practices, and storage

24 Guidelines for food system profile development at sub-national levels in Vietnam