Page 55 - GUIDELINES FOR FOOD SYSTEM PROFILE DEVELOPMENT at sub-national levels in Vietnam

ANNEX 4.2. Food environments
The food environment refers to the physical, economic, political and socio-cultural
context in which consumers engage with the food system to make their decisions about
acquiring, preparing and consuming food. The key elements of the food environment
that influence consumer food choices include food availability, food affordability, product
properties, vendor properties, and food messaging.

Group of indicators and indicators for food environment

Categories Indicators

Food availability Type and diversity of food available, proximity to food
and accessibility outlets
- Total supply of key products
- Proximity from households to the nearest market (minutes)
- Proximity from households to the nearest food outlets in
different types
- Percentage of communes with markets
- Percentage of communes with daily markets

Food Food prices
affordability - Average household income per capita
- Food price variation
- Consumption Price Index for urban and rural areas
- Share of expenditure for food in the total household
income during the last month (Vietnam Household Living
Standard Survey)

Cost of a healthy diet
- Cost of a healthy diet relative to the cost of sufficient
energy from starchy staples*
- Affordability of a healthy diet: ratio of cost to food
expenditures*
- Percent of the population who cannot afford a healthy diet*
- Cost of legumes, nuts, and seeds relative to the starchy
staples in a least-cost healthy diet*
- Cost of fruits and vegetables relative to starchy staples in
a least cost healthy diet*

Product Food quality and safety
properties - Food - Number of food establishments certificated for food
quality and safety (under management of Department of Agriculture
safety and Environment, Department of Health, Department of
Industry and Trade)
- Percentage of food service establishments certificated for
food safety
- Retail value (total sales) of ultra-processed foods per capita*

Guidelines for food system profile development at sub-national levels in Vietnam 53