Food insecurity: designing multi-component approaches to meet individual needs
Editorial
Food insecurity is defined as “the limited or uncertain availability of nutritionally adequate and safe foods/supplies, or the limited or uncertain ability to acquire appropriate foods/supplies through socially acceptable means” (Radimer, 1992). Exacerbated by conflicts, economic crises, and climate disasters, food insecurity represents a major challenge in terms of social justice and public health. According to the 2019 FAO’s State of Food Insecurity in the World report, 2 billion people did not have regular access to safe, nutritious, and sufficient food.
Beyond its socio-economic implications, the impact of food insecurity on health is significant and well-documented. In particular, it is associated with a poorer-quality diet, contributing to the development of chronic diseases (Seligman and Schillinger, 2010). Conducted between 2011 and 2012 in food aid centers in France, the ABENA2 study revealed higher rates of nutrition-related health issues, such as obesity, diabetes, hypertension, and certain vitamin deficiencies among the users of these facilities compared to the general population (Grange et al., 2013).
This month, the Global Fruit and Vegetables Newsletter presents a synthesis of three recent articles examining the dietary habits of vulnerable populations, including adolescents from socio-economically disadvantaged neighborhoods and beneficiaries of food banks, highlighting the various barriers to adopting a healthy, balanced diet.
The first article (Bel-Serrat et al., 2023) explores the factors influencing vegetable consumption among adolescents living in a socio-economically deprived areas of Dublin, through the testimonies of teachers and community organizers. A total of 11 barriers were identified and mapped, revealing complex interactions. Based on this analysis, the study highlights that while actions can be taken at the individual level to improve adolescents’ food choices, they cannot have a significant impact without adequate approaches at the community and at the public policy levels.
The second article (Galtier et al., 2024) presents results from the Prevalim study that aimed to examine the dietary habits of social grocery stores users (n=82 volunteers) and to assess compliance with the national dietary guidelines (PNNS, France). The study found similarities with the general population, such as insufficient intake of fruit and vegetables, nuts and legumes and a high consumption of sweet products, while some possible specificities were suggested such as ignorance or ‘‘fear’’ of canned foods, and low consumption of animal products (meat, fish and eggs as well as dairy products). Interestingly, contrary to the popular belief that poor people don’t cook much, most of respondents reported to cook their meals daily. Economic and cultural factors were identified as the main obstacles to meeting the recommendations.
The third article (Verdeau and Monnery-Patris, 2024) explores the value given to food sustainability by food insecure individuals, based on 29 semi-structured interviews with users of a social grocery store. The study reveals that participants facing food insecurity accord high importance to all dimensions of food sustainability, with a particular emphasis on the healthiness and naturalness of foods. On the other hand, the environmental impact of the food they choose is of less concern. The article also highlights a significant gap between participants’ food values and their actual behaviors, mainly due to economic restricitions.
Together, these three articles demonstrate that food insecurity is shaped by a multitude of individual, social, and environmental factors. Consequently, a multidimensional approach seems essential to promote a transition towards more balanced and sustainable dietary habits. The aim is not just to raise awareness of the benefits of specific foods, but to adopt a whole diet approach and develop initiative to rethink the food environment, improve access to healthy foods, incorporate cultural considerations and promote interventions suited to the socio-economic context of the target groups.
Nicole Darmon is an expert in social inequalities in nutrition. Her main aim is to help improve the physical and economic access to healthy and sustainable diets, based on observation, modeling and intervention studies.