Kiribati Food Security Profile

KIRIBATI NATIONAL STATISTICS OFFICE KIRIBATI FOOD SECURITY PROFILE

DEMOGRAPHICS 47% Rural population Line Is. & Phoenix 8% Southern South Tarawa 14% 53% Central 110 136 7% Population (2015) Northern 18%

Life expectancy (2018) Urban Rural 96.5% 65.8% 82.3% Crude birth rate (2018): 26.9 percentage of households using improved sources of drinking water (2018)

Under ﬁve-years-old Percentage of mortality rate: 61 per households using 64 72 1 000 live births (2018) improved sanitation Kiribati Urban Rural 60.6% 74.2% 44.8% (2018)

THERE IS A LONG WAY TO GO BEFORE ENDING FOOD INSECURITY AND POVERTY IN KIRIBATI

? Around Around 8% 22% 41% of people are undernourished people live below of people experience the basic needs poverty line* moderate or severe levels of food insecurity * provisional estimate

Source: Kiribati Household Income and Expenditure Survey 2020. Population and Housing Census 2015. Kiribati Social Development Indicator Survey, 2018-19. FAO FAOSTAT 2020. World Health Organization, 2017. World Development indicator, World Bank 2020. ADULT OBESITY IS A MAJOR HEALTH ISSUE IN KIRIBATI

Children under ﬁve years old (2018) Prevalence of obesity in adult population (18 years and older) % % % 46% 3.5 15.2 6.9 (2016) WASTING STUNTING UNDERWEIGHT 35% (Low weight for height) (Low height for age) (Low weight for age) (2000)

ANALYSIS OF FOOD CONSUMPTION PATTERNS IN KIRIBATI1,2 Average national dietary energy Average cost to acquire 1 000 kcal consumption is around On average an I-Kiribati spends AUD1.4 2 760 kcal/capita/day to acquire 1000 kcal with some disparities at subnational level Lowest tercile AUD 1.0

Second tercile AUD 1.3 2 800 3 770 2 090 Third tercile AUD 1.7

Average dietary energy Average Lowest Highest consumption (kcal/capita/day) The wealthier the household, the more expensive Expenditure Tercile the calories consumed

Very low contribution of own produced foods The amount spent on to the average dietary energy consumption average on food is AUD 3.5 per capita per day Fish and brown 12% 10% coconut 60% of total expenditures are contribute 61% allocated to food of the total 12% dietary energy coming from own production Cereals contribute 67% 59% of the dietary First Secind Third energy purchased Kiribati tercile tercile tercile 60.1% 61.4% 60.8% 56.9%

Purchased foods consumed at home Food consumed away from home purchased or received free Food consumed from own production Food received for free and consumed at home

1 Based on the analysis of the food data collected in the 2020 KIribati Household Income and Expenditure survey. The analysis was performed by SPC and FAO in collaboration with KNSO. SPC was funded by the Australian Government through Australian Centre for International Agricultural Research projects FIS/2016/300 and FIS/2018/155. FAO's contribution was funded by the TCP/SAP/3705 project. 2 Statistics refer to apparent consumption and are based on food quantities (edible amounts) available for consumption by the household, not on actual intake of the individuals. Contribution of food groups (and food products) to the average dietary energy consumption

Mainly rice Cereals and their products 44% 250 g/capita/day

Sweets and syrups Mainly sugar 17% 95 g/capita/day More than 50% of meals Food consumed consumed away from home away from home 12% are consumed during lunch time

Fish, shellﬁsh Mainly fresh ﬁsh and their products 8% more than 135 edible g/capita/day3

Pulses, seeds and Mainly brown coconut nuts and their products 5% more than 30 edible g/capita/day3

Beverages

Fats and oils

Fruits and their products

Meat and meat product

Vegetables and their products

Roots, tubers, plantains and their products

Milk and milk product

Composite dishes

0 10 20 30 40 50 percentage (%)

More than 130 grams/capita/day consumed in ! the form of kava, smokeless or smoking tobacco

Inadequate consumption of fruits and vegetables

SUGAR

Oil

CONSUMED IN KIRIBATI RECOMMENDED BY WORLD FOODS TO LIMIT VS HEALTH ORGANIZATION OR AVOID CONTRIBUTE TO 130 grams3 FOR A HEALTHY DIET per capita per day 70% 400 grams OF THE AVERAGE DIETARY per capita per day ENERGY CONSUMED

3 Edible quantity 4 These products are not considered as food A diet rich in carbohydrates but within National disparities in the distribution the WHO recommendations of macronutrients to dietary energy consumption

10% 15% 13% 12% 15%

14% 19% 17% Protein 15% Fats 30%

55%

72% 70% 68% Carbohydrates 75%

Wealthier households Proportion of energy consumed as fats (%) Less wealthy households Proportion of energy consumed as protein (%) Lower limit of WHO recommendation Proportion of energy consumed as carbohydrates (%) Higher limit of the WHO recommendation

Relative cost of food* Nutritional adequacy (percent)5 One gram of milk powder costs 14 times more than Diet rich in vitamins B12 and C but poor one gram of rice in calcium and vitamins B1 and B2

Pumkin Vitamin 119 36 g/capita/day6 A (RE) (53% of vitamin A consumption) than 14xmore 1 gram 1 gram = Vitamin B1 93 Rice Coconut toddy, fresh 0.8 250 g/capita/day (23% and 13% respectively Pandanus 0.8 Vitamin of vitamin B1 and vitamn B2 87 consumption) Rice, not further specified 1.0 B2 Fish, shellfish and fish products Sugar, not further specified 1.4 Vitamin 321 170 g/capita/day6 Bread, loaf, all others 1.5 B12 (85% of vitamin B12 consumption) Pumpkin 1.8 Fresh coconut toddy Breadfruit 2.0 100 (34% of vitamin C consumption) Vitamin Breadfruit Fish, reef, not further specified 6 2.0 C 175 60 g/capita/day Fish, pelagic/ocean, not further specified (20% of vitamin C consumption) 2.4 Pumkin Chicken, not further specified 4.2 36 g/capita/day6 (10% of vitamin C consumption) Mackerel, canned, not further specified 5.2 Milk and milk products Egg, chicken, fresh 10.7 Calcium 39 2.7 g/capita/day Milk, powdered, not further specified 14.8 (9% of calcium consumption) 5 Average amount of nutrient available for consumption expressed as a percentage * Relative dierence between cost of one gram of product and cost of of the average nutrient requirements. A value higher than 100 means that the one gram of rice amount of nutrient available for consumption in the population is adequate with respect to the average requirements of the population. 6 Edible quantity

Contact: FAO Subregional Oce for the Pacific Islands Kiribati National Statistics Oce The Pacific Community [email protected] [email protected] [email protected] http://www.fao.org/asiapacific/our-oces/ mfed.gov.ki 95 Promenade Roger Laroque, pacific-islands/en/ Ministry of Finance and Anse Vata BP D5 Noumea Cedex Food and Agriculture Organization of Economic Development 98848 New Caledonia the United Nations P.O.Box 67 Apia, Samoa Bairiki, Tarawa, Kiribati