Trade and Nutrition: Association and policy approaches
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Trade is fundamental to agrifood systems, connecting surplus and deficit regions and supporting a more reliable supply of safe, diverse and sufficient food. Openness to trade increases food availability and dietary diversity and supports economic growth, employment and the efficient use of natural resources. In 2020, countries produced an average of about 120 food items, while the number of food items supplied for consumption reached roughly 225, underscoring the role of trade in expanding dietary diversity. Evidence shows that domestic production alone does not meet nutrient requirements in 120 out of 177 countries analysed, and greater trade openness is positively associated with nutrient adequacy. Trade can improve access to micronutrients such as vitamin A, calcium and zinc, although its effects on dietary patterns vary: openness can increase the availability of both nutritious foods and energy-dense products with low nutritional value, contributing in some contexts to rising overweight and obesity. Food prices represent an important channel through which trade affects nutrition. Imports can lower domestic prices, improving consumer access to diverse foods, but may also reduce incomes for resource-poor farmers unable to compete in global markets. Changes in relative prices shape consumption patterns, and consumer responses depend on income levels and preferences. Overall, trade influences nutrition through multiple pathways, reinforcing the importance of coherent policies that enhance availability, diversity and affordability while safeguarding public health and supporting inclusive development.