Supporting Resilience in Food Systems to Address Constraints Arising from COVID-19 Social Restrictions - TCP/INS/3802
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The COVID-19 pandemic crisis impacted the food system in Indonesia, as well as across the subregion, in various ways. The consequences of the pandemic worsened the malnutrition situation that already existed in the country. Despite economic growth and improved welfare, with income growth of over 5 percent per year, the rate of stunting in children under five years of age remained high, at 21.6 percent. In recent decades, the prevalence of overweight and obesity increased significantly across most age groups, from 9.2 to 20 percent among 5 to 12-year-olds, from 1.9 to 14.8 percent among adolescents aged 13 to 18, and from 21.7 to 35.4 percent among adults and youths over 18 years of age. General food production and availability in Indonesia shifted from a situation of adequate commodities supply at the onset of the pandemic to a contraction in supply in the second half of 2020. In some areas of the country, this had been already observed as large-scale social restriction and physical distancing, as well as basic aversion behaviour by rural workers, impeded the production and supply of highly perishable commodities, such as meat, fish, eggs and vegetables. Similarly, fragilities in markets, the refrigeration chain and the supply chain, alongside trade disruptions, reduced people’s access to adequate diverse sources of food in rural and urban areas, especially where the pandemic had been severe and food insecurity was already pronounced. As it spread across the country, the outbreak also increased the disruption of food supply chains to wider urban areas.