2026-06-28http://hdl.handle.net/123456789/331659This fact sheet describes the course that introduces the most commonly used methods to assess food availability at regional, national and local levels. It provides guidance on the key aspects to consider while planning availability assessments. It also provides examples and explains what criteria to use for selecting the appropriate availability indicators.2application/pdfFAOCC BY NC SA 3.0 IGOBrochure, flyer, fact-sheet