Authors
Viliamu Iese, Jimaima Lako, Seeseei Molimau-Samasoni, Filipe Veisa, Zina Bird, Amerita Ravuvu, Robson Tigona, Soane Patolo, Jioje Fesaitu, Eliki Drugunalevu, Alastair Christopher Ward, Nasoni Roko and Morgan Wairiu
Abstract
Climate change has contributed to increase in the rates of transition in food systems and nutrition from traditional diets to more ultra-processed foods in Pacific Island Countries and Territories (PICTs). Increasing frequency and intensity of climatic extreme events and loss of land due to rising sea levels make the recovery of local food systems very slow. This has led to permanent and irreversible lack of food availability, accessibility, and stability, as well as increasing food insecurity, poor diets and high incidence of non-communicable diseases (NCDs). How could we understand and address climate change impacts on food security and reduce non-communicable diseases in PICTs? First, we explore the common perception of foods, food security, food sovereignty and consequences of the change of food sources and eating habits. Second, we describe the status of food system and food security in PICTs. Given the interconnectedness of local, national, regional and global food systems as means for food availability, accessibility, stability and utilisation in Pacific Island communities, we describe the diversity of food systems in PICTs at rural, urban and atoll communities. Third, we describe the impacts of climate change, shifting the rural, urban food systems to a more atoll-based food systems decreasing the reliance on local production, and increasing the consumption of foods from ultra-processed, expensive imported foods. We also share, using local case studies, few examples of how Pacific Island communities build their resilience to climate change and increase food and nutritional security and ensure environmental sustainability. We conclude the chapter with policy recommendations and key research gaps.
Rights
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