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Antigua and Barbuda Food and Nutrition Security Policy 2012.

Antigua and Barbuda
Document type
Agricultural & rural development, Food & nutrition
Agricultural development Agricultural land Disasters Enforcement/compliance Food security Nutrition Public health Governance Monitoring Poverty Right to food Right to water Financing International trade Capacity building Human rights
Geographical area
Americas, Caribbean, Latin America and the Caribbean, LATIN AMERICA AND THE CARIBBEAN FAO, North Atlantic, Small Island Developing States

The long-term goal of the Policy is to achieve sustainable food and nutrition security and to eliminate all forms of malnutrition in order to have a well-nourished and healthy population that can fulfil its aspirations to good health and economic well-being and effectively contribute to national socio-economic development. More specifically, the Policy will seek to: 1) Ensure that a sufficient quantity of nutritious food of appropriate quality is available to all people in Antigua and Barbuda, through increased domestic production and a sustainable level of imports, with special emphasis on a structured food import replacement programme (Food Availability). 2) Ensure that all individuals in Antigua and Barbuda have access to adequate resources to acquire appropriate foods for a nutritious diet (Food Accessibility). 3) Ensure that all individuals in Antigua and Barbuda reach a state of nutritional well-being through food choices and consumption that reflect Recommended Dietary Allowances (RDAs) (Food Utilization/Nutritional Status). 4) Ensure that all people in Antigua and Barbuda have access to adequate, safe and nutritious food at all times, are not at risk of losing access to it due to shocks, and consume/utilize foods that reflect physiological needs (Stability of Food Supply). This will entail the formulation and implementation of the activities and programmes set out in this Policy in order to: a) Increase household food production and trading; b) Improve income generation and job creation opportunities; c) Improve nutrition and food safety; d) Increase safety nets and food emergency management systems; e) Improve analysis and information management system; f) Provide capacity building; g) Hold stakeholder dialogue.

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