The COVID-19 pandemic is disrupting people’s food environments: the list on Food Systems and Nutrition responses by UNSCN will be continually updated as more resources become available.
20 May 2020
  • Sustainable Food System
OVID-19: a resource list on Food Systems and Nutrition responses

The current global outbreak of Coronavirus (COVID-19) has disrupted food systems around the world. Food environments are where people meet the food system. Around the world people’s food environments are rapidly changing in both their external dimensions – food availability, prices, vendors- as well as personal dimensions – geographical access, affordability, convenience and desirability.  These rapid food environment changes are influencing the consumers’ dietary practices and can lead to a deterioration in both individual, and country level,nutritional and health status. 

People, and their health and nutrition status, are what counts. Sustainable healthy diets that contain sufficient fruits and vegetables are crucial in protecting people’s immunity. Particularly for those at risk of, or suffering from food insecurity and those with pre-existing non-communicable diseases who are at a heightened risk of becoming severely ill with the virus.

List on Food Systems and Nutrition responses

The work of UN agencies and partner organizations to promote nutrition and healthy food systems during the pandemic is continually expanding and strengthening. Contributing to the coronavirus pandemic response, the UNSCN has compiled a list of available resources and key readings with a focus on nutrition and food systems.

This list will be continually updated and expanded as more resources become available. 


Read also SFS Programme statement on the COVID-19 (coronavirus) crisis and food systems:

SFS Statement

The One Planet network’s Sustainable Food Systems Programme is increasingly concerned about the impact of the COVID-19 (coronavirus) outbreak and related short and long-term response policies, in particular with regard to the following three key dimensions:

  1. The livelihoods of food systems actors, particularly small farmers and small businesses, as food systems face difficulties operating normally, potentially leading to gaps in food production, access and availability.
  2. The role of diets in exacerbating the health impact of COVID-19 and concern regarding the potential impact of COVID-19 on access to healthy, nutritious and sustainable food, particularly by vulnerable populations such as children and the elderly.
  3. The increasing evidence on the relation of food systems with the growing number of emerging infectious disease outbreaks that are posing a threat global health and economic stability.

Unsplash - Randy Fath

  • Sustainable Food System