Issues in Caribbean Food Security: Building Capacity in Local Food Production Systems

Abstract

In this section I will discuss some key concepts of food security which will frame the discussion of the issue in the Caribbean context. The Food and Agricultural Organization (FAO) defines food security as a condition where “... all people at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life” (FAO, 2002). Four broad dimensions of food security are usually identifiedavailability-the supply of food in an area, access-the physical and economic ability of people to obtain food, utilizationthe proper consumption of food and stabilitythe sustainability of food supplies (World Food Program, 2009). Availability speaks to the supply of food and is influenced by factors such as food production, stockpiled food reserves and trade (EC-FAO Food Security Programme, 2008). Aspects of food availability include the agro-climatic essentials of crop and animal production and the sociocultural and economic milieu in which farmers operate (Schmidhuber and Tubiello, 2007). The second dimension access addresses the ability of individuals and households to purchase food. It takes into consideration the availability of financial resources to acquire adequate food both in terms of quantity and quality. Concerns about access take cognizance of the fact that availability of adequate food at the national or international level does not guarantee individual or household food security (EC-FAO Food Security Programme, 2008; Schmidhuber and Tubiello, 2007). The issue of entitlements is therefore critical (Sen, 1981). Entitlements maybe defined as “the set of those commodity bundles over which a person can establish command given the legal political, economic and social arrangements of the community of which he or she is a member” (Schmidhuber and Tubiello, 2008 p.19703). The dimension of utilization is closely related to consumption patterns and behaviour which impact nutritional status and hence health and productivity. It is also related to food safety, preparation, and diversity in diets (EC-FAO Food Security Programme, 2008; Schmidhuber and Tubiello, 2007). The fourth dimension stability refers to long term consistency in the other three dimensions. It accounts for the reality of individual or households losing access and becoming food insecure periodically, seasonally, temporarily or permanently (EC-FAO Food Security Programme, 2008; Schmidhuber and Tubiello, 2007). Food security objectives cannot be genuinely met unless these four dimensions are concurrently fulfilled.