Vouchers to increase the affordability of fruits and vegetables in Nigeria and Vietnam

Ambler, Kate; Leavens, Laura; Brauw, Alan de

doi:10.1257/rct.7701

Cited by 1 publication

(4 citation statements)

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“…The FSI consists of the distribution of vouchers designed to purchase specific kinds of fruits at the local market for a period of five months. The coupons were delivered once a week and were valid for a wide range of vendors at the local market [77-79].…”

Section: Case Studiesmentioning

confidence: 99%

“…A recent study showed that Vietnamese people only consume between 66% and 77% of the recommended daily intake of fruits and vegetables [79]. WHO recommends the consumption of 400 g per day per person to promote a healthy diet and prevent non-communicable diseases and micronutrient deficiencies [80].…”

Section: Case Studiesmentioning

confidence: 99%

“…A context-specific analysis showed household preferences and habits were key determinants to support the consumption of fruits and vegetables [81]. In Hanoi, 80% of families do not meet the recommended daily consumption of fruits and vegetables recommended by the WHO [79]. Identified determinants were preferences and health knowledge [81].…”

Section: Case Studiesmentioning

confidence: 99%

“…Twelve weeks after the voucher’s implementation, the voucher redemptions reached 80% of the households [79]. Since December 2020, 300 consumers have joined Rikolto’s loyalty card program, 60–70% of them have increased from one to two turns of purchase per week [82].…”

Section: Case Studiesmentioning

confidence: 99%

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Principles for Evidence-Based and Sustainable Food System Innovations for Healthier Diets

et al. 2022

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Climate change, rapid urbanization, war, and economic recession are key drivers of the current food systems’ disruption, which has been exacerbated by the COVID pandemic. Local, regional, and global food systems are unable to provide consumers with nutritious and affordable diets. Suboptimal diets exacerbate the triple burden of malnutrition, with micronutrient deficiencies affecting more than two billion people, two billion people suffering from overweight, and more than 140 million children who are stunted. The unaffordability of nutritious diets represents an obstacle for many, especially in low- and middle-income countries where healthy diets are five times more expensive than starchy staple diets. Food system transformations are urgently required to provide consumers with more affordable and nutritious diets that are capable of meeting social and environmental challenges. In this review, we underline the critical role of innovation within the food system transformation discourse. We aim to define principles for implementing evidence-based and long-term food system innovations that are economically, socially, and environmentally sustainable and, above all, aimed at improving diets and public health. We begin by defining and describing the role of innovation in the transformation of food systems and uncover the major barriers to implementing these innovations. Lastly, we explore case studies that demonstrate successful innovations for healthier diets.

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Section: Case Studiesmentioning

confidence: 99%

Section: Case Studiesmentioning

confidence: 99%