Page 37 - STRATEGY FOR SUSTAINABLE AGRICULTUR AND RURAL DEVELOPMENT IN THE PERIOD 2021-2030 AND VISION TO 2050

originated from the World Food Conference At the 1996 World Food Summit, FAO
(1974), which defined food security in terms introduced a fairly comprehensive concept
of food supply - ensuring the availability of of food security. FAO defined food security
food supplies and stabilising food prices to as “The right of everyone to have access
maintain basic consumption at the national to safe, nutritious food, anytime, anywhere
level. FAO (1983) provided a food-focused to maintain healthy and active lives”. The
definition, which was to ensure that all people concept has four key aspects: availability,
at all times have access to the basic foods access, use, and stability. Until now, Viet Nam
they need. This definition has expanded to has been applying this concept to orientation
the individual and household levels instead of and policy-making related to national food
just stopping at the regional or national level. security.

AVAILABILITY STABILITY ACCESS USE

• Domestic production • Weather change • Income, • Food safety
• Import capacity and seasonal buying power, and quality
self-production
features
• Food reserve • Fluctuated prices • Transportation • Clean water
• Food Aid of food and infrastructure • Health and
sanitation
• Political factors • Food distribution • Health care
• Economic factors practice

In the new context and requirements, according to the new concept, people must be
ensuring the food security of Viet Nam need to supported to access a healthy diet to ensure
overcome the historical shortcomings and move food security. A “healthy” meal includes four
towards accessibility, payment and nutrition in main aspects: (i) Quantity assurance: enough
the next period. According to the 2030 Agenda food to eat and enough energy; (ii) Diversity:
for Sustainable Development, the content of eating enough nutrition, including starch,
ensuring food security is supplemented with protein, fat, vitamins and minerals; (iii) Quality:
meals, not only food but also foodstuff, to is a meal that provides essential nutrients
ensure nutritional security, in both short and such as liquids, nutrients, micronutrients
long terms, attaches importance to solutions and adequate calories; (iv) Food safety and
to increase people’s access to food. Therefore, hygiene.

Guidelines for the Strategy for sustainable agriculture and rural development 37
in the period 2021-2030, and vision to 2050