A government report on food and nutrition shows the stark reality Samoa faces of the double burden of malnutrition and undernutrition.

These include stunting, anaemia and other nutrient deficiencies and an increasing burden of non-communicable diseases.

A report by the government in 2021 titled Samoa Food Systems Pathway 2030 showed that the leadership of the nation was well aware of the problems surrounding nutrition, food security and agriculture.

The reports that obesity across all age groups exceeded global averages. Over 70 per cent of the population were overweight and around half were obese. NCD contributed to around 80 per cent of deaths; more than half were premature deaths. NCD is estimated to cost 8.5 per cent of the GDP by 2040. Poor nutrition is the leading risk factor for malnutrition.

A total of 24.2 per cent of Samoans were food insecure at moderate levels, while 2.6 per cent (1 in 40 persons) faced severe levels of food insecurity, with around five per cent of the population undernourished. Poverty measures show that 22 per cent of the population was living below the national basic poverty line, with 6 per cent living in extreme poverty (or food poverty).

The Samoan diet is not nutritionally balanced – it falls short of the required micronutrients – and it is too rich in fats and too low in carbohydrates. The consumption of fruits and vegetables is low and is declining; only one per cent of Samoans consume at least 20 servings of fruits and vegetables a week.

The Samoan diet is not diversified. Only five food groups contribute to 67 per cent of the total dietary energy consumed – with cereals and their products, oil products, and meat contributing 56 per cent, while roots and tubers contribute only 11 per cent. Fish contribute only four per cent, which is way below the recommended intake; up to 50 per cent of the daily intake will need to come from fish.

The Samoan diet has moved away from a more traditional diet of root crops, starchy fruit, and seafood towards a modern diet consisting of white rice, bread, chicken leg quarters, sugars and processed food.

The majority (61 per cent) of home food consumption were purchased, with only 37 per cent of the top 30 food items locally produced, suggesting a large consumption of food imports, most of which were processed energy-dense food.

Prices influence consumption. Within limited household/consumer purchasing power and low minimum wage in the local labour market, preferences for modern food (most are imported) over traditional food are influenced by lower costs as well as by convenient availability.

Disparities exist between poor and rich households. The share of food expenditure for the poorest is 53 per cent compared to 31 per cent for the richest households. The richest households spend 22 per cent more than the poorest households on food and therefore have more access to healthy and diversity of food than the poorest households.

Samoa’s food culture further contributed to food insecurity and nutritional health issues, especially given the large bulk preparation, sharing and consumption of food, during family, communal and public feastings, events and ceremonies.

The significant nutritional shifts over the years from traditional foods to imported foods coupled with a more sedentary way of life have resulted in the increased consumption of canned foods, sugar-sweetened beverages and micronutrient-poor processed foods.