Conference on Health and Social Protection: Meeting the needs of the poor, 9-10 October 2008

1. Cooking up the future Environmental and dietary change in Lao households POVILL Conference, Vientiane October 10, 2008

3. Linking health and environment through a nutrition lens Agriculture Health Nutrition Socio- economic develop ment Environ ment Education

5. What is in the cooking pot of the poor ? Staples Insects Vegetables Fruits Meat, fish/OAA Oil, lard

6. Staples Other roots and tubers 0.9 Cassava 0.7 Maize 0.5 > Glutinous rice 6.4 Non- glutinous rice 1.3 > Staple consumption is sufficient. Calories alone are not sufficient for adequate nutrient intake. Source: Data from CFSVA of the World Food Program (2006)

7. Wild fish 3.6 Pond fish 0.6 > OAA 1.9 Beef 1.0 Wildlife 0.8 Pork 1.0 Poultry 0.9   Wild fish, OAA and wildlife are as, if not more, important than domestic meat and pond fish  > Source: Data from CFSVA of the World Food Program (2006) Wild and domestic meat, fish/OAA

8. Vegetables and fruits Fruits 1.7 Green leafy vegetables 4.7 Vegetables 3.9 Shoots, mushrooms 3.3 > High diversity, many nutrient rich wild food species Source: Data from CFSVA of the World Food Program (2006)

9. Oil, lard Oil/lard 2.0 Low fat intake impedes bioavailability of fat soluble vitamins Source: Data from CFSVA of the World Food Program (2006)

10. Environmental change

11. Environmental induced dietary change

12. Question 1: “can we substitute ?” “ million chicken scenario” Zoonoic diseases and human health Associated production cost Time economy of poor households Gender dimension Nutritional values 208,503 tons fish/OAA

13. Question 2 : “to which extent will n egative dietary change increase vulnerability to diseases ?” Frequent Diseases Insufficient nutrient intake

14. Question 3: “ Can we reduce stunting ?” 41.2 % 40.7 % 1993 FAO 2000 MICS II 2006 MICS III 28% 2020 47.3% ? NCHS Reference Population