ernæringssikkerhed

Ernæringssikkerhed, also known as food security, refers to a state where all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. This concept encompasses several dimensions, including availability, access, utilization, and stability.

Availability refers to the presence of food through domestic production, imports, or aid. Access means that individuals have adequate resources to obtain appropriate foods for a nutritious diet. Utilization involves the body's ability to absorb and use the nutrients from food, which is influenced by factors such as health, sanitation, and food preparation practices. Stability ensures that these conditions are maintained over time and are not disrupted by crises like economic downturns, natural disasters, or conflicts.

The absence of ernæringssikkerhed can lead to malnutrition in its various forms, including undernutrition (stunting, wasting, underweight), micronutrient deficiencies, and overweight/obesity. Addressing ernæringssikkerhed is a complex challenge that requires coordinated efforts from governments, international organizations, civil society, and the private sector. Strategies often involve improving agricultural productivity, strengthening food supply chains, promoting sustainable food systems, ensuring equitable distribution of food, and implementing social safety nets. It is a fundamental human right and a critical component of sustainable development.