Lu Chi Nguyen, market vendor.
For customers at Ly Thi Nguyen’s market stall in Hanoi, trust is everything.
“Recently, I have had problems because many customers were quite hesitant,” she says. “They were unsure how or where the vegetables were grown.”
Most of the food in Vietnam is bought in informal market stalls like Ly’s. But as the country’s economy develops, small growers and traders are facing competition from the formal sector, including from big supermarket chains.
Traditional diets that have tended to be high in diversity and quality are also changing, resulting in a ‘double burden’ for nutrition, with under- and over-nutrition existing within the same population.
Hung Nguyen, ILRI scientist with Ly Chi Nguyen, market vendor.
This photo essay from CGIAR tells the story of Vietnamese smallholder farmers and traders like Ly Thi Nguyen; and researchers such as Hung Nguyen of the International Livestock Research Institute (ILRI) in A4NH's Food Systems for Healthier Diets and Food Safety flagships, who are working together to better understand this rapidly changing food system and tradeoffs or synergies occurring between health, inclusion, and environmental sustainability.
Find the full story here.
Can employer-provided on-site meals provide an avenue to improve diets and catalyze food system changes?
The authors map national food system transformations in a recently developed typology, using economic, social, dietary, and environmental outcomes to examine whether there are linear patterns as countries move from one categorization to another.
PhD candidates with A4NH's Food Systems for Healthier Diets research flagship reflect on what they learned about engaging in national food system transformation during the course of their study.