Estado Mundial De La Infancia 2019

Por primera vez en 20 años, el Estado Mundial de la Infancia de UNICEF examina la cuestión de los niños, los alimentos y la nutrición, aportando una nueva perspectiva sobre un problema que evoluciona rápidamente. A pesar de los progresos realizados en las dos últimas décadas, una tercera parte de los niños menores de 5 años están malnutridos (con retraso en el crecimiento, emaciación o sobrepeso), mientras que dos terceras partes corren el riesgo de padecer emaciación y hambre oculta a causa de la deficiente calidad de su alimentación. Estos patrones reflejan una profunda triple carga de malnutrición -desnutrición (retraso en el crecimiento y emaciación), hambre oculta y sobrepeso - que amenaza la supervivencia, el crecimiento y el desarrollo de los niños y de los países. En el núcleo de este desafío se encuentra un sistema alimentario deficiente que no proporciona a los niños los alimentos que necesitan para crecer sanos. Este informe ofrece datos y análisis exclusivos sobre la malnutrición en el siglo XXI y ofrece recomendaciones para situar los derechos de la infancia en el centro de los sistemas alimentarios.

La infancia amenazada - Niños y niñas que viven en la pobreza - Niños y niñas atrapados en conflictos - Niños y niñas huérfanos o vulnerables a causa del VIH/SIDA - Una infancia para todos los niños y las niñas.

The global coronavirus pandemic is revealing major weaknesses, inequities and system-wide risks in global food systems, giving renewed urgency to foster pathways to greater food system sustainability and resilience. Due to rising unemployment, supply chain disruptions and other responses to the pandemic, such as disruptions to social assistance programs in some countries, predictions suggest a near doubling of food insecurity globally. Nutritional changes are also occurring, as food availability and access changes, leading to substitution of dry, canned or processed foods for healthier, fresh ingredients, for some communities, and the reverse for others. These food security and nutritional changes are likely to be as impactful on human health as the virus itself. As a system-wide shock, the pandemic reveals weaknesses of global supply chains. The media highlighted empty supermarket shelves alongside food dumping in situations where producers locked into disappearing food service outlets were unable to access new markets. Farmers with long-standing reliance on migrant agricultural labor that can no longer travel across international borders under lockdown struggle to access support for the upcoming harvest season. The pandemic highlights well-known inequities for marginalized food systems employees; as essential workers are exposed to greater risks of contracting the virus in food-processing, agricultural and grocery store settings, but have little choice in accepting these conditions in order to keep these low-paying jobs. The pandemic reinforces another well-known food system inequity: marginalized and impoverished minorities often suffer from diet-related diseases (i.e. cardiovascular diseases, diabetes) and/or malnutrition that place them at greater risk of morbidity and mortality from the coronavirus. Lockdowns and border closures are reducing economic opportunities such as day labor and agricultural markets in some regions, such as much of Africa; ensuing risks of food and nutrition insecurity for vast segments of the population threaten to set back development, increase social conflict, and catalyze migration. Finally, the current pandemic shines a spotlight on the systemic risk of infectious diseases to emerge and become globalized through local bushmeat markets and international wildlife trade, and how wildlife hunting and trade is influenced by land use changes, including by industrial agriculture. At the same time, adaptive responses to the coronavirus illustrate how more resilient and sustainable food systems could evolve going forward. To avoid supply chain disruptions, communities are increasing their reliance on local food systems, including an increase in urban gardening and community-supported agriculture programs. Small-scale farmers are innovating to connect with buyers and with each other, including through new online marketing initiatives. Entrepreneurs are identifying foods that would otherwise be wasted and directing them to food banks. Retailers and wholesalers are re-configuring their distribution networks to shift food to where it is needed most. Food pantries, local producers and food businesses are also collaborating with municipal governments to address food security gaps arising from COVID-19 impacts.