Food Insecurity and Vulnerability Information and Mapping Systems

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Food Insecurity and Vulnerability Information and
Mapping Systems FIVIMS Secretariat at FAO, Rome

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What is a fivims ?
Any system or network of systems that assembles,
manages, analyses and disseminates information
about people who are food insecure and/or
malnourished, or are at risk of becoming food
insecure and malnourished.
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FIVIMS Structures

• Inter-Agency Working Group (IAWG)
• Members include UN agencies, World Bank,
  bilateral aid agencies, NGOs, regional groups.
• FIVIMS Secretariat at FAO
• National FIVIMS Partners National FIVIMS Focal
  Points

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Global FIVIMS Objectives

• Increase attention on structural and acute food
  insecurity and malnutrition issues (advocacy)
• Disseminate inter-agency consensus on best
  practices and methodological approaches
• Facilitate collaboration/co-ordination and
  information sharing among government
  institutions, civil society organisations and
  development partners
• Improve performance of national and sub-national
  Food Security (FS) information systems, and the
  utilisation of FS information

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FIVIMS at National Level

• Objective
• Support the improvement of co-ordinated
  information and mapping systems to enhance the
  effectiveness and efficiency of interventions
  (policies, programmes) at national and
  sub-national levels to address food security and
  vulnerability, and malnutrition problems within
  the context of poverty reduction, livelihood
  protection and sustainable development, and to
  monitor progress in achieving national food
  security and development goals and targets.

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FIVIMS Activities at National Level

• Support to national capacity building in
  information provision and utilisation by decision
  makers
• Drawing lessons learnt for methodological,
  analytical and operational guidelines, focusing
  on
• Information user needs
• Information system strengths and weaknesses
• Institutional collaboration and information
  sharing
• Improved statistical analysis
• Better information system products
• Sustainability of information systems
• Providing solid documentation support to national
  FIVIMS efforts

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National FIVIMS Principles

• National, and appropriate sub-national,
  information coverage of food security,
  vulnerability and malnutrition
• National ownership
• Basic questions WHO is food insecure, vulnerable
  and/or malnourished? WHERE are they located? WHY
  are they food insecure, vulnerable and/or
  malnourished?
• Coordinated cross-sectoral coverage indicators
  on food availability, access (poverty), health,
  care, nutritional status
• Information produced and disseminated is
  effectively used by decision makers and action
  programmes
• Valid, timely, relevant and accessible
  information allows better decision-making and
  policy formulation
• Monitor progress towards food security, poverty
  reduction, and sustainable development goals and
  targets.

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From Analysis To Action
POLICY PRIORITIES
COUNTRY SPECIFIC ANALYTICAL FRAMEWORK Right
questions, Right answers!
ANALYTICAL FRAMEWORK
ACTION
ANALYSIS Information Products
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ES Department Framework on Food Security,
Livelihoods and Nutrition
NATIONAL, SUBNATIONAL AND COMMUNITY LEVEL
HOUSEHOLDS
INDIVIDUALS
Socio-economic, Political, Civil, Institutional
and Cultural Environment
Food Economy
HOUSEHOLD LIVELIHOOD STRATEGIES, ASSETS
ACTIVITIES
FOOD AVAILABILITY(trends, levels)Food
productionFood imports (net)Utilisation (food,
non-food)Stocks
Demographic trendsEducation Macro-economy
Foreign tradePolicies and lawsNatural
resources Basic public servicesDomestic
marketsTechnologyClimate conditions
Urban/rural infra-structureCivil strife Armed
conflict Health trends (HIV/AIDS)Household
characteristicsLivelihoods systemsSocial
institutionsCultural attitudes gender.
FOOD CONSUMPTION Energy intakeNutrient intake
HOUSEHOLD FOOD ACCESS
CARE PRACTICESChild careFeeding
practicesNutritional knowledgeFood
preparationEating habitsIntra-household food
distribution
STABILITY OF FOOD AVAILABILITY AND
ACCESS(Variability)Market integration and
functioningStock management
NUTRITIONAL STATUS
FOOD UTILISATION BY THE BODY Health status
ACCESS TO FOOD(trends, levels)Food
productionPurchasing powerAccess to
marketsSocial entitlements
HEALTH SANITATIONHealth care
practicesHygieneWater qualitySanitationFood
safety quality
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USER GROUPS OF FOOD INSECURITY AND VULNERABILITY
INFORMATION 1/3
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USER GROUPS OF FOOD INSECURITYAND VULNERABILITY
INFORMATION 2/3
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USER GROUPS OF FOOD INSECURITYAND VULNERABILITY
INFORMATION 3/3
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More Information on FIVIMS?
www.fivims.net
fivims-secretariat_at_fao.org