A national food and nutrition policy was recently introduced in Barbados to “define the food and nutrition goals that are to be met so that the agriculture and food systems in the country can deliver adequate and nutritionally appropriate quantities of food, especially to low-income and vulnerable groups.”
This policy was needed to assist in combatting the exponential increase in non-communicable diseases (NCDs) and to reverse the trend of unhealthy eating habits by a majority of the populace. The policy noted that Barbados, like the rest of the Caribbean, is “undergoing a period of epidemiological and nutritional transition which is characterised by changing lifestyles and dietary patterns leading to increased morbidity and mortality from NCDs.”
Calling for a multisectoral approach to reverse the current trend is commendable but has to go beyond a lofty ideal; this must be aggressively pursued, supported by an agricultural policy that is realistic and forward thinking.
Admittedly, the nutrition policy identified a key barrier to its effective operationalisation. The document states that “domestic food production is constrained by low productivity, and a combination of other factors, including inappropriate agricultural technology; an ageing farmer population; poor infrastructural, credit and institutional support; and poor farm management.”
Simply put, there is a need for a framework to support the development of a vibrant and viable agricultural sector that can cater to the nutritional needs of the population, while embracing the advancements in technology and providing opportunities for employment creation. The constraints identified in the research make “domestic food production uncompetitive relative to imported foods, leading to a high food import bill.”
The private sector, as part of the multisectoral approach, can play a role in addressing the impediments identified. The business case to be made demonstrates that investments in a national nutritional programme not only contribute to a healthier population but will redound to the bottom line of firms through increased productivity and the longevity of employees. In 2024, the International Labour Organisation (ILO) reported that 60 per cent of the world’s population, around 4.8 billion people, are part of the global workforce. Since adults spend a large part of their lives at work, the food they consume on the job can significantly affect their long-term health. Poor nutrition can lower productivity, costing some countries as much as 20 per cent of their potential output. On the other hand, improving nutrition in the workplace can reduce illness, prevent injuries, raise morale, and enhance a company’s public image.
To explore this further, the Global Alliance for Improved Nutrition (GAIN) examined how nutrition is included in workplace health and safety systems across the globe. Although many workplace rules already include elements like clean water, hygiene, or medical checks, they often miss the opportunity to link these to nutrition. For example:
– Only four per cent of international safety agreements directly support nutrition.
– About 14 per cent of national workplace health laws mention it.
– Construction was the one sector where nutrition was more explicitly included in industry standards.
Healthy food at work not only supports individual well-being but also improves safety, performance, and company culture. It also aligns with global priorities like the 2030 Sustainable Development Goals, which promote better diets for all.
Small and medium enterprises (SMEs) can support better nutrition through three main types of investments.
- Providing nutrient-rich non-staple foods – SMEs can invest in supplying foods rich in nutrients, beyond basic staples.
- Improving food safety – Investing in food safety helps SMEs reduce waste, work more efficiently, and reach higher-value markets, all while supporting public health. Studies show that better food safety practices can lead to higher profits by cutting losses, improving operations, and building trust with consumers.
- Serving low-income consumers – SMEs can also grow their business by targeting the rapidly expanding low-income market. Research shows that local SMEs are often well-suited to serve this group because they have low overhead costs, are flexible, use multiple sales channels, and understand local needs and culture.
Policy priorities to encourage SME investment in nutrition
A Santacoloma publication outlined a number of policy priorities that can be considered to invest in nutrition-focused production and remove the barriers that prevent SMEs from investing in nutrition. These are relevant within the business, across the value chain, and throughout the wider sector.
At the level of business, it is important to strengthen the technical, business, and nutrition-related skills of SME owners and staff. This can be done through joint efforts between organisations working in both business and nutrition, along with universities and vocational schools. These partnerships can help develop and expand training programmes that prepare both current and future entrepreneurs. Support should also include the broader network of enterprise support organisations to reach more businesses and increase impact.
Addressing the value chain includes improving infrastructure and building stronger links between producers, suppliers, and buyers to help solve key problems such as limited access to raw materials, supply disruptions, and poor market reach. Encouraging SMEs to work together and form partnerships with government and community groups can also improve access to inputs, technologies, and support services. Policies, however, should not focus only on major staples or export crops but should support a wider range of food products, especially those that can improve diets and nutrition.
Sectorally, to help SMEs invest in better nutrition, financial systems, taxes, and regulations need to be more supportive. Governments should work with banks and financial institutions to create tools and services designed for SMEs, including those run by women and young people.
A strong overall strategy is needed to help SMEs contribute to healthier and more sustainable food systems. This includes making it easier for SMEs to register and operate formally, simplifying tax rules, and improving food safety systems, without placing heavy costs or burdens on small businesses.
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