What is the main goal of SDG #2?

End hunger, achieve food security, improve nutrition and promote sustainable agriculture.
Explanation: This includes ensuring access to nutritious and sufficient food for all people at all
times, promoting sustainable agricultural practices, supporting small-scale farmers and
increasing their productivity, improving rural infrastructure and market access, and reducing
food waste and losses. Ultimately, the aim is to ensure that nobody goes hungry and to create a
sustainable and inclusive food system.

UNIVERSAL ACCESS TO SAFE AND NUTRITIOUS FOOD

By 2030, end hunger and ensure access by all people, in particular the poor and people in
vulnerable situations, including infants, to safe, nutritious and sufficient food all year round.
1. This refers to the goal of eliminating hunger and ensuring that everyone has access to
sufficient, safe, and nutritious food. This involves addressing the root causes of hunger
such as poverty, inequality, and lack of access to resources. It also includes promoting
sustainable agricultural practices to ensure that food production is environmentally
friendly and can meet the needs of present and future generations.

The prevalence of undernourishment refers to the proportion of the population whose

dietary energy intake is insufficient to meet their basic energy requirements.
Undernourishment is an indicator of inadequate calorie intake and can result in
malnutrition and other health issues.

The prevalence of moderate or severe food insecurity in the population refers to the
percentage of individuals or households who lack reliable access to nutritious and
sufficient food at all times. This could mean not having enough food for all members of
the household, or having to compromise on the quality or variety of food consumed.

The Food Insecurity Experience Scale (FIES) is a tool developed by the Food and
Agriculture Organization (FAO) to measure the extent and severity of food insecurity
experienced by individuals or households.

END ALL FORMS OF MALNUTRITION

By 2030, end all forms of malnutrition, including achieving, by 2025, the internationally agreed
targets of stunting and wasting in children under 5 years of age, and address the nutritional
needs of adolescent girls, pregnant and lactating women and older persons.
 2. Ending all forms of malnutrition, including stunting, wasting, and micronutrient
deficiencies, aims to address the various forms of nutritional deficiencies that affect
millions of people worldwide. Stunting refers to impaired growth and development in
children due to poor nutrition, while wasting refers to severe malnutrition resulting in
rapid weight loss. Micronutrient deficiencies occur when the body lacks essential
vitamins and minerals. This goal requires efforts to improve access to diverse and
nutritious foods, promote breastfeeding and adequate nutrition during pregnancy, and
enhance public awareness about the importance of balanced diets.

The prevalence of stunting among children under 5 years of age refers to the percentage
of children whose height is significantly below the average for their age group, as
defined by the World Health Organization (WHO) Child Growth Standards. Stunting is
considered an indicator of chronic malnutrition, often resulting from long-term
insufficient nutrient intake and repeated infections or illnesses during early childhood. It
can have long-term effects on physical and cognitive development.

The prevalence of malnutrition among children under 5 years of age refers to the
percentage of children who have weight measurements that deviate significantly from
the average for their height, as defined by the WHO Child Growth Standards. There are
two types of malnutrition that are commonly measured: wasting and overweight.

Wasting refers to a state of acute malnutrition where children have a low weight for
their height. It is an indicator of recent and severe weight loss, often caused by acute
food shortage or illness. Wasting is measured by calculating weight-for-height z-scores,
and a prevalence greater than -2 standard deviations from the median indicates a
significant proportion of children affected by wasting.

Overweight, on the other hand, refers to a state of excess body weight for a given
height. It is indicative of over nutrition and is often associated with a high intake of
energy-dense, nutrient-poor foods. Similar to wasting, overweight can be measured by
calculating weight-for-height z-scores, and a prevalence greater than +2 standard
deviations from the median suggests a significant proportion of children affected by
overweight.

DOUBLE THE PRODUCTIVITY AND INCOMES OF SMALL-SCALE FOOD PRODUCERS

By 2030, double the agricultural productivity and incomes of small-scale food producers, in
particular women, indigenous peoples, family farmers, pastoralists and fishers, including
through secure and equal access to land, other productive resources and inputs, knowledge,
financial services, markets and opportunities for value addition and non-farm employment.

3. By increasing their productivity and incomes, these farmers can improve their
livelihoods and contribute to efforts to end hunger and poverty. Achieving this goal
involves providing small-scale food producers with access to resources, such as land,
finance, and technology, as well as promoting sustainable farming practices and market
access.

The volume of production per labor unit by classes of farming/pastoral/forestry

enterprise size refers to the amount of output or produce generated per unit of labor
input in different categories or sizes of agricultural, pastoral, or forestry activities. It is a
measure of labor productivity and can vary based on the scale or size of the enterprise.

By analyzing the volume of production per labor unit across different categories or
classes of farming, pastoralism, or forestry, it provides insights into the efficiency and
productivity of these activities. This information can be used to assess the sustainability,
profitability, and economic viability of different enterprise sizes and identify areas for
improvement in the agricultural or forestry sector.

The average income of small-scale food producers refers to the average earnings or
revenue generated by individuals or families engaged in small-scale food production
activities. This could include farmers, fishers, livestock keepers, or other individuals
involved in producing food at a smaller scale. The income may come from selling
agricultural products, livestock, fish, or other food-related goods and services.

This indicator is often disaggregated by sex and indigenous status to understand the
differential income levels and economic opportunities across different groups. By
examining the average income by sex, we can identify potential gender disparities in
earning potential and economic empowerment in the agricultural sector. Similarly, by
considering the income of small-scale food producers from indigenous communities, we
can assess the economic conditions and livelihoods of indigenous peoples and identify
potential inequalities or areas for targeted interventions.

SUSTAINABLE FOOD PRODUCTION AND RESILIENT AGRICULTURAL PRACTICES

By 2030, ensure sustainable food production systems and implement resilient agricultural
practices that increase productivity and production, that help maintain ecosystems, that
strengthen capacity for adaptation to climate change, extreme weather, drought, flooding and
other disasters and that progressively improve land and soil quality.
4. This includes reducing the negative impacts of agriculture on ecosystems, such as
deforestation, water pollution, and soil degradation. Sustainable agricultural practices
also involve adapting to climate change, minimizing food waste, and promoting
biodiversity. By implementing these practices, food systems can become more
productive, resilient, and capable of providing food for present and future generations
while minimizing harm to the environment.
The proportion of agricultural area under productive and sustainable agricultural practices
refers to the percentage of land used for agricultural purposes that is managed using
environmentally friendly and sustainable methods. These practices may involve techniques like
organic farming, integrated pest management, agroforestry, crop rotation, or any other
approach that aims to optimize productivity while minimizing negative environmental impacts.

Monitoring the proportion of agricultural land under sustainable practices is crucial for
assessing the environmental sustainability and resilience of the agricultural sector. It can
indicate the extent to which farmers and agricultural systems are adopting practices that
promote soil health, water conservation, biodiversity conservation, and climate change
adaptation and mitigation. By promoting sustainable agricultural practices, it is possible to
increase productivity, reduce environmental degradation, and ensure the long-term viability of
food production systems.

Improved Health
When people have access to sufficient, nutritious food, their health improves, and they are less
likely to suffer from malnutrition, stunted growth, or chronic diseases.

Reduced Poverty
Hunger often affects those living in poverty the most. By addressing food insecurity, zero hunger
initiatives can help lift people out of poverty and create more equitable societies.

Environmental Sustainability
Zero hunger initiatives can help promote sustainable agriculture practices that protect the
environment, preserve natural resources, and mitigate climate change

IMPACT
A world with zero hunger would result in significant positive impacts on various aspects of our
society and economy. Firstly, it would lead to a healthier population, as access to adequate
nutritious food is essential for good health. This would result in reduced healthcare costs and
increased productivity in the workforce.

Additionally, when people have access to enough food, they are able to focus on their education
and work towards improving their skills and knowledge. This leads to a more educated and
skilled workforce, which can drive economic growth and development.

Furthermore, a world with zero hunger would contribute to greater equality as everyone would
have access to the same opportunities and resources. This would also help reduce poverty and
inequality, leading to a more stable and prosperous society.

Socially, having enough food for everyone would lead to a more cohesive and inclusive
community, as people would not have to compete for resources. This would improve social
development and cooperation among individuals and communities.