Changes in China's Food Self-Sufficiency Rate in the Context of a Changing Dietary Structure
Xiangzheng Deng, Guirui Yu, Yujie Liu, Jinwei Dong, Zhigang Sun, Mingxing Chen, Wenjiao Shi, Xuezhen Zhang, Zhe Zhao, Ziyue Yu
Abstract
This paper explores the impacts of the evolution of the dietary structure of the population on national food security using the food self-sufficiency rate under various statistical dimensions and simulate various food security scenarios for China in the medium- and long-term future. This study indicates that China’s rapid economic and social development and the continuous improvement in people’s living standards appears to be declining in the food self-sufficiency rate. The analysis regarding the factors influencing the food self-sufficiency rate revealed that the improved dietary structure, involving an increase in animal-based food product consumption, has led to a decrease in China’s food self-sufficiency rate. It concludes that the dietary structure is likely to continue to move toward increased consumption of animal-based food products in China for the future. The research results will assist decision-makers in formulating scientific food self-sufficiency rate targets and food security strategies