Changes in China's Food Self-Sufficiency Rate in the Context of a Changing Dietary Structure

Xiangzheng Deng, Tianxiang Yue, Yujie Liu, Jingwei Dong, Zhigang Sun, Mingxing Chen, Wenjiao Shi, Xuezhen Zhang, Zhe Zhao, Ziyue Yu

OAI: oai:igi-global.com:298666 • DOI: 10.4018/JGIM.298666

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

Global Information Technology Computer Science and Information Technology IT Research and Theory