Logic Model
Food System Assessments for Healthy Diets Tool
| Determinants | Actors | Influencers |
|---|---|---|
| Food supply | Farmers | Land owned (Number, unit) |
| Service provision (Extension/technical production advice, Market information, Sourcing of inputs, Services as aggregator, grading, packing, Marketing, publicity and advocacy, Assistance with licenses and compliance with regulations, Negotiation with authorities) | ||
| Crops cultivated in rabi/kharif season (number, name of crop, land cultivated, crop yield, crops sold) | ||
| Lack of sale (Home consumption, Livestock feed, Organic waste/compost, In-kind donation, Trash) | ||
| Primary place for selling (FPO/cooperative, APMC (Agricultural Produce Market Committee), Government, Trader/distributor, Wholesalers, Direct to supermarkets, Direct to food service, Direct to consumers) | ||
| Post-harvest activities before sale (Threshing, Cleaning, Drying, Storing, Processing, Packaging, Transport) | ||
| Reason for cultivation (Market price, Weather/climate, Seed availability, I know how to cultivate it (knowledge/experience)) | ||
| Expanding/ switching crops and barriers (MSP) | ||
| Storage (Sheds, Ventilated stores, Cold storage- refrigerators) | ||
| Strategies implemented to reduce crop losses (Improving storage facilities, improving transport infrastructure and facilities, improving packaging, reduce damage caused by rodents, insects and pests) | ||
| Source of water (Low lift pumps, Deep tube wells, manually operated pumps) | ||
| Crop safety (Adhering to Good Agricultural Practices (GAP), Adhering to Good Hygiene Practices (GHP), Taking part in training on food safety, Using fewer chemical inputs (e.g. organic, NPM, ZBNF, etc.) | ||
| Transportation (Truck or van, Head load, Pick-up, Rickshaw) | ||
| Problems with buyer (No Problem, Reduced share of profits due to multiple intermediaries, High cost of transport, Price penalties due to product quality, Delay in payment, Poor communication) | ||
| Affordability | ||
| Convenience | ||
| Quality of service | ||
| Quality of food | ||
| Food supply | Traders, Wholesalers Processors |
Service provision (Extension/technical production advice, market information, sourcing of inputs, mechanization services, publicity and advocacy, assistance with licenses and compliance with regulations, negotiation with authorities) |
| Consistency of the product (Supply constraint, abundant supply, demand peak, Demand subdue, repurchasing frequency, quantity) | ||
| Product delivery (delivery source, mode of delivery, time, sales value, purchase value) | ||
| Transportation (Mode of transport, cold storage in transport, transport cost) | ||
| Activities for resale (Harvesting, cleaning and drying, storing, processing, packaging, transport, marketing) | ||
| Supplier characteristics (Offers competitive price, offers credit, easy access, contact, delivery, trust, advise, risk taking, time, quantity, variety, quality) | ||
| Affordability | ||
| Convenience | ||
| Quality of service | ||
| Quality of food | ||
| Major problems (Multiple intermediaries involved, high cost of transport, long delivery, high price/unit, poor communication, price volatility, barriers) | ||
| Storage (Duration, storage type) | ||
| Lack of sale (Failing to meet the expectations, doesn’t sell, product spoilage) | ||
| Reduction in loss strategies (Sourcing good quality of food, storage facilities, transport and infrastructure, packaging, control of insects and rodents) | ||
| Food safety (Training, food safety programs, quality assurance programs, production, handling, storage, availability of water, sanitation) | ||
| Operations (Major costs, infrastructure, communication, workforce) | ||
| External food environment | Formal retailers Informal retailers |
Service provision (Extension/technical production advice, market information, sourcing of inputs, mechanization services, publicity and advocacy, assistance with licenses and compliance with regulations, negotiation with authorities) |
| Consistency of the product (Supply constraint, abundant supply, demand peak, Demand subdue, repurchasing frequency, quantity) | ||
| Product delivery (delivery source, mode of delivery, time, sales value, purchase value) | ||
| Transportation (Mode of transport, cold storage in transport, transport cost) | ||
| Activities for resale (Harvesting, cleaning and drying, storing, processing, packaging, transport, marketing) | ||
| Product selling (direct consumers, other food retailers, food service, wholesalers, distributors) | ||
| Supplier characteristics (Offers competitive price, offers credit, easy access, contact, delivery, trust, advise, risk taking, time, quantity, variety, quality) | ||
| Affordability | ||
| Convenience | ||
| Quality of service | ||
| Quality of food | ||
| Major problems (Multiple intermediaries involved, high cost of transport, long delivery, high price/unit, poor communication, price volatility, barriers) | ||
| Storage (Duration, storage type) | ||
| Lack of sale (Failing to meet the expectations, doesn’t sell, product spoilage) | ||
| Reduction in loss strategies (Sourcing good quality of food, storage facilities, transport and infrastructure, packaging, control of insects and rodents) | ||
| Food safety (Training, food safety programs, quality assurance programs) | ||
| Governance (transport infrastructure, waste collection, clean water supply, drainage, gas supply, telecommunication network, food safety education, hygiene, inspection, support, registration, license of vendors) | ||
| Marketing (Advertisement, movement of products, markups and prices) | ||
| Food service (nutritional information displayed, food safety information, audits, availability of healthy food choices, food options and variety) | ||
| Personal food environment Consumer behaviours |
Consumers | Household expenditure (Retailer, restaurants/food service outlets, food ordering apps) |
| Food culture (Completely vegetarian, mainly vegetarian, Vegan, non-vegetarian, trying to lose weight, On a special diet for medical reasons, On a special diet for religious reasons) | ||
| Nutrition awareness (knowledge, information source, actions changed, influence of social media) | ||
| Food safety (washing of raw food items, using clean and fresh utensils, keeping meat and fish separate from fruits and vegetables, keeping raw and cooked food separately, aware on the need to completely cook the food) | ||
| Type of retailer (permanent wet markets, temporary wet markets, government ration shops, small local shops, Specialty store (bakery, dairy), Street vendors, Mobile door-to-door vendors, Grocery Stores, Internet) | ||
| Food purchase (frequency, distance, transportation) | ||
| Affordability | ||
| Convenience | ||
| Quality of service | ||
| Quality of product | ||
| Place of purchase of food items (Don’t consume, Purchase from a retailer (includes government ration shops), Purchase from restaurants/food service outlets, Grow/produce at home, receive as gift from family or friends, Receive from NGO/food aid) | ||
| Reasons for not consuming (No storage, Quality poor, spoiled before we ate it, Prepared too much) | ||
| Food not consumed (Put in household trash, Compost, Feed to animals, Give to someone else) | ||
| Dietary diversity (food consumption in last 24 hours/ last week, frequency) | ||
| Food insecurity (worried of not having enough food to eat, unable to eat healthy/ nutritious food, ate only a few kinds of food, ate less than you thought you should, ran out of food, hungry but did not eat, went without eating for a whole day) |