Country Food and Nutrition Profile – Ethiopia

Ethiopia's nutritional profile reflects a diverse dietary landscape shaped by its rich cultural heritage and traditional agricultural practices. The typical Ethiopian diet is largely plant-based, featuring staples such as teff, lentils, and vegetables, complemented by dairy products and occasional meat. Despite the availability of traditional foods, the country faces significant nutritional challenges, with high rates of malnutrition, particularly among children, and notable micronutrient deficiencies, including iron and vitamin A. Food insecurity remains a critical issue, exacerbated by economic factors and climate variability. Government initiatives and programs aim to improve dietary guidelines and enhance food access, yet the ongoing impact of urbanisation and globalisation is shifting dietary habits, leading to rising concerns over obesity and diet-related diseases. To address these determinants of malnutrition, Ethiopia has implemented the National Nutrition Program I & II (2008–2020), and Food and Nutrition Policy and Strategy (2018–2021) through a multi-sectoral approach.