1. Food Security Cook Islands, FSM, Niue, Palau, Tonga,

2. Availability 1.Average consumption expenditures 2.Average food consumption(quantity, dietary energy value) 3.Share of food expenditures from own production to total food consumption expenditures 4.Share of food dietary energy from purchased to total dietary energy consumption 5.Land availability

3. Utilization Average food protein, carbs, fat consumption Cost of 100g proteins, carbs, fat Share of calories from proteins, fats, carbs in total calories Share of animal protein in total protein consumption Correlation to lifestyle disease(NCDs) Food quality and unhealthy food(cheaper and accessible)

4. Access GINI co-efficient Economic Well-being – GDP per capita – Family Income CPI Employment and Education Measuring opportunities for people, being under the poverty line eg. Education, Health services Transport to outer islands

5. Stability Economical Stability – Food Price – Volatility of Food Prices(major staples, flour) Destructive and illegal practices(FSM, fishing) Risk Hazard – Natural Disasters – Rainfall/Drought – Sea level Rise(Kiribati, Tuvalu) – Ciguatera(fish poisoning) People are lazy/discouraged (unknown measurement) Climate Change – Land degradation – Ocean warming - acidification

6. The ‘lazy indicator’