An assessment of the cost and affordability of basic meals in Malawi between 2017 and 2021

Abstract

Dietary quality has significant implications for health, nutrition and quality of life. Yet, most people in developing countries, such as Malawi, consume inadequate diets due to the high cost of healthy and nutritious food. The international community has called for a radical transformation of food systems to ensure access to healthier food options at affordable prices. While the costs and affordability of healthy and nutritious diets have recently been established, little attention has been drawn to the economic accessibility of basic nourishment. This study assessed the cost and affordability of basic meals in Malawi between 2017 and 2021 and compared these costs to the international poverty line. Secondary data from Malawi’s food composition tables, the National Statistics Office of Malawi (NSO) and the World Bank were obtained, including food composition, food prices, the international poverty line and average food expenditure for Malawi. In assessing these basic meals, the study used the following approaches: the Friedman rank sum test, the World Food Programme’s ‘basic plate’ approach, cost to income and a weighed food record approach. The basic meal and alternatives were not affordable to those living at or below the international poverty line between 2017 and 2021. Slight variations in the purchase parity cost and affordability of basic meals were found between 2017 and 2021. Meals using animal-sourced proteins were more expensive than plant-based protein sources. Yet, meals with animal-sourced proteins were more nutritious than plant-based protein meals. The study provides evidence that even basic nourishment could be out of reach for net food buyers in Malawi. Policy actions aimed at increasing incomes and the supply of nutritious foods would be crucial in improving access to basic, nutritious meals for Malawi’s poor.