In my country Solomon Islands in the Pacific Ocean with a population of just above half a million people, with 80% of the population on subsistence to semi-subsistence agriculture encountering a drastically changing food systems as a result of changing lifestyle due to preferences to imported foods. All too often, the negative effects of introduced foods rather than traditional ones are usually learned too late when disease caused by such food were diagnosed.
Education probably would be the best way to address this ignorance. Sometimes people are aware of the significance of nutrient-sensitive value chain but just ignore it because of the convenience of introduced foods in their preparation. Nutritious foods are not always available in the house when the occupants are hungry whereas the low nutritious foods are readily available because they are cheap and could be stored longer.
There are many examples of good practices or investments for healthy food systems such as storing nutritious foods in the house by processing methods which I think will be very expensive and time consuming unless they are commercialised. The thing I am referring to is the point on our traditional foods, that of storing them as a result a result of preservation methods. One example I can think of is the noodles from the shop which are very cheap and easy to prepare than our local nutritious foods.
Mr. Kemuel Satu