Food in Haiti

Haiti's food system combines household and community production with local markets, street vendors, restaurants, hotels and imported supplies. Agriculture contributes about one fifth of gross domestic product and employs more than half of the workforce, yet more than 70% of cereal needs come from imports. Rice and wheat are the main cereal imports. Cereal production in 2025 was below its five-year average, and the estimated import requirement for 2025/26 was about 1,000,000 tonnes. Violence, displacement, roadblocks, inflation and weather disruptions can interrupt production, transport and market access. In the Artibonite and Centre departments, about 2,200 hectares and 600 hectares of farmland respectively were abandoned during 2023–2025 because of production and security problems. The March–June lean season often increases pressure on household food supplies, although local harvests can temporarily stabilize prices. Food prices remain strongly dependent on location, import costs, road access, security and season. Food inflation reached 35.1% in September 2025, and prices remained above the five-year average. Staple ingredients include rice, beans, plantains, cassava, root vegetables and pumpkin. Dishes commonly documented in Haiti include diri ak pwa, griyo, pikliz, kasav, akasan and tonmtonm. Joumou, also called soupe au giraumon, combines pumpkin, vegetables, plantain, meat, pasta and seasonings. Families and communities prepare it for 1 January, Haiti's Independence Day, and it is also associated with Sunday breakfasts. Joumou was inscribed on UNESCO's Intangible Cultural Heritage list in 2021. Regional versions exist, but no complete official national map of local specialties is available. Port-au-Prince brings together dishes and food businesses from different regions, while access to markets and restaurants can change quickly with security conditions. Nippes has documented production and processing units in Anse-à-Veau, Petite-Rivière de Nippes, Paillant and Fonds-des-Nègres. The Grand Sud and Grand Nord face weather and infrastructure risks, and conditions in Artibonite and Centre affect both farming and transport. Food access is also a food-security issue. WFP figures list about 5,800,000 people as food insecure and about 1,800,000 people in IPC Emergency conditions. In 2025, about 2,850,000 children were projected to face acute food insecurity and 129,000 children were projected to need life-saving treatment for severe acute malnutrition. These figures concern access to and quality of food; clinical treatment belongs to health services. Food assistance, school meals, social protection and support for small producers are provided through WFP, government bodies and partner organizations, but access depends on target group and location and is not universal. Public-health authorities conduct routine inspections of places where food is sold to identify spoiled or unsafe products. The agriculture ministry operates a specialized veterinary and food-quality laboratory. The Ministry of Commerce and Industry and the Haitian Bureau of Standards address standards, labeling and health and environmental protection. Haiti has participated in Codex Alimentarius since 1984, but Codex standards serve as a reference and are not automatically enforceable unless national law adopts them. The public service information reviewed does not state a fee for routine market inspections. Climate and environmental risks affect long-term food availability. About 96% of Haiti's population is exposed to climate shocks. Current adaptation work linked to the National Adaptation Plan 2022–2030 and the revised 2022 climate commitments emphasizes resilient farming, agroforestry, soil and watershed management, local processing and stronger food and supply sovereignty. Local production can reduce import dependence, but transport, security, infrastructure and seasonal conditions still shape what food reaches households and markets.