Many of these strains in food and nutrition have been further exposed and exacerbated by COVID-19 (2). This includes, for example, challenges related to hunger and food insecurity; major diet-related comorbidities for hospitalization and death from COVID-19 such as diabetes, obesity, and hypertension; insufficient evidence on optimal population resilience through better nutrition; and the need to further improve the surveillance on and coordination of food production and supply chains (3–9).