LEBANON — Lebanon faces a paradox in its food system: although domestic production exceeds local consumption for several crops, the country remains heavily dependent on imports to meet its food needs.
According to an assessment of Lebanon’s food system, around 80% of the calories consumed in Lebanon come from abroad. This pattern reflects not only limitations in agricultural production, but also a disconnect between what Lebanon grows, what it processes, and what consumers need.
Gap 1: Production That Does Not Match Consumption
The problem is not necessarily a lack of agricultural output, but its composition. According to 2025 data attributed to the Lebanese Agricultural Research and Studies Center, domestic production exceeded consumption for crops such as apricots, avocados, grapes, apples, and citrus fruits.
At the same time, Lebanon relies heavily on imports to meet demand for several staple crops. According to a joint report by the Food and Agriculture Organization of the United Nations (FAO) and the World Food Programme (WFP), published in November 2024, imported soft wheat accounted for approximately 88% of total soft wheat use in Lebanon during the 2024–2025 marketing year.
The FAO also reports that Lebanon imports more than 71% of its chickpea requirements, highlighting the gap between domestic production and demand. These figures illustrate the mismatch between local agricultural output and market needs, particularly for certain staple foods.
This gap reflects differences between crops with export potential and those required to meet domestic consumption needs. The strength of the agricultural sector should therefore be measured not only by the volume it produces, but also by its contribution to food availability and its ability to reduce dependence on imports of essential commodities.
Gap 2: From Farm to Factory
Even when Lebanon successfully grows crops locally, this does not necessarily mean it can process them into sufficient quantities of food products for the domestic market. The International Labour Organization (ILO) notes that the food-processing sector has limited capacity to absorb agricultural produce, particularly surplus crops that are perishable or remain unsold. Lebanon also remains a net importer of processed food products.
This means that producing potatoes, milk, or vegetables locally does not guarantee a sufficient domestic supply of all the products derived from them. Limited processing, storage, and marketing capacity reduces the economic value of agricultural output and can lead to waste, even as the country continues to import ready-made food products.
Gap 3: Domestic Production, Imported Inputs
Dependence on foreign markets does not end with the importation of finished food products. Agriculture and food processing also rely on inputs, equipment, energy, and fertilizers that may be imported, leaving domestic production costs exposed to fluctuations in global markets.
The United Nations Industrial Development Organization (UNIDO) roadmap for Lebanon’s agro-food sector highlights the importance of developing the sector and strengthening its competitiveness. Increasing production alone is not enough if processing, distribution, and supply chains remain weak.
Toward a More Balanced Food System
Strengthening food security does not mean Lebanon must produce everything it consumes. Rather, it requires identifying crops whose production can be expanded, developing related food-processing industries, improving storage and distribution, and reducing waste. Supporting farmers and connecting them with processors and markets can also help turn agricultural surpluses into added value and job opportunities.
A study by the Lebanese Center for Policy Studies (LCPS) on sustainable agri-food development in Lebanon highlights the importance of linking the different stages of the food system within a more sustainable framework.
The challenge is not simply to grow more, but to align domestic production more closely with the needs of the population and make better use of Lebanon’s agricultural resources before importing food that could potentially be produced or processed locally.
