Food availability is a complex sustainable development issue, linked to health through malnutrition, but also to sustainable economic development, trade and based on two components: physical and economic food availability. Food availability priorities are related to improvement of the food supplies moving from production through marketing channels for domestic consumption and poverty eradication. The physical food availability is defined as the ability of the population within its financial resources to buy food products, or to produce them if there are personal subsidiary farms. The economic food availability is linked with the purchasing power of various social groups to buy food products. Taking into account the absence of perfect methods of comprehensive assessment of food availability it is proposed to calculate the integral indicator of sufficiency based on indicators of physical and economic sufficiency, using weights system and factor analysis. The economic interpretation of the values of the integral indicator of food availability is proposed to use as a basis for public regulatory decision-making. The main areas of public regulation of food availability are to improve trade infrastructure and marketing channels of sales, to overcome poverty and social inequality