Smallholder farmers in Madagascar often lack access to diverse nutritious foods and are vulnerable to shocks. Although food production for own consumption can improve food access, its role during crises such as the Coronavirus Disease 2019 (COVID-19) pandemic has not been fully examined. This chapter uses panel data from rural Madagascar collected during 2019–2021 to analyze changes in food consumption and nutrient supply before and after the COVID-19 outbreak and the impact of home-based food production, measured by the energy-based food self-sufficiency ratio (FSSR), on nutrient supply. The results show a dietary shift after the outbreak, with increased vegetable consumption and decreased animal-source food consumption, except for milk. Consequently, vitamin A and C supplies increased, whereas the vitamin B12 supply showed the most significant decrease. Home-based food production met approximately half of the household’s energy needs, with seasonal variation. Fixed-effects regression analysis revealed that higher FSSR positively influenced energy and most nutrient supplies, except for vitamin B12, and that this effect diminished after the outbreak. Strengthening subsistence farming while simultaneously improving household income and market access is essential for enhancing food security and nutritional resilience in Madagascar.