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REPUBLIC OF KENYA
NATIONAL FOOD AND NUTRITION SECURITY POLICY IMPLEMENTATION
FRAMEWORK
2017-2022
.
JUNE 2017
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(C) Ministry of Agriculture, Livestock and Fisheries Kilimo House P.O Box 30028 – 00100 Nairobi
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TABLE OF CONTENTS FIGURES AND TABLES ............................................................................................................... viLIST OF ABBREVIATIONS AND ACRONYMS ............................................................................. viiFOREWARD ................................................................................................................................ixACKNOWLEDGEMENT ...............................................................................................................xiEXECUTIVE SUMMARY ............................................................................................................. xiii1.0 BACKGROUND AND CONTEXT ...........................................................................................1
1.1 Introduction .......................................................................................................................11.2 Food and Nutrition Security ..............................................................................................11.3. Food and Nutrition Security Status ..................................................................................2
1.3.1 Chronic and acute malnutrition .................................................................................3
1.3.2 Micronutrient Deficiencies ........................................................................................3
1.3.3 Other diet-related Non-Communicable Diseases .................................................31.4 Agricultural Performance and Economic Growth .........................................................41.5 National Food and Nutrition Security Policy ...................................................................4
1.5.1 Policy Scope and Context .........................................................................................4
1.5.2. Policy Implementation Framework .........................................................................52.0 ACHIEVING FOOD SECURITY OBJECTIVES ..........................................................................7
2.1 National Food Availability .................................................................................................7
2.1.1 Overview............................................................................................................. 7
2.1.2 Domestic production ................................................................................................ 7
2.1.3 Domestic, Regional and International Food Trade .............................................. 8
2.1.4 Agro-Processing and Value-Addition .................................................................... 8
2.1.5 Storage facilities ....................................................................................................... 9
2.1.6 Strategic Food Reserve ............................................................................................. 9
2.1.7 Commercialization of Agriculture .......................................................................... 102.2 Food Accessibility........................................................................................................... 10
2.2.1 Improvement and Expansion of On-Farm and Off-Farm Employment ............... 11
2.2.2 Improvement of Urban and Peri-Urban Food Accessibility ................................... 11
2.2.3 Improving Food Access and Functioning of Markets ............................................ 12
2.2.4 Cultural, Social and Political Aspects in Food Access .......................................... 122.3 Household Resource Productivity ................................................................................ 13
2.3.1 Accessibility to Productive Resources for Rural Agriculture .................................13
2.3.2 Sustainable Intensification and Diversification of Agricultural Production Systems ........14
2.3.3 Urban and Peri-urban Agriculture ............................................................................14
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2.3.4 Food Storage, Preservation and Value-addition .................................................. 152.4 Food Safety And Quality ............................................................................................... 15
3.0 NUTRITION IMPROVEMENT ............................................................................................ 173.1 Nutrition Throughout Life Cycle ................................................................................... 173.2 Micronutrient Deficiency Prevention and Control ..................................................... 173.3 Nutrition Advocacy, Communication and Social Mobilization .............................. 183.4 Nutrition and Infection ................................................................................................ 193.5 Nutrition and Non-Communicable Diseases ............................................................. 193.6 Urban Nutrition .............................................................................................................. 203.7 Nutrition in Schools, Public and Private Institutions ................................................... 203.8 Food and Nutrition Education in Schools and Institutions ....................................... 21
4.0 FOOD AND NUTRITION DURING CRISIS AND EMERGENCY .......................................... 234.1 Emergency Preparedness ..............................................................................................234.2 Emergency Response ....................................................................................................234.3 Recovery, Building Resilience and Long-Term Development ...................................24
5.0 FOOD AND NUTRITION INFORMATION & COMMUNICATION ........................................255.1 Data Collection and Information Management .......................................................255.2 Information, Education and Communication ............................................................25
6.0 INSTITUTIONAL, LEGAL FRAMEWORK AND FINANCING ..................................................276.1 Institutional Framework ................................................................................................27
6.1.1 National Structures ...................................................................................................28
6.1.2 County Institutional Structures ................................................................................30
6.1.3 Stakeholder Technical Committees for Food and Nutrition (STC-FN) ................326.2 Legal Framework ...........................................................................................................326.3 Financing the Implementation of the Food and Nutrition Security policy ...............33
7.0 IMPLEMENTATION MATRIX ................................................................................................358.0 THE STRATEGIC RESULTS FRAMEWORK ............................................................................369.0 MONITORING AND EVALUATION .....................................................................................37
9.1 Rationale and Objectives .............................................................................................379.2 Performance Indicators ..............................................................................................37
10 RISK ASSESSMENT ............................................................................................................... 39APPENDIX I: IMPLEMENTATION MATRIX ................................................................................. 42
FOOD SECURITY ....................................................................................................................42
PRIORITY AREAS, RESULTS, INTERVENTIONS AND BUDGETS ................................................42NUTRITION IMPROVEMENT .....................................................................................................54FOOD AND NUTRITION IN CRISIS, EMERGENCY SITUATIONS ..............................................615.0 Food and Nutrition Information & Communication ....................................................64
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6.0 INSTITUTIONAL, LEGAL FRAMEWORK AND FINANCING ...............................................66Other Food Security Indicators ..........................................................................................71NUTRITION IMPROVEMENT KEY PERFORMANCE INDICATORS ............................................72CRISIS AND EMERGENCY MANAGEMENT ...........................................................................79
APPENDIX III: TECHNICAL COMMITTEE MEMBERS AND CONTRIBUTORS ...............................81LIST OF REFERENCES ..............................................................................................................82
CONCEPTUAL FRAMEWORKS ................................................................................................83
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FIGURES AND TABLESFigure 1: Elements of national and household food and nutrition security (Adopted from FANTA) .........................................................................................................................................2Figure 2: National Food and Nutrition Security Policy Implementation Coordination Structure ................................................................................................................................... 28Figure 3: Schematic Representation of the National Food and Nutrition Security Results Framework ................................................................................................................................36Table 1: Priority listing of risks.................................................................................................. 39Table 2: Risk Analysis and Evaluation Matrix ........................................................................ 39
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LIST OF ABBREVIATIONS AND ACRONYMS4H Head, Heart, Hands and Health4K Kuungana, Kufanya, Kusaidia, KenyaASAL Arid and Semi-Arid LandsASCU Agricultural Sector Coordination UnitASDS Agricultural Sector Development StrategyAUC African Union CommissionATFFND African Task Force on Food and Nutrition DevelopmentSBCC Behaviour Change Communication BFHI Baby Friendly Hospital InitiativeCAADP Comprehensive Africa Agricultural Development ProgramCBS Central Bureau of StatisticsCFNSS County Food and Nutrition Security SecretariatsCG County GovernmentCoG Council of GovernorsCSTC-FN County Stakeholder Technical Committees on Food and Nutrition CSO Civil Society OrganizationsERS Economic Recovery Strategy for Wealth and Employment CreationFAO Food And Agriculture Organization of the United NationsFBO Faith Based OrganizationFNSC Food and Nutrition Security CouncilFSNIF Food and Nutrition Security Implementation FrameworkGDP Gross Domestic ProductGIZ German Corporation for International CooperationIEC Information, Education and CommunicationISCFN Inter-ministerial Steering Committee on Food and NutritionKALRO Kenya Agricultural and Livestock Research OrganizationKDHS Kenya Demographic and Health SurveyKEPHIS Kenya Plant Health Inspectorate ServicesKES Kenya ShillingKFSM Kenya Food Security MeetingKIPPRA Kenya Institute for Public Policy Research Analysis KNBS Kenya National Bureau of StatisticsKNMS Kenya National Micronutrient SurveyMFI Micro Finance InstitutionsMoALF Ministry of Agriculture, Livestock and FisheriesMoDP Ministry of Devolution and PlanningMoE Ministry of EducationMoENR Ministry of Environment and Natural ResourcesMoH Ministry of HealthMoL Ministry of Lands
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MoPSY&GA Ministry of Public Service,Youth and Gender AffairsMoRPW Ministry of Roads and Public WorksMoTC Ministry of Trade and Cooperatives MoWI Ministry of Water and IrrigationMSE Medium and Small EnterprisesMSME Micro, Small and Medium EnterprisesMTEF Medium Term Expenditure FrameworkMTIP Medium Term Investment PlanMTP Medium Term PlanNCD Non-Communicable DiseasesNCPB National Cereals and Produce BoardNCST National Council of Science and TechnologyNDMA National Drought Management AuthorityNDOC National Disaster Operations CenterNEPAD New Partnership for African DevelopmentNFNEC National Food and Nutrition Steering Committee NFNS National Food and Nutrition SecretariatNFNSC National Food and Nutrition Steering Committee NFNSP National Food and Nutrition Security PolicyNFNSP-IF National Food and Nutrition Security Policy Implementation FrameworkNFSCC National Food Safety Coordination CommitteeNFNSC National Food and Nutrition Steering CommitteeNFSNP National Food Security and Nutrition PolicyNGO Non-Governmental OrganizationOP Office of the PresidentPLWHA People Living with HIV and AIDSPRSP Poverty Reduction Strategy PaperSBCC Social and Behaviour Change CommunicattionSDG Sustainable Development GoalsSFR Strategic Food ReservesSGR Strategic Grain ReservesSP Social ProtectionSRA Strategy for Revitalizing AgricultureSTC Stakeholder Technical Committee TWG Technical Working Group UDHR Universal Declaration of Human RightsUN United NationsUNICEF United Nations Children Education FundVAT Value-Added TaxWASH Water, Sanitation, and HygieneWFS World Food Summit
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FOREWARDFood and nutrition security is key to achieving both human and economic development agenda of our country. Indeed the Government strives to achieve a food secure, healthy, productive and wealthy nation as enshrined in the Constitution of Kenya 2010 Article 43 (c), that assures kenyans of the right to be free from hunger and to have adequate food of acceptable quality. This is further emphasized in the country’s long term development blue print, Kenya Vision 2030 whose vision is “A globally competitive and prosperous country with a high quality of life [for its people] by 2030”.
Rapid population growth, poverty, unsustainable production systems and climate change pose the biggest challenge to sustainable food production, consumption expectations and patterns. Kenya experiences a 20-30% deficit in staple foods every year as the overall national food production has not increased in tandem with population growth. This scenerio is likely to continue especially with the current increase in the annual population growth rate by 2.6% (World Bank report, 2015). At this rate it is projected that the Kenyan population may reach 64 million by year 2030. Thus, more effort is needed to increase food production and productivity to satisfy future demand for food by the increasing population
Transformation strategies beyond dependence on rain fed agricultural production and embracing irrigation, mechanization and modern technologies are required to improve stability of food availability and access. This also implies that environmental sustainability for food production be assured at all times. We are aware of the social cultural and political obstacles that should be addressed as part of the prevailing food insecurity challenges. The National Food and Nutrition Security Policy adopts a wide range of approaches to address these challenges to attain the desired food and nutrition security status at individual, household, community and national levels. The overall goal of the policy is to ensure that all Kenyans throughout their lifecycle enjoy at all times safe food in sufficient quantity and quality to satisfy their nutritional needs for optimal health. It provides an overarching framework that covers the four dimensions of food security—availability, accessibility, utilization and stability.
Studies have shown that a significant proportion of the population cannot meet their daily food requirements. The Kenya Demographic and Health Survey (KDHS, 2014) report indicates that, nationally, 25% of children under five years are stunted. The attributing factors include: poverty, diseases and household resource constraints that many Kenyans face. The impact of acute malnutrition in early life has irreversible lifelong damages. A malnourished child is less able to fight off illness, cannot thrive, often ends up with poor cognitive development and is physically stunted. Such children are less likely to achieve highly in school due to poor attention, reasoning, learning and memory. Affected individuals later get trapped in the poverty and malnutrition cycle, which is difficult to break without external support. Good nutrition balance through dietary diversity is therefore key to achieving our human development goals. It is important to ensure availability of diverse, wholesome and nutritious foods, not just for survival, but for people to thrive and grow to their full potential for meaningful contribution to the socio-economic development of our country.
On the flipside, however, the opposite scenario of over-nutrition and increasing cases of non-communicable diseases (NCDs) has emerged as the new public health concern. This is associated with poor food choices and lifestyle mainly due to inadequate nutrition knowledge. The complications include overweight, obesity, diabetes, hypertension, gout and some types of cancers, among others. Increased effort is necessary to enhance nutrition education in order to improve nutrition knowledge among the populace. This would enable Kenyans to make better food choices, proper food utilization and adjust their lifestyles for better nutrition and health to lead more productive lives.
Water, sanitation, and hygiene (WASH) issues are also essential for human nutrition and health. About 50% of cases of under nutrition and 25% of stunting cases are tied to chronic diarrhoea, intestinal worms, and other diseases that are linked to poor WASH.
This implementation framework (2016-2020) puts into consideration the complex nature of food and nutrition insecurity and recommends priority strategies for achieving our common goals and objectives. The proposed strategies embrace the multi-dimensional, multi-sectoral and holistic life cycle approaches
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adopted in the National Food and Nutrition Security Policy. Based on the elements of our national and household food and nutrition security, a multi-sectoral approach will be employed involving the wide range of actors in Agriculture, Health, Water, Education, Food and other relevant sectors. The proposed priority interventions will also target the vulnerable populations including the poor, mothers, children, people with disabilities and the elderly citizens. Further, appropriate social protection programs will be scaled up or established to ensure regular access to adequate wholesome food by all people at all times. The impact of such initiatives will be felt by the populations today and in future.
This Implementation Framework is a tool for effective implementation of the National Food and Nutrition Security Policy. The main policy areas are elucidated in terms of the, development objectives, priority interventions, implementation approaches and result areas as described in the Implementation Matrix. It will guide all stakeholders in the implementation of the National Food and Nutrition Security Policy for the period 2017 to 2020. It is therefore recommended as the guide for developing effective programs, strategies, or action plans. The Implementation framework may be contextualized at all levels to satisfy the needs of diverse social economic and ecosystem settings. This will also guide in partnerships, mobilization and commitment of resources. The Monitoring and Evaluation (M&E) aspects, critical to affirming nutritionally adequate and safe food are also specified this framework to measure performance and demonstrate results.
Good progress in the implementation of the Policy will require enhanced collaboration, mutual accountability and strengthening of coordination of all actors to ensure greater coherence, desired momentum and synergy of all food and nutrition security programs. This will be achieved through utilization of the mandates of relevant ministries and establishing effective linkages between existing institutional structures as proposed in this framework. All relevant stakeholders’ interests shall be integrated through the joint Secretariat that will be responsible for establishing appropriate horizontal and vertical linkages in order to promote broad multi-sectoral collaboration of diverse stakeholders. This framework provides the institutional coordination structure that will facilitate high level commitment, leadership by the Government, collaboration and joint planning by all sectors and stakeholders at all levels. This will be achieved through the establishment of the envisaged Food and Nutrition Security Council and Steering Committee.
This Implementation Framework was developed through a highly consultative and participatory process by a multi-disciplinary committee drawn from all key ministries. It is comprehensive enough to address most of the issues relating to food and nutrition security in our context. We acknowledge that overcoming these challenges is our collective responsibility and we should work together to achieve our objectives. We are confident that this Implementation Framework will guide us to realize our national food and nutrition security goal: ― “Ensuring that all Kenyans enjoy at all times safe food in sufficient quantity and quality to satisfy their nutritional needs for optimal health”.
Mr. Willy Bett, EGHCabinet Secretary Ministry of Agriculture, Livestock and Fisheries
Dr. Cleopa Kilonzo Mailu, EGHCabinet SecretaryMinistry of Health
Hon. Mwangi Kiunjuri, EGHCabinet Secretary Ministry of Devolution and Planning
Dr. Fred O. Matiang’i, EGH Cabinet Secretary Ministry of Education
Hon. Eugene Wamalwa, EGHCabinet Secretary Ministry of Water and Irrigation
H.E Hon. Josphat Nanok,Chair, Council of GovernorsGovernor Turkana County
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ACKNOWLEDGEMENTFood and nutrition security is a basic human right. It is with this in mind that the government through the relevant sector ministries developed the Food and Nutrition Security Policy and now this Implementation Framework as a guide in the development of action plans and programmes that address food and nutrition security matters. This Implementation Framework is a product of the review of the 2013-2017 draft that was not finalized after the adoption of the devolved governance system in 2013. Its development was through highly consultative and participatory processes led by a multi-disciplinary Technical Committee drawn from relevant sector ministries, with financial resources mobilized from the State Department of Agriculture. The additional financial support of the German Corporation for International Coorporation (GIZ) and United Nations Children Education Fund (UNICEF) at some stages during development of this Implementation Framework is highly acknowledged.
I wish to acknowledge the leadership and guidance provided by the Cabinet Secretaries: Willy Bett (EGH) Ministry of Agriculture, Livestock and Fisheries; Hon. Eugene Wamalwa (EGH), Ministry of Water Resources and Irrigation; Dr. Cleopa K. Mailu (EGH), Ministry of Health; Mr. Mwangi Kiunjuri (EGH), Ministry of Devolution and Planning; and Dr. Fred Matiang’I (EGH), Ministry of Education, in developing this Implementation Framework.
The contributions of the County Executive Committee (CEC) Members responsible for Food and Nutrition Security matters during the County consultations are highly appreciated. The active role of Agriculture Secretary Ms. Ann Onyango and Dr. Johnson Irungu, Director Crops Resources, Agribusiness and Market Development in steering the review process is also highly acknowledged.
The exemplary dedication and good work of the following members of the National Inter-ministerial Food and Nutrition Security Policy dissemination committee, under the coordination of Mary Mwale, is specially acknowledged: Stephen Andika, Hilda Njoroge, Jacinta Ngwiri, Christopher Macharia, Jane Wambugu, Eng. Musa Sang, Leonard K. Kamaru, Tom Kinara, and Kithama Mbolu of the Ministry of Agriculture Livestock and Fisheries; Ian Thande Githae and Phanuel Webi of the Ministry of Water and Irrigation; Gladys Mugambi, Grace Gichohi, Leila Akinyi and Florence Mugo of the Ministry of Health; Tom Obunde of the Ministry of Devolution and Planning; and Sicily Matu of UNICEF. The team successfully conducted extensive consultations at both National and County levels during review of the first Draft Implementation Framework (2013-2017) to give rise to this version.
Dr. Richard L. Lesiyampe, (PhD), CBSPrincipal Secretary, State Department of Agriculture
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EXECUTIVE SUMMARYAbout 40% of Kenya’s population is poor and on average, 25% suffer from chronic food insecurity and poor nutrition. In recent years, it is estimated that at any one time about two million people require relief food assistance. During periods of drought, floods, or other calamities, the number of people in need more than doubles.
The growing problem of food and nutrition insecurity in Kenya is linked to the stagnated growth of agricultural production, low use of agricultural technology, high food prices, frequent disasters and climatic change. These factors have a direct effect on most of the country’s population (75%) as they reside in the rural areas where agriculture dominates. Even though the country has generally experienced positive growth in agricultural output over the past four decades, it has experienced serious periodic food deficits especially the main staples. While Kenya has achieved modest and sustained economic growth, and maternal and child nutrition over the last two decades, food insecurity and poverty levels have not shown satisfactory improvement.
The high burden of malnutrition in Kenya is not only a threat to the achievement of the goal of Kenya Vision 2030 and the Sustainable Development Goals (SDGs), but also a clear indication of inadequate realization of human rights. Regional disparities in nutrition indicators are significant with the chronically food-insecure spread across all counties in Kenya. While this scenario is true for some regions, some sections of the population especially in urban areas are showing an increase in over nutrition. Kenya’s past policies have had limited success in addressing the country’s food and nutrition insecurity due to several reasons. Chief among these being inadequate budgetary allocations to agriculture and health, unstable macro-economic conditions, limited involvement of the private sector, inadequate sectoral coordination, lack of effective monitoring and evaluation systems, limited stakeholder participation, and lack of a clear food and nutrition security strategy.
This Implementation Framework is aligned to the National Food and Nutrition Security Policy (NFNSP), in which both food security and nutrition are recognized as basic human rights. The framework takes the view that the right to food includes not only sufficient numbers of calories but the right to nutritious foods that guarantee health, growth and development throughout a person’s lifecycle. The overall goal of this framework for action to achieve food and nutrition security is “ensuring that all Kenyans enjoy at all times safe food in sufficient quantity and quality to satisfy their nutritional needs for optimal health”.
The overarching framework covers all the four dimensions of food security—availability, accessibility, stability and meeting nutritional requirements. It also addresses the synergy linking food and nutrition security with poverty reduction.
Four broad objectives have been derived from the overall goal:
1. To achieve good nutrition for optimum health of all Kenyans;
2. To increase the quantity and quality of food available, accessible and affordable to all Kenyans at all times;
3. To protect vulnerable populations using innovative and cost-effective safety nets and emergency relief programs linked to long-term development; and
4. To develop implementation arrangements that would achieve the objective of the policy.
This Implementation Framework has been developed through a participatory and consultative process that was steered by a multi-disciplinary committee from all relevant Government ministries. The participants included technical staff of relevant government ministries including Agriculture, Livestock and Fisheries, Public Health and Sanitation, Education, Water and Irrigation, Environment and Mineral Resources, Devolution and Planning. Several steps were undertaken in the process that included stakeholder consultative workshops and meetings to share relevant international, regional and national experiences, and to analyse both existing and new programs whose improved or new strategies had the potential to increase food security or address current nutrition challenges. The FNSP-IF recognizes the potential and significant efforts and range of on-going programs by all sectors and aims to support these initiatives and develop new
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ones based on the identified cross-sectorial gaps and sector vision.
The main goals of the IF are:
i. To ensure that all Kenyans have the means to access affordable, nutritious and personally acceptable foods;
ii. To guarantee a sustainable, safe and high quality food supply; and
iii. To promote food consumption patterns that maximizes health and minimizes disease.
These three goals will be addressed through strategic interventions discussed in this Implementation Framework. A multi-sector implementation structure is proposed to achieve the desired linkages, and to coordinate and monitor food and nutrition strategies at both national and county levels.
The implementation structure emphasizes strong leadership at the Executive level and strengthening of inter-sectoral collaboration of all actors to create the desired synergy for achievement of the common goal. This will be achieved through the establishment of the National Food and Nutrition Security Council and Inter-ministerial Steering Committees at both National and County levels. The Council will be supported by a joint National Food and Nutrition Security Secretariat. The Secretariat will link the decision making and implementation actors at all levels. A robust Monitoring and Evaluation system is recommended in this framework.
The Food and Nutrition Security Policy statements inform the implementation approaches, which are discussed in Chapter 2, 3, 4, 5, 6 and 7. The objectives in the framework are supported by strategic interventions creating the Implementation Matrix captured in Appendix 1. Chapter 8 discusses the monitoring and evaluation framework critical to demonstrating results and measure performance of the implementation processes. A number of related programs are on-going and will require continued support and strengthening. In order to measure performance and achievement of results, a set of critical indicators harmonized with the Strategic Results Framework are set out in Appendix II.
Finally, this FNSP-IF recognizes that policies without workable and fundable plans do not have much impact; strategies are needed to identify areas where better linkages will work; and that food and nutrition security improvement requires much greater cross-sectoral collaboration and synergies, which this Implementation Framework recommends.
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1.0 BACKGROUND AND CONTEXT1.1 IntroductionFreedom from hunger is a constitutional right for all Kenyans and the Government is strongly committed to reducing hunger and malnutrition, build self-reliance to reduce chronic food insecurity, as well as institute measures that assist those in need when emergencies occur. The Food and Nutrition Security Policy (FNSP) was developed as an overarching framework that covers multiple dimensions of food security and nutrition improvement to add value and create synergy to existing sectoral and other government and partner initiatives. It is framed in the context of basic human rights, child rights and women’s rights, including the universal ‘Right to Food’.
This Food and Nutrition Security Policy Implementation Framework (FNSP-IF) is derived from the National Food and Nutrition Security Policy (NFSNP) and expresses the scope within which action should occur. It further integrates the major policies, objectives, programs, institutional structures and related actions into a coordinated and cohesive approach to managing the multifaceted challenges of food and nutrition security. Thus, the FNSP-IF provides a mechanism through which the government, private sector, Non-governmental Organizations (NGOs) and other stakeholders will facilitate, in a comprehensive and coordinated manner, the implementation of actions to improve and ensure the food and nutrition security requirements of Kenyans. This will, in the most part, assist in boosting other spheres of the country’s economy and thus contribute to national development. It is only a food and nutritionally secure citizenry that can effectively participate in socio-economic activities.
The elements of the Implementation Framework (IF) are aimed at achieving the objectives of the Food and Nutrition Security Policy by making food accessible to all Kenyans at all times in safe and nutritionally acceptable quality. It also seeks to improve food security for Kenyans even in times of instability, emergencies and natural calamities. This IF will strengthen coordination and networking among relevant public and private institutions across sectors such as agriculture, trade water and health locally, regionally and globally. In addition, it reinforces efforts to safeguard food and nutrition security for the vulnerable groups in society, youth and women in urban, rural and other institutional contexts.
1.2 Food and Nutrition SecurityFood security is understood to exist when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life. Ensuring food and nutrition security in Kenya is a critical challenge. Food security encompasses food availability through production, storage or imports; and the access to food by people through their purchasing power in markets. Access derives from the constitutionally ensured entitlements a household has to food, either through own-production of foodstuffs or through income to buy food in the market. The household makes decisions over the amount and kind of food produced or bought, prepared, and its internal distribution within the household. To achieve nutrition security, food security should be combined with education, a sanitary environment, clean water, adequate health services and proper care and feeding practices for all household members.
The main elements of food and nutrition security, which are understood to include adequate food availability, adequate food access, and appropriate food use and nourishment, are influenced by several national and/ or household-level attributes. Food availability and access are influenced by both on-farm production and off-farm factors. The on-farm factors include farm resources (inputs) such as land, capital assets and access to information from research through extension; while off-farm factors include infrastructural development, marketing, processing and wage employment.
Food security is further seen as a relationship between household food consumption (which depends on availability and access) on the one hand and household structure (attributes), national and community level factors and on-farm and off--farm linkages on the other. Figure 1 shows the elements of national and household food and nutrition security, providing a simple conceptual scheme of food security and nutrition.
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Resources: -Natural
-Physical -Human
-Technical -Financial
Adequate food availability (Own, other)
Adequate food access
(Own, other)
Appropriate food use and
nourishment
Nutrition and Health Consumption:
-Food (own, purchased)
Income: -Farm
-Non-farm
Production: - -Farm
-Non-farm on-farm -Non-farm off-farm
NATIONAL/HOUSEHOLD-LEVEL ELEMENTS
FOOD SECURITY AND NUTRITION ELEMENTS
Improved availability through
increased production,
productivity and use efficiency of
inputs
Increased and stable incomes through sales,
adequate markets for exchange, and
wages
Increased household food
intake
National and in-house food distribution
Food security and reduced poverty
Figure 1: Elements of national and household food and nutrition security (Adopted from FANTA)
One of the major attributes that determine the ability of a household to acquire adequate food is its ability to produce or purchase food. Implied in this is the ability of the household to use available resources efficiently. In turn, the resources should be sufficiently productive. Other attributes include the nature and extent of endowment of these resources to the household, production processes, income accrued from production, and the level and methods of consumption.
Household food availability is influenced by own-production, production by other households (which influences the availability of loans and gifts), and food markets. Production levels are, in turn, influenced by the productivity of the resources (inputs) available. The resources may be natural, physical, human, technological and financial.
Another major component of household-level elements of food security is production of farm and non-farm outputs, using the resources available such as land and labour. When land is limited, the labour resource of a household determines the income to be earned from non-farm employment to supplement own-farm production. Households may also be involved in generation of income from farm and/ or non-farm product sales. In addition to improved production, there should be improved in-house food distribution resulting in appropriate food use and intake and, therefore, adequate food consumption. When improved food availability and access is achieved, and assuming food is appropriately used, the household is then likely to realize improved nutrition and health.
1.3. Food and Nutrition Security StatusFood and nutrition insecurity is closely linked to poverty. About 50% of the Kenyan population fall below the poverty line. Among these are those living in extreme poverty. Some of these are resident in relatively well-endowed rural and urban areas. Chronically food insecure people suffer from extreme poverty and
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with no access to some of the safety net programmes available to those suffering acute food shortages during emergencies.
Under-nutrition in Kenya is a serious public health challenge. For instance, chronic and acute malnutrition, micronutrient deficiencies and infectious diseases are prevalent, particularly among the rural populations and the urban poor. The main problems contributing to childhood malnutrition include inadequate household food security, inadequate care giving capacity, and an unhealthy environment coupled with limited access to health facilities, predisposing the young children to infections. Nutritional deficiencies significant in public health in Kenya include protein and energy malnutrition, iodine deficiency disorders, iron deficiency anaemia, vitamin A and zinc deficiencies.
1.3.1 Chronic and acute malnutritionNutritional trends show that, nationally, 26% of children less than five years are stunted1, depicting chronic undernourishment, which remains a serious and national development concern. The 2014 Kenya Demographic and Health Survey (KDHS) report shows that 4% are wasted and 11% are underweight (KDHS, 2014). There are significant regional disparities in nutrition indicators with the chronically food-insecure in arid and semi-arid areas showing consistently higher levels of acute malnutrition with Turkana leading at 22.9%.
Stunting is considered most serious because of the irreversible consequences. Stunting is highest in West Pokot and Kitui counties at 46%; Kilifi, Mandera, Bomet, Tharaka Nithi, Narok and Uasin Gishu counties at (31-39%); Kwale, Tana River, Lamu, Wajir, Marsabit, Meru, Embu, Machakos, Nyandarua, Samburu, Trans Nzoia, Uasin Gishu, Elgeyo Marakwet, Nandi, Baringo, Laikipia, Kericho, Kakamega, and Nairobi counties at (26-30%). The level of stunted children in the remaining counties range between 16-25%; while Nyeri, Garissa and Kiambu have the lowest with 15% (KDHS report 2014).
As in many other parts of the world, children living in rural areas and children from poorer households are more likely to be malnourished. Urban poverty and vulnerability are increasingly at the forefront of joint efforts to address the needs of the increasing number of malnourished people living in informal settlements. This represents more than 60% of the population of Nairobi, Mombasa and Kisumu cities.
1.3.2 Micronutrient Deficiencies Micronutrient deficiencies are highly prevalent in Kenya, particularly at the critical stages of life when requirements for specific micronutrients (minerals and vitamins) are high. Vitamin and mineral deficiencies exist even among population groups with sufficient food in terms of meeting energy requirements. The Kenya National Micronutrient Survey (KNMS)2 conducted in 2011 showed that children under five years are particularly affected by micronutrient deficiencies: vitamin A (9.2%), anemia is 26.3%, iron deficiency 21.3% and iron deficiency anemia is 13.3%, zinc (83.3%), Women, especially pregnant women, are also among the most vulnerable with anemia prevalence of 41.6%, iron deficiency 36.1% and iron deficiency anemia is 26% among pregnant woman. Among non-pregnant women of reproductive age anemia prevalence is 21.9%, iron deficiency 21.3% and iron deficiency anemia 14%. (KNMS, 2011).
The average national per capita calorie supply per day is less than the FAO recommended rate of 2,200 Kcal. Even in years of food self-sufficiency, chronic under-nutrition (nutritional stunting) affects nearly 30% of children, indicating insufficient food intake. This suggests that the problem goes well beyond national food availability and access. Thus, other major constraints to attaining good nutritional status include inadequate awareness and knowledge on nutritionally adequate diets, and limited resource allocation and capacity to support the implementation of comprehensive nutrition programs in the country.
1.3.3 Other diet-related Non-Communicable Diseases Kenya is increasingly faced with the emergence of diet-related non-communicable diseases such as diabetes, heart diseases, hypertension, obesity and gout. These diseases are mainly caused by a change in lifestyle characterised by excessive intake of highly refined and high-fat foods, sugar and salt, coupled with limited 1. KDHS, 20142. Kenya National Micronutrient Survey, 2011
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physical activity, a characteristic of urban settings. Obesity is especially a big challenge in urban areas with 33% of women of reproductive age being overweight or obese. The Kenya Stepwise Survey for NCD risk factors (2015) shows that 28% of Kenyans aged 18-69 years are either overweight or obese. With the percentage being significantly higher in women (38.5%) than men (17.5%). It is especially high in urban areas with 43% as compared to rural areas (26%). 47% of women in Nairobi overweight or obese and 4th and 5th wealth quintile being the most affected with 41% and 50% respectively. Almost half of women living in Nyeri, Kirinyaga and Mombasa are overweight or obese. NCDs account for 50% of total hospital admissions and over 55% of hospital deaths. Approximately 7% of Kenyans die from cancer, 22.6% of adults aged 18-69 years have raised blood pressure or currently on medication for raised BP while 2.3 have elevated levels of fasting blood glucose (Ministry of Health, 2015).
Further, food safety is an important component of food security and nutrition considering that millions of children and adults suffer from ill-health due to effects of food-borne diseases.
1.4 Agricultural Performance and Economic GrowthEconomic performance has a direct bearing on the food and nutrition situation of the Kenyan people. In the first two decades after independence, the country was food self-sufficient and witnessed acceptable per capita consumption with significant economic growth and improvement in living standards. However, economic growth was not in tandem with population growth rates, therefore affecting per capita consumption patterns.
The agricultural sector plays an important role in the overall economy of Kenya. Currently, the sector directly contributes about 26% of the GDP and an additional 25% through linkages with manufacturing, distribution and service sectors. In the years when the agricultural sector has shown impressive growth, so has the gross domestic product (GDP); when the sector has slipped, so has GDP. During the second half of the 1980s, for example, the annual growth in GDP peaked in 1986 at 5.5%. In that year, the agricultural sector grew at an impressive rate of 4.9%, similar to that of the early years after independence. In 1991, agricultural output fell by 1.1% and GDP declined to 2.3%. In 1992, it fell further by 4.2% and GDP slipped to its lowest level of 0.4% in the post-independence period. Within the period 1980–1990, the average economic growth declined to 3.5%, closely associated with dwindling agricultural performance. The period between 1990–2000, the average economic growth had declined to 1.3%, a reflection of the low agricultural growth rate compared to that of 6% during the first two decades after independence. In 2012 the agriculture sector powered the GDP growth from 4.4% in 2011 to 4.7% in 2012. This was attributed to the sector growth
The growing problem of food and nutrition insecurity in Kenya is linked to the slow growth of agricultural production. Kenya has about 75% of its population residing in the rural areas where agriculture dominates. Over the last four decades, the country has generally experienced positive growth in agricultural output but has often not managed to achieve national food self-sufficiency. This is partly due to over reliance on rain fed agriculture (98%), which results in recurrent crop failures due to vagaries of weather and climate change; and fast human population growth. The net deficit in staple foods has been met mainly through food imports annually. Kenya often experiences episodic food deficits and in a number of cases acute food shortages. The per capita food availability has declined by about 25% over the past three decades.
1.5 National Food and Nutrition Security Policy1.5.1 Policy Scope and ContextThe National Food and Nutrition Security Policy Sessional Paper Number 1 of 2012, recognizes food security as a basic human right. The overall goal of the policy is to ensure that all Kenyans throughout their lifecycle enjoy at all times safe food in sufficient quantity and quality to satisfy their nutritional needs for optimal health. The Policy provides an overarching framework covering all the four dimensions of food security—availability, accessibility, utilization and stability, as recognised by the World Food Summit. It also addresses the synergy linking food security and nutrition with poverty eradication. The broad objectives of the Policy are:
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1) To achieve good nutrition for optimum health of all Kenyans
2) To increase the quantity and quality of food available, accessible and affordable to all Kenyans at all times
3) To protect vulnerable populations using innovative and cost-effective safety nets and emergency relief programs linked to long-term development
The success of the NFNSP is anchored in several international and national initiatives and commitments to end hunger and extreme poverty. The policy is formulated within the context of the international conventions, ratified by the country. The new initiatives to improve food and nutrition security are in line with the declaration of the World Food Summit (WFS) of 1996; the United Nations (UN) Sustainable Development Goals (SDGs); the African Union Commission (AUC) and the African Task Force on Food and Nutrition Development (ATFFND); the New Partnership for African Development (NEPAD) of 2002; the Comprehensive African Agriculture Development Program (CAADP); and the Malabo Declaration of 2014. The Policy is also aligned to relevant national strategic planning documents including the Kenya Vision 2030 and the Agricultural Sector Development Strategy (ASDS) 2010-2020.
Further, the policy is framed in the context of basic Human Rights, Child Rights and Women’s Rights; the Constitution of Kenya 2010: Article 43 (1) (c), Article 53 (l) (c), Article 21and Article 27. All these guarantee the right to food and adequate nutrition and the universal right to food and nutritional health and protection from discrimination. The right to food is considered as not only sufficient numbers of calories, but the right to nutritious foods that guarantee optimal health, growth and development throughout a person’s lifecycle. In the context of Child and Women’s Rights that are fundamental values, the policy also focuses on the right of every woman and child to share equally or to have greater shares of the available food because of their special needs, required for growth and development.
1.5.2. Policy Implementation FrameworkPast food policies have had limited success in addressing food and nutrition insecurity in the country. Some of the factors that have hindered effective implementation of the food policies include inadequate budgetary allocations, unstable macro-economic conditions, limited involvement of the private sector, inadequate sectoral coordination, ineffective monitoring and evaluation systems, and limited stakeholder participation.
A major impetus for this Implementation Framework (IF) is the need to achieve higher levels of success in improving food and nutrition security. The IF recognizes the significant efforts and range of programs relevant to food and nutrition security that are on-going or are being planned for implementation within multiple sectors. The aim is to support these initiatives and develop new ones based on the identified cross-sectoral gaps. Thus, the IF identifies priority areas and implementation approaches to achieve food and nutrition security. It also includes a snap shot of programs and projects that operate in support of the National Food and Nutrition Security Policy.
Among the factors underpinning the implementation framework is the National Food and Nutrition Security Policy that calls for multi-disciplinary approach at both National and County levels. An integrated approach with strong coordination mechanisms involving public-private partnerships, inter-ministerial linkages, County and National government synergies are clear requirements in achieving the envisaged goals.
This implementation framework also proposes the strengthening of oversight and implementation structure, legislations and coordination mechanism for purposes of ensuring harmonised implementation in an accountable manner. Establishment of a National Food and Security Council, Steering Committees and other support institutions for supervision and coordination of all food and nutrition matters in the country are necessary. To enhance monitoring and evaluation (M&E), a framework including regular surveys at all levels will continuously provide feedback on progress of policy implementation by all stakeholders.
Objectives of the Implementation Framework The main development objectives supported in this implementation plan are:
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1. To guarantee a sustainable, adequate, safe and high quality food availability,
2. To ensure that all citizens have access to affordable, nutritious and socially acceptable foods,
3. To promote food consumption patterns that maximize health and minimize disease, and
4. To ensure collaboration and synergy among the institutions and related sector actors working to foster food and nutrition security
The main challenges to be addressed include:
• Low agricultural productivity hence low food self-sufficiency at household level.
• Recurrent/chronic food insecurity affecting large populations both in urban and rural Kenya.
• Poorly integrated and inefficient markets in agricultural sector that threaten food security.
• Low access to high quality foods for many rural and urban population groups.
• High levels of protein/energy malnutrition and vitamin and mineral deficiencies.
• Low collaboration and synergy between some existing actors and programs.
The priority program areas identified in this IF include:
• National food availability
• Food accessibility
• Household resource productivity
• Food safety, standards and quality control.
• Nutrition improvement
• Food and nutrition education in Schools and institutions
• Food and nutrition in crisis and emergency
• Food and nutrition security data and information management
• Domestic water availability and access.
These priority areas do not stand alone but are linked in a results matrix that brings development logic and causal effects to bear ( refer to figure 3).
National and local governments implement many of these interventions, while the private sector, development partners and CSOs also implement related programs. Food and nutrition security requires robust collaboration and institutional strategies to identify areas where better linkage will work, and close the gaps. The IF indicates that policies without workable and fundable programs and cross linkages cannot be fully implemented. Thus, another important part of the implementation plan is the institutional framework that links the many existing partners. The IF aims at strengthening the sectoral impact by converging knowledge, actions, and learning across all relevant sectors and groups.
Finally, this IF builds upon from the National Food and Nutrition Security Policy in several ways. First, it sets out implementation approaches, development objectives and interventions for the main Policy areas, discussed in 2, 3, 4, and 5. The objectives in the framework are supported by outputs and interventions to create a comprehensive framework, the Implementation Matrix, discussed in Appendix 1. Chapter 6, 8, and 7 presents the institutional and coordination arrangement, Results Framework and Monitoring and evaluation framework critical to demonstrate results and measure performance.
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2.0 ACHIEVING FOOD SECURITY OBJECTIVES2.1 National Food Availability
2.1.1 OverviewFood availability in the country is mainly considered in terms of cereal supply, however, at the national level, food availability is a combination of domestic food production, domestic food stocks, commercial food imports and food aid. Food availability is influenced by the ability of individuals and households to produce their own food in sufficient quantity and/or presence of adequate stocks in the food supply chain. Other factors include access and control of productive resources (land, seed and water), governance, legal and regulatory frameworks, the macroeconomic environment, gender dynamics, pests and disease outbreaks, emergencies and conflicts. Kenya’s per capita food availability has however declined by about 25% over the last three decades due to population increase and declining agricultural land productivity and the effects of climate change.
The NFNSP presents the micro and macro-economic framework and incentives needed to increase food production and access in a sustainable manner; enhance availability of food that is diversified to promote health; expand food trade and market opportunities based on comparative and competitive advantages at domestic, regional and global levels; promote agro-processing and value addition; encourage investment in storage of surplus produce; establish and effectively manage strategic food reserves at county and national levels and improve re-distribution and accessibility of food from areas of high supply to deficit areas.
2.1.2 Domestic productionAgricultural production systems are largely rain fed (98%), making them susceptible to impacts of climate change such as droughts and floods, which hinder production. ( Water Master plan 2030). The country has diverse agro–ecological zones. Areas with relatively high rainfall have experienced rapid population growth, deforestation and continuous cultivation of soils which has decreased farming area, and led to a decline in soil fertility and yields. The arid and semi-arid lands (ASALs), which cover about 84% of the country, have the highest rate of food insecurity, due to unsustainable land and natural resources management practices such as over grazing and bush clearing and burning for charcoal. Significant loss of bio-diversity has been witnessed, which has adversely affected traditional sources of food, income and other basic needs of many rural communities. In addition the low budgetary allocation to the sector has affected the overall production of food for these communities.
Urban and peril-urban agriculture holds potential to improve food access and overall food and nutrition security. However, there has been inadequate support, guidance and concerted effort to develop this potential, including support to capture fisheries and aquaculture. Further, food production potential is often unexploited due to the high cost of inputs.
The objective is to increase agricultural productivity and production of food that is diversified, affordable and able to meet diverse nutritional requirements of all people.
Strategic interventions:• Establishment of an Agricultural Development Fund
• Increase in funding to food and agriculture sectors by at least 10% of the national budget
• Promote sustainable food production systems with special attention to increasing soil fertility, agro-biodiversity, organic farming and sustainable range and livestock management systems
• Promote nutrient-rich foods through increased production, diversification and bio-fortification
• Promote, expand and support sustainable irrigation and water management systems
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• Promote measures that reduce cost of agricultural food production
• Support and promote agro-forestry, afforestation and re-afforestation to enhance livelihood systems and environmental resources
• Support investments in infrastructure, including roads, water, power, communications and markets, throughout the country to increase agricultural productivity
• Promote integrated climate change adaptation in agricultural development programmes and policies
• Improve weather forecasts and climatic change information dissemination to support communities respond to new opportunities and challenges
• Promote Urban and Peri-Urban agriculture to improve food availability and access for better nutrition.
2.1.3 Domestic, Regional and International Food Trade Kenya has increasingly become dependent on food imports (30-40%) to bridge the national deficit. This is attributed to declining per capita food production and self-sufficiency, urbanisation and globalisation trends and changing feeding habits. While consumers may benefit from cheap food imports, there should be deliberate efforts to improve local production and food distribution. Cross-border trade in the region has been on the increase which improves regional food availability. However, the major challenge is to improve on distributive and market efficiency to reduce the cost of production for enhanced competitiveness. Whereas some parts of the country occasionally experience surplus, poor infrastructural networks have hampered food distribution from surplus to deficit areas.
The objective is to promote national food availability and access through strategic liberalization of food trade and private sector participation along the value chains.
Strategic interventions:• Review and harmonise food and related trade policies and regulations to promote domestic, regional
and international food trade
• Increase competitiveness of local agricultural produce by addressing the cost of production including infrastructural constraints
• Support harmonization of regional and international food safety and quality standards and regulations
• Institutionalize multi-sectoral food and agricultural trade, policy formulation, implementation and coordination
• Negotiate for the removal of free trade barriers to trade by trade partners
2.1.4 Agro-Processing and Value-AdditionThe returns to agricultural production are relatively low as most produce is sold in its primary form. Small scale farmers operate at the lower levels of the commodity value-chains, with low profit margins, owing to their inability to engage in cottage industries or farm level agro-processing and value-addition. Whereas most of Kenya’s high quality agricultural produce such as tea and coffee is widely used for blending relatively low quality produce from other countries, the additional proceeds from the resultant products do not benefit the producers. The country has not adequately promoted the use of appropriate technology for value-addition by small and medium scale enterprises. This has been exacerbated by inadequate infrastructure and insufficient access to sources of credit, knowledge and skills on appropriate technology.
The objectives is to increase the level of value-addition for agricultural produce meant for domestic and export markets through adoption of appropriate technology and enhance net returns.
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Strategic interventions:• Provide incentives to promote value-addition and agro-processing industries both in rural and urban
areas.
• Establish a fund to support SMEs involved in agro-processing and other means of value-addition
• Empower youth and women to utilize allocated development funds for promotion of value-addition, cottage type industries and agro-processing development
• Develop key infrastructure such as roads, power and water both in rural and urban areas to stimulate development of value-addition processes
• Capacity development of agro-processors, particularly SMEs, to meet relevant quality and safety standards
• Promote research and adoption of appropriate food processing methods and equipment suitable to the needs of small scale enterprise
• Promote technology incubation or value addition equipment development
2.1.5 Storage facilitiesDuring periods of sufficient rainfall, Kenya often realises surplus harvests of many agricultural commodities, particularly maize, fruits, milk and pasture/fodder. However, a significant proportion of produce is lost due to inadequate and inappropriate storage facilities, poor storage practices and lack of deliberate initiatives in post-harvest management. It has been estimated that post-harvest losses for small scale producers for maize range from 30–40%; up to 50% for fruits and about 7% for milk per annum.
Although the country generally lacks storage capacity, there are pockets of surplus capacity spread across the country under the management of National Cereals and Produce Board (NCPB). Out of the total NCPB storage capacity of 21 million bags (1.89 million tonnes), on average only about 40% of this is utilized. Farmers are at times forced to dispose of their produce at very low prices during glut periods due to lack of appropriate storage facilities.
The objectives are to promote appropriate storage practices and expansion of storage facilities to extend shelf life and reduce farm losses.
Strategic interventions:• Promote appropriate household post harvest handling of produce and food storage structures and
practices for improved food and nutrition security
• Develop farmers’ capacity to manage appropriate storage facilities from community to national level.
2.1.6 Strategic Food ReserveThe Strategic Food Reserve, currently managed by NCPB, comprises of mainly maize grain. The reserve acts as a buffer to stabilize supply of cereals in the market. The Strategic Food Reserve Trust Fund is also meant to cushion farmers from depressed market prices during glut periods, and to provide a first line of protection for coping with food emergencies. The recommended stocking level of the SFR, is at least 4 million Bags (3.6million MT) plus a cash equivalent for the same quantity of grain. However, NCPB is often not able to make prompt purchases of grain for the strategic reserve owing to insufficient funds. Further, other foods, other than maize should be included in the SFR.
The objective therefore is to diversify and attain sufficient nutritious foods in the SFR to stabilize food supply and staple food market prices.
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Strategic interventions:• Increase budget support to the SFR to include other critical foodstuffs such as sorghum, millet, rice,
pulses, milk, meat, fish, root crops, fruits, nuts and livestock feeds.
• Regularly review the appropriate stocks and cash levels for the SFR based on demographic, economic and climate dynamics.
• Institutionalise and strengthen management of the Strategic Food Reserve (SFR) at national and county levels.
• Encourage continuous research and technology transfer for effective management of the SFR
2.1.7 Commercialization of AgricultureThe vision of the Government is to transform Kenya’s agriculture into a profitable commercially oriented, internationally and regionally competitive Sector that provides gainful employment. Currently, the major hindrances to commercialization of agriculture include low profitability of the agricultural sector due to high cost of production, poor access to agricultural support services, multiple taxation, and inefficient market systems. The sector can provide gainful employment and income if productivity and profitability area guaranteed.
The objective is to increase net incomes from farming and related value chain activities.
Strategic interventions:• Build the capacity of farmers, SMEs and Cooperatives to undertake farming as a business along
commodity value-chains
• Strengthen support services including extension and provision of financial services for sustainable commercialization of Agriculture.
• Support marketing of agricultural produce and products both locally and internationally.
• Promote the development and consumption of locally produced agricultural products.
• Promote linkages between supply and market demands through Public Private Partnerships.
• Strengthen legislation of food marketing and institutions to protect all actors along commodity value chains
• Expand food production through irrigation especially in the ASALs
• Promote agricultural research, innovation and technology transfer and uptake in production and post harvest management
• Streamline the taxation regime for food commodities to avoid multiple taxation along the value chains
2.2 Food AccessibilityFood access is ensured when all households and individuals within those households have sufficient resources to obtain appropriate foods for a nutritious diet. It is dependent on the level of household resources: – capital, labour and knowledge; and on food prices. Access is influenced by the ability of individuals and households to produce their own food in sufficient quantity and to generate sufficient income to purchase food, effectiveness and efficiency of infrastructure, effectiveness of food distribution systems and the affordability of food prices. Other limiting factors include: control of productive resources (land, seed and water), governance, legal and regulatory frameworks, the macroeconomic environment, gender dynamics, disabling diseases, emergencies and conflicts.
High poverty levels have affected household access to food. While most of the poor live in rural areas, the number of urban poor is rising fast and requires special focus and support. Kenyans living in urban areas
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mainly rely on markets for some or all of their food needs, therefore there is need to improve markets and access to food.
2.2.1 Improvement and Expansion of On-Farm and Off-Farm Employment
Agricultural enterprises provide the bulk of employment to the rural population. However, income levels in these areas are generally low with high unemployment rates. These have exacerbated rural-urban migration putting pressure on the services and resources in urban centres. The high unemployment rates and low incomes are due to limited access to productive resources, low technology uptake, inadequate marketing infrastructure, low value-addition initiatives and inadequate regulatory frameworks.
The target of the government is to collaborate with other stakeholders in the creation of on-farm jobs to increase on-farm employment at a rate of 5% per year on a sustainable basis; and double the share of off-farm employment with respect to on-farm employment.
The objective is to support measures that enhance rural employment opportunities as a means of increasing the level of food and nutrition security.
Strategic interventions:• Support measures that improve security and access to land, water and technologies especially by
women, pastoralists and child-headed households.
• Support cooperatives, out-grower schemes and fair trade policies to increase the share of small producers in the production and export of high value crops and livestock.
• Review minimum wages regularly to taking into account the food and nutrition needs, inflation rates and labour productivity.
• Simplify business registration, licensing and regulation through the introduction of multi-user licences and operationalization of the Single Business Permits to minimize bureaucracy.
• Provide legal and institutional support to small rural enterprises
• Enhance linkages with training institutions to diversify technological innovations, research and development
• Strengthen business linkage opportunities by encouraging the establishment of agro-processing enterprises.
• Support investment in rural infrastructure including access roads and locally generated renewable energy to lower production and marketing costs.
2.2.2 Improvement of Urban and Peri-Urban Food AccessibilityUrban and peri-urban agriculture is increasingly being practiced and holds potential to improved food access and overall food and nutrition security in these areas. However, to date, there has been inadequate support, guidance and effort to develop this potential. Past policies and strategies did not adequately address chronic food insecurity of urban and peri-urban poor. Additionally, regulatory guidelines do not guarantee the safety and quality of food produced, sold and consumed in these areas.
Though the informal sector provides the bulk of employment opportunities, the wages are generally low. While the government has taken some measures to provide a favourable environment for urban food trade, the production, value addition and processing activities are not closely monitored resulting in the emergence of new challenges of food safety and quality assurance. The situation is further exacerbated by uncoordinated and poor waste management, and lack of safe water for irrigation.
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Domestic and industrial wastewater is at times used in urban farming because it is the only reliable source of water for irrigation. However, use of untreated wastewater introduces the risk of exposure to high microbial and chemical contaminants by handlers and consumers of the agricultural produce. Poor waste disposal may also increase the risk of contamination of crops and farm produce.
The objective is to promote and regulate safe peri-urban agriculture for enhanced food security, and to promote employment creation activities for improved household incomes in order to enhance food accessibility in the urban and peri-urban settings.
Strategic interventions:• Fast track implementation of the micro, small and medium enterprises (MSME) policy.
• Review and streamline regulatory frameworks governing urban and peri-urban agriculture.
• Review and streamline regulatory frameworks governing formal and informal sectors focusing on employment creation and poverty alleviation.
• Support and promote mechanisms that enhance agro-processing, small businesses and entrepreneurial skills.
• Provide an appropriate working environment and suitable zones for the informal sector.
• Support activities that enhance the income generation capacity of vulnerable people with special needs..
• Promote urban and peri-urban agricultural extension services for safe food production
2.2.3 Improving Food Access and Functioning of MarketsEfficient and effective markets are a pre-requisite for optimum benefit for producers, intermediary traders, processors and consumers. There are on-going government efforts to enhance infrastructure development geared towards addressing inadequate access to markets. The key market infrastructure includes roads, power, telecommunications, work spaces, water and sanitation, among others. Furthermore, poor market information systems have significantly contributed towards poor functioning of the markets.
The objective is to improve market infrastructure, marketing skills and information systems for effective and efficient market functioning and access to food.
Strategic interventions:• Establish and maintain efficient market infrastructure to facilitate food access.
• Develop capacity building programs for food producers and traders.
• Improve governance and accountability of service providers in development and modernization of food commodity markets.
• Enforce the physical planning rules and regulations in market systems.
• Develop a comprehensive data base for agricultural products, markets and an information flow system for food market players.
2.2.4 Cultural, Social and Political Aspects in Food AccessCultural, social, governance and political factors play a key role in food production, processing, distribution, storage and consumption. Culture is known to influence intra-household food access. Women play a key role in primary agricultural production. Men and youth are more interested in cash intensive activities leaving the perceived low income generating food production to the women. This has contributed to the current status of food insecurity since women do not have adequate access to improved technologies and other productive resources. There is need to integrate more men and youth in food value chain systems.
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Food accessibility is further influenced by the political environment which is exacerbated by the slow pace of appropriate policy development and implementation, corruption, lack of accountability and poor governance.
Lack of basic water and sanitation services also perpetuate the cycle of poverty, reduces household resources and opportunities to access nutritious foods. The poorest households spend a significant proportion of their income on securing water for general household needs, including food preparation. This is often diverted from their meagre food budget, and even when food is available, sometimes households cannot afford water for cooking and drinking.
The objective is to mainstream cultural, social and political considerations in the food and nutrition security strategies and activities, with particular attention to vulnerable groups (such as women, children and PLWHA).
Strategic interventions:• Advocate for the enforcement of Human Right to Food and Nutritional Health; and protection from
hunger, discrimination of right holders by duty bearers.
• Sensitize communities to discard retrogressive cultural practices with regard to access to nutritious foods.
• Facilitate access to land and other production resources especially for youth and women
• Promote active involvement of youth and men in food production activities.
• Enhance access to technology and promote adoption by vulnerable groups especially women and youth
• Fast track development and implementation of policies that enhance access to food.
• Promote accountability and good governance at all levels.
2.3 Household Resource Productivity
2.3.1 Accessibility to Productive Resources for Rural Agriculture High levels of poverty in the country have exacerbated food insecurity and vulnerability problems. At the household level the problem of poverty includes, in addition to inadequate incomes, factors such as poor access to productive resources like land (including pasture), seeds, water, technology and affordable credit. Other limitations relate to inadequate knowledge on existing agricultural and livestock support services. There is unequal access to, control and management of productive resources across gender which needs to be addressed. Poor organisation of farmers and their institutions have further compromised their abil-ity to advocate and demand for better services. Disabling diseases such as HIV/AIDS pandemic have also impacted negatively on agricultural labour and service delivery, compounding the problem of erosion of productive resources.
The objective is to improve equity in access and control of productive resources and harness the existing potential of productive resources by all genders and vulnerable groups.
Strategic interventions: • Develop an Agriculture Land Use Master Plan
• Establish an efficient and easily accessible land registry system.
• Adopt participatory approaches to rural development and sustainable management of productive resources.
• Promote equitable access to, control and management of productive resources across gender.
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• Strengthen the capacity of communities to adapt to changing needs, environmental and socio-economic conditions.
• Promote technical and social options for improvement of productivity and incomes in marginal agricultural areas and other fragile ecosystems.
• Improve information flow and networking among stakeholders.
• Facilitate benefit sharing from community resources through sustainable management and conservation
2.3.2 Sustainable Intensification and Diversification of Agricultural Production Systems The growth rate in per capita food production has not kept pace with population growth rate in the country. High population density in high and medium agro-ecological areas has placed too much pressure on land leading to sub-divisions into non-economical units and encroachment into fragile ecosystems. In addition, over-reliance on rain-fed agriculture, unsustainable water, pastures and land use management practices have exacerbated this problem. High costs of inputs and limited diversification in terms of production of nutrient-rich foods have increased the risks of livelihood failure and health challenges. Increased produc-tivity of small land units and marginal ecosystems can be ensured through intensification of the production processes and diversification for adaptability to various agro-ecological zones.
The objective is to promote agricultural intensification through sustainable and efficient use of produc-tive resources and reduce the risk of livelihood failure and nutritional health challenges facing vulnerable households.
Strategic interventions:• Promote appropriate intensified and sustainable agricultural production systems that are friendly to
fragile ecosystems
• Promote diversification and production of nutrient rich foods
• Strengthen research and research-extension-farmer linkages to enhance flow and utilisation of technical information appropriate for intensified and diversified agricultural production systems.
• Support the development of training guidelines for the promotion of intensified and diversified agricultural production systems.
2.3.3 Urban and Peri-urban AgricultureAlthough urban and peri-urban areas have generally very small land holdings, there exists substantial po-tential for agricultural production. However, the urban by-laws discourage any agricultural activities within municipalities. There are instances where water from raw sewage, including waste products from indus-tries, is used to grow crops in urban and peri-urban areas. Keeping animals in urban and peri-urban areas can also be a public nuisance particularly in congested areas. There is need to develop guidelines for agri-cultural land use in urban and peri-urban areas.
The objective is to improve household food availability, through urban and peri-urban agriculture.
Strategic interventions:• Develop guidelines for urban and peri-urban agriculture
• Review the urban and peri-urban agriculture regulatory framework to align it with the developed legislation and guidelines.
• Target sensitization and capacity building of farmers and other stakeholders on good agricultural practices in urban and peri-urban areas.
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• Strengthen monitoring and surveillance system in enforcement of urban/peri-urban agricultural production rules and regulations.
2.3.4 Food Storage, Preservation and Value-additionThe post-harvest losses and food waste at household level as a result of poor storage facilities, utilization and handling practices are high. These ranges from 10% - 40% of maize produced locally, 50% of fresh vegetable produce and an average of 2-5% of milk produced per annum. There are also high levels of post-harvest contamination that pose health risk to consumers. Effective preservation and processing of food is hindered by factors such as access to and limited knowledge on storage and preservation techniques and fluctuations in output due to seasonality and over-reliance on rain-fed agriculture. There is need to enhance use and application of modern cost-effective food and forage storage and preservation technologies at household level for the realization of food and nutrition security.
The objective is to minimize post-harvest losses and waste at house-hold level by enhancing capacity of households in food and forage storage, preservation and processing /value addition.
Strategic interventions:• Sensitize and promote community based food storage and preservation.
• Promote research and development of appropriate technologies for food/forage handling, preservation, value-addition and storage.
• Enhance capacity of households on indigenous technical knowledge and appropriate safe handling, preservation, value-addition and storage technologies of food products.
• Facilitate development of support infrastructure for cold storage and processing in food production zones.
• Promote warehouse receipting systems for storage of grains and other foods in all counties
2.4 Food Safety And QualityThe Kenyan food safety and quality control system is multi-sectoral in approach and is embodied in various statutes implemented by various Government ministries/departments and regulatory agencies. This has cre-ated inefficiencies, gaps or lack of accountability in the national food safety control system resulting in re-currence of food related hazards, rejections of export food shipments and other undesirable consequences.
The National Food Safety Bill 2007, proposes to addresses Food Safety concerns in the broad areas of legislation, institutional framework, monitoring and evaluation, traceability, resources, information, educa-tion and communication. The Bill envisages protecting and promoting consumer health while facilitating the orderly development of the food industries as well as fair practices in food trade. This will also ensure the country fulfils the international obligations or conventions, particularly those arising from member-ship in international organizations such as in the World Trade Organization. Furtherance to this, through the implementation of the National Food Safety Policy, all the existing food control infrastructure and services will be effectively coordinated to eliminate areas of overlap and conflict. There is therefore need to develop participatory national food safety legislation to ensure the policy is implemented systematically and effectively. While the proposed National Food Safety Bill provides for the formal food safety control mechanisms, the responsibility of food safety rests with all players along the food chains.
The main objective is to establish and maintain a rational, integrated farm-to-fork food safety system and to protect the public health and nutrition.
Strategic interventions:• Review and harmonize the current laws and regulations to address emerging challenges pertaining
to food safety and provide for functional responsibilities along the food value chain at both
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national and counties levels.
• Enhance linkages between research and industry to promote food safety and quality control.
• Develop an effective farm to folk food safety monitoring and evaluation system to ensure that only safe food is availed to consumers.
• Strengthen capacity of institutions to undertake risk analysis and early warning at both national and county levels in order to prevent outbreak of food borne illnesses and diseases.
• Mobilize resources to mainstream food safety and quality concerns in programme planning and implementation at both national and county levels
• Develop a mechanism for certification and accreditation of food testing laboratories and maintain an inventory of certified/accredited laboratories for food testing and analysis
• Establish data banks on food safety at National and County levels by taking inventory of expertise and scientific works.
• Harmonize and strengthen inter-agency efforts in food safety and quality control monitoring to minimize overlaps and inter-agency conflicts.
• Develop a safeguard mechanism for safe food trade, communication, feedback and information dissemination for consumer protection and other food chain actors
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3.0 NUTRITION IMPROVEMENTAchieving food security will only translate to nutrition security if utilization component of food is well addressed. Agriculture production also leads to increased income. This is further enhanced with increased youth and women empowerment in agricultural production.
3.1 Nutrition Throughout Life CycleThis Policy Implementation Framework adopts a lifecycle approach, which focuses on the health and nutri-tion needs of individuals. The lifecycle approach focuses on the health and nutrition needs of individuals through the six stages of human developmental and physiological lifecycle. The six stages include; preg-nancy and the new-born, early childhood, late childhood, adolescence, adulthood and the older persons. The nutritional needs change with different physiological states and developmental life cycle stages in terms of specific nutrient types, amounts and varieties of food. Using the lifecycle approach will ensure that nutritional needs of different age groups and stages of life are addressed appropriately. This will entail promoting optimal maternal, infant and young child nutrition; and improving nutrition care and support systems for older children, adolescents, adults and elderly persons.
The objective is to maintain optimal nutrition for developmental and physiological functions at all stages throughout the human lifecycle.
Strategic interventions: • Develop, review and disseminate appropriate cohort specific nutrition guidelines
• Institutionalise routine assessment and monitoring of the nutritional status of all cohorts
• Strengthen and support nutrition support systems for all cohorts at community, health facilities and workplaces.
• Promote and scale up high impact nutrition interventions while addressing disparities in various contexts including informal child care centres
• Promote consumption of diversified and nutritionally adequate diet across cohorts in the lifecycle.
• Implement and enforce Food and Nutrition related legislation and regulations
• Strengthen linkages with other sectors to promote good nutrition in all cohorts.
• Strengthen and support integration of nutrition agenda in all agriculture sector projects and programs designs and plans in value chains and food security activities
• Promote hygienic food preparation, research and adoption of appropriate household food processing methods to reduce post-harvest losses and seasonality of food
3.2 Micronutrient Deficiency Prevention and ControlThere is a high prevalence of micronutrient deficiencies across the population in Kenya that affects mostly children under five years and women of reproductive age. There is a need to focus on micronutrients since they contribute to reduction in morbidity, mortality and improve overall development and well being of an individual. Strategies to alleviate micronutrient deficiencies include short term strategies such as supple-mentation, promotion of consumption of micronutrient rich foods and long-term strategies such as dietary diversification, fortification and public health measures, among others.
The objective is to reduce and prevent micro-nutrient deficiencies and disorders to promote public health among all cohort groups in Kenya.
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Strategic interventions: • Promote production, appropriate utilization and preservation of micronutrient-rich foods at
household level.
• Promote consumption of diversified and nutritionally adequate diets throughout the lifecycle.
• Formulate legislation to promote blending of flours using traditional high value crops to guarantee production, productivity and consumption of these crops for improved food and nutrition security.
• Scale-up programs to promote and facilitate fortification, or bio-fortification of widely consumed staple foods, cooking oils and sugar.
• Strengthen routine and therapeutic micronutrient supplementation (vitamin A, iron and folate, zinc) for children, women and identified vulnerable groups
• Scale up interventions on public health measures that prevent micronutrient deficiencies
• Develop a monitoring and evaluation system on micronutrient deficiency prevention and control.
• Develop, review and implement micronutrient guidelines and strategies
3.3 Nutrition Advocacy, Communication and Social Mobilization Food and nutrition promotion agenda has not been given the priority it deserves for a long time. There is need to advocate for promotion of food and nutrition agenda to ensure that it is well articulated and prior-itized by Government and other stakeholders in decision making and planning. Reducing malnutrition calls for a multi-sectorial focus, driven by a political good will that acknowledges the integral role that nutrition plays in ensuring a healthy population and productive workforce. At population level, nutrition knowledge is a key aspect in confronting malnutrition at all levels of society and in all sectors. Therefore, there is need to foster social mobilization and communication strategies in order to influence decision making, behaviour change and modelling for healthy lifestyles.
The objectives are:
i. To improve prioritization, generate demand and adoption of food and nutrition agenda
ii. To enhance knowledge on nutrition and encourage attitude change towards diets among the population for enhanced and healthy lifestyles.
Strategic interventions: • Increase and sustain the political prioritization of nutrition at both National and County
levels
• Improve and maintain an enabling policy environment in support of an affectively coordinated and integrated food and nutrition sector.
• Increase financial resource allocation and expenditure on nutrition programmes.
• Develop and implement a comprehensive nutrition advocacy, communication and social mobilization strategy.
• Scale up and strengthen the human capacity and skills for nutrition promotion in the sector
• Improve knowledge and attitudes on optimal nutrition for increased demand of nutrition services and practices
• Strengthen community engagement, participation and feedback mechanism in nutrition services and decision making processes
• Promote utilization of appropriate energy and time saving technologies for nutrition promotion.
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3.4 Nutrition and Infection Infection compromises the nutritional status of people, particularly the vulnerable who include children, pregnant and lactating women, and the elderly. Malnutrition is the single greatest underlying cause of child mortality in Kenya, estimated at 50%. Very often, infection and malnutrition become a spiral that leads to more illness and malnutrition, and for many, especially young children, to death. Improved survival and quality of life of individuals is therefore achieved through adequate nutrition. The aim of nutrition care and support for people with infections is to attain and maintain healthy weight and body composition, improve the immune system and optimize medical therapy. An integrated approach for nutritional care and support in disease management is necessary. Further, food safety in the home, at school lunch programs, and in the work place through the use of hygiene practices such as safe drinking water and washing of hands are cru-cial for food safety and disease prevention. Inadequate safe drinking water, poor sanitation, and improper hygiene often cause under-nutrition due to diarrheal and other intestinal tract diseases.
The objective is to improve the nutritional care, treatment and support during illness to support optimal body healing and functioning.
Strategic interventions:• Review, develop,and implement national guidelines and standards for nutritional care and support
during illness and diseases management.
• Strengthen the capacity of healthcare providers to give optimal nutrition care, treatment and support in management of illnesses/diseases
• Promote programs on awareness creation on disease prevention strategies at household level including investment in safe water and sanitation facilities
• Promote integration of water sanitation and hygiene with food and nutrition promotion
• Promote resource allocation and mobilization for medical nutrition therapy in all health facilities.
• Increase public awareness on nutrition management during infection and illness
• Promote appropriate management of malnutrition of pregnant and lactating women
• Strengthen referral mechanisms and linkage between the community and health facility
3.5 Nutrition and Non-Communicable DiseasesThere is an increase in the prevalence of Non-Communicable Diseases (NCDs) such as diabetes, obesity, heart disease, some cancers, kidney and liver diseases in Kenya. This is largely attributed to dietary change reflected in the consumption of foods low in fibre and highly refined foods high in fat, sugar, and salt. These changes have been occasioned by changing lifestyles due to increased urbanization and globalization. There is limited awareness in the population about the effects of these lifestyle changes on health. There is an urgent need to determine the magnitude and effect of these diseases and to address their prevention, control and management modalities.
The objective is to halt and reverse the prevalence of diet related NCDs and enhances their control and management.
Strategic interventions:• Develop and implement a national nutrition guidelines for the management of NCDs• Promote routine screening of diet related NCDs• Increase support to programs on Screening, assessment, prevention and management of diet related
NCDs. • Support research and monitor prevalence and trends of NCDs using the life cycle approach to create
healthy lifestyles and effective nutrition interventions
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• Sensitize and create awareness on the economic impacts of diet related NCDs and the importance of healthy lifestyles to prevent diet related diseases.
• Promote increased production and utilization of nutrient dense indigenous foods to prevent common nutrition related NCDs.
• Enhance public sensitization on healthy diets and lifestyles to reduce diet related diseases conditions.
3.6 Urban NutritionUrban poverty and vulnerability is on the increase affecting about 50% of the people living in informal set-tlements. Urban households spend up to 70 % of their income on staple foods, and are the most affected by inflation of basic food commodities. This impacts negatively on school attendance as families try to cope. On the other hand, there is an increase in diet related chronic diseases as a result of obesity due to utiliza-tion of highly processed foods. This poses a double burden of nutrition nationally.
The objective is to promote optimal nutrition and health for urban dwellers.
Strategic Interventions: • Establish an effective monitoring system to track urban malnutrition and other issues affecting people
living in urban areas.
• Analyse and address the barriers to multi-sectorial scaling up of high impact nutrition interventions in urban areas.
• Promote multi-sectoral coordination, joint planning and implementation by establishing linkages with relevant sectors for enhanced urban nutrition.
3.7 Nutrition in Schools, Public and Private InstitutionsGood nutrition is important for an active, productive and healthy life. Individuals who are confined or spend long hours away for their homes need special nutrition attention to ensure optimum nutritional health. There is need to review and harmonize guidelines for the achievement of adequate nutrition in schools, hospitals, institutions for higher learning, prisons, children’s homes, early childhood development centres, and homes for older persons, among others.
School meals and nutrition program in Kenya is one of the successful institutional meals programs. How-ever, this is only implemented in some parts of the country, mainly to address short term hunger. Many chil-dren go to school without breakfast and do not carry snacks to eat during time spent in school. This leads to under-nutrition and affects learning, resulting in poor performance, absenteeism and dropouts. There is need to improve nutrition status of school children to increase enrolment, retention and performance at school.
Malnutrition in early childhood affects school enrolment, retention and overall performance. Good nutri-tion therefore is essential to realise the learning potential of children and to maximise returns to educational investments. Nutrition education and promotion of good nutrition practices in schools are known to have a significant effect in fostering healthy eating habits. Further, schools provide an ideal setting to promote nutrition education and good nutrition habits early in life.
Institutional meals and nutrition needs to be regulated and monitored to ensure optimal nutrition for differ-ent target groups. Nutrition management in the hospital is disease specific and individualized. Currently, the health management system does not adequately respond to patients’ nutrition needs. In addition, regulatory mechanisms need to be developed or strengthened in order to monitor public health nutrition aspects in all institutions.
The objective is to transition institutional meals and nutrition programs to ensure optimal nutritional health for all individuals in the institutions.
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Strategic interventions: • Develop, harmonize and disseminate institutional meals and nutrition guidelines to promote the
provision of nutritious meals to individuals in schools, private and public institutions
• Promote appropriate food safety, water sanitation and hygiene interventions in all institutions where provision of meals is part of the programs.
• Promote establishment of agricultural production projects at institutions (gardens, livestock and fish) for diverse foods and income generation.
• Mainstream basic nutrition training curriculum for all meal service providers in schools and other institutions
• Enforce compliance to food standards through capacity building, certification and licensing of food handlers and other service providers in the institutions
• Promote use of time and energy saving technologies to enhance institutional capacity in providing nutritionally adequate diets.
• Establish linkages between routine health and nutrition services providers and institutions
• Scale up home grown institutional meals approaches in all areas
3.8 Food and Nutrition Education in Schools and Institutions The current curriculum for primary and secondary schools, and institutions of higher learning does not include nutrition as a core subject. As a result, a significant proportion of the school population is not ad-equately sensitized on good nutrition. Nutrition education can be a long team measure in addressing the challenges of malnutrition through fostering long term healthy eating habits. This has immediate and long-term health benefits for individuals and their families..
The objective is to create and promote nutrition knowledge in schools and institutions for the achievement of optimal nutritional health and active life.
Strategic interventions: • Integrate food and nutrition education in school curricula at all levels including teacher
training, pre-service and in-service training institutions
• Build the capacity of school management and teachers on early identification of health and nutrition problems and timely referral for appropriate action.
• Develop, review and disseminate appropriate food and nutrition Information, Education and Communication (IEC) materials
• Strengthen and establish young farmers 4K and 4H clubs for demonstrations on production of nutrient rich foods that promote nutrition and health
• Promote linkages between routine health and nutrition services providers, including regular monitoring of nutritional status;
• Support the detection and referral of malnourished individuals to health facilities, counselling services, social protection, or meals programmes and other community agencies and services.
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4.0 FOOD AND NUTRITION DURING CRISIS AND EMERGENCY 4.1 Emergency PreparednessThe main disasters that lead to food and nutrition emergencies in Kenya are droughts, floods, fires, land-slides, armed conflict and displacements, human/wildlife conflicts, political upheavals, pest and diseases outbreak, market disruptions, food price fluctuations, chronic poverty and marginalization. Some disasters such as droughts and floods are predictable and can be planned for with a view to reducing their adverse impact. Generally, poor management of crises in the past have contributed to poor access to water, sanita-tion, health care and erosion of livelihoods, leading to emergencies. The Government is tasked with the protection of people’s right to adequate quantity and quality of food at all times and to ensure that food security and nutrition is sustained even in times of emergencies.
The objective of emergency preparedness is to reduce risk and vulnerability to food insecurity and malnu-trition occasioned by such disasters, thus preventing crises from developing into emergencies.
Strategic interventions: • Strengthen and support early warning system(s) to detect and provide timely crucial information on
potential food insecurity and malnutrition.
• Support integrated vulnerability analysis for emergency preparedness
• Establish and strengthen food and animal feed distribution infrastructure and networks in crisis prone areas.
• Enhance support to appropriate social protection (SP), schemes to protect vulnerable populations.
• Enhance budget support to the Strategic Food Reserves for maintenance of appropriate food reserve stocks and price controls.
• Enhance capacities and opportunities for improving and sustaining food security livelihood assets and strategies.
• Enhance the contingency funds to manage emerging food and nutrition crises.
• Support continuous peace building initiatives and enhancement of national security
• Develop capacity of disaster response institutions to mitigate disasters effectively.
4.2 Emergency ResponseEmergency interventions during crisis are always costly and outweigh the capacity of Government to re-spond in an effective and timely manner. The response to crisis has generally been affected by ineffective coordination, poor resource management and accountability. The decision making processes have been top-down sometimes leading to implementation of programmes in some instances without considering the preferential needs of the recipients. Poor and untimely responses in many cases has in the past led to an increase in malnutrition, loss of lives and livelihoods amongst the affected.
The Government is committed to reducing vulnerability to shocks and to assist those in need when emer-gencies occur and to reduce recurrent food insecurity and malnutrition. Food and nutrition emergencies arise when depleted food supplies are not replaced in the short term which predisposes people to a high risk, or actual rise in mortality due to acute malnutrition. This therefore is considered the most serious public health problem in an emergency. Emergency food security and nutrition interventions are intended to pro-tect affected populations to maintain access to adequate and nutritious food.
The objective is to establish a well-coordinated response mechanism that ensures all persons in emergen-cies receive timely and appropriate assistance to protect their food security and nutritional status and to avoid loss of lives and livelihoods.
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Strategic interventions:• Strengthen public-private sector for effective coordination mechanisms for efficient and
effective emergency response.
• Streamline and harmonies guidelines for timely management of targeted responses during emergencies
• Promote and support mechanisms for devolved decision making for emergency response
• Strengthen financial and technical capacity of devolved structures to respond to crisis.
• Promote timely operationalization of contingency programmes, plans and funds
• Promote priority intervention actions that minimize the loss of lives and livelihoods
• Promote emergency intervention programs that address special nutrition needs of the affected population.
• Establish an effective monitoring and evaluation system for the assessment of impacts of responses.
4.3 Recovery, Building Resilience and Long-Term DevelopmentRecovery from emergency situations has been poor leading to cumulative loss of livelihood assets. The problem has been accentuated by the climatic variability, global economic downturn, political uprising and conflict over resources. It is therefore necessary to deliberately plan for interventions that link emergency to recovery and long-term development to ultimately lift affected populations out of high vulnerability situ-ations.
All emergency response interventions should have recovery and long term development plans integrated in the programme design. To effectively address the issue of chronic poverty, it is essential to move poor households from relief to resilience and development. Traditionally emergency response and development programming have been distinctly separated in both Government and Development Partner programming.
The objective is to improve post-emergency recovery through resilience building and long term develop-ment in order to reduce vulnerability of the populations to food and nutrition insecurity.
Strategic interventions:• Invest in disaster recovery programmes to mitigate the impact of disasters
• Promote household and community managed disaster risk reduction and resilience building measures
• Promote appropriate social protection schemes to protect communities from food and nutrition insecurity.
• Support integration of Supplementary and Therapeutic feeding programs for populations with specific nutrition needs.
• Promote and support livelihood recovery programs by addressing primary production factors to improve food availability and access.
• Promote programs that activate market functioning and service provision
• Support primary health care/essential nutrition action programmes to promote health and nutrition security.
• Enhance school enrolment, retention and completion rates among food insecure households through appropriate programming.
• Establish and promote livelihood insurance schemes to cushion and support communities to recover from emergencies
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5.0 FOOD AND NUTRITION INFORMATION & COMMUNICATION5.1 Data Collection and Information Management There are many organizations, both government and non-governmental, involved in food and nutrition programs. Currently, there are several information systems serving different sub-sectors of the agricultural sector yet these are not linked in any way. This situation is compounded by the lack of a harmonised ag-ricultural information management system. Most analyses in food and nutrition are usually conducted for specific purposes and therefore limited in scope and depth. Capacity for cross-sectoral analysis of food and nutrition security is inadequate. There is need to enhance capacity and coordination of food and nutrition information and knowledge systems, including data collection and management.
The objective is to enhance capacity for cross-sectoral data collection and management and coordination to facilitate information sharing and widespread utilization.
Strategic interventions: • Establish and strengthen coordination mechanisms on food and nutrition security
information systems.
• Strengthen capacity of the relevant institutions in cross-sectoral data collection and management at national and county levels.
• Streamline management and sharing of food and nutrition security information and knowledge management systems across sectors.
• Conduct inventory/diagnosis and needs assessment of data collection and management systems for both short and long-term decision making.
• Standardize and harmonize data sets and storage between the two levels of government and in various institutions for improved data sharing.
• Review existing legislation on data collection and sharing to enhance access and transparency
• Develop and implement an audit and validation mechanism to data collection and management
5.2 Information, Education and Communication Although food and nutrition information is available from various sources, the awareness of its existence among the population is low. Information generation and dissemination are not demand driven at the mo-ment. The general packaging and medium of communication are also not always appropriate to the needs of the users. There is therefore, a need to link appropriately packaged information to potential users at all levels.
Strategic interventions: • Strengthen the capacity to collect, collate, analyse and disseminate food and nutrition security
information among all stakeholders.
• Develop and implement communication strategy for food and nutrition security information.
• Develop a mechanism to ensure smooth flow of information between generators and uses of food and nutrition security information
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6.0 INSTITUTIONAL, LEGAL FRAMEWORK AND FINANCINGIntroductionPast food policies in Kenya have not been very successful in addressing food and nutrition insecurity in part because of lack of a results and implementation framework. Other factors that have contributed to inadequacies in implementation include inadequate budgetary allocations, unstable macro-economic condi-tions, limited involvement of all stakeholders, inadequate sectoral coordination, and weak monitoring and evaluation systems.
This chapter sets out the implementation framework consisting of institutional and legal framework, fund-ing, and implementation matrix. The framework takes into consideration the wide range of actors who will be involved in the implementation of the NFNSP. The chapter thus describes a coordinated framework for effective management of resources, by building on the existing structures to implement programs and pro-jects. However, successful implementation requires a parallel advocacy plan based on principles of social justice and equity, environmental sustainability and health as they relate to issues of nutrition and food.
6.1 Institutional Framework Improvement in the country’s food and nutrition security requires multi-dimensional and multi-sectoral in-terventions. In order to achieve the overall goal of food and nutrition security, the complexities of the four dimensions; availability, accessibility, utilization and stability must be addressed concurrently by establish-ing effective linkages for collaboration and coordination of all sectors.
The existing structures lack clarity of function and are not effectively linked and coordinated. As a result, there are gaps and overlaps in dealing with implementation of food and nutrition policies and programs at both national and county levels. It is therefore important to strengthen linkages and put in place institutional structures involving the National and County governments, development partners’ private sector, civil so-ciety, and local communities. To achieve this, certain steps must be taken to establish functional, organiza-tional and legal frameworks. These include establishing effective leadership, coordination and stakeholder platforms at all levels that require the setting up of a National Food and Nutrition Security Council, at both levels Government, Food and Nutrition Security Steering Committees and Secretariats; and/or strengthen-ing Food and Nutrition Security Stakeholder Technical Committees.
The envisaged structures are essential for creating an enabling environment to facilitate multi-sectorial stakeholder participation. These will also enable effective flow of information from policy making to the implementation and beneficiary levels. Figure 3 shows the recommended National Food and Nutrition Se-curity Policy implementation coordination structure.
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Figure 2: National Food and Nutrition Security Policy Implementation Coordination Structure
6.1.1 National Structures
National Food Security and Nutrition CouncilThe National Food and Nutrition Security Council will be the highest decision making body in the proposed structure. It will provide leadership and a national platform for review of progress on implementation of the National Food and Nutrition Security Policy. The Council will:
• Direct commitment of national resources for effective implementation of the FNS policy
• Provide policy direction, guidance and oversight on food and nutrition security matters
• Direct commitment of national resources for effective implementation of the Food and Nutrition Security strategy
• Approve and oversee the implementation of the National Food and Nutrition Implementation Framework
• Ensure mainstreaming of national food and nutrition policy function by the national and county governments.
Membership of the CouncilThe membership of the Council shall be drawn from both state and non-state actors working on diverse is-sues and in diverse ways in the area of food nutrition and security.
The Membership shall include the following:
i. The Presidency , Chair
ii. Chair of the Council of Governors
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iii. Cabinet Secretaries responsible for matters related to Food and Nutrition Security: Agriculture, Livestock, Fisheries, Health, The National Treasury, Devolution, Planning, Interior ,Coordination of National Government, Water, Irrigation, Education, Industrialization and Enterprise Development
iv. The Head of the National Food and Nutrition Security Secretariat will be an Ex-officio member and Secretary to the Council.
v. The Council may co-opt the following and not limited to representatives from: Strategic Food Reserve/Strategic Food Trust Fund, Apex body for Consumers, Apex body for farmers, Apex body for the private sector, Donors/Development Partners, Civil Society Organizations representative, the United Nations; Science, Research media and Academia
Meetings of the Council1) The Council shall meet at least two times in every financial year and not more than six months shall
elapse between the date of one meeting and the date of the next meeting.
2) The Presidency may convene a special meeting of the Council where it is expedient for the transaction of the business of the Council.
National Food Security and Nutrition Steering CommitteeThe National Food and Nutrition Steering Committee (NFNSC) shall be composed of Principal Secretaries of implementing/line ministries and representatives of the County Executive Committees. The committee shall be chaired by a Principal Secretary on rotational basis as determined by the Committee. The Head of the NFNS Secretariat shall be the secretary of Steering Committee. The committee shall meet at least once every quarter in a fiscal year.
The National Food and Nutrition Steering Committee will:
• Recommend for approval Policies to the Council,
• Provide Policy direction, guidance and oversight to implementing agencies
• Prepare the National Food and Nutrition Security status report to the Council
• Facilitate resource mobilization, allocation, supervision and guidance for FNSP implementation.
• Facilitate cross-section collaboration and cooperation between government ministries, development partners, civil society, the private sector, and academia in addressing Food and Nutrition Security matters
• Facilitate capacity building, research and analysis to improve food and nutrition security
• Coordinate development of national gender and inter-generational responsive public education strategy and implementation program for Food and Nutrition Security
National Food and Nutrition Secretariat (NFNS) It is recommended that The National Food and Nutrition Secretariat (NFN Secretariat) be set up in the Of-fice of the President. The Secretariat shall be headed by a Chief Executive Officer, and will be the Secretary to the Council. The Secretariat shall have at least four desks for coordinating emergencies; monitoring of food production, availability and access; food safety and standards; and monitoring of the SFR. It will work with all relevant institutions to ensure that they work collectively in addressing issues of food and nutrition in the country.
The Secretariat shall be the center of coordination of all actors. It will draw two critical factors into the institutional coordination process and decision making. Firstly it will bring Government and all stakehold-ers (public and private) together; and secondly ensure strong technical competencies are included and co-ordinated in addressing national food and nutrition security challenges. The inclusion of various relevant sectors and stakeholders will ensure appropriate linkages such that each will contribute from their own
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technical and operational base to achieving the immediate and longer-term objectives. An important early task for the NFN Secretariat is to establish the right set of committees, technical working groups and draw appropriate stakeholders into them.
The mandates of the National Food and Nutrition Secretariat will be to:
• Provide technical support and back-up to the Food and Nutrition Security Council and Steering Committee
• Collate, consolidate, monitor & review progress on performance of key food and nutrition performance indicators and reports
• Analyse budget performance of food and nutrition programmes, constraints to implementation, and provide strategic direction.
• Coordinate development, formulation, review and implementation of national policy, programs, projects and plans that promote food and nutrition security across sectors.
• Monitor and support joint monitoring of food and nutrition security situation, emergency response, including SFR, food safety and quality control
• Support, joint monitoring and evaluation of food and nutrition plans and strategies including ensuring that international obligations are met.
• Facilitate and coordinate broad, multi-sectoral collaboration for effective implementation of all food and nutrition programs in the country.
• Set standards for Food and Nutrition Security actions during and after emergencies
• Convey executive decisions and recommendations to relevant stakeholders
• Create and manage a database on food and nutrition security interventions.
• Prepare progress reports for the NFNSC.
6.1.2 County Institutional Structures In line with the policy on devolution, counties will establish their local coordination structures. County Food and Nutrition Steering Committees will be established supported by a County Food and Nutrition Security Secretariat. The Steering Committees will be chaired by the Governors in each County.
The general role of the county institutions will be to plan, coordinate, implement and monitor food and nutrition security activities. A County may directly establish County Stakeholder Technical Committees (STCs) incorporating recognized local institutions, including communities’ and other stakeholders’ partici-pation to effectively address food and nutrition security concerns.
The Council of GovernorsThe Council of Governors (CoG) deal collectively with matters of public policy and governance that con-cern Counties. In this respect, the role of the Council of Governors shall include identifying priority food and nutrition security programs for their counties in line with the National Policy; considering matters of common interest to County governments and promoting best practice where necessary; mitigating food in-security by promoting linkages between various stakeholders and the national government; and monitoring the implementation of inter- agency and inter-county agreements on food and nutrition security.
County Food and Nutrition Steering Committees (CFNSC) The County Food and Nutrition Security Steering Committees shall provide leadership, oversight and policy guidance to achieve FNS objectives at the county level. The committees will facilitate appropriate linkages between diverse sectors operating in the county to facilitate stakeholder collaboration and harmonization of their activities to achieve the developmental goals. The committees shall approve and monitor all food
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and nutrition security programs in the county, mobilize resources and recommend commitment of county resources to facilitate implementation of the Food and Nutrition Security programs.
Specific functions of the Steering Committee will be to:
• Provide policy direction, guidance and oversight to implementing agencies at the county level.
• Facilitate preparation and approval of the County Food and Nutrition Security status report for the county executive committee for necessary action.
• Facilitate resource mobilization and allocation for implementation of the FNS activities.
• Facilitate cross-sector collaboration and cooperation between departments, development partners, civil society, the private sector, and academia.
• Facilitate undertaking of research, analysis and uptake to improve food and nutrition security
• Provide the vital link to the County Executive Committee, Assembly and National -level committees.
County Food and Nutrition Security Secretariats (CFNSS) The County FNSS will be set up in the department of Agriculture, Livestock and Fisheries and directly sup-port the County FNS Steering Committee. It will be responsible for facilitating cross sector collaboration of all stakeholders in the county level. Their role will be to convey decisions of the steering committee and executive to the stakeholder technical; committees and ensure their responses and activities are appropri-ately synchronized. The main functions of the Secretariat will be:
• Consolidate, monitor & review progress on performance of key food and nutrition security indicators.
• Coordinate development, review and implementation of county plans, programs and projects that promote food and nutrition security.
• Support, joint monitoring and evaluation of food and nutrition plans and strategies.
• Coordinate development, review and implementation of County plans, programs and projects that promote food and nutrition security.
• Collate and review progress monitoring reports from counties’ food and nutrition security programs and projects.
• Facilitate and coordinate policy and strategy harmonization, review and formulation as necessary,
• Monitor implementation of policies and convey executive decisions and recommendations to relevant stakeholders.
• Coordinate response and the participation of relevant ministries, institutions, stakeholders for effective implementation of food and nutrition programs in the country.
• Apply National Standards for FNS interventions during emergency and recovery stages in the county.
• Facilitate appropriate horizontal and vertical linkages to promote broad, multi-sectoral collaboration between all stakeholders.
• Prepare quarterly reports on implementation plans and progress reports and report to the NFNS Responsible for knowledge management to facilitate information sharing among all actors, and archiving of FSN data.
• Responsible for consolidation and sharing of food security updates with the national secretariat and communication of feedback to counties.
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6.1.3 Stakeholder Technical Committees for Food and Nutrition (STC-FN) The STC-FN will provide a platform for cooperation, collaboration and coordination of all food and nutri-tion security programmes. They will be the technical advisory groups responsible for generating pertinent information on food and nutrition security programs to be shared with the Secretariats. The Committees will plan jointly to create synergies and harmonization of programs to avoid overlap and gaps in activities of independent organizations. The stakeholder committees will specifically be responsible for:-
• Implementation and adherence to all relevant government policies and legislation.
• Generation, analysis and sharing of food and nutrition security data and information
• Facilitation and implementation of food security and nutrition security programs and projects
• Implementation protocols and standards on food security and nutrition interventions and responses
• Provision of support to the national and county Food and Nutrition Secretariat (NFNS)
6.2 Legal FrameworkThe “right to food” is a human right. This was first formally recognized by the United Nations in 1948, the Universal Declaration of Human Rights (UDHR), UDHR Article 25, protecting the right for people to feed themselves in dignity. Further, at the UN World Food Summit of 1996, the Heads of States and Govern-ments reaffirmed the right of everyone to have access to safe and nutritious food, consistent with the right to adequate food and the fundamental right of everyone to be free from hunger. They pledged their political will and commitment to achieving food security for all and eradicate poverty and hunger in all countries. In 1990, the United Nations set the Millennium Development Goal to halve the number of people suffering from hunger by 2015. Later, in September 2015, Kenya was among 153 United Nations (UN) countries that unanimously adopted the 17 Sustainable Development Goals of Agenda 2030, among them the common goal to eradicate Hunger. To achieve this goal, everyone must play their part: governments, private sector, civil society and individuals. The Constitution of Kenya 2010: Article 43 (1) (c), Article 53 (l) (c), Article 21 and Article 27 guarantees the right to food and adequate nutrition and the universal right to food and nutritional health, and protection from discrimination.
The Policy implementation process shall involve revision of existing legislation and formulating new laws, regulations and guidelines to ensure availability and access of adequate, safe and quality food; and adher-ence to internationally recognized standards and nutritional guidelines. To ensure food and nutrition secu-rity is achieved, the National and County Governments shall:
• Review/Enact legislation for efficient and effective implementation of the FNSP at both national and county levels.
• Develop regulations and guidelines for implementation of the NFNS Policy
• Support measures to ensure compliance and enforcement of existing laws and regulations on Food and Nutrition Security.
• Establish or review existing laws, regulations and guidelines governing all institutions related to FNSP.
• Domesticate international and regional treaties, declarations and conventions related to food and nutrition security.
• Submit annual report to parliament on the national food and nutrition security status of the country in fulfilling its constitutional obligation.
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6.3 Financing the Implementation of the Food and Nutrition Security policyThere has been limited awareness and linkage between planning priorities and budgets for food and nutri-tion security. Awareness and commitment needs to be improved to ensure effective planning and increased budgetary allocations for food and nutrition security activities by all sectors. The National and County governments shall commit financial resources annually through the normal budgetary processes to meet the goals of the FNSP. In addition, the National and County Secretariats shall adopt clear and consistent strate-gies for advocacy and resource mobilization over the implementation period.
The County Secretariats will establish specific budget lines for administration, coordination and operational purposes, which should be approved by the County FNS Steering Committees. Detailed rationalised budg-ets developed through consultative processes involving various stakeholders will be drawn each year to fund specific activities of the Secretariats.
The objective is to achieve high level commitment and increase overall budgetary allocation for food and nutrition activities.
Strategic interventions• Introduce specific budget lines for sustainable implementation of Food and Nutrition Security
programs/projects at both National and County levels.
• Establish resource mobilization desks for the inclusion of all stakeholders in financing Food and Nutrition Security programs/projects
• Develop guidelines for access and allocation of Food and Nutrition Security funds by various stakeholders
• Establish a mechanism for maintaining accountability and auditing in utilization of the Food and Nutrition Security funds
34
35
7.0 IMPLEMENTATION MATRIXThe past Food and Nutrition Security Policies have not shown significant impact because Policy documents are often shelved and not implemented. This is partly attributed to lack of high level commitment and lead-ership in implementation of policies. Consequently, resources allocated for roll out and full implementa-tions of Policy interventions are usually inadequate. In this IF, it is recognized that a FNS policy without feasible plans, funds, and cross linkages between programs cannot work. The Implementation Matrix pre-sented in Appendix 1 highlights the desired objectives and outcomes, including the necessary interventions with associated indicative budgets for each program area. The mandates, roles and functions of the wide range of actors to be involved in its implementation and their contribution to the overall Policy objective is recognized.
The detailed indicative budgets on specific sub-programs are provided in the Implementation Matrix (Ap-pendix 1). The matrix indicates the critical interventions that should be undertaken according to the speci-fied time-frames in order to successfully achieve the desired food and nutrition security impact. This will require a combination of immediate, short term and long term interventions. The matrix is informed by estimates from ongoing FNS programs, including Vision 2030 among others. For each intervention area, lead ministries/agencies are identified (highlighted in the Table in Appendix 1) together with the collaborat-ing link agencies for which work plans and result matrices will be developed. It will be therefore important to harmonize all new and follow-on projects, matching the priorities identified, to support the priorities of this Implementation framework.
36
8.0 THE STRATEGIC RESULTS FRAMEWORK A key part of the Implementation Framework is the Strategic Results Framework that sets out the goals, objectives and outcomes that build a logical framework to achieve food and nutrition security (figure 3). This will create a strategic frame where programs fit together and support the higher level goal and objectives.
The Implementation Framework operates as an effective communication tool as it succinctly captures the elements of the multi-sector approach. Further, the harmonization of programs by the counties, develop-ment partners and other investors will be facilitated through the use of this Strategic Results Framework. The design of individual programs and the selection of their inputs, outputs and outcomes will be driven by this results framework. The existing food and nutrition programs operating across multiple sectors also have outcomes that support the planned results.
As illustrated in the results framework ( Figure 3), the first objective — improved (nutritious) food avail-ability and access — will be supported by achieving three outcomes, namely: improved household resource productivity; improved national food availability; and improved food/market access and incomes. The sec-ond objective — improved quality and safety of food — will be supported by achieving improved food safety and quality control, improved public food service and domestic water supply. The third objective — which is improved food utilization/consumption for maximum health and minimum disease, is expected to be achieved through four main outcomes: improved nutrition in public institutions and among consumers; improved food and nutrition education in schools; improved food nutrition in crisis and emergency; and im-proved food nutrition information and communication, and improved water availability, access and safety.
This Implementation Framework also provides a hierarchy of results and a set of indicators needed to design and implement a robust monitoring and evaluation (M&E) system. An effective M&E system is critical to monitoring and comparing county performance and information arising from the performance indicators will therefore be useful in revising and improving implementation of programs.
Program 2Improvement of food production
and processing
Program 3
Improvement of
household resource
productivity
Program 4Improvement of Food safety and
quality
Program 5Improvement of Food
Service and Public Health
Program 6Improvem
ent of Domestic
Water Supply
Program 7
Improvement of Nutrition
Program 8Improved Food and
Nutrition in Crisis and
Emergency
Program 9Improved Food and Nutrition
Education in
Institutions
Program 10
Improvement of
Domestic Water
Availability Supply
Program 1Improvement of food
and markets access
Result 1:Improved food availability and
access
Result 3: Improved Food Utilization and
Nutritional Health
Result 2:Improved Food
Quality and Safety
GOAL:Improved Food and Nutrition
Figure 3: Schematic Representation of the National Food and Nutrition Security Results Framework
37
9.0 MONITORING AND EVALUATIONIntroductionAn effective, harmonized and well coordinated Monitoring and Evaluation (M&E) framework is an im-portant aspect of the overall strategy given that a wide range of actors are involved in the implementation of the Food and Nutrition Security programs and for the management of the available resources. The aim is to determine a set of appropriate indicators to measure performance and results during implementation of the food and nutrition security programs. The common results framework in the implementation matrix will guide the development of objectively verifiable indicators and performance targets. Overall, a set of performance indicators for each thematic area are provided in Appendix 2.
The Secretariats will refer to the results framework to harmonize outcomes, and draw indicators for the performance targets at each level. The results framework provides missing linkage between policy and im-plementation of food and nutrition security programs and the results framework. This will show the causal linkage and enable effective performance monitoring toward achievement of our National Food and Nutri-tion Security Goal.
9.1 Rationale and ObjectivesMonitoring feedback for policy makers and other stakeholders on the outcomes of their interventions is important. The rationale for putting in place a food and nutrition security monitoring system is to provide feedback information concerning emerging developments, which in turn would form the basis for program design/redesign and implementation during planning. A participatory M&E system helps to improve pro-gram design and delivery; and also provides the basis for timely corrective actions in case of poor per-formance. The objectives is to institutionalise effective M&E and link Food and Nutrition Security invest-ments to other development programs.
A robust monitoring and evaluation tool shall be designed to collect and analyze information on all indica-tors covering the four food and nutrition security pillars. This will effectively stimulate the active participa-tion and reporting of all stakeholders in order to ensure improved planning and implementation of programs towards the achievement of the common FNS goal.
9.2 Performance Indicators The monitoring and evaluation of policy impact on food and nutrition security would require taking into account the long term measurement of global level performance indicators and the national sectoral goals and objectives. Careful selection of indicators at all levels is therefore crucial for effective monitoring and evaluation. The selection of program performance indicators should take place at the design stage of each of the food and nutrition security programs areas, and harmonized with the Strategic Results Framework (Figure 3).
The indicators should take into consideration the program objectives and outputs, and include performance measures for activities and inputs. Outcome or impact indicators measure the effect of activities in respect of the extent to which they meet the set objectives, while process and output indicators measure how activi-ties are planned and implemented.
The national indicators considered in the M&E framework is illustrated in Table 3. The elements of food security and nutrition as illustrated in Figure 1 and the goals and programs of the FSNP-IF shown in Figure 3 provide a framework for determining the major categories of indicators related to the four dimensions of food and nutrition security; —improved food availability, increased food access, increased stability in food pro-duction, reduced vulnerability and nutritional adequacy. These indicators include increased food production, improved food access and food markets, increased income of households and individuals, reduced inflation, reduced consumer price index, and increased employment opportunities. Others are stable food production, increased food stocks, increased food intake, more appropriate food use, and increased nourishment. Howev-
38
er, the precise indicators and measures will depend on the program and aspect of food security it is addressing, taking into account the specific nature of target groups, such as women, children and farmers, consumers e.t.c.
39
10 RISK ASSESSMENTRisk analysis is the systematic use of available information to determine how often specified events may occur and the magnitude of their consequences. Risk evaluation is used to determine risk management pri-orities whereby the level of risk is compared against predetermined standards or target risk levels.
The successful implementation of the FNSP will require enhanced coordination of the relevant stakehold-ers. In addition, political goodwill and support is necessary to provide an enabling environment for policy implementation, including adequate resources and accountability. The threats to food and nutrition security require constant monitoring and assessment for appropriate mitigation and accountability measures.
The highly consultative process through which the policy and Implementation Framework were developed provides an opportunity for the harmony and therefore efficiency with which the implementing minis-tries and other collaborators will perform. Furthermore, considering that Kenya has successfully managed food and nutrition security crisis and emergencies, through the Kenya Food and Nutrition Security Meeting (KFSM), the institutional memory will provide vital lessons learnt for this implementation framework for the Policy. Table 3 and Table 4 show the risk priority listing, risk analysis and evaluation matrix.
Table 1: Priority listing of risks
Likelihood of OccurenceImpact
High Medium Low
Highf 5 4 3Medium 4 3 2Low 3 2 1
Key: The Numers represent the risk ranking:- Where 5 is High and 1 is Low
Table 2: Risk Analysis and Evaluation Matrix
Risk event Risk consequence Likelihood Impact Risk priority Strategy Responsibility
Inadequate political support
Inadequate funding affecting implementation
Medium High 4 •Adapt FSNP-IF to the changed political landscape, identifying new key stakeholders and frameworks in which they operate
•Stakeholder advocacy to maintain momentum for implementation.
• Empowerment of rural communities in the monitoring process.
FNS Council,Development Partners Civil society
Inadequate funding
•Activities slowed or halted.
• Implementation linkages and relationships disrupted.
High High 5 •Maintain dialogue with Development Partner funders to facilitate funding forecasts.
• Identify possible alternative funding streams.
• Identify and adopt contingency plans based on priority interventions.
FNS Council,FNS Secretariats, Development Partners
40
Risk event Risk consequence Likelihood Impact Risk priority Strategy Responsibility
Mechanisms for financial management and external funding not consolidated
Timely implementation of activities disrupted
medium High 3 Streamline financial management system with a view to enhancing accountability and reducing red-tape.
FNS Council, Development Partners
Disasters (drought, floods, landslides, fires, earthquakes)
•Unable to respond to disasters on time and therefore unable to achieve the national/county FSNS goals and objectives
Medium High 5 •Monitor situation and develop contingency plans.
•Estsblish contingency fund for Instituting mitigation plans and early response.
•Mainstream in all relevant sectors.
FNS Council, FNS Secretariats, Development Partners
Deterioration in security
• Interruption of FNS programs, projects and communication infrastructure. Human safety risk.
Medium High 4 Continous monitoring through early warning system and development of effective contingency plans
FNS Council, FNS Secretariats, Ministry of Interior and Coordination of Government.
Poor adherence to financial agreements
• Ineffective and inefficient program implementation.
•Poor accountability and credibility in implementation of FNS programs and
Low Medium 3 •All stakeholders to promote accountability as part of program sensitization and ensure transparent procedures.
•Ensure monitoring systems are in place with appropriate mechanisms for enforcing compliance consistent with legislative requirements.
•Enhance feedback mechanisms between implementers and accounting officers.
FNS Council, Development Partners
Resistance to collaboration by key stakeholders
•Fragmentation and duplication of FNS programs and projects
•Lack of accountability, confusion and mistrust among stakeholders
Low High 4 • Initiate regular dialogue with stakeholders at all levels.
•Sensitization and development of stakeholder operational and consultation procedures
• Joint planning and prioritization of interventions by all stakeholders
•Regular reporting and briefings on the programs.
FNS CouncilFNS Secretariats, Development Partners Beneficiary communities
41
Risk event Risk consequence Likelihood Impact Risk priority Strategy Responsibility
Poor resource absorption and responsive capacity management of the collaborating partners
•Resource wastage.•Support
constricted.•FSNP-IF
objectives not realised to the detriment of beneficiaries.
Medium Medium 4 •Sound and effective work plans
•Streamlining and reduction of ecessive procurement procedures and bureaucracy.
•Effective monitoring and support at all levels.
FNS Secretariat, Development Partners
42
APP
ENDI
X I:
IMPL
EMEN
TATIO
N M
ATR
IX
FOO
D SE
CUR
ITY
PRIO
RITY
ARE
AS,
RES
ULTS
, IN
TERV
ENTIO
NS
AN
D BU
DGET
S
RE
SULT
AR
EA
1:I
MPR
OV
ING
FO
OD
AVA
ILA
BIL
TY
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
2.1
Nat
iona
l foo
d Av
aila
bilit
y2.
1.2.
Impr
ovin
g do
mes
tic fo
od
avai
labi
lity
To in
crea
se fo
od
prod
uctiv
ity a
nd
prod
uctio
n of
food
th
at is
div
ersi
fied
affor
dabl
e an
d ab
le to
mee
t
dive
rse
nutri
tiona
l re
quire
men
ts o
f all
peop
le.
Agr
icul
tura
l fun
d Es
tabl
ishe
dEs
tabl
ish
an A
gric
ultu
ral D
evel
opm
ent F
und
200
2017
-202
2M
OA
LF,
Tre
asur
y,
DP,
CG
Fund
ing
to a
gric
ultu
re se
ctor
en
hanc
ed to
10%
of n
atio
nal b
udge
t.In
crea
se fu
ndin
g to
the
food
and
agr
icul
ture
se
ctor
s to
10%
of t
he n
atio
nal b
udge
t20
17-2
022
Sust
aina
ble
food
pro
duct
ion
syst
ems
prom
oted
Prom
ote
sust
aina
ble
food
pro
duct
ion
syst
ems
100
2017
-202
2M
OA
LF,
CG
, DP,
Incr
ease
d nu
trien
t-ric
h fo
ods
prod
uced
Prom
ote
prod
uctio
n of
trad
ition
al h
igh
valu
e an
d nu
trien
t-ric
h fo
ods
250
2017
-202
2M
OA
LF,
CG
Irrig
atio
n an
d w
ater
man
agem
ent
syst
ems p
rom
oted
and
supp
orte
dPr
omot
e an
d su
ppor
t sus
tain
able
irrig
atio
n an
d w
ater
man
agem
ent s
yste
ms
100
2017
-202
2M
WI,
MO
ALF
, DP,
C
GIm
prov
ed a
cces
sibi
lity
to a
fford
able
fa
rm in
puts
and
cre
dits
.Im
prov
e ac
cess
ibili
ty to
affo
rdab
le fa
rm in
puts
an
d cr
edits
700
2017
-202
2M
OA
LF,
CG
, DP,
Incr
ease
d co
nser
vatio
n of
Nat
ural
re
sour
ces.
Prom
ote
natu
ral r
esou
rce
man
agem
ent f
or
impr
oved
liv
elih
oods
100
2017
-202
2M
OA
LF,
CG
, MEN
R,
DP
Incr
ease
d in
vest
men
ts in
in
fras
truct
ure
deve
lopm
ent t
o in
crea
se
food
pro
duct
ion
and
avai
labi
lity
Supp
ort i
nves
tmen
ts in
infr
astru
ctur
e, to
in
crea
se fo
od p
rodu
ctio
n; a
nd a
vaila
bilit
y40
020
17-2
022
MO
AL
F, C
G, D
P
Clim
ate
chan
ge a
dapt
atio
n an
d m
itiga
tion
prac
tices
in a
gric
ultu
ral
deve
lopm
ent p
rogr
amm
es a
nd p
olic
ies
adop
ted
Prom
ote
inte
grat
ion
of c
limat
e ch
ange
ad
apta
tion
and
miti
gatio
n pr
actic
es in
ag
ricul
tura
l dev
elop
men
t pro
gram
mes
and
po
licie
s
8020
17-2
022
MO
AL
F, C
G, M
WI,
MEN
R, D
P
Urb
an a
nd p
eri-u
rban
agr
icul
ture
pr
omot
ed fo
r bet
ter f
ood
and
nutri
tion
secu
rity.
Prom
ote
Urb
an a
nd P
eri-U
rban
agr
icul
ture
to
impr
ove
food
ava
ilabi
lity
and
acce
ss fo
r bet
ter
nutri
tion
100
2017
-202
2M
OA
LF,
CG
, DP,
43
RE
SULT
AR
EA
1:I
MPR
OV
ING
FO
OD
AVA
ILA
BIL
TY
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
Sub
Tota
l2,
030
2.1.
3 D
omes
tic,
Reg
iona
l and
In
tern
atio
nal F
ood
Trad
e
To p
rom
ote
natio
nal
food
ava
ilabi
lity
and
acce
ss th
roug
h st
rate
gic
liber
aliz
atio
n of
food
trad
e an
d pr
ivat
e se
ctor
pa
rtici
patio
n al
ong
the
valu
e ch
ains
Har
mon
ized
food
and
rela
ted
trade
po
licie
s and
regu
latio
ns to
enh
ance
fo
od fl
ow.
Rev
iew
and
har
mon
ise
the
exis
ting
food
and
re
late
d tra
de p
olic
ies a
nd re
gula
tions
2020
17-2
022
MO
TE
&I,
MFA
Impo
ved
acce
ss to
food
by
addr
essi
ng
the
high
cos
t of p
rodu
ctio
n.In
crea
se th
e co
mpe
titiv
enes
s of K
enya
’s
agric
ultu
ral p
rodu
ce b
y ad
dres
sing
the
high
co
st o
f pro
duct
ion.
5020
17-2
022
MO
AL
F, C
G, M
FA
Incr
ease
d do
mes
tic, r
egio
nal a
nd
inte
rnat
iona
l foo
d tra
de
Prom
ote
dom
estic
, reg
iona
l and
inte
rnat
iona
l fo
od tr
ade
100
2017
-202
2M
OT
E&
I, M
FA,
EAC
& IT
Food
safe
ty a
nd q
ualit
y st
anda
rds a
nd
regu
latio
ns h
arm
oniz
ed.
Supp
ort h
arm
oniz
atio
n of
regi
onal
and
in
tern
atio
nal f
ood
safe
ty a
nd q
ualit
y st
anda
rds
and
regu
latio
ns to
impr
ove
heal
th
100
2017
-202
2M
OH
, MO
ALF
, MFA
Agr
ibus
ines
s Cou
ncil
esta
blis
hed
and
oper
atio
naliz
edIn
stitu
tiona
lize
mul
ti-se
ctor
al fo
od a
nd
agric
ultu
ral t
rade
, pol
icy
form
ulat
ion
impl
emen
tatio
n an
d co
ordi
natio
n (C
reat
e an
ag
ribus
ines
s Cou
ncil)
200
2017
-202
2M
OA
LF,
MO
TE&
In
dust
rializ
atio
n
Trad
e su
bsid
ies a
nd o
ther
bar
riers
by
trade
par
tner
s neg
otia
ted
and
rem
oved
Neg
otia
te fo
r the
rem
oval
of f
ree
trade
bar
riers
by
trad
e pa
rtner
s10
2017
-202
2M
OT
E&
I, Tr
easu
ry,
MO
ALF
,In
reas
ed ir
rigat
ed a
gric
ultu
reIm
prov
e irr
igat
ion
infr
astru
ctur
e to
pro
mot
e irr
igat
ed a
gric
ultu
re60
2017
-202
2M
oWI,
MoA
LF
Incr
ease
d w
ater
har
vest
ing
and
stio
rage
Wat
er h
arve
stin
g a
nd st
orag
e50
2017
-202
2M
oWI,
MoA
LF
Sub
Tota
l
590
44
RE
SULT
AR
EA
1:I
MPR
OV
ING
FO
OD
AVA
ILA
BIL
TY
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
2.1.
4 A
gro-
Proc
essi
ng a
nd
Valu
e-A
dditi
on
To in
crea
se th
e le
vel
of v
alue
-add
ition
for
agric
ultu
ral p
rodu
ce
mea
nt fo
r dom
estic
an
d ex
port
mar
kets
th
roug
h ad
optio
n of
app
ropr
iate
te
chno
logy
.
Tax
ince
ntiv
es to
pro
mot
e va
lue-
addi
tion
and
agro
-pro
cess
ing
indu
strie
s bot
h in
rura
l and
urb
an
area
s in
plac
e
Prov
ide
tax
ince
ntiv
es to
pro
mot
e va
lue-
addi
tion
and
agro
-pro
cess
ing
indu
strie
s bot
h in
ru
ral a
nd u
rban
are
as
500
2017
-202
2Tr
easu
ry,
MO
ALF
, MO
TE&
In
dust
rializ
atio
n
Fund
for s
uppo
rting
SM
ES in
Agr
o-pr
oces
sing
est
ablis
hed
Esta
blis
h a
fund
to su
ppor
t SM
Es in
volv
ed
in a
gro-
proc
essi
ng a
nd o
ther
mea
ns o
f val
ue
addi
tion
500
2017
-202
2Tr
easu
ry, M
OA
LF,
MO
TE&
I
Incr
ease
d nu
mbe
r of y
outh
and
w
omen
acc
essi
ng a
lloca
ted
fund
s for
in
vest
men
t in
valu
e-ad
ditio
n, c
otta
ge
indu
strie
s and
agr
o-pr
oces
sing
Empo
wer
you
th a
nd w
omen
to u
tiliz
e al
loca
ted
fund
s for
pro
mot
ion
of v
alue
-ad
ditio
n, c
otta
ge in
dust
ries a
nd a
gro-
proc
essi
ng d
evel
opm
ent.
500
2017
-202
2M
OT
E&
I, Tr
easu
ry,
MO
ALF
,
Key
infr
astru
ctur
e su
ch a
s roa
ds,
pow
er a
nd w
ater
bot
h in
rura
l and
ur
ban
area
s to
stim
ulat
e de
velo
pmen
t of
val
ue-a
dditi
on p
roce
sses
dev
elop
ed
Dev
elop
key
infr
astru
ctur
e su
ch a
s roa
ds,
pow
er a
nd w
ater
bot
h in
rura
l and
urb
an a
reas
to
stim
ulat
e de
velo
pmen
t of v
alue
-add
ition
pr
oces
ses
800
2017
-202
2M
oI T
reas
ury,
DP
Agr
o-pr
oces
sors
, par
ticul
arly
SM
Es,
able
to m
eet i
nter
natio
nal q
ualit
y an
d sa
fety
stan
dard
s
Dev
elop
cap
acity
of a
gro-
proc
esso
rs,
parti
cula
rly S
MEs
, to
mee
t int
erna
tiona
l qu
ality
and
safe
ty st
anda
rds
100
2017
-202
2M
OT
E&
I, Tr
easu
ry,
MO
ALF
,
Res
earc
h fo
r app
ropr
iate
pro
cess
ing
met
hods
and
equ
ipm
ent s
uita
ble
to
smal
l sca
le e
nter
pris
e ne
eds p
rom
oted
an
d ad
optio
n
Prom
ote
rese
arch
and
ado
ptio
n fo
r app
ropr
iate
pr
oces
sing
met
hods
and
equ
ipm
ent s
uita
ble
to
smal
l sca
le e
nter
pris
e ne
eds
9020
17-2
022
MO
E, T
reas
ury
Incr
ease
d nu
mbe
r of v
alue
add
ition
pr
oduc
ts a
nd e
quip
men
t Pr
omot
e te
chno
logy
incu
batio
n or
val
ue
addi
tion
equi
pmen
t dev
elop
men
t.10
020
17-2
022
MO
TE
&I,
NA
CO
STI
Trea
sury
, MO
ALF
,Su
b To
tal
2,59
02.
1.5
Impr
ovin
g fo
od st
orag
e fa
cilit
ies
To p
rom
ote
appr
opria
te st
orag
e pr
actic
es a
nd
expa
nsio
n of
stor
age
faci
litie
s to
ext
end
shel
f life
and
redu
ce
farm
loss
es
Impr
oved
food
stor
age
stru
ctur
es a
nd
prac
tices
Prom
ote
appr
opria
te h
ouse
hold
food
stor
age
stru
ctur
es a
nd p
ract
ices
for i
npro
ved
food
and
nu
tritio
n se
curit
y
2520
17-2
022
MoA
LF
Impr
oved
inst
itutio
nal a
nd fa
rmer
s ca
paci
ty to
man
age
food
stor
age
faci
litie
s
Dev
elop
farm
ers’
capa
city
for m
anag
emen
t of
appr
opria
te st
orag
e fa
cilit
ies f
rom
com
mun
ity
to n
atio
nal l
evel
.
5020
17-2
022
MoA
LF
Sub
Tota
l75
45
RE
SULT
AR
EA
1:I
MPR
OV
ING
FO
OD
AVA
ILA
BIL
TY
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
2.1.
6 St
rate
gic
Food
Res
erve
To
div
ersi
fy a
nd a
ttain
su
ffici
ent n
utrit
ious
fo
ods i
n th
e SF
R to
st
abili
ze fo
od su
pply
an
d fo
od m
arke
t pric
es
Rec
omm
ende
d St
rate
gic
Food
R
eser
ve b
udge
t inc
reas
ed a
nd o
ther
cr
itica
l foo
d st
uffs i
nclu
ded:
sorg
hum
, m
illet
, ric
e, p
ulse
s, m
ilk, m
eat,
fish,
ro
ot c
rops
, fru
its, n
uts a
nd li
vest
ock
feed
s
Incr
ease
bud
get s
uppo
rt to
the
Stra
tegi
c Fo
od
Res
erve
to in
clud
e ot
her c
ritic
al fo
odst
uffs
such
as s
orgh
um, m
illet
, ric
e, p
ulse
s, m
ilk,
mea
t, fis
h, ro
ot c
rops
, fru
its, n
uts a
nd li
vest
ock
feed
s
39,0
0020
17-2
022
Trea
sury
, M
OA
LF, N
CPB
Ade
quat
e SF
R st
ock
and
cash
leve
ls
achi
eved
and
mai
ntai
ned
base
d on
de
mog
raph
ic, e
cono
mic
and
clim
ate
dyna
mic
s
Reg
ular
ly re
view
the
appr
opria
te st
ock
and
cash
leve
ls fo
r the
SFR
bas
ed o
n de
mog
raph
ic,
econ
omic
and
clim
ate
dyna
mic
s
2020
17-2
022
Trea
sury
, M
OA
LF, N
CPB
SFR
man
agem
ent i
nstit
utio
naliz
ed
and
esta
blis
hed
at b
oth
Nat
iona
l and
C
ount
y le
vels
.
Stre
ngth
en m
anag
emen
t of S
FR a
t nat
iona
l an
d C
ount
y le
vels
200
2017
-202
2M
OA
F, C
G
SFR
effe
ctiv
ely
man
aged
. En
cour
age
cont
inuo
us re
sear
ch a
nd te
chno
logy
tra
nsfe
r on
pres
erva
tion
tech
nolo
gies
In
stitu
tiona
lise
man
agem
ent o
f SFR
8020
17-2
022
MO
E, K
AR
LO
Sub
Tota
l39
,300
2.1.
7 C
omm
erci
aliz
atio
n of
Agr
icul
ture
To in
crea
se n
et
inco
mes
from
farm
ing
and
rela
ted
valu
e ch
ain
activ
ities
.
Cap
acity
of f
arm
ers,
SME,
co
oper
ativ
es t
o un
derta
ke fa
rmin
g as
a
busi
ness
enh
ance
d
Stre
ngth
en c
apac
ity o
f far
mer
s, SM
Es a
nd
Coo
pera
tives
to u
nder
take
farm
ing
as a
bu
sine
ss a
cros
s the
com
mod
ity v
alue
-cha
ins
100
2017
-202
2M
DP,
MO
ALF
, C
ount
y G
over
nmen
ts
Supp
ort s
ervi
ces i
nclu
ding
ext
ensi
on
and
prov
isio
n of
fina
ncia
l ser
vice
s fo
r sus
tain
able
com
mer
cial
izat
ion
of
Agr
icul
ture
stre
ngth
ened
Stre
ngth
en su
ppor
t ser
vice
s inc
ludi
ng
exte
nsio
n an
d pr
ovis
ion
of fi
nanc
ial s
ervi
ces
for s
usta
inab
le c
omm
erci
aliz
atio
n of
A
gric
ultu
re.
100
2017
-202
2M
DP,
MO
ALF
, C
ount
y G
over
nmen
ts
Con
sum
ptio
n of
loca
lly p
rodu
ced
agric
ultu
ral p
rodu
cts i
ncre
ased
Prom
ote
deve
lopm
ent a
nd c
onsu
mpt
ion
of
loca
lly p
rodu
ced
agric
ultu
ral p
rodu
cts.
100
2017
-202
2 M
OA
LF,
Cou
nty
Gov
ernm
ents
, MT&
In
dust
ryLi
nkag
es b
etw
een
supp
ly a
nd m
arke
t de
man
ds st
reng
then
ed.
Prom
ote
linka
ges b
etw
een
food
supp
ly a
nd
mar
ket d
eman
ds th
roug
h Pu
blic
Priv
ate
Partn
ersh
ips
3020
17-2
022
MD
P, M
OA
LF,
Cou
nty
Gov
ernm
ents
46
RE
SULT
AR
EA
1:I
MPR
OV
ING
FO
OD
AVA
ILA
BIL
TY
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
Legi
slat
ion
and
regu
latio
ns o
n fo
od
mar
ketin
g an
d in
stitu
tions
to p
rote
ct
all a
ctor
s alo
ng c
omm
odity
val
ue
chai
ns in
pla
ce
Stre
ngth
en le
gisl
atio
n an
d re
gula
tions
of f
ood
mar
ketin
g an
d in
stitu
tions
to p
rote
ct a
ll ac
tors
al
ong
com
mod
ity v
alue
cha
ins
2020
17-2
022
MD
P, M
OA
LF,
Cou
nty
Gov
ernm
ents
, K
AR
LO, A
FA
Agr
icul
tura
l res
earc
h, in
nova
tion
and
tech
nolo
gy tr
ansf
er p
rom
oted
Prom
ote
agric
ultu
ral r
esea
rch,
inno
vatio
n an
d te
chno
logy
tran
sfer
and
upt
ake
in p
rodu
ctio
n an
d po
st-h
arve
st m
anag
emen
t
6020
17-2
022
MD
P, M
OA
LF,
Cou
nty
Gov
ernm
ents
Taxa
tion
regi
me
to a
void
mul
tiple
ta
xatio
n al
ong
the
food
com
mod
ities
va
lue
chai
ns st
ream
lined
Stre
amlin
e th
e ta
xatio
n re
gim
e fo
r foo
d co
mm
oditi
es to
avo
id m
ultip
le ta
xatio
n al
ong
the
valu
e ch
ains
520
17-2
022
MD
P, M
OA
LF,
Cou
nty
Gov
ernm
ents
, K
AR
LO, T
reas
ury,
M
FASu
b To
tal
415
RE
SULT
AR
EA
1:I
MPR
OV
ING
FO
OD
AC
CE
SSIB
ILIT
Y
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
2.3
Nat
iona
l foo
d A
cces
sibi
lity
2.2.
1. Im
prov
emen
t an
d Ex
pans
ion
of
On-
Farm
and
Off-
Farm
Em
ploy
men
t
To e
nhan
ce ru
ral
empl
oym
ent
oppo
rtuni
ties a
s a
mea
ns o
f inc
reas
ing
the
leve
l of f
ood
and
nutri
tion
secu
rity
Impr
oved
acc
ess t
o H
ouse
hold
re
sour
ces
Supp
ort m
easu
res t
hat i
mpr
ove
secu
rity
and
acce
ss to
land
, wat
er a
nd te
chno
logi
es
espe
cial
ly b
y w
omen
, pas
tora
lists
and
chi
ld-
head
ed h
ouse
hold
s
200
2017
-202
2M
OA
LF,
Tre
asur
y,
DP,
CG
Prod
uctio
n a
nd m
arke
ting
of
smal
lhol
der p
rodu
ce e
nhan
ced.
Supp
ort c
oope
rativ
es, o
ut-g
row
er sc
hem
es a
nd
fair
trade
pol
icie
s to
incr
ease
the
shar
e of
smal
l pr
oduc
ers i
n th
e pr
oduc
tion
and
expo
rt of
hig
h va
lue
crop
s and
live
stoc
k
200
2017
-202
2M
OA
LF,
Cou
nty
Gov
ernm
ents
, MT&
In
dust
ry
Impr
oved
food
acc
ess
Rev
iew
min
imum
wag
es re
gula
rly to
take
ac
coun
t of f
ood
and
nutri
tion
need
s, in
flatio
n ra
tes a
nd la
bour
pro
duct
ivity
100
2017
-202
2M
OA
LF,
CG
, DP,
CG
47
RE
SULT
AR
EA
1:I
MPR
OV
ING
FO
OD
AC
CE
SSIB
ILIT
Y
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
Incr
ease
d fo
od tr
ade
Sim
plify
bus
ines
s reg
istra
tion,
lice
nsin
g an
d re
gula
tion
thro
ugh
the
intro
duct
ion
of
mul
ti-us
er li
cenc
es a
nd o
pera
tiona
lizat
ion
of th
e Si
ngle
Bus
ines
s Per
mits
to m
inim
ize
bure
aucr
acy
5020
17-2
022
MO
AL
F, C
G
Incr
ease
d fo
od p
rodu
ctio
nPr
ovid
e le
gal a
nd in
stitu
tiona
l sup
port
to sm
all
rura
l ent
erpr
ises
5020
17-2
022
MW
I, M
OA
LF, D
P,
CG
Incr
ease
d an
d di
vers
ified
food
pr
oduc
tion
Enha
nce
linka
ges w
ith tr
aini
ng in
stitu
tions
to
dive
rsify
tech
nolo
gica
l inn
ovat
ions
, res
earc
h an
d de
velo
pmen
t
250
2017
-202
2M
OA
LF,
CG
, DP,
Incr
ease
d fo
od tr
ade
and
valu
e ad
ditio
nSt
reng
then
bus
ines
s lin
kage
opp
ortu
nitie
s by
enc
oura
ging
the
esta
blis
hmen
t of a
gro-
proc
essi
ng e
nter
pris
es
400
2017
-202
2M
OA
LF,
CG
, MEN
R,
DP
Inpr
oved
food
acc
ess
Supp
ort i
nves
tmen
t in
rura
l inf
rast
ruct
ure
incl
udin
g ac
cess
road
s and
loca
lly g
ener
ated
re
new
able
ene
rgy
to lo
wer
pro
duct
ion
and
mar
ketin
g co
sts
200
2017
-202
2M
OA
LF,
CG
, DP
Sub
Tota
l1,
450
2.2.
2 Im
prov
emen
t of
Urb
an a
nd
Peri-
Urb
an F
ood
Acc
essi
bilit
y
To p
rom
ote
and
regu
late
safe
per
i-ur
ban
agric
ultu
re a
nd
to im
prov
e ho
useh
old
inco
mes
in o
rder
to
enh
ance
food
ac
cess
ibili
ty
Polic
y im
plem
ente
dFa
st tr
ack
impl
emen
tatio
n of
the
mic
ro, s
mal
l an
d m
ediu
m e
nter
pris
es (M
SME)
pol
icy.
2020
17-2
022
MO
TE
&I,
MFA
Reg
ulat
ory
fram
ewor
k in
pla
ce a
nd
enfo
rced
Rev
iew
and
stre
amlin
e re
gula
tory
fram
ewor
ks
gove
rnin
g ur
ban
and
peri-
urba
n ag
ricul
ture
.20
2017
-202
2M
OA
LF,
Cou
nty
Gov
ernm
ents
, MFA
Rev
iew
and
stre
amlin
e re
gula
tory
fram
ewor
ks
gove
rnin
g fo
rmal
and
info
rmal
sect
ors
focu
sing
on
empl
oym
ent c
reat
ion
and
pove
rty
alle
viat
ion.
5020
17-2
022
MO
TE
&I,
MFA
, EA
C &
IT, D
P, C
oG
48
RE
SULT
AR
EA
1:I
MPR
OV
ING
FO
OD
AC
CE
SSIB
ILIT
Y
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
Impr
oved
food
pro
cess
ing
skill
sSu
ppor
t and
pro
mot
e m
echa
nism
s to
enha
nce
agro
-pro
cess
ing,
smal
l bus
ines
ses a
nd
entre
pren
euria
l ski
lls.
200
2017
-202
2M
OH
, MO
ALF
, M
FA, D
P, C
oG
App
ropr
iate
wor
king
env
ironm
ent a
nd
suita
ble
zone
s for
the
info
rmal
sect
orPr
ovid
e an
app
ropr
iate
wor
king
env
ironm
ent
and
suita
ble
zone
s for
the
info
rmal
sect
or.
100
2017
-202
2M
OA
LF,
MO
TE&
In
dust
rializ
atio
n, D
P,
CoG
Inco
me
gene
ratio
n ca
paci
ty o
f vu
lner
able
peo
ple
enha
nced
Supp
ort a
ctiv
ities
that
enh
ance
the
inco
me
gene
ratio
n ca
paci
ty o
f vul
nera
ble
peop
le w
ith
spec
ial n
eeds
.
500
2017
-202
2M
OT
E&
I, Tr
easu
ry,
MO
ALF
, CoG
Safe
food
pro
duct
ion
in u
rban
and
pe
ri-ur
ban
area
sPr
omot
e ur
ban
and
peri-
urba
n ag
ricul
tura
l ex
tens
ion
serv
ices
for s
afe
food
pro
duct
ion
100
2017
-202
2M
OH
, MO
ALF
, M
FA, D
P, C
oGSu
b To
tal
990
2.2.
3 Im
prov
ing
Food
Acc
ess a
nd
Func
tioni
ng o
f M
arke
ts
To im
prov
e m
arke
t in
fras
truct
ure,
m
arke
ting
skill
s an
d in
form
atio
n sy
stem
s for
effe
ctiv
e an
d effi
cien
t mar
ket
func
tioni
ng a
nd fo
od
acce
ss
Impr
oved
mar
kets
acc
ess a
nd ro
ads
Mar
kets
inst
alle
d w
ith a
ppro
pria
te
faci
litie
s
Esta
blis
h an
d m
aint
ain
effici
ent m
arke
t in
fras
truct
ure
to fa
cilit
ate
food
acc
ess.
100
2017
-202
2Tr
easu
ry,
MO
ALF
, MO
TE&
In
dust
rializ
atio
n, C
oGC
apac
ity o
f foo
d pr
oduc
ers e
nhac
edD
evel
op c
apac
ity b
uild
ing
prog
ram
s for
food
pr
oduc
ers a
nd tr
ader
s.10
020
17-2
022
Trea
sury
, MO
ALF
, M
OTE
&I,
CoG
Impr
oved
gov
erna
nce
and
acco
unta
bilit
y of
mar
ket s
ervi
ce
prov
ider
s
Impr
ove
gove
rnan
ce a
nd a
ccou
ntab
ility
of
serv
ice
prov
ider
s in
deve
lopm
ent a
nd
mod
erni
zatio
n of
food
com
mod
ity m
arke
ts.
5020
17-2
022
MO
TE
&I,
Trea
sury
, M
OA
LF, C
oG
Impr
oved
phy
sica
l pla
nnin
g an
d ru
nnin
g of
food
mar
kets
En
forc
e th
e ph
ysic
al p
lann
ing
rule
s and
re
gula
tions
in m
arke
t sys
tem
s.20
2017
-202
2M
oI T
reas
ury,
Don
ors,
CoG
Mar
ket i
nfor
mat
ion
and
tech
nolo
gy
enha
nced
Dev
elop
a c
ompr
ehen
sive
dat
a ba
se fo
r ag
ricul
tura
l pro
duct
s, m
arke
ts a
nd a
n in
form
atio
n flo
w sy
stem
for f
ood
mar
ket
play
ers.
100
2017
-202
2M
OT
E&
I, Tr
easu
ry,
MO
ALF
, CoG
Sub
Tota
l37
0
49
RE
SULT
AR
EA
1:I
MPR
OV
ING
FO
OD
AC
CE
SSIB
ILIT
Y
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
2.2.
4 A
ddre
ss
cultu
ral,
Soci
al a
nd
Polit
ical
Asp
ects
aff
ectin
g Fo
od
Acc
ess
To m
ains
tream
cu
ltura
l, so
cial
an
d po
litic
al
cons
ider
atio
ns in
the
food
and
nut
ritio
n se
curit
y st
rate
gies
an
d ac
tiviti
es, w
ith
parti
cula
r atte
ntio
n to
vu
lner
able
gro
ups
Hum
an R
ight
to F
ood
and
nutri
tiona
l he
alth
effe
cted
Adv
ocat
e fo
r the
enf
orce
men
t of H
uman
R
ight
to F
ood
and
nutri
tiona
l hea
lth; a
nd
prot
ectio
n of
righ
t hol
ders
from
hun
ger a
nd
disc
rimin
atio
n of
by
duty
bea
rers
.
5020
17-2
022
Com
mun
ities
sens
itize
d on
re
trogr
essi
ve p
ract
ices
with
rega
rd to
in
divu
dual
s’ ac
cess
to n
utrit
ious
food
s.
Sens
itize
com
mun
ities
to d
isca
rd re
trogr
essi
ve
cultu
ral p
ract
ices
with
rega
rd to
acc
ess t
o nu
tritio
us fo
ods.
8020
17-2
022
Impr
oved
acc
ess t
o la
nd a
nd o
ther
pr
oduc
tion
reso
urce
s esp
ecia
lly fo
r yo
uth
and
wom
en
Faci
litat
e ac
cess
to la
nd a
nd o
ther
pro
duct
ion
reso
urce
s esp
ecia
lly fo
r you
th a
nd w
omen
2020
17-2
022
Invo
lvem
ent o
f you
th a
nd m
en in
food
pr
oduc
tion
activ
ities
enh
ance
dPr
omot
e ac
tive
invo
lvem
ent o
f you
th a
nd m
en
in fo
od p
rodu
ctio
n ac
tiviti
es40
020
17-2
022
Tech
nolo
gy a
cces
s and
ado
ptio
n by
vu
lner
able
gro
ups e
spec
ially
wom
en
and
yout
h en
hanc
ed.
Enha
nce
tech
nolo
gy a
cces
s and
ado
ptio
n by
vul
nera
ble
grou
ps e
spec
ially
wom
en a
nd
yout
h.
2020
17-2
022
Polic
ies t
o en
hanc
e fo
od a
cces
s in
plac
eFa
st tr
ack
deve
lopm
ent a
nd im
plem
enta
tion
of
polic
ies t
hat w
ill e
nhan
ce fo
od a
cces
s. 20
2017
-202
2
Acc
ount
abili
ty a
nd g
ood
gove
rnan
ce
enha
nced
at a
ll le
vels
Prom
ote
acco
unta
bilit
y an
d go
od g
over
nanc
e at
all
leve
ls.
4020
17-2
022
Sub
Tota
l63
0
50
RE
SULT
AR
EA
: 2.3
IMPR
OV
ING
HO
USE
HO
LD
RE
SOU
RC
E P
RO
DU
CT
IVIT
YPR
IOR
ITY
PR
OG
RA
M
AR
EA
S
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
2.3.
1 A
cces
sibi
lity
to P
rodu
ctiv
e R
esou
rces
fo
r Rur
al
Agr
icul
ture
To im
prov
e eq
uity
in
acce
ss a
nd c
ontro
l of
prod
uctiv
e re
sour
ces
and
har
ness
the
exis
ting
pote
ntia
l of p
rodu
ctiv
e re
sour
ces b
y al
l gen
ders
an
d vu
lner
able
gro
ups
Agr
icul
ture
land
use
Mas
ter P
lan
deve
lope
dD
evel
opm
ent o
f an
Agr
icul
ture
Lan
d U
se
Mas
ter P
lan
100
2017
-202
2
Effici
ent a
nd re
adily
acc
essi
ble
land
regi
stry
syst
em d
evel
oped
Esta
blis
h an
effi
cien
t and
eas
ily a
cces
sibl
e la
nd re
gist
ry sy
stem
.15
2017
-202
2
Sust
aina
ble
man
agem
ent o
f pr
oduc
tive
reso
urce
sA
dopt
par
ticip
ator
y ap
proa
ches
to ru
ral
deve
lopm
ent a
nd su
stai
nabl
e m
anag
emen
t of
prod
uctiv
e re
sour
ces.
2020
17-2
022
Impr
oved
acc
ess t
o, c
ontro
l an
d m
anag
emen
t of p
rodu
ctiv
e re
sour
ces a
cros
s gen
ders
Prom
ote
equi
tabl
e ac
cess
to, c
ontro
l and
m
anag
emen
t of p
rodu
ctiv
e re
sour
ces a
cros
s ge
nder
incl
udin
g w
omen
and
you
th.
2020
17-2
022
Cap
acity
of c
omm
uniti
es to
ad
apt t
o ch
angi
ng n
eeds
and
en
viro
nmen
tal a
nd so
cio-
econ
omic
co
nditi
ons s
treng
then
ed.
Stre
ngth
en th
e ca
paci
ty o
f com
mun
ities
to
adap
t to
chan
ging
nee
ds a
nd e
nviro
nmen
tal
and
soci
o-ec
onom
ic c
ondi
tions
.
100
2017
-202
2
Tech
nica
l and
soci
al o
ptio
ns fo
r im
prov
emen
t of p
rodu
ctiv
ity a
nd
inco
mes
in m
argi
nal a
gric
ultu
ral
area
s and
oth
er fr
agile
eco
syst
ems
prom
oted
.
Prom
ote
tech
nica
l and
soci
al o
ptio
ns fo
r im
prov
emen
t of p
rodu
ctiv
ity a
nd in
com
es in
m
argi
nal a
gric
ultu
ral a
reas
and
oth
er fr
agile
ec
osys
tem
s.
6020
17-2
022
Impr
oved
info
rmat
ion
flow
and
ne
twor
king
am
ong
stak
ehol
ders
Impr
ove
info
rmat
ion
flow
and
net
wor
king
am
ong
stak
ehol
ders
.20
2017
-202
2
Impr
oved
ben
efit s
harin
g fr
om
com
mun
ity re
sour
ces
Faci
litat
e be
nefit
shar
ing
from
com
mun
ity
reso
urce
s thr
ough
sust
aina
ble
man
agem
ent
and
cons
erva
tion
2020
17-2
022
350
51
RE
SULT
AR
EA
: 2.3
IMPR
OV
ING
HO
USE
HO
LD
RE
SOU
RC
E P
RO
DU
CT
IVIT
YPR
IOR
ITY
PR
OG
RA
M
AR
EA
S
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
2.3.
2 Su
stai
nabl
e In
tens
ifica
tion
and
Div
ersi
ficat
ion
of A
gric
ultu
ral
Prod
uctio
n Sy
stem
s
To p
rom
ote
agric
ultu
ral
inte
nsifi
catio
n th
roug
h su
stai
nabl
e an
d effi
cien
t us
e of
pro
duct
ive
reso
urce
s and
redu
ce
the
risks
of l
ivel
ihoo
d fa
ilure
Incr
ease
d ou
tput
per
uni
t are
aPr
omot
e ap
prop
riate
inte
nsifi
ed a
nd
sust
aina
ble
agric
ultu
ral p
rodu
ctio
n sy
stem
s th
at a
re fr
iend
ly to
frag
ile e
cosy
stem
s
1000
2017
-202
2
Impr
oved
div
ersi
ficat
ion
and
prod
uctio
n of
nut
rient
rich
food
sPr
omot
e di
vers
ifica
tion
and
prod
uctio
n of
nu
trien
t ric
h fo
ods
2520
17-2
022
Res
earc
h an
d re
sear
ch-e
xten
sion
-fa
rmer
link
ages
to e
nhan
ced
Stre
ngth
en re
sear
ch a
nd re
sear
ch-
exte
nsio
n-fa
rmer
link
ages
to e
nhan
ce fl
ow
and
utili
satio
n of
tech
nica
l inf
orm
atio
n ap
prop
riate
for i
nten
sifie
d an
d di
vers
ified
ag
ricul
tura
l pro
duct
ion
syst
ems.
5020
17-2
022
Trai
ning
gui
delin
es fo
r pr
omot
ion
of in
tens
ifica
tion
and
dive
rsifi
catio
n of
agr
icul
tura
l pr
oduc
tion
syst
ems d
evel
oped
Supp
ort d
evel
opm
ent o
f tra
inin
g gu
idel
ines
fo
r pro
mot
ion
of in
tens
ifica
tion
and
dive
rsifi
catio
n of
agr
icul
tura
l pro
duct
ion
syst
ems.
1020
17-2
022
2.3.
3 Im
prov
ing
Urb
an a
nd
Peri-
urba
n A
gric
ultu
re
To im
prov
e ho
useh
old
food
ava
ilabi
lity,
th
roug
h ur
ban
and
peri-
urba
n ag
ricul
ture
Gui
delin
es fo
r urb
an a
nd p
eri-
urba
n ag
ricul
ture
dev
elop
edD
evel
op g
uide
lines
for u
rban
and
per
i-urb
an
agric
ultu
re10
2017
-202
2
Urb
an a
nd p
eri-u
rban
agr
icul
ture
re
gula
tory
fram
ewor
k re
view
edR
evie
w th
e ur
ban
and
peri-
urba
n ag
ricul
ture
re
gula
tory
fram
ewor
k to
be
in li
ne w
ith th
e de
velo
ped
legi
slat
ion
and
guid
elin
es.
2020
17-2
022
Farm
ers s
ensi
tized
on
good
ag
ricul
tura
l pra
ctic
es in
urb
an a
nd
peri-
urba
n ar
eas
Sens
itiza
tion
and
capa
city
bui
ldin
g of
farm
ers
and
othe
r sta
keho
lder
s on
good
agr
icul
tura
l pr
actic
es in
urb
an a
nd p
eri-u
rban
are
as.
2020
17-2
022
Mon
itorin
g an
d su
rvei
llanc
e sy
stem
in e
nfor
cem
ent o
f urb
an/
peri-
urba
n ag
ricul
tura
l pro
duct
ion
rule
s and
regu
latio
ns st
reng
then
ed.
Stre
ngth
en m
onito
ring
and
surv
eilla
nce
syst
em in
enf
orce
men
t of u
rban
/per
i-urb
an
agric
ultu
ral p
rodu
ctio
n ru
les a
nd re
gula
tions
.
2020
17-2
022
2.3.
4 Im
prov
ing
Food
Sto
rage
, Pr
eser
vatio
n an
d Va
lue-
addi
tion
at
hous
ehol
d le
vel.
To m
inim
ize
post
-ha
rves
t los
ses a
nd w
aste
at
hou
se-h
old
leve
l by
enha
ncin
g ca
paci
ty
of h
ouse
hold
s in
food
an
d fo
rage
stor
age,
pr
eser
vatio
n an
d va
lue
addi
tion.
Com
mun
ity b
ased
food
stor
age
and
pres
erva
tion
syst
ems
prom
oted
Sens
itiza
tion
and
prom
otio
n of
com
mun
ity
base
d fo
od st
orag
e an
d pr
eser
vatio
n.20
2017
-202
2
52
RE
SULT
AR
EA
: 2.3
IMPR
OV
ING
HO
USE
HO
LD
RE
SOU
RC
E P
RO
DU
CT
IVIT
YPR
IOR
ITY
PR
OG
RA
M
AR
EA
S
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
App
ropr
iate
tech
nolo
gies
forf
ood/
fora
ge h
andl
ing,
pre
serv
atio
n,
valu
e-ad
ditio
n an
d st
orag
e in
pl
ace.
Prom
ote
rese
arch
and
dev
elop
men
t of
appr
opria
te te
chno
logi
es o
f foo
d/fo
rage
ha
ndlin
g, p
rese
rvat
ion,
val
ue-a
dditi
on a
nd
stor
age.
2020
17-2
022
Hou
seho
lds k
now
ledg
e on
ap
prop
riate
safe
han
dlin
g,
pres
erva
tion,
val
ue-a
dditi
on a
nd
stor
age
tech
nolo
gies
enh
ance
d
Enha
nce
capa
city
of h
ouse
hold
s on
indi
geno
us k
now
ledg
e an
d ap
prop
riate
safe
ha
ndlin
g, p
rese
rvat
ion,
val
ue-a
dditi
on a
nd
stor
age
tech
nolo
gies
of f
ood
prod
ucts
.
2020
17-2
022
Supp
ort i
nfra
stru
ctur
e fo
r col
d st
orag
e an
d pr
oces
sing
in fo
od
prod
uctio
n zo
nes p
rom
oted
.
Faci
litat
e de
velo
pmen
t of s
uppo
rt in
fras
truct
ure
for c
old
stor
age
and
proc
essi
ng
in fo
od p
rodu
ctio
n zo
nes.
1000
2017
-202
2
War
ehou
se re
ceip
ting
syst
ems f
or
stor
age
of g
rain
s and
oth
er fo
ods
prom
oted
Prom
ote
war
ehou
se re
ceip
ting
syst
ems
for s
tora
ge o
f gra
ins a
nd o
ther
food
s in
all
coun
ties
6020
17-2
022
Sub
Tota
l1,
370
RE
SULT
AR
EA
: 2.
4 IM
PRO
VIN
G F
OO
D S
AFE
TY
AN
D Q
UA
LIT
Y A
SSU
RA
NC
E
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
2.4
Prot
ect t
he
publ
ic h
ealth
and
nu
tritio
n of
all
Har
mon
izin
g th
e In
stitu
tiona
l an
d Le
gisl
ativ
e Fr
amew
ork
for p
rote
ctin
g fo
od sa
fety
and
qu
ality
.
To e
stab
lish
and
mai
ntai
n a
ratio
nal,
inte
grat
ed fa
rm-to
-fork
fo
od sa
fety
syst
em to
pr
otec
t pu
blic
hea
lth
and
nutri
tion
Law
s and
regu
latio
ns to
add
ress
em
ergi
ng c
halle
nges
per
tain
ing
to
food
safe
ty a
nd q
ualit
y re
view
ed
and
harm
oniz
ed.
Rev
iew
and
har
mon
ize
the
curr
ent l
aws a
nd
regu
latio
ns to
add
ress
em
ergi
ng c
halle
nges
pe
rtain
ing
to fo
od sa
fety
and
pro
vide
for
func
tiona
l res
pons
ibili
ties a
t alo
ng th
e fo
od
valu
e ch
ain
at b
oth
natio
nal a
nd c
ount
ies
leve
ls.
100
2017
-202
2M
oALF
, MoH
, MoD
P,
MTI
C, D
P, C
G
Enha
nced
link
ages
bet
wee
n re
sear
ch a
nd in
dust
ry to
pro
mot
e fo
od sa
fety
and
qua
lity
cont
rol.
Enha
nce
linka
ges b
etw
een
rese
arch
and
in
dust
ry to
pro
mot
e fo
od sa
fety
and
qua
lity
cont
rol.
2020
17-2
022
MoA
LF, M
oH, M
oDP,
M
TIC
, DP,
CG
To c
reat
ed e
ffici
enci
es
in th
e na
tiona
l foo
d sa
fety
con
trol s
yste
m,
An
effec
tive
farm
to fo
lk fo
od
safe
ty m
onito
ring
and
eval
uatio
n sy
stem
in d
evel
oped
.
Dev
elop
an
effec
tive
farm
to fo
lk fo
od sa
fety
m
onito
ring
and
eval
uatio
n sy
stem
to e
nsur
e th
at o
nly
safe
food
is a
vaile
d to
con
sum
ers.
2020
17-2
022
MoA
LF, M
oH, M
oDP,
M
TIC
, DP,
CG
53
RE
SULT
AR
EA
: 2.
4 IM
PRO
VIN
G F
OO
D S
AFE
TY
AN
D Q
UA
LIT
Y A
SSU
RA
NC
E
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(Mill
. KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
To re
duce
gap
s or
lack
of a
ccou
ntab
ility
re
sulti
ng in
recu
rren
ce
of fo
od re
late
d ha
zard
s,
Cap
acity
of i
nstit
utio
ns to
un
derta
ke ri
sk a
naly
sis a
nd e
arly
w
arni
ng e
nhan
ced.
Stre
ngth
en c
apac
ity o
f ins
titut
ions
to
unde
rtake
risk
ana
lysi
s and
ear
ly w
arni
ng a
t bo
th n
atio
nal a
nd c
ount
y le
vels
in o
rder
to
prev
ent o
utbr
eak
of fo
od b
orne
illn
ess a
nd
dise
ases
.
100
2017
-202
2M
oALF
, MoH
, MoD
P,
MTI
C, D
P, C
G
Incr
ease
d re
sour
ces f
or
mai
nstre
amin
g fo
od sa
fety
and
qu
ality
con
cern
s at a
ll le
vels
.
Mob
ilize
reso
urce
s to
mai
nstre
am fo
od sa
fety
an
d qu
ality
con
cern
s in
prog
ram
me
plan
ning
an
d im
plem
enta
tion
at b
oth
natio
nal a
nd
coun
ty le
vels
100
2017
-202
2M
oALF
, MoH
, MoD
P,
MTI
C, D
P, C
G
A m
echa
nism
for c
ertifi
catio
n an
d ac
cred
itatio
n of
food
test
ing
labo
rato
ries i
n pl
;ace
A
n in
vent
ory
of c
ertifi
ed/
accr
edite
d la
bora
torie
s for
food
te
stin
g an
d an
alys
is in
pla
ce
Dev
elop
a m
echa
nism
for c
ertifi
catio
n an
d ac
cred
itatio
n of
food
test
ing
labo
rato
ries a
nd
mai
ntai
n an
inve
ntor
y of
cer
tified
/acc
redi
ted
labo
rato
ries f
or fo
od te
stin
g an
d an
alys
is
2020
17-2
022
MoA
LF, M
oH, M
oDP,
M
TIC
, DP,
CG
Dat
a ba
nk o
n fo
od sa
fety
de
velo
ped.
Esta
blis
h da
ta b
ank
on fo
od sa
fety
at N
atio
nal
and
Cou
nty
leve
ls b
y ta
king
inve
ntor
y of
ex
perti
se a
nd sc
ient
ific
wor
ks.
2020
17-2
022
MoA
LF, M
oH, M
oDP,
M
TIC
, DP,
CG
A h
arm
oniz
ed a
nd c
oord
inat
ed
inte
r – a
genc
y in
stitu
tiona
l fr
amew
ork
in p
lace
.
Food
safe
ty re
gula
tions
that
are
in
con
form
ity w
ith lo
cal a
nd
inte
rnat
iona
l tra
de re
quire
men
ts
in p
lace
Har
mon
ize
and
stre
ngth
en in
ter-a
genc
y eff
orts
in
food
safe
ty a
nd q
ualit
y co
ntro
l mon
itorin
g to
min
imiz
e ov
erla
ps a
nd in
ter-a
genc
y co
nflic
ts.
2020
17-2
022
MoA
LF, M
oH, M
oDP,
M
TIC
, DP,
CG
A sa
fegu
ard
mec
hani
sm fo
r sa
fe fo
od tr
ade,
com
mun
icat
ion,
fe
edba
ck a
nd in
form
atio
n di
ssem
inat
ion
for c
onsu
mer
s pr
otec
tion
and
othe
r foo
d ch
ain
acto
rs in
pla
ce.
Dev
elop
a sa
fegu
ard
mec
hani
sm fo
r saf
e fo
od tr
ade,
com
mun
icat
ion,
feed
back
and
in
form
atio
n di
ssem
inat
ion
for c
onsu
mer
s pr
otec
tion
and
othe
r foo
d ch
ain
acto
rs
2020
17-2
022
MoA
LF, M
oH, M
oDP,
M
TIC
, DP,
CG
Sub
Tota
l42
0
54
NUT
RITIO
N IM
PRO
VEM
ENT
3.0
NU
TR
ITIO
N IM
PRO
VE
ME
NT
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(M
iLL
KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
3.1
Life
cycl
e A
ppro
ach
to N
utrit
ion
Impr
ovem
ent
To a
chie
ve
optim
al n
utrit
ion
deve
lopm
enta
l an
d ph
ysio
logi
cal
func
tions
at a
ll st
ages
th
roug
hout
hum
an
lifec
ycle
.
Dev
elop
ed, r
evie
wed
and
di
ssem
inat
ed a
ppro
pria
te
coho
rt sp
ecifi
c nu
tritio
n gu
idel
ines
Dev
elop
, rev
iew
and
dis
sem
inat
e ap
prop
riate
coh
ort s
peci
fic n
utrit
ion
guid
elin
es
105
2017
-202
2M
OH
, MO
ALF
, Cou
nty
Gov
ernm
ents
, Dev
elop
men
t and
im
plem
entin
g pa
rtner
s
Rou
tine
asse
ssm
ent a
nd
mon
itorin
g of
the
nutri
tiona
l st
atus
of a
ll co
horts
in
stitu
tiona
lized
Prom
ote
rout
ine
asse
ssm
ent a
nd
mon
itorin
g of
the
nutri
tiona
l sta
tus
of a
ll co
horts
at c
omm
unity
, hea
lth
faci
litie
s and
wor
kpla
ce
200
2017
-202
2M
OE,
Cou
nty
Gov
ernm
ents
, D
evel
opm
ent a
nd im
plem
entin
g pa
rtner
s, pr
ivat
e in
stitu
tions
Nut
ritio
n sy
stem
s for
all
coho
rts a
t com
mun
ity, h
ealth
fa
cilit
ies a
nd w
orkp
lace
st
reng
then
ed a
nd su
ppor
ted
Stre
ngth
en a
nd su
ppor
t nut
ritio
n sy
stem
s for
all
coho
rts a
t com
mun
ity,
heal
th fa
cilit
ies a
nd w
orkp
lace
600
2017
-202
2M
OH
,MO
PD, C
ount
y G
over
nmen
ts, D
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
priv
ate
inst
itutio
ns G
ood
nut
ritio
n pr
actic
es
amon
g al
l life
cycl
e co
horts
pr
omot
ed
Prom
ote
good
nut
ritio
n pr
actic
es
amon
g co
horts
80
020
17-2
022
MO
H, M
OE,
MoA
LF, C
ount
y G
over
nmen
ts,D
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
priv
ate
inst
itutio
nsC
onsu
mpt
ion
of d
iver
sifie
d an
d nu
tritio
nally
ade
quat
e di
et
acro
ss th
e lif
ecyc
le p
rom
oted
Prom
ote
cons
umpt
ion
of d
iver
sifie
d an
d nu
tritio
nally
ade
quat
e di
et a
cros
s th
e lif
ecyc
le.
800
2017
-202
2M
OH
, MO
DP,
MoA
LF, C
ount
y G
over
nmen
ts, D
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
priv
ate
inst
itutio
nsIm
plem
ente
d an
d en
forc
ed
food
and
nut
ritio
n re
late
d le
gisl
atio
ns a
nd la
ws
Impl
emen
t and
enf
orce
the
food
and
nu
tritio
n re
late
d le
gisl
atio
ns a
nd la
ws
500
2017
-202
2M
OH
, MO
WI,
MO
E, M
OD
P,
MoA
LF, C
ount
y G
over
nmen
ts,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
priv
ate
inst
itutio
ns,
Empl
oyer
sN
utrit
ion
agen
da in
all
agric
ultu
re se
ctor
pro
ject
s an
d pr
ogra
ms i
n de
sign
s and
pl
ans i
n va
lue
chai
ns a
nd fo
od
secu
rity
activ
ities
inte
grat
ed
Stre
ngth
en a
nd su
ppor
t int
egra
tion
of
nutri
tion
agen
da in
all
agric
ultu
re se
ctor
pr
ojec
ts a
nd p
rogr
ams d
esig
ns a
nd
plan
s in
valu
e ch
ains
and
food
secu
rity
activ
ities
6020
17-2
022
MO
H, M
oALF
, Cou
nty
Gov
ernm
ents
, Dev
elop
men
t and
im
plem
entin
g pa
rtner
s, pr
ivat
e in
stitu
tions
,
55
3.0
NU
TR
ITIO
N IM
PRO
VE
ME
NT
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(M
iLL
KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
Hyg
ieni
c fo
od p
repa
ratio
n,
rese
arch
and
ado
ptio
n of
ap
prop
riate
hou
seho
ld fo
od
proc
essi
ng m
etho
ds to
redu
ce
post
-har
vest
loss
es a
nd
seas
onal
ity o
f foo
d pr
omot
ed
Prom
ote
hygi
enic
food
pre
para
tion,
re
sear
ch a
nd a
dopt
ion
of a
ppro
pria
te
hous
ehol
d fo
od p
roce
ssin
g m
etho
ds
to re
duce
pos
t-har
vest
loss
es a
nd
seas
onal
ity o
f foo
d
600
2017
-202
2M
OH
, MoA
LF, C
ount
y G
over
nmen
ts, D
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
priv
ate
inst
itutio
ns,
Tota
l 3,
665
3.2.
Mic
ronu
trien
t D
efici
ency
Pr
even
tion
and
Con
trol
To p
reve
nt a
nd
redu
ce m
icro
-nut
rient
de
ficie
ncy
diso
rder
s,
Prod
uctio
n, b
io-f
ortifi
catio
n an
d pr
eser
vatio
n of
m
icro
nutri
ent-r
ich
food
s at
hous
ehol
d le
vel p
rom
oted
.
Prom
ote
prod
uctio
n, b
io-f
ortifi
catio
n an
d pr
eser
vatio
n of
mic
ronu
trien
t-ric
h fo
ods a
t hou
seho
ld le
vel.
900
2017
-202
2M
OA
LF,M
OH
, MO
E, C
ount
y G
over
nmen
ts, D
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
priv
ate
inst
itutio
ns, r
esea
rch
inst
itutio
nsC
onsu
mpt
ion
of d
iver
sifie
d an
d nu
tritio
nally
ade
quat
e di
et th
roug
hout
the
life
cycl
e pr
omot
ed.
Prom
ote
cons
umpt
ion
of d
iver
sifie
d an
d nu
tritio
nally
ade
quat
e di
et th
roug
hout
th
e lif
ecyc
le.
600
2017
-202
2M
OA
LF, M
OH
,MO
E, C
ount
y G
over
nmen
ts, D
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
priv
ate
inst
itutio
ns
Scal
ed u
p pr
ogra
ms t
o pr
omot
e an
d fa
cilit
ate
forti
ficat
ion
of w
idel
y co
nsum
ed st
aple
food
s, co
okin
g oi
ls a
nd su
gar.
Scal
e up
pro
gram
s to
prom
ote
and
faci
litat
e fo
rtific
atio
n of
wid
ely
cons
umed
stap
le fo
ods,
cook
ing
oils
an
d su
gar.
800
2017
-202
2M
OH
, MO
ALF
, Cou
nty
Gov
ernm
ents
, Dev
elop
men
t and
im
plem
entin
g pa
rtner
s, pr
ivat
e in
stitu
tions
Stre
ngth
ened
rout
ine
and
ther
apeu
tic m
icro
nutri
ent
supp
lem
enta
tion
(vita
min
A,
iron
and
fola
te, M
NPs
) for
ch
ildre
n, w
omen
and
iden
tified
vu
lner
able
gro
ups.
Stre
ngth
en ro
utin
e an
d th
erap
eutic
m
icro
nutri
ent s
uppl
emen
tatio
n (v
itam
in
A, i
ron
and
folia
te, z
inc)
for c
hild
ren,
w
omen
and
iden
tified
vul
nera
ble
grou
ps.
7520
17-2
022
MO
H ,
MO
E, M
OD
P, C
ount
y G
over
nmen
ts, D
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
priv
ate
inst
itutio
ns
Scal
e up
inte
rven
tions
of
publ
ic h
ealth
mea
sure
s th
at p
reve
nt m
icro
nutri
ent
defic
ienc
ies s
uppo
rted
Supp
ort S
cale
up
inte
rven
tions
on
publ
ic h
ealth
mea
sure
s tha
t pre
vent
m
icro
nutri
ent d
efici
enci
es
117
2017
-202
2M
OH
,MO
ALF
, Cou
nty
Gov
ernm
ents
, Dev
elop
men
t and
im
plem
entin
g pa
rtner
s, pr
ivat
e in
stitu
tions
M
onito
ring
and
eval
uatio
n sy
stem
on
mic
ronu
trien
t de
ficie
ncy
prev
entio
n an
d co
ntro
l dev
elop
ed a
nd
revi
ewed
Dev
elop
and
,rev
iew
a m
onito
ring
and
eval
uatio
n sy
stem
on
mic
ronu
trien
t de
ficie
ncy
prev
entio
n an
d co
ntro
l
3020
17-2
022
MO
H,M
OA
LF, C
ount
y G
over
nmen
ts, d
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
priv
ate
sect
or
56
3.0
NU
TR
ITIO
N IM
PRO
VE
ME
NT
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(M
iLL
KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
Dev
elop
ed, r
evie
wed
and
im
plem
ente
d m
icro
nutri
ent
guid
elin
es a
nd st
rate
gies
Dev
elop
, rev
iew
and
impl
emen
t m
icro
nutri
ent g
uide
lines
and
stra
tegi
es40
2017
-202
2M
OH
,MO
ALF
, Cou
nty
Gov
ernm
ents
, dev
elop
men
t and
im
plem
entin
g pa
rtner
s, pr
ivat
e se
ctor
Sub-
tota
l 2,
562
3.3
Nut
ritio
n ad
voca
cy,
com
mun
icat
ion
and
soci
al
mob
iliza
tion
amon
g th
e po
pula
tion
The
obje
ctiv
e is
to
impr
ove
prio
ritiz
atio
n of
food
and
nut
ritio
n ag
enda
To
gene
rate
de
man
d an
d ad
optio
n of
food
and
nut
ritio
n se
rvic
es a
nd p
ract
ices
.
The
polit
ical
prio
ritiz
atio
n of
nu
tritio
n at
regi
onal
, nat
iona
l an
d co
unty
leve
l inc
reas
ed a
nd
sust
aine
d
Incr
ease
and
sust
ain
the
polit
ical
pr
iorit
izat
ion
of n
utrit
ion
at re
gion
al,
natio
nal a
nd c
ount
y le
vel
9420
17-2
022
MO
H, M
OA
LF, C
ount
y G
over
nmen
ts, S
UN
N
ETW
OR
KS,
Enab
ling
polic
y en
viro
nmen
t in
supp
ort o
f a c
oord
inat
ed
inte
grat
ed a
nd e
ffect
ive
nutri
tion
n se
ctor
Impr
oved
an
d m
aint
aine
d
Impr
ove
and
mai
ntai
n an
ena
blin
g po
licy
envi
ronm
ent i
n su
ppor
t of a
co
ordi
nate
d in
tegr
ated
and
effe
ctiv
e nu
tritio
n se
ctor
230
2017
-202
2M
OH
, MO
ALF
, Cou
nty
Gov
ernm
ents
, SU
N
NET
WO
RK
S
Incr
ease
d fin
anci
al re
sour
ce
allo
catio
n an
d ex
pend
iture
on
nut
ritio
n fo
r sus
tain
ed a
nd
mor
e eq
uita
ble
serv
ices
Incr
ease
the
finan
cial
reso
urce
al
loca
tion
and
expe
nditu
re o
n nu
tritio
n fo
r sus
tain
ed a
nd m
ore
equi
tabl
e se
rvic
es
9020
17-2
022
MO
H, M
OA
LF, C
ount
y G
over
nmen
ts, S
UN
N
ETW
OR
KS
Incr
ease
and
stre
ngth
enin
g of
th
e hu
man
cap
acity
and
skill
s of
the
nutri
tion
sect
or sc
aled
up
Scal
e up
the
Incr
ease
and
stre
ngth
enin
g of
the
hum
an c
apac
ity a
nd sk
ills o
f the
nu
tritio
n se
ctor
7520
17-2
022
MO
H, M
OA
LF, C
ount
y G
over
nmen
ts, S
UN
N
ETW
OR
KS
The
effici
ency
of n
utrit
ion
sect
or fi
nanc
ial,
mon
itorin
g an
d ev
alua
tion,
and
kno
wle
dge
man
agem
ent s
yste
ms
Impr
ove
the
effici
ency
of n
utrit
ion
sect
or fi
nanc
ial m
onito
ring,
eva
luat
ion
and
know
ledg
e m
anag
emen
t sys
tem
s
1120
17-2
022
MO
H, M
OA
LF, C
ount
y G
over
nmen
ts, S
UN
N
ETW
OR
KS
Kno
wle
dge
attit
udes
and
pr
actic
e on
opt
imal
nut
ritio
n im
prov
ed a
nd d
eman
d nu
tritio
n se
rvic
es a
nd p
ract
ice
incr
ease
d
Impr
ove
know
ledg
e an
d at
titud
es o
n op
timal
nut
ritio
n fo
r inc
reas
ed d
eman
d of
nut
ritio
n se
rvic
es a
nd p
ract
ice
300
2017
-202
2M
OH
, MO
ALF
, Cou
nty
Gov
ernm
ents
, SU
N
NET
WO
RK
S
Com
mun
ity e
ngag
emen
t, pa
rtici
patio
n an
d fe
edba
ck
mec
hani
sm in
nut
ritio
n se
rvic
es a
nd d
ecis
ion
mak
ing
proc
esse
s stre
ngth
ened
.
Stre
ngth
en C
omm
unity
eng
agem
ent,
parti
cipa
tion
and
feed
back
mec
hani
sm
in n
utrit
ion
serv
ices
and
dec
isio
n m
akin
g pr
oces
ses
125
2017
-202
2M
OH
, MO
ALF
, Cou
nty
Gov
ernm
ents
, SU
N
NET
WO
RK
S
57
3.0
NU
TR
ITIO
N IM
PRO
VE
ME
NT
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(M
iLL
KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
Prio
ritiz
atio
n of
reso
urce
al
loca
tion
to su
ppor
t med
ical
nu
tritio
n th
erap
y in
hos
pita
ls
Prio
ritiz
atio
n of
reso
urce
allo
catio
n to
su
ppor
t med
ical
nut
ritio
n th
erap
y in
ho
spita
ls
600
2017
-202
2M
OH
The
adop
tion
of n
utrit
ion
appr
oach
es b
y se
ctor
act
ors t
o re
ach
and
supp
ort i
ndiv
idua
ls
with
nut
ritio
n in
crea
sed
Incr
ease
the
adop
tion
of n
utrit
ion
appr
oach
es b
y se
ctor
act
ors t
o re
ach
and
supp
ort i
ndiv
idua
ls w
ith n
utrit
ion
120
2017
-202
2M
OH
, MO
ALF
, Cou
nty
Gov
ernm
ents
, SU
N
NET
WO
RK
S
Sub-
tota
l1,
645
3.4
Nut
ritio
n an
d In
fect
ion
To im
prov
e th
e nu
tritio
nal c
are,
tre
atm
ent a
nd su
ppor
t du
ring
illne
ss
Nat
iona
l gui
delin
es a
nd
stan
dard
s for
nut
ritio
nal c
are
and
supp
ort d
urin
g ill
ness
an
d di
seas
es m
anag
emen
t de
velo
ped,
revi
ewed
and
di
ssem
inat
ed.
Dev
elop
, rev
iew
and
dis
sem
inat
e na
tiona
l gui
delin
es a
nd st
anda
rds f
or
nutri
tiona
l car
e an
d su
ppor
t dur
ing
illne
ss a
nd d
isea
ses m
anag
emen
t
110
2017
-202
2M
OH
,dev
elop
men
t and
im
plem
entin
g pa
rtner
s, pr
ivat
e se
ctor
, pub
lic a
nd p
rivat
e re
ferr
al h
ospi
tals
, tra
inin
g in
stitu
tions
Cap
acity
of h
ealth
care
pr
ovid
ers t
o gi
ve o
ptim
al
nutri
tion
care
, tre
atm
ent a
nd
supp
ort i
n m
anag
emen
t of
com
mon
dis
ease
s stre
ngth
ened
Stre
ngth
en th
e ca
paci
ty o
f hea
lthca
re
prov
ider
s to
give
opt
imal
nut
ritio
n ca
re,
treat
men
t and
supp
ort i
n m
anag
emen
t of
com
mon
dis
ease
s
200
2017
-202
2M
OH
, Cou
nty
Gov
ernm
ents
, de
velo
pmen
t and
impl
emen
ting
partn
ers,
priv
ate
and
mis
sion
ho
spita
ls
Prog
ram
s on
awar
enes
s cr
eatio
n on
dis
ease
pre
vent
ion
stra
tegi
es a
t hou
seho
ld le
vel
incl
udin
g in
vest
men
t in
safe
w
ater
and
sani
tatio
n fa
cilit
ies
prom
oted
Prom
ote
prog
ram
s on
awar
enes
s cr
eatio
n on
dis
ease
pre
vent
ion
stra
tegi
es a
t hou
seho
ld le
vel i
nclu
ding
in
vest
men
t in
safe
wat
er a
nd sa
nita
tion
faci
litie
s
300
2017
-202
2M
OH
, Cou
nty
Gov
ernm
ents
, de
velo
pmen
t and
impl
emen
ting
partn
ers,
priv
ate
partn
ers
Inte
grat
ion
of w
ater
sani
tatio
n an
d hy
gien
e w
ith n
utrit
ion
prom
oted
Prom
ote
inte
grat
ion
of w
ater
sani
tatio
n an
d hy
gien
e w
ith n
utrit
ion
2020
17-2
022
MO
H,M
OD
P,M
OW
I, C
ount
y G
over
nmen
ts, d
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
priv
ate
and
mis
sion
hos
pita
lsPr
ocur
ed m
edic
al n
utrit
ion
ther
apy
equi
pmen
tPr
ocur
e m
edic
al n
utrit
ion
ther
apy
equi
pmen
t14
,000
2017
-202
2M
OH
,Cou
nty
gove
rnm
ent,
deve
lopm
ent a
nd im
plem
entin
g pa
rtner
s, pr
ivat
e an
d m
issi
on
hosp
itals
58
3.0
NU
TR
ITIO
N IM
PRO
VE
ME
NT
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(M
iLL
KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
App
ropr
iate
m
anag
emen
t of
mal
nutri
tion
of
preg
nant
and
lact
atin
g w
omen
, chi
ldre
n an
d ot
her l
ifecy
cle
coho
rts
prom
oted
Prom
ote
appr
opria
te m
anag
emen
t of
mal
nutri
tion
for p
regn
ant,
lact
atin
g w
omen
, chi
ldre
n<5
year
s and
oth
er
lifec
ycle
coh
orts
200
2017
-202
2M
OH
, cou
nty
gove
rnm
ent,
deve
lopm
ent a
nd im
plem
entin
g pa
rtner
s, pr
ivat
e an
d m
issi
on
hosp
itals
.
stre
ngth
ened
refe
rral
m
echa
nism
s and
lin
kage
bet
wee
n th
e co
mm
unity
and
hea
lth
faci
lity
Stre
ngth
en th
e re
ferr
al m
echa
nism
s and
lin
kage
bet
wee
n th
e co
mm
unity
and
he
alth
faci
lity
1020
17-2
022
MO
H, C
OU
NTY
G
OV
ERN
MEN
T, d
evel
opm
ent
and
impl
emen
ting
partn
ers,
priv
ate
and
mis
sion
hos
pita
ls
Pers
ons w
ith o
ther
chr
onic
co
nditi
ons o
unse
lled
on g
ood
nutri
tion
prac
tices
Ensu
re p
erso
ns w
ith o
ther
chr
onic
co
nditi
ons a
re o
unse
lled
on g
ood
nutri
tion
prac
tices
700
2017
-202
2M
OH
, cou
nty
gove
rnm
ent,
deve
lopm
ent a
nd im
plem
entin
g pa
rtner
s, pr
ivat
e an
d m
issi
on
hosp
itals
Sub-
Tota
l15
,540
3.5
Nut
ritio
n an
d N
on-
Com
mun
icab
le
Dis
ease
s
To h
alt a
nd re
vers
e th
e pr
eval
ence
of d
iet
rela
ted
NC
Ds a
nd
enha
nce
thei
r con
trol
and
man
agem
ent
Dev
elop
men
t and
im
plem
enta
tion
of n
atio
nal
nutri
tion
stra
tegi
es a
nd
guid
elin
es fo
r man
agem
ent o
f N
CD
s sup
porte
d
Supp
ort d
evel
opm
ent a
nd
impl
emen
tatio
n of
nat
iona
l nut
ritio
n st
rate
gies
and
gui
delin
es fo
r m
anag
emen
t of N
CD
s
1020
17-2
022
MO
H, c
ount
y go
vern
men
t, de
velo
pmen
t and
impl
emen
ting
partn
ers
Rou
tine
scre
enin
g of
die
t re
late
d N
CD
s and
its
pred
ispo
sing
fact
ors l
ike
over
wei
ght a
nd o
besi
ty
prom
oted
Prom
ote
rout
ine
scre
enin
g of
die
t re
late
d N
CD
s and
its p
redi
spos
ing
fact
ors l
ike
over
wei
ght a
nd o
besi
ty
700
2017
-202
2M
OH
, cou
nty
gove
rnm
ent,
deve
lopm
ent a
nd im
plem
entin
g pa
rtner
s, pr
ivat
e an
d m
issi
on
hosp
itals
Supp
ort t
o pr
ogra
ms o
n as
sess
men
t; pr
even
tion
and
man
agem
ent o
f die
t rel
ated
N
CD
s inc
reas
ed.
Incr
ease
supp
ort t
o pr
ogra
ms
on a
sses
smen
t; pr
even
tion
and
man
agem
ent o
f die
t rel
ated
NC
Ds.
1,17
020
17-2
022
MO
H, c
ount
y go
vern
men
t, de
velo
pmen
t and
impl
emen
ting
partn
ers,
priv
ate
and
mis
sion
ho
spita
ls
59
3.0
NU
TR
ITIO
N IM
PRO
VE
ME
NT
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(M
iLL
KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
Res
earc
h an
d m
onito
r pr
eval
ence
and
tren
ds o
f N
CD
s usi
ng th
e lif
e cy
cle
appr
oach
to c
reat
e he
alth
y lif
esty
les a
nd e
ffect
ive
nutri
tion
inte
rven
tions
su
ppor
ted
Supp
ort r
esea
rch
and
mon
itor
prev
alen
ce a
nd tr
ends
of N
CD
s usi
ng
the
life
cycl
e ap
proa
ch to
cre
ate
heal
thy
lifes
tyle
s and
effe
ctiv
e nu
tritio
n in
terv
entio
ns
7020
17-2
022
MO
H, c
ount
y go
vern
men
t, de
velo
pmen
t and
impl
emen
ting
partn
ers,
priv
ate
and
mis
sion
ho
spita
ls
Subt
otal
1950
3.6
Urb
an
Nut
ritio
nTo
pro
mot
e op
timal
nu
tritio
n an
d he
alth
fo
r urb
an d
wel
lers
Trac
king
syst
emn
for u
rban
m
alnu
tritio
n in
est
ablis
hed
Esta
blis
h an
effe
ctiv
e m
onito
ring
syst
em to
trac
k m
alnu
tritio
n in
urb
an
indi
vidu
als
8020
17-2
022
MO
H, C
ount
y go
vern
men
t, de
velo
pmen
t and
impl
emen
ting
partn
ers,
priv
ate
and
mis
sion
ho
spita
lsH
igh
impa
ct n
utrit
ion
inte
rven
tions
scal
ed u
p in
ur
ban
area
s
Scal
e up
of h
igh
impa
ct n
utrit
ion
inte
rven
tions
in u
rban
are
as10
020
17-2
022
MO
H, C
ount
y go
vern
men
t, de
velo
pmen
t and
impl
emen
ting
partn
ers,
priv
ate
and
mis
sion
ho
spita
lsM
ulti-
sect
oral
coo
rdin
atio
n pl
atfo
rm e
stab
lishe
d in
urb
an
area
s
Esta
blis
h a
mul
ti-se
ctor
al c
oord
inat
ion,
jo
int p
lann
ing
and
impl
emen
tatio
n m
echa
nism
in u
rban
are
as
2020
17-2
022
MO
H, C
ount
y go
vern
men
t, de
velo
pmen
t and
impl
emen
ting
partn
ers,
priv
ate
and
mis
sion
ho
spita
lsSu
b-to
tal
200
3.7
Nut
ritio
n in
sc
hool
s, pu
blic
an
d pr
ivat
e in
stitu
tions
To im
prov
e op
timal
nu
tritio
n an
d he
alth
fo
r ind
ivid
uals
in th
ese
inst
itutio
ns.
Inst
itutio
nal m
eals
and
nu
tritio
n st
rate
gies
and
gu
idel
ines
dev
elop
ed
harm
oniz
ed a
nd d
isse
min
ated
Dev
elop
, har
mon
ize
and
diss
emin
ate
inst
itutio
nal m
eals
and
nut
ritio
n st
rate
gies
and
gui
delin
es
200
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
cou
nty
gove
rnm
ent,
Prom
ote
the
prov
isio
n of
nu
tritio
us m
eals
to in
divi
dual
s in
scho
ols,
priv
ate
and
publ
ic in
stitu
tions
dev
elop
ed
harm
oniz
ed a
nd d
isse
min
ated
Prom
ote
the
prov
isio
n of
nut
ritio
us
mea
ls to
indi
vidu
als i
n sc
hool
s, pr
ivat
e an
d pu
blic
inst
itutio
ns
100
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
cou
nty
gove
rnm
ent,
Bas
ic n
utrit
ion
train
ing
mai
nstre
amed
in a
ll sc
hool
s an
d ot
her i
nstit
utio
ns c
urric
ula
Mai
nstre
am b
asic
nut
ritio
n tra
inin
g in
all
scho
ols a
nd o
ther
inst
itutio
ns
curr
icul
a
4020
17-2
022
MO
E, M
OH
, MO
ALF
,M
OD
P, K
ICD
60
3.0
NU
TR
ITIO
N IM
PRO
VE
ME
NT
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
(M
iLL
KE
S)
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
App
ropr
iate
nut
ritio
n in
terv
entio
ns in
scho
ols a
nd
othe
r ins
titut
ions
impl
emen
ted
Supp
ort i
mpl
emen
t of a
ppro
pria
te
nutri
tion
inte
rven
tions
in sc
hool
s and
ot
her i
nstit
utio
ns.
3,00
020
17-2
022
MO
E, M
OH
, MO
ALF
,M
OD
P co
unty
gov
ernm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
Esta
blis
hmen
t of a
gric
ultu
ral
prod
uctio
n (g
arde
ns, l
ives
tock
an
d fis
h) fo
r foo
d an
d nu
tritio
n ed
ucat
ion
and
To in
crea
se
acce
ss to
div
erse
food
s and
for
inco
me
gene
ratio
n pr
omot
ed
Prom
ote
esta
blis
hmen
t of a
gric
ultu
ral
prod
uctio
n (g
arde
ns, l
ives
tock
and
fish
) fo
r foo
d an
d nu
tritio
n ed
ucat
ion
and
to
incr
ease
acc
ess t
o di
vers
e fo
ods a
nd fo
r in
com
e ge
nera
tion.
500
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
cou
nty
gove
rnm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
Cap
aciti
es o
f sch
ool
man
agem
ent a
nd te
ache
rs o
n ea
rly id
entifi
catio
n of
hea
lth
and
nutri
tion
prob
lem
s and
tim
ely
refe
rral
for a
ppro
pria
te
actio
n bu
ild.
Cap
acity
bui
ldin
g of
scho
ol
man
agem
ent a
nd te
ache
rs o
n ea
rly
iden
tifica
tion
of h
ealth
and
nut
ritio
n pr
oble
ms a
nd ti
mel
y re
ferr
al fo
r ap
prop
riate
act
ion.
5020
17-2
022
MO
E, M
OH
, MO
ALF
,M
OD
P, c
ount
y go
vern
men
t, D
evel
opm
ent a
nd im
plem
entin
g pa
rtner
s,
Link
ages
bet
wee
n ro
utin
e he
alth
and
nut
ritio
n se
rvic
es
and
scho
ol a
ctiv
ities
, inc
ludi
ng
regu
lar m
onito
ring
of
nutri
tiona
l sta
tus p
rom
oted
;
Prom
ote
linka
ges b
etw
een
rout
ine
heal
th a
nd n
utrit
ion
serv
ices
and
scho
ol
activ
ities
, inc
ludi
ng re
gula
r mon
itorin
g of
nut
ritio
nal s
tatu
s.
200
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
cou
nty
gove
rnm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
Det
ectio
n an
d re
ferr
al o
f m
alno
uris
hed
stud
ents
to
heal
th fa
cilit
ies,
coun
selin
g se
rvic
es, s
ocia
l pro
tect
ion,
or
mea
ls p
rogr
ams a
nd o
ther
co
mm
unity
age
ncie
s and
se
rvic
es su
ppor
ted.
Supp
ort t
he d
etec
tion
and
refe
rral
of
mal
nour
ishe
d st
uden
ts to
hea
lth
faci
litie
s, co
unse
ling
serv
ices
, soc
ial
prot
ectio
n, o
r mea
ls p
rogr
ams a
nd o
ther
co
mm
unity
age
ncie
s and
serv
ices
.
150
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP
coun
ty g
over
nmen
t, D
evel
opm
ent a
nd im
plem
entin
g pa
rtner
s,,
Use
of t
ime
and
ener
gy sa
ving
te
chno
logi
es to
enh
ance
ca
paci
ties o
f hou
seho
lds t
o pr
ovid
enut
ritio
nally
ade
quat
e di
ets p
rom
oted
.
Prom
ote
use
of ti
me
and
ener
gy sa
ving
te
chno
logi
es to
enh
ance
cap
aciti
es o
f ho
useh
olds
to p
rovi
de n
utrit
iona
lly
adeq
uate
die
ts.
200
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
cou
nty
gove
rnm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers.
Prio
ritiz
atio
n of
reso
urce
al
loca
tion
to su
ppor
t med
ical
nu
tritio
n th
erap
y in
hos
pita
ls
Prio
ritiz
atio
n of
reso
urce
allo
catio
n to
su
ppor
t med
ical
nut
ritio
n th
erap
y in
ho
spita
ls
600
2017
-202
2M
OH
, , c
ount
y go
vern
men
t, D
evel
opm
ent a
nd im
plem
entin
g pa
rtner
s, pr
ivat
e pa
rtner
sSu
b-to
tal
5,04
0
61
FOO
D A
ND
NUT
RITIO
N IN
CRI
SIS,
EM
ERG
ENC
Y SI
TUA
TION
SPR
IOR
ITY
PR
OG
RA
M A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
SC
OST
E
STIM
ATE
TIM
E
FRA
ME
RE
SPO
NSI
BIL
ITY
*
(Mill
. KE
S)4.
0 F
OO
D A
ND
NU
TR
ITIO
N IN
CR
ISIS
, EM
ER
GE
NC
Y A
ND
RE
CO
VE
RY
4.
1 Em
erge
ncy
prep
ared
ness
To m
anag
e ris
k an
d vu
lner
abili
ty to
food
in
secu
rity
and
mal
nutri
tion
occa
sion
ed b
y ca
tast
roph
es,
thus
pre
vent
ing
cris
es
from
dev
elop
ing
into
em
erge
ncie
s.
Red
uced
impa
ct o
f dro
ught
and
oth
er
cata
stro
phe
on h
uman
live
s and
liv
elih
ood
asse
tR
educ
ed m
orbi
dity
and
pre
vale
nce
of m
icro
nutri
ent d
efici
enci
es d
urin
g em
erge
ncie
sM
orta
lity
and
mal
nutri
tion
leve
ls
mai
ntai
ned
belo
w th
e em
erge
ncy
thre
shol
ds.
Loss
of p
rodu
ctiv
e liv
elih
ood
asse
ts
durin
g em
erge
ncy
redu
ced
by 7
5% b
y 20
17.
Effec
tive
early
war
ning
info
rmat
ion
syst
em in
pla
ce T
imel
y an
d eff
ectiv
e di
sast
er re
spon
se
and
man
agem
ent
of re
lief o
pera
tions
Cap
acity
of c
omm
uniti
es to
sust
ain
food
se
curit
y an
d nu
tritio
n en
hanc
ed
Stre
ngth
en a
nd su
ppor
t ear
ly
war
ning
syst
em(s
) to
dete
ct a
nd
prov
ide
timel
y cr
ucia
l inf
orm
atio
n on
pot
entia
l foo
d in
secu
rity
and
mal
nutri
tion.
200
2017
-202
2N
DM
A, M
OH
Supp
ort i
nteg
rate
d vu
lner
abili
ty
anal
ysis
for e
mer
genc
y pr
epar
edne
ss
100
2017
/18
MO
DP,
ND
MA
Esta
blis
hmen
t and
stre
ngth
enin
g fo
od a
nd a
nim
al fe
ed d
istri
butio
n in
fras
truct
ure
and
netw
orks
in
cris
is p
rone
are
as.
1,50
020
17-2
022
MO
ALF
, ND
MA
Enha
nce
budg
et su
ppor
t to
the
Stra
tegi
c Fo
od R
eser
ves f
or
mai
nten
ance
of a
ppro
pria
te fo
od
rese
rve
stoc
ks.
5,00
020
17-2
022
MO
ALF
, MO
DP
Enha
ncin
g ca
paci
ties a
nd
oppo
rtuni
ties f
or im
prov
ing
and
sust
aini
ng fo
od se
curit
y liv
elih
ood
asse
ts a
nd st
rate
gies
.
25,0
0020
17-2
022
ND
MA
Enha
nce
the
cont
inge
ncy
fund
s to
man
age
emer
ging
food
and
nu
tritio
n cr
ises
.
15,
000
2017
-202
2N
DM
A
Supp
ort t
o co
ntin
uous
pea
ce
build
ing
initi
ativ
es a
nd
enha
ncem
ent o
f nat
iona
l sec
urity
500
2017
-202
2M
OIC
NG
, ND
MA
62
PRIO
RIT
Y
PRO
GR
AM
AR
EA
SO
BJE
CT
IVE
SO
UT
PUT
SIN
TE
RV
EN
TIO
NS
CO
ST
EST
IMAT
ET
IME
FR
AM
ER
ESP
ON
SIB
ILIT
Y*
(Mill
. KE
S)Su
ppor
t cap
acity
and
dev
elop
men
t to
dis
aste
r res
pons
e in
stitu
tion
and
cent
re fo
r im
prov
emen
t of
coor
dina
tion
250
2017
-202
2M
OIC
NG
, ND
MA
32,5
504.
2 Em
erge
ncy
Res
pons
eTo
est
ablis
h a
wel
l-co
ordi
nate
d re
spon
se
mec
hani
sm th
at e
nsur
es
all p
erso
ns in
em
erge
ncie
s re
ceiv
e tim
ely
and
appr
opria
te a
ssis
tanc
e to
pr
otec
t the
ir fo
od se
curit
y an
d nu
tritio
nal s
tatu
s, an
d to
avo
id lo
ss o
f liv
es a
nd
livel
ihoo
ds.
Hum
an li
ves,
nutri
tiona
l sta
tus a
nd
livel
ihoo
ds p
rote
cted
Mor
talit
y an
d m
alnu
tritio
n le
vels
m
aint
aine
d be
low
the
emer
genc
y th
resh
olds
.R
educ
ed lo
ss o
f liv
elih
ood
asse
ts to
ca
tast
roph
es.
Effec
tiven
ess a
nd ti
mel
ines
s of
inte
rven
tions
impr
oved
Func
tiona
l mul
ti-se
ctor
al c
oord
inat
ion
stru
ctur
es fo
r hum
anita
rian
resp
onse
in
plac
eJo
int p
lann
ing
for h
uman
itaria
n re
spon
se a
chie
ved
Tim
ely
diss
emin
atio
n of
ear
ly w
arni
ng
info
rmat
ion
from
all
rele
vant
sour
ces
Inte
r-sec
tora
l lin
kage
s and
effe
ctiv
e co
ordi
natio
n of
hum
anita
rian
resp
onse
ac
hiev
ed.
Har
mon
ized
stan
dard
s, fo
r H
uman
itaria
n as
sist
ance
in p
lace
Har
mon
ized
pro
toco
l for
Hum
anita
rian
assi
stan
ce in
pla
ce
Stre
ngth
en p
ublic
-priv
ate
partn
ersh
ip to
ens
ure
effec
tive
coor
dina
tion
for e
ffici
ent a
nd
effec
tive
resp
onse
.
100
2017
-202
2M
OD
P, M
OA
LF,
ND
MA
Stre
amlin
e an
d ha
rmon
ise
guid
elin
es fo
r tim
ely
man
agem
ent
of ta
rget
ed re
spon
se d
urin
g em
erge
ncie
s
3020
17-2
022
MO
DP,
MO
ALF
, N
DM
A
Prom
ote
and
supp
ort m
echa
nism
s fo
r dev
olve
d de
cisi
on m
akin
g fo
r em
erge
ncy
resp
onse
120
2017
-202
2M
OD
P, C
oG, N
DM
A
Stre
ngth
en fi
nanc
ial a
nd te
chni
cal
capa
city
of d
evol
ved
stru
ctur
es to
re
spon
d to
cris
is.
200
2017
-202
2M
OD
P, C
oG
Tim
ely
oper
atio
naliz
atio
n of
co
ntin
genc
y pr
ogra
mm
es, p
lans
an
d fu
nds
8020
17-2
022
MO
DP,
ND
MA
Prom
ote
prio
rity
inte
rven
tion
actio
ns th
at m
inim
ise
the
loss
of
lives
and
live
lihoo
ds
2500
2017
-202
2M
OD
P, C
oG,
MO
ALF
, MO
WI,
MO
H, M
OE,
ND
MA
Prom
ote
emer
genc
y in
terv
entio
n pr
ogra
ms t
hat a
ddre
ss sp
ecia
l nu
tritio
n ne
eds o
f the
affe
cted
po
pula
tion.
8,00
020
17-2
022
MO
H, M
OA
LF
Esta
blis
hmen
t of a
n eff
ectiv
e an
d m
onito
ring
and
eval
uatio
n sy
stem
fo
r the
ass
essm
ent o
f im
pact
of
resp
onse
.
200
2017
-202
2M
OD
P, C
oG,
MO
ALF
, MO
WI,
MO
H, M
OE,
ND
MA
11,2
30
63
PRIO
RIT
Y
PRO
GR
AM
AR
EA
SO
BJE
CT
IVE
SO
UT
PUT
SIN
TE
RV
EN
TIO
NS
CO
ST
EST
IMAT
ET
IME
FR
AM
ER
ESP
ON
SIB
ILIT
Y*
(Mill
. KE
S)4.
3 .R
ecov
ery,
R
esili
ence
Bui
ldin
g an
d Lo
ng-te
rm
Dev
elop
men
t
To e
nsur
e qu
ick
reco
very
fr
om h
azar
ds a
nd b
uild
re
silie
nce
in o
rder
to
redu
ce v
ulne
rabi
lity
of th
e po
pula
tions
to fo
od a
nd
nutri
tion
inse
curit
y
Dis
aste
r rec
over
y pr
ogra
mm
es
impl
emen
ted
Inve
st in
dis
aste
r rec
over
y pr
ogra
mm
es to
miti
gate
the
impa
ct
of d
isas
ters
20,0
0020
17-2
022
MO
DP,
CoG
, M
OA
LF, M
OW
I, M
OH
, MO
E, N
DM
AD
isas
ter r
isk
redu
ctio
n an
d re
silie
nce
build
ing
carr
ied
out
Prom
ote
hous
ehol
d an
d co
mm
unity
man
aged
dis
aste
r ris
k re
duct
ion
and
resi
lienc
e bu
ildin
g m
easu
res
5,00
020
17-2
022
MO
DP,
CoG
, M
OA
LF, M
OW
I, M
OH
, MO
E, N
DM
A
Soci
al p
rote
ctio
n pr
ogra
mm
es
intro
duce
d an
d im
plem
ente
d Pr
omot
e ap
prop
riate
soci
al
prot
ectio
n sc
hem
es to
pro
tect
co
mm
uniti
es fr
om fo
od a
nd
nutri
tion
inse
curit
y.
30,0
0020
17-2
022
ND
MA
Popu
latio
ns w
ith sp
ecifi
c nu
tritio
n ne
eds b
enefi
t fro
m su
pple
men
tary
and
th
erap
eutic
feed
ing
prog
ram
s
Supp
ort i
nteg
ratio
n of
Su
pple
men
tary
and
The
rape
utic
fe
edin
g pr
ogra
ms f
or p
opul
atio
ns
with
spec
ific
nutri
tion
need
s.
4,00
020
17-2
022
MO
H, M
OE,
CoG
, M
OD
P, M
OA
LF
Live
lihoo
d re
cove
ry p
rogr
ams
supp
orte
d Pr
omot
e an
d su
ppor
t liv
elih
ood
reco
very
pro
gram
s by
addr
essi
ng
prim
ary
prod
uctio
n fa
ctor
s to
impr
ove
food
ava
ilabi
lity
and
acce
ss.
5,00
020
17-2
022
MO
ALF
, CoG
, M
OD
P, M
OW
I, N
DM
A
Prog
ram
s tha
t act
ivat
e m
arke
t fu
nctio
ning
and
serv
ice
prov
isio
n pr
omot
ed
Prom
ote
prog
ram
s tha
t act
ivat
e m
arke
t fun
ctio
ning
and
serv
ice
prov
isio
n
1,00
020
17-2
022
MO
ALF
, CoG
, M
OD
P, N
DM
A
Prim
ary
heal
th c
are/
ess
entia
l nut
ritio
n ac
tions
pro
gram
mes
supp
orte
d Su
ppor
t the
prim
ary
heal
th
care
/ess
entia
l nut
ritio
n ac
tions
pr
ogra
mm
es to
pro
mot
e he
alth
and
nu
tritio
n se
curit
y
5,00
020
17-2
022
MO
H, M
OA
LF, C
oG,
ND
MA
Scho
ol e
nrol
men
t, re
tent
ion
and
com
plet
ion
rate
s am
ong
food
inse
cure
ho
useh
olds
enh
ance
d
Enha
nce
scho
ol e
nrol
men
t, re
tent
ion
and
com
plet
ion
rate
s am
ong
food
inse
cure
hou
seho
lds.
10,
000
2017
-202
2M
OE,
CoG
, MO
DP,
M
OA
LF, M
OH
, N
DM
A
Live
lihoo
d in
sura
nce
sche
mes
es
tabl
ishe
d an
d pr
omot
ed
Esta
blis
h an
d pr
omot
e liv
elih
ood
insu
ranc
e sc
hem
es to
cus
hion
and
su
ppor
t com
mun
ities
to re
cove
r fr
om e
mer
genc
ies
15,0
00
2017
-202
2M
OA
LF, C
oG,
MO
DP,
ND
MA
Sub
tota
l85
,000
64
5.0
Food
and
Nut
ritio
n In
form
atio
n &
Com
mun
icat
ion
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ESO
UTP
UTS
INTE
RVEN
TIO
NS
CO
ST
EST
IMAT
E
(MiL
L K
ES
TIM
E FR
AM
ER
ESPO
NSI
BIL
ITY
*
5.1
dat
a co
llect
ion
and
info
rmat
ion
man
agem
ent
To im
prov
e fo
od a
nd
nutri
tion
info
rmat
ion
and
com
mun
icat
ion
man
agem
ent
Coo
rdin
atio
n m
echa
nism
s of f
ood
and
nutri
tion
secu
rity
info
rmat
ion
syst
ems
esta
blis
hed
and
stre
ngth
ened
.
Esta
blis
h an
d st
reng
then
co
ordi
natio
n m
echa
nism
s for
food
an
d nu
tritio
n se
curit
y in
form
atio
n sy
stem
s.
400
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
, co
unty
gov
ernm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
Cap
acity
of t
he re
leva
nt in
stitu
tions
in
col
lect
ion
and
man
agem
ent o
f foo
d an
d nu
tritio
n se
curit
y da
ta a
t nat
iona
l an
d co
unty
leve
ls st
reng
then
ed.
Stre
ngth
en c
apac
ity o
f the
rele
vant
in
stitu
tions
in c
olle
ctio
n an
d m
anag
emen
t of f
ood
and
nutri
tion
secu
rity
data
at n
atio
nal a
nd c
ount
y le
vels
.
640
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
cou
nty
gove
rnm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
Man
agem
ent a
nd sh
arin
g of
food
an
d nu
tritio
n se
curit
y in
form
atio
n an
d kn
owle
dge
man
agem
ent s
yste
ms
acro
ss se
ctor
s stre
amlin
ed.
Stre
amlin
e m
anag
emen
t and
shar
ing
of fo
od a
nd n
utrit
ion
secu
rity
info
rmat
ion
and
Kno
wle
dge
man
agem
ent s
yste
ms a
cros
s sec
tors
.
140
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP
, cou
nty
gove
rnm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
Inve
ntor
y/di
agno
sis a
nd n
eeds
as
sess
men
t of d
ata
colle
ctio
n an
d m
anag
emen
t sys
tem
s for
bot
h sh
ort
and
long
-term
dec
isio
n m
akin
g co
nduc
t.
Con
duct
inve
ntor
y/di
agno
sis
and
need
s ass
essm
ent f
or fo
od
and
nutri
tion
data
col
lect
ion
and
man
agem
ent s
yste
ms f
or b
oth
shor
t an
d lo
ng-te
rm d
ecis
ion
mak
ing.
270
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
, co
unty
gov
ernm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
Dat
a se
ts a
nd st
orag
e be
twee
n th
e tw
o le
vels
of g
over
nmen
t and
in v
ario
us
inst
itutio
ns fo
r im
prov
ed d
ata
shar
ing
Stan
dard
izat
ion
and
harm
oniz
atio
n.
Stan
dard
izat
ion
and
harm
oniz
atio
n da
ta se
ts a
nd st
orag
e be
twee
n th
e tw
o le
vels
of g
over
nmen
t and
in
vario
us in
stitu
tions
for i
mpr
oved
da
ta sh
arin
g.
7020
17-2
022
MO
E, M
OH
, MO
ALF
,M
OD
P, c
ount
y go
vern
men
t, D
evel
opm
ent a
nd im
plem
entin
g pa
rtner
s,
Prom
ote
use
of a
ppro
pria
te te
chno
logy
to
enh
ance
qua
lity
of d
ata
colle
ctio
n.Pr
omot
e us
e of
app
ropr
iate
te
chno
logy
to e
nhan
ce q
ualit
y of
da
ta c
olle
ctio
n.
700
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
cou
nty
gove
rnm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
Exis
ting
legi
slat
ion
on d
ata
colle
ctio
n an
d sh
arin
g to
enh
ance
acc
ess a
nd
trans
pare
ncy
revi
ewed
Rev
iew
exi
stin
g le
gisl
atio
n on
dat
a co
llect
ion
and
shar
ing
to e
nhan
ce
acce
ss a
nd tr
ansp
aren
cy
8020
17-2
022
MO
E, M
OH
, MO
ALF
,M
OD
P, ,
coun
ty g
over
nmen
t, D
evel
opm
ent a
nd im
plem
entin
g pa
rtner
s,
65
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ESO
UTP
UTS
INTE
RVEN
TIO
NS
CO
ST
EST
IMAT
E
(MiL
L K
ES
TIM
E FR
AM
ER
ESPO
NSI
BIL
ITY
*
An
audi
t and
val
idat
ion
mec
hani
sm
to d
ata
colle
ctio
n an
d m
anag
emen
t de
velo
ped
and
impl
emen
ted
Dev
elop
and
impl
emen
t an
audi
t an
d va
lidat
ion
mec
hani
sm fo
r dat
a co
llect
ion
and
man
agem
ent
7020
17-2
022
MO
E, M
OH
, MO
ALF
,M
OD
P, c
ount
y go
vern
men
t, D
evel
opm
ent a
nd im
plem
entin
g pa
rtner
s, R
esea
rch
coor
dina
tion
mec
hani
sms a
t na
tiona
l and
cou
nty
leve
l stre
ngth
ened
/es
tabl
ishe
d
Stre
ngth
en/e
stab
lish
rese
arch
co
ordi
natio
n m
echa
nism
s at n
atio
nal
and
coun
ty le
vel
8520
17-2
022
MO
E, M
OH
, MO
ALF
,M
OD
P, c
ount
y go
vern
men
t, D
evel
opm
ent a
nd im
plem
entin
g pa
rtner
s, R
esou
rce
mob
iliza
tion
to a
ddre
ss
criti
cal g
aps i
n fo
od a
nd n
utrit
ion
rese
arch
con
duct
ed
Con
duct
reso
urce
mob
iliza
tion
to
addr
ess c
ritic
al g
aps i
n fo
od a
nd
nutri
tion
rese
arch
4520
17-2
022
MO
E, M
OH
, MO
ALF
,M
OD
P
Nee
d ba
sed
rese
arch
to in
form
pol
icy,
pr
ogra
m d
esig
n an
d im
plem
enta
tion
for f
ood
and
nutri
tion
cond
ucte
d
Con
duct
nee
d ba
sed
rese
arch
to
info
rm p
olic
y, p
rogr
am d
esig
n an
d im
plem
enta
tion
for f
ood
and
nutri
tion
prog
ram
s
210
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
cou
nty
gove
rnm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,,
C
apac
ity o
f rel
evan
t res
earc
h in
stitu
tions
to c
ondu
ct fo
od a
nd
nutri
tion
rese
arch
stre
ngth
ened
Stre
ngth
en th
e ca
paci
ty o
f rel
evan
t re
sear
ch in
stitu
tions
to c
ondu
ct fo
od
and
nutri
tion
rese
arch
140
2017
-202
2M
OE,
MO
H, M
OA
LF,
MO
DP,
, co
unty
gov
ernm
ent,
Dev
elop
men
t and
impl
emen
ting
partn
ers,
A n
atio
nal m
onito
ring
plan
for
nutri
tion
com
mod
ities
dev
elop
edD
evel
op a
nat
iona
l mon
itorin
g pl
an
for n
utrit
ion
com
mod
ities
7020
17-2
022
MO
E, M
OH
, MO
ALF
,M
OD
P, c
ount
y go
vern
men
t, D
evel
opm
ent a
nd im
plem
entin
g pa
rtner
s,,
2,92
05.
2 In
from
atio
n,
Edu
catio
n,
Com
mun
icat
ion
To c
ontri
bute
to th
e im
prov
emen
t of
nutri
tion
and
heal
th
outc
omes
thro
ugh
enha
nced
serv
ice
prov
isio
n
Exis
tenc
e of
syst
emat
ic,
orga
niza
tiona
l, te
chni
cal a
nd
com
mun
ity c
apac
ity sy
stem
s for
su
ppor
ting
nutri
tion
serv
ice
deliv
ery
supp
orte
d
Supp
ort t
he e
xist
ence
of e
stab
lishe
d sy
stem
atic
, org
aniz
atio
nal,
tech
nica
l an
d co
mm
unity
cap
acity
syst
ems f
or
supp
ortin
g nu
tritio
n se
rvic
e de
liver
y
4520
17-2
022
MO
H,M
OA
,Dev
elop
men
t and
im
plem
entin
g pa
rtner
s, co
unty
go
vern
men
t, M
OE,
rese
arch
in
stitu
tions
, reg
ulat
ory
bodi
es
Syst
em w
ide
capa
city
dev
elop
men
t to
impr
ove
over
all e
nviro
nmen
t for
fo
od a
nd n
utrit
ion
serv
ice
deliv
ery
stre
ngth
ened
Stre
ngth
en sy
stem
wid
e ca
paci
ty
deve
lopm
ent t
o im
prov
e ov
eral
l en
viro
nmen
t for
nut
ritio
n se
rvic
e de
liver
y
150
2017
-202
2M
OH
,MO
A, D
evel
opm
ent
and
impl
emen
ting
partn
ers
MO
E,C
ount
y go
vern
men
t, re
sear
ch in
stitu
tions
, reg
ulat
ory
bodi
es
66
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ESO
UTP
UTS
INTE
RVEN
TIO
NS
CO
ST
EST
IMAT
E
(MiL
L K
ES
TIM
E FR
AM
ER
ESPO
NSI
BIL
ITY
*
The
wor
king
arr
ange
men
ts a
nd
coor
dina
tion
fram
ewor
k of
ke
y in
stitu
tions
for i
mpr
oved
or
gani
zatio
nal c
apac
ity fo
r nut
ritio
n en
hanc
ed
Enha
nce
the
wor
king
arr
ange
men
ts
and
coor
dina
tion
fram
ewor
k of
ke
y in
stitu
tions
for i
mpr
oved
or
gani
zatio
nal c
apac
ity fo
r nut
ritio
n
1,21
520
17-2
022
MO
H,M
OA
, cou
nty
gove
rnm
ent,
Dev
elop
men
t and
im
plem
entin
g pa
rtner
s MO
E,
rese
arch
inst
itutio
ns, r
egul
ator
y bo
dies
The
com
mun
ity a
bilit
y to
acc
ess,
cons
ume
and
dem
and
for f
ood
and
nutri
tion
serv
ices
thro
ugh
incr
ease
d nu
tritio
n se
rvic
e aw
aren
ess
stre
ngth
ened
Stre
ngth
en th
e co
mm
unity
abi
lity
to a
cces
s, co
nsum
e an
d de
man
d fo
r nu
tritio
n se
rvic
es th
roug
h in
crea
sed
nutri
tion
serv
ice
awar
enes
s
4020
17-2
022
MO
H,M
OA
, cou
nty
gove
rnm
ent,
Dev
elop
men
t and
im
plem
entin
g pa
rtner
s, M
OE,
re
sear
ch in
stitu
tions
The
pres
ence
as w
ell a
s the
pro
ficie
ncy
leve
ls o
f foo
d an
d nu
tritio
n se
rvic
e pr
ovid
ers s
uppo
rted
and
stre
ngth
ened
Supp
ort a
nd st
reng
then
the
pres
ence
as
wel
l as t
he p
rofic
ienc
y le
vels
of
food
and
nut
ritio
n se
rvic
e pr
ovid
ers.
860
2017
-202
2M
OH
,MO
A, c
ount
y go
vern
men
t, D
evel
opm
ent a
nd
impl
emen
ting
partn
ers,
MO
E,
rese
arch
inst
itutio
ns,
2,31
0
6.0
INST
ITUTIO
NA
L, L
EGA
L FR
AM
EWO
RK A
ND
FIN
AN
CIN
GPR
IOR
ITY
PR
OG
RA
M
AR
EA
S
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
S
CO
ST
EST
IMAT
ET
IME
FR
AM
ER
ESP
ON
SIB
ILIT
Y*
6.1
and
6.2
. In
stitu
tiona
l and
Le
gal F
ram
ewor
k
To e
stab
lish
and
stre
ngth
en
inst
itutio
nal
fram
ewor
k fo
r effe
ctiv
e co
ordi
natio
n,
over
sigh
t and
im
plem
enta
tion
of
the
NFN
SP
•N
atio
nal F
ood
and
Nut
ritio
n Se
curit
y C
ounc
il es
tabl
ishe
d an
d op
erat
iona
lized
•
Nat
iona
l Foo
d an
d N
utrit
ion
Secu
rity
Stee
ring
Com
mitt
ee
esta
blis
hed
and
oper
atio
naliz
ed
•N
atio
nal F
ood
and
Nut
ritio
n Se
curit
y Se
cret
aria
t est
ablis
hed
and
oper
atio
naliz
ed
•R
elev
ant S
take
hold
er
tech
nica
l com
mitt
ees i
n pl
ace
•Es
tabl
ish
and
oper
atio
naliz
e N
atio
nal F
ood
and
Nut
ritio
n Se
curit
y C
ounc
il, S
teer
ing
Com
mitt
ee a
nd S
ecre
taria
t•
Esta
blis
h an
d op
erat
iona
lize
rele
vant
Sta
keho
lder
Tec
hnic
al
Com
mitt
ees a
t Nat
iona
l lev
el.
400
200
2017
-202
2M
OA
LF, C
oG, M
OD
P, M
OW
I, M
OH
, MO
E, N
DM
A
67
PRIO
RIT
Y
PRO
GR
AM
A
RE
AS
OB
JEC
TIV
ES
OU
TPU
TS
INT
ER
VE
NT
ION
S
CO
ST
EST
IMAT
ET
IME
FR
AM
ER
ESP
ON
SIB
ILIT
Y*
•C
ount
y Fo
od a
nd N
utrit
ion
Secu
rity
Stee
ring
Com
mitt
ee
esta
blis
hed
and
oper
atio
naliz
ed
•C
ount
y Fo
od a
nd N
utrit
ion
Secu
rity
Secr
etar
iat e
stab
lishe
d an
d op
erat
iona
lized
.
•Es
tabl
ish
and
oper
atio
naliz
e C
ount
y le
vel F
ood
and
Nut
ritio
n Se
curit
y St
eerin
g C
omm
ittee
s an
d Se
cret
aria
ts•
Esta
blis
h an
d op
erat
iona
lize
rele
vant
Sta
keho
lder
Tec
hnic
al
Com
mitt
ees a
t cou
ntie
s lev
els.
300
2017
-202
2M
OA
LF, C
oG, M
OD
P, M
OW
I, M
OH
, MO
E, N
DM
A
To p
rovi
de a
lega
l an
d re
gula
tory
fr
amew
ork
for
impl
emen
tatio
n of
th
e N
FNSP
Legi
slat
ive
fram
ewor
k an
d gu
idel
ines
fo
r effi
cien
t im
plem
enta
tion
of th
e FN
SP d
evel
oped
/ rev
iew
ed
Rev
iew
the
exis
ting
legi
slat
ive
fram
ewor
k an
d gu
idel
ines
for
effici
ent i
mpl
emen
tatio
n of
the
FNSP
2020
17-2
022
MO
DP,
CoG
, MO
ALF
, MO
WI,
MO
H, M
OE,
ND
MA
Legi
slat
ion
regu
latin
g en
acte
d an
d
enfo
rced
En
act l
egis
latio
n an
d gu
idel
ines
re
gula
ting
effec
tive
impl
emen
tatio
n of
the
FNSP
at b
oth
the
natio
nal a
nd
coun
ty le
vels
En
forc
e ex
istin
g le
gisl
atio
n on
Foo
d an
d nu
tritio
n se
curit
y
3020
17-2
022
MO
DP,
CoG
, MO
ALF
, MO
WI,
MO
H, M
OE,
ND
MA
Mea
sure
s to
ensu
re c
ompl
ianc
e w
ith e
xist
ing
law
s and
regu
latio
ns
supp
orte
d
Supp
ort m
easu
res t
o en
sure
co
mpl
ianc
e an
d en
forc
emen
t of
exis
ting
law
s and
regu
latio
ns
6020
17-2
022
MO
DP,
CoG
, MO
ALF
, MO
WI,
MO
H, M
OE,
ND
MA
, KEB
S
Inte
rnat
iona
l and
regi
onal
trea
ties,
decl
arat
ions
and
con
vent
ions
rela
ted
to fo
od a
nd n
utrit
ion
secu
rity
dom
estic
ated
Dom
estic
ate
inte
rnat
iona
l and
re
gion
al tr
eatie
s, de
clar
atio
ns a
nd
conv
entio
ns re
late
d to
food
and
nu
tritio
n se
curit
y
6020
17-2
022
MO
DP,
CoG
, MO
ALF
, MO
WI,
MO
H, M
OE,
ND
MA
, KEB
S
Sub
Tota
l1,
070
6.3
Fund
ing
Impl
emen
tatio
n of
th
e N
FNS
To m
obili
ze a
nd
advo
cate
for
reso
urce
s for
eff
ectiv
e pl
anni
ng
and
impl
emen
tatio
n of
NFN
SP
Adv
ocac
y an
d re
sour
ce m
obili
zatio
n de
sk a
t the
NFN
S es
tabl
ishe
dR
esou
rce
Mob
iliza
tion
Stra
tegy
de
velo
ped
Bud
geta
ry a
lloca
tion
for f
ood
and
nutri
tion
secu
rity
inte
rven
tions
Esta
blis
h an
Adv
ocac
y an
d R
esou
rce
Mob
iliza
tion
Des
k at
the
NFN
S.
Dev
elop
a g
over
nmen
t Res
ourc
e M
obili
zatio
n St
rate
gy
50 20
2017
/18
2017
/18
MO
ALF
MO
ALF
, MO
DP,
ND
MA
, M
OW
I, C
oG, M
OH
, MO
ESu
b To
tal
70
*The
lead
min
istri
es (h
ighl
ight
ed) r
espo
nsib
le fo
r im
plem
enta
tion;
the
rest
are
link
min
istri
es a
nd in
stitu
tions
. The
min
istry
nam
es a
re a
s wer
e kn
own
befo
re th
e C
oalit
ion
Gov
ernm
ent w
as
form
ed in
Apr
il 20
08. T
he d
epar
tmen
ts c
once
rned
still
rem
ain
rele
vant
.**
Incl
udes
infr
astru
ctur
al c
onst
ruct
ion
cost
s, e.
g. ro
ads.
68
APP
ENDI
X II:
FO
OD
SEC
URITY
PER
FORM
AN
CE
INDI
CA
TORS
St
rate
gic
Obj
ectiv
e: G
oal:
Impr
oved
food
sel
f suf
ficie
ncy
Obj
ectiv
e: In
crea
se o
vera
ll fo
od p
rodu
ctio
n an
d pr
oces
sing
Prog
ram
/pr
ojec
tE
xpec
ted
outp
utO
bjec
tivel
y ve
rifia
ble
indi
cato
r
Mea
ns o
f ve
rific
atio
nTa
rget
(2
022)
Bas
elin
eA
nnua
l Tar
gets
2017
/18
2018
/19
2019
/20
2020
/21
2021
/22
2022
/202
3C
erea
ls
prod
uctio
nIm
prov
e st
aple
ce
real
s pro
duct
ion
Tota
l ann
ual
cere
al fo
od
prod
uctio
n
KIH
BS
repo
rt,
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
6.57
m M
T4.
05m
MT
4.55
4m M
T5.
058m
MT
5.56
2m M
T6.
066m
MT
6.57
m M
T7.
17m
MT
Prot
ein
Food
s (M
T)Se
lf-su
ffici
ency
in
prot
ein
food
s.To
tal a
nnua
l pr
otei
n fo
od
prod
uctio
n
KIH
BS
repo
rt A
nnua
l foo
d pr
oduc
tion
repo
rts, F
ood
asse
ssm
ent
repo
rts
1.
445m
MT
1.6
56m
MT
FIFI
1.48
3m
MT
1.
522m
M
T
1.
561m
MT
1.
602M
T 1
.643
m
MT
1.68
6,05
7MT
Ani
mal
pro
tein
so
urce
s (M
T)Se
lf-su
ffici
ency
in
anim
al p
rote
ins
Tota
l ann
ual
anim
al
prot
ein
food
s pr
oduc
tion
KIH
BS
repo
rt,
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
662,
475M
T 4,
839,
416M
T
59
3,19
2MT
60
8,61
5MT
62
4,43
9MT
640,
675M
T
65
7,33
2MT
67
4,42
3MT
Plan
t pro
tein
so
urce
s (M
T)Se
lf-su
ffici
ency
in
plan
t pro
tein
sTo
tal a
nnua
l pl
ant p
rote
in
food
s pr
oduc
tion
KIH
BS
repo
rt,
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
993,
713M
T
88
9,78
8MT
91
2,92
3MT
93
6,65
9MT
961,
012M
T
98
5,99
8MT
1,01
1,63
4 M
T
69
Prog
ram
/pr
ojec
tE
xpec
ted
outp
utO
bjec
tivel
y ve
rifia
ble
indi
cato
r
Mea
ns o
f ve
rific
atio
nTa
rget
(2
022)
Bas
elin
eA
nnua
l Tar
gets
2017
/18
2018
/19
2019
/20
2020
/21
2021
/22
2022
/202
3N
uts /
oil c
rops
(F
ats/
oils
) (M
T)
35
% in
crea
se
in n
uts a
nd o
ils
crop
s
Tota
l ann
ual
anim
al
prot
ein
pr
oduc
tion
KIH
BS
repo
rt,
KIH
BS
repo
rt,
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
28
0,66
2 M
T
187,
108
20
0,20
6MT
21
4,22
0MT
229,
215M
T
245,
260M
T
262,
429M
T
28
0,79
9MT
Vege
tabl
e pr
oduc
tion
(MT)
Cur
rent
4,
117,
200,
000M
TTo
tal a
nnua
l ve
geta
ble
pr
oduc
tion
KIH
BS
repo
rt,
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
4.81
8 m
M
TTB
D
Frui
t pro
duct
ion
Cur
rent
2,74
4,80
0MT
Tota
l an
nual
frui
t pr
oduc
tion
KIH
BS
repo
rt,
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
3.21
2m M
TTB
D
Mai
ze
prod
uctio
n pe
r un
it ar
ea
Incr
ease
d m
aize
pr
oduc
tion
per
unit
area
Yie
ld p
er H
aA
nnua
l foo
d pr
oduc
tion
repo
rts, F
ood
asse
ssm
ent
repo
rts
4.05
1.9
MT
2.28
2.74
3.28
3.94
4.73
5.68
Mai
ze
prod
uctio
n co
stR
educ
ed/
affor
dabl
e co
st o
f pr
oduc
tion
Cos
t of
prod
ucin
g on
e ba
g of
m
aize
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
Less
that
10
% a
nnua
l st
eady
in
crea
se in
pr
oduc
tion
cost
1,80
01,
800
Roo
ts a
nd
tube
r cro
ps
prod
uctio
n
Impr
oved
pr
oduc
tion
of
root
/tube
r cro
ps
Tota
l ann
ual
root
s and
tu
ber c
rops
pr
oduc
tion
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
129,
600
MT
81M
T91
102
114
127
143
70
Prog
ram
/pr
ojec
tE
xpec
ted
outp
utO
bjec
tivel
y ve
rifia
ble
indi
cato
r
Mea
ns o
f ve
rific
atio
nTa
rget
(2
022)
Bas
elin
eA
nnua
l Tar
gets
2017
/18
2018
/19
2019
/20
2020
/21
2021
/22
2022
/202
3U
tiliz
atio
n of
tra
ditio
nal h
igh
valu
e fo
od
crop
s
Incr
ease
d ut
iliza
tion
of
Trad
ition
al h
igh
valu
e fo
ods
Num
ber o
f hi
gh v
alue
tra
ditio
nal
food
cro
ps
wid
ely
cons
umed
.
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
10%
in
crea
se2%
3%5%
7%8%
10%
Ferti
lizer
cos
t re
duct
ion
(Ksh
)In
crea
sed
use
of
ferti
lizer
Fe
rtiliz
er
mar
ket p
rice
Ann
ual f
ood
prod
uctio
n re
ports
, Foo
d as
sess
men
t re
ports
2,00
03,
200
2,00
02,
000
2,00
02,
000
2,00
0
Cer
eal
Prod
uctio
n yi
eld
gap
Red
uced
pr
oduc
tion
yiel
d ga
p
Cer
eal y
ield
ga
pA
nnua
l foo
d pr
oduc
tion
repo
rts, F
ood
asse
ssm
ent
repo
rts
50%
0%30
%20
%10
%10
%0%
Agr
icul
tura
l m
echa
niza
tion
equi
pmen
t/m
achi
nery
Incr
ease
d ag
ricul
tura
l m
echa
niza
tion
equi
pmen
t /m
achi
nery
Num
ber
of fa
rm
equi
pmen
t/tra
ctor
s
Ann
ual
agric
ultu
ral
mec
hani
zatio
n re
ports
16,0
0012
,600
13,2
30
13,8
92
14
,586
15
,315
16,0
81
Irrig
ated
A
gric
ultu
reIn
crea
sed
irrig
ated
ag
ricul
ture
Are
a un
der
irrig
ated
ag
ricul
ture
Ann
ual w
ater
an
d irr
igat
ion
repo
rts,
600,
000
Ha
161,
840
210,
392.
0027
3,50
9.60
355,
562.
4846
2,23
1.22
600,
900.
59
Wat
er
harv
estin
g an
d st
orag
e
Incr
ease
am
ount
of
wat
er h
arve
sted
an
d st
ored
Ann
ual w
ater
ha
rves
ted
and
stor
ed
Ann
ual w
ater
an
d irr
igat
ion
repo
rts
TBD
TBD
Dom
estic
wat
erTo
incr
ease
am
ount
ot w
ater
ha
rves
ted
and
stor
ed
Am
ount
ot
wat
er
harv
este
d an
d st
ored
Cen
sus r
epor
t, ho
useh
old
surv
ey re
ports
80%
65%
68%
70%
75%
78%
80%
SFR
bud
get
Incr
ease
d SF
R
allo
catio
nSF
R
allo
catio
nA
nnua
l bud
get
estim
ates
, SFR
m
inut
es,
SFR
repo
rts
2 m
onth
s st
ocks
for
10%
of
popu
latio
n
5 B
illio
n24
Bill
ion
24B
30 B
30 B
36B
30 B
71
Prog
ram
/pr
ojec
tE
xpec
ted
outp
utO
bjec
tivel
y ve
rifia
ble
indi
cato
r
Mea
ns o
f ve
rific
atio
nTa
rget
(2
022)
Bas
elin
eA
nnua
l Tar
gets
2017
/18
2018
/19
2019
/20
2020
/21
2021
/22
2022
/202
3SF
R fo
od st
ocks
(B
ags o
f mai
ze
or e
quiv
alen
t).
Rec
omm
ende
d SF
R le
vel
achi
eved
.
SFR
leve
lN
CPB
repo
rts,
SFR
min
utes
,SF
R re
ports
12 M
illio
n ba
gs1.
67 M
illio
n ba
gs8M
9M10
M11
M12
M13
M
Agr
icul
ture
se
ctor
bud
get
allo
catio
n
To a
lloca
te a
t le
ast 1
0% o
f the
N
atio
nal b
udge
t to
Agr
icul
ture
Se
ctor
.
Allo
catio
n at
le
ast 1
0%.
Agr
icul
ture
se
ctor
bud
get
Ann
ual
econ
omic
su
rvey
re
ports
, A
nnua
l pr
inte
d es
timat
es,
10%
(229
B
illio
n)2.
8%(3
5B)
6%7%
8%9%
10%
Oth
er F
ood
Secu
rity
Indi
cato
rs
Prog
ram
/pr
ojec
tO
bjec
tive
Exp
ecte
d ou
tput
Obj
ectiv
ely
veri
fiabl
e in
dica
tor
Mea
ns o
f ve
rific
atio
nTa
rget
(202
2)B
asel
ine
Ann
ual T
arge
ts
2017
/18
2018
/19
2019
/20
2020
/21
2021
/22
2022
/202
3
Con
sum
er
pric
e in
dex
(CPI
)
Red
uce
the
cons
umer
pr
ice
leve
l ind
ex to
an
affo
rdab
le
CPI
redu
ced
and
mai
ntai
ned
with
in
affor
dabl
e ra
nge
Mon
thly
CPI
Ann
ual
econ
omic
surv
ey
repo
rts, K
NB
S C
onsu
mer
su
rvey
repo
rts
9918
2.98
Food
in
flatio
n ra
teFo
od in
flatio
n re
duce
d be
low
3%
Mon
thly
Fo
od
infla
tion
Ann
ual
econ
omic
surv
ey
repo
rts ,
KN
BS
Con
sum
er
surv
ey re
ports
<3%
18.5
6%
Tree
cov
erIn
crea
se to
tal l
and
fore
st c
over
to th
e re
com
men
ded
leve
l.
Impr
oved
land
pr
oduc
tivity
Tota
l lan
d fo
rest
cov
erA
nnua
l NR
M
repo
rts10
%6.
7%7%
8%9%
10%
10%
Land
use
m
anag
emen
t (s
oil f
ertil
ity)
To c
onse
rve
agric
ultu
ral l
and
Impr
oved
land
pr
oduc
tivity
Con
serv
ed
land
are
aLa
nd
degr
adat
ion
map
s.
40%
37.5
%35
%32
.5%
30%
27.5
%25
%
72
Prog
ram
/pr
ojec
tO
bjec
tive
Exp
ecte
d ou
tput
Obj
ectiv
ely
veri
fiabl
e in
dica
tor
Mea
ns o
f ve
rific
atio
nTa
rget
(202
2)B
asel
ine
Ann
ual T
arge
ts
2017
/18
2018
/19
2019
/20
2020
/21
2021
/22
2022
/202
3
Emer
rgen
cy
and
cris
is
man
agem
ent
To re
duce
the
risk
of
food
inse
curit
y an
d m
alnu
tritio
n
Red
uced
food
in
secu
rity
and
emer
genc
ies
Num
ber
of fo
od
inse
cure
pe
ople
Food
secu
rity
repo
rtsFo
od se
curit
y as
sess
men
t re
ports
26%
5%
20%
20%
20%
20%
20%
To p
reve
nt c
risis
fr
om d
evel
opin
g in
to
emer
genc
ies
Tim
ely
resp
onse
to
cris
is a
nd
emer
genc
ies
Num
ber
of c
risis
ep
isod
es th
at
deve
lop
into
cr
isis
Dis
aste
r m
anag
emen
t re
ports
No
emer
genc
y si
tuat
ions
re
porte
d
Num
ber
of c
risis
de
velo
ping
in
to
emer
genc
ies
No
cris
is
deve
lopi
ng
into
em
erge
ncie
s
No
cris
is
deve
lopi
ng
into
em
erge
ncie
s
No
cris
is
deve
lopi
ng
into
em
erge
ncie
s
No
cris
is
deve
lopi
ng
into
em
erge
ncie
s
No
cris
is
deve
lopi
ng
into
em
erge
ncie
s
Inst
itutio
nal
stru
ctur
e fo
r Fo
od a
nd
nutri
tion
Esta
blis
h a
lead
ersh
ip a
nd
coor
dina
tions
truct
ure
for i
mpl
emen
tatio
n of
th
FN
SP
Food
and
N
utrit
ion
Secu
riy
Cou
ncil,
St
eerin
g co
mm
ittee
and
Se
cret
aria
ts in
pl
ace
Esta
blis
hed
Cou
ncil,
St
eerin
g C
omm
ittee
s, an
d Se
cret
aria
ts
for m
anag
ing
Food
and
N
utrit
ion
Secu
rity
Food
and
N
utrit
ion
secu
rity
repo
rts
FNSP
Im
plem
enta
tion
Cou
ncil,
St
eerin
g C
omm
ittee
s an
d Se
cret
aria
ts
in p
lace
Not
in p
lace
In
stitu
tiona
l st
yruc
ture
in
plac
e
Inst
itutio
nal
styr
uctu
re in
pl
ace
Inst
itutio
nal
styr
uctu
re in
pl
ace
Inst
itutio
nal
styr
uctu
re in
pl
ace
Inst
itutio
nal
styr
uctu
re in
pl
ace
NUT
RITIO
N IM
PRO
VEM
ENT K
EY P
ERFO
RMA
NC
E IN
DIC
ATO
RSK
EY
RE
SULT
AR
EA
: NU
TR
ITIO
N IM
PRO
VE
ME
NT
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
oupu
t/ou
tcom
eO
bjec
tivel
y ve
rifia
ble
Indi
cato
rs
Mea
ns o
f ve
rific
atio
nTa
rget
Bas
elin
eta
rget
s
Y
1Y
2Y
3Y
4Y
5Li
fecy
cle
appr
oach
to
nut
ritio
n im
prov
emen
t
To a
chie
ve
optim
al
nutri
tion
for a
ll co
hort
grou
ps
thro
ugho
ut th
e lif
e cy
cle
Red
uced
leve
ls o
f st
untin
g am
ong
child
ren
<5 y
ears
Prop
ortio
n of
ch
ildre
n <
5 ye
ars s
tunt
ed
KD
HS,
nu
tritio
n su
rvey
s, K
NM
S
15%
26%
(KD
Hs 2
014)
2220
1816
15
73
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
oupu
t/ou
tcom
eO
bjec
tivel
y ve
rifia
ble
Indi
cato
rs
Mea
ns o
f ve
rific
atio
nTa
rget
Bas
elin
eta
rget
s
Y
1Y
2Y
3Y
4Y
5R
educ
ed le
vels
of
und
erw
eigh
t am
ong
child
ren
<5 y
ears
Prop
ortio
n re
duct
ion
in
child
ren
<5 y
ears
un
derw
eigh
t
KD
HS,
nu
tritio
n su
rvey
s, K
NM
S
Sust
atin
be
low
5%
as
per
WH
A
targ
ets
11%
(KD
Hs 2
014)
1110
9 8
7
Red
uced
leve
ls o
f w
astin
g am
ong
child
ren
<5 y
ears
Prop
ortio
n of
ch
ildre
n <5
yea
rs
was
ted
KD
HS,
nu
tritio
n su
rvey
s, K
NM
S
Sust
ain
belo
w 5
% a
s pe
r the
WH
A
targ
ets
4% (KD
Hs 2
014)
<5%
<5%
<5%
<5%
<5%
Red
uced
leve
ls
of o
verw
eigh
t/ob
esity
in
child
ren
<5 y
ears
Prop
ortio
n of
ch
ildre
n <5
ye
ars w
ho a
re
over
wei
ght o
r ob
ese
KD
HS,
N
utrit
ion
Surv
eys,
KN
MS
Sus
tatin
be
low
5%
as
per
WH
A
targ
ets
4.1%
(KD
Hs 2
014)
<5%
<5%
<5%
<5%
<5%
Incr
ease
d ex
clus
ive
brea
stfe
edin
g ra
tes f
or c
hild
ren
aged
bel
ow si
x m
onth
s
Prop
ortio
n of
ch
ildre
n <6
m
onth
s who
ar
e e
xclu
sive
ly
brea
stfe
d
KD
HS,
N
utrit
ion
surv
eys
75%
61%
(KD
Hs 2
014)
65%
68%
70%
7
2%75
%
Incr
ease
d m
inim
um
acce
ptab
le d
iet
amon
g ch
ildre
n ag
ed 6
-23
mon
ths
with
Prop
ortio
n of
ch
ildre
n 6-
23
mon
ths w
ith
min
imum
ac
cept
able
die
t
MIY
CN
K
AP
surv
ey,
Nut
ritio
n su
rvey
s, K
DH
S
60%
31%
(KD
Hs 2
014)
35%
40 5
0% 5
5% 6
0%
Incr
ease
d m
inim
um d
ieta
ry
dive
rsity
- w
omen
Prop
ortio
n of
W
RA
with
m
inim
um d
ieta
ry
dive
rsity
- w
omen
MIY
CN
K
AP
surv
ey,
Nut
ritio
n su
rvey
s
60%
TBD
74
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
oupu
t/ou
tcom
eO
bjec
tivel
y ve
rifia
ble
Indi
cato
rs
Mea
ns o
f ve
rific
atio
nTa
rget
Bas
elin
eta
rget
s
Y
1Y
2Y
3Y
4Y
5R
educ
ed
over
wei
ght o
r ob
esity
am
ong
adul
ts a
ged
18-6
9 ye
ars
Prop
ortio
n of
ad
ults
18-
69
year
s who
are
ov
erw
eigh
t or
obes
e
Step
wis
e su
rvey
, nut
ritio
n su
rvey
repo
rts
20%
Ensu
re th
at
ther
e is
no
incr
ease
in
obes
ity
28%
26%
24%
22%
21%
20%
2.5.
2.
Mic
ronu
trien
t D
efici
ency
Pr
even
tion
and
Con
trol
To p
reve
nt
and
redu
ce
mic
ro-n
utrie
nt
defic
ienc
y di
sord
ers,
Red
uced
pr
eval
ence
of
anae
mia
am
ong
WR
A
Prop
ortio
n re
duct
ion
in
anae
mia
am
ong
WR
A
KN
MS
Rep
ort,
15%
%21
%19
%18
%
17%
1
6% 1
5%
Red
uced
pr
eval
ence
of
anae
mia
am
ong
preg
nant
wom
en
Prop
ortio
n re
duct
ion
in
anae
mia
am
ong
preg
nant
wom
en
KN
MS
Rep
ort,
20%
36%
30%
28%
25%
23
%
20%
Incr
ease
d co
nsum
ptio
n of
fo
rtifie
d fo
ods.
Prop
ortio
n of
ho
useh
olds
co
nsum
ing
forti
fied
food
s
Surv
ey R
epor
ts;
KD
HS;
KIH
BS
80%
Red
uced
pr
eval
ence
of z
inc
defic
ienc
y am
ong
preg
nant
wom
en
Prop
ortio
n of
pre
gnan
t w
omen
with
zin
c de
ficie
ncy
KN
MS
repo
rt,
othe
r stu
dy a
nd
surv
ey re
ports
55%
60%
59
%
58%
57%
56%
55%
Red
uced
pr
eval
ence
of
zinc
defi
cien
cy
amon
g pr
e-sc
hool
ch
ildre
n in
Ken
ya
Prop
ortio
n of
und
er fi
ve
child
ren
with
zi
nc d
efici
ency
am
ong
pre-
scho
ol c
hild
ren
in K
enya
KN
MS,
oth
er
stud
y an
d su
rvey
repo
rts
50%
83.3
% 7
8% 7
0% 6
0%65
%
50%
75
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
oupu
t/ou
tcom
eO
bjec
tivel
y ve
rifia
ble
Indi
cato
rs
Mea
ns o
f ve
rific
atio
nTa
rget
Bas
elin
eta
rget
s
Y
1Y
2Y
3Y
4Y
5R
educ
ed V
itam
in
A Defi
cien
cy a
mon
gch
ildre
n<5
year
s
Prop
ortio
n of
ch
ildre
n <5
yea
rs
with
Vita
min
Ade
ficie
ncy
KN
MS,
oth
er
stud
y an
d su
rvey
repo
rts
4%9.
2%8%
7%6%
5%4%
Red
uced
iodi
neD
efici
ency
am
ong
child
ren<
5yea
rs
Prop
ortio
n of
ch
ildre
n <5
yea
rs
with
iodi
nede
ficie
ncy
KN
MS,
oth
er
stud
y an
d su
rvey
repo
rts
<10%
22%
18%
16%
15
%
13%
<
10%
Red
uced
iodi
nede
ficie
ncy
amon
gno
n-pr
egna
nt
wom
en
Prop
ortio
n of
no
n-pr
egna
nt
wom
en w
ith
iodi
nede
ficie
ncy
KN
MS,
oth
er
stud
y an
d su
rvey
repo
rts
<10%
25.6
%22
%20
%
27%
15
%
<10%
Red
uced
fola
teD
efici
ency
am
ong
non-
preg
nant
w
omen
Prop
ortio
n of
no
n-pr
egna
nt
wom
en w
ith
fola
te d
efici
ency
KN
MS,
oth
er
stud
y an
d su
rvey
repo
rts
20%
39%
35%
30%
36%
30%
20%
Incr
ease
d po
pula
tion
cons
umin
g iro
n ric
h fo
ods
Prop
ortio
n of
ch
ildre
n ag
ed
6-23
mon
ths
who
con
sum
e iro
n ric
h fo
ods
KD
HS,
Per
iodi
c nu
tritio
n pr
ogra
m
asse
ssm
ents
60%
30%
35%
40%
45%
50%
60%
Incr
ease
d po
pula
tion
cons
umin
g
vita
min
A r
ich
food
s
Prop
ortio
n of
ch
ildre
n ag
ed
6-23
mon
ths
who
con
sum
e
vita
min
A r
ich
food
s
KD
HS,
Per
iodi
c nu
tritio
n pr
ogra
m
asse
ssm
ents
80%
68%
70%
72%
73%
75%
80%
76
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
oupu
t/ou
tcom
eO
bjec
tivel
y ve
rifia
ble
Indi
cato
rs
Mea
ns o
f ve
rific
atio
nTa
rget
Bas
elin
eta
rget
s
Y
1Y
2Y
3Y
4Y
5In
crea
sed
popu
latio
n ad
optin
g en
ergy
savi
ng
tech
nolo
gies
Prop
ortio
n of
pop
ulat
ion
who
ado
pt
ener
gy sa
ving
te
chno
logi
es
Agr
icul
ture
se
ctor
repo
rts
Nut
ritio
n ad
voca
cy
com
mun
icat
ion
and
soci
al
mob
iliza
tion
To im
prov
e nu
tritio
n kn
owle
dge
attit
ude
and
prac
tice
of th
e po
pula
tion
for e
nhan
ced
nutri
tion
and
heal
thy
lifes
tyle
s
Incr
ease
d kn
owle
dge
attit
ude
and
prac
tices
in th
e po
pula
tion
Prop
ortio
n of
co
mm
unity
m
embe
rs
repo
rting
aw
aren
ess o
f ba
sic
nutri
tion.
-nat
iona
l and
co
unty
repo
rts;
KA
P
TBD
Incr
ease
d po
pula
tion
adop
ting
heal
thy
diet
s
Prop
ortio
n of
po
pula
tion
who
ad
opt h
ealth
y di
ets (
i.e. p
erce
nt
taki
ng v
ario
us
num
bers
of
serv
ings
of f
ruits
an
d ve
geta
bles
on
ave
rage
per
da
y).
KD
HS,
St
epw
ise
surv
ey20
%6% (>
or e
qual
to 5
se
rvin
gs)
(Ste
pwis
e su
rvey
)
8%10
%13
%16
%20
%
Incr
ease
d kn
owle
dge
on
dang
ers o
f hig
h sa
lt in
take
Prop
ortio
n of
po
pula
tion
with
kn
owle
dge
on
dang
ers o
f hig
h sa
lt in
take
KD
HS,
St
epw
ise
surv
ey90
%78
%(S
tepw
ise
surv
ey)
80%
82%
84%
86
%90
%
Incr
ease
d po
pula
tion
adop
ting
phys
ical
ac
tivity
Prop
ortio
n of
po
pula
tion
who
ad
opt p
hysi
cal
activ
ity
KD
HS,
St
epw
ise
surv
ey60
%34
%38
%42
%46
%50
%60
%
77
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
oupu
t/ou
tcom
eO
bjec
tivel
y ve
rifia
ble
Indi
cato
rs
Mea
ns o
f ve
rific
atio
nTa
rget
Bas
elin
eta
rget
s
Y
1Y
2Y
3Y
4Y
5Es
tabl
ishm
ent
of N
atio
nal a
nd
coun
ty n
utrit
ion
Nut
ritio
n m
ulti-
stak
ehol
der f
orum
Mul
tista
keho
lder
Pl
atfo
rms
esta
blis
hed
at
Nat
iona
l and
co
unty
leve
ls
Prog
ram
pr
ogre
ss
impl
emen
tatio
n re
port
24 (0%
) 0
10 1
5 1
7 1
9 2
0
Incr
ease
d nu
tritio
nist
s/di
etic
ians
em
ploy
ed
at n
atio
nal
and
coun
ty
gove
rnm
ents
Num
ber
of c
linic
al
nutri
tioni
sts/
diet
icia
ns
empl
oyed
at
nat
iona
l an
d co
unty
go
vern
men
ts
Hea
lth se
ctor
re
ports
,5,
400
(50%
In
crea
se)
2,70
0(A
re
regi
ster
ed)
3,00
035
004,
000
4,50
05,
400
Nut
ritio
n an
d in
fect
ion
To im
prov
e th
e nu
tritio
nal
care
, tre
atm
ent
and
supp
ort
durin
g ill
ness
Incr
ease
d al
loca
tion
for
med
ical
nu
tritio
n th
erap
y co
mm
oditi
es a
nd
equi
pmen
t
Allo
catio
n fo
r pr
ocur
emen
t of
med
ical
nu
tritio
n th
erap
y co
mm
oditi
es a
nd
equi
pmen
t at
both
nat
iona
l and
co
unty
leve
ls
Ann
ual
proc
urem
ent
plan
s
To su
stai
n cu
re
rate
s for
acu
te
mal
nutri
tion
at
abov
e 75
%
Incr
ease
d cu
re
rate
s of a
cute
ly
mal
nour
ishe
d ch
ildre
n.
Prop
ortio
n of
acu
tely
m
alno
uris
hed
child
ren
cure
d.
DH
ISM
aint
ain
SPH
ERE
stan
dard
s (G
reat
er th
an
75%
)
82%
>75%
>75%
>75%
>75%
>75%
To m
aint
ain
mor
talit
y ra
tes
at b
elow
10%
fo
r MA
M a
nd
3% fo
r SA
M
Red
uced
m
orta
lity
rate
s am
ong
acut
ely
mal
nour
ishe
d ch
ildre
n.
Prop
ortio
n of
dea
ths
amon
g ac
utel
y m
alno
uris
hed
child
ren
DH
ISM
aint
ain
SPH
ERE
stan
dard
s
MA
M
mor
talit
y 0.
2%
and
SAM
1.7
%
Mai
ntai
n SP
HER
E St
anda
rds
Mai
ntai
n SP
HER
E St
anda
rds
Mai
ntai
n SP
HER
E St
anda
rds
Mai
ntai
n SP
HER
E St
anda
rds
Mai
ntai
n SP
HER
E St
anda
rds
78
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
oupu
t/ou
tcom
eO
bjec
tivel
y ve
rifia
ble
Indi
cato
rs
Mea
ns o
f ve
rific
atio
nTa
rget
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elin
eta
rget
s
Y
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2Y
3Y
4Y
5N
on-
com
mun
icab
le
dise
ases
To h
alt a
nd
reve
rse
the
rise
of d
iet r
elat
ed
NC
Ds a
nd
enha
nce
thei
r co
ntro
l and
m
anag
emen
t
Red
uced
po
pula
tion
with
ra
ised
blo
od
pres
sure
or
curr
ently
on
med
icat
ion
for
Prop
ortio
n of
po
pula
tion
with
ra
ised
blo
od
pres
sure
or
curr
ently
on
med
icat
ion
Step
wis
e su
rvey
s, he
alth
an
d nu
tritio
n su
rvey
s
24%
Red
uctio
n of
po
pula
tion
with
ra
ised
fast
ing
bloo
d su
gar
Prop
ortio
n of
ad
ults
18-
69
year
s with
rais
ed
fast
ing
bloo
d su
gar
Step
wis
e su
rvey
s, he
alth
an
d nu
tritio
n su
rvey
s
2.3%
Incr
ease
in m
en
with
nor
mal
wai
st
hip
ratio
Prop
ortio
n of
m
en w
ith n
orm
al
wai
st h
ip ra
tio
Step
wis
e su
rvey
s, he
alth
an
d nu
tritio
n su
rvey
s
73%
Incr
ease
in
wom
en w
ith
norm
al w
aist
hip
ra
tio
Prop
ortio
n of
w
omen
with
no
rmal
wai
st h
ip
ratio
Step
wis
e su
rvey
s, he
alth
an
d nu
tritio
n su
rvey
s
64%
Nut
ritio
n in
sc
hool
s, pu
blic
an
d pr
ivat
e in
stitu
tions
Impr
ove
optim
al
nutri
tion
and
heal
th fo
r in
divi
dual
s in
inst
itutio
ns.
Incr
ease
d ag
ricul
tura
l pr
oduc
tion
proj
ects
in
scho
ols a
nd o
ther
in
stitu
tions
%of
agr
icul
tura
l pr
oduc
tion
proj
ects
in
scho
ols a
nd
inst
itutio
ns
-Min
utes
of
feed
ing
com
mitt
ee
Incr
ease
d nu
tritio
n kn
owle
dge
amon
g w
orke
rs
in sc
hool
s and
in
stitu
tions
de
alin
g w
ith
mea
ls a
nd h
ealth
fo
r sch
ools
% o
f foo
d an
d nu
tritio
n sk
illed
staff
in
inst
itutio
ns
79
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
oupu
t/ou
tcom
eO
bjec
tivel
y ve
rifia
ble
Indi
cato
rs
Mea
ns o
f ve
rific
atio
nTa
rget
Bas
elin
eta
rget
s
Y
1Y
2Y
3Y
4Y
5Sc
hool
s and
in
stitu
tions
off
erin
g nu
tritio
us
mea
ls
Num
ber o
f sc
hool
s offe
ring
nutri
tious
mea
ls
Scho
ol
asse
ssm
ent
repo
rts,
Mon
itorin
g su
rvey
repo
rts
90%
Incr
ease
d sc
hool
s w
ith sc
hool
ga
rden
s
Num
ber o
f sc
hool
s with
sc
hool
gar
dens
Scho
ol
asse
ssm
ent
repo
rts, s
urve
y re
ports
TBD
TBD
CRI
SIS
AN
D EM
ERG
ENC
Y M
AN
AG
EMEN
TK
EY
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AN
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ICAT
OR
SPr
ogra
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tive
Exp
ecte
d ou
tput
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tcom
eO
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tivel
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rifia
ble
Indi
cato
rsM
eans
of
veri
ficat
ion
Targ
etB
asel
ine
targ
ets
Y1
Y2
Y3
Y4
Y5
Emer
genc
y pr
epar
edne
ssTo
redu
ce
risk
and
vuln
erab
ility
to
food
inse
curit
y an
d m
alnu
tritio
n oc
casi
oned
by
disa
ster
s
Incr
ease
d al
loca
tion
of d
roug
ht
cont
inge
ncy
fund
to n
utrit
ion
prog
ram
min
g-
Prop
ortio
n of
D
roug
ht c
ontin
genc
y fu
nd a
lloca
ted
to n
utrit
ion
prog
ram
min
g
ND
MA
Ear
ly
war
ning
repo
rts
ND
OC
repo
rts
MoD
P
C
ontin
genc
y fu
nd 1
0 B
illio
n pe
r yea
r
2%4%
6%8%
10%
Con
tinge
ncy
plan
s in
pla
ce in
all
coun
ties
Stak
ehol
der
disa
ster
m
anag
emen
t pl
anni
ng
com
ittee
s in
plac
e
Emer
genc
y co
ntin
genc
y pl
ans
- Sta
keho
lder
di
sast
er m
anag
emen
t te
chni
cal c
omm
ittee
s in
pla
ce a
t Nat
iona
l an
d C
ount
y le
vels
Con
tinge
ncy
plan
sM
inut
es o
f co
ntin
genc
y pl
anni
ng m
eetin
gs
48
Bia
nnua
l co
ntin
genc
y pl
anni
ng
Bia
nnua
l co
ntin
genc
y pl
anni
ng
80
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
outp
ut/
outc
ome
Obj
ectiv
ely
veri
fiabl
e In
dica
tors
Mea
ns o
f ve
rific
atio
nTa
rget
Bas
elin
eta
rget
s
Y1
Y2
Y3
Y4
Y5
Emer
genc
y re
spon
sePr
even
t de
terio
ratio
n in
food
and
nu
tritio
n st
atus
an
d sa
ve li
ves
of v
ulne
rabl
e gr
oups
in
emer
genc
ies
Tim
ely
cont
inge
ncy
plan
ning
at
natio
nal a
nd
coun
ty le
vel
stre
ngth
ened
Num
ber o
f cou
ntie
s ha
ving
upd
ated
co
ntin
genc
y pl
ans
Con
tinge
ncy
plan
s48
C
ontin
genc
y pl
ans
23 C
ount
ies
4848
4848
48
incr
ease
d in
op
erat
iona
lizat
ion
of c
ontin
genc
y fu
nds
% o
f con
tinge
ncy
fund
s al
loca
ted
% o
f con
tinge
ncy
fund
s op
erat
iona
lized
Num
ber o
f su
pple
men
tary
and
th
erap
eutic
pro
gram
s
Fina
ncia
l ret
urn
repo
rt 20
16/2
017
incr
ease
in
coun
ties c
arry
ing
out m
ass
scre
enin
g du
ring
emer
genc
ies
Num
ber o
f affe
cted
co
untie
s with
N
utrit
ion
mas
s sc
reen
ing
Nut
ritio
n su
rvey
re
ports
, A
sses
smen
t rep
orts
, N
DM
A E
arly
war
n-in
g re
port
23
1111
315
1720
23
Rec
over
y,
resi
lienc
e bu
ildin
g a
long
term
de
velo
pmen
t
To
impr
ove
po
st-e
mer
genc
y re
cove
ry
thro
ugh
resi
lienc
e bu
ildin
g an
d lo
ng te
rm
deve
lopm
ent
prog
ram
mes
Incr
ease
d su
pple
men
tary
an
d th
erap
eutic
pr
ogra
ms
Num
ber o
f fa
cilit
ies o
fferin
g su
pple
men
tary
and
th
erap
eutic
pro
gram
s
DH
IS, c
over
age
surv
eys
Mai
ntai
n ab
ove
75%
75%
>75
%>7
5%>7
5% >
75%
>75
%
Incr
ease
in
coun
ties
impl
emen
ting
SBC
C st
rate
gy
No
of c
ount
ies
impl
emen
ting
an
SBC
C st
rate
gy
Cap
acity
ass
essm
ent
Rep
orts
from
Pa
rtner
s and
MO
H
154
810
1214
15
Dis
aste
r rec
over
y pr
ogra
mm
es in
pl
ace
Num
ber o
f pr
ogra
mm
es
Prog
ranm
/Pro
ject
re
ports
81
Prog
ram
or
proj
ect a
rea
Obj
ectiv
eE
xpec
ted
outp
ut/
outc
ome
Obj
ectiv
ely
veri
fiabl
e In
dica
tors
Mea
ns o
f ve
rific
atio
nTa
rget
Bas
elin
eta
rget
s
Y1
Y2
Y3
Y4
Y5
Com
mun
ity
man
aged
dis
aste
r ris
k re
duct
ion
and
resi
lienc
e bu
ildin
g
Num
ber o
f C
omm
unity
m
anag
ed d
isas
ter
risk
redu
ctio
n an
d re
silie
nce
build
ing
prog
ram
s in
plac
e
Prog
ram
/pro
ject
re
ports
50
%TB
D
Live
lihoo
d in
sura
nce
sche
mes
to
cus
hion
an
d su
ppor
t co
mm
uniti
es to
re
cove
r fro
m
emer
genc
ies i
n pl
ace
Live
lihoo
d in
sura
nce
sche
mes
in p
lace
Insu
ranc
e pr
ogra
mm
e re
ports
TBD
7
Func
tiona
l Dis
ater
ris
k re
duct
ion
com
mun
ity u
nits
Num
ber o
f co
mm
unity
uni
ts
form
ed a
gain
st
reco
mm
ende
d
Cap
acity
ass
essm
ent
50%
TBD
82
Appendix III: Technical Committee Members and Contributors
NAME MINISTRY/STATE DEPARTMENT1 Dr, Johnson Irungu Ministry of Agriculture Livestock and Fisheries2 Ann Onyango Ministry of Agriculture Livestock and Fisheries3 Mary Mwale Ministry of Agriculture Livestock and Fisheries4 Stephen Andika Ministry of Agriculture Livestock and Fisheries5 Hilda Njoroge, Ministry of Agriculture Livestock and Fisheries6 Eng. Musa Sang Ministry of Agriculture Livestock and Fisheries7 Tom Kinara Ministry of Agriculture Livestock and Fisheries8 Kithama Mbolu Ministry of Agriculture Livestock and Fisheries9 Leonard K. Kamaru Ministry of Agriculture Livestock and Fisheries10 Ian Thande Githae Ministry of Water and Irrigation11 Phanuel Webi Ministry of Water and Irrigation12 Gladys Mugambi, Ministry of Health13 Grace Gichohi Ministry of Health14 Leila Akinyi Ministry of Health15 Florence Mugo Ministry of Health16 Tom Obunde Ministry of Devolution and Planning17 Paul Kimeu Ministry of Devolution and Planning18 Jacinta Ngwiri, Ministry of Agriculture Livestock and Fisheries19 Christopher Macharia Ministry of Agriculture Livestock and Fisheries20 David Ombalo Ministry of Agriculture Livestock and Fisheries21 Jane Wanbugu Ministry of Agriculture Livestock and Fisheries22 Dr. Boaz Otieno Ministry of Agriculture Livestock and Fisheries22 Josephine Mogere Ministry of Agriculture Livestock and Fisheries23 Demeke Mulat Food and Agricultural Organization (FAO)24 Sicily Matu United Nations Children’s Fund (UNICEF)25 Janet Ntwiga United Nations Children’s Fund (UNICEF)26 Grainne Moloney United Nations Children’s Fund (UNICEF)27 Shadrack Mutavi German Corperation for International Cooperation (GIZ)
83
LIST OF REFERENCES 1. Butta Z.A et al., Maternal and child under nutrition study group. What works? Interventions for
Maternal and Child Under-nutrition and Survival. Lancet 2008:37:417-40.2. Kenya national Bureau of statistics (KNBS) and ICF Macro.2010. Kenya Demographic and Health
Survey 2014. Calverton, Maryland: KNBS and ICF Macro.3. Republic of Kenya (2005). Kenya Integrated Household Budget Survey. Central4. Bureau of Statistics, Ministry of Planning and National Development, Nairobi, Kenya.5. Republic of Kenya (2007). Basic Report on well-being in Kenya. Kenya National Bureau Of
Statistics, Ministry of Planning and National Development, Nairobi, Kenya6. Republic of Kenya (2008). Kenya Vision 2030. A globally competitive and prosperous Kenya.
Nairobi: Ministry of Planning and National Development and the National Economic and Social Council (NESC).
7. Republic of Kenya (2012). Food and Nutrition Security Strategy8. Republic of Kenya (2011). The Kenya National Micronutrient Survey 2011.9. Republic of Kenya (2012). The Kenya National Nutrition Action Plan 2012 – 2017.10. Republic of Kenya (2012). National Food and Nutrition Security Policy 2012. Sessional Paper No. 1
of 201211. Republic of Kenya (MOH, 2015). Kenya STEPwise Survey for NCDs Risk Factors 2015 Report12. Republic of Kenya (2017). National Disaster Risk Management Policy 13. FANTA (1999).Food Security Indicators and Framework for Use in the Monitoring and Evaluation of
Food Aid Programs14. Republic of Kenya( 2012). The National Policy for Sustainable Development of Northern Kenya and
Other Arid lands: Sessional Paper No. 8 of 2012.15. Republic of Kenya (2014). Kenya National Capacity Development Framework 2014-2019.16. Republic of Kenya (2016). Kenya Nutrition Advocacy, Communication and Social Mobilization
Strategy 2016 – 2020.17. Republic of Kenya (MOH, 2017). Kenya Guidelines on Healthy diets and lifestyle 18. Republic of Kenya (2014). Ending Drought Emergencies: Common Programming Framework
19. Konrad-Adenauer-Stiftung e.V. (2016). Food Security mapping and Analysis Report
20. Republic of Kenya (2008). National Livestock Policy: Session Paper No 2 of 200821. Republic of Kenya (2016). Kenya National Bureau of Statistics: Economic Survey report22. Republic of Kenya (2010). Agricultural Sector Development Strategy (2010-2020).
23. IPC Global Partners. 2012. Integrated Food Security Phase Classification Technical Manual Version 2.0. Evidence and Standards for Better Food Security Decisions. FAO
24. FAO. 2011. A Response Analysis Framework for Food and Nutrition Security Interventions. Rome.
25. FAO. 1996. World Food Summit (WFS) – Rome Declaration on World Food Security and WFS Plan of Action. Rome.
26. UNICEF (2013). Improving Child Nutrition. Newyork, United Nations Children’s Fund
84
Online resourceswww.fns.usda.gov/sites/default/files/FSGuide.pdfhttp://www.fao.org/elearning/course/FA/en/pdf/P-01_RG_Concept.pdfwww.ipcinfo.org/.../docs/IPC-Manual-2-Interactive.pdf
https://www.knbs.or.ke. Quarterly Gross Domestic Product Report First Quarter 2017
https://sustainabledevelopment.un.org. SDG 2: End hunger, achieve food security and improved nutrition, and promote sustainable agriculturehttps://www.disasterriskreduction.net/east-central-africa/reglap
http://www.urbangateway.org
https://www.jica.go.jp/kenya/english/office/topics/140529.html
http://ilakenya.org/three-out-of-ten-households-going-without-food-shows-new-survey
85
CONCEPTUAL FRAMEWORKS
Adopted from UNICEF by Food and Nutrition Technical Assistance (FANTA)
UNICEF’S Original Conceptual Framework of Malnutrition
86
FAO IPC Global Partners. 2012. Integrated Food Security Phase Classification Technical Manual Version 2.0. Evidence and Standards for Better Food Security Decisio
87
88