FOOD AID /ASSISTANCE

1. FOOD AID /ASSISTANCE

2. PURPOSE & PRINCIPLES OF FOOD AID • Aim of GFD: • HHs get rations to meet food deficits in terms of : Their nutritional needs Own sources of food – no damaging coping mechanisms Circumstances • Pop.removed from normal sources of food • Pop. Faces an imminent acute food crisis; • Restoration of livelihoods immediately after a crisis

3. MAIN FEATURES OF GFD • Various foods distributed to HHs as take-home ration • Ration complements own food sources at home • Distributions are at regular intervals e.g. weekly, monthly • HHs bring containers to carry in & store the food. • Facilities for milling may be available – not always • Action taken to avoid micronutrient deficiencies e.g Fortification • Standard ration given for all gender/age (men, women,children)

4. TARGETING AND FOOD DISTRIBUTION • Types of Targeting • Geographical: Based on nutritional surveys/ food security assess. • Population Grps: Vulnerable grps targeted e.g., IDPs or refugees) • HHS: Vulnerable HHs targeted by Socio-econ status or children. • Individual: physiologically vulnerable pple. targeted e.g. SFP

5. Options/ Criteria for targeting • Community-based targeting • Working with implementing partners • Providing commodities attractive only to most needy • A GFD ration to everyone based on average need – most common • Providing food only in the form of FFW/R:

6. SPHERE STANDARDS FOR TARGETING • GFD ration given equitably and impartially, based on the vulnerability • Targeting objectives understood by all involved in GFD • Targeting criteria clearly documented (popn., groups, area,etc) • Monitoring of distribution and corrective actions taken • Errors Of Exclusion & Inclusion in Targeting • Inclusion Error: % of total recipients not eligible • Exclusion Error: % of eligible not received GFD rations

7. Calculation of Inclusion & Exclusion Errors Example: A SFP is identified to benefit all 1,000 IDPs in a certain village. The same amount of food is distributed to 1,200 beneficiaries of which 600 are from IDPs and the rest are other resident households not targeted. Error of inclusion = (600/1,200) x100 % = 50% Error of exclusion = (1,000-600)/1,000) x 100%= 40% Exercise: 1. Panned beneficiaries for Pakam are 3,500. Actual beneficiaries are 3,000, the rest are returnees & other village. Calculate the errors of inclusion& exclusion Ex. 2:

8. PRINCIPLES OF GOOD PRACTICE IN GFD • Fairness: based on assessed needs & distri. monitored • Accountability to beneficiaries: Considers social, ethnic & political divisions • Accountability to donors thro’ distr. Monitoring, reporting & analysis of quantities distributed & beneficiary figures • Transparency Info.on ration entitlements, method & timing of distr.communicated to beneficiaries & changes explained. • Respect: recognizes the physical and psychological vulnerability of beneficiaries so as to preserve their dignity and self-respect. • Gender : Women represented on committees, women happy with distribution hours.

9. DISTRIBUTION MONITORING & REPORTING: • Three levels of monitoring exist: • Distribution, site monitoring: Food aid staff (Food monitors) physically present at distribution site during distribution. Actual vs planned ration sizes compared randomly. • HH visits & PDM (end-use) monitoring: Determines if needy hhs did not receive food. Info. collected : quantity of food received, use of F/Aid, acceptability and impact of F/Aid. • Impact Monitoring: Sometimes IM is combined with PDM

10. GENERAL FOOD DISTRIBUTION (GFD) • Planning Food Rations • Ration also called Food basket is type & amount of foods provided daily to each targeted beneficiary. • Planning composition of ration/food basket is an ongoing process, beginning onset of emergency & continues throughout relief & rehabilitation phases of emergency. • Planning also depends on local food habits. • Two main stages in planning rations for GFD: • Estimating population’s nutritional requirements • Selecting types & quantities of commodities

11. Stage 1: Estimating Populations Nutritional requirements • Define Nutritional requirements, based on minimum energy value of 2,100kcal/person/day. This varies according to: • Age & sex structure of pop.(+figure if > male adult in popn) • Health, nutritional & physiological status • Physical activity (Moderate = +140 kcal, Heavy =+350 kcal) • Temperature (+100Kcal /50C that temp. falls <200C) • Protein: 10-12% total kcal is from protein (52-63 g protein). • Fat/oil: Min.17% total kcal is from fat/oil ( 40 g fat). • Assess Target beneficiaries’ access to other food sources Estimate nutritional value of foods accessible locally). • Calculate nutrient needs deficit, (kcal) to be met by GFD.

12. Stage 2: Select types & quantities of food in a ration • Food commodities in GFD include: • Cereals (Whole grain,processed & fortified cereals) • Oil & fats (Vitamin A fortified) • Pulses(peas/beans/lentils),&canned/meat/fish cheese. • Blended foods (CSB, WSB, UNIMIX) • Sugar, Iodized Salt • Spices/condiments(pepper, tomato paste, by UNHCR) • Fresh or dried vegetables, fruits (by UNHCR)

13. Choosing GFDd items: Factors to Consider ·Nutritional and dietary requirements · Local food habits: Select familiar foods & respect religious taboos. ·Children's and old people: easily digestible energy-dense foods for children& easily chewed & digestible for elderly. ·Ease of storage & use: Must be adapted to the availability of cooking facilities, water and cooking fuel. ·Cost-effectiveness, attractiveness and local value ·    Cost in relation to the nutrient value it delivers to beneficiaries & local (resale) value

14. CALCULATING FOOD AID REQUIREMENTS • Consumption requirements (in Metric tons) • Ration (quantity)/person/day g) x Total beneficiaries x Days of planned distribution/1,000,000 = Total MT food required e.g. CSB For 10,000 IDPs for 6 months would be: (50 g/p/d x 10,000 IDPs x 180 days)/1,000,000 = 90 MT CSB • Delivery requirement: • Total MT food required minus carry-forward stock (if any) = Delivery requirement