UN World Food Programme

1. UN World Food Programme Fighting Hunger Worldwide … … with SAFE and NUTRITIOUS foods International Food Aid & Development Conference 27-29 June 2001, Kansas City – USA Bertrand Salvignol Head of Food Safety and Quality Unit, WFP, Rome – Italy

2. GAO U.S. Government Accountability Office • GAO 2011a • (Better Nutrition and Quality Control can further Improve U.S. Food Aid) • GAO recommends that USAID and USDA: • “strengthen agencies monitoring of commodity quality … throughout the supply chain” • “Evaluate food packaging” • 79% of US food aid for emergencies (in 2010) • 78% of US emergency food aid went through WFP • “the quality of blended and fortified U.S. Food Aid has generally improved, but quality control of the supply chain has vulnerabilities.”

3. Broad Recommendations • Improve the formulation of existing Fortified Blended Food (FBF) products used in Title II programming. • Develop or adopt non-cereal-based (e.g., lipid-based) products for the management of nutritional deficiencies. More complex products = improved food safety and quality management systems Specifics on Quality Assurance Recommendation 34: Design and implement a comprehensive food aid quality assurance strategy and plan of action

4. Changing context • Internal factors • In-kind donation vs. purchases (3.2 million MT) • Local purchases in developing countries (82%) • New products (more sophisticated) • Shift from Food Aid to Food Assistance • Support from Private Companies: new expertise (e.g. General Mills, DSM, Kemin, …) • From a Policy Paper (30 June 2010) to a new Deputy Executive Director(Executive Board June 2011) in charge of Nutrition & Food Safety and Quality.

5. Changing context • External factors • Food Control System • Food chain approach • External stakeholder interests in food safety (incl. GAO, NGOs, Donors, … and consumers … recent E.coli outbreak in Europe) • Food price crisis (volatility) • Demand for more sustainability, and efficiency: USAID administrator Rajiv Shah (2010): The aim is to transform the U.S. food assistance program, “to make it more effective.”

6. What is Food Safety and Quality? • Food Safety: Legal requirement • Food Nutritional values • Food Sensory values Quality attributes • Food Convenience values • ‘Food Safety and Quality’ is not driven by market but by humanitarian commitments Jonathan Dworken(2010): “Food aid is no longer just about tonnage and logistics.”

7. Food Quality & safety Management • supplier audit CAPA * • performance • rating • inspection companies & labs evaluation • performance • long-term-agreement • food habits / preferences • local legislations (e.g. gmo, aflatoxin, fortification, etc.) • food specifications • Satisfaction (beneficiaries, NGO, donors, Gvt) • incident-management • feed-back loop • loading SOP • discharge SOP • storage SOP • records * Corrective Action Preventive Action Roger Mireles (2011): “Contacts based on quality, processing & past performance...”

8. Update on the implementation of The Food Safety & Quality Management System • 1- Strategy • - Implementation of the FSQMS in a pilot region • - Focus on the supplier’s reliability and food inspection (sampling and testing). • 2- Food Safety and Quality manual • To provide a framework to the different units working along the supply chain • - To enable ‘enforcement’ / control • 3- Capacity Building • Training of staff • Training of partners (inspectors, producers, farmer organizations, NGO/PVOs, etc.) Management

9. Update … • Implementation • 7countries, more than 40 factories inspected & CAPA implementation (see figure) • New suppliers are systematically assessed • - Long-Term-Agreement with inspection companies are in place in 8 countries

10. Update … • Quality management tool • Software to • Record lab report • Record supplier performance • Record inspector performance • - Version alpha available early July. • Logistics • Guidance to ensure good handling of LNS products (or any sensitive products, e.g. Super Cereal Plus) • Programme • Information from beneficiaries must be collected to ensure the food was according to their expectations. • Information from end-users enable to close the ‘QUALITY LOOP’ and further improve the system.

11. A comprehensive Vision of Food Quality Safe, Nutritious, Tasty, Convenient Foods Challenges: COA of origin? Lack of specs standardization Different quality system Mutual trust between the actors Challenges: Multiple standards Lack or targeted enforcement Capacity building of FCS

12. Conclusion • Food Aid beneficiaries rely on ALL the Food Aid actors along the supply chain to provide them with a safe and nutritious food. • WFP pursues its effort to ensure that food safety and quality is ensured at ALL time. • Once the system is in place USAID/USDA and PVOs could adopt the same principles to ensure that the entire Food Aid supply chain is protected.

13. SAFE & nutritious Thank you