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

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.” GAO U.S. Government Accountability Office

1.Improve the formulation of existing Fortified Blended Food (FBF) products used in Title II programming. 2.Develop or adopt non-cereal-based (e.g., lipid-based) products for the management of nutritional deficiencies. Broad Recommendations 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

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.

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.”

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.”

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

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

Update … Implementation - 7 countries, 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

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.

A COMPREHENSIVE VISION OF FOOD QUALITY WFP’s improved quality management system Engagement with local FDA Engagement with Donors, NGOs, etc 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

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.

SAFE & nutritious Thank you