FOOD AID /ASSISTANCE

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

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)

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

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:

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

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, )/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:

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.

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

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: 1.Estimating population’s nutritional requirements 2.Selecting types & quantities of commodities

Stage 1: Estimating Populations Nutritional requirements  Define Nutritional requirements, based on minimum energy value of 2,100kcal/person/day. This varies according to: i.Age & sex structure of pop.(+figure if > male adult in popn) ii.Health, nutritional & physiological status iii.Physical activity (Moderate = +140 kcal, Heavy =+350 kcal) iv.Temperature (+100Kcal /5 0 C that temp. falls <20 0 C) v.Protein: 10-12% total kcal is from protein (52-63 g protein). vi.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.

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)

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

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