1. NATIONAL SCHOOL NUTRITION PROGRAMME

2. HISTORICAL BACKGROUND
The National School Nutrition Programme (NSNP) previously known as Primary School Nutrition Programme (PSNP) was initiated in 1994 as one of the presidential RDP lead projects.
The programme was initially administered by the Department of Health until 2003.
Following the Cabinet Resolution of 2002, the programme was transferred to the Department of Education in 2004.
The programme has since grown from providing nutritious meals to learners in 3090 schools in 2004/2005 to learners in 5272 KwaZulu-Natal schools.

3. ECONOMIC DEVELOPMENT
The NSNP is one of Government initiative towards addressing poverty within the province.
The programme targets schools in the poorest communities and benefit multitude of learners.
The NSNP has since been earmarked as one of the government strategies to alleviate hunger and poverty in the communities.
The programme thus contributes to the economic development of local people through co-operatives and small enterprises as service providers.
The programme also contributes to economic development of local people through employment of Volunteer Food Handlers (Cooks) who prepare meals for the learners.
The ratio of 1 (food handler):200 (learners) up to maximum of 8 food handlers per school is applied to allocate food handlers in participating schools

4. PROGRAMME OBJECTIVES TARGETING
Deliver quality Nutritious food to schools
Strengthen learner achievement through School Feeding-SF
Enhance knowledge of Nutrition Education-NE
Contribute to sustainable community development-SFP
Contribute to poverty alleviation
TARGETING
Grade R – 12 learners are targeted
Quintile primary and secondary schools.
Learners from Identified Special schools
Needy learners in targeted Quintiles 4 and 5 schools are also targeted.
The tables below provide numbers of benefitting learners and schools

5. TABLE OF SCHOOLS PARTICIPATING IN NSNP PER DISTRICT : 2018/19
No. of Primary Schools
No. of Special Schools
No. of Sec. Schools
Total
Amajuba
142 5 40
187
Harry Gwala
350 3 80
433
Ilembe
290 2
107
399
King Cetshwayo
428
176
609
Pinetown
282 7 81
370
Ugu
305 1
135
441
Umgungundlovu
330 8
445
Umkhanyakude
377
154
534
Umlazi
163 12 54
229
Umzinyathi
359
122
483
Uthukela
301
113
416
Zululand
538
183
726
Totals
3865 55
1352
5272

6. TABLE OF LEARNERS BENEFITING FROM NSNP PER DISTRICT : 2018/19
Primary Schools Enrolment
Special Schools Enrolment
Secondary Schools Enrolment
Total
Amajuba
75083
1949
33572
110604
Harry Gwala
103352
681
38716
142749
Ilembe
108109
512
51624
160245
King Cetshwayo
163268
1199
88223
252690
Pinetown
186971
1731
69514
258216
Ugu
117104
323
67413
184840
Umgungundlovu
129028
2325
63937
195290
Umkhanyakude
148642
808
85513
234963
Umlazi
115976
3600
41350
160926
Umzinyathi
119218
238
55578
175034
Uthukela
128054
703
62291
191048
Zululand
171228
774
93907
265909
Totals
14843
751638

7. APPOINTMENT OF SERVICE PROVIDERS
Prior to 2012 the appointment of service providers was the sole function of the School Governing Bodies (SGB’s)
This model system was changed into a centralized procurement model in which districts were responsible for the evaluation bids and the province for awarding and approval of appointments.
The centralized model culminated into 2029 service providers appointed in January 2013 including 263 co-operatives.
Currently the programme has 1885 contracted service providers.
The table below shows numbers of contracted service providers per district:

8. APPOINTMENT OF SERVICE PROVIDERS….
All contracted service providers are issued with appointment letters signed by the Head of Department.
Appointment letters detail annual budget for schools allocated to each service provider
New schools are allocated service providers by the Department through normal SCM process
Defaulting service providers get replaced with new service providers through normal SCM process

9. TABLE OF COOKS AND SERVICE PROVIDER PER DISTRICT : 2018/19
Number of Schools
Number of Cooks
Number of SMMEs
Number of Co-ops
Total No. of Service Providers
Amajuba
187
600 7 75 82
Harry Gwala
433
794 9
114
123
Ilembe
399 10
121
131
King Cetshwayo
609
1527 19
203
222
Pinetown
370
1188 25
168
193
Ugu
441
906 11
147
158
Umgungundlovu
445
867 24
143
167
Umkhanyakude
534
1434 12
175
Umlazi
229
666 17 94
111
Umzinyathi
483
1116
130
141
Uthukela
416
1148
140
157
Zululand
726
1326 15
198
213
Totals
5272
12366
177
1708
1885

10. MENU AIMS: To reduce hunger. To address micronutrient deficiencies.
To promote Nutrition Education.
Economic development
Seasonings include iodized salt (2ml per learner), pepper, curry powder / thickening agent to improve the taste of food in all menu options.
Only fortified maize meal and flour must be used.
Mashed potatoes or sweet potatoes or madumbes may be used to substitute for rice

11. MENU Cont.….
Pasta may be used to substitute for rice where it is acceptable
Safe drinking water must be provided in all classrooms
Cabbage may not be served more than twice a week
Fruit must be served once per month (apples, bananas, pears, oranges)
Fresh vegetables must be served (Frozen mixed vegetables may be used if approved by district in schools where there is proper refrigeration -carrots, green beans, peas)
Specifications for oil, onions and tomatoes will be as follows – Oil – 5ml, Onions – 10g, tomatoes – 10g, applicable in all menus except for Thursday where an additional 5g is required for fish
Use full cream UHT milk or pasteurized maas
Sugar -5ml may be used with pumpkin
Use NSNP compliant soya

12. MONITORING AND EVALUATION
The conditional grant framework stipulates and emphasizes the importance of monitoring and evaluation of the programme at different levels
WHAT IS MONITORED?
QUANTITY:
Whether correct quantities are delivered at schools and to ensure consistency
Whether correct quantities are prepared so that learners are served correct portions and to avoid under-feeding or malnutrition
Monitor quality and freshness of food items delivered to schools (e.g. also check expiry dates etc.)
Monitor Health and Safety of food items in line with Regulation 962 and general hygiene practices
Monitor storage facilities to maintain nutritional value, health and safety standards

13. MONITORING AND EVALUATION….
TIME:
Monitor that meals are served on time
Feeding should be complete by 10H00
WHO MONITORS?
National Office – DBE officials
Provincial Office – Provincial Office staff
District – Field Workers , District NSNP Co-ordinators and other district staff
Oversight Structures – Parliament, Provincial Legislature, Portfolio Committees, Office of the AG for auditing purposes etc.
EVALUATION:
NSNP Grant is evaluated annually
As prescribed in the Division of Revenue Act (DORA) and the NSNP Conditional Grant Framework

14. MONITORING AND EVALUATION….
Pre-Evaluation is conducted by the province in selected schools
Annual Evaluation is conducted by DBE in selected schools within identified districts
PARTNERSHIP WITH FUEL:
The department through NSNP has partnership with an NGO called Feed, Uplift, Educate and Love (FUEL) Trust
The NGO assists the province in improving performance through enhanced monitoring and training
FOCUS AREAS OF FUEL TRUST:
Developing monitoring instruments and strategies (MRR)
Data Capturing of monitoring scores and analysis
Ongoing training of NSNP staff

15. NSNP SERVICE PROVIDERS PAYMENT PROCESS
New Model – Single Invoice System
STEP 1 -SCHOOL LEVEL :
Each school completes EF73 signed by the principal, educator and SGB parent component member appearing on Annexure A to confirm that service was rendered
EF 73 form together with school’s purchase order note, delivery notes, feeding register and proof of payment for food handlers honoraria and route form to accompany service provider’s invoices for claiming at the end of the month
STEP 2 –SERVICE PROVIDER :
Service Providers submit their monthly invoices to the district accompanied by school’s relevant supporting documentation
Service Providers’ invoices specify cost per school serviced

16. PAYMENT PROCESS CONT…. Step 3 – District Level :
NSNP Admin Staff receive and record claims
Check all invoices and claim documentation for correctness and accuracy
Following the verification of claims, the district processes and keep electronic data of claims received and submitted to Head Office or District Finance
Four districts (Ilembe, Pinetown, Umgungundlovu and Umlazi) process payments through their District Finances
Eight districts currently submit their claims to Head Office for processing and authorization of payment
Admin Clerks at Head Office check and record claims received
Admin Officers capture claims and prepare part payments
Management (ADs & DDs) at Head Office authorizes all processed claims for forwarding to BAS for payment

17. PAYMENT PROCESS CONT….
Step 4 – BAS Level at H/O:
All captured and authorized claims are forwarded to BAS for payment by the 10th of the following month of feeding
BAS further captures all claims received against existing official orders of service providers and effect payments to service providers’ authorized accounts

18. The delay in paying service providers Inadequate assets
CHALLENGES:
The delay in paying service providers
Inadequate assets
The cancelled NSNP Bid
PLAN TO PAY ON TIME: SUCCESSFUL PILOT
The plan to pay on time is being piloted in UMgungundlovu District
Current results demonstrate successful
There are no outstanding payments for all UMgungundlovu District service providers
All June claims may be paid within 30 days
The plan will be rolled out in all districts from July

19. PLAN TO MITIGATE INADEQUATE NSNP ASSETS IN SCHOOLS
In March 2018, the Department requested a deviation from the NSNP Business Plan 2017/18 to procure the following:
1. cooking equipment for all quintile 1- quintile 3 schools
2. protective clothing for all schools participating in NSNP
3. gas stoves to all quintile 1 – quintile 3 schools
Delivery will be done in 2018/19 financial year

20. CANCELLED NSNP BID
The Department has complied with the requirements of the Bid Appeals Tribunal
The cancellation of the Bid was done
New management plan has been developed
Advertisement for new bid is set for November 2018

21. THANK YOU