Food Security, Livelihoods and Resilience Building Programme
PROJECTS
Food Assistant for Asset
Key Activities & methodologies
- Community base participatory planning.
- Community response priority mapping.
- Conduct stakeholder implementation revalidation meeting.
- Commence phase one Activities .
- Facilitate Technical trainings and metering
- Joined monitoring and evaluation and Inputs verification.
- Conduct Food Distribution.
Main and Dry Season
Key Activities & methodologies
- Stakeholders & Community mobilization and sensitization.
- Beneficiaries Identification and registration.
- Distribution of Emergency kits ( Crops, vegetables seeds, fishing kits ,Agricultural Tools.
- Conduct post distribution monitoring (PDM)
- Formation of lead farmers groups & Demo plats for crop, vegetables production.
- Conduct best agricultural practices training. including ( nutrition, processing ,utilization, post harvest, storage handling .
- Formations of fishing groups.
- Conduct preservation, processing, net making, utilization, handling and storage system
Dietary Nutrition
Key Activities & methodologies
- Stakeholder consultation and sensitization
- Establishment of nutrition committees
- Registration of Beneficiaries in groups
- Registration of beneficiaries in groups and verification exercise
- Project Staff training on AAP
- Implementation of the Nutrition Voucher Scheme
- Establish a network of vendors
- Conduct training of the beneficiaries and vendors on voucher implementation
- Inspect trader’s business locations for voucher redemption and distribute vouchers to beneficiaries.
- Print and display Visibility Materials (banners and sign posts at vendor locations).
- Beneficiary voucher exchange for nutrition.
- Payment of traders
- Regular quality monitoring of traders’ commodities
- Commodity Inspection Report
- Provide tools and inputs to selected beneficiaries and conduct training on horticultural crop production and small animal keeping
- Access to Nutrition Knowledge and Nutritious foods for targeted households
- Nutrition education
- Promote labor saving technologies for cooking and food preservation
- Develop information materials – visual aid, posters and pictorials
- Support knowledge/information exchange and peer learning.
- Use of media for dissemination of nutrition messages and information
- Review & Reflection Workshop
- Monitoring and Evaluation
- AAP Feedback Mechanism
- Documentation & Lessons learnt
- Collaboration, Coordination, Supervision and Monitoring