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Antimicrobial Resistance

Engaging the food and agriculture sectors to combat AMR using a One Health approach

Title of the project: Engaging the food and agriculture sectors in sub-Saharan Africa and South and South-east Asia in the global efforts to combat antimicrobial resistance using a One Health approach

Status: Ongoing

Donor: Government of the United Kingdom of Great Britain and Northern Ireland (Fleming Fund)

Target Countries: Ghana, Sudan, Tanzania, Zimbabwe, Zambia, Ethiopia, Kenya and Vietnam, Lao PDR, Cambodia, Bangladesh and Philippines

Period: September 2016 to March 2019

Objectives: The objective of the project is to minimize the transmission of antimicrobial resistant microorganisms and/or determinants through the food chain and in the food and agriculture environment. In this context the project is providing direct support to 12 countries to strengthen the engagement of the food and agriculture sector to address AMR through the development and implementation of multi-sectoral National Action Plans. The project will support additional countries within the South and South-east Asia and sub-Saharan Africa regions, through regional and sub-regional activities.

Activities and outputs: 

Activities to achieve the following outputs will be tailored to country needs, based on initial situation analysis and local needs assessments.

  • Multi-sectoral National Action Plans (NAPs) aligned with global recommendations and standards are in place in targeted countries.
  • Regulatory frameworks are assessed and strengthened.
  • Laboratory capacities and related infrastructures of the food and agriculture sector are strengthened to collect and share data on AMR and antimicrobial residues and actively contribute to integrated surveillance on AMR.
  • Good practices in the food and agriculture sector, based on internationally agreed instruments, are available to, and implemented in target countries.

The work will be coordinated and implemented in collaboration with WHO and OIE using a “One Health” approach”.

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