PROGRAMMES

ACHIEVEMENTS

FACTORS INFLUENCING IMPLEMENTATION

RECOMMENDED POSSIBLE STRATEGIES

1. Food Production

Improved quantity,
quality, safety and
variety of food
production (not
significantly
improved)

Political will, support
and leadership,
Appreciation of the importance of the food production and nutrition
link

Sustainable national
policy
Improve legislation
Continue advocacy
(require evidence
from evaluation of the efficacy and
effectiveness, best practices)
Improve technical
capability
More innovation
technology
Establishment of partnerships

Home

Women & women
group

School

Encourage the establishment of
school gardens

Teachers & student

Community
(farmers)

2. Food Processing

Variety of foods to be
sold and consumed

Improved family
income

Savings and investment
Credits and subsidies
Collaboration with
private sector
Marketing

Apply new and
appropriate
technology to cater to
the changing market
Market subsidy
Provide infrastructure

3. Food safety and quality

Reduce food borne
disease

Legislation & regulation, Monitoring and
institutional capacity
Food standardization

Improve the capacity
of the small food
processing enterprises
on food safety and standardization

4. Dietary
Guidelines
Promotion

Better nutritional knowledge and
practice
Use dietary
guidelines as tools to change food demand
Promote the use of traditional and
indigenous foods

Workshop and training
Partnership with media
and food industry

Strengthening
partnership with mass
media and private
sectors

4. Food
Fortification

Strengthening public
private partnership

1. Policy Makers

Formulation, readjustment

3. Implementers

Implementation and coordination, recording progress

Research and capacity building

5. Private Sectors

Financial and technical assistance
Strengthening contract farming and partnership between private
sector, public sector and communities
Promotion of agro-tourism

6. Community leaders

Catalysts for smooth functioning

Catalysts for smooth functioning