Natural disasters and complex emergencies can have significant effects on the household food security and nutrition status of affected population groups. Assessing such impact and understanding the coping mechanisms of different affected social groups is needed to target, design and implement appropriate strategies that will protect and promote good nutrition and household food security throughout relief and rehabilitation responses. Activities in this area strive to strengthen capacity within governments and local institutions to design and implement such strategies and to improve collaboration among various organisations dealing directly with nutrition concerns in emergency relief and rehabilitation.

The Household Food Security and Community Nutrition Group provides technical assistance and advice to FAO member governments, other technical units of FAO and to UN and other agencies and organisations related to emergency preparedness and response. Technical assistance is provided to protect and promote good nutrition and household food security throughout relief, rehabilitation and disaster preparedness through:

  • The assessment of the impact of emergencies on the food and nutrition situation of affected households and communities and the formulation of appropriate interventions.
  • The strengthening of local capacities to address household food security and nutrition issues and of coping mechanisms to reduce vulnerability and enhance resilience.
  • The consultation with, training of and joint policy, programming and evaluation procedures among agencies, in particularly UN agencies and NGOs, to enhance the co-ordination among nutrition interventions in emergency situations and to make a best use of resources at local level.
  • The development and dissemination of information notes, guidelines and training materials for use by agencies and institutions involved in emergency situations to better incorporate household food security and nutrition considerations in emergency preparedness, response and rehabilitation.

© FAO 2010