National Food and Nutrition Strategy

The Food and Nutrition Strategy (2021) is formulated and designed on the basis of the Food and Nutrition Policy (FNP), to comprehensively address poverty eradication and achieve the country’s vision of reaching global nutrition commitments by 2025, as well as create a conducive track for achieving national and SDG targets by 2030.
The 13 strategic objectives of the Food and Nutrition Strategy are aligned with the strategic directions from the FNP; accordingly, the first three strategic objectives are dedicated to ensuring the availability and accessibility of food in a sustainable way, and ensuring the proper utilization of diversified, safe, quality and nutritious food, including the improvement of post-harvest management of agricultural food products. The next four strategic objectives focus on ensuring optimal nutritional status by using the lifestyle approach, including effective food and nutrition emergency response systems and Water, Sanitation and Hygiene (WASH). The remaining strategic objectives are dedicated to supporting effective food and nutrition governance, food and nutrition literacy, sustainable financing, institutional capacity, evidence generation and an effective nutrition communication system.
Follow the 13 Strategic objectives:.1): Sustainably improve the availability, accessibility and utilization of adequate, diversified, safe and nutritious foods for all citizens at all times. 2) Strengthen and implement an integrated food safety and quality system. 3) Improve post-harvest management throughout the food value chain. 4) Improve nutritional status throughout the life cycle through the provision of nutrition-sensitive and nutritionspecific interventions. 5) Improve the nutritional status of people with communicable, noncommunicable and lifestyle-related diseases. 6) Strengthen the national capacity to manage natural and man-made food and nutrition emergencies with timely and appropriate responses, including emergency management for internally displaced persons and refugees. 7) Improve water, sanitation, and hygiene (WASH) practices of individuals, households and institutions. 8) Improve the nutrition literacy of individuals, families and communities along the food value chain, to enable them to make informed decisions on the uptake of diversified, safe, adequate and nutritious food. 9) Create a functional governance body to strengthen coordination and integration between FNP implementing sectors. 10) Improve sustainable and adequate financing through government budgets, private sector, community and development partner funding, and innovative financing mechanisms to translate policy into action. 11) Build the institutional capacities of FNP-implementing sectors via investments in human resources, research, and technological development. 12) Enhance evidenceinformed decision-making, learning and accountability. 13) Ensure effective food and nutrition communication.
National Food and Nutrition Council (NFNC), composed of all sectoral ministers, regional presidents and city mayors, and led by the prime minister, will oversee the implementation of the FNP and Food and Nutrition Strategy.