Priority Areas



  1. Value Chains for Enhanced Nutrition, improved processing, storage and preservation while expanding market access
  2. Increasing access to micronutrient rich foods through the production and promotion of local indigenous foods
  3. Diversification of household food production and consumption through food-based approaches
  4. Building resilience and social protection nets through food and nutrition systems for vulnerable groups
  5. Nutrition Research and Information systems and Surveillance
  6. Improving the capacity to address Food and Nutrition Security Problems – Institutional capacities and human resources development for sustainable nutrition sensitive programming.
  7. Nutrition Education, Social Marketing, Behavioral Change Communication and Advocacy
  8. Nutrition Monitoring and Evaluation

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