Making Food Aid Fit-for-Purpose in the 21st Century: A Review of Recent Initiatives Improving the Nutritional Quality of Foods Used in Emergency and Development Programming

for the Food Aid Quality Review Group

Research output: Contribution to journalReview articlepeer-review

Abstract

Important strides have been made recently in upgrading the global food aid agenda in line with evolving medical and nutrition sciences, operational experience, and innovations in food technology. A 2011 report endorsed by the United States Agency for International Development (USAID) recommended numerous improvements to products intended to support improved survival and nutrition in humanitarian programming, as well as greater rigor and transparency in the research agenda that supports innovations in this critical field. This article reviews progress since 2011 made by USAID, and other global food aid providers, in developing food aid products that are fit-for-purpose and are appropriately formulated to save lives in emergencies and to promote healthy mothers and children in nonemergency contexts. It highlights important modifications and addition made to products and identifies persisting knowledge gaps that should be prioritized in future research.

Original languageEnglish (US)
Pages (from-to)574-584
Number of pages11
JournalFood and nutrition bulletin
Volume38
Issue number4
DOIs
StatePublished - Dec 1 2017

Keywords

  • evidence-based
  • food aid
  • food assistance
  • food technology
  • humanitarian
  • nutrition

ASJC Scopus subject areas

  • Food Science
  • Geography, Planning and Development
  • Nutrition and Dietetics

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