Inclusive and sustainable procurement and cooking models to support home-grown school feeding in Ethiopia

 

Ethiopia initiated school feeding programs in 1994 as an emergency measure to improve school outcomes in chronically food-insecure regions. Recently, because of their potential to simultaneously address child malnutrition, provide a potential market for local smallholder farmers, and link economic development with food security, these programs have gained significant policy attention for prioritization from both development partners and the Ethiopian government. However, the programs, which have evolved through multiple stages over time, are managed by regional governments as well as numerous development partners, resulting in the development of multiple procurement, delivery and financing models. Little is known regarding the relative cost-effectiveness and sustainability of the various models being implemented. Also, the existing procurement practices often overlook gender equality and inclusion of the private sector.

This project seeks to generate actionable evidence-based recommendations to inform decision-making around the adoption or scaling up of more effective, sustainable and inclusive practices within the school feeding ecosystem. Through participatory approaches (involving national, regional and local stakeholders), the research will evaluate the cost-effectiveness and sustainability of different procurement models, pilot innovative approaches that promote inclusivity, and assess the impact of improved, environmentally friendly cooking methods.

The project is part of the Catalyzing Climate Resilient, Inclusive, and Sustainable Procurement initiative led by IDRC. The initiative seeks to catalyze the equitable and inclusive adoption and scaling of sustainable practices throughout the school meal procurement system, which could ultimately result in broader positive improvements in local or national food systems, including agroecological practices.