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Using Food Aid in New Ways to Enhance Resiliency

USING FOOD AID IN NEW WAYS TO ENHANCE RESILIENCY

Tuesday, 19 November, 2013

[Français]

Presenters:  Christian Dovonou, Country Representative, Veterinarians Without Borders, Burkina Faso;  Yuvé Guluma, Nutrition and Food Security Officer, United Nations High Commissioner for Refugees, Burkina Faso;  Alexandra Rutishauser-Perera, Roving East Africa Nutrition Advisor,  International Medical Corps; Moderators: Joan Jennings, Nutrition & Food Technology Specialist, TOPS; Circe Trevant, Independent Consultant

This session included several presentations on innovative strategies which respond to emergency needs in a way that enhances the resiliency of women and children and the communities in which they live.  The session included presentations on the Milk Kitchen Project, in conjunction with the Advancing Animal Assets Project that is soon to initiate in Burkina Faso, and on the recent use of Ready-to-Use-Supplementary-Foods (RUSF) in Chad. 

This session featured two presentations and some time for discussion. The first presentation focused on ways how one UNHCR project leverages the milk value chain to strengthen resilience at the household level. The second presenter shared her experience in using a product called Nutributter, a lipid-based nutrient supplement, to improve nutrition outcomes with infants from 6 to 12 months (but also up to 24 months) of age.  

(French) Presentation, Part 1

(French) Presentation, Part 2

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