UN World Food ProgrammeFighting Hunger Worldwide …

… with SAFE and NUTRITIOUS foods

International Food Aid & Development Conference

27-29 June 2001, Kansas City – USA

Bertrand Salvignol

Head of Food Safety and Quality Unit, WFP, Rome – Italy

GAO 2011a(Better Nutrition and Quality Control can further Improve U.S. Food Aid)

GAO recommends that USAID and USDA:

“strengthen agencies monitoring of commodity quality … throughout the supply chain”

“Evaluate food packaging”

79% of US food aid for emergencies (in 2010)78% of US emergency food aid went through WFP

“the quality of blended and fortified U.S. Food Aid has generally improved, but quality control of the supply chain has vulnerabilities.”

GAO U.S. Government Accountability Office

1. Improve the formulation of existing Fortified Blended Food (FBF) products used in Title II programming.

2. Develop or adopt non-cereal-based (e.g., lipid-based) products for the management of nutritional deficiencies.

Broad Recommendations

More complex products = improved food safety and quality management systems

Specifics on Quality AssuranceRecommendation 34: Design and implement a comprehensive food aid quality assurance strategy and plan of action

Changing context

Internal factors

In-kind donation vs. purchases (3.2 million MT) Local purchases in developing countries (82%) New products (more sophisticated) Shift from Food Aid to Food Assistance Support from Private Companies: new expertise (e.g.

General Mills, DSM, Kemin, …) From a Policy Paper (30 June 2010) to a new Deputy

Executive Director (Executive Board June 2011) in charge of Nutrition & Food Safety and Quality.

Changing context

External factors

Food Control System Food chain approach External stakeholder interests in food safety (incl. GAO,

NGOs, Donors, … and consumers … recent E. coli outbreak in Europe)

Food price crisis (volatility)

Demand for more sustainability, and efficiency:

USAID administrator Rajiv Shah (2010):

The aim is to transform the U.S. food assistance program, “to make it more effective.”

What is Food Safety and Quality?

Food Safety: Legal requirement Food Nutritional values Food Sensory values Quality attributes Food Convenience values

‘Food Safety and Quality’ is not driven by market but by humanitarian commitments

Jonathan Dworken (2010):

“Food aid is no longer just about tonnage and logistics.”

food habits / preferenceslocal legislations (e.g. gmo, aflatoxin,

fortification, etc.) food specifications

supplier audit CAPA *performance

ratinginspection companies &

labs evaluation performance

long-term-agreement

loading SOPdischarge SOPstorage SOPrecords

Satisfaction (beneficiaries, NGO,

donors, Gvt)incident-

managementfeed-back loop

Food Quality & safety Management

CorrectiveActionPreventiveAction

*

Roger Mireles (2011):

“Contacts based on quality, processing & past performance...”

Update on the implementation of

The Food Safety & Quality Management System

1- Strategy- Implementation of the FSQMS in a pilot region- Focus on the supplier’s reliability and food inspection (sampling and testing).  2- Food Safety and Quality manual -To provide a framework to the different units working along the supply chain- To enable ‘enforcement’ / control

3- Capacity Building- Training of staff- Training of partners (inspectors, producers, farmer organizations, NGO/PVOs, etc.)

LOW

HIGH

Supp

liers

Man

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Food

Ins

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on

Tend

er fo

r Fo

od

Trans

port

Storag

e

Food

Sp

ecific

ation

s

Food

De

liver

y

Man

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Update …Implementation- 7 countries, more than 40 factories inspected & CAPA implementation (see figure) - New suppliers are systematically assessed - Long-Term-Agreement with inspection companies are in place in 8 countries

Update …

Quality management tool- Software to

- Record lab report- Record supplier performance- Record inspector performance

- Version alpha available early July.  Logistics-Guidance to ensure good handling of LNS products (or any sensitive products, e.g. Super Cereal Plus)

Programme-Information from beneficiaries must be collected to ensure the food was according to their expectations. - Information from end-users enable to close the ‘QUALITY LOOP’ and further improve the system.

A COMPREHENSIVE VISION OF FOOD QUALITY

Safe, Nutritious, Tasty, Convenient

Foods

Challenges:COA of origin?

Lack of specs standardization Different quality system

Mutual trust between the actors

Challenges:Multiple standards

Lack or targeted enforcementCapacity building of FCS

CONCLUSION

Food Aid beneficiaries rely on ALL the Food Aid actors along the supply chain to provide them with a safe and nutritious food.

WFP pursues its effort to ensure that food safety and quality is ensured at ALL time.

Once the system is in place USAID/USDA and PVOs could adopt the same principles to ensure that the entire Food Aid supply chain is protected.

SAFE & nutritious

Thank you