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Guidelines for Food for Work

The objective of this collaboration was to prepare a guide to help World Food Programme office staffs at the country level and their partners to deal with food given in exchange for work. The Guide include many different issues listed below and can be read by policy makers, specialists, as well as non-specialists.

Fundamental issues:

  • Food insecurity
  • Targeting the right people
  • Benefits
  • Beneficiaries and their participation
  • Non-food inputs and supplying partners
  • Government participation

Implementation issues:

  • Productivity norms
  • Technical specification
  • Wages and incentives
  • Plan for phasing out
  • Operational and maintenance planning
  • Food delivery and distribution
  • Health and safety planning
  • Training.

The Guidelines for Food for Work were prepared by ILO/WFP consultant Mr. David Tajgman. Contributing author was Mr. Ian G. Harmond, Consulting Engineer, and support was given by Ms. Jane Tournee, Senior Technical Advisor, ILO/ASIST Harare, and Ms. Els Kocken, Regional Programme Advisor, WFP Southern Africa Cluster.

In order to prepare the guide consultations were undertaken with WFP officials at its headquarters in Rome, Italy, and field offices Lusaka, Zambia, and Beira, Mozambique. Also consultations with relevant implementing partners, beneficiaries, and NGO’s were done. The Guidelines were prepared for World Food Programme, Rome, Italy and the ILO, Geneva, Switzerland.

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