WFP Tajikistan Country Brief, March 2019
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In March, WFP in cooperation with NGO Social and Industrial Foodservice Institute (SIFI), the Ministry of Health and National Nutrition Institute presented a new balanced School Feeding menu for 35 school directors from Khatlon region at the School Feeding Centre of Competence. To deliver the message to a wider audience, the event was broadcasted through national TV channels.
The second week of March was marked as a Week of Healthy Feeding. WFP and partners organized events in schools involving children, teachers and cooks. The experienced cooks invited gave a master class on preparing healthy meals from five different countries, namely Russia, Italy, Kyrgyzstan, Brazil and Tajikistan.
Thanks to Strategic Resource Allocation Committee (SRAC) allocation of USD 600,000 for the resilience activity, WFP has the capacity to respond to the increased requests of communities to build and improve community assets. Food Assistance for Assets (FFA) activities were expanded and currently projects are implemented in all five regions of the country.
WFP partnered with the Republican Scientific Clinical Centre on Paediatrics and Child Surgery on implementing the piloting of SCOPE (WFP's beneficiary identity and benefit management system)
CODA (Conditional-On-Demand-Assistance) in 20 Primary Health Centres in Khatlon region. To assure a smooth implementation of SCOPE CODA, a joint Field Monitoring visit to project sites was conducted by WFP and the Partner. The visit helped to identify challenges, and solutions to improve the quality of the programme.
WFP provided a one-week training on Advanced GIS (Geographical Information System) for the Information Management and Analytical Centre (IMAC) staff of Tajikistan's Committee of Emergency Situations and Civil Defence (CoES). The training covered advanced features of leading mapping and spatial analytics software, including the use of GPS devices for conducting hazard assessments, and developing data and hazard maps based on the collected data.
Source: World Food Programme