Sustainable Nutrition for All
The Sustainable Nutritiion for All project aimed to improve nutrition through the adoption of agro-biodiversity and improved dietary diversity at the household level in Uganda & Zambia.
The project looked specifically at the needs of pregnant/ lactating mothers and 0-24 month old infants and children. It proposed an innovative and scalable approach, the Sustainable Nutrition for All approach, built on the team’s combined experience in nutrition, agriculture, gender and water, sanitation and hygiene (WASH).
The project addressed four integrated areas in parallel, namely: a) increasing local capacity to trigger demand, b) increasing the supply of nutritious food (production diversity), c) encouraging behavioral change with attention to intra-household decision making and d) building national governance capacity.
KIT’s role focused on back-stopping gender integration, capacity building and multi-stakeholder processes for improved governance in the project. One of the key components of the project was to conduct a participatory analysis of the nutrition situation in the project communities with a view to understand the role of gender relations and intra-household dynamics in influencing nutrition related decision-making, the role women and men play in food production, their access to productive resources, inputs, processing facilities and markets, and the recognition they receive for it. The project also worked to ascertain the potential to leverage value chains – especially of fruits and vegetables – to improve the availability of nutritious food. Interventions included behaviour change communication through community level mentors, building the capacity of district level government officers to support promotion of nutrition gardens in schools, and setting up women seed producer groups in the community.
KIT also took a leading role in the publication of a report entitled Intra-Household Dynamics & Dietary Diversity.