UN World Food Programme WFP Fighting Hunger Worldwide … … with SAFE and NUTRITIOUS foods
Key Procurement’s Figures In-kind: 40% Purchased: 60% (2009: 2.6 million MT) Developed countries: 18% (15 countries) Developing countries: 82% (75 countries) Processed foods: 25% Grains & Pulses: 75%
Emergency Aid • Recovery Assistance • Chronic Hunger Reduction What we do DELIVER FOOD BY ANY MEANS POSSIBLE 70% 30%
Programs … specific Foods • Food for work • School meals • Mother and Child Health • Purchase for Progress • Cash and Voucher
What is food quality? Legal requirement Voluntary requirements Food Quality
WFP’s Food supply chain • Diverse food basket • Multitude of partners / legal requirements across the globe • Harsh climatic / security conditions • Not driven by market but by humanitarian commitments • Probably the most complex food supply chain What does it implies in terms of food quality and safety?
Changing context • Internal factors • In-kind donation vs. purchases • Local purchases in developing countries • New products (more sophisticated) • External factors • Food Control System • Food chain approach • External stakeholder interests in food safety (incl. increased accountability, sustainability, globalization trends) • Food price crisis (volatility)
FooD Quality & safety Management • supplier audit CAPA • performance • rating • inspection companies & labs evaluation • performance • long-term-agreement • food habits / preferences • local legislations (e.g. gmo, aflatoxin, fortification, etc.) • food specifications • Satisfaction (beneficiaries, NGO, donors, Gvt) • incident-management • feed-back loop • loading SOP • discharge SOP • storage SOP • records
A comprehensive Vision of Food Quality Challenges: COA of origin? Lack of specs standardization Different quality system Mutual trust between the actors Safe, Nutritious, Tasty, Convenient Foods Challenges: Multiple standards Lack or targeted enforcement Capacity building of FCS
Recurrent and legitimate questions • Are local purchases less safe? • Are in-kind food safer? • Are new products more difficult to manufacture? • Do Food Control Systems need support? • Do we have a food chain approach? … without sufficient information on in-kind foods? • Are external stakeholders really committed to ensure food safety (for WFP and partners)? • Is it possible to harmonize our systems? • What is the ‘non-quality’ cost? Are we ready to pay for ensuring safety and quality?