IR1. Increasing access to diverse, safe and quality foods

The project aims to promote access to nutritious and productive varieties of vegetables, fruits, legumes, bio-fortified crops and small livestock. Support areas include better use of inputs and cultivation practices, increased market availability of diverse foods, and addressing concerns of food safety and post-harvest losses. Emphasis will be placed on diversification of crop production and animal husbandry while food safety activities will focus on the prevention and control of potential health hazards. Food quality will address inputs and cultivation practices that influence a product’s value to the consumer and post-harvest handling will focus on reduction of losses.

The project will scale-up livelihoods and economic strengthening activities for Most Vulnerable Households (MVHHs) building on ENGINE’s successful work. In collaboration with partners, production activities will be developed and implemented through GoE systems while also capitalizing on the private sector. Activities will link with SBCC to increase the consumption of promoted foods and the adoption of improved hygiene and handling practices (see IR2).

Project activities aim to improve the nutritional status of women and children through increased dietary diversity and ensuring that a minimum acceptable diet for children is met at the household level. Specific implementation objectives under IR1 include:

  • Adoption of sustainable approaches for production of diverse crops and livestock
  • Adoption of innovative technologies for preparation, processing, preservation, and storage of safe, nutrient dense foods
  • Strengthening government systems and private sector linkages


Key Progress in Project Year II 

The project trained 15,407 development agents (DAs), model farmers, teachers and most vulnerable households (MVHHs) on agriculture productivity with an emphasis on Nutrition Sensitive Agriculture (NSA). 

To ensure dietary diversity of women and children, Growth through Nutrition provided a package of livelihood support (seeds of selected vegetables and fruits seedlings, basic hand tools for cultivation of homestead gardening, and productive animals) to 13,179 MVHHs and organized MVHHs into 540 village saving and credit groups, which also serve as a platform for SBCC (IR2) activities. The project also completed food safety assessment and piloting post-harvest handling (PHH) technologies.


Implications of COVID-19 on Nutrition: Lessons Learned from COVID-19, Practical and Innovative Approaches (Webinar)

The novel Coronavirus is imposing unprecedented health, nutrition, social, and economic risks to the global population. Although the number of COVID-19 cases is still rather low as compared to many other countries,  Ethiopia is also being affected with spread of the virus sharply increasing. If this spread continues, it has the potential to reverse some of the nutritional gains that the country has achieved in the last few years.

Report Summary - Social Behavior Change Communication, Virtual Facilitator Study

The attached document is a summary of the report on a quasi-experimental study Tufts University conducted to evaluate the added value of virtual facilitator as an SBCC approaches to improve IYCF, women diet diversity, women empowerment and WASH practices of Enhance Community Conversation participants in selected project intervention woredas in Amhara  (Basoliben Woreda) and Oromia  (Becho and Girar Jarso

Success Story - Two Birds with One Stone

This success story highlights how the Were Babu Magna Farmer's Training Center took advantage of resources provided by Growth through Nutrition to enhance their pond irrigation system and distribute inputs to the local community and other Farmer's Training Centers. The center has also played a vital role in the area diffusing nutrition-sensitive practices through training and cooking demonstration. 

Success Story - A Family Saved from Dismantling

In a powerful testament to the force of knowledge and empowerment, mother-of-six, Workinesh Teka, details how with support from Growth through Nutrition, she transformed her family from a nutritionally vulnerable household to a thriving family unit, and how her children now consume a diversified diet of vegetables and animal products. She learned negotiation skills, and in doing so, built a stronger relationship with her husband, keeping the family from breaking apart. 

An Assessment of the Barriers and Facilitators of Healthy Food Production, Purchase, and Consumption in the Amhara and SNNP Regions of Ethiopia: Summary Report

Summary Report on findings from operational research on the barriers and facilitators to the production, consumption, sale and purchase of healthy foods by Model Farmers and Most Vulnerable Households in Amhara and SNNPR. 

Post-Harvest Handling, Storage & Preservation Manual for Small Holder Farmers

Manual for a three-day training-of-trainers course in post-harvest handling, storage and preservation techniques including: causes and extent of on farm post-harvest losses in Ethiopia, and practices to reduce post-harvest losses, store, and preserve fresh fruits, vegetables, staple grains and animal source foods that are relevant to rural, small holder farmers.

  • new-logo