Food Relief Nutrition Essentials: Policies and Practical Tools

Access to safe and nutritious food is a right for all, but not everybody can enjoy this right. Over 35% of the global population could not afford a healthy diet in 2022. The problem is growing even in wealthy countries. There are many challenges facing the sector as it works to meet this demand. Many agencies strive to provide nutritious food and meet client needs, but need support. This timely course builds on decades of experience of food relief and nutrition to equip staff and volunteers with the knowledge and skills to develop effective nutrition policy. The course helps you learn about food and nutrition, examine your own diet, and experience what it is like to eat on a low budget. You will be able to speak confidently about hunger and the pathways to food insecurity. You will examine the health impacts of food insecurity, and the challenges faced by the sector. Global food banking experts will share their insights and experiences about issues such as meeting clients’ needs, the importance of food safety, and the value of food and nutrition policy for the sector. The course will provide step-by-step instructions about key stages, where to start and how to embed an effective nutrition policy. Most importantly, the course shares with participants how to prepare everyone for the change and set up systems to ensure that you measure your success. This course is essential for every staff member, volunteer, manager, and board member who is interested in providing a dignified and nutritious food survey. For maximum impact, consider doing this course as a work group to transform your organisation’s approach to nutrition. 3b:T

• The causes of hunger and food insecurity.
• Food relief in a changing world.
• How to support people seeking food assistance.
• Types and amounts of food to eat for good health.
• Health impacts of food insecurity.
• What food relief clients want and need.
• The barriers to providing nutritious food.
• The value of a food and nutrition policy.
• Challenges to improving food and nutrition.
• Key stages when developing a food and nutrition policy.
• How to start with nutrition policy.
• Nutrition policy success stories.
• How to manage the change process.
• Evaluating your policy and sharing your success.
• Innovation and future directions in food relief.