Improving the Nutritional Quality of U.S. Food Aid: Recommendations for Changes to Products and Programs

PrintEmail

The final full report of the Food Aid Quality Review project, "Delivering Improved Nutrition: Recommendations for Changes to U.S. Food Aid Products and Programs" is now available. The report is the culmination of a two year effort done in collaboration with Tufts University, Friedman School of Nutrition Science and Policy. Prepared in consultation with industry, NGOs, technical experts, UN agencies, and others, the report identifies cost effective ways to better match the nutritional quality of US food aid with the nutritional requirements of vulnerable populations overseas. 

Read the full report here (pdf). Updated 08/18/2011.

Learn more about the Food Aid Quality Review project.