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Develop, implement and evaluate a food procurement policy

With the wide availability and consumption of unhealthy foods that are high in sugar, salt and saturated fats, the rise in chronic diseases including obesity, type 2 diabetes, cardiovascular diseases (CVD), and several cancers cannot be unseen. With the aim to address such problems created by unhealthy dietary practice, this project was initiated. Applicable areas of this project: public schools, hospitals, worksites, care homes, correctional facilities.

“Develop, Implement and Evaluate a Public Food Procurement Policy” is an innovative project conducted by Dhulikhel Hospital- Kathmandu University Hospital in collaboration with Resolve to Save Lives.

The major objectives of the project are:

  1. Assess the existing food environment of public facilities
  2. Develop a healthy public food procurement and service policy in the local government of Nepal.
  3. Pilot healthy public food procurement and service policy at the local government of Nepal.
  4. Evaluate the implementation of the healthy public food procurement and service policy in Nepal.

Objective 1: Assess the existing food environment of facilities

We conducted KII with a diverse group of stakeholders including policy makers, representatives from public facilities like schools, hospitals, worksites, care homes, correctional facilities to gain insights about the existing food environment of the facilities. Also, we conducted systematic reviews to identify existing policies or interventions for availability of healthy food worldwide.

Objective 2: Develop a healthy public food procurement and service policy

We developed a healthy public food procurement and service policy that establishes criteria for the service and sales of food in public settings or purchase of foods by the government to promote healthy eating through increased availability of healthy foods; and limit or prohibit unhealthy foods. The policy is based on 5 core principles of healthy diet: limit the intake of free sugar, limit sodium consumption, shift fat consumption away from saturated fat, increase consumption of nuts, pulses, whole grains, fruits and vegetables, ensure availability of free safe drinking water. We formed a national level task force committee in which experts from different government and non-government organizations reviewed the policy and gave it a final version.

 

Baseline Survey
Taskforce Meeting

Objective 3: Pilot healthy public food procurement and service policy in grassroot level

We are piloting the policy in Budhanilkantha Municipality. A technical working committee is formed who provides guidance to prepare the policy relevant to their municipality and implement it in the facilities. We will provide capacity building training to canteen owners, school representatives and School Health nurses. We will also advocate the policy through different medias.

Objectives 4: Evaluate implementation of healthy public food procurement and service policy

After the implementation of the policy, we will evaluate the effectiveness of the policy.