Target audience
Objectives
🍽️ Master the different potential sources of supply
📦 Develop project management and logistics skills for diversification
🤝 Strengthen partnership and communication skills
✅ Ensure the quantity, quality, diversity and safety of food from diversified sources
The aim is to support the development of a strategic and sustainable vision of supply diversification by and for the various stakeholders in food aid structures.
Using the tool
This free online coaching course offers managers of food aid organizations an effective way of developing their skills in setting up new sources of supply. It begins with a self-diagnosis to identify priorities in terms of supply diversification (purchasing, donations, gleaning, bartering, self-production, processing, conservation, delivery). Independent modules, focusing on each type of diversification, enable customized learning according to needs. Each module concludes with a quick assessment of what has been learned, and a glossary is available to facilitate understanding of key concepts.
Curriculum
- 7 Sections
- 34 Lessons
- 10 Weeks
- Introduction to trainingThe aim of the ECHOP project is to support and train the managers of food aid organisations in order to promote access to a regular diet of sufficient quality for people living in poverty.3
- 1. Self-production in the service of food aidSelf-production in the service of food aid is a global approach which aims to guarantee a regular and diversified supply, promote access to healthy and quality food for beneficiaries, and raise awareness of sustainable agriculture and responsible food.6
- 2.11.1 Introduction and definition
- 2.21.2 Approach to setting up self-production for food aid
- 2.31.3 Good practice of the « ESP » (Economie solidaire et partage)
- 2.41.4 Competency framework for self-production
- 2.51.5 Skills management dashboard for self-production
- 2.61.6 Self-assessment on self-production
- 2. Gleaning, a sustainable and community-based resourceWithin food aid, gleaning takes on a specific and supportive dimension. It involves the organised collection of food that is still edible but would otherwise be lost or wasted6
- 3. Food processingAll operations by which raw or minimally processed products, obtained from donors or from surplus, are transformed – through cooking, packaging, assembly or preparation – into foodstuffs ready for consumption or easier to redistribute.6
- 4.13.1 Introduction and definition
- 4.23.2 Steps to set up a food processing activity as part of food aid
- 4.33.3 Es-Imperfect best practice video
- 4.43.4 Skills framework for solidarity-based and sustainable food processing
- 4.53.5 Skills management dashboard for food processing
- 4.63.6 Self-assessment on food processing
- 4. Purchasing to support food aidProcurement through purchase: This refers to all the steps taken by a food aid organisation to acquire foodstuffs in exchange for payment, in order to supplement or diversify the supply available to beneficiaries. Purchases may be made from producers, distributors or intermediary ‘wholesalers’.6
- 5. DonationA donation is a voluntary transfer of property without compensation. In the context of food aid, this means that a company, individual or public body gives food free of charge to an association or beneficiaries. Donations are generally governed by law and cannot involve products that are unfit for consumption.6
- ConclusionBy completing this training, you have enriched your knowledge and strengthened your skills in the service of food aid. You are now part of a European community committed to sharing and innovation. Let's continue to cooperate together for a lasting and inclusive impact for those most in need.1
Instructor
