International Fund for Africa
Issue: LI              
May, 2014
International Fund for Africa Newsletter
In This Issue:
IFA Submits Proposal to Project Matrix
Snapshot of IFA's School Health and Nutrition Program in Ethiopia--First Month's Achievements and Challenges
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IFA Submits Proposal to Project Matrix


This month IFA submitted a proposal to Project Matrix, a sub-group of the influential Diplomatic Spouses Group of Ethiopia (DSGE), for partial funding of the recently implemented School Health and Nutrition (SHN) program. Project Matrix utilizes funds raised during the annual Diplomatic Bazaar to support local philanthropy projects, and focuses its efforts on children, women, and the disabled. Our proposal emphasized the importance of improving nutrition through school feeding and lunch programs, and highlighted our commitment to the Sibiste Negasi Primary School in Addis Ababa, Ethiopia, where our efforts are already under way.


IFA has received $10,000 in private donations for our SHN program thus far and is requesting from Project Matrix an estimated $7,700, which would be applied to the building of a small, income-generating bakery at the school. If IFA is chosen as a beneficiary of these funds, construction of the bakery will begin as early as June 2014. This institution, along with the school garden, will render the SHN program sustainable for years to come.


Snapshot of IFA's School Health and Nutrition Program in Ethiopia
First Month's Achievements and Challenges

IFA School Health and Nutrition Program



The basic concept of the program is to provide vulnerable students with one hot, nutritious meal per school day.


The school feeding program commenced on May 9, 2014 at Agazian No.2 Primary School (APS) with 75 students and at Sibeste Negasi Primary School (SNPS) on April 21, 2014 with 82 students.


  • Strategic partnership between IFA, the two primary schools and the district established
  • SHN steering committee established to manage the program
  • Guidance provided by IFA
  • The schools provided complimentary services – water, sanitation, energy
  • Set up and equipped two kitchens at the two schools
  • Provided one hot nutritious meal, prepared from local foodstuffs for 157 beneficiary students on every school-going day
  • Reduction in short term hunger


  • Revision of rations, budget and menu and supply newly identified kitchen equipment and eating utensils (storage cupboard, hot plates for cooking, more washing basins)
  • Secure sustainable funding for the SHN program
  • Ensure an effective monitoring and evaluation system is in place
  • Secure funds for income-generating activities for the school


  • Fully equip the kitchens
  • Optimize menu and rations
  • Increase ownership by the school community
  • Enhance sensitization of the public about the program


The students came from class, washed their hands and rushed into the dining room. Each student collected his or her meal and sat down in the dining area. It seemed a little chaotic at first, but everyone seemed to know what they were doing under the guidance of the two teachers. There were two sittings, and the younger students received their meal at 12:00 while the older students ate at 12:30. The students received a meal of bread, rice, tomato, onion, spices and banana. Each student was given water. The food was well-received and the students commented on how much they enjoyed it.


The students came from class, washed their hands and stood in an orderly line. They were then admitted into the dining room, one by one, by a senior pupil. The students all received a meal of bread, beetroot, potato and lentil stew that consisted of lentils, tomatoes, onions, garlic, fresh ginger and spices. Each student was given water. At the end of 20 minutes the food was finished and the students went out to play. 83 students received a meal and the only waste at the end was one small plate. The food was well-received and the students commented on how much they had enjoyed it. We were told that soya beans were removed from the menu to be replaced by mung beans because they did not like the taste.


IFA School Health and Nutrition Program