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China: WFP China Country Brief, October 2018

Source: World Food Programme Country: China
In Numbers 1,559 preschool children (691 girls, 868 boys) are provided with free lunch with WFP funding support. Operational Updates On 4 September, Mr. Stanlake Samkange, Senior Director for Strategic Coordination and Support from the WFP Headquarters, attended the 2018 Beijing Summit of the Forum on China-Africa Cooperation (FOCAC) in Beijing. The summit issued the Beijing Declaration – Toward an Even Stronger China-Africa Community with a Shared Future. The FOCAC Beijing Action Plan (2019-2021) was also adopted at the summit to confirm that China and Africa will cooperate on the implementation of the eight major initiatives. September is the start of a new school year in China. WFP nutrition improvement programme in Hunan Province officially started meal provision for the registered 1,559 preschool children who will receive nutritional lunch at the cost of 4 RMB (approximately USD 0.58) per meal for 200 school days per year. Standard kitchen facilities and equipment were procured for the pilot schools. A professional pro-poor cooperative for Kiwi production in Meishan Town, Jinzhai County has been established absorbing 150 poor smallholder farm households. A total of 300 mu of kiwi production bases will be centralized through land transfer from individual farm households for standardized scale operation. A mission led by Dr. Sixi Qu, Country Director of WFP China, took a technical study on food processing and fortification in Jiangsu and Zhejiang Provinces, China during 16-19 September 2018. The mission, composed of WFP China and one nutrition expert from Chinese Centre for Disease Control and Prevention, visited the processing plants and technical providers to collect first-hand information about the solution for South-South Cooperation from provider perspective. The mission findings will support the WFP China Centre of Excellence’s South-South Cooperation engagement in area of food processing and fortification. The mission also served as an internal technical review to support the preparation for a training workshop on Food Processing and Rice Fortification in late October.

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