THE PRACTICE AND CHALLENGES OF SCHOOL FEEDING PROGRAM AT YENAT WEG CHARITABLE SOCIETY

Abstract

The purpose of this study is to assess the practice of Yenat Weg Charitable Association school feeding program and the main challenges associated to its implementation. The data was collected from SFP committee members and caterers that work in four schools where the association implements the program and from SFP representative personnel in the association. The study followed a descriptive research design to collect quantitative information on program implementation process and its challenges. The study results revealed that there is a program committee at the schools’ level constitute of the principal, teachers, and parents’ representatives with a responsibility of monitoring and reporting on the feeding process, ensuring the students get what they are entitled of. Caterers are responsible for cooking and serving the food to students. The study revealed that most of school level implementors, committee members and caterers, received training for the effective execution of the program. The study also revealed that even though the feeding program is well coordinated at schools’ level and Yenat Weg office, there is a gap in other stakeholders’ engagement. The study identified that the insufficiency of the assigned budget for a meal and high cost of food items are the major challenges of the program implementation. Inadequacy of cooking equipment and facilities like kitchen, storage area, and dining area, shortage of fuel and water supply pose more challenges for the smooth running of the program. Based on results, the study recommends Yenat Weg to work on strengthening and expanding the collaboration with program stakeholders to solve supply and utilities related challenges. The study recommends the schools to find alternative source of finance or initiate school income generating activities to supplement the meal budget received from Yenat Weg. Finally, the study recommends Yenat Weg to work with health and nutrition professionals in order to design a nutritious and cost-effective menu.