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BACKGROUND OF THE NSNP

NSNP is a key poverty alleviation programme of government to address hunger, malnutrition and micronutrient deficiencies in learners

A key pillar of the Care and Support for Teaching and Learning Framework that seeks to address barriers to teaching and learning

NSNP key objective is to enhance learning capacity and give access to education.

In 2002 the programme transferred from Department of Health to Department of (Basic) Education (only primary schools)

Between 2009 – 2011 the Inclusion of Secondary Schools following recommendation by the Financial and Fiscal Commission

Since inception, NSNP Menu has evolved from serving a cold meal (bread and vitamin C enriched drink) to a warm cooked meal (variety in protein, starch, vegetable/fruit)

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NSNP CONDITIONAL GRANT FRAMEWORK

Budget Distribution:

Targeting
Q 1-3 schools
Special schools
Identified Q 4&5 (According to available resources)

Aim to provide meals to all learners in:

Feeding Minimum (97%)

Meal cost per learner

5% increase for primary schools

3% increase for secondary

Far-flung farm and rural schools: higher cost (incl transport cost)

Min R1640 honorarium for VFHs

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NSNP CONDITIONAL GRANT FRAMEWORK

Feeding requirements

Green, yellow & red fresh vegetables/fruits served daily.
A variety of protein-rich foods served in line with approved menu options.
Soya mince meeting approved specifications served only once a week.
Canned pilchards/mackerel/sardines served at least once a week.
Seasoning should be provided for all meals.
UHT full cream milk or pasteurised maas served once a week.

Responsibilities of provinces

Implementation of NSNP
Development and implementation of business plans
Provide human resource capacity at all relevant levels
Quarterly reports
Transfer schedules + Reconcile expenditure by schools (EC, FS, NC, NW)

Payment schedule

Provinces that transfer funds to schools:
06 April 2023, 14 June 2023, 07 September 2023, 08 November 2023, 07 December 2023
Provinces that procure via tender:
06 April 2023, 20 July 2023, 12 October 2023, 08 November 2023 and 23 January 2024

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NSNP IMPLEMENTATION SUPPORT BY DBE

Research,

policy review, development of guidelines

Improvement Plan
Smallholder farmers
Breakfast concept
UIF

Food Safety

Facilities assessment
Improve practices towards compliance
Training

Facilitate Partnerships

Private and public sector, NGOs.

Capacity Building

Meal planning
Financial management
School gardens

Advocacy

Inter-sectoral forums
Education in various media platforms
National and Provincial Awards

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OVERVIEW OF THE NSNP

The programme provides nutritious meals to 9.6 million learners on school days - A nutritious meal is made up of: quality of food items used, proper preparation and cooking methods and quantities served

Funded through a Conditional Grant – FY2023/24 budget = R9.8 billion.

Additional budget over the 2023-2025 Medium Term Expenditure Framework (MTEF) of R1.5 billion to mitigate increased food inflation, spikes in petrol prices, high learner numbers and improved menu options. Also to extend the provision of breakfast.

According to the NSNP Conditional Grant Framework:

DBE has a key responsibility for oversight of compliance with National Treasury Regulations including the NSNP Conditional Grant Framework as funds are disbursed to Provincial Education Departments to procure goods and services to implement the NSNP.
Monitoring and support as a key responsibility at provincial and district levels.

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NSNP DASHBOARD

	EC*	FS*	GP	KZN	LP	MP	NC*	NW*	WC	Total
Number of schools reached	5728	790	1074	5446	3636	1620	483	1354	1025	21 156
Number of learners reached	1,626 m	585,100	1,150 m	2,351 m	1,660 m	920,110	210,222	677,,078	509,713	9,689 m
Number of VFHs	12583	3395	5592	14675	10640	5287	1660	4535	2947	61 314

2023/24 Budget- Rs	1,647 b	535 m	1,094 b	2,089 b	1,665 b	886 m	244 m	621m	497m	8,279 b
Awarding of contracts
Date of award	Schools procure	Schools procure	01 Jul 2020	Not yet submitted	Not yet submitted	07 Oct 2017	Schools procure via annual district contracts	Schools procure via short-term contracts	01 Jan 2023
Contract duration	Schools procure	Schools procure	3 yrs	Not yet submitted	Not yet submitted	3 yrs – renew-ed	Schools procure via annual district contracts	Schools procure via short-term contracts	3

* Notes: Provinces that transfer funds directly to schools for procurement of food. EC and NW schools have separate bank accounts.

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CURRENT NSNP PROCUREMENT MODELS

Source: FUEL

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NSNP MENU

Menu specifications as per Grant Framework in line with the SA Based Dietary Guidelines of NDoH;

Benchmarked at 25 – 30% per meal of the children’s recommended daily allowance(RDA)

Specifies daily intake of protein, starch, fruit and veg

Menu Committee (incl PEDs) – annual reviews for costing and to improve the quality

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THE NSNP EVALUATION

In 2016, an Implementation Evaluation of the NSNP was jointly undertaken with the Department of Planning, Monitoring and Evaluation (DPME)

Recommendations to improve menu:

To improve energy uptake: develop a model for providing breakfast at the start of the school day

- Improve the protein alternatives served and include a variety for a 5 day menu cycle

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DIVERSIFYING PROTEIN PROVISION: BACKGROUND

NSNP old menu constitutes protein variety (soya, beans, canned pilchards, UHT milk / maas) – repeat of pilchards or sugar beans to complete 5 day cycle

Processed chicken livers – approached National Regulator for Compulsory Specifications (NRCS) for a database of canneries, approval of new product

It is nutrient dense (high in Iron, Zinc, Vitamin A as well as High Biological Value Protein); with food safety consideration

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PROCESSED CHICKEN LIVER: HOW IT STARTED

2016/17 NSNP EVALUATION

RECOMMENDATIONS

Menu improvement

Protein alternative

Increase energy uptake

2017/18

PROTEIN IMPROVEMENT PROJECT

Researched on:

1. Nutrient

density

2. Cost

3. Shelf life

4. Effect of heat

2018/19 PILOT

DTIC Website used to source canneries

Soya manufacturers meeting

Product development

Budget tested

WC and GP piloted the canned chicken livers

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CHICKEN LIVER PROJECT IN PEDs

Developed with manufacturers processed chicken livers to provide good quality protein with Vitamin A and Iron

Currently three manufacturers engaged jointly with NRCS

GP and WC piloted and rolled out chicken liver (2018/19)

PEDs phasing-in approach in targeted districts/schools

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PROCESSED CHICKEN LIVERS�PEDs PHASED-IN APPROACH DURING FY2023/24

All provinces phasing in processed chicken livers;

PEDs FY23/24 roll-out:

GP, FS and WC = in all schools
EC, KZN, LP, MP and NW = selected schools and districts
NC = all secondary schools

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SCHOOL BREAKFAST

Research evidence is clear - breakfast has positive effects on immediate cognitive well-being.
It is effective in supporting learner well-being, promotes punctuality and attendance.
Tiger Brands Foundation (TBF) “Evaluation study of the NSNP and TBF in-school breakfast programme in Eastern Cape” (2015) suggests, lunch and breakfast combined provide nutrients to protect the most vulnerable children from undernutrition
Breakfast menu: fortified cooked porridge, sorghum maize
Collaborations with private sector on breakfast provision
FY2023/24 state of readiness of PEDs for breakfast roll-out

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PEDs FY2023/24 ROLL-OUT & STATE OF READINESS/PHASED APPROACH

PED	SCHOOLS
EASTERN CAPE	4 052 Primary School/Combined Schools
GAUTENG	ALL
FREE STATE	ALL
KWAZULU NATAL	All Primary Schools
LIMPOPO	2 314 Primary Schools
MPUMALANGA	93 Primary Schools + 47 Secondary Schools
NORTH WEST	300 schools
NORTHERN CAPE	90 103 learners in Primary Schools + 47 555 learners in Secondary Schools
WESTERN CAPE	ALL

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�PARTNERSHIPS�

Long-standing partnerships serving breakfast and complements the NSNP meal;
To date the Department has entered into formal partnerships with the following for in-school breakfast programmes

Kellogg's SA
PepsiCo/Pioneer Foods
Tiger Brands Foundation
Nestle
Siqalo

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FOOD SAFETY IN NSNP

A key priority as the sector adopts zero tolerance on food contamination and poisoning in schools;
To mitigate - collaboration with DoH in district based food safety teams
DBE continues to support PEDs through facilitation of annual Food Safety Workshops aimed at:

continuously raising awareness and promoting proper food handling practices e.g. storing food on pallets
accredited food safety and hygiene training
kitchen compliance with food safety regulations

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WAREHOUSE MONITORING

Warehouses linked to NSNP in provinces are monitored to ensure compliance to health regulations on food safety

NSNP through provincial and district food safety teams collaborates with local municipalities and their Environmental Health Practitioners (EHPs) to monitor and certify warehouses for compliance

Ongoing training to service providers on safe and hygienic warehouse management

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WAREHOUSE MONITORING

Protective clothing

Sterile clean factory

Hand washing area

Lab for quality assurance

Sensory evaluation

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DELIVERY AND STORAGE AT SCHOOL

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Monitoring, Response and Reporting (MRR)

Aims to:

Collect the right information (Monitor)
Analyse, understand and share this information in the right way (Report)
Use this information to improve performance (Respond)
Key Performance Indicator (KPI) > “nutritious meals served on time”

Nutritious meals (variety/3 food groups)
Serving portions
Health and safety
Record keeping

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BUT WE CAN DO BETTER

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NSNP IMPLEMENTATION INEFFICIENCIES- PRESSURES ON THE MEAL COST

The impact of COVID-19 pandemic has exacerbated hunger in communities. Covid unemployment and food insecurity increased the demand for food and school nutrition meals across all nine provinces
Pressure to include additional indigent learners in Q4-5
Additional pressure to include ECD
Steep food inflation that outstrips consumer price inflation (CPI)
Lack of an integrated logistics management system increasing the cost of food deliveries. Further aggravated by recent escalation in the cost of fuel
No benefits from economies of scale
Procurement from retailers, not manufacturers
Pilfering and corruption in the process due to poor stock control and management

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NSNP IMPLEMENTATION INEFFICIENCES: QUALITY CONTROL

Quality: Poor quality protein food items

Non-nutritious food items Additives to be thrown away Sub-standard soya mince cooked with additives

Quantities: Under delivery of protein food items
Short delivery of fresh fruit or vegetables
Poor quality food delivered
No batch management

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MODERNISATION OF THE NSNP�

Develop a new model to take advantage of economies of scale

Modern Stock Management System - right quantity, quality

Better Quality Assurance

Better compliance to food quality standards

Modern Integrated Logistics System - high quality inputs (fruit & veg) on regular basis; efficient warehouse and delivery system

Extensive Local Economic Empowerment - focus on women, youth and people with disability

Introduction of ‘home grown school feeding’ - direct link with smallholder farmers

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