SARP is promoting the use and value addition of locally produced agricultural products to improve family nutrition, food diversity and household income, while reducing food loss and post-harvest waste.
The initiative encourages farming families to make greater use of nutritious foods available locally, including grains, legumes, fruits, vegetables, leafy greens, mushrooms, dairy products, oilseeds and spices. By improving how these foods are prepared, preserved and stored, families can enjoy a wider variety of nutritious foods throughout the year, including beyond the main harvest seasons.
SARP also supports farmers, women and community groups with practical knowledge on nutrition-sensitive food preparation, food preservation, hygiene and food safety. Appropriate packaging, labelling and storage practices are introduced to help maintain food quality and extend shelf life.
At the same time, value addition creates opportunities to turn surplus and locally produced agricultural products into nutritious food products with market potential. This can help farming families reduce food waste while creating additional income-generating opportunities through small-scale food businesses.
Through this approach, SARP aims to strengthen the link between agricultural production, healthy family diets and sustainable livelihoods—helping farming families make better use of what they grow, improve their nutritional well-being and create greater economic value from local agricultural resources.
