Understanding changing food systems to reduce the triple nutritional burden in Senegal

The project’s overall goal is to produce a solid evidence base on which to build a strong public intervention for universal access to healthy food in Senegal.

The specific objectives are to establish and propose a nutritional basket adapted to Senegalese food contexts; analyze the influence of food distribution channels on food availability and consumer food purchasing decisions; investigate the role of social and cultural factors in women’s culinary practices and food purchasing decisions; assess the potential costs and benefits of tax measures to change consumer behaviour; and develop research and advocacy capacity on the Senegalese food system and on non-communicable diseases.

Project ID

109097

Project status

Active

Duration

30 months

IDRC Officer

Natacha Lecours

Total funding

CA$ 734,600

Countries

Senegal

Program

Food, Environment, and Health

Project Leader

Abdoulaye Diagne

Institution

Consortium pour la Recherche Économique et Sociale

Institution Country

Senegal

Institution Website

http://www.cres-sn.org