FAN 1.2.2 Awareness about healthy diets

This indicator measures the number of people who have gained awareness about the importance of dietary diversity and sustainable, healthy diets as a result of project interventions. 

Awareness refers to a clear understanding of the importance of consuming a variety of foods from different food groups to promote balanced nutrition and health. 

A sustainable diet refers to food choices that are health-promoting while minimizing environmental impact (e.g., reducing food waste, eating locally, or consuming more plant-based foods). 

As this is an output indicator, the focus is on estimating the number of people reached through awareness activities, rather than testing individual knowledge or behaviour change. 

• Gender 

• Age  

• Left behind/vulnerable population group  

The number of individuals (e.g., from rural and urban areas, particularly smallholders and those living in poverty) who have been reached by trainings and awareness-raising activities on dietary diversity (primary stakeholders).

• Attendance Sheets: Records from workshops or events. 

• Social Media Metrics: Monitoring data on reach and engagement from social media campaigns. 

• Reports from Partner Organizations: Documentation from schools, health centers, and community programs. 

• If possible: Feedback from participants to assess their awareness and understanding of sustainable diets using surveys, interviews or focus group discussions. 

Data should be collected continuously throughout the project, after project activities. 

Tracking Attendance: Keep accurate records of participants in each activity, including demographic data such as age, gender, and if they belong a left behind group. Systems for ensuring no overlap should be in place.

Monitoring Social Media Engagement: Use digital tools to track reach and engagement for online campaigns. Include only unique individuals who actively engage with the content in a meaningful way (e.g., through comments, shares, participation in discussions, buying a product) can be counted as primary stakeholders. This engagement should reflect active participation or support for the cause. 

If possible:  At the end of the activity, administer a questionnaire or facilitate focus group discussions or interviews to assess participant understanding of the content and their feedback to the content and activity. Avoid using yes/no-questions, as this can cause inaccurate responses.  

IFAD: 
2.2.14 Number of persons provided with targeted support to improve their nutrition 

EU  

Number of women of reproductive age, adolescent girls and children under 5 reached by nutrition related interventions supported by the EU 

Number of participants in awareness raising and outreach events/initiatives, including media training 

• WFC 1.11 Proportion of households who are either moderate or severe food insecure (measured by Food insecurity Experience Scale (FIES))

• WFC 1.12 (earlier FAN 314) Proportion of people who report a minimum dietary diversity score (≥5 food groups women 15-49 years last 24 hrs)

•  WFC 1.6 Number of smallholders who have increased their water use efficiency or water productivity

• WFC 1.7 Number of smallholders implementing environmentally sustainable, climate-resilient practices and/or adhering to Voluntary Sustainability Standards (VSS)

• WFC 1.8 Number of smallholders who increased their net productivity per hectare

• SJI 2.1 Number of people with increased income

• FAN 1.2.1 Number of smallholders capacitated in sustainable production, processing, and/or trade practices

• FAN 1.2.3 Number of civil society, public or private actors supported to apply environmental, social and climate safeguards in selected landscapes and/or food systems

• FAN 1.2.4 Number of initiatives established or supported to strengthen policies, norms, standards to foster agroecology, climate resilience and biodiversity in selected landscapes and/or food systems