BACKGROUND

Reducing salt consumption among Pacific Island populations is a key strategy for decreasing NCD risk. Because of the heavy reliance on imported, processed foods salt intake is high, generally exceeding the WHO recommendation of less than 5 grams per day. The average global sodium consumption is nearly double the recommended limit.

Salt reduction is a cost-effective strategy to reduce NCDs. In May 2013, the World Health Assembly set targets for NCDs including a 30% relative reduction in population salt intake by 2025.

Strategies for reducing salt include education and awareness, food industry reformulation of products to reduce salt content, environmental supports, and standards and labelling. A comprehensive, multi-strategy approach will be required to meet the targets.

In 2014, Pacific Salt Targets were set to feasible levels based on existing products and focused on popular items in order to lower salt consumption in the Pacific diet. Salt needs to be reduced in all processed food products by as much as possible, but these targets are specific first steps. Governments may use the targets for developing standards, procurement policies, taxes, and/or labelling requirements.

In 2021, new global salt targets were set that included some of those set by the Pacific.

Creating tools that Ministries of Health in Pacific Island Countries and areas (PICs) may use when working with food retailers and importers to affect food availability and to provide effective education where people get food, can by improve the food environment to reduce sodium consumption.

PURPOSE/SPECIFIC OBJECTIVE OF THE ACTIVITY

To develop tools that Ministries of Health can use with food retailers and importers and caterers to reduce salt availability and consumption.

DESCRIPTION OF ACTIVITIES TO BE CARRIED OUT

The incumbent is to work closely with WHO DPS and relevant stakeholders.

Method(s) to carry out the activity

• • Online research, phone calls, interviews.
• • Access existing data sources and literature review.
• • Identification of products that meet or exceed the salt targets.
• • Identification of products that meet the salt targets without worsening the overall nutrient profile (particularly sugar, trans and saturated fat).
• • Conduct a virtual consultation with selected PICs (at least five) with representatives from Ministries of Health, food retailers and importers, and caterers to understand practices in the Pacific to identify relevant strategies. May be a combination of zoom, phone calls, emails, surveys, and key informant interviews.

Output/s

Output 1: Assess the availability of products in the three of the Pacific salt target categories: 1.savory snacks, 2. canned meats, and 3. instant noodles-- in key countries to include at least these countries-- USA, Australia and China, that PICs import from, and

• • List by category, product name, manufacturer, country of origin;
• • Identify nutrient content per 100 g. including sodium, sugar, fat, and trans-fat;
• • Determine whether they meet or exceed the targets; and
• • For products that meet the salt target, identify whether product is higher in sugar, fat and trans-fat, than products which don’t meet the targets.

Deliverable 1 a.: A spreadsheet or report that identifies products available to Pacific importers and retailers in the three categories detailing product information as listed above.

Deliverable 1 b.: A spreadsheet  or report, identified by the information above, that lists products that meet the targets without worsening the nutrient profile for importers and retailers use.

Deliverable 1 c: A summary report that includes

• • Methods and country of origins  used;
• • Findings of surveys in data tables; and
• • Foods available in PICs.

Output 2: Conduct formative assessments with grocers, retailers and importers,  at least 3 each, in 5 PICs to understand

• • procurements processes and systems;
• • how decisions are made about what to order and about product placement, pricing, and promotion;
• • interest and willingness to identify and adopt measures to support health such as order lower-salt products; using pricing and promotion strategies to promote health;
• • willingness to change product availability based on consumer feedback/request;
• • willingness or interest to use MOH-provided nutrition education materials and what would motivate them to do so; and
• • if so, what specific materials would be most useful or acceptable such as posters, shelf-talkers, social media posts,  etc.

Deliverable 2a: A report describing methods and findings from retailer/grocer/importer engagement along with key recommendations for working with food retailers. The report must be detailed and include data collection tools, names and contact information of organizations and people interviewed/consulted, and documentation such as surveys and meeting notes.

Deliverable 2b.:

• • Brief guidelines (2 pages) for MOH on how to effectively engage with food retailers, importers and caterers to gain voluntary action to improve the food environment and what the voluntary action might be.
• • Brief guidelines (2 pages) for retailers/importers on what they can do to support healthier eating in the community. This may include strategies for ordering, engaging customers, pricing, products, placement and promotion.

METHODS TO CARRY OUT THE ACTIVITY

The incumbent is to work closely with WHO DPS and relevant stakeholders.

• • Online research, phone calls, interviews.
• • Access existing data sources.
• • Retail price surveys.
• • Identification of products that meet or exceed the salt targets.
• • Identification of products that meet the salt targets without worsening the overall nutrient profile (particularly sugar, trans and saturated fat).

QUALIFICATIONS & EXPERIENCE

EDUCATION

An advanced university degree (Master’s level or above) from a recognised university in public health or nutrition. 

EXPERIENCE

• • Essential: At least two years of relevant experience at national and international level.
• • Experience in population-based salt reduction strategies.
• • Desirable: Relevant work experience in WHO, other UN agencies, relevant non-governmental or humanitarian organizations.
• • Pacific experience an advantage.

SKILLS / TECHNICAL SKILLS AND KNOWLEDGE

• • In-depth knowledge of health promotion, behaviour change principles, and population health interventions.
• • Excellent communication and writing skills.

LANGUAGE REQUIREMENTS

Expert level written and oral communication skill in English.

COMPETENCIES

Consultants/contractors are expected to demonstrate these mandatory competencies.

• • Teamwork.
• • Respecting and promoting individual and cultural differences.
• • Communication.

ADDITIONAL INFORMATION

The selected consultant will be expected to provide a medical certificate of fitness for work.

Contracting organisations are not expected to comply with this requirement.

All work will be completely remotely and through virtual methods without travel.

Duration of contract is for three (3) months starting 21 July 2021

APPLICATIONS

Qualified and interested specialists should submit their CV or Company Profile, and Expression of Interest to the Supply Officer through WP RO UNGM at < [email protected] > by 2 July 2021

The cover letter should outline how their experience and qualifications make them a suitable candidate for this position, how they will approach the work, and should include their proposed daily consultancy fee, days required to complete work, total project costs, and availability/timeline (ability to complete work by late October).

Please use Tender Notice No. 132256 as subject to all submission. Only successful candidates will be contacted.