Emergency School feeding programme to reduce risks of cognitive underdevelopment and malnutrition of school going children in Renk and Melut county of Former Upper Nile state SPEDP is proposing an integrated school feeding program in schools in Renk and Melut Counties with the general objectives of contributing to reduction in cognitive underdevelopment and malnutrition, improve attendance and enrollment, and/or reduce gender disparities. This project will target school going children between 6-18 years majorly in primary schools within Renk and Melut for three terms which will stretch over a period of nine months, planned to reach 10 schools with 6104 school going children, 100 teachers and 30 cooks/kitchen helpers. These 10 schools will be selected based on food security status, literacy statistics, enrollment and attendance data and/or environmental or economic measures of the emergency to determine the most affected or most in need of assistance and the programme plans to feed all children within these schools, regardless of their individual circumstances. Food procurement model will be through tendering programs linked to local suppliers. All food items and other school feeding NFIs like saucepans, cutlery and jerrycans will all be purchased from Renk town. Renk is a big town with traders who have capacity to supply at large and will boast local economy. The quantities required for each selected school will be determined based on enrollment figures (monthly/as school ratios are provided.) School heads/PTAs will receive and manage the food supplies, coordinated inclusive of other stakeholders. Community participation integration approach (CPIA) will be upheld. 
SPEDP will use a two pronged approach in the implementation of this proposed project to ensure uninterrupted food distribution in selected schools and will majorly undertake the following key interventions
-provide ready made food (biscuits and energy bars) to selected schools for one to two weeks as an immediate response before onsite schools feeding programme kicks off
-onsite school feeding will follow after set-up of the food preparation facilities within these selected schools.
A child aged 6 to 18 years requires 2,000 kcal. For general populations, the daily energy requirement is 2,100 kcal. Based on this, the food commodities that will be provided at each school will include Pulses (yellow split peas), Cereals (Sorghum flour), Oil (Vegetable) and Salt. The same ration size of Pulses (30grams), Cereals (120grams), Oil (10grams) and Salt (4grams) totaling to 164 grams , 38% of daily kcal requirements applies for pupils of all ages in supported primary schools and for non-pupils (teachers, cooks, kitchen helpers etc.) on a daily basis for 5 schooling days a week. Local communities will be consulted in the selection of food commodities and nutritional considerations putting into consideration of the cultural food preferences and tastes of the school children.
SPEDP’s primary concern for food safety lies in the secure delivery and storage of food commodities and their safe preparation. Some investment in secure on-site food storage facilities will be needed before this programme is started therefore there will be minor rehabilitation of schools stores and kitchens where need be. 
Food aid will be distributed to schools on a monthly basis from SPEDP warehouse located in Renk main office for Renk schools and Melut schools. a teaching staff will be selected per school to serve as a store keeper and trained in store keeping including record taking and reporting whereas 3 cooks per school will be hired and also trained in hygienic food preparation prior to initiation of onsite cooking, 2 cooks will be for food preparation while the other 1 will be fetching water and carrying out other kitchen duties like washing of plates. These 3 cooks per school will include mostly women and youth as an opportunity for income generation and personal development.  SPEDP will be carrying out monitoring to assess the impact of school feeding program and how it has increased enrollment, retention and improved cognitive development