WFP is implementing two operations to meet the food needs of the most vulnerable and food-insecure non-refugees in urban and rural areas of the Gaza Strip and the West Bank.
Both operations use WFP’s purchasing power to support the Palestinian local economy, thereby contributing to the Palestinian Authority (PA) state-building plan.
In 2014, WFP is targeting 285,000 people in the Gaza Strip and 334,500 in the West Bank. through the following activities:
General food distributions targeting Palestinians living under the deep poverty line; less than US$2.7 per person per day. This also includes support to local institutions such as orphanages and hospitals in the Gaza Strip and the West Bank as well as a joint assistance programme with the UN Relief and Works Agency (UNRWA) targeting Bedouin and herder communities living in Israeli-controlled Area C of the West Bank.
School meals as a safety net mechanism and an incentive to maintain enrolment of girls and boys in assisted public basic schools in the Gaza Strip and West Bank.
Voucher project (E-vouchers) to allow WFP address hunger when food is available but people are unable to afford it. This scheme, carried out in both the Gaza Strip and West Bank, also injects money into the local economy and supports local producers as most of the food items are locally produced. The innovative intervention allows for a more diversified food basket; beneficiaries can redeem the vouchers in selected shops and are able to pick up fresh and protein-rich food items that cannot be included in conventional food baskets like dairy products and eggs.
Voucher for work/voucher for training (conditional E-vouchers) in the West Bank to help re-establish agricultural assets and livelihoods of families most affected by the conflict. The activity targets poor farmers, farmers affected by the West Bank barrier, unskilled workers and rural female-headed households.
In line with the Palestinian Authority (PA) policy and evaluation recommendations, whenever possible, WFP undertakes local procurement and processing to support the economy and food production capacity.