Consultant to Develop Guidelines and Toolkits for Assessing and Modifying School Food Environments
Consultancy Objective
At the heart of “Healthy Schools, Health Foods and Healthy Futures” is an iterative problem-solving process comprising of three stages which use a human-centered design approach: school immersion, co-creation workshops, and testing solutions. This process was conducted three times in three different primary schools in Kampong Spue, with learning and adaptation built in between each cycle. Ultimately, this design process seeks to create change at the structural, social, and behavioral levels, making healthy foods more available, increasing social awareness around the problems related to unhealthy foods in schools, and identifying appropriate ways to influence behavior change. Now at this final stage, the project is in the process of creating a set of guidelines and simple toolkits targeted towards key populations (student groups, partner associations, vendors and school administrators) that schools can use to assess their own food environment and develop local solutions for change.
Helen Keller requires a technical consultant to assist in developing a set of guidelines and simple toolkits. The consultant will work very closely with Helen Keller’s project coordinator, the SHD and relevant stakeholders to develop implementable guidelines and toolkits for assessing and modifying school food environments.
Outputs and Deliverables
- Pagers summarizing project findings, conclusions and recommendations for scale-up in electronic copy;
- Finalized guidelines and toolkits in electronic copy.
- PowerPoint presentation on guidelines and toolkits
Duration of Work
The duration of the consultancy is 20 days, starting from September 15, 2022.
- Review background documents and materials and meet with key stakeholders
- Review project proposals and results from project rapid assessments;
- Review all relevant project tools, including rapid assessment tools;
- Review reports from first and second co-creation workshops;
- Review a list of healthy food items identified by targeted schools and signed contracts between school authorities, commune chiefs and school vendors;
- Meet with CARD, SHD, NNP, WFP and UNICEF focal points to discuss their thoughts on guidelines and toolkits;
- In close collaboration with Project Coordinator, prepare pagers summarizing project findings, conclusions and recommendations for scaling-up (based on review of documents above).
- Development of a set of guidelines and toolkits
- Work closely with the project coordinator, draft the content/structure of guidelines and toolkits and share with the SHD and Helen Keller team for review. Revise and update based on feedback;
- Develop detailed guidelines and toolkits based on agreed content;
- Share draft guidelines and toolkits with the SHD and Helen Keller team for review, and adjust based on their feedback;
- Present guidelines and toolkits to the working group and revise based on their feedback; and
- Share final draft guidelines/toolkits with the Helen Keller team and working group members for further comment.
- Present guidelines and toolkits at a dissemination workshop.
- Finalization of guidelines and toolkits
- Finalize the guidelines and toolkits based on final comments from Helen Keller and the working group; and
- Submit finalized guidelines and toolkits in hard copy and electronically.
- Essential
- Degree in communications, public relations or another relevant field;
- Strong experience and skills in behavior change communication, IEC/BCC materials development, and social marketing;
- Experience in developing guidelines and toolkits;
- Experience in working with school food environments; and
- Willingness to listen and work very closely with government agencies and other partners.
- Desirable
- Familiarity with Cambodia’s primary school system; and
- An understanding of school food environment in Cambodia.
