Ethiopia Launches Updated Food Composition Table
The Ethiopian Public Health Institute (EPHI) officially launched the updated Ethiopian Food Composition Table (EFCT) along with a new web-based database today, marking a significant advancement in nutrition and public health data accessibility.
The event was attended by over 150 distinguished government officials, including former Deputy Prime Minister of the Federal Democratic Republic of Ethiopia and Founder and Chairperson of YADAM Foundation H.E. Ato Demeke Mekonnen and H.E. Dr. Dereje Duguma, State Minister of the Ministry of Health. Senior officials from EPHI, representatives from various ministries, delegates from NGOs, UN agencies, embassies, donors, professional associations, universities, and private sector entities involved in food composition data generation and use were present, underscoring the collaborative effort behind this initiative.
Technically supported by the Food and Agriculture Organization of the United Nations (FAO) and funded by the Gates Foundation, this initiative aims to enhance the accuracy and accessibility of food composition data essential for public health and nutrition policies in Ethiopia.
In his introduction to the day’s program, Dr. Getachew Tollera, Deputy Director General for Research and Technology Transfer at EPHI, warmly welcomed the esteemed dignitaries and participants. He emphasized the importance of evidence-based nutrition initiatives to advance public health in Ethiopia.
He highlighted the evidence generated on food and nutrition strategy baseline survey to support the nutirion policies and programs. He also mentioned about the newly implemented Food-Based Dietary Guidelines and the Ethiopian Nutrient Profile Model aimed at improving food quality and dietary choices. Dr. Getachew also spoke about the launch of a national food adulteration surveillance study, reflecting a comprehensive commitment to transforming the nation’s health and nutrition landscape. He emphasized that the Food composition table project that we are launching today is a foundation for most of the activities that we have at the institute.
Dr. Mesay Hailu, Director General of EPHI, warmly welcomed distinguished guests and partners at the launch of the updated EFCT, emphasizing its importance in advancing nutrition and public health in the country. He acknowledged the critical collaboration with organizations such as the FAO and the Gates Foundation, which made this significant update possible. Dr. Mesay expressed gratitude to all contributors for their expertise and commitment, stating that the new tools would enhance Ethiopia’s capacity to implement evidence-based policies for healthier diets and improved public health outcomes. He concluded by calling for continued support for Ethiopia’s journey toward a better-nourished population.
Ms. Farayi Zimudzi, FAO Representative in Ethiopia, to deliver a keynote speech. In her address, she provided insights into the project’s goals and accomplishments, emphasizing the significance of the EFCT in promoting informed decision-making regarding nutrition and food security in Ethiopia.
Dr. Shelly Sundberg, Deputy Director of Adaptive & Equitable Food Systems at the Gates Foundation, noted that few countries in Africa have national food composition tables, and many of those are often incomplete and outdated. This underscores the importance of Ethiopia’s Food Composition Table in providing accurate, reliable information on local foods, which is essential for guiding dietary choices and public health policies.
Dr. Yitagesu Desalegn, Deputy Director General of the Ethiopian Artificial Intelligence Institute (EAII), highlighted the key features of the web-based database, describing it as accessible, user-friendly, robust, and scalable. He emphasized that it serves as a safe and reliable source of information, providing opportunities for scientific discovery. He also expressed his appreciation to the EPHI, FAO, and the Gates Foundation for their support in this initiative.
Ms. Alemtsehay Sergewi, Lead Executive Officer of the Food and Nutrition Coordination Office at the Ministry of Agriculture, emphasized the urgent need for accurate information, asserting that the updated Food Composition Table (FCT) is highly relevant in this context. After two decades, EPHI has generated invaluable evidence on the various foods produced by farmers and pastoralists. The EFCT also plays a critical role in enhancing post-harvest management and food safety. She added that the EFCT 2025 is not just a resource but a national asset and a catalyst for nutrition-sensitive programming.
H.E. Mr. Demeke Mekonnen emphasized the importance of the updated Ethiopian Food Composition Table and National Recipe Book as pivotal tools for combating malnutrition in Ethiopia. He noted that the YADAM Foundation believes proper nutrition is fundamental for human potential and societal transformation, highlighting its mission to end all forms of malnutrition through evidence-based policies and community empowerment. Mr. Demeke stated that relying on outdated data has hindered effective interventions and stressed that the updated Food Composition Table will provide a scientific foundation needed to develop stronger nutrition policies, guide community programs, and inform agricultural strategies. He concluded by pledging YADAM’s commitment to actively use and advocate for these resources, urging all sectors to leverage this knowledge for a healthier and more resilient future for Ethiopia.
The keynote speeches were followed by the opening address of H.E. Dr. Dereje Duguma, State Minster of the Ministry of Health, who emphasized that the launch of the updated EFCT represents a significant milestone in the country’s commitment to evidence-based policymaking aimed at improving public health and transforming food systems. He noted the critical scarcity of accurate food composition data in many low- and middle-income countries, including Ethiopia, highlighting the need for updated resources to reflect evolving dietary patterns. Dr. Dereje pointed out that the comprehensive update introduces new analytical values and expands coverage to include a variety of traditional and modern foods, thereby providing a clearer nutritional landscape. He called for all sectors to integrate the new Food Composition Table and its web-based database into their work to drive better nutrition outcomes for all Ethiopians.
Following the opening speech, the EFCT was officially launched by Dr. Dereje and officials from various development partners.
Dr. Endale Amare, Head of the Nutrition and Food Science Research Division at Nutrition, Environmental health and Non-communicable Diseases Research Directorate (NEHNCDRD), EPHI and Principal Investigator of the project provided an overview of the EFCT updating process, including its challenges and future directions. Following this, Olyad Mulugeta, expert from EAII, demonstrated how users could interact on the food composition database, developed by EAII, to extract the required information.
Facilitated by Maya HageAli, Policy Officer and Better Nutrition Team Leader at FAO Ethiopia, the reflection process involved the Ministry of Health (MOH), the Ministry of Agriculture (MOA), and the Food and Nutrition Society of Ethiopia, where all expressed their appreciation and commitment to promoting the EFCT.
The launching event concluded with expressions of gratitude from Dr. Masresha Tesema, Director of the Nutrition, Environmental Health, and Non-Communicable Diseases Research Directorate (NEHNCDRD) at EPHI. He thanked the FAO and the Gates Foundation for their contributions, as well as government ministries, partners, and individuals who played a significant role in the successful completion of the project. Dr. Masresha also expressed appreciation for Dr. Endale Amare and his team for their tireless efforts.
This successful launch underscores a significant advancement in public health initiatives in Ethiopia, marking a pivotal step toward enhancing food security and nutrition through robust data analysis and management. The EFCT and its web-based database are set to play a crucial role in guiding evidence-based dietary recommendations and fostering sustainable food systems in the country.