Income-Generating Activities - Action Against Hunger

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Key question Indicator Means of verification
Data collection
method
Frequency Responsible Outcome
Logic of intervention
Result 3
About 100 IGA groups
(1,000 households), new
and old ECHO
beneficiaries, are
empowered by linking
them together through a
network, and groups of
interest are created and
functional.
Are the
networks
efficient and
effective
Main constraints, related to
IGA, and future action plans are
discussed and coordinated
during regular meetings
Minutes of meetings;
(in)formal documents;
Action plan;
Bulletins
Meeting and
decision taking
process
supervision;
Examination
and analysis of
documents and
bulletins
Supervision -
according to
actions
taken;
Examination
and analysis
3 times
during the
project
FM, MS, LS.
Technician,
aHoP, HoP
Reports
Result 4: 4,000
households, IGA
beneficiaries, ‘Food For
Work’ beneficiaries and
poor farmers and
vulnerable men and
women, are empowered
through vocational training
and consultancies, taking
into account the village
potentials and best market
opportunities.
Is the
vocational
training given
according to
the needs in
the village
Is the training
considering the
different needs
of men and
women
Is the vocation
useful for the
target group
The vocational training needs
consider the potentials of the
village and the needs of the
target group
The participation of women in
the trainings and the number of
women related trainings
20% of the target group uses the
knowledge and skills obtained
during the training by the end
of the project
TOR assessment team;
Lists of participants;
Minutes of meetings with
local administration and
specialists for village
potential assessment.
Assessment of
training
(survey);
meetings and
interviews
According to
actions
taken
Assessment
team;
FM
Questionnaires Interviews; Once SE,
Assessment
team;
FM
Evaluation form Interviews According to
actions
taken
Assessment
of training
needs;
Report
Assessment
of training
needs;
Report
SE,FM, aHoP Evaluation
report
vocational
training
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INCOME GENERATING ACTIVITIES: A KEY CONCEPT IN SUSTAINABLE FOOD SECURTIY