The Food and Nutrition Office plays a vital role in improving food and nutrition security through a food-based approach. This approach champions dietary diversity, food safety, post-harvest management, value addition, and enhanced consumption. The office works to ensure all Ethiopians have access to safe, diverse, nutrient dense, and culturally acceptable food. It strives to transform agriculture into a driver of better nutrition and well-being for all by integrating nutrition into agricultural strategy and policies through evidence-based and coordinated interventions.

Key tasks include nationwide dietary diversity assessments, promotion of diversified and nutrient-dense food production and consumption, nutrition education, value addition and reduction of food loss and waste. It also establishes Nutrition Demonstration Centers (NDCs) and Model Nutrition Sensitive Agriculture (MNSA) Villages to serve as platforms for showcasing best practices and innovative technologies in food and nutrition. It identifies, evaluates, and disseminates technologies and practices to mitigate food and nutrition problems. The office prioritizes knowledge and skills enhancement, offering capacity building initiatives and establishing training centers for food and nutrition.

Furthermore, the office leads policy and strategy formulation, research, and innovation to embed food and nutrition within Ethiopia's agri-food systems. It promotes Ethiopia’s Food-Based Dietary Guidelines (FBDG), supports value addition and food safety, and scales up nutrient-dense local foods. The office develops and implements comprehensive strategies to address the nutritional needs and provides technical leadership and coordination at national and regional levels. This involves fostering multi-sectoral collaboration with government structures, development partners, NGOs, and the private sector to ensure nutrition is effectively implemented across all levels, driving progress toward a resilient and well-nourished Ethiopia.