Gerd Buta
About Gerd Buta
Gerd Buta currently leads the food in-kind operation at the World Food Programme in Ukraine, focusing on creating scalable positive impacts for communities. He has extensive experience with the organization, having held various leadership roles in multiple countries and a strong academic background in nutrition and peacebuilding.
Work at World Food Programme
Gerd Buta currently heads the food in-kind operation at the World Food Programme (WFP) in Ukraine, a role he has held since 2022. His responsibilities include creating positive impacts and real benefits for communities through innovative solutions. Previously, he served as Head of Office for WFP in Sri Lanka from 2011 to 2014, and as Head of Program in Armenia from 2017 to 2019. Additionally, he worked as an Innovation Advisor at the UN WFP Innovation Accelerator in Munich from 2019 to 2022, focusing on integrating innovative practices into larger corporate systems.
Education and Expertise
Gerd Buta holds a Certificate of Graduate Studies in Delivery Science for International Nutrition from The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University, which he completed from 2015 to 2016. He also earned a Master’s degree in Peacebuilding and Conflict Management from Università di Trento in 2008. His educational background supports his expertise in designing scalable solutions and integrating innovations into operational frameworks.
Background
Gerd Buta has extensive experience with the World Food Programme, having worked in various capacities since 2010. His roles have included Monitoring and Evaluation Head of Unit in Laos, where he worked for nine months in 2010-2011, and various leadership positions in Sri Lanka, Armenia, and Germany. His career reflects a commitment to addressing food security and enhancing program effectiveness through innovative approaches.
Achievements
Throughout his career at the World Food Programme, Gerd Buta has focused on collaborating with global change agents and innovators to influence practices and strategies for integrating innovations. His work emphasizes continuous learning, knowledge generation, and collaboration, aimed at improving results in food security and nutrition programs.