Malnutrition is a major problem across many parts of the world, leading to poorer outcomes in infants and children and health problems throughout life, which reduce economic growth and quality of life. Many of the causes of malnutrition have to do with diets, and diets are shaped by the food system.
Through the MNF, GAIN has supported Tarakwo Dairies – an enterprise based in Kenya's Rift Valley – to scale up their supply of safe and affordable milk. Tarakwo's distribution model uses automated milk dispensing machines, or milk ATMs, which help to improve milk availability and safety, while maintaining affordable prices for resource-constrained consumers.
Small and medium-sized enterprises (SMEs) are central to low- and middle-income country (LMIC) food systems and have the potential to increase local accessibility (availability and affordability) of nutritious and safe foods.
NOURISH OUR WORLD (NOW) seeks to put the power of demand creation at the core of improving the quality of diets in developing countries, especially among low-income consumers. This is because a good quality diet is central to tackling all forms of malnutrition.
Adolescence presents an opportunity to influence diet, which impacts present and future health outcomes, yet adolescent diets globally are poorly understood. This study estimated mean frequency of consumption and prevalence of less-than-daily fruit and vegetable consumption, at-least-daily carbonated beverage consumption, and at-least-weekly fast-food consumption among school-going adolescents.
GAIN works on supply and demand, as well as on changing incentives, rules and regulations to encourage production and consumption of nutritious and safe foods. We seek to understand and tackle barriers faced by small enterprises working to boost availability, affordability, desirability, and convenience of nutritious foods like eggs, especially for people on low-incomes.
This factsheet highlights the vastly different levels of egg supply seen across African regions, selected African countries, and selected high-income countries. It discusses why eggs remain scarce and expensive in many low-income settings, including across much of Western, Eastern, and Middle Africa.
This factsheet describes the nutritional content of eggs. Eggs are a rich source of protein, essential fatty acids, vitamins, and minerals.
An egg is formed of two main parts, the egg white (albumen) and the egg yolk. The white contains mostly water, proteins and some minerals.
This factsheet describes the nutritional benefits of eggs for key target populations. Eggs are among the best food sources to improve diet quality in infants, as they contain nutrients which help brain development and physical growth.
The "Menu of actions to shape urban food environments for improved nutrition" has been developed by GAIN, the Milan Urban Food Policy Pact (MUFPP) Secretariat and the RUAF Foundation as a reference document that seeks to meet this need. It contains a large number of examples of policies and programmes, from countries in every region and in all income bands, to inspire and encourage other cities to initiate actions.