Requests for Proposals

We regularly publish opportunities for agencies and companies to provide their goods and services and contribute to various areas of our work, through Requests for Proposals (RFPs). 

GAIN ensures that all procurement activities are carried out in a fair and transparent manner and in compliance with the principles of ethical behaviour and good conduct, by using competitive processes for obtaining goods and services.

In order to be considered for a particular opportunity, you need to fill in the information requested in the RFP form and submit it to the address indicated before the closing date. 

  1. Details
  2. Type of proposal
  3. To complete and send before*

The overall objective of the mid-term evaluation is to evaluate the programme implemented during the first half of the grant period from 2022 to mid-2024 on 6 OECD criteria: relevance, coherence, effectiveness, efficiency, impact and sustainability. The evaluation is intended to be formative, assessing the extent to which we are on track to accomplish what we set out to accomplish, and identify where adjustments may be required, and surface options to accelerate progress and improve potential for impact. As such it will provide insights into the fit of the programmes as designed within the MFA food and nutrition security policy and provide insights and inputs into what areas could be strengthened in future work with GAIN. Results of this mid-term evaluation will be updated and complemented as part of a summative end of programme evaluation, estimated for the second quarter of 2026.

Download the Mid-term Evaluation of Portfolio: Transforming food systems to improve diet quality and resilience for the most vulnerable

The Food Culture Alliance is a new initiative established by GAIN and launched in 2023. Our mission is to champion food culture and leverage the toolbox of strategies it provides to shift preferences and increase society’s demand for nutritious and sustainable foods.  To-date solutions to address nutrition and sustainability focus on either individual-level change or policy and regulatory change. But to shift consumer demand systemic efforts are needed. The Alliance responds to a gap and need for initiatives that address socio-cultural systemic factors that are drivers or barriers to preferences for nutritious and sustainable foods.
The Food Culture Alliance has prepared a course to be delivered in person with key stakeholders, many who are Sr. Leaders in the areas of media/ TV, fashion/sports, education, food and nutrition, health and wellbeing, and climate. A maximum of 25 participant will join. 

The course aims to equip a range of professional audiences with the understanding, appreciation and ability to engage with food culture as a means to achieving the Food Culture Alliance objectives: to strengthen multistakeholder collaboration on food culture and to enable food culture action to shift society-wide preferences for nutritious and sustainable foods. The learning journey is attached in the annex.

The learning needs are 
•    Learners need to understand what food culture is
•    Learners need to appreciate why food culture matters
•    Learners need to recognize how food culture can be used

Course delivery format is in-person for 3.5 days. Instruction lasts from 9 am to 1 pm. Homework/Group work will be completed in the afternoon by course participants and assessed by facilitators that same afternoon or evening. A final assessment in the form of a test will be administered in the final afternoon. A passing grade on the test is required for participants to receive a certificate of completion for the course. 

The Global Alliance for Improved Nutrition (GAIN) is issuing this Request for Proposal (RFP) and will be the administrative lead organisation for this RFP. 
The purpose of this RFP is to engage services of a Service Provider to co-lead/co-facilitate this course with the co-founder. This co-leadership provides the opportunity for knowledge and capability building, to further enable the consultant to lead subsequent courses. 

For more information on the User Journey, kindly click this link: Link

Download the

The purpose of this RFP is to engage services of a Service Provider and hire a full-time Consultant role of a Project Manager for end-to-end coordination and management of the ‘2024 Food Dietary Shift Competition’ in two countries i.e Kenya and Indonesia. GAIN, EAT, and FOLU are issuing this opportunity and 2024 ‘Dietary Shift Competition’ will seek solutions for dietary shifts anticipated in including more of : fruits, vegetables, whole grains, nuts, soybeans, legumes, and blue foods (i.e, fish, seafood, aquatic plants); less of: free sugars, vegetables oils, salt, saturated fats, refined grains, ultra processed foods, fast foods, sugar-sweetened beverages. Finally, more or less of (depending on current diets and sustainable production considerations in-country): eggs, poultry, pork, red meat, dairy.

Download the RFP: Recruitment of Project Manager (Full-time Consultant) for 2024 Dietary Shifts Challenge

*Please note that every time is in CET = Central European Time