Reviving Lost Nutrients to Ethiopians, Through a Stronger Wholegrain Value Chain
Under the RE-GAIN climate adaptation initiative led by AGRA, the Global Alliance for Improved Nutrition (GAIN) held an official launch for its work on transforming wholegrain value chains to reduce food loss and improve dietary quality, on 29 September 2026.
Food Assistance as a Driver of Positive Nutrition Behaviour Change: Lessons from the Food Friendly Programme in Bangladesh
A nourished individual is indispensable for the prosperity of a country. Bangladesh has made significant progress toward tackling malnutrition, eradicating poverty, and reducing social vulnerability, yet major nutrition challenges persist. In 2023-2025, 8.2% of the population remained undernourished (SOFI 2026), nearly 38.6% could not afford a healthy diet (SOFI 2026), and 30.5% experienced moderate or severe food insecurity in 2021-2023 (SOFI 2023) amid climate shocks and economic pressures. Strengthening nutrition-sensitive social protection is therefore essential.
Reducing Food Loss and Waste: Making Nutritious Foods More Available for Vulnerable Communities
Food loss and waste (FLW) undermines the availability and affordability of nutritious foods, and accounts for 8–10% of global GHG emissions.1 Every tonne of food saved avoids emissions linked to production, transportation, and storage, as well as methane released during decomposition. FLW is about more than just increasing food system efficiency. When nutritious foods are lost or wasted before they reach consumers, the resources used to grow, process, transport, and sell that food are lost along with it. FLW also means fewer safe, affordable, and healthy food options available to communities, while farmers, fishers, traders, and other food system actors lose income.
Is the fortified flour you buy really fortified?
When you buy a pack of flour labelled "fortified", you should be able to trust that it contains the added micronutrients it promises. You take it home expecting it to contribute to the nutrition of the people who will eat it.
Off the sand: how cleaner dried fish changed Isabel’s business
For years, sand and sudden rain could reduce the value of Isabel Alfândega’s dried fish. A solar drying tent now keeps her fish off the ground, shortens the drying process and helps her secure a better price.
Where women can thrive
What does it take to create workplaces where women can truly thrive? Elizabeth Maddison reflects on GAIN’s gender commitments, progress in leadership and representation, and why sustained attention to systems, data and organisational practice remains critical as new challenges continue to shape women’s opportunities.
Scaling Up of Wheat Flour Fortification in Public Distribution System of Himachal Pradesh
- 12/10/2026
The Wheat Flour Fortification (WFF) programme in Himachal Pradesh is a mature example of a state-wide food fortification initiative implemented through the Public Distribution System (PDS), a key food-based social safety net programme in India. The programme demonstrates strong political commitment, effective operational implementation, and high consumer acceptance, while also highlighting systemic challenges related to quality assurance, monitoring, and interdepartmental coordination. GAIN undertook a process documentation exercise in Himachal Pradesh and the Union Territory of Ladakh to capture implementation experiences, key learnings, and good practices. Based on this exercise, two policy briefs have been developed, one for each location.
Ebye'ndiisa Report
- 06/10/2026
The Ebye’ndiisa Expo 2026 successfully promoted vegetables and nutrition in Uganda through stakeholder engagement, exhibitor recruitment, and media strategies, attracting 171 exhibitors and over 1,400 attendees. It improved nutrition awareness, market linkages, and consumer attitudes, validated as a demand-driven platform for healthy diets, with plans to institutionalize as a recurring event supported by government and partners.
World Food Day 2026
- Global, Global
On World Food Day 2026, GAIN is exploring how innovation can help turn food systems ambition into better nutrition from stronger evidence and smarter data to new technologies, partnerships and businesses that help nutritious, safe food reach more people.