The backbone of Resilient Food Systems: Micro, Small and Medium Enterprises

In the current global context of prolonged global conflicts, increasing severity of climate change and ever rising inflation, the need to make our food systems, resilient has never been more urgent than now. Resilient food systems feed and nourish people, create jobs, protect livelihoods and withstand shocks such as climate change, conflict, rising prices and supply disruptions. And the backbone of what makes food systems truly resilient are the Micro, small and medium enterprises (MSMEs). They are small individually, but together they form the everyday engine of our food systems.

Final Report I-CAN: Landscaping Analysis On Climate And Nutrition Policies In Uganda.

- 23/06/2026

Uganda is increasingly recognizing the importance of addressing the intersection of climate change and nutrition, with a growing number of policies and institutional actors engaging with the climate–nutrition nexus. Several policies and initiatives demonstrate that integrated action is both possible and already underway, particularly where explicit pathways, costed commitments, and system-level resilience investments are included. Institutions such as the Office of the Prime Minister, the National Planning Authority, and the Ministry of Health provide important entry points for strengthening coordination, while informal influence networks and policy windows offer additional opportunities to advance integration.

DELIVER Nigeria Project Update

- 24/06/2025

The DELIVER Nigeria project is a three-year initiative designed to enhance livelihoods and food systems resilience among smallholder vegetable farmers. Funded by the Accelerating Resilient Food Systems in Africa (ARFSA), a programme of the Netherlands Enterprise Agency commissioned by the Netherlands Ministry of Foreign Affairs, it builds on the achievements of the SDGP project (2019–2024). DELIVER Nigeria applies a three-pronged approach focused on supply, demand, and access to finance. Since its launch in July 2024, implementation has progressed steadily through partner mobilization, field entry, and the roll-out of key interventions.

Small Fish Restocking Guideline

- 16/06/2026

This practical guideline provides step-by-step technical guidance for implementing small fish restocking initiatives to improve nutrition, strengthen local food systems, and support sustainable fisheries

Workforce Nutrition in Textile Factories: Progress Toward Industry Buy-In

In Ethiopia, the growing Textile industry is powered by the youth, typically aged 18 to 35 years, more than 85 percent of whom are women. Yet, behind the machines lies a hidden challenge: malnutrition. Evidence reveals that poor diet on the job is costing countries up to 20% in lost productivity due to malnutrition1 and this is further impacted by food inflation.

GAIN Celebrates World MSME Day 2026

Micro, Small, and Medium Enterprises are essential to the food systems people rely on every day. They grow, process, transport, market, and sell nutritious foods helping make healthier diets more available, affordable, and accessible. This World MSME Day, GAIN is spotlighting the MSMEs, entrepreneurs, partners, and employers shaping stronger food systems and healthier communities.

Workforce Nutrition Company Onboarding 2026

26 May 2026- 19 June 2026Uganda

GAIN Uganda is implementing a Workplace Nutrition initiative aimed at improving employees’ access to nutritious diets and enhancing dietary diversity. The program includes: Nutrition awareness sessions, Menu assessments and improvements and Continuous engagement with participating workplaces.

Strengthening Family-Led Business Governance: Lessons from Two N3F African Poultry Portfolio SMEs

Across Sub-Saharan Africa, most SMEs producing nutritious foods are family-owned enterprises. Often built from modest beginnings, these businesses play an important role in food systems by creating jobs, supporting rural economies, and expanding access to safe and affordable nutritious foods. As these companies grow, the demands for strengthening and streamlining their corporate governance and management structures increase significantly.

Kenya Takes a Giant Leap Toward Food Systems-Based Dietary Guidelines

What if the food on your plate could be guided by science, culture, sustainability, and affordability — all at once? That is precisely what Kenya is building. From 12–15 May 2026, a multi-disciplinary team of nutrition scientists, policy experts, academics, and development partners gathered at Oleken Hotel, Nakuru, for the most technically intensive session yet in the development of Kenya's first-ever Food Systems-Based Dietary Guidelines (FSBDGs). FOLU Kenya, operating through GAIN Kenya, is proud to be a convening and coordinating partner in this transformative process.

When Faith Meets Food: Lessons from the Food Culture Alliance Indonesia's Collaboration with Catholic Institutions

There is something quietly powerful about institutions that have spent centuries mastering the art of storytelling. Long before food systems became a policy agenda, religious communities were already doing something that nutrition programmes have long struggled to achieve: making people feel something about what they consume, share, and value.