GAIN is a global, Swiss-based foundation that mobilises public-private partnerships and provides financial and technical support to deliver nutritious foods to those people most at risk of malnutrition. GAIN’s programs in Africa and Asia enable better diets via nutritional products, such as fortified staple foods, including cooking oil and flour, and condiments like salt and soy sauce.

The organization also support improved maternal and infant health by promoting breastfeeding and specialised products for infants over six months and young children. In addition, they partner with local businesses to improve the quality of food along agricultural value chains. Ending malnutrition and building a healthy diet is a collective responsibility. By building alliances that deliver impact at scale, GAIN believes malnutrition can be eliminated within our lifetimes.

GAIN’s work to improve the consumption of safe and nutritious food is based on three strategic objectives: 

- Increase consumer demand for safe and nutritious food
- Increase accessibility, availability and affordability of safe and nutritious food
- Strengthen the enabling environment to improve the consumption of safe, nutritious foods

GAIN’s Programs

GAIN has a unique and proven record of facilitating practical solutions that increase the safety and nutritional value of foods in ways that work for consumers, businesses and governments. In addition, the organization’s commitment to linking action to evidence means they are well positioned to draw on and contribute to knowledge generation and mobilization about what works, why and how—based on our work and that of our partners. GAIN brings this practical and evidence-based approach to the broader challenge of sustainably transforming food systems.

To date, GAIN has contributed to making fortified food available to more than 1 billion people. GAIN’s performance indicators include: 

- improved diet diversity for infants, women and households;
- nutrient adequacy (not just improvement);
- actual consumption of foods that have been adequately fortified;
- affordability of safe, nutritious foods; and
- measurable improvements in the enabling environment to improve the consumption of safe, nutritious food.