This study examines the availability, retail penetration, and fortification quality of staple foods in retail markets in Madhya Pradesh and Tamil N

This report by HarvestPlus estimates the number of people consuming biofortified foods in 13 countries across Africa and Asia.

This review paper explores the role of socio-economic research in the biofortification of staple crops, focusing on its impact on adoption, cost-ef

This strategy outlines an approach to transform food systems globally by leveraging cities as focal points.

This original research article examines how climate variability affects the essential fatty acid (EFA) composition of soybean oil, a major dietary

This review explores how climate and environmental changes (CECs) impact food systems and nutrition security, introducing the "nutritional ecology"

This South Asian food systems report highlights data-driven approaches to tackling food insecurity and malnutrition across the region.

This review maps the research landscape on climate change’s impact on food systems, nutrition, and health through an Evidence and Gap Map (EGM).

This infographic report examines how climate change affects health and nutrition.

This GAIN Working Paper No.

This business plan outlines GAIN’s strategic approach to improving nutrition in Kenya.

This mini-review explores the role of traditional food markets in ensuring food and nutrition security in sub-Saharan Africa, emphasizing gender dy

This position paper discusses the balance between nutrition and environmental sustainability in consuming animal-sourced foods (ASFs) in low- and m

The report "Status of Food and Nutrition Security in Kenya: An Implementation of the Framework for Harmonizing Nutrition Indicators" evaluates food

The paper titled "Determinants of Food and Nutrition Security of Tribal Communities in the Hill and Mountain Regions: Empirical Evidence from North

A sustainable food system is a system that delivers food security and nutrition for all in such a way that the economic, social and environmental b

Mongolia’s projected warming is far above the global average and could exceed 5 °C by the end of the century.

Informal settlements in South Africa are facing diverse challenges such as land inaccessibility for food production, poverty, unemployment, malnutr

To achieve the Sustainable Development Goal of zero hunger, multi-sectoral strategies to improve nutrition are necessary.

Despite the growing knowledge that food system solutions should account for interactions and drivers across scales, broader societal debate on how

The current way our food systems operate does not result in healthy and nutritious diets for all, nor are we producing food in a manner that the pl

The humanitarian crisis in Yemen remains the worst in the world.

The initiative “Nutrition-sensitive agriculture and food systems for Ghanaian SMEs: leveraging small and medium enterprises to improve nutrition” i

Globally, levels of hunger remain alarmingly high.

This is the one of four case studies in this special section of FEX to highlight the importance of a strong contextual analysis to guide the approp

This is a special section of Field Exchange (FEX) focusing on complementary feeding programming in fragile and emergency contexts.

Many countries in the world, especially in Sub-Saharan Africa (SSA), are battling with fundamental sustainable development challenges such as wides

Do global eating patterns lead to good or bad health outcomes?

A new study shows that 1 in 2 children and 2 in 3 women worldwide affected by micronutrient deficiencies. The 

Food environments are crucial spaces within the food system for understanding and addressing many of the shared drivers of malnutrition.

There are current initiatives to make food processing sustainable; however, there is limited understanding of how these improvements influence plan

Many consequences of climate change undermine the stability of global food systems, decreasing food security and diet quality, and exposing vulnera

Urban public food procurement can address malnutrition and improve the beneficiary experience at public institutions whilst reshaping food systems