RWANDA—At the 2024 Africa Food Systems Conference Summit, the Fortified Whole Grain Alliance (FWGA) has launched an ambitious initiative to use fortified whole grain (FWG) solutions to reach 10 million people across seven African countries by 2025.
The summit, hosted by the Government of Rwanda in collaboration with the Africa Food Systems (AFS) Forum Partner’s group, brought together key stakeholders from across the food sector to tackle malnutrition and promote sustainable food systems.
This latest effort by the FWGA aims to significantly shift consumption patterns in Benin, Burundi, Egypt, Ghana, Kenya, Nigeria, and Rwanda, where fortified grains will play a critical role in improving public health.
The FWGA is a coalition of diverse stakeholders dedicated to transforming global grain consumption. It is backed by prominent foundations such as The Rockefeller Foundation, Novo Nordisk Foundation, and Canada’s International Development Research Centre (IDRC).
The Alliance also collaborates closely with core partners like the Global Alliance for Improved Nutrition (GAIN), DSM-Firmenich, and Boston Consulting Group, among others.
This coalition of partners leverages their combined expertise, resources, and influence to promote the adoption of fortified whole grains, aiming to enhance nutritional quality and food security on a global scale.
Current FWGA initiatives are already making strides in Kenya, Rwanda, and Burundi, with a particular focus on fortified whole-grain maize.
According to the coalition, plans are underway to expand the program to West Africa, targeting Ghana, Nigeria, and Benin with parboiled unpolished rice, and to North Africa, specifically Egypt, where efforts will focus on whole wheat flour.
By 2032, the FWGA aims for at least 50% of grain foods in institutional markets and 25% in consumer markets within low- and middle-income countries (LMICs) to be fortified whole grains.
These targets reflect the Alliance’s commitment to ensuring that fortified grains become a staple food, contributing to improved dietary quality and sustainability.
The Benefits of Fortified Whole Grains
Fortified whole grains present numerous benefits over refined grains, offering six to seven times more nutritional value, including higher levels of protein, fiber, and essential micronutrients.
This transition to fortified whole grains not only enhances public health but also supports environmental sustainability by reducing greenhouse gas emissions.
Fortified whole grains require less water, land, fertilizers, and pesticides, making them a more sustainable choice for the planet. As such, the FWGA’s initiative represents a critical step forward in creating a food system that benefits both people and the environment.
During the summit, speakers emphasized the importance of collaboration in achieving these ambitious goals.
The Honorable Jean Claude Musabyimana, from the Ministry of Local Government for the Government of Rwanda, highlighted the power of partnership, stating,
“Together, we are more than just a coalition; we are a beacon of hope, a testament to what we can achieve when governments, the private sector, nonprofits, and communities come together with a shared vision. By working together, we can create a future where fortified whole grains are a staple in every household, ensuring the health and well-being of future generations.”
Roy Steiner, Senior Vice President for Food at The Rockefeller Foundation, also underscored the critical role of collaboration and innovation in the initiative.
“The Fortified Whole Grain Alliance is a testament to the power of collaboration and innovation. By investing in fortified whole grains, we are investing in the health and well-being of future generations – especially people living in vulnerable communities,” he noted.
According to Roy, the initiative aligns with The Rockefeller Foundation’s commitment to building a more equitable and sustainable world where everyone can thrive, no matter their circumstances.
Lawrence Haddad, Executive Director of the Global Alliance for Improved Nutrition (GAIN), expressed excitement about the potential impact of the FWGA’s efforts on global nutrition.
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