Griffith Foods has partnered with QMP, Kenya’s largest meat company to co-develop a nutritious, affordable sausage, with an emphasis on plant-based options, for Nairobi’s street food market as a healthier and sustainable alternative to the traditional “Smokies” sausage. This project aims to address the growing demand for nutritious options and environmental considerations. Griffith Foods  with IREAD UGANDA will pilot nutritious low-cost meat alternatives in school feeding programs in East Africa. Tailored Food  will develop nutritious low-cost food products with the Griffith team then roll them out across 19 schools in Uganda street vendors in Nairobi, Kenya.

We have partnered with High Time Foods, in order to develop a pan-African strategy and market opportunities for high-quality minced soy and soy chunks, including identifying private and public sector collaborations. High Time Foods is an India-based plant-based meat company specializing in soy chunks and minced soy. Currently they are targeting consumer markets in India, Africa and the US. Despite product recognition and acceptance in the African market, the challenge is reframing soy based products as high-quality, desirable products, designed to compete culinarily with meat.

We have partnered with Resourced and their Novel Fermentation Action Lab(NFAL), to determine the commercial opportunity for various fermentation-based products. Bringing a market-focused perspective to the NFAL team, building business models for each pilot, identifying market opportunities, and developing the partnership ecosystem in each African target geography.

Tailored Food works alongside local enterprises and the UN World Food Programme to research, develop, and produce nutritious, delicious, low-cost foods for school feeding programs and local markets.

In Congo, we proposed a modern adaption of Mbala Pinda ( a classic Congolese snack) based on our field research. 16 small-scale production groups, each composed of 10 female entrepreneurs, were trained to create the product with a Tailored-created training plan.  Since launch in the local market, with WFP as a primary initial customer, 70,000 snack bars have been produced monthly over the last 4 years.

Regional project to research, develop, and scale projects for UNICEF that “Improve Children’s Foods”. Tailored Food is conducting a research study across 21 countries in the Eastern and Southern Africa (ESARO) region to understand existing food system dynamics and the role of current stakeholders (UN World Food Programme, UN Food and Agriculture Organization, national governments, non-profit organizations, and private sector entities), identifying where UNICEF can add the most value in bringing nutritious food to pregnant and lactating women and kids in their first 1000 days.

We have partnered with CARE during the proposal writing season as Local Regional Procurement (LRP) experts. Our work has focused on local sourcing for CARE's school feeding programs in Mozambique and Bangladesh.

Essential is a bioscience organization leveraging advances in fermentation and biomanufacturing to create affordable, accessible, and climate-resilient proteins that can be integrated into products to prevent and treat malnutrition. Tailored Food leads all product and consumer research, and is developing Essential’s go-to-market strategy.

We partnered with iDE in Kenya, to support food technology solutions that are relevant, nutritious and linked to local markets. Tailored Food met with iDE supported entrepreneurs, conducted market research across nutritious value chains, all resulting in a clear plan on how iDE can adjust their program to prioritize nutritious, culturally-relevant food system solutions. Have been acting as a partner in the "Transforming Lives Through Nutrition" project, alongside Helen Keller and Vitamin Angels.

Working on a special projects team under the Impossible Foods Founder & CEO, we worked to take Impossible Foods plant-based heme ingredient and transform it into a product that could be adapted for countries struggling with malnutrition around the world.

We led the design of sustainable school feeding programs rooted in smallholder farm sourcing and local business for the Incentive Learning Activity (ILA) in Liberia. ILA addressed the intergenerational cycle of low educational achievement and poverty by scaling proven Home-Grown School Feeding (HGSF) programs increasing enrollment, attendance, and retention while tackling food insecurity and malnutrition. This collaboration focused on creating sustainable solutions and promoting long-term behavior change through local market-based HGSF models, creating school gardens, and addressing financial barriers to education, while emphasizing local ownership and sustainability.

We have partnered with Save the Children on several occasions, both at an international/global level and with the team in Liberia specifically, acting as the Local Regional Procurement (LRP) expert on the proposal creation team, to improve school feeding programs. Collaborated in applying for the McGovern-Dole US Department of Agriculture school feeding program.

Saint Lucia has implemented government funded school feeding programs in 81 infant and primary schools across 8 education districts with an ongoing pilot program in  4 secondary schools. The program  emphasizes ‘decentralized school kitchens’ that involve community participation for equitable distribution of benefits, utilization of local resources, and sustainability. We conducted fundamental research on and implemented sustainable, smallholder farmer-focused school feeding alongside the World Bank team.