Local high-nutrient snacks

This solution was shared by PRE-LAUNCH RESEARCH TEAM , 14 May 2021

Print date: 14 April 2024 10:27

Description of the innovative solution

Alternative protein Convenient processing Traditional food Staple food Healthy diet Local garden Retail promotion Food environment - external Tuft's Innovation Lab

Stimulating the local economy through processing local ingredients into convenient and affordable food products that provide good nutrition is of prime importance. This innovation proposes to design highly nutritious foods based on locally-sourced ingredients to ensure nutrition, food safety, sustainability and empower the local economy. This could reduce current burdens of dependence on unhealthy imported snacks and promote fish based products or nutritious snacks such as bars made of local fruits/vegetables, plant-based protein, dairy and/ or local cereals. These snacks could also be fortified in relevant nutrients through the addition of minerals, macronutrients and vitamins, in order to fill the specific dietary gaps of local communities, depending on the context. Alternative milks - nut or grain based - could also be developed to provide nutritious and tasty drink alternatives to sugary soda drinks, with the added benefit that these milks have lower environmental footprints than dairy alternatives.

Supply chain segment

Wholesale, markets and retail

Maturity level



Food affordability Food desirability Climate mitigation Reducing biodiversity loss Increasing agrobiodiversity

SDG target

SDG 3: Good Health and Well-being SDG 8: Decent Work and Economic Growth SDG 12: Responsible Consumption and Production


Urban Peri-urban Rural Marine/Coastal

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Additional resources

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Inclusion of Small Indigenous Fish Improves Nutritional Quality During the First 1000 Days
Impact asssessment or evaluation
Evaluation of potential for inclusion of local nutrient-rich ingredients in food products (indigenous fish) for improving nutrient intakes for women and children in Bangladesh


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