The International Egg Foundation (IEF) uses the nutritional, environmental, social and economic power of the egg to unlock human potential.
We aim to create an independent and sustainable food supply by developing local knowledge, expertise and entrepreneurship in protein deficient populations, increasing the consumption and local production of high-quality protein through eggs.
The number of people affected by hunger globally continues to increase slowly, and the situation is expected to worsen as a result of the COVID-19 pandemic.
According to The State of Food Security and Nutrition in the World (SOFI) 2021, 320 million more people did not have access to adequate food in 2020 than in 2019.
- Nearly a third of the global population do not have access to adequate food.
- Almost a quarter of all children under 5 years old are stunted.
The IEF uses the unbeatable power of the egg to support vulnerable populations in areas of nutritional need around the world.
The IEF projects aim to improve nutrition through providing access to enhanced technology, supported by training and education programmes, with a view to encouraging entrepreneurship.
Improved nutrition: The end result of all our projects is the increased availability of high-quality protein in areas of nutritional need, by increasing the availability of eggs.
Technology: The IEF believes in the ability for the latest technology to dramatically increase productivity levels within emerging commercial egg producers (ECEPs).
Education & training: The IEF is continually committed to sharing the egg industry’s collective knowledge and expertise, to enable vulnerable communities to unlock the full potential of the egg.
Entrepreneurship: By encouraging entrepreneurship, our projects aim to enable those in need to improve the lives of their families today and in the future.