linking farmers, indigenous vegetables and schools in western kenya for improved nutrition

Linking farmers, indigenous vegetables and

schools in Western Kenya for improved nutritionWasike V.W.1, Manjella A.2, Buluma W.L.A.2, Borelli T.3 and Hunter D.3

• In Kenya, undernutrition, overweight and

obesity exist side by side

• African Leafy Vegetables (ALVs) have the

potential to provide ready access to affordable

key macro-nutrients (e.g. proteins,

carbohydrates, fats) and micro-nutrients (e.g.

vitamins, minerals and trace elements) for

healthy, balanced diets

• Poorly developed markets and value chains,

and negative perceptions associated with

traditional foods have led to the

disappearance of many nutrient-rich species

• A shift towards modern lifestyles has also led

to unhealthy eating habits that are contributing

to an increase in non-communicable diseases

Figure 1. The conceptual model that underpins the pilot study works simultaneously on developing and

improving capacity both on the supply and the demand-side of the ALV value chain.

Preliminary findings

Empower 30

farmer groups to

produce nutritious foods

using sustainable

agricultural practices

and build their capacity

to handle, process and

financially manage their

businesses

Link farmers to

3 schools to develop

institutional markets

(e.g. schools, clinics)

and supply chains for

nutrient-rich foods to

enhance nutrition,

livelihoods and

economic returns

Raise awareness

of indigenous crops, while

increasing appreciation

and use of local nutritious

biodiversity to improve

dietary diversity

Introduction Objectives and Methods

Author Affiliations1KALRO, Nairobi, Kenya Email: Victor.Wasike@kalro.org2SINGI Community Based Organization Busia3Bioversity International

Lack of quality seed, poor agronomic practices, poor infrastructure, lack

of transport, limited information on nutritional quality, financial

limitations, complicated procurement processes, limited appreciation by

youth, limited processing and handling capacity, poor business capacity

Training on sustainable

agriculture practices to

increase production

Adapted Farmer

Business School model

developed and delivered

to 30 farmer groups in

2016

MoU between 1 farmer group

and 1 school for the sale of

ALVs grown on school land

Lack of reliable supplies, limited quantity and varying

quality, issues of food safety, limited information on

nutritional quality, limited appreciation by youth

Consultative

workshop

(2015)

Focus group

discussions

(2015)

Market

surveys

(2013)

Meetings with

school

administration

(2015)

Busia Traditional Food Fair

helps raise awareness

(2014 and 2015)

Traditional recipes

collected and published

promote the

consumption of

indigenous vegetables

1 school now serving

indigenous vegetables to 410

students

Photo: Available ALVs in Busia, Western Kenya. From top,

left to right: Jute mallow (Corchorus olitorius), Ethiopian kale

(Brassica carinata), African nightshade (Solanum nigrum) and

Spider plant (Cleome gynandra). Bioversity/T. Borelli

• Building the capacity of stakeholders in the ALV value chain segments (inputs, production, processing, marketing and consumption) is key to the sustainable upgrading of the value chain

• Strengthening links with and promoting institutional markets for ALVs can spur production to improve household incomes while improving dietary diversity in producers and consumers alike

• Raising awareness about the nutritional value of ALVs through food fairs, school-feeding programmes and community health units can assist in improving community nutritional outcomes

OPPORTUNITIES

Conclusions