Innovation spaces are often dominated by linear, top-down approaches, with the transfer of technology being seen as the solution to many problems rather than trying to understand which innovation processes people are engaging with themselves.

Climate change poses a threat to smallholder farmers worldwide, impacting livelihoods and agricultural pro duction. At the same time, agrifood systems account for about one-third of all greenhouse gas (GHG) emissions.

The workshop was organized by the CGIAR Research Initiative on Low-Emission Food Systems (MITIGATE+), which is implemented by a large consortium of partners.

Climate change represents a major challenge to food systems.

Management of postharvest food loss and waste (FLW) is an important strategy in efforts to sustainably meet the food and nutrition needs of the world’s growing population.

Agricultural mechanization is the use of machinery, equipment, and implements—rather than human or animal power—to carry out agricultural practices.

Digital innovation is a key feature in the global and national discourse on food systems transformation.

This book has adopted a food systems framework as a new way of conceptualizing and designing food policies and research.

Dysfunctions in food systems in developing countries prevent many people from consuming a healthy diet (FAO et al. 2021), and Kenya is no exception. Globally, poor-quality diets are the leading cause of all forms of malnutrition (Afshin et al.

Women are key stakeholders in sustainable and resilient food systems, given their roles as primary food producers and household caretakers (Visser and Wangu 2021).

Food systems incorporate many actors at different intersecting levels and spaces.

The whole world has experienced a series of global and local crises since 2019, and Kenya has been no exception.

The 2010s were a decade of strong economic development in Kenya. Gross domestic product (GDP)—an indicator of the economy’s size—expanded by an average of 5 percent per year (KNBS 2022).

A food system includes all elements (environment, people, inputs, processes, infrastructures, institutions, etc.) and activities that relate to the production, processing, distribution, preparation, and consumption of food, and the outputs of thes

This book takes a critical look at the Kenyan food system, where it has been, and where it can go.

Low- and middle-income countries worldwide share the common challenge of achieving sustainable economic development while reducing greenhouse gas (GHG) emissions.

Kenya experienced significant economic development in the 2009 to 2019 period. Gross domestic product (GDP)—an indicator of the economy’s size—expanded by an annual average of 5 percent (KNBS 2022).

A large proportion of farm households in developing countries face a host of market and production risks that undermine their food security, make their income volatile, and make them hesitant to adopt new technologies or undertake new investments

To strengthen the agricultural extension curriculum, the present study was undertaken in sub-Saharan Africa covering Nigeria, Malawi, South Africa, Uganda, and Kenya during 2021-2023.

Transformation of the agri-food system (AFS) is a leading pathway to achieve the USG Global Food Security Strategy Objective 1 of “Inclusive agriculture-led growth”.