Digital innovation is a key feature in the global and national discourse on food systems transformation.
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Agricultural inputs, including fertilizers, seeds, breeding stock, crop protection chemicals, machinery, irrigation, and knowledge, are key to innovation and productivity improvement, and are the backbone of any agricultural revolution.
A way forward: Policy-driven transformation
This book has adopted a food systems framework as a new way of conceptualizing and designing food policies and research.
The livestock sector plays a major role in the Kenyan food system, contributing about 12 percent of the country’s overall GDP and 40 percent of agricultural GDP, and employing about half of the agricultural labor force (Kenya Markets Trust 2019a).
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.
Gender and food systems in Kenya: A case study of the poultry value chain in eastern Kenya
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
Agricultural productivity in Kenya: 2000-2020
Agriculture is key to economic growth and poverty reduction in Kenya as it plays a pivotal role in employment creation, food security, exports, and sustainable development.
Maize is the major food crop in eastern and southern Africa, including Kenya. Maize-based farming systems make up the largest proportion of agricultural land, and maize is central to the food system, in both rural and urban areas.
Foodborne disease—that is, disease caused by consuming foods contaminated with biological or chemical hazards—is an important and often underrecognized public health concern in low- and middle-income countries around the world, including Kenya.
Production and marketing of fresh produce provides opportunities for small holder farmers in low- and middle-income economies to engage and benefit from high-value markets and value chains.
This book takes a critical look at the Kenyan food system, where it has been, and where it can go.
This report explores the ways in which men and women in rural areas of four countries in sub-Saharan Africa (SSA)—Kenya, Niger, Rwanda, and Uganda—experienced the COVID-19 pandemic and associated income losses, as well as their responses to the crisis
Throughout Africa, climate change is posing severe challenges to agricultural production and food security.
Mitigating greenhouse gas emissions in Kenya's food system: Economic interdependencies and policy opportunities
Low- and middle-income countries worldwide share the common challenge of achieving sustainable economic development while reducing greenhouse gas (GHG) emissions.
Limited access to reliable financial instruments makes it difficult for rural households to manage daily cash flows. Selling goods through cooperatives can improve savings, but cooperative income is not easily accessible when facing an emergency.
Africa, a continent of immense potential, stands at a crucial juncture.