Food & Nutrition Security

Malnutrition remains a critical challenge in rural Kenya, particularly affecting women and children. Our Food & Nutrition Security program addresses this through a holistic approach that combines nutritious crop production, food preservation, and nutrition education. Women learn to grow, process, and prepare diverse, nutrient-rich foods that improve family health and wellbeing.

Program Overview

This comprehensive program focuses on increasing access to nutritious foods through kitchen gardening, promoting African Leafy Vegetables (ALVs), teaching food preservation techniques, and providing nutrition education. Women learn to establish diverse kitchen gardens that provide year-round access to vegetables, fruits, and herbs. The program emphasizes indigenous crops that are nutritious, climate-adapted, and culturally appropriate.

Key Activities

Training includes establishing and managing kitchen gardens, cultivating African Leafy Vegetables and other nutritious crops, food preservation methods including drying and fermenting, nutrition education on balanced diets and meal planning, and post-harvest handling to reduce food loss. Cooking demonstrations show how to prepare nutritious meals using locally available ingredients, making nutrition education practical and actionable.

Expected Outcomes

Families benefit from improved access to diverse, nutritious foods throughout the year. The African Leafy Vegetables Development Strategy 2025-2030, developed with the County Government of Kajiado, carries the approach into county policy. Women gain knowledge and skills to ensure their families are well-nourished, leading to better health outcomes, improved school performance for children, and enhanced quality of life for entire communities.