Nutritional and economic benefits of including traditional leafy vegetables in school feeding programs in Kenya – new report

24-1078_Kenya school feeding report

Producers and consumers in the study areas in Kenya expressed a strong willingness to include vegetables in school meals. With tasty recipes for meals containing leafy vegetables, especially from dried ingredients, school meal programs could change the dietary preferences of young children that would have a lasting impact, hence creating long term health benefits. A program facilitating the supply of fresh and dried leafy vegetables for inclusion in school meals would improve the nutritional status and wellbeing of school children, and could also play a very important role in improving the livelihoods of vegetable producers.

The government of Kenya has been implementing school feeding programs, but little or no vegetables are provided in these important meals. This feasibility study was conducted to determine the possibility of improving the nutritional status of children by including leafy vegetables in their school meals. The study was conducted in three counties of Kenya, including one arid/semi-arid (ASAL) county.

The first set of study objectives were to evaluate current vegetable availability and prices, what meals were provided in existing primary school feeding programs, and children’s vegetable preferences. The second set of objectives were to estimate costs, nutritional advantages and expected employment creation opportunities, if leafy vegetables were included in school meals.

The study showed that leafy vegetables are available, and farmers are willing to produce more should there be a demand. Vegetables are available both fresh and processed, though market demand for processed vegetables is currently low. Preferences for vegetables differed by region, though the leafy vegetables that were generally preferred for school meals were kale, amaranth, African nightshade and cowpea leaves. School meals were found to lack important nutrients, and these could be supplemented by inclusion of leafy vegetables. The main challenges reported by producers was the fluctuation of prices and poor market infrastructure. Consumer challenges were the seasonality of vegetable availability and high prices, alongside the time required for the preparation of vegetables especially in school settings.

Nyonje W, Roothaert R. 2024. Feasibility study for inclusion of traditional leafy vegetables in school feeding programs in Kenya. Publication No. 24- 1078. World Vegetable Center Eastern and South Africa, Arusha, Tanzania. 22pp.

This study was undertaken on behalf of the World Vegetable Centre and was financed by the Rockefeller Foundation. It is closely linked to the the Veggies 4 Planet & People (V4P&P) project, funded by the IKEA Foundation, with co-funding from Biovision Foundation for the Greener Greens project. Veggies 4 Planet & People is implemented by the World Vegetable Center and SNV Netherlands Development Organization, with partners including CABI, Shujaaz, ODI, the governments of Kenya and Ethiopia, NGOs, business mentors, seed companies, and local policy makers. This work was also supported by core donors to the World Vegetable Center: Republic of China (Taiwan), Department for International Development (UK aid), United States Agency for International Development (USAID), Australian Centre for International Agricultural Research (ACIAR), Germany, Thailand, Philippines, Korea, and Japan.