Kenyan Food System

In Kenya, our food system is broken in that we depend on staples such as maize, rice, and wheat to fulfill our day to day dietary needs. However, it is sad to note that we eat these foods as some rely on fast foods such as fries and burgers without considering what is right for our bodies, the environment as well as the farmer. Having a crop that covers all these aspects is very important.

The crops that can cover all these aspects are referred to as SMART foods. This might be a new term for most individuals, but the foods being described are foods that we know or have heard of. Smart foods are foods that fulfill the criteria of being Good for you (healthy and nutritious), Good for the planet (environmentally sustainable), and Good for the farmer (high yields, a wide range of uses, and climate smart). These crops/foods include sorghum, millets (pearl millet & finger millet), pigeon peas, chickpea, green gram, and groundnuts.

               (Credit: smartfood.org)

However, the adoption of these crops, especially millet and sorghum, which have a wide range of benefits both for the person, planet, and farmer, is still shallow. There is a lack of awareness of the merits of these crops, and there is a perception where these crops are regarded as orphan crops. Most individuals perceive these smart foods as old-fashioned foods or food for the poor and those who have health problems such as diabetes.

Adoption of these smart foods will help Kenya tackle challenges such as malnutrition, diet-related health issues, rural poverty especially in ASALs which make 80% of the land surface and climate change.