Efforts to improve the traceability of vegetables in Kenya are expected to significantly boost consumption and enhance food safety, according to experts from the Global Alliance for Improved Nutrition (GAIN).
Currently, Kenyans consume between 100 to 130 grams of vegetables per person per day, far below the World Health Organization’s (WHO) recommended 400 grams. This low intake is partly due to limited awareness of vegetables’ nutritional value.
“Many people have not understood the nutritional importance of vegetables. They are rich in vitamins, nutrients, and minerals and help protect against both communicable and non-communicable diseases,” said Joseph Wanguhu, Project Coordinator of the Vegetables for All project at GAIN.
The initiative, being rolled out in Nairobi, Nakuru, Mombasa, Kiambu, and Machakos counties, aims to reach 4.7 million consumers and increase daily vegetable consumption to at least 195 grams per person. A key feature of the program is the market facilitator model, which improves traceability to ensure vegetables are safe, fresh, and easily tracked from farm to table.
“This model targets suppliers to ensure the produce that reaches markets meets safety standards,” noted Dennis Mayaka, GAIN’s Deputy Country Director.
Beyond traceability, the initiative addresses challenges such as poor agricultural practices, including the use of illegal pesticides and contaminated water. GAIN supports vendors with Maximum Residue Level (MRL) testing in partnership with the Ministry of Agriculture, the private sector, and the Kenya Plant Health Inspectorate Service (KEPHIS).
To reduce post-harvest losses and improve safety, GAIN has also facilitated the installation of cold storage facilities across the five counties. In Nairobi alone, the project targets 20 markets by 2027, having already upgraded four to ease congestion and enhance hygiene.
“We are decongesting traditional markets by building new, safer spaces for traders,” said Esther Mogusu, Nairobi County Director for Nutrition, Wellness and School Feeding.
Since its inception, the Vegetables for All project has engaged over 12,000 vegetable vendors and trained nearly 10,000 individuals, especially women, on safe handling and the benefits of increased vegetable consumption. The program is set to run until the end of 2027.
