Vegetable consumption in Kenya remains far below global health standards, with most citizens consuming only 100–130 grams per person daily, compared to the World Health Organization's recommended 400 grams. The Global Alliance for Improved Nutrition (GAIN) attributes this to a lack of awareness about the nutritional value of vegetables, which are rich in essential vitamins and minerals that help prevent disease.
To address this gap, GAIN is implementing the "Vegetable for All" project across five counties: Nairobi, Nakuru, Mombasa, Kiambu, and Machakos. This initiative focuses on building the capacity of last-mile vendors and promoting traceability using a market facilitator model. The goal is to ensure that vegetables reaching consumers are not only safe and fresh but also easy to trace back to their sources.
Unsafe agricultural practices, including the use of illegal pesticides and contaminated water, have further reduced vegetable intake. To counter this, GAIN supports vendors by facilitating residue level tests through collaboration with the Ministry of Agriculture, private sector partners, and KEPHIS. Cold rooms have also been set up in the target counties to reduce spoilage and maintain freshness.
So far, the project has trained nearly 10,000 women and worked with 12,000 vegetable vendors, raising average consumption to 195 grams per person per day. By 2027, GAIN aims to reach 4.7 million consumers and enhance the safety and availability of vegetables through market upgrades and decongestion efforts, ultimately improving Kenya's nutritional landscape.
Original source: www.kbc.co.ke