Kenya: Kisumu – HealthyFoodAfrica

Urban vegetable gardens for better diets in the informal settlements of urban Kisumu

Urban gardens are often promoted to make nutritious foods available, accessible, and affordable to the people. This project uses innovative approaches to ensure urban gardens lead to improved diets in a sustainable way.

Mapping the food environment to understand diet quality

A food environment study was conducted by HeathyFoodAfrica’s Kisumu Food System Lab in 4 informal settlements to better understand the foods available to consumers.

Participatory development of nutrition education materials – key step into food system interventions

Integrating nutrition education into food system interventions can improve consumer diets if materials are locally adapted. HealthyFoodAfrica project conducted a 2-day workshop to develop materials for nutrition education in Kisumu Food System Lab.

How is the Food Systems Lab improving urban diets in Kisumu, Kenya?

Authors: Christine Chege, Casey Tokeshi & Consolata Musita Find out how Alliance researchers are collaborating with residents in low-income neighborhoods to improve production and consumption of nutritious foods such as African Leafy Vegetables and fish. Understanding access to nutritious food In Kisumu, a Kenyan port city on Lake Victoria, low-income residents face limited access to […]

FSL Kisumu uses multi-stakeholder engagement to improve diets in Urban Kisumu

The HealthyFoodAfrica Kisumu Food System Lab aims to enhance African Leafy Vegetables (ALVs) and fish value chains for diverse, safe, nutritious and affordable food for urban poor in Kisumu. Author: Robert Ouko Using an interactive, multi-stakeholder approach, the lab is working with different stakeholders and actors along the two value chains to achieve its goal. […]

Promoting consumption of African Leafy Vegetables and fish in urban Kisumu

The main goal of the Kisumu Food System Lab is to improve diets of consumers in urban Kisumu, especially the resource-poor consumers, through increased consumption of African Leafy Vegetables (ALVs) and fish. Our Food System Lab will bring together stakeholders of the two value chains and aim to address value chain constraints limiting consumption of these two commodities, such as non-availability, non-affordability, and seasonality.