Feasibility study for inclusion of traditional leafy vegetables in school feeding programs in Kenya
Creators: name: Nyonje, Winnie
name: Roothaert, Ralph
name: Editing: Nick Pasiecznik
Publisher: name: Arusha, Tanzania: World Vegetable Center
Year: 2024
Subjects: subject: CONSUMPTION
subject: MALNUTRITION
subject: CHILD NUTRITION
subject: SCHOOL GARDENS
subject: Vegetable Consumption
subject: Malnutrition
subject: Healthy diets
subject: School feeding program
subject: Nutrition
subject: Leafy vegetables
subject: School meals

description: The World Health Organization recommends a minimum amount of 400 g of fruits and vegetables to be consumed per person per day, and suggests that 60% of that amount consists of vegetables. High levels of malnutrition persist in Africa and around the world, and research shows that vegetable consumption is often very low, which is a significant factor contributing to malnutrition, especially among children. Improving vegetable consumption and the nutritional quality of diets of the younger population can play a large role in improving health and wellbeing. 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 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. Both producers and consumers, however, 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.