NutriSave
NutriSave, funded by the Gates Foundation and the UK Foreign, Commonwealth, and Development Office, aims to reduce food loss and waste in Kenya, helping to tackle climate change while boosting nutrition in low-income communities.
Opportunity
Estimates show that one third of food produced in Kenya is wasted due to a range of supply chain Globally, food loss and waste accounts for more than 6% of global greenhouse gas emissions.
Only 2% of the Kenyan population consumes the WHO recommended daily intake of 400 grams of fruits and vegetables, with current average per capita consumption at 140 grams. Multiple factors drive low fruit and vegetables consumption, including affordability, seasonality, and desirability.
The program asks how we can reduce food loss and waste with dual-impact actions to address climate change and improve low income nutrition.
Strategy
NutriSave, is a three-year program, that aims to identify, validate, design, and rapidly pilot innovative solutions that redirect excess fruits and vegetables to markets serving low-income consumers in Kenya by employing research and human-centered design (HCD) processes and working with stakeholders across the fruit and vegetable ecosystem.
The project timeline includes an exploratory phase and market analysis in year 1, followed by research and proof-of-concept testing in year 2. The collective goal is to scale the most effective concepts in year 3, with the intended outcome of improved access to affordable and nutritious fruits and vegetables by low-income consumers, particularly women.
Results
Since its inception in 2022, the NutriSave program has conducted a comprehensive exploration to reduce food loss and waste while increasing access to fruits and vegetables for low-income consumers in Kenya. The process involved value chain prioritization, value chain analysis, demand assessment, supply assessment, and human-centered design approach for solution development and consumer demand research.
Key findings
- On average 32-35% of fruits and vegetables produced in Kenya is lost along the way due to several reasons such as improper postharvest handling on the farm,limited cold chain, poor transport and storage infrastructure, to inefficient supply and demand planning at the market level.
- Price, freshness, and quality are primary factors influencing buying decisions.
- Significant potential exists to decrease food loss and waste resulting from seasonal gluts using processing solutions to smooth supply.
Following the market research and analysis, four solutions were proposed for pilot testing
- Nutritious tomato paste
- Mango juice with more pulp
- African leafy vegetable blended porridge flour
- Information platform/marketplace
These solutions were evaluated based on desirability, feasibility, viability, and potential impact on improving access to affordable and nutritious fruits and vegetables, nutritional outcomes, women’s involvement, and climate mitigation.
The aim is to identify, pilot and scale innovative solutions that will increase the accessibility of affordable and nutritious foods for low-income consumers.
Further reading
