Food losses in Kenya occur more in markets than during transport - Study

Food losses affecting tomatoes, mangoes and dark leafy vegetables in Kenya are more frequently linked to storage at markets than transportation, new research under the NutriSave programme has found.

The findings, presented in Nairobi on Tuesday, show that produce is often lost while being stored during market hours or overnight, challenging the commonly held view that transportation is the main contributor to food loss.

The research, conducted by NutriSave in partnership with the International Food Policy Research Institute (IFPRI), traced the movement of the three types of produce through Nairobi’s wholesale markets, following them from suppliers to informal retailers.

The study also found that losses are concentrated among larger vendors who handle bigger volumes of produce and are more likely to remain with unsold stock at the end of the day.

The findings were presented during a forum bringing together researchers, government representatives, donors, private-sector players and other food-system stakeholders to discuss ways of reducing food loss while improving access to nutritious food.

TechnoServe Acting Country Director Sebastian Oggema said informal food vendors could play a central role in addressing the challenge.

“Informal food vendors were central to achieving NutriSave’s dual objectives: reducing food loss and waste while improving access to nutritious food for low-income consumers. We need to invest more in their agency if we are to achieve meaningful food system transformation in Kenya,” said Oggema.

The research suggests that addressing food loss will require better coordination between supply and demand, rather than focusing solely on increasing food production.

It proposes connecting surplus produce with businesses and organisations that can process it, while exploring cold-storage solutions in areas where investment would be commercially viable.

Researchers, however, say more data and cost-benefit analysis will be needed to determine which interventions can be implemented commercially and at scale.

TechnoServe Director of Regenerative Agriculture Richard Pluke said reducing food loss should be central to efforts to improve food systems.

“Reducing food loss and waste is one of the clearest indicators that a food system is truly regenerative,” said Pluke.

The NutriSave programme has also tested market-based approaches to reducing food waste, including a partnership with Six Square Limited to turn surplus and cosmetically imperfect produce into ready-to-cook products.

The programme also partnered with Baba Mboga, a grocery delivery platform, to improve access to fresh produce and pre-prepared vegetables for consumers and informal vendors.

The three-year programme, funded by the Gates Foundation and the UK’s Foreign, Commonwealth & Development Office (FCDO), is seeking to address a food-system paradox in which nutritious produce is lost along supply chains even as some households struggle to consume enough fruits and vegetables.

NutriSave has documented its findings and recommendations in a practitioners’ playbook aimed at policymakers and practitioners working on agriculture, nutrition and markets.

The programme's research partners include IFPRI, Jomo Kenyatta University of Agriculture and Technology (JKUAT), EDI Global and Mathematica.

As the programme enters its close-out phase, TechnoServe says the evidence gathered will be used to inform future research, investment and market-system strategies aimed at reducing food loss and improving food and nutrition security in Kenya.