{
  "id": 6277526,
  "title": "New research identifies ways to cut food losses, improve nutrition in Kenya",
  "url": "https://urgent.news/2026/09/08/new-research-identifies-ways-to-cut-food-losses-improve-nutrition-in",
  "topic": "science",
  "section": "Science",
  "published": "2026-09-08T12:23:44.000Z",
  "source": {
    "name": "Capital FM Kenya",
    "slug": "capital-fm-kenya",
    "url": "https://capitalfm.africa/new-research-identifies-ways-to-cut-food-losses-improve-nutrition-in-kenya/"
  },
  "original_language": "en",
  "account": "Nairobi, Kenya – A new study has pinpointed storage at markets as a key contributor to food losses in the country, emphasizing the necessity for improved market coordination and commercially viable methods to cut waste and enhance access to nutritious food. This revelation was unveiled on Tuesday during a gathering hosted by TechnoServe, which gathered researchers, government officials, donors, and private sector stakeholders to examine the outcomes of the three-year NutriSave program. Supported by the Bill & Melinda Gates Foundation and the UK's Foreign, Commonwealth & Development Office (FCDO), the initiative has explored methods to decrease food loss and waste while boosting access to affordable fruits and vegetables among low-income communities. Research by NutriSave and the International Food Policy Research Institute (IFPRI) traced tomatoes, mangoes, and leafy greens through Nairobi’s wholesale markets, observing produce's journey from suppliers to informal vendors. The study revealed that food losses were more prevalent during storage at markets, both during trading hours and overnight, rather than during transportation. Losses were also most pronounced among larger vendors handling larger quantities of produce, making them more likely to have unsold inventory at the end of the day. The findings suggest that effectively reducing food waste hinges on better coordination between supply and demand, rather than solely focusing on boosting food production. Sebastian Oggema, TechnoServe's Acting Country Director, highlighted the critical role of informal food vendors in efforts to minimize food losses while enhancing access to nutritious food. \"Informal food vendors played a pivotal role in achieving NutriSave's dual goals: reducing food loss and waste while improving access to nutritious foods for low-income consumers. We need to invest more in their capability if we are to bring about meaningful transformation in Kenya's food system,\" Oggema stated. The research proposed avenues for redirecting surplus produce to businesses and organizations that can process it, while also considering cold-storage solutions when the investment is commercially justified. Researchers emphasized the need for more data and cost-benefit analysis to determine which interventions can be economically viable and scaled up. NutriSave has also experimented with market-based solutions, such as partnering with Six Square Limited to transform surplus and cosmetically imperfect produce into minimally processed ready-to-cook products. The program has also collaborated with Baba Mboga, a grocery delivery platform that links consumers and informal vendors with fresh and prepared vegetables. TechnoServe stated that the program's experience demonstrates that reducing food loss necessitates solutions that acknowledge the incentives and challenges of different market participants, while also assessing the commercial feasibility of these solutions beyond pilot projects. The findings from the Nairobi meeting, which included presentations from NutriSave partners like IFPRI, Jomo Kenyatta University of Agriculture and Technology (JKUAT), and EDI Global, are anticipated to guide future research, investment, and market-based strategies aimed at curbing food losses and boosting food and nutrition security in Kenya.",
  "summary": "The findings were presented in Nairobi on Tuesday during a convening organised by TechnoServe, which brought together researchers, government officials, donors and private-sector players to review three years of research and implementation under the NutriSave programme.",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}