Leveraging School Feeding and Micro and Small Enterprises to Promote Access to Healthy and Sustainable Food among the Urban Poor in Kenya and Rwanda

Across Africa, millions face persistent food insecurity and malnutrition. In Kenya and Rwanda, the shift from traditional, minimally processed diets toward energy-dense foods high in salt, sugar, and fat has intensified the triple burden of malnutrition — undernutrition, overnutrition, and micronutrient deficiencies, especially among children.

To address these challenges, the African Population and Health Research Center (APHRC) is leading a project under the Catalyzing Change for Healthy and Sustainable Food Systems (CCHeFS) Impact initiative, supported by the International Development Research Centre (IDRC). The project aims to leverage school feeding programs (SFPs) as powerful entry points for food system transformation, linking schools with micro and small enterprises (MSEs) and smallholder farmers (SHFs) to deliver nutritious, sustainable meals while strengthening local economies.

Download the Project Brief for more information.