Kenya

A decade of rapid economic growth, the inclusion of food and nutrition security in the government’s ‘big four’ priorities, constitutional changes that devolve administrative responsibilities to county governments and the country’s openness to innovation offer opportunities for the achievement of Sustainable Development Goal 2 on Zero Hunger and improved nutrition in Kenya. However, even though the country has recently acquired lower-middle-income status, the increased wealth has not benefited all Kenyans equally. Over one third of the population still lives under the international poverty line and social, economic and gender disparities remain.

Access to adequate quantities of nutritious food remains a challenge for many, especially in arid and semi-arid regions which make up 80 percent of the country’s land area.  Factors include rapid population growth – at a rate of 2.9 percent a year – climate change, stagnating agricultural production and inefficient food systems. Food insecure families typically live in rural areas, are poor and depend on daily agricultural labour for income. Families headed by women are more likely to be food insecure than those headed by men. 

Malnutrition remains unacceptably high, with 29 percent of children in rural areas and 20 percent of those living in cities stunted. Significant vitamin and mineral deficiencies are a severe public health problem and some 1.5 million people living with HIV have their nutrition status undermined by their condition.

Agriculture remains the main economic driver but is very vulnerable to climate shocks. Unpredictable rainfall and recurring droughts contribute to the disruption of crops – 95 percent of which are rain-fed – and the erosion of soils. Inefficiencies in food systems –  the networks that are needed to produce and transform food, and ensure it reaches consumers – lead to high prices and insufficient market supplies, limiting the availability of, and access to, food.