Daphne Ewing-Chow is an award-winning food and environmental journalist, renowned for her extensive contribution to global discourse on food systems and the environment.
On a dusty schoolyard in Kajiado County, south of Nairobi, Kenya, a sense of excitement fills the air as the lunch bell rings at G.K. Athi River Primary School. Hundreds of children eagerly line up, clutching plastic containers, ready to receive what for many is the only hot meal they’ll have that day. On the menu: ugali maize porridge made of fortified whole grain, sorghum, and high-iron beans.
Amonde began with what he could afford— fortified porridge, known as"uji" in Kiswahili. “At first, I was feeding about 100 preschool children from my own pocket,” he recalls. By supporting local farmers and using climate-smart practices, school meals are also helping to build more resilient communities and economies.
The program’s focus on whole grains is part of a larger movement to make school meals not only more nutritious but also sustainable. By working with local farmers to grow crops like high-iron beans and— both resilient to climate change— the program is helping to create a sustainable supply chain that benefits both students and smallholder farmers.
The launch of Kenya’s Scale Up Plan in October 2024 represents a transformative next step toward universal school meals in Kenya. With the support of The Rockefeller Foundation and the United Nations World Food Programme , the initiative aims to provide hot, nutritious meals to over 10 million children by 2030, making a monumental shift in the fight against hunger and educational inequity.
School Meals Rockefeller Foundation Climate Change And Nutrition Malnutrition In Africa School Meals In Africa William Asiko Francis Otieno Amonde Ugali
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