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Towards sustainable school meals: A review of Kenya's school meals programme

  • savdysard
  • Oct 29
  • 1 min read

Updated: Dec 5


Students making a school meal using the vegetables grown at the school farm in Kenya. Credit: Simon Omondi.
Students making a school meal using the vegetables grown at the school farm in Kenya. Credit: Simon Omondi.
Kenya faces challenges in meeting the demand for nutritious food in the face of increasing population, resource scarcity, and climate pressures. For over 45 years, Kenya has implemented a school meal program (SMP) for primary aged children. The SMP uses a homegrown school feeding (HGSF) approach by sourcing food mainly from local smallholder farmers and producers. While these efforts have resulted in increased school enrolment and attendance, there is little empirical evidence on the ability of the SMP to deliver healthy and nutritious foods to schools in Kenya.
This policy brief includes findings from a recent analysis of existing government policies and SMP modalities in Kenya. It includes an overview of the current school meals landscape, key results, and recommendations for improving school meal delivery.



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