By Michelle Ndaga
Kenya loses up to 40% of the food it produces every year an estimated nine million tons worth KES 72 billion (about US$578 million) — even as one in four citizens struggles to find enough to eat, according to a new report by World Resources Institute (WRI) Africa.
The study, Food Loss and Waste in Maize, Potato, Fresh Fruits, and Fish Value Chains in Kenya 2025, is the most comprehensive assessment to date, mapping hotspots of food loss and waste (FLW), their drivers, and potential solutions.
The report reveals that Kenya loses up to 36% of maize, 56% of fresh fruits (with mangoes most affected), 23% of potatoes, and 34% of fish before they reach consumers. These losses fuel food insecurity, erode farmer incomes, and waste vital resources such as water and land.
The analysis underscores a major data gap, calling for standardized systems to measure and track food loss. “Without reliable data, it is impossible to set meaningful targets, design effective interventions, or accurately monitor progress,” the report notes.
For farmers, food loss means reduced income and wasted effort; for businesses, it means lost profits; and for consumers, it leads to higher prices and limited access to fresh produce.
Reducing food loss could make maize flour and fresh foods more affordable, while boosting farmer livelihoods and national food security.
WRI Africa warns that if Kenya cuts FLW by 50% by 2030, the country could feed more than seven million people annually, inject KES 36 billion into the economy, and cut over seven million tonnes of carbon emissions directly contributing to its climate goals.
Despite the 2024 Kenya Post-Harvest Management on FLW Reduction Strategy, weak coordination and financing gaps remain major obstacles. The report calls for a three-pronged approach:
- Enhanced data and monitoring to identify loss hotspots,
- Scaling proven technologies like hermetic storage, cold chains, and farmer training,
- Stronger policies and coordination at national and county levels, including food donation programs.
“By providing reliable data, strengthening policies, mobilizing finance, and fostering entrepreneurship, we are turning food loss and waste into food security, green jobs, and climate resilience,” said Dr. Susan Chomba, Director, Vital Landscapes, WRI Africa.
With just five years left to meet the UN Sustainable Development Goal (SDG) 12.3 target of halving food loss and waste by 2030, WRI urges bold and coordinated action to save money, feed more people, and cut emissions a “triple win” for Kenya’s people, economy, and environment.
