Kenya: United Nations (UN) and World Bank reports warn that climate change will negatively affect the global food system and significantly reduce agricultural production. Recognizing this, rural communities in developing countries such as Kenya are breaking new ground in agriculture.
Exotic and commercial vegetables are still important in Kenyan diets. Leafy green vegetables are preferred by most people because of their high nutritional value and medicinal properties. They are also easy to propagate. Across Kenya, rural communities and smallholder farmers have invaluable knowledge of local food systems that has been passed down over generations.
They are able to provide nutritious food, interact interdependently with the environment and preserve the rich biodiversity of nature. Various non-profit organisations, such as GROW Kenya Center for Bio-Intensive Agriculture (G-BLACK), assist smallholder farmers in the selection, storage and management of indigenous seeds. It also helps protect farmers from crop damage and loss.
Rural communities and smallholder farmers in the East African country have adopted indigenous foods to adapt to climate shocks and build resilience. Hundreds of farming communities have returned to native leafy greens and tubers with the help of various rural outreach programs.
Successful harvesting of local crops. Because local drought resistant seeds are used. It guarantees a relatively good harvest. Seeds are stored for the next planting season. Seeds are transferred to fellow farmers.
