“Let food be thy medicine and medicine be thy food.” – Hippocrates
Every year on October 16, the global community observes World Food Day, marking the founding of the UN’s Food and Agriculture Organization (FAO) in 1945. This year’s theme, “Hand in Hand for Better Foods and a Better Future,” resonates deeply in Kenya, where agriculture remains the backbone of the economy and a vital source of livelihood for millions.
In Kenya, World Food Day serves as both a celebration and a sobering reminder of the challenges that persist. Despite the country’s agricultural potential, food insecurity remains a pressing issue, exacerbated by climate change, post-harvest losses, and economic disparities. Smallholder farmers, who produce most of Kenya’s food, often grapple with limited access to modern farming techniques, markets, and financial resources.
This year’s theme emphasizes collaboration, a principle Kenya has embraced through initiatives like the Agricultural Sector Transformation and Growth Strategy and community-led efforts to promote climate-resilient farming. From the tea fields of Kericho to the maize farms of the Rift Valley, farmers are increasingly adopting sustainable practices such as conservation agriculture, agroforestry, and drought-tolerant crops to enhance productivity while preserving the environment.
Kenya’s observance of World Food Day also highlights the critical link between nutrition and health. With rising cases of malnutrition and diet-related diseases, there is growing emphasis on diversifying diets and promoting indigenous crops like millet, sorghum, and leafy vegetables, which are both nutritious and climate-adaptive.
Moreover, the day underscores the importance of reducing food waste—a significant issue in Kenya where nearly one-third of food produced is lost due to poor storage and handling. Initiatives such as solar-powered cold storage and farmer training on post-harvest management are gaining traction, helping to bridge the gap between surplus and scarcity.
As Kenya aligns with global goals like Sustainable Development Goal 2 (Zero Hunger), World Food Day 2025 serves as a call to action for policymakers, private sector players, and citizens alike. By working hand in hand, Kenyans can build a food system that is not only productive and profitable but also equitable and resilient, ensuring a better future for generations to come.
