By Kimani Mwangi
Nation Media Group
Every day across Kenya, tonnes of food rot before reaching consumers. Fruits spoil in overheated trucks crawling along highways toward urban markets. Milk goes bad in regions without cooling facilities. Vegetables wither in storage while fish and cereals are lost through weak transport systems, poor handling and unstable market access.
In homes, restaurants and urban centres, even more food is discarded after purchase. The scale of the crisis is staggering.
According to reports from ‘O-Farms Project,’ food waste at the consumer level alone is estimated at approximately 99ks per person every year in Kenya.
