A quiet revolution is underway in Kenya’s agricultural sector as commercial insect farming gains momentum, offering a sustainable solution to the nation’s growing protein deficit. Several enterprises have now established medium-to-large-scale operations rearing black soldier flies and crickets, converting organic waste into high-value animal feed and human nutrition. These farms are strategically addressing multiple challenges simultaneously: reducing the environmental burden of food waste, creating affordable alternatives to imported fishmeal and soybean meal for livestock and aquaculture, and providing nutrient-dense ingredients for the rapidly growing health food market in urban centers.
The operational model demonstrates remarkable efficiency and circular economy principles. Black soldier fly larvae, the primary species being farmed, consume various organic wastes—from fruit and vegetable scraps to agricultural byproducts—that would otherwise end up in landfills. The larvae then convert this low-value material into protein-rich biomass and nutrient-dense frass (excrement) that serves as an excellent organic fertilizer. The entire growth cycle takes just two weeks, requiring minimal water and land compared to conventional livestock. One facility on the outskirts of Nairobi now processes over 20 tons of organic waste weekly, producing several tons of dried larvae that are sold to poultry and fish farmers across the country, replacing approximately 30% of the soybean meal in standard feed formulations.
The long-term potential of Kenya’s insect farming industry extends beyond animal feed to direct human consumption and export markets. Several startups are now producing cricket flour for protein bars and baked goods, capitalizing on growing consumer interest in alternative proteins. Regulatory frameworks are evolving to support the sector, with the Kenya Bureau of Standards developing safety standards for insect-based products. As climate change and population growth increase pressure on traditional food systems, insect farming offers a resilient, low-emission protein source that can be produced locally year-round. This emerging industry not only addresses food security concerns but also creates new economic opportunities in waste management and value-added food processing, positioning Kenya at the forefront of sustainable food innovation in Africa.