Nutritionists Promote Healthy School Feeding Programs

Nutrition experts in Kenya are strongly advocating for more nutritious and locally sourced school-feeding programmes, arguing that such initiatives are critical for improving child health, learning outcomes, and long-term development. As counties across the country roll out model school-feeding policies, nutritionists are calling on governments to prioritize balanced, wholesome meals for learners — not just calorie-rich staples.
A key voice in this push is Food4Education, co-founded by nutritionist Wawira Njiru. She and her team are championing a four-phase plan to make school meals a right for every child in Kenya, linking nutrition with education, health, and local economic development. Their Tap2Eat model uses NFC-enabled wristbands so learners can access meals efficiently, while parents pre-pay using mobile money — reducing inefficiencies and encouraging sustainability.
Meanwhile, academic research supports the nutritionists’ concerns. A study conducted in informal settlements showed that school menus can be made healthier, more diverse, and cost-effective by incorporating underused local foods (so-called Neglected and Underutilized Species, or NUS), such as amaranth and avocado. By doing this, meals can meet nutritional needs from multiple food groups without breaking the school budget.
Experts are also pushing for stronger integration of school meals into government systems. The recently launched National School Meals Coalition, involving the Ministry of Education, WFP, and The Rockefeller Foundation among others, is working to scale up school feeding to reach more learners. At the same time, nutritionists stress the importance of aligning feeding programmes with national nutrition guidelines — ensuring meals are both healthy and sustainable.