Naema Celestine 
Faith Nyongesa
Primary schools across Kenya are on the verge of a significant transformation in their cooking practices.
The initiative aims to replace traditional firewood and charcoal with cleaner, more sustainable alternatives.
This shift is part of a broader effort to adopt climate-friendly cooking methods within the school feeding program, which is projected to generate up to Sh55 billion annually from carbon credits.
Harun Yussuf, the Chief Executive Officer of the National Council for Nomadic Education in Kenya (Naconek), emphasized the potential impact of these installations.
He noted that they could produce considerable carbon credits, creating a financial asset that would benefit the feeding of 10 million children across the country. This financial boost could also alleviate the longstanding issue of underfunding that has plagued the program for years.
To support this transition, the Ministry of Education is developing a comprehensive plan. This strategy will facilitate the move from biomass-based cooking methods to modern technologies, including gas, solar energy, and steam.
The aim is to implement these changes over the next two to three years, marking a significant shift in how food is prepared in schools.
Belio Kipsang, the Basic Education Principal Secretary, highlighted the environmental implications of the current cooking practices. He pointed out that the school feeding program has been a major contributor to deforestation in Kenya.
Transitioning to climate-friendly cooking methods is crucial for protecting the country’s tree cover and advancing toward the goal of achieving 15 million trees planted.
The announcement regarding these changes was made during the launch of the global school meals coalition at the Kenya Institute of Curriculum Development (KICD) in Nairobi. This event underscores the importance of integrating global best practices into local initiatives, emphasizing sustainable development in education.
In addition to transforming cooking methods, the revamped school feeding program will require schools to source their food from local farmers. This approach not only supports local agriculture but also ensures fresher ingredients for school meals. By prioritizing local suppliers, the initiative aims to strengthen community ties and enhance the quality of food provided to students.
Kipsang noted the significant increase in government investment in the school feeding program. Funding has tripled from Sh2 billion in 2021 to Sh6 billion currently. This financial commitment reflects the government’s recognition of the importance of school meals in supporting children’s nutrition and educational outcomes.
Overall, these changes represent a holistic approach to improving the school feeding program in Kenya. By adopting cleaner cooking technologies and prioritizing local food sourcing, the initiative aims to create a more sustainable, environmentally friendly, and efficient system that benefits both students and the wider community.Primary schools across Kenya are on the verge of a significant transformation in their cooking practices.
The initiative aims to replace traditional firewood and charcoal with cleaner, more sustainable alternatives. This shift is part of a broader effort to adopt climate-friendly cooking methods within the school feeding program, which is projected to generate up to Sh55 billion annually from carbon credits.
Harun Yussuf, the Chief Executive Officer of the National Council for Nomadic Education in Kenya (Naconek), emphasized the potential impact of these installations. He noted that they could produce considerable carbon credits, creating a financial asset that would benefit the feeding of 10 million children across the country.
This financial boost could also alleviate the longstanding issue of underfunding that has plagued the program for years.To support this transition, the Ministry of Education is developing a comprehensive plan.
This strategy will facilitate the move from biomass-based cooking methods to modern technologies, including gas, solar energy, and steam. The aim is to implement these changes over the next two to three years, marking a significant shift in how food is prepared in schools.
Belio Kipsang, the Basic Education Principal Secretary, highlighted the environmental implications of the current cooking practices. He pointed out that the school feeding program has been a major contributor to deforestation in Kenya.
Transitioning to climate-friendly cooking methods is crucial for protecting the country’s tree cover and advancing toward the goal of achieving 15 million trees planted.
The announcement regarding these changes was made during the launch of the global school meals coalition at the Kenya Institute of Curriculum Development (KICD) in Nairobi. This event underscores the importance of integrating global best practices into local initiatives, emphasizing sustainable development in education.
In addition to transforming cooking methods, the revamped school feeding program will require schools to source their food from local farmers. This approach not only supports local agriculture but also ensures fresher ingredients for school meals.
By prioritizing local suppliers, the initiative aims to strengthen community ties and enhance the quality of food provided to students.Kipsang noted the significant increase in government investment in the school feeding program.
Funding has tripled from Sh2 billion in 2021 to Sh6 billion currently. This financial commitment reflects the government’s recognition of the importance of school meals in supporting children’s nutrition and educational outcomes.
Overall, these changes represent a holistic approach to improving the school feeding program in Kenya. By adopting cleaner cooking technologies and prioritizing local food sourcing, the initiative aims to create a more sustainable, environmentally friendly, and efficient system that benefits both students and the wider community.
