In December 2024, I had the privilege of returning to two of the communities that played a key role in my master’s thesis, “The Potential of Neglected and Underutilized Species (NUS) for Nutrition and Climate Adaptation.” It was a full-circle moment, not just to share findings, but to give back to the people whose knowledge and experiences shaped the research.
The thesis was a project for my MSc in Nutrition and Health at Wageningen University & Research (WUR), conducted in collaboration with Dedan Kimathi University of Technology (DeKUT, Kenya) and supported by African Women for Agricultural Research and Development (AWARD). The Central Highlands Ecoregion Foodscape(CHEF) programme, an initiative of The Nature Conservancy (TNC), was integral to the research, with the Centre for Training and Integrated Research in ASAL Development (CETRAD) as one of CHEF’s key partners. Their efforts made it possible to report back to the communities.
Glocolearning and CHEF were instrumental in ensuring the findings didn’t stay within academic circles but reached the communities that had contributed so generously. Their commitment to participatory processes and giving back exemplifies the essence of co-learning for food systems transformation.
Revisiting the Communities
In May 2024, I conducted research across Kenya’s central highlands—Laikipia, Nyandarua, and Meru counties, exploring the availability and use of NUS like green leafy vegetables, legumes, and fruits. Eight communities participated in focus group discussions (FGDs).
This time, I returned to two communities to share the results: one in Meru County (Kiirua), with 10 women, and another in Laikipia County (Umande), with 8 men (see Map for reference). In preparation, we created posters and pamphlets in English and Swahili, summarizing findings on consumption, preferences, barriers, and the nutritional and climate-adaptive potential of these species.
The sessions began with a prayer, introductions, and updates, creating a collaborative and joyful atmosphere. With the help of my assistant/translator, I presented the results. Participants engaged eagerly, recognizing some familiar insights while also discovering new ones.
What We Shared
- Green Leafy Vegetables: Species like managu (nightshade leaves) and terere (amaranthus leaves) are highly consumed and valued for their nutritional and medicinal properties but face barriers like seasonal availability and competition with exotic crops.
- Fruits: Favorites like haru (loquat) are widely enjoyed for their taste and acceptance but are also seasonal and mainly available in the wild, not in markets.
- Legumes: While njahi (hyacinth beans) are nutritious, they are less consumed due to challenges like high price, labor-intensive farming, low yields, and pest sensitivity.
- Most species, especially for fruits and legumes, were less preferred, often due to limited knowledge or stigma.
Participants appreciated learning about the nutritional value of these species. Greens were the most nutrient dense, with some (e.g. amaranthus leaves) especially high in most micronutrients.
A Moment of Reflection
One older participant shared how the session made her rethink her habits: “As you were speaking, I was thinking about how I had neglected some of these plants, and how I can include them more in my daily habits”. This sentiment encapsulated the spirit of the session: reconnecting with forgotten traditions and valuing what nature has to offer.
The discussions also delved into the climate-resilient potential of these species, drawing insights from agricultural experts. Participants were intrigued by the idea of reviving lesser-used species and their role in building resilience to climate challenges.
Looking Ahead
The communities offered insightful suggestions on how to take this work forward:
- Demonstration Farms: Establishing demo plots to showcase these species in action could inspire more people to grow and consume them. “What you see is what you believe,” one participant remarked.
- Seed Distribution: Access to seeds, like Lima beans (noe), thought to be extinct, was a recurring request. Participants saw the potential for reviving these crops through targeted interventions.
- Education and Awareness: Participants emphasized the need to educate larger groups about the nutritional and medicinal value of NUS. Some suggested involving extension officers to disseminate information more consistently and widely. They offered to be training others.
- Value Addition: Ideas like making jams or other processed products could make NUS more accessible and remove associated stigma.
Gratitude and Growth
As I reflected on these sessions, I felt deeply grateful to glocolearning and CHEF for this opportunity. This experience reinforced the importance of participatory processes and the value of giving back, embodying the spirit of co-learning and collaboration essential for food systems transformation.
The participants’ enthusiasm, insights, and willingness to engage as trainers in their communities showed the potential for scaling this work. With continued research and collaboration, we can ensure that the potential of neglected and underutilized species is fully realized—for better nutrition, climate resilience, and sustainable food systems.
Silvia Martinez, researcher for glocolearning.
