Women Food Entrepreneurs in Kenya and Burkina Faso – WFE
Boosting women’s production, processing and trading of quality foods in Africa’s growing cities can improve food and nutrition security of vulnerable populations. This inter- and trans-disciplinary project examines opportunities and constraints, field-tests innovative food production and processing methods, and designs inclusive business models for women food entrepreneurs.
Aim: The project WFE aims to strengthen women’s food entrepreneurship in city slums in Kenya & Burkina Faso, based on an integrated understanding of the complex interactions between soil quality, food production and quality and nutrition for vulnerable groups.
Objective: The main objective of this project is to strengthen women’s food entrepreneurship in city slums in Kenya and Burkina Faso by building inclusive business models for food security.
Method: The project has a transdisciplinary team of social and natural scientists, Dutch, Kenyan and Burkinabé entrepreneurs, government and civil society actors, and community-based women groups. Through a comparative analysis between Kisumu and Ouagadougou, this project will address the constraints faced by women as: (i) food producers in (peri-)urban gardens; (ii) food processors; and (iii) food marketeers, within diversified physical, environmental, social and policy contexts. The project will (a) co-design and field-test hybrid food production and processing technologies; and (b) enhance and propomte women’s business knowledge and skills through inclusive business models.
Countries: Kenya and Burkina Faso
Dutch policy goal: Inclusive business models for food security.
Duration: November 01, 2015 – October 14, 2019