- Ruiru Business Park Office Block
- (+254) 703 868 785
- info@kulavyema.org
Follow Us :
Our Main Objectives
- To transform and orient food system elements to provide healthier lives through healthier diets.
- To ensure accurate and reliable data collection and management to support high-quality data and enable strategic decision-making.
- To foster partnerships and collaboration with key stakeholders in food production to enhance knowledge exchange and collective impact on shared goals
Kula Vyema
Who we are
Kula Vyema Centre of Food Economics is a not-for-profit research and development institute pursuing the achievement of healthier lives through sustainable food systems and healthier diets. It undertakes research studies, impact evaluations, and surveys along different food system elements and outcomes, with the aim of contributing to their transformation and orientation towards sustainability and the provision of healthier diets. The institute initially started as Agri-Food Economics Africa, a research consultancy company, in February 2017 and then later transitioned to the Kula Vyema Centre of Food Economics in April 2020.
Successful Projects
0
+
Thematic Areas
Kula Vyema Centre works on the premise that healthier lives can be achieved through healthier diets. Hence food systems need to transform to become more sustainable, enable healthier diets, and reduce all forms of malnutrition. Quality research is needed to generate evidence to guide the transformation of food systems. Its five areas of focus address different elements as well as outcomes of the food system:
Sustainable Food Supply Chains
The food supply chain consists of actors and activities in various steps from food production; storage and distribution; & processing and packaging. Achieving sustainable food supply chains is an important component of transforming food systems for healthier diets.
Food Environments and Consumer Choice
In order to purchase, prepare, and consume food, consumers interact with the food system through the food environment either physically, economically, politically, or socio-culturally. These contexts, such as retail and markets & their aspects, as well as own consumer characteristics, influence consumers’ food choices and dietary patterns.
Healthy Diets, Nutrition and Health
The key product of a sustainable food system is healthier diets. Important aspects of healthier diets include quality, quantity, frequency, diversity, and safety. Poor diets are key contributors to food insecurity and various forms of malnutrition: undernutrition, micronutrient deficiencies, & overweight and obesity.
Poverty, Gender, Climate Change, Policy and Other Systems
We incorporate various cross-cutting themes in all our research and development programs, with the understanding that there are a lot of drivers and interactions in the food system and that the food system has other outcomes in addition to diets and health, including as an important source of livelihoods.
Food System Transformation Programs
Research to transform and orient food systems will only be useful if it is used to improve policy, investments, and programs, or develop more appropriate ones. We will use evidence from our research and other research to develop and implement programs aimed at transforming various actors and activities within the food system for healthier diets.
Our Partners
