Sustainable production of indigenous vegetables for food security: evidence from HORTINLEA survey in Kenya

Even though indigenous vegetables (IVs) existed since many years ago, their promotion in terms of sustainable production and consumption is a recent phenomenon. Gradual developments in marketing of IVs and raising awareness in consumption initiated their promotion. There is consensus that IVs contribute to food security in different ways. They are important sources of micronutrients including Vitamins, Minerals, Proteins and anti-oxidants that are adequate for normal growth and health. We find that the production of IVs in most parts of Kenya follows the sustainable agricultural production approach. This is because most producers use organic fertilizers and local seeds which maximize natural biological processes and promotes local biodiversity both of which help improve soil fertility and environmental sustainability. Given that contribution of IVs to food security is undisputed and that their production follows sustainable practices, efforts to promote and scale-up these nutritious and sustainable commodities need to be strengthened.