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In September 2015, a window opened to bring food loss and waste (FLW) reduction to the forefront of international affairs. As part of the Sustainable Development Agenda, the United Nations General developed 17 Sustainable Development Goals (SDGs), formally 12 Millennium Development Goals. Among the development goals is SDG 12, which aims to ensure responsible production and consumption patterns. This study was premised on SDG 12’s target to cut food waste and loss in Kenyan domestic households, retail, and food service sectors. This chapter investigated food production, consumption challenges, and resilience towards sustainable development goals. The chapter looked into estimates of food loss and wastage and suggested remedies. A thematic analysis of 72 published and unpublished documents, including articles, theses, and technical reports from governmental and non-governmental organizations, was used. According to the study, Kenyan households, retail establishments, and food service sectors waste up to 100 kg of food per capita annually. The study recommends a multisectoral food loss and wastage intervention model to reduce wastage by 50% across the supply chain by 2030.

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Tracking and Reducing Food Loss and Waste in Kenya’s Food Service, Retail, and Domestic Sectors: Pathways to SDG 12.3

  • 章节

  • 发表日期：

    2026年

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  • Duncan Shirandula,
  • Bitok Kipkosgei

摘要

In September 2015, a window opened to bring food loss and waste (FLW) reduction to the forefront of international affairs. As part of the Sustainable Development Agenda, the United Nations General developed 17 Sustainable Development Goals (SDGs), formally 12 Millennium Development Goals. Among the development goals is SDG 12, which aims to ensure responsible production and consumption patterns. This study was premised on SDG 12’s target to cut food waste and loss in Kenyan domestic households, retail, and food service sectors. This chapter investigated food production, consumption challenges, and resilience towards sustainable development goals. The chapter looked into estimates of food loss and wastage and suggested remedies. A thematic analysis of 72 published and unpublished documents, including articles, theses, and technical reports from governmental and non-governmental organizations, was used. According to the study, Kenyan households, retail establishments, and food service sectors waste up to 100 kg of food per capita annually. The study recommends a multisectoral food loss and wastage intervention model to reduce wastage by 50% across the supply chain by 2030.