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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

In: Resilience in the Hospitality and Travel Industry in Africa

Author

Listed:
  • Duncan Shirandula

    (Kenyatta University, Department of Hospitality and Tourism Management)

  • Bitok Kipkosgei

    (Kenyatta University, Department of Hospitality and Tourism Management)

Abstract

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 A thematic analysis of 72 published and unpublished documents, including articles, theses, and technical reports from governmental and non-governmental organizations, was used.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.

Suggested Citation

  • Duncan Shirandula & Bitok Kipkosgei, 2026. "Tracking and Reducing Food Loss and Waste in Kenya’s Food Service, Retail, and Domestic Sectors: Pathways to SDG 12.3," Springer Books, in: Peter Chihwai (ed.), Resilience in the Hospitality and Travel Industry in Africa, chapter 0, pages 195-209, Springer.
    • Handle: RePEc:spr:sprchp:978-981-95-3210-0_12
    DOI: 10.1007/978-981-95-3210-0_12
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