African Food fellowship cohort 4 graduation
At a time when Kenya’s food systems are burdened by malnutrition, youth unemployment, and the worsening effects of climate change, transformation is emerging not from large-scale interventions but from the bold actions of grassroots professionals who are reshaping food systems from within.
Two women in particular are demonstrating that sustainable solutions start with a profound understanding of community needs, indigenous resources, and resilient systems.
Their journeys through the African Food Fellowship showcase the power of leadership, innovation, and perseverance in building a food-secure future.
From Border Inspector to Nutrition Advocate
Louiza Okanda Makhoha currently serves as a Senior Inspector at Kenya Bureau of Standards, Namanga One-Stop Border Post, where she enforces trade compliance and ensures that imports meet national standards.
Her professional journey began in quality assurance, supporting SMEs to meet certification requirements.
However, it was during her Master’s studies in Food, Nutrition, and Dietetics that her passion for addressing malnutrition truly took root.
One day, while scrolling through LinkedIn, Louiza came across a friend’s post about the African Food Fellowship. Intrigued by its impact, she reached out to him.
Although unsure about applying, he encouraged her through every step of the process and with his support, she successfully joined the Fellowship.
But being accepted was just the beginning.
Louiza had impostor syndrome.
“At first, it wasn’t easy,” she admits.
“The Fellowship brought together people with a lot of experience, accomplished professionals, even investors. I was afraid to share my ideas. At one point, I even changed my Food Systems Action Plan because I didn’t think mine was good enough.”
Through mentorship and the support of her peers, Louiza slowly began to regain confidence.
“My mentor and the other Fellows reminded me that I belonged. They challenged me to trust my perspective and see value in the unique lens I bring.”
During her time in the Fellowship, Louiza came across a striking statistic in the 2023 Kenya Demographic and Health Survey: Busia County has some of the highest rates of protein-energy malnutrition in the country.
“That hit me hard,” she recalls.
“Here we are, surrounded by rich, climate-resilient crops like bambara nuts, millet, and amaranth, yet children are going hungry because families can’t afford commercial baby food.”
This realization became the foundation of her refined Food Systems Action project:
“Strengthening Sustainable Food Systems: Analyzing the Potential of Bambara Nut, Pearl Millet, and Amaranth Flour Blend for Complementary Feeding.”
Her goal was to develop a nutritious, affordable, and culturally appropriate flour blend for children aged 6–24 months using underutilized indigenous crops.
Through rigorous research and collaboration, Louiza has:
- Conducted a baseline study and nutritional analysis
- Developed flour prototypes from local ingredients
- Secured endorsement from the Busia County Government and Referral Hospital
- Launched sensory testing with local mothers to improve taste and acceptability
“My dream is to see this flour in every household, not just in Busia, but across Kenya,” she says.
“And I want it to create a market for these forgotten crops.”
Reflecting on her transformation, Louiza shares:
“Food is not just about nutrition. It’s culture, belief, gender, and policy. I learned to see the whole system from farming, access to caregiving, and power dynamics. That changed everything.”
From Fish Pathology to Community Feed Innovation
For Stephanie Wangare Kamau Adamba, the Fellowship came at a pivotal time.
She had just taken up a new role as Program Officer at the Royal Danish Embassy, supporting Kenya-Denmark partnerships in food safety and aquaculture.
A Fish Inspector by training, with a background in fish pathology and nutrition, she initially questioned her place in such a broad food systems initiative.
“I asked myself, am I too specialized? What does a fish expert have to offer in a wider food systems conversation?”
But the Fellowship helped her broaden her perspective, viewing aquaculture not as a niche sector but as a vital piece of the food system puzzle, touching on rural livelihoods, environmental sustainability, and youth employment.
She quickly identified a key challenge in aquaculture: the high cost of fish feed, which accounts for up to 70% of production expenses.
“That’s the wall. Farmers either go for cheap feeds that reduce yields or buy expensive ones that wipe out their profits.”
Her response?
SmartFeeds Kenya is a community-based model producing affordable, sustainable fish feed using locally sourced ingredients like black soldier fly larvae and water hyacinth.
“Black soldier fly larvae are rich in protein and easy to farm. Water hyacinth is invasive and clogs our water bodies. We’re turning waste into value.”
To date, SmartFeeds Kenya has:
- Established two operational fish feed mills in Kiambu County
- Trained over 30 farmers, with plans to reach 150
- Initiated the KEBS certification process
- Partnered with past Fellows to improve quality and scale
“We’re not just solving a feed problem. We’re creating jobs for youth and women, cleaning up ecosystems, and making aquaculture profitable for smallholders.”
Still, the journey wasn’t easy.
“Balancing work, family, and the Fellowship was exhausting. Adult learning is hard,” she admits. “But the program gave us room to grow, fail, and rise again with mentorship and peer support along the way.”
Her biggest takeaway?
“I started as a specialist. I’m leaving as a systems thinker.”
Celebrating Systems Leaders: The Fourth Cohort Graduation
On 1st August 2025, the African Food Fellowship celebrated a major milestone, graduating its fourth cohort of Kenya Food Fellows in a colorful ceremony in Nairobi.
The 33 Fellows, drawn from horticulture, aquaculture, and agri-finance, received certificates for completing the intensive 10-month leadership program.
In his keynote address, entrepreneur and angel investor Kris Senanu shared a compelling message:
“I’ve invested in over 40 startups. The ones that succeed are led by founders who invest in people and partnerships. The solution to your biggest problem could be sitting two seats away, dare to ask.”
He encouraged Fellows to see agriculture not just as a development issue, but as a business opportunity.
“Africa’s food systems can create millions of jobs. We must stop training youth to be job seekers and start equipping them to be job creators. And food is the perfect place to start.”
“This is the first time I’ve seen such a wealth of bankable ideas in the agri-space. I’m glad I was invited to see it up close. It’s time we stop underestimating agriculture because that’s where Africa’s future lives.”
A Fellowship for Systems Change
According to Brenda Mareri, Kenya Dean and Country Lead of the African Food Fellowship, the program is designed to build more than just skills.
“We don’t just teach competencies. We teach Fellows to lead through complexity, build bridges across sectors, and drive change at the systems level.”
Co-implemented by Wageningen University & Research and Wasafiri Consulting, with support from the IKEA Foundation, the Fellowship has trained over 150 Kenyan leaders since 2020.
It is now expanding to Rwanda, Uganda, Zambia, and West Africa.
The program is fully subsidized and continues to support graduates through alumni networks, masterclasses, and the upcoming Transformation Festival on October 24.
A Movement Rooted in Action and Possibility
As the flour innovation prepares for community scale-up and SmartFeeds Kenya expands to reach more aquaculture farmers, these solutions embody what the African Food Fellowship represents: local action, bold leadership, and lasting impact.
“My biggest hope is that children will grow strong on food grown in their backyards,” says Louiza. “That we stop thinking imported is better.”
Stephanie adds:
“We don’t need big factories. We need small innovations with big hearts. That’s what changes lives.”
And as Kris Senanu reminded the Fellows:
“Collaboration is the currency of transformation.”
About the African Food Fellowship
The African Food Fellowship is a pan-African leadership initiative that empowers professionals to lead systemic change in food systems.
It provides training, mentorship, and platforms for collaboration to accelerate healthy, inclusive, and sustainable food systems.
The Fellowship is co-implemented by Wageningen University & Research and Wasafiri Consulting, with funding from the IKEA Foundation.
