Introduction
On 15th January 2025, the bustling town of Machakos in the lower eastern part of Kenya witnessed a transformative milestone in food systems in Kenya; the commissioning of the Marikiti Market Cool Room. This state-of-the-art facility was officially handed over by the Global Alliance for Improved Nutrition (GAIN) to the County Government of Machakos in an event graced by H.E. Governor Wavinya Ndeti and GAIN Kenya Country Director, Ms. Ruth Okowa.
The project was funded by the Ministry of Foreign Affairs of the Netherlands under the Resilient Markets Project, implemented by GAIN in collaboration with the County Government of Machakos. The cool room symbolizes a significant step toward reducing post-harvest losses and enhancing access to fresh and safe produce for vendors and consumers in the county.
Why a Cool Room?
Food waste refers to food removed from the human food supply chain because of decisions and actions by retailers, food service providers and consumers. According to the United Nations Environment Programme (2024). Food Waste Index Report 2024, the world wasted 1.05 billion tonnes of food in 2022. This amounts to one fifth (19 per cent) of food available to consumers being wasted, at the retail, food service, and household level.
This massive food waste is happening despite the world facing the complex challenges of hunger and multiple forms of malnutrition, where over 30% of the world’s population is facing micronutrient deficiency, and 900 million people faced severe food insecurity in 2023, according to the 2024 State of Food Security and Nutrition in the World.
Post-harvest losses remain a significant challenge to Kenya’s food security with an estimated 30% of produce wasted before reaching consumers despite an estimated 23 million Kenyans being undernourished.
To address this paradox of massive food waste and scarcity of nutritious food, especially among low-income consumers, it is crucial for governments, businesses, development partners and individuals to take immediate action to reduce food waste.
Gaining Consensus
This informed GAIN’s strategy to partner with Machakos, Mombasa and Nakuru County Governments in Kenya and traditional food market committees to reduce food waste in those markets by constructing cool rooms for storage of fruits and vegetables. This intervention was also informed by a market and vendor survey conducted by GAIN to understand challenges in traditional food markets across Kenya. Vendors reported significant losses due to the spoilage of fruits and vegetables caused by the lack of cold chain facilities. The survey revealed that lack of proper storage not only leads to economic losses for traders but also undermines efforts to promote price stability and ensure the year-round availability of a diverse range of vegetables and fruits.
GAIN disseminated the survey findings in a stakeholder convening which resulted in consensus to construct and equip a cool room as a means of reducing food waste while at the same time securing incomes.
The County Government provided land for the facility and appointed technical staff to join the Project Management Committee (PMC). The Marikiti Market Committee, representing local vendors, selected members to oversee the project and ensure community involvement at every stage. In alignment with GAIN’s vision of improving access to healthier diets for all, GAIN provided technical support to the PMC and funds for construction and equipping of the cool room. This collaboration exemplifies how partnerships can drive sustainable solutions.
Commissioning of the Marikiti Market Cool Room
During her address, Governor Wavinya Ndeti expressed her gratitude to the Dutch Government for financing the cool room and to GAIN for their unwavering commitment to improving local food systems. She assured attendees that the county government would ensure the facility’s effective management, having already assigned three dedicated staff members to operate the cool room.
“This cool room is not just infrastructure; it’s a game-changer for market vendors and a beacon of hope for reducing food waste,” the Governor emphasized.
Addressing Post-Harvest Losses
The Marikiti Market Cool Room is designed to mitigate the persistent food wastage by:
• Prolonging the shelf life of fruits and vegetables.
• Reducing spoilage-related financial losses for vendors.
• Enhancing food safety and market cleanliness.
Marikiti Market Committee Secretary shared her optimism that the cool room will transform the lives of traders in the market and enhance access to safe and nutritious food across the county. “This cool room will help us reduce food losses, improve the quality of our produce, and increase our incomes. It gives us pride to know that such a world-class facility is here in our market,” remarked Scholastica Mbatha, the Market Committee Secretary.
Stakeholder Collaboration
The success of the Marikiti Market Cool Room depends on the collective effort of all stakeholders as emphasized by the GAIN Kenya Country Director, “This facility’s long-term impact lies in strong partnerships, efficient management, and shared dedication to its purpose.”
Governor Ndeti echoed this sentiment, urging all stakeholders to ensure the facility’s optimal utilization. “Let this cool room be a model for similar initiatives across the county and the nation,” she said.
GAIN in Machakos County
The commissioning of the cool room is a continuation of GAIN’s efforts in Machakos County since 2020, aimed at transforming food systems through technical support, infrastructure development, and capacity building.
Besides the cool room, GAIN through the Keeping Food Markets Working Project, an emergency response to the COVID-19 crisis, supported Marikiti Market to continue supplying nutritious foods amidst the crisis that led to the closure of many markets. Additionally, in partnership with the County Government of Machakos, GAIN undertook market infrastructure improvements in the market including renovating and fixing roofing sheets, renovation of the market toilet, improving drainage systems and installing handwashing stations at various entry points, along with water tanks in the toilets.
Besides these interventions, GAIN provided emergency grants worth over USD 22,000 to two women-led agri-food SMEs working in Machakos County. The support covered operating expenses such as rent, salaries, marketing, transport, and raw materials. Further support also went into the safety of personnel by procuring Personal Protective Equipment (PPE). The support helped businesses improve their cashflow, re-hire staff, and resume production.
Conclusion
The commissioning of the Marikiti Market Cool Room is a testament to the power of innovation and collaboration in addressing food system challenges. By reducing food waste, enhancing nutrition security, and supporting market vendors, the facility represents a brighter, healthier future for Machakos Town and beyond.