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Improving farmers’ diets

Female farmer

Our commitment

Improve food availability and dietary diversity among the farmers who supply us


Farmers may use all their available land for income-producing crops, opting to purchase foods for their family diets that may not be nutritionally balanced. We can help farming families and their communities by sharing information on balanced diets and health and by increasing access to options that support healthier choices.

Demonstrating our commitment

Every farming region is different. We tailor our interventions to create the most impact for the challenges people face where they live. We have focused on building strong relationships with dedicated local partners who can deliver and amplify our impact. Our work around the world includes:

  • Kitchen gardens to enhance household nutrition and food security.
  • Connecting more farmers with local markets in Kenya.
  • Empowering women in business with the FarmStrong Foundation in Côte d’Ivoire.
  • Food bank donations to support over 7500 households in Mexico – including those in rural communities – through our partnership with the Bancos de Alimentos de México.
  • Teaching crop diversification to farmers in the Philippines.  

We have also developed pilot projects to help us understand how best to work toward our vision of dietary diversity for farming communities. The pilots were disrupted by the COVID-19 pandemic, but we continue to foster our relationships with local partners and will keep working to meet our objective as soon as circumstances allow.

Supporting food security in Kenya

Since 2017, our Farmer Family Nutrition pilot program in Kenya has trained 657 farmers in basic nutrition and setting up kitchen gardens and a further 535 in cooking healthy meals. The percentage of households experiencing food inadequacies for at least three months of the previous year reduced from 57% in 2017 to 40% in 2020. Consumption of fish, meat and eggs increased from less than 1%, 22% and 10% to 15%, 43% and 58% respectively. Consumption of legumes also increased from 62% to 89%.

In this time, the household adoption of kitchen gardens has increased from 52% to 87%, with more than 90% of farmers reporting the kitchen garden training as useful. However, the farmers also reported longer dry periods than before and so access to water for irrigation has been a limiting factor. While 60% of families reported that COVID-19 had affected their food security (increased food demand at home, income reduction), 81% felt that the Farmer Family Nutrition program had helped maintain their dietary diversity during this time.

farmer in a field