SWEAFUN: Sustainable Use of Edible Weeds for Enhanced Food and Nutrition Security

Projects

This is a two-year project with a funding of 5 million Kenyan shillings are seed money, with the first funds released in March 2024, aiming to promote the development of indigenous vegetables considered as weeds within the community. The project focuses on identifying, cultivating, and commercializing available different weed species that can be used as vegetables. These plants have been collected from Siaya, Kisumu, Kericho, Kisii and Kakamega Counties and are currently being nurtured for bulking at the Siaya JOOUST campus, awaiting distribution to interested farmers for plots development. An MSc student is actively involved in managing the greenhouse plants and conducting further plant collection surveys. The project will extend its collection efforts to cover the lake region and beyond.

Funding Source

This project is funded by the International Foundation for Science (IFS) and supported by the European Union though collaborative activities between JOOUST and Chalmers University of Technology.

Key Activities and Milestones

  • Collection and Survey (2024): Mapping and identifying the potential weed species from Siaya, Kisumu, Kakamega, Kericho and Kisii counties.
  • Domestication and Cultivation (2024-2025): Developing methods for mass production and domestication of the identified weed species at the Siaya JOOUST campus.
  • Greenhouse Management (2024-2025): Engaging an MSc student to manage the plants in the greenhouse and assist with further plant collection surveys. Laboratory analysis of the food nutrients and other phytochemicals and potential anti-nutrients.
  • Community Engagement (2025): Conducting workshops and training sessions for local communities on the benefits and methods of cultivating these indigenous vegetables.

Impact and Relevance

The SWEAFUN project addresses critical issues of food security and nutrition by promoting the use of indigenous vegetables considered as weeds. By leveraging local resources, the project aims to improve dietary diversity, enhance food security, and provide new income streams for local communities. The cultivation and commercialization of these vegetables can lead to increased economic opportunities for women and youth, fostering community resilience and self-sufficiency.