Informal Food Economy

In Kenya, the informal economy isn’t a side note - it’s the foundation of daily life.

In this online gallery, you’ll hear from five people who work along the food-to-fork value chain in Kenya. This journey begins on the farm and ends in the city, with a worker enjoying a bowl of maize meal and bean stew called ugali madondo.

By highlighting the web of connections that make up this part of Kenya’s economy, we want to bring your awareness to the daily lives and practices of those who do this work, and the extent of the informal economy itself.

The proverb Mwenye macho haambiwi tazama (meaning “One who has eyes is not told where to look,”) captures the reality of those working in this economy. It encapsulates the idea that people who are attentive and aware of their surroundings can grasp what is happening without needing explicit instructions.

As you read, take a moment to reflect.

This is not just about economics - it’s about the real lives and communities that make up our nations, and the lives of people and their resilience which defines the informal economy.

By recognising and valuing the informal economy, we can build a future where everyone’s contribution is acknowledged, and where the informal economy is seen for what it truly is: the foundation of our food systems.

Agnes is a rural farmer growing a variety of beans on a one acre section of her five acre plot of land.
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She rises early each day, caring for her crops with meticulous attention, knowing that a good harvest depends on the rains 98% of Kenya’s agriculture is still rain fed and particularly liable to poor and inconsistent rain.

With basic tools and limited access to irrigation, Agnes’ days are shaped by the rhythms of the land, but her hopes are shaped by the potential of new agricultural technology.

Without access to affordable irrigation systems and new farming technologies, Agnes’ yields are dependent on increasingly erratic weather patterns, making each season unpredictable.

Agnes hopes to one day install an irrigation system or a water pond that would allow her to grow crops year-round, securing her family’s future.

The agricultural sector provides livelihoods - employment, income, and food security needs - for more than 80% of the population.

Simon has been driving his lorry for the past five years, transporting potatoes, maize, wheat and carrots from various countryside towns in Kenya to markets in Nairobi, Mombasa and the Tanzanian border.

His days start as early as 4am, picking up goods from farmers like Agnes before navigating treacherous roads to reach urban centres.

Every trip is an adventure— from navigating potholes, to unpredictable weather, the ever-rising fuel prices to ensuring that the produce remains fresh in his truck.

Simon dreams of owning a fleet of modern, refrigerated trucks that can transport not just grains but perishable goods like vegetables and fruits, ensuring that farmers' produce stays fresh longer and can reach even further markets outside Kenya.

The agricultural sector represents 33% of Kenya’s GDP and informally employs millions of Kenyans.

Enock runs a thriving cereal business. His customers range from food stall owners to local residents who trust him for his quality products and reliable service. He sources cereals from farms over a hundred kilometres from the city, ensuring his customers have a steady supply of staples like maize, beans, and millet.
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His stall is strategically located at a section of the market that doubles up as a carwash, drawing in customers from all walks of life.

Enock faces high compliance costs and bureaucratic obstacles such as licenses and permits to sell that make it difficult to grow his business.
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He also dreams of mentoring younger entrepreneurs in the market.

The informal food economy plays a critical role in linking smallholder farmers to urban markets and other sectors. There are 30,000 ‘vibanda’ (roadside restaurants) operating in Nairobi alone.

At just 18 years old, Shani stepped into the food business after her mother's passing.
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Shani took on the responsibility of providing for eight children within the family, turning her into a determined and resilient entrepreneur dedicated to both her family and her business.

Shani’s day begins at 6 am, buying flour, boiling beans and preparing condiments for stew, knowing that she can take advantage of the midday rush.
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The rising cost of ingredients like maize flour and cooking oil, as well as customers who promise to pay by taking food on credit, make it difficult for Shani to maintain a consistent profit.

Shani dreams of expanding her business into a chain of stalls across East Africa – offering more than just ugali madondo – enabling her to afford opportunities she never could for her children and siblings like paying school fees and eventually sending her children to university.

Food service provision alone employs over 1.4 million Kenyans, significantly impacting daily life, particularly for women and youth.

Kevin is a young radio producer at the largest media house in the country and a regular at a kibanda (food stall) near the office.
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The affordable, delicious meals keep him coming back, and the openness and transparency with which the food is prepared makes him trust its freshness.

Despite his enjoyment of the food, Kevin is concerned about the transient nature of the vibandas around him. He wishes that vendors could enjoy legal protections that would allow them to grow into established businesses.

Kevin dreams of a future for radio that blends tradition and innovation. He would like to play a part in shaping interactive audio experiences that will keep the medium relevant, flexible, and adaptable to future audience needs.

Despite the informal food economy being so visible and critical to our lives, it is still often overlooked, misunderstood and under-appreciated.

By distinguishing the ‘informal’ parts of the food economy we can create an unintended distance, making it seem like a separate entity.

In reality, the informal economy is inseparable from the overall economy - it’s the backbone that holds communities together, sustains livelihoods, and fuels entrepreneurship and innovation.

The informal food economy also plays a critical role in addressing broader issues such as food security, food price inflation and nutrition.

For millions of urban Kenyans, access to affordable, nutritious food is only made possible by the informal food economy.

It is crucial we address the challenges which are preventing us from reaching a thriving future food economy.

The experiences presented on this online gallery were part of an immersive multi-sensory exhibition hosted by the Netherlands Food Partnership at World Food Day 2024. The insights presented were built from earlier research on The Future of Work in the Informal Economy in Kenya. This was done in partnership with Kenyan partners Laterite, Procol Kenya, Ideas Unplugged, and Busara, with seed funding from TRANSFORM (Unilever, FCDO, EY).

We identified mechanisms that could achieve policies and programmes that recognise and support the informal economy’s vital contributions.

These mechanisms include:

- Providing access to ‘friendly’ and affordable credit;
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- Investment in ‘good quality’ infrastructure; and
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- Legal frameworks that protect and empower informal operators.

Let’s continue the conversation.

If you’re working in food systems or across informality, we’d love to hear your thoughts and ideas. Reach out by sending an email to partnerships@hellobrink.co to join us in reimagining food systems for the future.