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Kyanika Adult Women Group from Kitui, Kenya. Credit: Bioversity International/S.Collins

Women at the helm of change – one-on-one with the Kyanika Adult Women Group

Kyanika Adult Women Group has been a significant stakeholder in Bioversity International’s work in Kitui region, Kenya, for almost two decades. Irene...

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Students of St Mary's School, Mundika, Kenya, lining up for their school meal and selecting African leafy vegetables over common kales. Credit: Aurillia Manjella/BFN Kenya

A win-win-win solution for conservation, nutrition and livelihoods

A recent initiative by Bioversity International and partners was shortlisted as one of top ten innovative solutions that promote change in human...

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Round two of the Gender Research Fellowship Programme takes off in Nairobi

Building on a successful first phase, the Gender Research Fellowship Programme is back for round two. This programme has been designed to strengthen...

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Market in Hanoi, Vietnam. Credit: Flickr/Rosno

Food and nutrition are moving to the city

Ann Tutwiler, Director General, Bioversity International, welcomes the 2017 Global Food Policy Report, published today by the International Food...

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Amos, head of the Itumbu group, presents the communal kitchen garden. Credit: Bioversity International/I. Otieno

Improving Vihiga County communities' livelihoods through kitchen gardens and poultry keeping

Julia Boedecker, Associate Scientist, Bioversity International, reports from Vihiga County, Kenya, about research aimed at empowering communities to...

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Termites are a good source of protein. This dish was presented by the community at a diet diversity day in Vihiga County, Kenya, where a participant explained they are eaten raw or fried. Credit: Bioversity International/J. Boedecker

Why community action to improve nutrition in Kenya includes a side order of termites

Julia Boedecker, Associate Scientist, Bioversity International, writes her latest blog from Vihiga County, Kenya, about our ongoing research to...

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Diet diversity from eating a wide array of foods. Photo taken as a chef training group in Nairobi, Kenya. Photo by Y. Morimoto

Malezi Bora – Food Biodiversity for Improved Nutrition in Kenya

The final report of the series from Vihiga County, Kenya, where a research initiative is empowering the community to better use available agricultural...

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Beverlyne Malesi, one of the 180 workshop participants in Vihiga County, Western Kenya.  Once a week Beverlyne comes with her daughter to a church in Masana to actively participate in community workshops intending to find ways to improve nutrition. Credit: Bioversity International/J. Boedecker

Community action for improved nutrition gathers momentum in Kenya

Part 2 of three special reports from Vihiga County, Kenya, where a research initiative is empowering the community to better use available...

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Francis Odhiambo, Research Assistant, Bioversity International, facilitating a training session for enumerators held in Nairobi August 2014, prior to the household survey in Vihiga. Credit: Bioversity International

How communities in Kenya are putting nutritious diversity back on the plate

Part 1 of three special reports from Vihiga County, Kenya, where a research initiative is empowering the community to better use available...

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With Bulaku Farmers and SINGI extension worker, Pamela Otieno, during a demonstration in value addition of orange-fleshed sweet potato
Credit: Bioversity International/Alessandra Grasso

Biodiversity for Food and Nutrition in Busia County, Kenya

Alessandra Grasso, US Borlaug Fellow reports on her experiences working with rural communities in Busia, Kenya, as part of the biodiversity for food...

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Kenya - Bioversity International

c/o ICRAF
P.O. Box 30677, 00100 Nairobi, Kenya

Tel. (+254) 20 722 4513
Fax. (+254) 20 722 4001

bioversity-kenya@cgiar.org