“I feel so proud,” says Eunice Kimiya, a beneficiary farmer from Vihiga, Kenya, “I was wasting a lot of money going to the market buying vegetables, and [now] I just harvest my own vegetables…”
Growing vegetables in their own kitchen gardens, members of five farmer groups in the Vihiga County of Western Kenya are learning to enrich their daily diet while saving money. This was the key concept behind the Bioversity International and Biovision initiative Diversity from field to fork, which covers the entire supply chain by providing trainings on growing, producing and marketing high-quality seeds from traditional varieties of leafy vegetables, and to Community Health Volunteers on advising others on what constitutes a balanced diet.