Kenya

WFP Kenya Country Brief, December 2016

Attachments

Highlights

  • Poor short rains season (October –December) increases the impact of drought.

  • WFP urgently requires funding to support school children and asset creation activities.

  • Due to limited funding, WFP cut monthly food rations in half for refugees.

  • WFP hosted high level missions from Government and donors.

  • Testing of nutrient-rich school meals and off-site catering started in Nairobi.

Operational Updates

  • The recent short rains season (October-December) had little rain and a poor harvest. For the semi-arid marginal agricultural counties, the situation is especially difficult because these counties depend mainly on the short rains season and their 2016 long rains season (March-June) was also poor. Furthermore, the forecast for the 2017 long rains season is unfavourable. The Government is responding with general food distributions and other relief interventions (such as livestock offtake and water trucking). The Government is urging its partners to scale up both livelihood support and activities that reinforce the coping strategies of the affected populations.

  • WFP hosted a high-level German mission that visited BMZ-funded activities in Kalobeyei, Kakuma and surroundings areas in Turkana County related to education, health and nutrition, asset creation, livelihoods and markets.

  • WFP organized a high-level retreat of the Cabinet Secretary, principal secretaries for Social Protection and Special Programmes, and seven members of the parliamentary committee on labour and social welfare. They discussed investments in social protection and opportunities to improve their impact.

  • WFP met with the Council of Governors’ ASAL committee to discuss how the county governments could take up more responsibilities in planning and budgeting of asset creation and livelihood activities.

  • WFP and several private sector partners started testing cost-efficient, nutrient-rich school meals in Nairobi, preparing regular school meals mixed with fresh food that cannot be used for export markets due to cosmetic constraints. Food will be prepared off-site in a central location. The prototype phase reached 200 children and the second phase will expand to three schools reaching 2,000 children per day.