photos courtesy of Yasu Morimoto and Patrick Maundu

This project aims to address knowledge gaps hindering the sustainable use of underutilized indigenous food species such as fruits, vegetables, and mushrooms in Kilifi County, Kenya. Despite the potential to enhance food security, nutrition, and climate resilience, indigenous food species remain under-researched. The project will use a multidisciplinary approach, combining scientific research and citizen science to document infraspecific variation,  ecological traits, propagation methods, and seasonal behaviour of some 20 priority species.

Key partners include the National Museums of Kenya, Kilifi County Government, local research institutions, and community groups like the Council of Elders for Sacred Kaya forests. Expected outputs include species profiles, seed and seedling hubs, data publication in open-access biodiversity databases (e.g., GBIF, TRY, Harvard Dataverse), training materials, and a peer-reviewed publications. By promoting local participation, policy engagement, and data sharing, the project aims to enhance biodiversity conservation, strengthen local food and nutrition security, and build a foundation for future research and value chain development.

The immediate objectives for the Filling Knowledge Gaps for Indigenous Food Plants in Kenya project are:

1. To fill knowledge gaps in selected species including species variation, ecological characteristics and distribution, and to document their socio-economic, cultural, environmental and health benefits as potential incentives for conservation. 
2. To build a body of knowledge on seeds of the selected species, including seed-sourcing, preservation, propagation, characterization and management practices, both in the wild and on farms and to establish four community-managed seed and seedling hubs to support community fruit and vegetable planting material. 
3. To build capacity in species and habitat/ecosystem conservation and sustainable use among community members, community groups, county staff and other key stakeholders, through participatory studies and case studies based on habitat protection, sustainable use, cultivation of species on farms, and exploring agroforestry systems.
4. To make available the knowledge gained and share it in a variety of platforms and outputs including species profiles, biodiversity database, global platforms like TRY, Harvard Dataverse and GBIF, scientific publications, outreach materials for farmers including training manuals for local community groups and county staff. 

Patrick Maundu is an ethnobotanist at the National Museums of Kenya, specializing in biodiversity conservation and traditional foods. His research leverages indigenous knowledge to enhance community biodiversity, improve landscape management, and promote sustainable resource use. From 2001 to 2010, Maundu led a multi-institutional framework across 10 African nations, focusing on underutilised traditional vegetables and dietary diversification. This project successfully revitalized the production and consumption of African leafy vegetables, transforming them from overlooked species into market foods. Currently, he is collaborating with others to study how underutilised plants can be used to sustainably improve household health, community livelihoods, and biodiversity management.