The publication aims at presenting best practices and lessons
learned from two programmes implemented in Kenya and in the United
Republic of Tanzania which capitalized on FAO's experience and
knowledge in inclusive food systems development, targeting both the
policy and institutional level and the direct support to value
chain actors (i.e. SMEs). The focus of the programme was twofold,
covering both the policy level (through improved inter-sectoral
coordination and capacity building of institutions) and the pilot
of inclusive investments strategies by small and medium
agro-industries to source from small-scale producers. Four food
subsectors were selected, based on their nutrition relevance in the
national and local consumption patterns and on their economic
potential for small-scale actors (red meat, white meat, soybean,
rice, maize and edible oils).
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