In a world increasingly threatened by food insecurity, particularly in vulnerable regions such as refugee camps, the urgency for sustainable solutions has never been more critical. Poly crises like rapid population growth, climate change, water scarcity, and shrinking agricultural land have intensified the demand for protein-rich foods that can sustain a growing global population. The Food and Agriculture Organization (FAO) of the United Nations reports that over 1 billion people worldwide suffer from malnutrition—a number that could double within the next decade if left unaddressed. In sub-Saharan Africa, the situation is particularly dire, with the number of malnourished individuals soaring from 5.5 million to 30 million over the past decade.
Amid these challenges, a research team based at Egerton University is leading the way in transforming the global protein landscape using the circular bioeconomy principle. Spearheaded by Simali Dickson with the supervision of Dr. John Nduko from the Faculty of Agriculture and support of Ms. Linnet Mwangi (Department of Dairy and Food Science and Technology), the group has embarked on a revolutionary project: producing sustainable protein from agricultural waste, a product that not only seeks to replicate the taste and texture of conventional meat but does so with minimal environmental drawbacks. This innovative research puts emphasis on product flavor and sustainability, ensuring that the plant-based upcycled protein is as satisfying as traditional meat, offering a promising alternative for a world in need of sustainable food sources.
During a recent visit to Njoro Canning Ltd, where the team is seeking industrial collaborations, Dr. Nduko shared his vision for Africa's future in global food systems. “I firmly believe in Africa’s potential as the food basket of the world,” Dr. Nduko stated. The effort of the team has garnered international recognition, culminating in an invitation to pitch their proposal at the World Food Forum in October 2024, an event organized by the Food and Agriculture Organization (FAO) of The United Nations under the Transformative Research Challenge (TRC). Egerton University student Simali Dickson will represent the team at Rome in Italy, where their innovative project has been shortlisted as a finalist to compete with other five finalists for a prize of $10,000—a testament to the potential of this research to make a lasting difference in global food systems.
While visiting Njoro canning ltd on 3rd September, Dr. Nduko and Ms Linnet Mwangi retorted that they are preparing a pitch of their idea to ensure that Simali, who will represent the team emerges victorious and bring the coveted prize to Egerton University. With this, they will use it to forge collaborations with industry for commercialization, in line with the strategic objectives of Egerton University.
