Local actors’ perspectives on sustainable food value chains: evidence from a Q-methodology study in Kenya

Maíra Finizola e Silva (), Sophie Van Schoubroeck, Jan Cools, Danstone Ochieng Aboge, Matilda Ouma, Calleb Olweny and Steven Van Passel
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Maíra Finizola e Silva: University of Antwerp
Sophie Van Schoubroeck: University of Antwerp
Jan Cools: University of Antwerp
Danstone Ochieng Aboge: Jaramogi Oginga Odinga University of Science and Technology
Matilda Ouma: Odinga University of Science and Technology
Calleb Olweny: Jaramogi Oginga Odinga University of Science and Technology
Steven Van Passel: University of Antwerp

Journal of Environmental Studies and Sciences, 2024, vol. 14, issue 1, No 4, 36-51

Abstract: Abstract Governments and international organizations are increasingly determined to create more sustainable food value chains (SFVCs). However, only little empirical evidence is available on how SFVCs are understood. Enquiring African food value chain actors allows gathering valuable insights into their perception of sustainability, which characteristics of sustainable food value chains they prioritize, and which obstacles to a sustainable transformation they identify. By means of a Q-methodology involving interviews with 33 Kenyan respondents, four perspectives were distinguished. The first perspective, “economic productivity and growth,” prioritizes economic growth and has only limited attention to the social dimension of sustainability. The second perspective, “food security and food availability,” believes that ensuring food security should be the key goal of SFVCs. The third perspective, “environment first,” is dedicated to the environmental dimension of sustainability; the perspective implies that protecting natural resources is the primary way to sustain this level of production. The fourth perspective, “transformative knowledge,” entails that by innovating and sharing knowledge, food value chains can become more sustainable in different areas. Overall, this study provides reliable insights into how Kenyan food value chain actors perceive sustainability in their sector and which elements they believe should be prioritized when rethinking food systems. The study results are valuable for policy-making to further define an SFVC in Kenya and to pave the way for a sustainable transformation of the food sector in developing countries.

Keywords: Sustainable food value chains; Food systems; Stakeholder perspectives; Q-methodology; Africa (search for similar items in EconPapers)
Date: 2024
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DOI: 10.1007/s13412-023-00854-5

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