Globally, nearly one-third of all food produced is lost or wasted before reaching the consumer. That’s a tragedy, especially in places where food security is fragile. At Ashesi, we believe innovation can help close this gap. 

Led by faculty in food science and engineering, research is underway on antimicrobial packaging that slows spoilage and extends shelf life. By keeping produce fresher longer, we reduce post-harvest losses meaning more of what farmers grow actually reaches markets and tables. This work aligns with SDG 2, Indicator 2.4.2 (food production under integrated sustainable systems) and also supports Indicator 2.4.1 (sustainable agricultural area) by encouraging systems where waste-reduction is integral. 

At the same time, under Nkabom, Ashesi students and alumni seek to partner with smallholder farmers to introduce improved seeds, credit-based access to inputs, training in eco-friendly farming systems, and post-production supports.  

Moses Yangnemenga ‘18 founded the Tieme Ndo initiative, which provides improved seeds, pesticides, and fertilizers to farmers on credit. Over 100 farmers across four communities are enrolled, with results showing significant yield improvements with one farmer seeing a 150% increase in output. Christian Hakizimana ’22, an Ashesi Health & Care Initiative Invubator Fellow, runs Hakikris, a premium local rice brand in Burundi that has delivered over 280 tons of clean, packaged rice across East Africa contributes to sustainable agriculture by enhancing productivity and supporting small-scale farmers in adopting better farming practices. 

Together, these stories show Ashesi’s dual approach: we don’t just help grow more, we help keep more, and ensure that growth is sustainable, inclusive, and innovations-driven.