African Food Innovations:
PARTNERING FOR A SUSTAINABLE FUTURE

From creating best-fit agri-food technologies and reducing environmental footprint to designing new business models, the INCiTiS-FOOD project will create an inclusive food system in African cities and towns.
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Technology deployed in LL

Technology deployed in LL

A combination of aquaponics and hydroponics, integrated into a closed-loop system.
Crops

Crops

Fish, Insects and Horticultural crops
Target stakeholders

Target stakeholders

Farmers and their Associations, Researchers, and Consumers.

Egerton University Living Lab

Situated in the city of Njoro, Nakuru County, Kenya, Egerton University holds the distinction of being the oldest institution of higher learning in the country. Originally established as a Farm School in 1939 by Lord Maurice Egerton of Tatton, it underwent significant growth and transformation over the years. By 1950, the school had evolved into an Agricultural College, offering diploma programs to its students. The Living Lab at Egerton University is a dedicated undertaking within the broader INCiTiS Food Project Living Lab. Its primary focus is to establish a sustainable and circular food production system. This initiative aims to combine aquaponics and hydroponics, two innovative farming techniques, in order to create a fully integrated circular flow for food production.

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Supporting innovative food systems and innovators:
Living Labs for Africa’s food systems

Within 4 years, leaning on a robust approach that prioritizes interdisciplinary research, stakeholder-led initiatives, and collaboration between Europe and Africa, INCiTiS-FOOD will empower communities and champion environmental justice. Furthermore, the project will empower communities by creating opportunities for them in agri-food supply and value chains. A core part of the INCiTiS-FOOD’s collaborative multi-actor approach are the 8 Living Labs located in 6 countries across 3 African regions: East: Kenya; West: Ghana, Nigeria, Sierra Leone; Central: Cameroon, Gabon. Living labs, in contrast to a traditional laboratory operate in a real-life context with a user-centric approach, will be turned into incubators and accelerators of innovation that will be used beyond the project’s duration.

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LATEST POSTS FROM OUR BLOG

Eating Healthy at Egerton Living Lab

We are once again bringing the news from Egerton Living Lab! Sustainable agriculture is transforming people in Nakura. Farmers are now eating healthy food during well-deserved breaks, after all the hard work they have done.
Successful Cowpea Harvest at Egerton Living Lab

At Egerton Living Lab, an onboarded farmer presents his second crop, cowpea. The same farmer already had one successful tomato harvest last year at this Living Lab. It is organically grown using fish waste and black soldier fly (BSF) frass, offering a healthy and sustainable
Black Netting Cover Initiatives

New initiatives are introduced at our Living Labs! This time black netting covers have been implemented to effectively reduce light intensity within the tanks. The aim of this innovation is to:
  • Create a more controlled environment
  • Ensure the well-being of the living world
  • Secure optimal growth
Students Visiting the Egerton University Living Lab

The Egerton Univeristy Living Lab welcomed students from local agricultural schools for a practical learning experience. The students were introduced to innovative farming methods and sustainable practices directly within the Living Lab environment. Teaching children about sustainability from an early age is crucial, and the
Egerton University Living Lab in the Spotlight

Egerton Living Lab was showcased at the 3rd Multisectoral Conference and Exhibition on Research, Science, Technology and Innovation in Nairobi City, Kenya. The event was a great chance for the Living Lab team to interact with researchers across the globe and share their knowledge on

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From creating best- fit agri-food technologies and reducing environmental footprint to designing new business models, the INCiTiS-FOOD project will create an inclusive food system in African cities and towns.