Small and medium size business enterprises (SMEs) are the linchpin in systems of food provisioning in sub-Saharan Africa. These businesses occupy the middle of the agri-food chain and face a food security conundrum: they must ensure that small- holder producers of limited means can operate under fair terms while low-income consumers are supplied with affordable and nutritious food. This task becomes even more challenging when resources are scarce. This paper explores how resource-constrained SMEs arrange the terms on which both farmers and consumers are included in agri-food chains. To this end, it combines the concept of inclusion with that of frugality. We use the case of a Kenyan SME to demonstrate how a focus on frugality can advance our understanding of how business practices create thriving business relationships with smallholders while simultaneously ensuring access to affordable food for consumers. We additionally identify what conditions for inclusion emerge from this type of dynamic business practices. Our perspective departs from assessing induced organisational interventions, such as contract farming or cooperatives, which deliberately shorten the agri-food chain, thereby overlooking the skillful practices being employed by business actors in the middle of the chain.
Journal Title: Journal of Agricultural and Environmental Ethics
Publication date: 2023
Article title: Connecting the Concepts of Frugality and Inclusion to Appraise Business Practices in Systems of Food Provisioning: A Kenyan Case Study
Authors: Vellema, S., Schouten, G. & Knorringa, P.
Cite this article as: Vellema, S., Schouten, G. & Knorringa, P. Connecting the Concepts of Frugality and Inclusion to Appraise Business Practices in Systems of Food Provisioning: A Kenyan Case Study. J Agric Environ Ethics 36, 16 (2023). https://doi.org/10.1007/s10806-023-09913-x
Keywords: Food and nutrition security, Value chains, Inclusive development, Food systems