In the framework of the Horti-Green project, a study has been carried out to explore current mechanisms and operating procedures accepted as best SCP practices in the horticultural processing industry in Kenya.

Special emphasis has been laid on the identification of costeffective practices allowing for the minimisation of energy and water consumption, the reduction of solid waste and wastewater generation and the optimisation of raw materials used in the horticultural sector. In this sense, the action has taken into consideration the Reference Document on Best Available Techniques (BREF documents) from the European Commission, paying particular attention to the BREF on Best Available Techniques (BAT) for Food, Drink and Milk Industries, and especially those BAT specifically targeted at the horticultural processing sector for the prevention, control, minimisation and recycling procedures as well as the re-use of materials and energy.

On the other hand, initiatives regarding the inclusion of social and economic aspects in the management of horticultural production processes have be analysed too (Corporate Social Responsibility practices, Responsible Supply Chain Management, Social Practices, Business and Human Rights, etc.).

Moreover, an analysis of other initiatives focused on improving the sustainability in the food sector, with a special emphasis on Switch Africa Green, Switch Asia and SwitchMed projects has been performed as collaboration with other funding EU, African and Asian initiatives is a major target of the proposed project to establish an active exchange of knowledge, to exploit synergies and learn from previous experiences.

Finally a set of recommendations have been selected considering their relevance to Kenya’s context, their cost-effectiveness, the likeliness of adoption by private operators and the environmental, social and economic hotspots to be addressed.