In December 2024, the INCiTiS-FOOD project launched its first Open Call, inviting external consortia to propose solutions based on circular agri-food technologies implemented within the project. The aim was to support practical, locally grounded projects that apply approaches such as hydroponics, aquaponics, and insect farming. Selected consortia receive funding to implement their ideas and contribute to more sustainable city-region food systems.
Among the selected projects is SHReVeG (Smart Hydroponics for Resilient Vegetable Growing), implemented in Kenya. The project focuses on introducing smart indoor hydroponic systems that help farmers and young people grow vegetables in a more controlled, resource-efficient, and climate-resilient way. By combining hydroponic technology with digital monitoring tools, SHReVeG explores how innovative food production systems can strengthen local food security while creating new learning and economic opportunities.
Growing Vegetables Beyond Traditional Farming
SHReVeG was developed in response to several challenges faced by small-scale farmers in Rongai Sub-county, Nakuru County. The area experiences increasingly unpredictable rainfall patterns, prolonged drought periods, and growing pressure from pests and diseases. At the same time, nearby flower farms contribute to concerns about pesticide exposure and environmental contamination.
To address these challenges, the project introduces indoor hydroponic farming, a method that allows vegetables to grow without soil. Instead, plants receive water and nutrients directly through a carefully managed growing system. This controlled environment helps reduce exposure to soil-borne diseases, minimises pesticide use, and enables production throughout the year, regardless of weather conditions.
Hydroponic systems are also known for their efficient use of resources. Water is delivered directly to plant roots through drip irrigation and can be recirculated within the system, reducing waste while supporting healthy crop growth. Vegetables such as leafy greens, herbs, and other high-value crops can be produced in relatively small spaces, making the technology particularly relevant for urban and peri-urban food production.
Combining Smart Technology with Practical Learning
A key feature of SHReVeG is its integration of digital technologies into food production. The project incorporates web-based monitoring tools that allow users to track important factors such as water quality, nutrient levels, and environmental conditions in real time.
These technologies are not introduced as standalone innovations but as practical tools that support better decision-making. Farmers, students, and instructors can observe how changes within the system affect plant growth and learn how data can be used to improve production efficiency.
Training activities form an important part of the project. Participants are introduced to both hydroponic farming techniques and digital farm management skills. Through workshops, demonstrations, and hands-on experience, they learn how to operate hydroponic systems, monitor crop performance, and apply precision agriculture practices.
This combination of technology and capacity building helps ensure that knowledge remains within the community and can continue to support future innovation.
Supporting Youth, Education, and Local Food Systems
SHReVeG places a strong emphasis on youth engagement and knowledge sharing. The project is implemented in partnership with Rongai Teachers Training College, creating opportunities for students to gain practical experience with modern agricultural technologies.
By introducing hydroponics into educational settings, the project encourages young people to explore careers in agriculture, agribusiness, and agri-tech. Students gain exposure to emerging farming methods while developing skills that can be applied in both commercial and community-based food production.
Beyond education, the project also contributes to local food systems by increasing access to fresh vegetables produced close to consumers. Indoor hydroponic production can help reduce vulnerability to climate-related disruptions while supporting more stable vegetable supplies for local markets.
The project additionally seeks to create economic opportunities through training, entrepreneurship, and value-added agricultural activities, helping strengthen livelihoods within the community.
The Partners Behind the Project
SHReVeG is implemented by a consortium of two organisations that bring complementary expertise to the initiative.
Jua Farm Umoja Youth Self Help Group serves as the consortium leader and contributes extensive experience in community-based agriculture, youth engagement, and local food production. The group has been actively involved in agribusiness activities, including vegetable cultivation and food processing, and plays a central role in implementing the hydroponic systems.
Rongai Teachers Training College contributes educational expertise and provides a platform for integrating hydroponic technologies into training and learning activities. Through its involvement, students and instructors can participate directly in practical demonstrations, capacity-building activities, and knowledge exchange.
Together, the partners combine practical farming experience with educational outreach, creating a strong foundation for testing and scaling innovative food production approaches.
Looking Ahead
Through its activities, SHReVeG explores how smart indoor hydroponics can support more resilient vegetable production in areas facing climate and environmental challenges. By combining controlled-environment agriculture, digital monitoring tools, and community-based learning, the project demonstrates how technology can be adapted to local needs while supporting sustainable food production.
As implementation progresses, SHReVeG will continue contributing valuable insights to the broader INCiTiS-FOOD mission of testing and refining circular agri-food technologies that strengthen city-region food systems across Africa.
To stay updated on SHReVeG and other Open Call winners, follow our Newsroom and explore more stories from across the project.
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