The Ministry of Health has set up a new national committee to spearhead tougher action on unhealthy diets, in what signals a broader shift toward prevention of non-communicable diseases across the country.
In a statement on Thursday, the Ministry of Health announced the establishment of the National Food Environment Policies Steering Committee, saying the body was formed “to strengthen policy action on unhealthy diets and tackle the growing burden of non-communicable diseases (NCDs) in Kenya.”
The Committee held its inaugural meeting on February 26, 2026 at a Nairobi hotel. The session was presided over by Joel Gondi, Director of Primary Health Care, on behalf of Director General for Health Patrick Amoth.
According to the Ministry, the Committee has been mandated to provide “high-level oversight, coordination and policy guidance for the development and implementation of a coherent and legally robust package of food environment policies and regulations.”
Its work will focus on several key areas aimed at reshaping how food is produced, marketed and consumed.
These include “front-of-pack nutrition labelling, restricting the marketing of unhealthy foods and beverages to children, elimination of industrially produced trans fats, fiscal measures to promote healthy diets, establishment of healthy public food procurement standards, and reformulation of food products to improve their nutritional quality.”
Health officials said the approach targets the wider food system rather than placing responsibility only on individual choices. The aim is to address the conditions that make unhealthy options widely available and heavily promoted.
In remarks delivered by Gondi, the Director General warned that Kenya is dealing with a double challenge. He said the country continues to face undernutrition in some communities while also recording rising cases of overweight, obesity and diet-related illnesses such as diabetes, cardiovascular diseases and cancers.
He further noted that the widespread availability and aggressive marketing of foods high in sugar, salt and unhealthy fats have shaped a food environment where unhealthy choices are often the easiest, fuelling the country’s growing NCD burden.
Non-communicable diseases, including diabetes and cardiovascular illnesses, are becoming a growing concern even as parts of the population still struggle with lack of adequate nutrition.
The Ministry said the new Committee is aligned with existing national frameworks, including the Kenya Health Policy 2014–2030, the Kenya Nutrition Action Plan and the National NCD Strategic Plan. It also builds on the recently approved Kenya Nutrient Profile Model (2025), which sets out the scientific criteria for identifying and regulating unhealthy food products.
By using the nutrient profile model, authorities intend to clearly define which products may fall under specific controls such as labelling rules or marketing limits.
The Steering Committee brings together representatives from government ministries, regulatory agencies, research institutions, civil society groups and development partners. The Ministry described it as a multi-sector effort designed to ensure policies on labelling, marketing and food procurement are applied consistently across institutions.
Officials said coordinated action is essential if reforms are to be effective, especially in areas that cut across health, trade, education and public procurement.
The Committee has now been formally declared operational, marking a new phase in Kenya’s strategy to prevent disease before it develops. The focus on early action reflects a wider public health shift toward reducing long-term treatment costs and easing pressure on the health system.
By addressing issues such as trans fats, food marketing to children and standards for food served in public institutions, the Committee’s work is expected to influence what foods are promoted, sold and provided in both public and private spaces.
As the country works to confront both undernutrition and rising cases of diet-related diseases, the Ministry’s latest move points to a more coordinated effort to shape a healthier food environment and reduce risk factors linked to non-communicable diseases.
