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Nutrition & Food Security
Adequate nutrition should be a right. Two meals a day at Bright Light are often a student’s primary source of nourishment.
At Bright Light Academy, learning is only one part of a holistic, primary and elementary education. Our staff of 10 ensures small classes as well as nutritional and medical support, proper hygiene, and effective sanitation. The health of young children in Rusinga is influenced by multiple factors such as socio-economic status, access to healthcare, and the availability of nutritious foods. Bright Light Academy recognizes food security, along with available clean water, as vital elements to support the healthy growth and development of our students.
Our food program offers students two free meals a day: scones or porridge with added soy powder and ground nuts for protein in the morning, and a variety of food for their second meal on different days, depending on the season. Rice, beans, and cabbage are staples, and kale is grown sustainably in our very own smart farm garden but only in a limited amount so far. Increasing daily protein and dark leafy greens are essential for healthy growth, especially in this area of Kenya where many parents cannot provide enough food for their children.
Other vegetables are purchased at the local farmer’s market. Citrus fruit and potassium-rich bananas add needed vitamins to their diet. Twice weekly protein
from locally sourced fish or eggs improves physical vigor, energy, and mental aptitude.
The Bright Light CBO also serves the Rusinga community by teaching sustainable gardening skills to students and their families. They learn how they can grow food at home on small amounts of land with high yield using less water.
For several years food was cooked over an outdoor fire pit. Overuse of firewood has depleted local resources and increased respiratory illness among the Rusinga population, including students in the Bright Light compound. With a generous donation, our two wonderful cooks, Irina and Rosalie, now have a kitchen with a stove large enough for them to prepare food more efficiently for over 80 students and 10 staff every day. Greatly reduced use of firewood protects the local environment and the health and safety of our cooks, staff, and students.
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