At Kito Secondary School in Ringa, Tanzania, lunchtime is more than just a break in the school day—it’s a critical moment for nourishing young minds and building a healthier generation. Since the introduction of biofortified crops in 2020, the school has become a local model for how nutritious, locally sourced school meals can create lasting institutional and community impact.

“We started by serving porridge made from vitamin A maize in 2020,” recalls Ms. Adelia Mveyange, the school’s principal. “The boys loved it immediately—they said it tastes like it has butter, smooth and rich. And they kept coming back for more.”

Kito Secondary School, home to 139 boys and 141 girls, introduced iron-rich beans a year later. Together, these biofortified foods—procured through local agro-dealers with support from HarvestPlus and the Clinton Foundation—have done more than improve the quality of meals. They have contributed to increased student enrollment, improved attendance, and reduced absenteeism.

“We have seen a clear shift—parents are noticing the difference in their children’s overall wellbeing and school attendance. Now some even want to grow the same vitamin A maize and iron beans at home,” said Ms. Mveyange.

One of the most exciting developments is growing parental interest. As students share positive feedback about the meals at school, parents are beginning to ask how they can access the same nutritious crops. “Rather than force change, we believe in educating and building trust with parents,” Ms. Mveyange noted. “We want them to understand that vitamin A maize and iron beans are not just healthier—they are also more efficient to cook and better suited to our changing climate.”

The school has faced challenges, particularly the inability to maintain a year-round supply of biofortified crops due to limited production and rising labor costs. To address this, the school is exploring two solutions: cultivating biofortified crops on a larger school-owned plot and partnering with interested parents. The school plans to provide seeds to these parents, who will grow vitamin A maize and iron beans to supply the school.

This model will ensure a more sustainable supply of nutritious food, while also economically benefiting the families involved. Notably, vitamin A maize matures faster and is drought tolerant, making it an ideal crop in the face of growing climate-related farming challenges.

The integration of biofortified crops has also opened doors for nutrition education. Through class discussions, school assemblies, and informal peer interactions, students are learning the link between what they eat and how they perform—physically and socially.

This awareness is spilling over into households. Better communication between students and parents has led to an increased appreciation for nutrition at home. With continued efforts, Kito hopes to scale up its messaging through parent-teacher meetings and local campaigns, making nutrition education a shared community value.

The school’s vision is clear: to eventually serve only biofortified meals—and to do so through a resilient, community-driven system.

“We are working to secure more land, strengthen parent partnerships, and build a supply chain rooted in our own community,” says Ms. Mveyange. “Our goal is to feed students with foods that not only taste good, but are also nutritious.”