Africa continues to face the highest levels of hunger globally, with 20.4% of its population —nearly 300 million people — affected in 2023. Projections indicate that by 2030 more than half of the world’s 582 million chronically undernourished people will be in Africa — a staggering 130 million more than pre-pandemic estimates. These figures highlight the urgent need for targeted interventions to address Africa’s growing food insecurity crisis.
In Rwanda, compounding this crisis, nearly 40% of its food production is lost or wasted annually, despite the nation’s reliance on agriculture, which employs more than 70% of its population and contributes 33% to GDP. This food waste crisis highlights an urgent need for sustainable solutions rooted in circular economy principles, which emphasize minimizing waste and maximizing resource use through reuse, recycling and efficiency.
Small and medium enterprises (SMEs) are poised to play a pivotal role in addressing these challenges. Representing 98% of businesses in Rwanda and contributing 41% of private sector jobs, SMEs are vital to the country’s economy. Yet, many of these businesses face barriers such as limited resources, technical capacity and market access, hindering their adoption of circular business models.
The Circular Food Systems for Rwanda Project, funded by the IKEA Foundation and led by WRI, is unlocking this potential by supporting SMEs to drive the transition toward a circular food economy. The project’s SME Facility provides critical resources, including education, technical assistance and networking opportunities, enabling businesses to innovate and thrive.
In June 2023, the SME Facility selected its first cohort of seven SMEs and paired them with technical experts to develop sustainable, circular practices. These businesses received tailored guidance on enhancing resource efficiency and reducing waste across their operations.
In 2024, the SME Facility selected the second cohort made up of 13 SMEs. These SMEs are now contributing to a zero-waste food economy through climate-smart technologies, innovative crop development and other circular practices that bolster food security and economic resilience.
Rwanda’s unique position as a leader in sustainable development is enhanced by this project. With 164 kilograms of food wasted per person in Rwanda annually, according to UNEP’s Food Waste Index Report 2021, the transition to circularity offers immense social, economic and environmental benefits. Beyond reducing waste, circular food systems create new job opportunities, climate resilience, and improves] livelihoods for small-scale producers who form the backbone of Rwanda’s agricultural sector.
The Circular Food Systems for Rwanda Project demonstrates the power of SMEs to transform challenges into opportunities. By equipping businesses with the tools to adopt circular principles, the project is fostering a food system that is resilient, inclusive, and sustainable.
Meet the 13 SMEs in our second cohort, dedicated to advancing sustainable agriculture and fostering circular food systems. Their innovative approaches not only address the needs of people, nature and climate but also empower these entrepreneurs to drive meaningful impact in their communities and beyond.
1) Gisuma Coffee Cooperative
Gisuma Coffee Cooperative, established in 2009 and formally registered in 2010 by 56 women, supports the livelihoods of coffee farmers in Rwanda’s Western Province. Now involving 185 members and 808 non-members, Gisuma processes coffee for smallholder farmers who rely on cooperatives for harvesting and selling. Despite their Fair Trade certification, accessing international markets remains a challenge.
The cooperative says it plans to leverage Circular Food Systems for Rwanda’s (CIRF) technical assistance to boost business development and environmental sustainability. Their key goals include turning waste coffee pulp into compost for local farmers and expanding market access and financial connections. Gisuma currently processes up to 350 tons of coffee cherries and employs four staff and 30-40 seasonal workers.
2) Domestica
Located in Gasabo District, Domestica was founded by health care professionals in 2021 to address community malnutrition through sustainable protein production. The farm, which employs four full-time staff, integrates innovative practices such as hydroponic farming, which allows for rapid feed production on minimal land, and solar-powered irrigation to enhance water efficiency. By converting agricultural waste into feed pellets and compost, Domestica reduces costs and supports local farmers. While they’ve faced challenges with techniques like Black Soldier Fly farming, the team says the CIRF training will help them improve these methods and incorporate new ideas, including sustainable grass cultivation for their goat herd and expanding market access. They aim to create a model that scales and promotes better health through accessible protein.
3) CACPN (Center for Agroecological Practices and Conservation of Nature)
Founded in 2018 by Isaac Mubashankwaya after he completed his doctorate in agroecology, CACPN embodies eco-conscious farming. It features diverse practices: horticulture, a nursery producing crops and tree seedlings, and various livestock including indigenous poultry, goats and merino sheep. The center also houses mushroom production managed by local youth and utilizes compost and vermicompost made from cow manure and post-harvest mushroom waste. These efforts support its eco-friendly ethos and reduce external inputs, such as chemical fertilizers.
CACPN, which employs eight full-time and 25 part-time staff while incorporating 30 interns annually, aims to boost environmental conservation through farmer training and community engagement. Mubashankwaya says he is hopeful about the impact of the CIRF training on his business, with existing meetings already proving inspirational. He says he anticipates that the training will strengthen both CACPN’s operations and its role in the local farming ecosystem and embolden his marketing opportunities.
4) Njordfrey
- Location: Kayonza District
Located in Kayonza District, Njordfrey launched in 2020 to revolutionize food production in Rwanda through aquaponic farming. This circular system uses fish waste to nourish plants, which, in turn, filters and purifies water, allowing for continuous, efficient and water-saving farming.
Aquaponics offers a solution to the challenges of unpredictable weather, soil degradation and limited growing space, ensuring year-round harvests of both nutritious vegetables and fish protein. Though installation costs are high, Njordfrey says this is a strategic long-term investment that boosts yields and minimizes traditional labor. They continue to explore innovative ways to maximize output and minimize waste, such as developing packaging for their produce.
5) SOUK
Based in Kigali, SOUK is dedicated to boosting Rwanda’s agricultural export market and improving farmer incomes. By growing and exporting premium crops like avocados, beans and chilies, SOUK pays local farmers double the usual market rate. The organization partners with out-growers, providing training, technical irrigation support and quality control to ensure consistent output. SOUK currently exports 600 tons annually to countries like the UK and UAE, aiming to double this by the end of 2024.
Committed to circular practices, SOUK works on enhancing soil health and minimizing waste, with future plans that include turning avocado byproducts into oil for additional revenue. They currently employ 300 people across five sites, including the Southern Province, Nyanza District and Eastern Province, Gatsibo district, with an additional 1,200 people working as out-growers.
6) Virunga Biotech
Established in 2017 and based in Rwamagana, Virunga Biotech has set out to strengthen Rwanda’s agricultural exports to Europe. Specializing in chili production, they have introduced an advanced bubble and ozone washing system that meets stringent European standards, enhancing both the quality and market readiness of their produce. This technology also benefits local farmers by reducing costs typically associated with shed nets required for pesticide control.
Virunga processes up to 60 metric tons of produce daily and is now planning to diversify into exports of avocadoes, broccoli and perishable items like French beans. As part of the CIRF training, the company is exploring sustainable solutions for energy use and waste management to optimize efficiency and limit landfill needs. Virunga Biotech currently employs seven full-time staff and 551 casual workers, positioning itself as a vital link between local farmers and international markets.
7) Classic Farm
Classic Farm, founded in 2019 in Kigali by engineer-turned-entrepreneur Seraphin Nsengiyumva, embodies a commitment to bolstering food security in Rwanda. What began as a small tomato greenhouse has grown into a modern agricultural site incorporating diverse crops and a fish farm that maximizes production through circular practices, such as reusing fish effluent for crop irrigation. Nsengiyumva’s dedication to innovation and sustainable methods led him to develop organic compost from locally sourced animal manure and fish farm byproducts.
Though he faced challenges, such as experimenting with urea fertilizer, he says he values collaborative learning to improve practices. With plans to incorporate Black Soldier Flies for added crop nutrition, Classic Farm aims to enhance yields, reduce soil pollution and contribute to employment and food sufficiency. The farm employs six full-time staff and continues to pioneer sustainable agriculture within the community.
8) Elim Farm
Elim Farm is dedicated to food security and waste reduction. Led by Alphonse Kizihira, the farm addresses the challenge of post-harvest loss by innovating storage and processing methods to extend crop longevity.
Elim farm includes 10 hectares of banana plantations, 19,000 coffee trees, many of which are intercropped with the banana trees to enhance growth, 7 hectares of mangoes, 1.5 hectares of macadamia trees, and 3 hectares of forest, with the remaining land growing beans and maize. They also have 40 beehives, 20 modern and 20 local, which, combined produce approximately 80kg of honey per month.
With circular practices like intercropping and using compost from animal manure, Elim optimizes crop growth sustainably. Although the farm faces irrigation and energy challenges, it is leveraging CIRF support to explore biogas and other solutions. Elim Farm employs five staff and up to 50 casual workers daily.
9) Holy Agriculture
- Location: Ngoma District, Eastern Province,
- Contact: Jean Claude Munyaneza Kabaiza
- Gmail: elimplusltd@gmail.com
Nestled on Lake Sake’s shores in Rwanda’s Ngoma District, Holy Agriculture was founded by Jean Claude Munyaneza Kabaiza, a former Ministry of Agriculture official. Inspired by the need for quality seed production, the farm provides improved orange sweet potato and cassava seeds to boost yields and combat malnutrition locally. Beyond seeds, the farm grows crops like bell peppers and raises livestock, employing circular practices such as turning crop residue into animal feed.
With a focus on post-harvest processing, Holy Agriculture aims to reduce waste and enhance food security. Jean Claude says he plans to leverage CIRF training to expand knowledge and adopt innovative practices for sustainable growth. The farm employs 10 permanent staff and up to 50 casual workers.
10) Rwanda BioSolutions
Rwanda BioSolutions transforms waste into high-quality, affordable compost to support sustainable farming and soil health. Using a blend of rabbit manure, household waste and local dumpsite materials, they accelerate decomposition with microorganisms, producing compost in a fraction of the usual time. By providing an affordable alternative to inorganic fertilizers, they aim to help farmers improve yields without depleting soil quality.
They also run community programs on waste management and organic practices, and support teen mothers in farming. With the CIRF training, Rwanda BioSolutions is exploring circular innovations to overcome logistical challenges and expand impact. The team includes 2 permanent staff, 4 part-time staff, and 30 casual workers.
11) Triumvirate
Founded by university students to combat child malnutrition in Rwanda, Triumvirate produces sambaza fish flour — a protein-rich, shelf-stable food ideal for young children. Sambaza flour, made from sardine-like fish, provides essential nutrients at a low cost, supporting local communities and reducing Rwanda’s dependency on imported protein additives. The company is now expanding to incorporate fortified vegetables and cereals.
Through CIRF training, Triumvirate aims to adopt circular practices, using waste and resources efficiently for sustainable growth. Triumvirate employs seven full-time staff and partners with nearly 200 women in cooperatives, producing 50 tons of sambaza flour annually.
12) ZEAN
ZEAN is transforming post-harvest losses into economic opportunities by processing maize and bananas into products with longer shelf lives, like maize flour and banana chips. By purchasing crops by weight rather than sight, ZEAN ensures farmers receive fair, stable prices, enabling them to reinvest in their farms. Partnering with six cooperatives and over 1,560 farmers, ZEAN produces 40 metric tons (88,000 pounds) of banana chips and 108 metric tons (238,000 pounds) of maize flour annually. Always innovating, ZEAN is exploring new ways to repurpose waste, such as using banana peels and converting cooking oil into fuel. ZEAN employs 26 full-time staff and 76 casual workers.
13) INEZA
INEZA, founded in 2021 in Muhanga, Southern Province, Rwanda, is a youth-led enterprise dedicated to improving community health and wealth through mushroom farming. They produce 800–2,000 mushroom kits monthly, selling over 60% to local farmers and using the remainder to grow fresh mushrooms, yielding 50 kilograms (110 pounds) per month. Operating from a small residential property, they plan to scale operations at a new site next year.
INEZA’s process relies heavily on agricultural inputs used for creating a substrate—the material in which mushrooms grow by providing nutrients and support. In mushroom farming, substrate creation typically involves combining organic materials like crop residues, which are sterilized and prepared to promote mushroom growth.
Historically, there has been heavy reliance on cotton husks, imported from Tanzania, as a key substrate ingredient. Recently, Rwandan innovators have started using locally sourced materials like coffee pulps and bean husks to supplement the mix, reducing input costs while embracing circular economy principles.
However, cotton husks still constitute a critical 50% of the substrate, meaning production remains constrained by slow import processes. A smoother supply chain would enable better production efficiency and facilitate business growth.
One area of supply that the team are managing for themselves is the need for mycelium. Currently provided through the Rwanda Agriculture Board (RAB), they are exploring the development of a separate supply for their business at a lower cost.
With ambitions to explore mushroom processing and export opportunities, including markets in Kenya, they aim to reduce post-harvest loss and expand their market reach.
Committed to sustainability, INEZA has embraced circular practices, such as vermicomposting household and organic waste through their Zero Waste Management Project. This aligns with Rwanda’s environmental goals of waste reduction, improved soil health, and job creation for youth. The business employs three full-time staff and 20–30 part-time workers annually.