Fish Powder in Malawi’s School Meals: A Nutrition-Sensitive Innovation for the Next Generation
Dr. Shakuntala Thilsted—2021 World Food Prize Laureate and a global leader in aquatic food systems—recently spotlighted a new study by Molly Ahern and colleagues that explores the integration of fish powder into school meal programs in Malawi. This research is more than an academic exercise; it’s a practical blueprint for delivering better nutrition, equity, and sustainability in low and middle-income countries. Let’s dive into why this matters, what the study found, and how it could shape the future of school feeding worldwide.
Why Fish? Why School Meals?
Fish is often celebrated for its unique nutritional profile: it’s rich in high-quality protein, essential fatty acids, and bioavailable micronutrients like iron, zinc, calcium, and vitamin A. Yet, despite its benefits, fish and other animal-sourced foods are rarely included in school meal programs in Sub-Saharan Africa—even in countries like Malawi, where fish is a dietary staple and a critical source of animal protein for millions.
School meal programs have long been recognized for their role in improving educational outcomes, reducing absenteeism, increasing enrollment, and supporting cognitive development. But they also offer a crucial opportunity to improve nutrition and food security, especially when meals are sourced from local producers. This dual impact—on both learners and local livelihoods—makes school feeding a powerful lever for sustainable development.
The Study: Fish Powder as a Game-Changer
The study by Ahern et al. (2025) set out to answer a simple but transformative question: Can fish powder, produced from indigenous small fish species, be successfully integrated into Malawi’s school meal programs? The researchers assessed three critical dimensions of the school food environment:
- Acceptability: Would children eat and enjoy meals containing fish powder?
- Affordability: Is fish powder a cost-effective addition to school meals?
- Convenience: Can it be easily prepared and incorporated by school staff and volunteers?
Key Findings
- High Acceptability: In trials with children aged 6–13, porridges enriched with pan-roasted usipa (a local small fish) powder were enthusiastically received—about 90% of learners consumed more than 75% of their servings. Sensory ratings for taste, smell, and appearance were consistently high, regardless of whether children were from lakeshore or inland districts.
- Affordability: When fish powder was substituted for part of other protein sources (like groundnut or soya flour), the cost increase per meal was minimal—less than one US cent per student per week. This makes fish powder a realistic option for resource-constrained school feeding budgets.
- Convenience: Fish powder was easy for school volunteers to use, requiring no extra preparation time. It can be stored safely, is shelf-stable, and can be seamlessly mixed into traditional porridge recipes.
Why Small Indigenous Fish Species?
Dr. Thilsted’s advocacy for indigenous small fish species is rooted in both science and sustainability. These fish are not only nutrient-dense—providing essential vitamins, minerals, and omega-3 fatty acids—but are also affordable, accessible, and locally sourced. In Malawi, species like usipa and matemba are abundant and culturally accepted. When processed into powder, the entire fish is used, maximizing nutritional value and minimizing waste.
Moreover, small fish have a low environmental footprint compared to other animal-source foods, making them a sustainable choice for school feeding programs. By strengthening local aquatic food value chains these innovations support both child nutrition and the livelihoods of small-scale fishers and processors.
Practical Pathways: From Evidence to Action
The success of fish powder integration in Malawi’s school meals offers several practical lessons:
- Context Matters: Solutions must be tailored to local tastes, resources, and supply chains. The study’s focus on acceptability, affordability, and convenience ensured that the intervention was not only nutritious but also feasible and appealing for children and communities.
- Food Safety and Quality: The research team prioritized food safety, conducting microbial analyses and training processors in best practices. This is essential for scaling up such innovations.
- Home-Grown School Feeding: Sourcing fish powder from local cooperatives strengthens the local economy and creates a sustainable supply chain, aligning with the African Union’s flagship Home-Grown School Feeding initiative.
Looking Ahead: Nutrition, Equity, and Sustainability
As the world prepares for #UNFSSPlus4 and other global food system summits, the Malawi fish powder study stands out as a beacon of context-relevant, evidence-driven innovation. It demonstrates how aquatic foods can be leveraged to deliver on nutrition, equity, and sustainability, especially for vulnerable children in low and middle-income countries.
Dr. Thilsted’s call to “view the school food environment through the lens of acceptability, affordability, and convenience” is more than a slogan—it’s a roadmap for transforming school meals into engines of health and opportunity.
In summary:
Integrating fish powder into school meal programs is a simple, scalable, and sustainable way to improve diet quality for children, support local economies, and build resilient food systems. As we strive for a healthier, more equitable future, let’s spotlight and support innovations like these that truly make a difference.
Recommended Reading: Exploring the integration of fish powder in school meal programs in Malawi through a food environment lens: acceptability, affordability, and convenience by Molly Ahern et al. (2025)
Commentary inspired by Dr. Shakuntala Thilsted, World Food Prize Laureate and global aquatic food systems champion.