Upper Secondary Students' Perceptions of Underutilized Food Resources in Rwanda: Awareness, Attitudes, and Barriers
to Utilization
Edouard Habimana1 , Sylvestre Havugimana2 , Adjira Umukwiye3 ,
Emile Nkundiye1 , James Kwizera1 , Bonaventure Nshimiyimana1 ,
Lionel Iradukunda1 , Charlotte Nyirandayisaba4
Abstract. Underutilized food resources comprising neglected indigenous plants, animals, and fungi; hold substantial potential for improving food security, dietary diversity, and nutritional outcomes. Yet, they remain poorly integrated into mainstream diets, particularly among youth. This study investigated upper secondary students' perceptions of, and engagement with, underutilized food resources in Rwanda, with a focus on awareness levels, attitudes, and barriers to practical utilization. A mixed-methods design was employed, combining structured questionnaires administered to a stratified random sample of 52 students (drawn from a target population of 107 students) and 6 staff at Ecole Secondaire Saint Joseph le Travailleur, focus group discussions (n = 4 groups), and semi-structured interviews with teachers and school leaders. Data were analyzed using descriptive statistics in Microsoft Excel. Fourteen categories of underutilized food resources were identified across the Animalia, Plantae, and Fungi kingdoms. Regarding awareness, only 17% of students demonstrated comprehensive knowledge, 29% reported partial knowledge, and 54% had minimal knowledge. A comparable pattern emerged for actual consumption: 17% used these resources regularly, 29% occasionally, and 54% rarely. Barriers included limited availability in local markets, unfamiliarity with preparation methods, cultural taboos, and insufficient integration into school meal programs. A significant awareness-utilization gap exists among Rwandan secondary school students regarding underutilized food resources. Targeted educational interventions, curriculum integration, and school feeding program reforms are recommended to bridge this gap and improve dietary diversity and food security outcomes.
Keywords: underutilized food resources, student perceptions, food security, Rwanda, indigenous vegetables, dietary diversity & neglected crops