How Hospitality Can Support Better Lives for Women Bean Farmers

“Women are the backbone of our food systems. They prepare land, plant, weed, harvest, dry, sort, store, process and market food while also caring for their families,” says Hellen Keti Ruto, CEO of Abosi Tophill Farmers’ Cooperative Society Ltd. in Bomet County, Kenya. “Despite this enormous contribution, their work is often unpaid, undervalued and invisible.”  

Hellen’s cooperative works with approximately 1,000 farmers, the majority of whom are women. “Through our work, I have seen firsthand how beans can improve nutrition, increase household incomes and create opportunities for women to become leaders in agriculture,” she says. 

Gender equity in farming

Gender equity is a problem across the global agrifood system. Discriminatory social norms restrict women’s power when it comes to decision-making; limit their access to technology and education; prevent them from owning their own land; and mean they can be extremely undervalued and underpaid for their labour. According to UN Women: 

Pursuing gender equity in farming could have wide-reaching ramifications. Women farmers are central to food security, nutrition and economic resilience in countries across the globe, playing an outsized role not only in on-farm labour, but also in preserving traditional knowledge and sustainable practices, safeguarding biodiversity and supporting food security at both household and community levels.  

“In many farming communities, women are responsible not only for planting, harvesting and processing crops, but also for feeding families, saving seeds, passing down recipes and preserving the knowledge that keeps food culture alive,” says Bettina Campolucci Bordi, a chef, author and educator who is passionate about making plant-forward eating exciting and accessible. “So much of this work is unpaid, under-recognised and rarely reflected in who holds power or receives the financial benefit.”  

“When women farmers thrive, everyone benefits” 

Closing gender gaps and empowering women in agrifood systems has the power to reduce hunger, increase dietary diversity and related health outcomes, boost economies, and strengthen the resilience and wellbeing of populations. According to the FAO, closing gender gaps in farm productivity and wages could raise global gross domestic product by $1 trillion and reduce food insecurity for 45 million people.  

Paul Newnham is CEO of the SDG2 Advocacy Hub, which coordinates global campaigning and advocacy to achieve the second of the UN’s Sustainable Development Goals: to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030. “Ultimately, supporting women farmers isn't just about doing the right thing. It leads to more resilient supply chains, greater crop diversity, healthier diets and richer culinary experiences. When women farmers thrive, everyone benefits.” 

The impact of women farmers is so significant that the United Nations declared 2026 the International Year of the Woman Farmer (IYWF 2026), aiming to close gender pay gaps in agriculture and improve women’s livelihoods worldwide.  

How do gender issues affect bean farming? 

As underscored by the findings of the EAT-Lancet report and publicised through campaigns like Beans Is How, beans are essential part of the toolkit we need to provide healthy, nutritious food to a growing global population. “Beans are highly nutritious, providing affordable protein, iron, zinc and dietary fibre. Women frequently prioritise feeding their families nutritious foods, making beans an important crop for improving household nutrition, says Hellen. “When women have access to improved bean varieties, fair markets and decision-making power, the benefits extend to children, families and entire communities.” 

Much like other crops, women are heavily involved in bean production, but many reap few benefits from their labour. “In many communities, women grow beans while men may control the income from larger cash crops or household finance,” Hellen continues. “In Kenya, for example, women are central to bean production because beans are both a staple food and an important source of household income. Yet they often have limited access to land ownership, credit, quality seed, agricultural training and profitable markets. Recognising and investing in women farmers is essential for building resilient and sustainable food systems.” 

How can bean farming support better lives for women? 

As Hellen explains, bean farming offers women an opportunity to earn independent income, strengthen food security and build financial resilience. "Income from beans often helps women pay school fees, purchase healthcare, invest in livestock or small businesses and improve their homes,” she says. “Improved bean varieties that are climate-resilient and biofortified can further increase yields, reduce production risks and improve family nutrition.” 

“Beans are more than a nutritious crop. They're a pathway to better livelihoods, improved nutrition and greater resilience,” says Paul. “When we invest in women bean farmers, we're investing in healthier families, stronger local economies and more equitable food systems. Gender equity isn't an add-on to agricultural development; it's fundamental to creating food systems that work for everyone.” 

Cooperatives like Hellen’s can genuinely change lives. “When women farmers are organised into cooperatives, they gain stronger bargaining power, better access to training and markets and greater confidence as leaders,” she says. Paul is in agreement: “The greatest opportunity comes when women can move beyond production alone, participating in processing, value addition, local markets and leadership within producer organisations. When women have greater control over the value chain, the benefits extend far beyond individual households, strengthening communities and creating more resilient local food systems.” 

What kinds of support do women bean farmers need? 

Paul is quick to point out that this is not a ‘damsel in distress' situation, but simply requires that we level the playing ground. “Women farmers don't need saving; they need fair opportunities. That means secure access to land, quality seeds, finance, training, climate-smart farming practices and reliable markets,” he says. “It also means recognising and reducing the structural barriers that women continue to face, from unpaid care responsibilities to limited representation in agricultural decision-making. Perhaps most importantly, women need buyers who value long-term relationships. Predictable demand gives farmers the confidence to invest, innovate and build sustainable businesses.” 

In Kenya, Hellen shares, women bean farmers face numerous challenges, including limited access to land ownership, affordable finance, certified seeds, farm inputs, extension services, storage facilities and reliable markets. “Climate change has also increased uncertainty through prolonged droughts and unpredictable rainfall, affecting yields and incomes.” In fact, environmental degradation and climate change have been shown to have disproportionately large impacts on women and children.  

“Addressing these challenges requires coordinated action,” she says. "Governments should strengthen policies that improve women's access to productive resources and agricultural finance. Development partners should invest in climate-smart agriculture, farmer training, and market systems. Cultural norms that limit women's decision-making over land and income also need to change so that women can fully benefit from their work.” 

How can hospitality better support women farmers? 

The global hospitality sector can make a significant difference to our food systems through  taking three key actions: 

1. PUT MORE BEANS ON THE MENU

Simply putting more beans on menus could have an enormous impact. "Beans are affordable, nourishing, lower-impact than many animal proteins and incredibly versatile,” says Bettina. "Increasing demand can create more secure markets for growers while also offering dishes that are better for both people and the planet.” 

The impact can ripple out much further than your own establishment; as Paul observes, restaurants have enormous influence over what people value and eat elsewhere, even when they're at home. “Every menu tells a story. When chefs celebrate beans through delicious, aspirational dishes, they help shift perceptions, increase demand and inspire consumers to embrace more diverse, healthy and sustainable foods,” he explains. “Chefs are uniquely positioned to connect the farm to the plate, helping diners understand not just what they're eating, but who grew it and why that matters.” 

In sparking increased demand for beans, hospitality will help to encourage more sustainable farming and create reliable markets for women producers. “This would increase household incomes, improve nutrition, reduce poverty and encourage younger generations to see agriculture as a viable livelihood,” Hellen explains. “By serving more bean-based meals sourced from women farmers, restaurants can contribute to healthier diets, stronger rural economies, gender equality, and more sustainable food systems.” 

“The hospitality sector can support women bean farmers by becoming far more intentional about sourcing,” says Bettina. “That means asking suppliers who grows the beans, how farmers are paid and whether women have meaningful ownership and decision-making power within the supply chain. Longer-term purchasing relationships, fair pricing and telling the story behind the ingredient can all make a real difference.” 

Hellen advises foodservice businesses to source directly from women-led cooperatives, paying fair prices and building long-term purchasing relationships. “They can also celebrate local bean varieties on their menus and tell the stories of the women who produce them. By choosing ethically sourced beans and highlighting their nutritional and environmental benefits, they can create stronger demand while supporting sustainable livelihoods for women farmers.” 

“Hospitality has an opportunity to become a genuine partner in building fairer food systems,” adds Paul. “Beyond purchasing, chefs and restaurants can use their platforms to celebrate producers, tell the stories behind ingredients and educate customers about the people who grow our food. They can also work alongside governments, civil society and the private sector to strengthen shorter, more transparent supply chains that deliver value back to farmers.” 

“As a chef, I love beans because they are such a brilliant blank canvas,” says Bettina. “They carry flavour beautifully, add fibre and plant protein, and work across almost every cuisine. The key is not to present them as the worthy or restrictive option; to create real demand, chefs need to make bean dishes deeply craveable. They need to be treated with the same creativity and care as any other hero ingredient. Texture is hugely important: crisp edges, creamy centres, bold sauces, acidity, spice and really good toppings." She points out that the language you use on the menu matters, too. “Lead with flavour and pleasure rather than simply labelling something as healthy or sustainable.” 

Bettina points to two of her dishes that have always been well received. “One is a rich butter bean dish with roasted tomatoes, herbs and good olive oil. The second is crispy black bean and mushroom tacos with punchy slaw and a creamy sauce. Both feel generous and satisfying, and people often forget that beans are doing most of the work.” 

For Bettina, the real opportunity as a chef is to shift beans from being seen as a side dish or substitute, instead positioning them as something genuinely desirable. “When chefs do that well, they can help create demand that reaches all the way back through the supply chain and supports the women whose work has sustained these ingredients for generations,” she says. 

“Supporting women bean farmers is not simply about agriculture — it is about dignity, opportunity and justice,” Hellen concludes. “Every plate of beans served in a restaurant has the potential to improve a woman's livelihood, nourish a family and strengthen communities. When hospitality businesses intentionally source from women farmers, they become partners in creating a food system that is healthier, fairer and more sustainable for everyone.” 

Hungry for more inspiration about beans? Watch Paul Newnham’s latest TEDx Talk here: ‘A win-win-win answer to the age old question: 'What's for dinner?'. 

If you’re looking for further insights about sustainable sourcing, don't miss our 2026-27 global sustainability insights report, "Hospitality Rising: Global Challenges, Local Solutions”. Exploring the latest trends and influences shaping the sector, it’s packed with examples of smart sustainability initiatives from businesses of all shapes and sizes across the world. Download your copy here!     

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All photos courtesy of Hellen Keti Ruto and Abosi Tophill Farmers’ Cooperative Society Ltd. in Bomet County, Kenya.