Hunger and malnutrition remain an issue in Kenya, with 81% of the population unable to afford a decent meal. When cultured, Spirulina, a highly nutritious microalga, plays an increasingly important role in improving food and nutrition security, combating hunger, and increasing the resilience of the food system. Spirulina, which is high in protein (55-70%), vitamins, minerals, and antioxidants, provides a long-term solution to malnutrition, especially in susceptible groups including children, pregnant women, and persons with compromised immunity. Food security is achieved when all people have access to safe and nutritious food to live a healthy and active life, which has proven challenging in most parts of Kenya. Spirulina can survive with little water and land, making it suitable for climate-resilient agriculture. Cultured spirulina has been utilized for a variety of purposes, including malnutrition prevention, health and wellness, and immunological boosters for vulnerable groups, including children and people living with HIV/AIDS. A few small-scale private Spirulina farms and non-governmental organizations in Kenya are promoting its production and consumption, but national output remains low, necessitating imports from Malaysia, India, and China. In Kenya, various Rift Valley alkaline lakes can be used as sources of Spirulina seeds/culture, since the presence of Spirulina in these sources has been verified; however, the best strain for culture in Kenya is yet to be identified. As a result, selecting the best strain, increasing knowledge to enhance production among Kenyans, and incorporating Spirulina into national nutrition programs could improve its acceptability and impact. The INNOECOFOOD project is identifying the best strain for mass production at the community level in an ecohub to assure the availability and affordability to local populations, thereby addressing undernutrition in the most vulnerable groups. Furthermore, tightening policies, increasing investment, and incorporating Spirulina into national nutrition programs could improve Kenya’s food and nutrition security, as well as public health.