Slow Food Kenya

Slow Food Kenya SFK works to defend biodiversity and promote good, clean and fair food for all

SFCAK works to defend food biodiversity and promote a sustainable and environmentally friendly food production and consumption system

Happy Monday! Did you know that the Ogiek people, one of Kenya’s Indigenous forest communities, have practiced tradition...
11/05/2026

Happy Monday!
Did you know that the Ogiek people, one of Kenya’s Indigenous forest communities, have practiced traditional honey harvesting for generations deep within the Mau Forest?

For the Ogiek community, honey is more than food. It is culture, identity, medicine, and a sacred connection to the forest. Using Indigenous knowledge passed down through generations, they carefully make traditional log hives from selected indigenous trees and place them high up in the forest where bees naturally thrive. Harvesting is done sustainably and respectfully, ensuring both the bees and the forest ecosystem are protected.

Recognizing the importance of preserving this unique heritage, the Ogiek Honey Slow Food Presidium was launched in 2015 by Slow Food to support the Ogiek community in protecting the Mau Forest ecosystem, safeguarding Indigenous knowledge, and improving livelihoods through sustainable honey production.

The Presidium is not just about honey. It is about protecting culture, forests, pollinators, and Indigenous food systems that hold important lessons for climate resilience and agroecology. Every drop of Ogiek honey tells a story of heritage, resilience, and harmony with nature.

Have you ever tasted authentic forest honey before?
Slow Food International Agroecology Fund Biovision Foundation

Today, Slow Food Kenya had the pleasure of hosting representatives from the Community Forest Association (CFA) and the K...
08/05/2026

Today, Slow Food Kenya had the pleasure of hosting representatives from the Community Forest Association (CFA) and the Kenya Forest Service (KFS) from Kiptunga Forest for a meaningful engagement on potential areas of collaboration.
The discussions focused on strengthening partnerships around forest restoration, community engagement, biodiversity conservation, and sustainable livelihoods. As an organization that has been actively involved in restoration work within the Mau Forest ecosystem, Slow Food Kenya recognizes the importance of collective action in protecting critical landscapes and supporting communities that depend on them.
We appreciate the visit and look forward to building impactful partnerships that advance environmental conservation and community well-being.
WRI Africa

Ongoing farmer-led participatory research on agroecology and solidarity schemes, conducted in collaboration with Egerton...
08/05/2026

Ongoing farmer-led participatory research on agroecology and solidarity schemes, conducted in collaboration with Egerton University and the Grow Biointensive Agriculture Center of Kenya, examining their contribution to mitigating the impacts of climate change. The research focuses on strengthening community resilience, promoting sustainable food systems, enhancing biodiversity conservation, and supporting small-scale farmers through locally driven agroecological practices and solidarity-based approaches. Agroecology Fund

Food loss and waste remains a critical challenge in Kenya, one that requires more than policies and strategies, but prac...
08/05/2026

Food loss and waste remains a critical challenge in Kenya, one that requires more than policies and strategies, but practical, coordinated, and system-wide action.
Slow Food Kenya participated in a national stakeholder engagement convened by WRI Africa on advancing a National Platform on Food Loss and Waste. The meeting brought together government institutions, research organizations, private sector actors, civil society, and development partners to strengthen collaboration towards reducing food loss and waste in Kenya.
The discussions focused on co-designing a multi-stakeholder coordination platform by defining its purpose and strategic priorities, mapping governance structures and stakeholders, and identifying priority actions, early wins, and resource needs. The platform seeks to improve collaboration, strengthen data and measurement systems, and drive collective action across the agricultural value chain.
This marks an important step towards moving beyond dialogue to implementation, while contributing to national food systems transformation and the achievement of SDG 12.3.
Mukani

When Grace Namunyak saw girls in her community facing the same barriers she once experienced limited access to educatio...
06/05/2026

When Grace Namunyak saw girls in her community facing the same barriers she once experienced limited access to education, long distances to school, and cultural expectations that often sidelined girls’ learning, she made a bold decision to act. She left her teaching career and founded the to support vulnerable girls through mentorship, education support, and empowerment. Today, her impact goes beyond education. Grace is not only growing food through her Kotolian Regenerative Farm, but also growing opportunity supporting over 70 girls to stay in school and thrive, while training more than 15 Maasai women in agroecology and kitchen gardening. Her work is creating ripple effects of change, where girls are staying in school, women are gaining skills and income, and communities are beginning to see farming as a pathway to dignity and resilience.
Read more of her story here;
https://slowfoodkenya.org/growing-futures-in-narok-grace-namunyaks-journey-of-farming-and-empowerment/

We conducted a follow-up visit to the Kinyaga Slow Food School Garden for a hands-on training session focused on strengt...
05/05/2026

We conducted a follow-up visit to the Kinyaga Slow Food School Garden for a hands-on training session focused on strengthening ongoing agroecological practices. During the session, we introduced learners and facilitators to the core principles of Slow Food and Agroecology, emphasizing the importance of food that is Good, Clean, and Fair, and how these principles can guide everyday gardening practices.
Slow Food International Agroecology Fund

Recently, our Country Coordinator, participated in the 1st International Investment Conference and Trade Fair on Indige...
04/05/2026

Recently, our Country Coordinator, participated in the 1st International Investment Conference and Trade Fair on Indigenous Knowledge Intellectual Assets 2026, a key platform advancing the agenda of heritage-based enterprises in Kenya.
Held under the theme “Unlocking Investment Opportunities in Kenya’s Indigenous Wealth: A New Growth Area of the Economy,” the conference underscored the immense potential of indigenous knowledge systems as viable, scalable, and impactful investment opportunities.
The discussions highlighted critical areas where strategic partnerships can make a difference, including agroecology, food biodiversity, traditional food systems, and community-based enterprises. These sectors not only preserve cultural heritage but also offer practical solutions to climate resilience, sustainable livelihoods, and inclusive economic growth.
For donors and development partners, this presents a strong case for investing in locally led, community-driven initiatives that are rooted in indigenous knowledge and innovation. With the right support, these approaches can deliver long-term social, environmental, and economic returns.

WRI Africa , in partnership with Seed Savers Network, Kenya , is implementing a project focused on advancing agroecolog...
30/04/2026

WRI Africa , in partnership with Seed Savers Network, Kenya , is implementing a project focused on advancing agroecology and restoring food systems in Kenya’s Great Rift Valley. Slow Food Kenya (SFK) is also implementing the initiative in Mariashoni, working alongside farmers and local cooperatives.

In Nakuru County, potato farming presents unique challenges from pests and diseases to frost, waterlogging, and soil acidity. Shifting away from reliance on hazardous chemicals requires a holistic approach. Farmers are increasingly adopting a mix of ecological practices, including organic soil inputs, nature-based pest control, and improved farm management techniques, which are already showing promising results.

We recently met with partners, including the County Government of Nakuru and farmer groups, to review progress, exchange insights from the field, and identify opportunities to strengthen implementation. A key focus moving forward is how to expand these practices through farmer networks and resource centers to reach more communities.

Our shared goal is clear: to support farmers in producing healthy, resilient crops while ensuring consumers can access safe, chemical-free food.

This week, AfricaXchange 2026 brought together bold thinkers, innovators, and changemakers shaping Africa’s food future ...
29/04/2026

This week, AfricaXchange 2026 brought together bold thinkers, innovators, and changemakers shaping Africa’s food future and Slow Food Kenya was right at the heart of it.

Hosted by The Rockefeller Foundation, the convening continues to spotlight transformative solutions in food systems, climate resilience, and sustainable development.

From Monday to Tuesday, Slow Food Kenya proudly participated as exhibitors, showcasing Ark of Taste products; celebrating the richness of neglected and underutilized species and the need to protect Africa’s food biodiversity.

Our Slow Food Cooks Alliance Kenya team, led by Chef Njeri Githieyah brought the experience to life through interactive and inspiring food demonstrations. They prepared vibrant, nutrient-rich dishes, including a sorghum salad and a butter bean salad; powerful examples of how plant-based proteins can be delicious, accessible, and a healthy alternative to animal protein

The highlight? A LIVE cooking show where the team demonstrated how to prepare mini bean burgers, drawing in curious participants who tasted, learned, and engaged in meaningful conversations around sustainable diets.

And the feedback said it all:

“The salad was delicious and nutritious!” - one of the visitors at our booth

Beyond the tastings, these moments sparked deeper reflections on the future of food, where local, diverse, and sustainable diets are not just alternatives, but essential.

At Slow Food Kenya, we believe that good, clean, and fair food starts with celebrating indigenous ingredients and empowering communities, and AfricaXchange provided the perfect platform to share this vision.


Food Cooks Alliance Kenya fund Rockefeller foundation

Slow Food Kenya and Lions Club of Kagio marked World Earth Day by planting indigenous and fruit trees at Thiba Dam in Ki...
28/04/2026

Slow Food Kenya and Lions Club of Kagio marked World Earth Day by planting indigenous and fruit trees at Thiba Dam in Kirinyaga County to restore the ecosystem and reduce siltation. We planted a mix of powerful indigenous trees like Prunus africana and Vitex, alongside fruit trees such as guava and loquats all aimed at boosting biodiversity.
Young people took the lead learning, planting, and championing environmental conservation.

Together, we’re growing a greener future!

World Disco Soup Day 2026 was nothing short of a movie for Slow Food Youth Network Kenya! Young people showed up in thei...
27/04/2026

World Disco Soup Day 2026 was nothing short of a movie for Slow Food Youth Network Kenya!

Young people showed up in their numbers, bringing energy, passion, and a shared commitment to tackling food waste. The day was packed with fun, learning, and creativity proving that sustainability can be exciting and impactful at the same time.

From a vibrant cooking competition using “not-so-perfect” produce, participants transformed surplus ingredients into delicious creations like mango jam, tomato puree/paste, detox juice, and tropical juice. Talk about turning waste into taste!

A huge highlight was the session led by the amazing Slow Food Cooks Alliance Kenya, who guided participants through zero-waste cooking techniques showing us how every ingredient has value when used creatively.

Beyond the kitchen, SFYNERs connected, played games, shared ideas, and of course… danced the day away all for a good cause: reducing food waste and building a more sustainable food system.

Special appreciation to our partners PELUM Kenya Association for their support and making this event a success.


fans Nawiri Organics

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P. O. Box 4230
Nakuru
20100

Opening Hours

Monday 08:00 - 17:00
Tuesday 08:00 - 17:00
Wednesday 08:00 - 17:00
Thursday 08:00 - 17:00
Friday 08:00 - 17:00

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+254712843776

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