Defending Food Diversity, Empowering Communities

In Kenya, the widespread use of synthetic pesticides and fertilizers has led to significant degradation of our soils, pollution of water sources, and long-term harm to our food systems. These chemical-dependent farming practices, often promoted by industrial agriculture, have not only weakened the environment but also eroded the foundation of Kenya’s traditional food culture. At the same time, indigenous crops and livestock varieties rich in nutrition and deeply rooted in local heritage are disappearing, replaced by uniform, commercial alternatives. This shift has left many small-scale farmers marginalized, and communities increasingly dependent on imported seeds and foods that are expensive, unsustainable, and vulnerable to climate shocks.

Established in 2014 as an affiliate of Slow Food International, Slow Food Kenya was born out of the urgent need to address threats to food biodiversity and cultural heritage. The organization is dedicated to defending food biodiversity, promoting agroecology, and advocating for a fair and sustainable food system. It supports small-scale farmers in rediscovering and celebrating their cultural food traditions with pride and dignity while empowering communities to reclaim their food systems. Today, Slow Food Kenya unites over 100 local chapters (Convivia) and food communities across 22 counties, bringing together thousands of small-scale farmers, students, indigenous peoples, cooks, academics, and others. Rather than relying on harmful chemicals, it promotes agroecological farming that works in harmony with nature, restores soil health, conserves water, and nurtures the environment. Slow Food Kenya champions bold, sustainable solutions to protect biodiversity and transform the way food is produced and consumed. We promote environmentally friendly practices, sensory education, and responsible consumption, connecting local food producers with informed consumers. Through initiatives like the Slow Food Gardens in Africa, the Ark of Taste, Earth Markets, the Cook’s Alliance, and Presidia, we support innovative approaches that may not always follow a guaranteed path to success; but that have the potential to create lasting, positive change for people and the planet.

We work closely with small-scale farmers, students, cooks, academia, fisherfolks and indigenous people to revive indigenous crops, preserve traditional knowledge, and support the use of local seeds. Through initiatives like Slow Food community and school gardens, food education programs, and the protection of endangered foods via the Ark of Taste and Presidia projects, we aim to reconnect people with the land and the food culture that have sustained them for generations.

Slow Food Kenya believes that food should be good (healthy and tasty), clean (produced without harming the environment), and fair (accessible to all and respectful of the rights of producers). Our vision is of a resilient, sovereign food system where communities have control over what they grow, cook, and eat one that values biodiversity, respects cultural heritage, and supports ecological sustainability.
In a world of fast food and industrial farming, Slow Food Kenya stands for a slower, more thoughtful way of producing and enjoying food one that honors both people and the planet.