About Us
Our Mission
To defend food biodiversity and promote good, clean and fair food for all.
Slow Food Kenya
Established in 2014, Slow Food Kenya is an affiliate of Slow Food International, a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us. The goal of Slow Food Kenya is to defend food biodiversity (local and indigenous food), promote Agroecology and advocate for a better food system.
The association supports small-scale farmers to rediscover themselves and promote their cultural food traditions with pride and dignity. Today, Slow Food Kenya brings together over 60 local chapters (Convivia) and Food communities that are spread in fifteen Counties involving thousands of small-scale farmers, students, indigenous communities, cooks, academics among others.
Our Vision
Slow Food Kenya envisions a society where all people can access and enjoy food that is good for them; good for those who grow it and good for the planet.
We believe that everyone has the right to good, clean, and fair food.
• Good: food should taste good and be rooted in season, place, and culture.
• Clean: food and farming should promote health and well-being, preserve agricultural resources, protect the environment and biodiversity, and ensure animal welfare.
• Fair: food should be accessible and affordable to all, and should provide dignity and fair compensation to workers at every link in the food chain.
Core Values
- The Pleasure of Food: The pleasure of sharing food prepared with care from healthy plants and animals builds community.
- Respect for biodiversity: We endeavor to respect and preserve the variety of life and ecosystems.
- Integrity and accountability: Integrity and accountability in the application of resources and working with partners, consumers and local communities.
- Inclusivity and diversity: Inclusion of all local communities and diverse populations, especially the marginalized groups, women as well as Persons with disabilities.
- Education: Educating communities on agricultural systems, cultivation, preparation, and appreciation of food empowers democratic and just change in the food system.
- Collaboration: Collaboration among diverse groups of informed producers and consumers creates a resilient, healthy local food community.
- Community Involvement: Passion and creativity of our members and supporters and encourage participation at all levels of our organization.
- Justice, Fairness and Equity: Equity and fairness among different communities.
Our Partners
