Defending Cultural and Biological Diversity

Slow Food Kenya has been conserving cultivation, culinary and processing techniques, defending biodiversity of cultivated and wild varieties, animals and foods, raising awareness among rural communities, and giving value to the important role of quality food producers and earth defenders.

Ark of Taste

In 1996, Slow Food created the Ark of Taste, an online catalogue that identifies and catalogues traditional quality foods and flavors that are disappearing day by day. The Ark was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations, and invite everyone to take action to help protect them. 100 Kenyan products have boarded the Ark of Taste.

Go to Catalogue

slow food kenya pokot ash yoghurt presidium

Presidia

The Presidia sustain quality production of species at risk of extinction, protect unique regions and ecosystems, and recover traditional processing methods, safeguard native breeds and local plant varieties.

Slow Food Kenya Presidia
Ogiek honey, Mushunu Chicken, River Nzoia Reed Salt, Lare Pumpkin, Molo Sheep, Pokot Ash Yoghurt, Mau Forest Dried Nettles and the Red Maasai Sheep

Slow Food Presidia in kenya

10, 000 Gardens in Africa

Slow Food Kenya has actively participated in the Slow Food’s flagship project of Slow Food Gardens in Africa. This initiative aims at creating good, clean and fair food gardens in African schools, villages and urban areas. The Gardens promote Agroecology and guarantee availability of fresh and healthy food to communities and train a network of leaders aware of the value of their land and their culture who can serve as protagonists for change in the continent’s future. 500 gardens have been established in Kenya

Slow Food Gardens in Kenya

The Cooks’ Alliance

The Cooks’ alliance is a network of cooks defending food biodiversity across the world. It was started in 2009 and currently unites over 400 chefs from restaurants, hotels, canteens and other food outlets who are committed to supporting the Slow Food Presidia, Ark of Taste and small-scale local producers by buying and using their products. The Cooks’ Alliance in Kenya was officially launched on 5th of August 2016 by Slow Food International president Mr. Carlo Petrini during his visit to Kenya. It currently unites 12 cooks from Nakuru, Kiambu and Nairobi counties who are working closely with the small-scale farmers and food outlets with the aim of ensuring the Kenyan gastronomy is promoted at all levels.

Cooks’ Alliance in Kenya

Earth Markets

Earth Markets are community-run markets that act as meeting points, where local producers offer healthy, quality food directly to consumers at fair prices. The market work in accordance with the Slow Food Philosophy of good, clean and fair food. The products sold are local, fresh and seasonal and are produced by members of the community involved in the market. This enhances traceability because members can personally guarantee the quality of the products and take personal responsibility in case of failure to comply with the set guidelines.

Earth Markets in Kenya