Our Work

10,000 Gardens in Africa

Slow Food Kenya has actively participated in the Slow Food’s flagship project of 10,000 Gardens in Africa. This initiative aims at creating 10,000 good, clean and fair food gardens in African schools, villages and urban areas. Gardens 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. More than 500 gardens have been established in Kenya.


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. 8 Presidia have been established in the country namely: Ogiek honey, Mushunu Chicken, River Nzoia Reed Salt, Lare Pumpkin, Molo Sheep, Pokot Ash Yoghurt, Mau Forest Dried Nettles and the Red Maasai Sheep.

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.

Cooks’ Alliance

The Chefs’ Alliance is a network of chefs 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 Chefs’ 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 chefs 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.

Food and Taste Education  

The project aims at reawakening our senses and understanding where our food comes from, how it is produced and by whom. Adults and children learn to appreciate the cultural and social importance of food. This project looks at food from a holistic perspective, which includes culture and conviviality. Food and Taste Education activities continue to play a critical role in creating awareness on the difference between high quality products and standardized alternatives.