By: Daisy Okiring, Nairobi, Kenya, 22nd January 2025
“To forget how to dig the earth and to tend the soil is to forget ourselves,” said Mahatma Gandhi, capturing the essence of a movement redefining food systems.
In Kenya, where agriculture supports over 75% of the population. the Slow Food movement is on a mission of not just growing crops—it’s about cultivating culture, sustainability, and empowerment.
The vision of Slow Food Kenya comes alive through leaders like Francis Muia, who coordinates Earth Markets in Kirinyaga, Murang’a, and Embu counties. These markets and over 300 Slow Food Gardens are not merely agricultural spaces—they are drivers of change. They preserve indigenous crops, champion agroecology, and foster community-driven solutions that connect the past to the future.
The words of Gandhi resonate deeply here, as Kenya’s Slow Food movement is planting the seeds for a food revolution rooted in sustainability and cultural pride.
The Network of Earth Markets in Kenya

Across seven counties in Kenya, Earth Markets serve as vibrant hubs of exchange, beyond buying and selling of fresh produce: they showcase what a better food system looks like. By connecting local farmers with consumers, Earth Markets promote direct access to fresh, sustainably produced foods while creating a space for education. Visitors to these markets leave with more than just groceries—they gain insights into how their food choices contribute to environmental stewardship and cultural preservation.
The Kagio Earth Market in Kirinyaga County is one such example. Here, farmers from the Kaki Community Garden sell their surplus produce, ranging from indigenous vegetables like amaranths, spider plants, and jute mallow to locally grown bananas and pumpkins. These markets not only ensure that fresh, nutritious food reaches households but also provide farmers with much-needed income to support their families and communities.
The Impact of Slow Food Gardens.
Slow Food Gardens are transformative spaces. There are over 300 such gardens in Kenya, with plans underway to expand further. These gardens empower communities by ensuring access to fresh, nutritious, and healthy food produced using agroecological practices. In addition, they serve as open classrooms that connect traditional knowledge to the call for sustainability practices in food production.
Kaki Community Garden in Kanyekini, Kirinyaga County, exemplifies this model. The garden produces a variety of crops like coriander, cherry tomatoes, and local maize, alongside indigenous vegetables. These crops not only enrich the diets of local families but also celebrate Kenya’s rich agricultural heritage.
Economic empowerment is another crucial impact of these gardens. Surplus produce sold at Earth Markets generates income for farmers, which is often reinvested into their households, improving living conditions and even funding education. The gardens have become symbols of hope and self-reliance for the communities they serve.
Preserving Culture Through Seeds and Food Diversity

At the core of Slow Food philosophy is the belief in preserving biodiversity and cultural heritage. The Kaki Community Seed Bank plays a critical role in this mission. By safeguarding indigenous seeds—varieties cultivated and cherished over generations—it ensures food diversity and sovereignty.
Indigenous seeds not only provide a crucial link to Kenya’s cultural past but also hold the key to a sustainable future. These seeds are more resilient to local environmental conditions and contribute to the cultivation of nutrient-rich crops. The seed bank at Kaki is not just a living archive, but a safe space for Kenya’s agricultural history for future generations.
Educational Partnerships and Agroecology
Education is central to the Slow Food movement in Kenya. Partnerships with institutions like the University of Gastronomic Sciences (UNISG), Italy, exemplify the power of knowledge exchange. During a recent study trip, UNISG students visited the Kaki Community Garden and learned about agroecology—and how Kenyan farmers are balancing environmental, economic, and social factors.
These partnerships foster a deeper connection to food systems. For instance, students explored the Gitogo Kiiru Presidium, where they learned how communities preserve traditional foods that embody culture, nutrition, and local wisdom. The experience underscored the importance of collaboration in achieving global food system transformation.

At the core of this educational framework is the demo farm, where farmers learn and practice agroecological methods before replicating them in their own gardens. This hands-on approach ensures that best practices are shared widely, amplifying the impact of Slow Food Kenya’s initiatives.
Voices of Leadership
Driving this movement are passionate individuals like Francis Muia, the regional coordinator for Slow Food Kenya in Central Kenya. Muia oversees Earth Market activities across Kirinyaga, Murang’a, and Embu counties, ensuring that these initiatives remain vibrant and impactful.
He also leads training sessions, exchange visits, and participatory guarantee systems (PGS) that ensure the integrity of organic produce. Leaders like Muia are the backbone of the Slow Food movement, translating its philosophy into tangible action.
Looking Ahead: Growth and Expansion

The future of Slow Food Kenya is bright. Plans to increase the number of Slow Food Gardens reflect the growing demand for sustainable food systems. These new gardens will bring fresh opportunities for communities to grow their own food, share knowledge, and celebrate their agricultural heritage.
By expanding the network of gardens and markets, Slow Food Kenya is laying the groundwork for a more inclusive and resilient food system—one that not only nourishes the body but also honors cultural traditions and protects the environment.
With such Earth Markets and Slow Food Gardens , hope, resilience, and community are cultivated, a reminder that food is more than sustenance—it is a connection to our heritage, an expression of sustainability, and a pathway to economic empowerment. Through initiatives like these, Kenya is showing the world how to build a food system that prioritizes people and the planet.
And as the movement grows, it calls on everyone—farmers, consumers, and policymakers—to join in creating a future where good, clean, and fair food is a right, not a privilege.