Slow Food Youth Network Kenya
Slow Food Youth Network (SFYN) Kenya is part of the global SFYN bringing together young people who are conscious of every aspect of the food they eat
Slow Food Kenya and Seed Savers Network, together held an event "Fruit trees planting" at Michinda primary school garden together with the School staff, students and the public to celebrate World Environment Day. We planted avocado trees that will grow to produce fruits that these young change-makers will enjoy after sometimes. We believe that by going on planting fruit trees will help to combat hunger, poverty and global warming. #Recconectingwithnature.
What a day!!. John and Samson harvesting organic vegetables from the Slow Food Office Kitchen garden... #knowwhereyourfoodcamesfrom!!!
How did you celebrate your World disco soup day? Slow Food Youth Network Kenya, joined hands with Baraka Agricultural college staff and students to celebrate this day in a style. Did you know that relying on lots of junk/exotic foods is equal to traditional/indigenous/local food waste and losses? Did you know that wasting and loosing these foods causes loss of knowledge, energy, resources, identity, pleasure and collective histories that were long defined by our great grandparents that have been passed on through centuries? This is what we did with Baraka community. We celebrated our cultural diversity, cultural foods, instilled positive values of our indigenous foods through cleaning, chopping, cooking, eating together and finally we danced to our traditional songs as we passed the message to the general audience to consume our diverse traditional foods and more importantly to make sure that foods that could have ended in the dustbin, ends on the plate and gets consumed.
Slow Food Youth Network Kenya updated their cover photo.
Slow Food Youth Network Kenya updated their profile picture.
Slow Food Youth Network Kenya updated their cover photo.
Slow Food Youth Network Kenya updated their cover photo.
As the long rains approaches, school, family and community gardens are being prepared. In the photos below, you find Slow Food Team and Internship students from Baraka Agricultural college assisting Michinda School garden students in early preparation of the garden. The students were introduced to making "nine seeds per hole" technique that enhances a lot of food production eg maize per unit area and reduces time wastage during weed management. Let's keep preparing our garden as we wait for the rains.
Join us and the global community in saying no to Food Waste!
Slow Food Youth Network invites you to join the first World Disco Soup Day on April 29th 2017 to fight food waste!
While parts of the world population suffer from hunger, one third of the food intended for human consumption is being thrown away every year. 1.3 billion of tons of food is being fed to bins. At the same time, according to FAO, we only produce enough food to supply the world's growing population until 2050. It's clear we have a huge challenge in front of us.
At Slow Food's Terra Madre 2016 we got together with our international network of food producers, activists, students and others foodprofessionals and decided to organize the first World Disco Soup Day! On April 29th we call for attention and action to stop global food waste, by organizing one of the most well known projects of the Slow Food Youth Network: Disco Soup. A Disco Soup is a way of collecting a lot of foodwaste and making something really good out of it with a lot of people and having a lot of fun in the process. This time we want to address the problem of food waste not only on local/regional scale, this time we're going global!
We all care about this huge problem and it's time we give it the attention it deserves. That's why we want to invite you and everybody within the Slow Food Youth Network to start your own Disco Soup-event on April 29th. Join us and fill bellies instead of bins!
Posted on 31 January, 2017 at 5:47
food waste, 7 Slow Food tips to avoid throwing food in dustbins
The Huffington Post | Elisabetta de Luca
For each European produces approximately 840 kg of food per year. Of these: 560 become meals (about 1.5 kg per day); the remaining 280 kg, 200 are wasted before the sale, in the fields, in processing plants, supermarkets, the last 80 are bought and then thrown in the dustbins. A huge waste of resources and money. These data provided by Slow Food Italy ebook "Our daily waste", downloadable for free from the site.
For the consumer it is difficult to intervene so that food waste in the production chain, but it can prevent food purchased becomes garbage are limited. One way would be to follow these 7 tips.
1) Write a shopping list and go shopping with a full stomach
The shopping list is an effective way to maintain control over what you buy. The list should be drawn up on the basis of what you plan to eat in the following days, according to the times that you can cook at home, and taking into account the number of diners. For this on the list is good also specify the amount. The warning of Slow Food: do not buy anything that is not on the list. And to resist temptation: do not go shopping when you are hungry or "our eyes and our stomach will decide in the place of our head," it said on the eBook. The goal is to enter the store or supermarket with a clear head, so as not to be duped by offers and promotions.
2) Avoid making a single cart for a long period
Buy only what you need for the next day means more fresh food and the right amount; be aware of what you have in the fridge, what is expiring and therefore must be consumed.
3) Buy from producers
Buy from farmers who sell at the market means wasting less food because the farmers do not throw away those foods out standards, as happens in supermarkets, where especially fruits and vegetables must meet very specific canons, before ending up on the counters.
4) Choose sustainable agriculture and small scale
"Those who produce in a sustainable manner using fewer resources, less water and fossil fuels, and does everything possible not to pollute through chemical synthesis," read on the eBook Slow Food. Small to medium companies control the whole process so that there is less waste as possible, because less waste is synonymous with savings.
5) Buy less prepared foods and ingredients
The food industry is increasingly moving away more from both the ingredients is originating from traditional production techniques. This means a move away from recognition, the identity of the substance, by its links with a culture and a place. Buy more ingredients that prepared foods, or very transformed and processed, it means, according to Slow Food, to have the opportunity not only to decide the way what to eat, but also to keep at home everything needed to prepare a dish again.
6) Learn how to cook with leftovers and scraps
"All the popular cuisine, at any latitude, provides recipes that have the goal of avoiding waste," says the website. In Italy there are many anti-waste recipes, just think of meatballs, omelettes, the "mess", timbales, salads, fruit salads, all dishes made from stale bread that have a remarkable capacity to join together small amounts of what that is advanced. This is why you should always have at home some of the key ingredients of leftover food: eggs, potatoes, hard cheese. But not only in Italy, even cookbooks are full of other countries of this type of recipes, where what we consider waste, such as the pods of fresh vegetables, the stalks of cabbage or asparagus, the leaves of fresh onions, can become Prince of ingredients omelets, soups and more.
7) If you want fish you buy only what is
The warning of Slow Food: remember that the sea does not "producers". more to satisfy their cravings to respect the rhythms of nature, those who fish thrown in water species of fish that knows how to be more difficult to not to clutter up the boat because consumers tend. By now, though, they are dead animals. Changing diet, will also change the fishermen's choices. A double benefit for the consumer who will have the opportunity to broaden their culinary horizons and discover new recipes.
Today, Slow Food Kenya together with Slow Food Youth Network celebrated Terra Madre day with future defenders of food Biodivesity in Molo town (Kanyoni-behind maziwa house). Together we prepared, cooked, served and ate as a family, as a way of emphasizing on healthy eating by abiding to Good, Clean and fair food Philosophy. #lovetheearth #defendthefuture http://donate.slowfood.com/en/
SFYN Kenya team had a very fruitful discussion last week with Mr Kyalo Boniface, Deputy Principal Baraka Agricultural College, and his team on the The Food Academy curriculum. The academy is meant to start next year with the aim of bringing young people close to the world of sustainable food production & consumption and nurturing new ideas and business concepts.
Animal welfare panel discussion at University of Nairobi College of Agriculture & Veterinary Sciences (CAVS), Upper Kabete Campus - Pathology Lecture Theatre.. Chicken and all other animals deserve to be treated like sentient beings.. Animal torture only results to stress that eventually lead to poor quality meat.. Let us all unite against animal torture!
On Monday the 5th of September we visited our lady of victory school garden in Subukia where the garden is managed by children with special needs. Slow Food team found the garden in good condition with different crops namely; pumpkin,maize, carrots, beetroots and courgettes. Together we established a moisture bed;one of the sustainable technique to raise vegetables where the rainfall is minimal. Regardless of physical or mental challenges, Slow Food is always ready to ensure knowledge is transferred to enhance Good, Clean and fair food to all
On Sunday the 28th of August 2016, Slow Food Kenya and Slow Food Youth Network Kenya joined other great members from Slow Food Tanzania and Slow Food Germany to say "NO TO FOOD WASTE" under the Theme "UNITED AGAINST FOOD WASTE!!" . In Kenya we converged 56 youth from different areas nearby Nakuru county. We together washed, cut, cooked the foods that could have ended up in the bin if they were not bought in time. Together we ate and we had speeches from Slow Food Kenya Chairman (Stanley Mwaura), Slow Food Kenya Nakuru County coordinator (Samson Kiiru), Slow Food Youth Network Kenya coordinator (Simon Ngatia) who sensitized the young people on how food waste occurs, different levels where food waste happens and food waste management. The young people were reminded that it is our collective responsibility where everyone has a role to play to ensure zero food waste.
United against Food Waste! SFYN Kenya joined other members from Germany and Tanzania in saying no to Food Waste. They organized a Disco Soup event in Nakuru, Kenya
SFYN Kenya members with Slow Food International President during his visit to Kenya!
As Slow Food International President Carlo Petrini ended his visit in Kenya , he officially opened Slow Food Kenya office in Nakuru. The office will go along way to serve everyone to promote Good, Clean and Fair Food Philosophy!
During Slow Food International President Carlo Petrini visit, Chefs alliance project was officially launched in Kenya .The alliance brings together a network of chefs who through agreement commit to cook with products from presidia and Ark of taste. The chefs support small producers or the custodian of food biodiversity by utilizing their products in their kitchens and restaurant.