Imagine if Ancient Food Culture was Preserved
Food culture holds practical knowledge: which crops thrive in a place, how to prepare them, and how communities celebrate them.
When we keep these traditions alive, we nourish people better, protect seeds and soils, and keep the stories of landscapes intact.
why food culture matters
health and micronutrients
& dishes draw on diverse crops - millets, pulses, leafy greens - and time-tested methods like fermentation. Diversity brings a wider spectrum of micronutrients and beneficial microbes.
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biodiveristy & seeds
When kitchens value local varieties, farmers keep growing them. By naming and celebrating endangered foods we can help to protect them.
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places & memory
Food carries the identity of places - like Lamu’s Swahili heritage shaped by the Indian Ocean, or sacred Mijikenda kaya forests where culture and nature are interwoven.
living traditions in kenya
Swahili Coast - Lamu
Coconut, rice and spice define daily cooking, reflecting centuries of exchange across the Indian Ocean. Lamu Old Town is the oldest and best-preserved Swahili settlement - food is part of that living heritage.
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Giriama Tribe - Kilifi
Along the coast, coconut is central - from wali wa nazi to coconut-based stews - and even the palm wine (mnazi) is part of local tradition. Preserving these practices keeps landscapes and skills alive.​
kipsigis tribe - rift valley
Staples like millet/sorghum ugali and mursik - a fermented milk made in charcoal-lined gourds - ink diet, microbes and identity. These techniques are powerful nutrition lessons for today.
how we do this
chef training & menus
We train chefs to design menus that protect memory: more indigenous crops, more fermentation, more nutrient density - without losing the joy of flavour. We believe chefs are uniquely placed to shift demand.
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campus workshops & events
At our Living Food Campus, guests watch food being made, touch soil, and cook together - connecting diet diversity to gut and soil health in practice.
sourcing & product design
We use a novel Biodiversity Diversity Index (BDI) lens when we create products - prioritising crop diversity and microbial vitality, so what’s on the shelf reflects what we teach.
we take the time to
listen to and understand
the ancient food wisdom
that's slowly being
lost
what if...
What if every menu in Kenya carried at least one dish that kept a seed, a story and a skill in use?
What if a breakfast granola helped a farmer keep a variety of ancient grains in the field - and a cook keep an old technique alive?
That’s the future we’re building - one plate at a time.