NAIROBI, October 31, 2025 — The Slow Food Africa Leaders’ Meeting concluded this week in Nakuru, Kenya, bringing together leaders and representatives from across the continent to share experiences, reflect on progress, and strengthen collaboration within the global Slow Food movement.
Organised in collaboration with Slow Food Kenya, the meeting focused on advancing agroecology, food sovereignty, and leadership within African communities.
John Kariuki, International Councillor for Eastern Africa, opened the session by commending the efforts of Slow Food leaders across the continent in promoting indigenous foods and vegetables.
He reminded participants that the purpose of the gathering was to deliberate on ways to strengthen the Slow Food Africa network and enhance its collective impact.
“We can champion food sovereignty in Africa,” he said, adding that the process had only just begun.
John also reiterated that Africa represents the future of the Slow Food movement and encouraged continued commitment to promoting good, clean, and fair food across the continent.
In his address, Edward Mukiibi, Executive Director of Slow Food Uganda, acknowledged the dedication of participants and underlined Africa’s crucial role in global food systems.
“If Africa is not well-fed, the world cannot be well-fed,” he said, calling for stronger action to ensure access to good, clean, and fair food for all.
Mukiibi highlighted Africa’s youthful population as a key asset for building resilient food systems and expressed concern over the ongoing loss of biodiversity.
He urged participants to make Africa proud by integrating indigenous knowledge and linking local initiatives to continental and global platforms.
Reflecting on the challenges posed by climate change, Mukiibi emphasised that life cannot exist without biodiversity, warning that the climate crisis continues to threaten the continent’s food systems.
He spoke about leadership and mentorship within the movement, noting that communities need leaders who are respected and heard.
“Be the fire and light for people to learn and be inspired,” he encouraged. “If your fire goes out, light it again from your neighbour’s fire.”
Nancy Muhoro, Chair of the Slow Food Kenya Board, thanked participants for choosing Africa as their meeting place, reminding them that the most important investment lies in people and in building strong, capable teams.
Reflecting on the week’s activities, she highlighted the theme “Cultivating Change from the Ground Up” and commended delegates for their active participation and engagement.
Muhoro urged everyone to take the lessons learned back to their communities, share them with their teams, and continue expanding Slow Food’s work into new areas, stressing that the journey should be a continuous process rather than a one-time event.
Tunda Lepore, International Councillor for the Slow Food Indigenous Peoples Network, expressed optimism about the future of the movement, noting that the growing involvement of young leaders is a strong sign of hope and progress for Slow Food Africa.
She echoed that Africa represents the future of the movement and called for continued commitment to promoting good, clean, and fair food across the continent.
Andrea Amato, Network Development Director at Slow Food International, presented the structure of the organisation’s governance and the leadership framework of Slow Food Africa.
He emphasised that expanding the number of local communities is key to strengthening the movement’s reach and impact. Andrea also underscored the essential role of the Slow Food Farms network in extending the movement’s influence across the continent.
As the meeting drew to a close, John Kiwagalo, Director of Slow Food activities in Africa, described the gathering not as an ending but as a renewed beginning.
“The spirit that unites us all is our shared commitment to supporting local communities and promoting sustainable food systems across Africa,” he said. “Our strength lies in our unity. When we work together and share knowledge, we empower local communities, smallholder farmers, artisans, pastoralists, fishers, agroecological entrepreneurs, youth, women, and Indigenous peoples to reclaim their food sovereignty and preserve our rich cultural and gastronomic heritage.”
He added that every small action contributes to the broader Slow Food movement, which values good, clean, and fair food for all. Emphasising communication as a key pillar of the network, he urged members to share their stories, successes, and challenges openly and widely.
“Through dialogue, we can inspire others, influence policies and practices, and build a resilient food system that honours both people and the planet.”
He concluded with a heartfelt call to action — to remain determined in strengthening partnerships within the Slow Food network in Africa, to support communities to thrive, and to ensure that the future of food on the continent is rooted in sustainability, diversity, and dignity.
Slow Food is a global movement founded in 1986 that advocates for a food system that is good, clean, and fair for everyone. It promotes local food, traditional cooking, and appreciating the pleasures of food, acting as an alternative to fast food. This movement encourages biodiversity, sustainable agriculture, and food education, while also working to protect small producers and fight food waste and the negative impacts of the industrial food system.
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