Nutrition, indigenous foods, and food heritage were at the heart of the Food Heritage Festival, where the NICE Project joined over 50 organisations and more than 200 students to explore pathways towards healthier and more sustainable food systems. Organised by Scaling Up Nutrition Civil Society Alliance Kenya and Tendet Foundation, the festival provided an opportunity for dialogue, learning, and collaboration on the role of food in shaping health, culture, and community resilience.
Through its exhibition space and participation in panel discussions, the NICE Project shared experiences and lessons from its work in strengthening nutrition within city ecosystems. The event also provided an opportunity to engage with farmers, researchers, policymakers, students, and other food systems actors committed to improving access to safe and nutritious food.
The NICE team also showcased some of the project outputs and knowledge products such as the project fact sheet and recipe booklets featuring healthy recipes for people living with Diabetes and Hypertension. Participants welcomed the resource, noting that it uses locally available ingredients that are accessible to many communities. Several expressed interest in trying the recipes and sharing feedback on how they could be adapted and promoted beyond Busia and Bungoma counties.
Discussions throughout the festival reinforced the idea that food is more than nourishment; it is closely linked to culture, identity, health, and community resilience. Participants reflected on the importance of preserving indigenous food knowledge and promoting traditional foods that are nutritious, locally available, and supportive of biodiversity.
A key message emerging from the festival was the need to reconnect with indigenous foods and knowledge systems. Speaking during the opening session, NICE Project Manager for Kenya, Elizabeth Imbo called for renewed efforts to diversify diets and restore foods that have sustained communities and biodiversity for generations.
“In Kenya, our diets have increasingly centred around a few staple foods; maize, rice, potatoes, and wheat. In the process, we have lost much of our biodiversity and moved away from many of the indigenous foods and vegetables that once nourished our communities. We need to reflect on what we have lost and how to bring it back. By reconnecting with the foods our grandparents ate, we can celebrate our heritage while rethinking and reshaping food systems that are no longer serving people, equity, or the planet. Together, we must advocate for food sovereignty and healthier diets that support both people and the environment.”
NICE Project Manager Kenya, Elizabeth Imbo
Participants also discussed emerging nutrition challenges, including child food poverty, food justice, and food sovereignty, and reflected on the role indigenous foods can play in improving dietary diversity while protecting biodiversity and strengthening local livelihoods.
For the NICE Project, the event reinforced the value of partnerships and knowledge exchange in transforming food systems. The connections established and lessons shared will continue to inform efforts to increase the production and consumption of safe and nutritious food while empowering women and youth and promoting sustainable urban nutrition.
