As lifestyle diseases such as cancer, diabetes, and high blood pressure continue to rise, Kenyans are being encouraged to adopt plant-based diets to improve health and reduce healthcare costs. Advocates argue that animal-based diets contribute significantly to the increasing prevalence of non-communicable diseases (NCDs), which strain families financially and burden healthcare systems.
During the launch of African Vegan Restaurant Week in Malindi, Virginia Ruguru, manager at Thrive Africa, emphasized that plant-based diets—rich in vegetables, fruits, legumes, and cereals—help manage weight, improve digestion, regulate blood sugar, and provide essential vitamins and antioxidants for healthy skin. The continent-wide campaign, celebrated in 30 African countries, aims to increase access to plant-based foods and encourage restaurants to adopt vegan menus.
Ruguru highlighted the broader benefits of plant-based diets, noting their positive impact on the environment and national economy due to lower production and purchase costs. She encouraged Kenyans to return to the dietary habits of their ancestors, who were healthier due to predominantly plant-based consumption.
The initiative also focuses on community education through demonstration farms and kitchen gardens, showing locals how to grow vegetables efficiently using available resources. Phanuel Mathenge of Torch Initiative emphasized partnerships with Thrive Africa and local restaurants to promote plant-based diets in schools, homes, and public spaces, providing seeds and seedlings for cultivation.
Dominic Kene, a conservationist and restaurant owner, cited herbivorous animals like elephants and hippos as examples of strength and health derived from plant-based diets. The launch event featured activities showcasing African plant-based cuisine, offering attendees the opportunity to taste diverse local dishes rich in flavor and culture.
Overall, the campaign seeks to improve health outcomes, reduce the economic burden of NCDs, and promote sustainable food practices, urging Kenyans to embrace a more plant-focused diet for the benefit of both individuals and society.