Terra Madre Salone del Gusto 2026 brought together people from around the world who are working to create a better and more sustainable food system. The event, held in Turin, Italy, brought together farmers, food producers, cooks, fishers, indigenous peoples, young people, educators, activists and food-system practitioners from about 160 countries.
Kenya was represented through the global Slow Food network by a delegation of 24 participants led by Country Coordinator John Kariuki. The delegation included farmers, seed savers, community leaders, Slow Food Kenya representatives and representatives of indigenous communities from different parts of the country.
The Kenyan delegation showcased the country’s rich agricultural and cultural diversity. Participants shared experiences from farming communities and spoke about indigenous knowledge, biodiversity conservation, traditional foods, seed protection and community-led approaches to sustainable food systems.
During the event, Kenyan delegates took part in presentations, discussions, workshops and learning exchanges. Key topics included biodiversity conservation, indigenous and traditional food systems, seed saving and seed sovereignty, agroecology, regenerative agriculture, climate resilience, food and nutrition security, indigenous knowledge, youth participation and pollinator conservation.
The delegates also engaged in discussions around the idea of Good, Clean and Fair food and the importance of strengthening local food systems and community economies.
Kenya’s participation showed that local communities have an important role to play in finding solutions to global food and environmental challenges. Kenyan farmers, seed custodians and community representatives brought practical knowledge and experiences that can contribute to international discussions on sustainable agriculture and food systems.
For the Kenyan participants, Terra Madre was also an opportunity to learn from communities in other parts of the world. They exchanged ideas on protecting biodiversity, conserving traditional seeds, promoting agroecological farming and keeping indigenous food cultures alive.
The gathering was especially important for smallholder farmers, indigenous communities, seed savers and young people. Their knowledge and participation are essential in responding to challenges such as climate change, biodiversity loss and the disappearance of traditional food practices.
The event also helped strengthen connections between Kenyan participants and the wider international Slow Food network. These relationships can support future learning, collaboration and community projects in Kenya.
