The 2026 World Disco Soup Day was held in Nakuru over the weekend with calls to end food wastage in homes taking centre stage.
Head of Programs at Nakuru-based Slow Food Kenya Organization Mr. Samson Ngugi noted that alot of food is wasted in homes.
Speaking during the event held at Slow Food Kenya grounds in Nakuru East Sub County, Mr. Ngugi pointed out that 2.24 billion pounds of food is wasted worldwide annually.
In Kenya, statistics indicate that 40 percent of food produced is wasted annually
According to him, this translates to 9 billion tonnes which teanslates to 72 billion shillings annually.
This, even as budgetary allocation for Agriculture sector for FY 2025/2026 in Kenya was 78 billion shillings, which means a whole allocation is wasted.
It is for this reason that Mr. Ngugi called for need to cut the same wastage by 50 percent by 2030 which will help feed close to seven million people in the country annually and inject 36 million shillings back to the economy as well as cut 7 million tonnes of carbon emissions in the country.
He called for need to have collaboration from both government and other stakeholders for better climate.
“I will really also say that it is high time that we come together to fight this big problem so that we can save people, planet and unlock opportunities,” he said.
The event brought together several youth with aim to sensitize them to become ambassadors of change in matters agroecology and safeguarding nature.
Acting Slow Food Kenya Youth Coordinator Purity Namuma Mukani reiterated the importance of young peoole taking lead in ensuring no food wastage.
According to her food wastage is a crisis in the country from farms, market to consumer level hence need for more sensitization on the negative impact on environment.
“Food wastage contributes to green house gases due to methane gasses emission. Socially, many families go to bed on empty stomach due to the bad habits leading to wastage,” she stated.
The Slow Food Kenya Youth Coordinator maintained that they have continued to sensitize at market level as well as consumers on the benefits of value chain especially on fruits and juice which have nutritional value.
She pointed out that young people have been brought on board due to their synergies on social media platforms and can really help in the fight against food wastage.
“Their unity and strength can reall great impact on sensitizing on matters food wastage and how to address the same,” she said.
Sentiments echoed by Njeri Githia from Slow Food Cooks Alliance Kenya who noted that young people are key players in creating movements and protests towards bringing about change.
She reiterated the nutritional value that is found in even foods that are seen as ‘bad’ from human eye, adding that no food should end up in the dustbins.
According to her, there has been a huge gap in matters knowledge on how to address food wastage.
However, she says as Slow Food Cooks Alliance, they gave commenced sensitization on the same engaging several youths who will in turn become ambassadors of ‘end food wastage’.
“We shall continue to sensitize the society on the importance of reducing food wastage in homes. We have already brought youth on board and they will play key role towards passing the message via their various platforms,” she said.
Robert Mwangi Kamau is a youth who has specialized in organic fertilizer production that also helps in addressing food wastage.
He is proud to have ventured into this type of farming, revealing that production cost is around Ksh 900 while he sells the fertilizer at Ksh 1500 and above.
“This is one way of ensuring we address the food wastage through this production of organic fertilizer,” he said.
On her part Monica Kinama- a farmer from Gilgil who attended the 2026 World Disco Soup Day event in Nakuru, lauded the organizers for the knowledge sharing.
Monica who has been active on matters organic farming, says she has been able to ensure no food wastage through value addition.
She added that with production of organic fertilizer, it is of great benefit as the cost of production is reduced due to the fact that she is using that which is seen as waste on the farm.
“Whatever i use is always found on the farm hence minimize the cost of production,” she said.