Kenyans urged to embrace plant-based diets to prevent NCDs

As Kenya grapples with the rising economic impact of lifestyle diseases such as cancer, hypertension, and diabetes, the shift toward plant-based diets has become crucial. The growing prevalence of non-communicable diseases (NCDs) not only burdens families with escalating healthcare costs but also strains the country’s healthcare system and economy. Advocates suggest that adopting plant-based diets could significantly mitigate these issues and improve overall health.

Recently, representatives from organizations promoting vegan lifestyles gathered at a Malindi restaurant to celebrate African Vegan Restaurant Week. This initiative highlights the benefits of plant-based eating and aims to make healthy, plant-only food options more accessible. The event underscores a continent-wide movement to encourage restaurants to offer vegan menus and to educate the public on the advantages of plant-based diets.

Virginia Ruguru, a manager at Thrive Africa—a non-governmental organization dedicated to vegan lifestyles—emphasized that plant-based diets contribute to better weight management, improved digestion, and regulation of blood sugar levels. These diets also provide essential vitamins and antioxidants that promote vibrant skin health. Ruguru noted that African Vegan Week, celebrated across 30 African countries, seeks to promote sustainable and healthier food choices by popularizing vegetables, fruits, legumes, and cereals.

Ruguru argues that plant-based diets not only benefit individual health but also have positive environmental and economic impacts. Plant-based foods are generally cheaper to produce and purchase compared to animal-based products. By reducing reliance on animal agriculture, countries can alleviate some economic pressures and support environmental sustainability.

The promotion of plant-based diets also involves a cultural shift towards returning to traditional eating habits. Ruguru encourages Kenyans to follow the example of their ancestors, who predominantly consumed plant-based diets and enjoyed better health. She asserts that such diets are beneficial not only for health but also for environmental preservation and economic development.

Ruguru further explains that the human body is not naturally suited to handle the consumption of animal-based foods like beef, chicken, and fish. She compares humans to herbivorous animals like elephants and hippopotamuses, which thrive on plant-based diets and maintain robust health. By adopting a fully plant-based diet, Ruguru believes that people can achieve similar health benefits.

The African Vegan Restaurant Week also aims to educate local communities on how to cultivate their own vegetables using simple techniques. Through demonstration farms and kitchen gardens, participants learn to utilize available resources, such as drums, recycling kitchen waste, and water, to sustain vegetable growing. This approach not only promotes healthy eating but also empowers individuals to be self-sufficient in their food production.

Phanuel Mathenge, a board member at Torch Initiative, highlighted the organization’s partnership with Thrive Africa and local restaurants in Malindi and Watamu. Together, they work to raise awareness about plant-based diets in various settings, including restaurants, schools, and homes. Torch Initiative provides seeds and seedlings to support the growth of kitchen gardens and encourages communities to plant vegetables, legumes, cereals, and fruits.

Mathenge also challenged the perception that plant-based foods are only for the economically disadvantaged. He stressed that such foods offer substantial health benefits and should be embraced by all, regardless of socioeconomic status.

Dominic Kene, an environmental conservationist and restaurant owner, echoed this sentiment. He pointed out that herbivorous animals like elephants and hippopotamuses, which exclusively eat plant-based diets, are notably healthy. Kene encouraged Kenyans to integrate more fruits, vegetables, and cereals into their diets for improved health.

The launch event for African Vegan Restaurant Week was vibrant and diverse, showcasing a variety of local plant-based dishes. Attendees had the opportunity to enjoy flavors that reflect Africa’s rich culinary heritage while exploring the benefits of a plant-based lifestyle.

In summary, the push for plant-based diets in Kenya is not only a call for healthier living but also a step towards greater environmental sustainability and economic resilience. By embracing plant-based eating, Kenyans can contribute to reducing the burden of lifestyle diseases, supporting local economies, and fostering a more sustainable future.