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Home » 10.000 Orti in Africa » Michinda School Garden

Michinda School Garden

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Kenya

Rift Valley

Michinda Primary School Garden, located in the town of Elburgon, Nakuru County, was started in 2005 with support from NECOFA (Network for Ecofarming in Africa), Slow Food Foundation for Biodiversity and Slow Food Central Rift Convivium. The quarter-acre garden it is cultivated by 50 of the school’s 400 students. The participating boys, between 10 to 14 years old, must apply to be part of the project. At first, the parents were reluctant for their children to be involved, believing garden work to be a form of punishment for students, but they quickly became enthusiastic and supportive upon seeing the success of the project.
The garden project includes: cultivation of crops such as spinach, kale, amaranth, Russian comfrey, carrots, cassava, sweet potatoes, bananas, sorghum and sugarcane; a school nursery with the plants used in the school or sold to the local community; manure of a range of animals – rabbits, chicken, geese, sheep and turkey – kept on school grounds used to fertilize the garden; diseases and pests controlled using plant-based extracts (stinging nettle, datura and Mexican Marigold etc.) where possible; crop rotation is practiced and the land is sometimes left bare for a season to regain its fertility; watering carried out two or three times a week, using school bore water; seeds selected and saved after harvesting for the next planting season.
The garden harvest is used to supplement the school-feeding program and any extra produce is sold to the community.
The students also learn to cook and preserve the food they grow, with a focus on learning ‘value adding’. Students have also participated in exchange visits with schools in their region and across the country. Michinda School Garden was awarded best school garden in Kenya in a competition by the Ministry of Agriculture.

The 4K Club
The four k’s of the 4K Club mean: Kuungana (unite), Kufanya (act together), Kusaida (help), Kenya.
Through the club the students do practical activities in the garden, learn the importance of making a conscious choice about quality food and learn to respect biodiversity. The activies show the students the sustainability of biological agriculture and help them develop organizational and leadership skills.
In 2010 the Ministry of Agriculture and the Ministry of Education awarded the students of Michinda for having the best 4-k club project in the country.

In their words…
"Participation in the school gardens project in no way harms scholastic achievement. On the contrary, our experience since 2005 has shown that of the 10 top students in the Kenya Certificate of Primary Education (KCPE), there are always 4 to 6 who have taken part in many school gardens project."
George Ng’ang’a, teacher at Michinda school

Garden Location
Michinda Boys primary school, Elburgon village, Molo district

Coordinator
Amos Gachuki

Slow Food in Kenya

Kenya, the richest and most dynamic East African country, whose capital Nairobi is home to a series of major international institutions (the UN, FAO, World Bank and others), has for years embodied great contradictions and is constantly grappling with difficult challenges. These include the internal movement of people due to climate change—the extended droughts experienced over the last 30 years are becoming increasingly frequent and intense—and political instability, as well as constant pressure from multinationals on the government, pushing Kenya to focus on production for export. This is resulting in the pollution and depletion of resources, arable land speculation and the privatization and financialization of public services. In 2016 the National Assembly Committee of Agriculture confirmed a ban on GMO cultivation, but experiments continue. The main investments in the national agriculture sector, which engages around 75% of the population, are focused on specific categories (maize and grains, intensive livestock farming) and revolve around increased productivity rather than differentiated production, better environmental sustainability or the improved distribution of community goods. Slow Food has been active in Kenya since 2004 and now has a strong network working to defend local biodiversity, promote sustainable food production and responsible consumption and create links between indigenous groups, herders and farmers and producers and cooks. The association is formally registered and recognized by the government and partners with local and international organizations, public authorities, institutions and the media. Young people are involved in the Gardens in Africa project and the fight against food waste, promoting sustainable agriculture, raising awareness about threats to food sovereignty, encouraging peaceful coexistence between communities through knowledge exchanges and fostering pride in Kenyan culinary traditions. The important task of mapping foods at risk of extinction has been going on over the last few years, leading to a book on Ark products in Kenya and the launch of several Presidia, thanks to the involvement of an extensive network and collaboration with the University of Gastronomic Students. Through the Slow Food scholarship program, so far more than 10 students from the country have been able to study at the university in Italy. The Chefs’ Alliance was launched in 2016 and the Slow Travel responsible tourism initiative has started to raise awareness among consumers and visitors on local foods and initiatives and sustainable development. Blog: slowfoodkenya.wordpress.com

Garden Informations

Type:School Garden
Surface in m2:1012
People involved:52
Slow Food Convivium:Central Rift Convivium
Coordinator:Samuel Karanja Muhunyu
Sibling with:Ponte a Elsa Collodi primary school, Italy

Photos

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