For Immediate Release
Nairobi, Kenya | July 17, 2026
Kenya Organic Agriculture Network (KOAN), Route to Food Initiative and Heinrich Böll Foundation unveil evidence-based household methods to cut pesticide exposure
Every trip to the market or mama mboga begins with a simple act of trust. We carefully choose the freshest-looking tomatoes for a stew, crisp kale for dinner, or vibrant spinach for the week's meals. We avoid vegetables that look wilted or insect-damaged, believing that healthy-looking produce is the safest choice for our families.
But appearances can be deceiving. Few of us know what lingers on our vegetables by the time they reach our plates, since pesticide residues can remain on produce that looks perfectly fresh.
That everyday question took centre stage today at the Kenya School of Monetary Studies, where farmers, researchers, policymakers, consumer advocates, regulators and development partners gathered for Food Safety in Kenya: From Evidence to Action, a public dialogue examining how Kenya can strengthen food safety from farm to fork.
Convened by the Kenya Organic Agriculture Network (KOAN), in partnership with the Route to Food Initiative and the Heinrich Böll Foundation, the forum in Nairobi included live kitchen demonstrations and aimed to move the conversation beyond concern towards practical solutions informed by science, policy and everyday practice.
At the centre of the discussion was new research examining pesticide residues in vegetables commonly consumed across Kenya. Scientists analysed tomatoes, kale, spinach and onions collected from selected markets and tested practical household techniques, including washing, soaking, blanching and cooking, to determine how effectively they reduce pesticide residues before food is prepared. Detectable pesticide residues turned up in 78% of the samples tested, and a third of all samples exceeded European Union maximum residue limits. Tomatoes carried the heaviest burden, accounting for two-thirds of the non-compliant samples, while onions came through largely clean. The same research found that household preparation methods can cut pesticide residues substantially, often by 60 to 70%, before food is consumed.
Organisers were clear that the event was not about creating fear around food. Instead, it asked what it will take to ensure that every Kenyan can access food that is not only available and affordable, but also safe.
"Food safety is everyone's responsibility. This dialogue brings together evidence, experience and diverse voices to identify practical actions that can strengthen Kenya's food system, from the farm to the consumer's table, alongside data on pesticide residue reduction levels," said Eustace Kiare, Executive Director, KOAN.
Alongside the public dialogue, participants took part in live kitchen demonstrations translating the research into practice. Soaking vegetables in salty water, washing them under running water and then cooking them produced the strongest results in the study, reducing residues by an average of 72%. Onions responded best of all, coming out nearly free of residues after washing and blanching alone. The demonstrations showcased these evidence-based techniques so households could see how science can support safer choices in everyday kitchens.
While practical household actions matter, participants also examined the broader changes needed across the food system. The discussion covered pesticide regulation, farmer support, routine residue monitoring, consumer awareness and reforms aimed at strengthening food safety governance in Kenya, including progress on the proposed Pest Control Products Bill.
"The right to food is not only about having enough to eat. It is also about ensuring that the food people consume is safe. This research provides evidence that can inform policy, support farmers and equip consumers with practical knowledge," said Dr. Harun Warui, Programme Coordinator, Route to Food Initiative.
"Today's launch offers households a practical way to cut down pesticide exposure, but it cannot stand alone as the fix," Warui added. "The evidence keeps pointing in the same direction: without stronger regulation, unsafe food linked to highly hazardous pesticides will keep reaching consumers. We need a 360-degree approach, one that pairs household action with firmer enforcement of pesticide standards, so that safety does not depend on what happens in the kitchen alone. Agroecology gives us a further route to the same goal, growing food in ways that reduce our reliance on hazardous pesticides in the first place, rather than only managing their residues after the fact."
The dialogue brought together representatives from national and county governments, research institutions, farmer organisations, civil society, development partners and the media to identify opportunities for collective action that strengthen food safety and build greater public confidence in Kenya's food system.
"Our goal was to provide evidence that people can use every day. Safer food starts on the farm, but simple steps at home can also help reduce pesticide residues before vegetables are eaten," said Dr. Gitahi, Department of Public Health, Pharmacology and Toxicology, University of Nairobi.
"While household preparation methods can significantly reduce residues, they should complement, not replace, robust public policies that ensure food is safe before it reaches market," said Dr. Warui, Lead, Agroecology and Food Rights, Heinrich Böll Foundation, Nairobi. "Stronger regulation, effective enforcement, regular residue monitoring, improved extension services and a transition towards safer and sustainable farming systems remain essential."
ENDS/
Media contact:
Faiba Kombo, Programme Communications Coordinator
Telephone: +254 0720871511 Email: Faiba.Kombo@ke.boell.org
About Route to Food Initiative (RTFI) The Route to Food Initiative (RTFI) is part of the Agroecology & Food Rights Programme at the Heinrich Böll Foundation, Nairobi. RTFI works to advance the right to adequate, sufficient and healthy food, using agroecology as a pathway. More about Route to Food Initiative here: https://routetofood.org/who-we-are/
About KOAN The Kenya Organic Agriculture Network (KOAN) is the national coordinating body for the organic agriculture sector in Kenya. Founded in 2005, KOAN is a membership organisation that brings together producers, retailers, exporters, traders, NGOs and like-minded individuals and organisations dedicated to promoting organic agriculture. Read more: https://www.koan.co.ke/about-us/
