KENYA – EatOut and Beans is How are teaming up to launch the #BeansOnTheMenu campaign during this year’s Nairobi Burger Week, aiming to spotlight bean-based dishes and bring a fresh twist to the city’s burger scene.
The initiative will spotlight bean-based dishes, bringing a fresh and nutritious twist to the city’s popular burger offerings.
Beans have traditionally been a staple in Kenyan home cooking but rarely make an appearance on the menus of high-end restaurants.
The #BeansOnTheMenu campaign aims to change that by incorporating beans into gourmet burger recipes, showcasing their versatility and nutritional benefits.
“Beans are an often-overlooked nutritional treasure,” said Kristin Gutekunst, Campaign Director at Beans is How.
“This initiative is about reintroducing beans in a way that excites people. By including them in trendy dishes like burgers and collaborating with top chefs, we hope to make beans a more celebrated part of dining out.”
The campaign comes at a time when there is increased focus on healthier and more sustainable food options.
Beans, known for their high protein, fiber, and essential nutrients, are also eco-friendly. They require less water and have a smaller carbon footprint compared to many other protein sources.
Mikul Shah, Director of EatOut, shared his enthusiasm for the project: “We are thrilled to collaborate with Beans is How for this year’s Nairobi Burger Week.
“This initiative not only highlights creative culinary ideas but also encourages our community to embrace healthier and more sustainable food choices.”
Throughout Nairobi Burger Week, which runs from August 22 to September 1, 2024, participating restaurants will feature bean-based burgers.
These creations will display the rich flavors and nutritional value of beans. Chef Pischler from Black Aprons noted, “Beans are simple yet transformative ingredients. This collaboration will infuse traditional recipes with new flavors and added depth.”
The campaign also includes educational elements such as cooking demonstrations and informative materials aimed at both chefs and the public. These efforts are designed to increase awareness and foster greater use of beans in everyday meals.
Despite beans being a key part of the Kenyan diet—with an estimated annual consumption of 755,000 metric tons—the country faces a shortfall in production, producing only about 600,000 metric tons per year.
This shortfall necessitates imports to meet local demand. With per capita consumption varying from 14 kg to 66 kg annually depending on the region, there is a significant push to boost both production and consumption of beans.
The “Beans is How” campaign aims to double bean consumption by 2028, enhancing diets and food systems across the country.
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