People & Place
A business is only as good as the people inside it and the place it calls home.
People & Place is our most personal pillar. It's about the team in Tigoni who tend every cheese, taste every batch and have built careers around making extraordinary food. It's about the women in our farming community who run farms alongside families and deserve health support that meets them where they are. It's about the schools around our campus and the students who might one day work here. It's about the artists we're inviting in, and the workshops we run for anyone curious enough to show up.
We invest in our people the way we invest in our animals and our soil — for the long term, with care, and without shortcuts. That means proper workplace policies, not buried ones. It means women's health sessions with real experts, and sanitary products given freely to staff and local school students. It means building an apprenticeship pipeline from the schools around us into the campus. And it means opening our space to artists, because we think the best food companies should be patrons of culture too.
None of this is a programme. It's just how we think a business should work. People & Place is our most personal pillar because it's about the humans at the centre of everything we do.
Reconnecting Workshops
We run workshops on sourdough, fermentation, ancient grains, cheese and so much more. We host school groups and kids days every week at the Campus. We serve a seasonal three-course community lunch that changes with what's growing. And we're collecting ancient Kenyan seeds and teaching chefs to cook in a way that speaks to culture, heritage and flavour.
You can visit, taste everything, peer through a microscope, forage for herbs, meet the cows and go home with a completely different relationship to the food on your plate. Because the most powerful thing a food company can do is help people understand what they're eating. And we've been doing that quietly for years.
Woman's Health
Women's health is part of how we work, not an afterthought. A significant part of our team and our wider farming community are women. We run women's health awareness sessions with visiting experts, most recently with a gynaecologist. Sanitary items are also given to staff for free.
We recently carried out our CSR initiative in two schools around our work area where we distributed sanitary pads to female students, teachers, and support staff. During the visits, we also took time to engage with the schools and better understand some of the challenges they are facing.
From these discussions, we identified an opportunity to support the students through a school feeding programme by supplying a more diverse and nutritious breakfast option. We also discussed creating internship opportunities at our farms to give students practical exposure and learning opportunities within our food production process.
This is part of our broader goal of building meaningful relationships within the community and supporting long-term well being and development.
The Living Food Campus
We turned our cheese factory into a place where people reconnect with food.
A few years ago we looked at our factory in Tigoni and thought what if this was also a school? Not a corporate visitor centre. Not a PR exercise. A real, living, working place where anyone could come and understand where food comes from and why it matters.
So that's what we created. Our Living Food Campus - a sourdough bakery, stoneground mill, cheese caves, fermentation rooms, biodynamic shamba, seed bank, plant nursery and soil laboratory. We run workshops and are working to make all of this accessible - not just to people who can afford a weekend in Tigoni, but to anyone who's curious.
Our campus team are educators as much as they are food producers. We invest in them, train them, and believe that the best sustainability work we do isn't measured in carbon offsets — it's measured in curious people who leave Tigoni thinking differently about what they eat.
Africa's first food-focused creative residency.
We believe that food and creativity feed each other — literally and figuratively. So we are opening our campus to visual artists and aspiring bakers who want to use it as their playground, their provocation and their pantry.
Our Creative Residency Programme invites artists to live and work on campus, drawing on the landscapes, the processes, the people and the ingredients around them. In return, their work becomes part of the campus — exhibited and experienced by everyone who visits.
We're doing this because we think the best food companies should also be patrons of culture. And because we've seen even butter become art during some of our create events at the campus!
