Any questions ?

Phone +254720050479

$
Personal Info

Billing Details

 

 

To make a donation toward this cause you can use either

of the following options:,

1.Through a bank transfer please find our bank wiring

instruction details here below :

*Account Name:    

QUALITY LIFE WITHOUT BORDERS
*Address of Account Holder:  

MILESTONE BUSINESS                                                                 CENTER. ROOM E8 .MEMBLEY
*Country:   

KENYA
*Bank Name:    

FAMILY BANK KENYA
*Branch Name:    

OTHAYA
*Account No.    

011000022343
*SWIFT Code:    

FABLKENA
Address of Bank:

FOURWAY TOWERS.

MUINDI MBINGU. STREET.NAIROBI
Country:

KENYA

 

2. For PayPal payments our account is:

qualitylifewithoutborders@gmail.com

3. For mail check/cheque , follow these steps::

Write a check payable to "

{QUALITY LIFE WITHOUT BORDERS}"

On the memo line of the check, indicate that the donation is for

"{QUALITY LIFE WITHOUT BORDERS}"

Mail your check to:

{P.O BOX 6939-00300 NAIROBI.KENYA}

Your tax-deductible donation is greatly appreciated!

Donation Total: $5.00

SDG 13
GOAL
CLIMATE ACTION

100%
PLANT BASED CULINARY TRAINING PROGRAM

DONATE

FROM
$ 15

Kenya - Subsahara Africa

  • Our Key Focus:

100% PLANT-BASED CULINARY TRAINING

Our objective is to empower women chefs, trainers and caregivers with the skills, knowledge and resources needed to lead the transition toward sustainable ethical and nutritious food systems in Kenya. We aim to equip women with advanced plant-based culinary expertise by enabling them to prepare healthy, affordable and culturally relevant meals that meet the dietary needs of diverse communities.

ALTERNATIVE PROTEINS RESEARCH AND DEVELOPMENT

Our objective is to drive innovation and sustainability in the food sector by advancing the development of alternative protein sources. We seeks to create locally relevant, affordable and nutritious protein alternatives that can reduce reliance on traditional animal agriculture. We aspire to position Kenya as a leader in sustainable food innovation

INCUBATION & ACCELERATION

We are dedicated to accelerating the growth of alternative protein startups in Kenya through incubation and mentorship programs. We foster innovation & entrepreneurship by equipping startups with essential resources, expert guidance and market access to develop sustainable & high-impact alternative protein solutions.

FARMED ANIMAL WELFARE AWARENESS FOR DECISION-MAKERS

Our goal is to transform Kenya’s institutional food systems by educating decision-makers in schools, hospitals, prisons & other large institutions on animal welfare. . We promote sustainable food practices and ethical meal programs while eliminating factory-farmed animal products in institutions.

MARKET ACCESS

We are committed to strengthening the distribution and marketing of plant-based alternatives in Kenya to accelerate their mainstream adoption.

We seek to bridge the gap between producers and consumers by ensuring that plant-based products are widely available, affordable and accessible across diverse markets.

  • Where we work in kenya
In All
The Regions
Of Kenya
  • Our Recent Causes

BREAK THROUGH

PLANT-BASED CASEIN DEVELOPMENT

Quality Life Without Borders is revolutionizing plant-based dairy with its breakthrough in plant-based casein development. This innovation replicates traditional casein which allows plant-based cheese, yogurt and other dairy alternatives to achieve the same stretch, melt and texture as conventional products. Using advanced food science and sustainable ingredients, we’re solving a key industry challenge and driving the future of ethical & planet-friendly food solutions.

WHOLE, NON-INFLAMMABLE PLANT-BASED FOODS CULINARY TRAINING FOR FAMILY CAREGIVERS

Kindly assists us empower Family caregivers in Kenya that are supporting elderly individuals and patients recovering from chronic illnesses, injuries and surgeries at home. .

Through your support we seek to equip caregivers from marginalized communities with essential culinary and nutrition therapy skills powered by 100% whole, non-inflammable plant-based foods.

By learning how to prepare balanced, healing meals using natural & anti-inflammatory ingredients- beneficiary family caregivers will be able to help their loved ones to recover faster, manage chronic conditions better and enhance their overall quality of life.

By donating to this cause, you are investing in the health and well-being of vulnerable patients and seniors in Kenya while empowering caregivers with essential knowledge.

Join us in making a difference—one nutritious meal at a time!
$
Personal Info

Billing Details

 

 

To make a donation toward this cause you can use either

of the following options:,

1.Through a bank transfer please find our bank wiring

instruction details here below :

*Account Name:    

QUALITY LIFE WITHOUT BORDERS
*Address of Account Holder:  

MILESTONE BUSINESS                                                                 CENTER. ROOM E8 .MEMBLEY
*Country:   

KENYA
*Bank Name:    

FAMILY BANK KENYA
*Branch Name:    

OTHAYA
*Account No.    

011000022343
*SWIFT Code:    

FABLKENA
Address of Bank:

FOURWAY TOWERS.

MUINDI MBINGU. STREET.NAIROBI
Country:

KENYA

 

2. For PayPal payments our account is:

qualitylifewithoutborders@gmail.com

3. For mail check/cheque , follow these steps::

Write a check payable to "

{QUALITY LIFE WITHOUT BORDERS}"

On the memo line of the check, indicate that the donation is for

"{QUALITY LIFE WITHOUT BORDERS}"

Mail your check to:

{P.O BOX 6939-00300 NAIROBI.KENYA}

Your tax-deductible donation is greatly appreciated!

Donation Total: $5.00

  • Events

Upcoming Events:

Due to covid-19 pandemic we have cancelled all events until further notice!!

EVENTS
IN SHORT

Slide

Plant Based Culinary
Exhibition In Kenya

Cleaning Tanks

Slide

Plant Based Foods
Innovators Competition

Slide

Veganism Awareness
Program In Kenya Schools

Soil Salinization Menace In Kenya

MORE DETAILS

Plant Based Protein & Dairy

Culinary Training Program

Plant Based
Cake Culinary Training Progran
  • IMPACT

EFFECTIVE ALTRUISM(EA)

We embraces Effective Altruism (EA) by prioritizing high-impact, evidence-based initiatives that maximize benefits for people, animals and the environment.

We focus on cost-effective, scalable solutions to address pressing global challenges in food security, health and animal welfare by using data-driven decision-making to ensure optimal resource allocation.

KEY PRINCIPLES:

1. High-Impact & Evidence-Based Decisions :

We use scientific research and data to guide our projects. This ensures we deliver measurable & long-term benefits.

2. Cost-Effectiveness & Scalability :

We design low-cost, scalable programs like plant-based culinary training to maximize impact.

3. Addressing Global Issues :

Our work targets climate change, chronic diseases and farmed animal suffering.

KEY EA-DRIVEN INITIATIVES:

a) Plant-Based Culinary Training
b) Alternative Proteins R&D
c) Sustainable Startups Incubation
d) Farmed Animal Welfare Advocacy
e) Plant-Based Medical Nutrition
f) Plant-Based Alternatives Awareness & Distribution
g) Culinary & Entrepreneurship Training.
h) School Education
i) Transitioning Livestock Farmers To Plant-Based Alternatives Ingredients Production.
DETAILS
Plant-Based Culinary Training
For Women School Chefs -
Key Outcomes
  • Positive Mindset Shift: Participating students report reduced stomach discomfort, gas, and bloating after consuming fiber-rich plant-based meals, leading to increased acceptance of whole plant-based diets.
  • Menu Restructuring for Sustainability: 50 schools have successfully restructured their menus, making at least 90% of their meals plant-based.
  • Increased Awareness of Plant-Based Diets & Factory Farming Risks: School chefs are now better informed about the health and ethical implications of animal-based foods and are making more conscious menu choices.
  • Enhanced Culinary Creativity: All trained chefs have experimented with new ingredients and recipes. This lead to unique, flavorful plant-based dishes well-received by students.
  • Plant Based Culinary Certification: 160 women school chefs are certified in plant-based culinary techniques, nutrition and menu planning.
  • Improved Nutritional Quality: School women chefs can now prepare balanced, nutrient-rich meals with high sensory appeal tailored to the dietary needs of school students especially girls.
MORE
100% Plant Based Culinary Training
For Culinary Instructors -
Key Outcomes
  • Development of Plant-Based Culinary Training Materials: A comprehensive resource library for food science & production students on 100% plant based culinary including recipes, cooking techniques & factory farming awareness materials
  • Curriculum Development:Developed a curriculum that can be integrated into catering & baking school programs to provide future chefs with the necessary skills and knowledge to create healthy and sustainable plant based meals
  • Industry-Wide Training Transformation: 5 catering, food and beverage institutions have requested partnerships to integrate plant-based meat, dairy and baking modules into their catering programs to ensure future chefs gain relevant skills.
  • Plant Based Culinary Certification: 40 women culinary instructors are certified in plant-based techniques, nutrition and menu planning. They are equipped to integrate plant-based culinary into their training curriculum, mentor their catering trainees and food science students in creating 100% plant-based food and beverages.
MORE

INCUBATION AND ACCELERATION

a) A dedicated program has been launched in partnership with Mt. Kenya Innovations Community Hub. Three alternative protein prototypes are on-boarded.
b) A strong pipeline of plant-based entrepreneurs has been established. This will foster innovation and growth in the sector.

ENVIRONMENTAL AND HEALTH IMPACT

a) Beneficiaries schools cut animal product use by 90% so far

b) School carbon emissions are on track to reduce by 150 metric tons annually.

 PLANT BASED HACKATHON, PITCHES & CULINARY EXHIBITION

a) 20+ innovative plant-based recipes were created during the 2024 hackathon.
b) 23 innovators pitched groundbreaking solutions to eliminate animal products from Kenya’s food chain.
c) 350+ chefs, educators, investors, and industry leaders participated in the 2024 Plant-Based Culinary Show.
d) 25 innovators showcased their plant-based products at the exhibition.

PLANT BASED CULINARY ENTREPRENEURSHIP

a. 10 women chefs received starter kits with essential tools and ingredients to launch 100% plant-based ventures.

b. $1,000 low-interest loans cumulatively were provided to 10 women chefs along with business training to support their plant-based product and catering startups.

  • Each drop creates the sea

A concrete help for the causes

Help us reach many people with need by donating to any of our causes

Recurring donations 45%
One-time donations 86%
MORE INFO
  • Stay informed with us

All Our Projects , Causes & Latest News

Please find our specific project causes details here below

4
December

Alternative Proteins

DIY SOY MILK PRODUCTION IN KENYA

The global food industry is experiencing a plant-based revolution with soy milk emerging as a nutritious, sustainable and cost-effective dairy alternative. In support of this movement, Quality Life Without Borders […]

qualitylife

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14
February

Alternative Proteins

100% PLANT BASED CULINARY HACKATHON FOR KENYAN WOMEN

The 100% Plant-Based Culinary Hackathon for Kenyan Women was a dynamic and transformative event that brought together talented chefs, food innovators, culinary instructors & studentsto revolutionize plant-based cooking. This hands-on […]

qualitylife

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12
February

HACKATHON & PITCHES

PLANT BASED FOODS KENYA WOMEN INNOVATORS PITCH-CHICKENPEA PASTA.

The Whole Plant-Based Foods Kenyan Women Innovators Pitch continues to showcase the groundbreaking work of Kenyan women revolutionizing the food industry. In Episode 3, we meet the brilliant Tabitha Waweru, […]

qualitylife

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12
February

HACKATHON & PITCHES

100% WHOLE PLANT-BASED FOODS KENYAN WOMEN INNOVATORS PITCHES – EPISODE 1

The Whole Plant-Based Foods Kenyan Women Innovators Pitch 2024 – Episode 1 was an inspiring showcase of innovation, creativity and sustainability in Kenya’s food industry. This groundbreaking event provided a […]

qualitylife

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10
February

HACKATHON & PITCHES

Whole Plant-Based Foods Kenyan Women Innovators Pitch – Episode 5: Vegs, Shortbread & Pizza

The Whole Plant-Based Foods Kenyan Women Innovators Pitch continues to showcase the incredible talent and creativity of women redefining the food industry in Kenya. In Episode 5, we feature Hanifa, […]

qualitylife

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8
February

HACKATHON & PITCHES

Whole Plant-Based Foods Kenyan Women Innovators Pitch – Plant-Based Doughnut (Episode 2)

The Whole Plant-Based Foods Kenyan Women Innovators Pitch continues to shine a spotlight on trailblazing women transforming Kenya’s food industry with innovative plant-based solutions. In Episode 2, we dive into […]

qualitylife

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5
February

Alternative Proteins

PLANT-BASED YOGHURT & BUTTER PRODUCTION TRAINING PROGRAM FOR KENYAN WOMEN CHEFS & INSTRUCTORS

The Plant-Based Yogurt & Butter Production Training Program was a groundbreaking initiative designed to equip Kenyan women chefs and culinary instructors with expert skills in crafting dairy-free yogurt and butter. […]

qualitylife

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31
January

Alternative Proteins

WHOLE PLANT BASED PIZZA & COOKIES CULINARY TRAINING PROGRAM FOR KENYAN WOMEN CHEFS & INSTRUCTORS

The Whole Plant-Based Pizza & Cookies Culinary Training Program was an exclusive hands-on experience designed to empower Kenyan women chefs and instructors with advanced skills in plant-based baking. This program […]

qualitylife

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27
January

Alternative Proteins

100% PLANT BASED BAKING & DAIRY CULINARY TRAINING PROGRAM FOR KENYA WOMEN CHEFS & INSTRUCTORS

The 100% Plant-Based Baking & Dairy Culinary Training Program was a game-changer for Kenyan women chefs and culinary instructors! This hands-on program provided in-depth training in advanced plant-based baking techniques […]

qualitylife

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7
January

Alternative Proteins

100 % PLANT BASED CAKE & CUPCAKE CULINARY TRAINING PROGRAM FOR KENYAN WOMEN CHEFS & INSTRUCTORS

The 100% Plant-Based Cake & Cupcake Culinary Training Program was a groundbreaking hands-on experience aimed at equipping Kenyan women chefs and culinary instructors with advanced plant-based baking techniques. This specialized […]

qualitylife

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14
September

Alternative Proteins

Peanut Milk & Yoghurt Production for Culinary Professionals & Vegan Enthusiasts – Virtual Training Session in Kenya

The Peanut Milk & Yoghurt Production Virtual Training Session was designed to empower culinary professionals, food entrepreneurs and vegan enthusiasts with the skills to produce high-quality peanut-based dairy alternatives. Participants […]

qualitylife

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15
February

Vegan Culinary

VEGAN DAIRY CULINARY TRAINING BOOT CAMP FOR SCHOOL CHEFS IN GIRLS-DOMINATED INSTITUTIONS

The aim of this training was to empower school chefs in girls-dominated schools with culinary expertise focused on plant-based dairy alternatives. Participants gained the skills and knowledge necessary to create […]

qualitylife

0 Comments

15
January

Vegan Culinary

PLANT-BASED BAKING CULINARY TRAINING OF SCHOOL CHEFS FOR HEALTHIER KENYA SCHOOL MEALS

Baking is a core part of school meals- it provides students with energy-packed snacks and meals. However, Kenya traditional baking methods often rely on costly and less sustainable ingredients like […]

qualitylife

0 Comments

15
December

Animal Welfare

VEGAN CHICKEN CULINARY TRAINING PROGRAM FOR KENYAN SCHOOL CHEFS & STAKEHOLDERS

Transforming School Meals with Sustainable, Nutritious and Delicious Plant-Based Proteins: Kenyan schools play a vital role in shaping students’ health, and meal programs are at the heart of this effort. […]

qualitylife

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6
December

Vegan Culinary

TRANSFORMING SCHOOL MEALS WITH AFFORDABLE, NUTRITIOUS AND SUSTAINABLE PLANT-BASED FOODS

In many low-income Kenyan girls’ schools, access to nutritious meals remains a challenge. Traditional diets often rely on expensive or less sustainable food sources. This limits the nutritional value of […]

qualitylife

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15
November

Vegan Culinary

TRANSFORMING KENYAN SCHOOL MEALS WITH SHELF-STABLE VEGGIES & HERBAL PORRIDGE TRAINING

In many Kenyan schools, especially girls’ schools, ensuring consistent access to nutritious meals is a challenge. With rising food costs and supply chain disruptions, school chefs often struggle to provide […]

qualitylife

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5
October

Vegan Culinary

VEGAN ICE CREAM, SCONES, AND SOUPS TRAINING PROGRAM FOR SCHOOL CHEFS IN GIRL-DOMINATED KENYAN SCHOOLS

This training objective was to equip school chefs with the skills and knowledge to prepare delicious and nutritious plant-based meals and treats. participants learned how to create vegan ice cream, […]

qualitylife

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15
May

Vegan Culinary

PLANT BASED FOODS CULINARY TRAINING & FACTORY FARMING RISKS AWARENESS BOOT CAMP 2

Building capacity amongst Kenyan school chefs, students, teachers & vegan enthusiasts on Plant based culinary. The program was designed to promote healthier eating habits, reduce the carbon footprint of schools, […]

qualitylife

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8
May

Dehydrated Foods

LONG SHELF LIFE FRUITS,VEGETABLES FOR SCHOOLS .

We help low income Kenya schools rebalance their school meals diet within their budget using long shelf life vegetables and fruits . We also make it possible for schools to […]

qualitylife

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5
May

Vegan Culinary

Plant Based Culinary Training Boot Camp 1

Training  school chefs & students  on  the  culinary techniques for making  vegan cakes and production of plant based milk, yoghurt & cheese using locally available high-protein dryland crop such as […]

qualitylife

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1
April

Food

FACTORY FARMING IS EVERYWHERE IN THE WORLD

Around two in every three farm animals are factory farmed (that’s over 50 billion every year!). These intensive systems put production above all else, creating vast quantities of seemingly cheap meat, milk […]

qualitylife

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30
March

Animal Welfare

Humans are currently eating more meat than our planet can afford.

Humans are currently consuming more animal products than our planet can afford. We live on a finite planet that is being pushed beyond its limits. Intensive animal agriculture is a […]

qualitylife

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15
February

Environment

ZERO GRAZING IN KENYA IS RAPIDLY CHANGING TO ANIMAL CONCENTRATION CAMP

Due to rapid increase in demand for animal protein and milk in Kenya zero grazing has changed over time into animal concentration camps. Here cattle spend much of their life […]

qualitylife

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4
October

Alternative Proteins

MEET THE FUTURE OF FOOD-MYCELIUM

Mushroom mycelium as a promising future source of protein Proteins are an important part of our diet, and they also influence the structure and texture of foods. But the way […]

qualitylife

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15
December

Cultured Meat

THE FUTURE OF MEAT:

Rather than rearing animals and sending them to slaughter, a muscle sample is taken from the animal (this can be any animal, with current favourites being cows, chicken and pigs), […]

qualitylife

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3
January

Animal Welfare

Stopping the destructive animal feed trade & antibiotics

Cruel factory farming relies on a global trade in crops to feed farmed animals. Tropical forests are destroyed to make way for crops destined for factory farms around the world. […]

qualitylife

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4
January

Animal Welfare

Intensive Animal Production In Developing Countries Is On The Rise:

Industrial animal agriculture/Factory farming is on the rise in developing countries around the world. In the past several decades, industrial food animal production (or IFAP, sometimes also referred to as […]

qualitylife

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21
January

Food

Redefining agricultural yields: from tonnes to people nourished per hectare

Quality life without borders supports and advocates a nutritional plant-based diet for Kenya and Africa in the fight against poverty and malnutrition. It has been well-documented that meat production consumes […]

qualitylife

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3
February

Animal Welfare

Say No To Factory Farming

Given the choice, pigs,chicken,cattle would spend hours roaming around and foraging for food. In the wild, they’d rest on comfortable bedding made of grass and leaves. But on factory farms, […]

qualitylife

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