Marcus Fanenbruck, co-owner of Ethos Organic Café & Restaurant in Harmony Center on General Mathenge Road, September 29, 2022. Photo | Diana Gira | NMG

Did you know that it takes 60,000 liters of water to produce one kilogram of meat? It brought about a change in style.

In 2015, Fannenbrook decided to go vegan to make the fight against climate change personal.

For the German who arrived in Kenya in 2015, this lifestyle change was not a whim, but based on information gleaned from his hometown and throughout his life working as a geography teacher here.

However, he soon realized that being vegan in Kenya was a David vs. Goliath task. is exclusively plant-based. It excludes all animal products and their by-products, including milk, meat, eggs, honey, poultry and fish.

“If you went to a restaurant as a vegan six years ago, your meal options were meat-free meat dishes. Caesar chicken salad without chicken was one of the few options,” said Fanen, who was an English teacher. says Brooke. With determination deep in the sea, his course of action was clear as day. he needed to find a solution.

His quest for plant-based foods led to the opening of Ethos Organic Café and Restaurant.

Located in Harmony Center on General Mathenge Road, Ethos is a vegan haven. Stylishly designed with high ceilings, large windows and a classic school chair and desk concept, clients sit down to unique meals that are pleasing to the eye, rich in taste and flavor, and good for the heart and soul. You can enjoy it. and environment.

Opened less than five months ago, Ethos prides itself on doing good for people and the planet.

Fannenbrook’s goal is to anchor sustainability in the hospitality industry.

The first sign of this commitment can be found in the cafe’s table centerpieces made from recycled wine bottles made by local sustainability-promoting artists.

“We offer our customers organic, plant-based food at fair prices,” says the foodpreneur.

“So far, we have accommodated people with special diets: vegans, gluten-free consumers, and those with food allergies.”

With a terrace where customers can sunbathe, the restaurant offers a variety of vegan meals including coffee, sandwiches, breads, pastries and meals developed by Fanenbrook and his business partners. Over 20 years. He describes him as a “genius product developer and master chef.”

You can also enjoy organic wine and beer here.

“Our coffee milk substitutes are soy milk, almond milk, and oat milk,” he explains, noting that they don’t charge extra.

“In the future, we should charge extra for milk.”

growing movement

For my afternoon coffee, I love oats, so I opt for a cappuccino with oat milk.

3 minutes later, it arrived with a hot cookie. It looks and tastes like coffee. Cookies are made from gluten-free flour, dark chocolate, and soy milk instead of milk and butter.

Three and a half years ago, living in a country where vegan tofu is limited, Mr. Fanenbrook and his business partners developed and started selling a handmade, plant-based, organic tofu named Mtofu. The reaction was incredible.

“The vegan movement is growing rapidly worldwide, and people here are moving meat off the table for the planet, animal rights, or simply to live a healthier lifestyle. I’m catching up,” he says.

Mtofu’s success inspired them to develop more foods that mimic cheese and meat products.

The Ethos menu contains some of them. For example, “Like Cheese”, “Kama Kuku”, “Kama Nyama” Burger, “Kama Kuku” Nuggets. It looks and tastes like meat, but is plant-based.

Offers pizza made with homemade vegan mozzarella cheese. Gluten-free options are also available.

After my coffee came the “Kama Kuku” nuggets. Bite through a layer of crispy breadcrumbs to reveal soft chunks of flavorful tofu with a taste similar to chicken.

I feel like I haven’t missed anything.

Sustainability is the thread that unites all ethos. About 95% of their products are organic sourced from small local organic farms and manufacturers. We source only organic wines from France.

local procurement

“All raw materials are carefully selected or manufactured to ensure quality and integrity. No artificial ingredients,” Fannenbrook says of the product.

To provide a vegan experience, Ethos partners with brands that share the same vision. Now he offers this experience with his team of seven employees. Their average age is 22.

Most of Ethos’ clients are Kenyan Indians who lead a vegan lifestyle, health-conscious expats and locals, and young Kenyan foodies who want to choose plant-friendly foods.

“They are so happy to know that vegan products and foods don’t have to be boring,” says the passionate vegan, adding that organic and vegan customized smoothie bowls are his next launch product. I added that it is

As I leave, I ask him if he misses meat. “I was a vegetarian during his teenage years and throughout his teenage years, but have come back to organic meat products. I don’t miss you at all!”

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