Traditionally managed socio-ecological production landscapes (SEPLs) provide communities with a range of goods and services vital for livelihoods, including nutrition and health. In Kenya, many of these landscapes, encompassing the resources therein and the indigenous knowledge vital for optimising their value, are now under threat.Utilising diverse traditional foods for the benefit of local communities has often been hampered by insufficient knowledge about the foods and negative attitudes towards them. For over two decades, a team from the National Museums of Kenya, Bioversity International, and their partners has been working with local communities to find out how local food resources can contribute more to community livelihoods, especially with regard to nutrition, health, and income. Understanding local food systems is a vital step. The team developed a methodology for involving local communities, and the youth in particular, to inventory their foodways. The documentation opened opportunities for research and development interventions. This chapter highlights three development and conservation case studies founded on foodways documentation: (1) promoting African leafy vegetables in Kenya; (2) safeguarding kitete (bottle gourd) by Kyanika Women’s Group in Kitui, Kenya; and (3) utilising digital technology to educate consumers about healthy eating using local foods.All cases have shown that converting underutilised local foods into main sources of nutrition and income opportunities, as well as conserving these foods in their environment, requires foodways documentation, community participation, and multi-stakeholder and multidisciplinary collaboration. Awareness on the nutritional and health benefits of local foods was a key incentive for their conservation and a catalyst for the change in attitudes and eating habits.