Meet Yi Li, a dynamic and adventurous entrepreneur who has made a significant impact on Kenya’s agricultural scene through FarmWorks, a company she co-founded to enhance agricultural productivity. Yi’s journey, from a management consultant at McKinsey & Company to a co-founder in the agriculture sector, is an inspiring tale of passion, innovation and the power of taking bold risks.

Your journey into the professional world is interesting. How about you tell us how you ended up in Kenya, starting from Beijing?

I began my career in 2016 as a management consultant at McKinsey & Company in the United States. After a year, I moved to China, where I worked in Beijing. I enjoyed consulting, but a pivotal moment occurred when I didn’t get my U.S. work visa. While initially disappointing, it was a blessing in disguise that led me to seek out new opportunities. I decided I wanted something more exciting, dynamic and meaningful, which ultimately led me to Africa.

What brought you to Africa, and how was your first experience in Nairobi?

When I finally got the American work permit, I realized that working in a developing economy was far more exciting and fulfilling than returning to a mature market, so I decided not to go back to the United States. In 2019, I took a leap of faith, reaching out to McKinsey’s African offices. Nairobi responded positively and I made the move in August of that year. The weather was a pleasant surprise—better than even Southern California! The people were incredibly friendly and I immediately felt connected to the city. I had worked with large corporations before, but in Nairobi, I got to work on international development and public sector projects, which was a refreshing change.

The world shuts down during COVID, after only six months in Kenya, what is going through your mind at that time?

Two days before Kenya’s lockdown, McKinsey gave me the option to fly back home with all expenses covered, but I had to make the decision immediately. After thinking it over, I realized I didn’t want to leave — staying in Kenya felt like the right choice. For one, at that time, China was also a COVID hotspot, and it felt like Nairobi offered more space and outdoor options, especially with its already established outdoor dining culture and younger population. The city felt like a good place to be during such an uncertain time, and I consider myself lucky for making that choice.

But COVID didn’t just reshape my personal decisions; it also opened up a whole new career opportunity for me. I ended up working directly with the government of Kenya, alongside the cabinet secretary and principal secretary, helping lead a COVID response ‘war room.’ This experience provided a firsthand look into the inner workings of government and how quickly different departments were adapting to tackle the crisis. It was my first time working in the public sector, and suddenly, every day was filled with virtual meetings, often with multiple stakeholders — a new way of operating for all of us.

How did you transition from consulting to agriculture?

After almost five years at McKinsey, I began yearning for more hands-on, impactful work. I wanted to build something from the ground up. That’s when my boss at the time, Amit, suggested that I look into agriculture. I had no prior experience in the field, but I was eager to learn. Amit introduced me to my co-founder Peter and we started FarmWorks. It was my first time on a farm in Kenya, and although I had no clue what I was getting into, I was excited by the challenge.

What was your approach to understanding Kenya’s farmer markets?

Our initial idea was to build good farms and produce high yields by investing in both capital and human expertise. We assumed that if we grew high-quality crops, selling them would be easy. That turned out to be a huge mistake. I quickly learned that you can’t just show up at a market with produce and expect people to buy it. There are established players and supply chains already in place, which I had no idea about as an outsider. You have to build relationships, establish trust and be consistent.

At first, I visited Kagio Market, thinking it would be a good place to sell. It was a big centre, but because it’s in the heart of Kirinyaga County, where everyone is growing produce, the prices weren’t competitive. I realized I needed to target bigger markets, so I set my sights on Nairobi and the famous Marikiti Market. I didn’t have a car, so I started taking Ubers at 3 a.m. to get there when the real business happened. The Uber drivers thought I was crazy, but I was determined to understand how the market worked.

Why venture into the export business?

We entered the export market last year, primarily exporting French beans, peas and snap peas. The decision was strategic for two main reasons. First, it allows us to earn hard currency, which is crucial given the volatility of the Kenyan shilling. Second, exporting forces us to adhere to higher standards, like traceability, which we can then apply to our domestic operations, raising overall quality. Export margins are better and while it’s tough to offer the same support for domestic farmers, we’re now using the lessons from export to improve our local processes.

Let’s move a little bit to Malaika Kitchens. What’s Malaika Kitchens? How did that get started?

Malaika Kitchens is an initiative where we build kitchens in rural schools to provide meals for children who otherwise might go hungry. We build modern kitchens and connect schools with suppliers, offering affordable meal plans. So far, we’ve built kitchens in nine schools, serving 7,000 children daily.

What’s your favorite Kenyan experience?

My favourite local experience is visiting markets. Just yesterday, I was at Kangemi Market. I often visit different markets without telling my team, and I love chatting with customers to get their feedback on FarmWorks. It’s amazing to see the energy—the music, the loud noises, the bright colours and women balancing crates of tomatoes on their heads. It’s such a lively and vibrant part of Kenyan life, and I really enjoy being in that environment.

This conversation reveals the entrepreneurial spirit and adventurous nature behind Yi Li’s journey, from her early days as a management consultant at McKinsey to co-founding FarmWorks, a company transforming Kenya’s agricultural landscape. Yi’s story is a testament to the power of bold risks, adaptability and a hands-on approach to creating impact. To delve deeper into Yi Li’s fascinating journey and her efforts with initiatives like Malaika Kitchens, be sure to watch the full interview on our YouTube channel. Discover the full range of insights and inspiring stories from one of Kenya’s most innovative entrepreneurs.