Posts: Food Security, Agribusiness and Environment Conservation
VALUE OF UGANDAN VANILLA: A GLOBAL COMMODITY ROOTED IN LOCAL LABOR
Vanilla is known worldwide for its smooth, sweet flavour, much of its appeal comes from vanillin, the key compound that gives vanilla beans their signature taste. Beyond flavour, vanilla offers benefits that go beyond the kitchen. It’s packed with antioxidants, which help protect the body from damage caused by everyday wear and tear. Vanilla’s calming aroma is also widely used to reduce stress and elevate mood, making it not just a luxury in food but a valuable asset for mental well-being. Vanilla grown by Mr. Masereke Misach in Mabere Subcounty Bundibugyo District Uganda has gained a strong reputation for producing some of the finest vanilla in the world. Second only to Madagascar, Ugandan vanilla stands out due to its richness and complex flavour profile, which has attracted the attention of chefs and food manufacturers globally. This quality comes from the favourable cultivating conditions in western Uganda, particularly in the districts of Ntoroko, Kasese, and Bundibugyo. This region, with rich volcanic soils and favourable climate, creates the perfect environment for cultivating premium vanilla beans. Farmers in Uganda also rely on sustainable practices, like intercropping vanilla with banana and cocoa plants this technique enhances soil health and subtly infuses the vanilla beans with notes of banana and cocoa, giving Ugandan vanilla its distinct character. For those engaged in the vanilla trade, this crop is often called “green gold.” Vanilla farming is a critical livelihood for thousands of rural farmers across Uganda. In 2021 alone, the country exported about 75 metric tons of vanilla, generating over $20 million. Vanilla has become one of Uganda’s top agricultural exports, alongside coffee and tea, playing a vital role in the nation’s economic development. The government has recognized its potential and continues to support farmers by improving farming techniques and ensuring high-quality produce. For both corporate professionals and those on the ground in production, Uganda’s vanilla industry presents growing opportunities despite price fluctuations. As demand for high-quality vanilla rises worldwide, Uganda is in a prime position to expand its market share. Vanilla production is more than just an agricultural activity, it provides meaningful work, supports families, and helps sustain local communities. The export of vanilla, often processed for international markets, contributes directly to economic growth by creating jobs and supporting livelihoods throughout the supply chain from the farms in the hills to the factories and beyond. Ugandan vanilla is more than a flavouring, it’s an investment in the future of the country’s economy and a source of pride for its people. Whether you’re working in management, logistics, or directly in farming, the vanilla industry is a symbol of Uganda’s potential and progress, contributing to both local communities and the global marketplace. By Carol Namagembe Production and Marketing Officer. KRC-Uganda
ENHANCING STORE MANAGEMENT AND HANDLING OF CORN-SOYA BLEND (CSB)
Effective store management and careful handling of food supplies, like Corn-Soya Blend (CSB), play a critical role in ensuring the well-being of communities. To address specific challenges related to food storage and safety, KRC-Uganda, with support from the World Food Programme (WFP), developed a training program to promote best practices, reduce food losses, and guarantee food safety. This training covers essential areas, beginning with inventory control and meticulous record-keeping to avoid shortages and prevent wastage. Accurate records, consistent stock monitoring, and applying the first-in, first-out (FIFO) principle ensure that the CSB remains fresh and available when needed. Another key focus is maintaining proper storage conditions, emphasizing that storage areas for CSB should be dry, well-ventilated, and protected from pests. Storage facilities must also safeguard food from extreme weather, which could otherwise jeopardize quality. Handling and transportation practices are also covered to ensure the safe handling of CSB during loading, unloading, and transit, which reduces contamination risk. Proper packaging methods are emphasized to prevent damage during transportation and to preserve CSB’s nutritional value until it reaches the community. Food safety and hygiene practices are crucial as well, focusing on sanitation protocols for personnel and equipment, early identification of spoilage or infestations, and the distribution of safe, quality products. Furthermore, community engagement is encouraged, educating refugee community members on food safety and responsible food usage, which helps reduce wastage and misuse. By implementing these training programs, food losses can be significantly reduced, and the quality of food supplies maintained. This leads to efficient and fair food distribution, which is vital in supporting the food security and nutrition of vulnerable populations in the refugee community. By Mbambu CatherineNutrition OfficerKyaka II Refugee Settlement
WHY THE RIGHT TO FOOD SHOULD BE AN ABSOLUTE RIGHT
As we commemorate World Food Day on October 16th, a day established by the Food and Agriculture Organization (FAO) in 1979 to raise awareness about hunger and promote action for sustainable food systems, it’s crucial to reflect on the right to food. At KRC-Uganda, we have commemorated this day for decades through various events, discussions, and initiatives focused on food and nutrition security and their interlinking with human rights. Given my background in both human rights and food systems, I firmly believe that the right to food must be elevated to the status of an absolute right. THE QUESTION THEN BECOMES: WHAT EXACTLY ARE ABSOLUTE RIGHTS? An absolute right is a human right that cannot be suspended, restricted, or limited under any circumstances, not even in states of emergency. Examples of absolute rights include the right to life and freedom from torture. Such rights are enshrined in international covenants like the 1948 Universal Declaration of Human Rights (UDHR), and the International Covenant on Civil and Political Rights (ICCPR) of 1966. In Uganda, the national constitution in Article 44 provides for a class of fundamental rights that cannot be taken away irrespective of any circumstance. The law refers to them as non-derogable rights, including freedom from torture and cruel, inhuman, or degrading treatment or punishment, freedom from slavery or servitude, the right to a fair hearing, and the right to an order of habeas corpus. These stand as fundamental pillars of human dignity. These rights are considered non-derogable, meaning they remain protected even during crises. However, the right to food, despite being recognized under international frameworks such as the Universal Declaration of Human Rights (UDHR) 1948 and the International Covenant on Economic, Social, and Cultural Rights (ICESCR), is not classified as absolute even in our national constitution it is a “silent right”. This begs the question: Why is the right to food not treated as an absolute right when food is a prerequisite for all those absolute rights as it’s a foundation for survival, human dignity, and the enjoyment of other fundamental rights? THE RIGHT TO FOOD AS A FOUNDATION FOR OTHER RIGHTS The right to food is closely intertwined with the realization of other human rights. Without access to adequate and nutritious food, individuals cannot enjoy the right to life, health, or an adequate standard of living. Article 25 of the UDHR recognizes that “Everyone has the right to a standard of living adequate for the health and well-being of themselves and their family, including food.” Similarly, the ICESCR elaborates on this in Article 11 by affirming the right to adequate food and freedom from hunger. Food is the cornerstone of life and survival. Therefore, any deprivation of this right threatens not only the individual’s physical well-being but also undermines their ability to participate fully in society, exercise political rights, access education, or even contribute to the economic development of their community. However, in the efforts to recognize this as an Absolute right, it has met with several misconceptions and one of the biggest is that the right to food is equivalent to a right to be fed. Some assume that recognizing the right to food would place an unrealistic burden on governments to provide free food to all. However, this is not the case. The right to food, as defined by international law, focuses on enabling individuals to feed themselves in dignity. This requires creating an environment where individuals have access to the necessary resources such as land, seeds, water, and markets to produce or buy their food. The state should be directly responsible for providing food in exceptional circumstances, such as natural disasters or armed conflicts. Furthermore, some have unknowingly argued that denying the right to food is due to a lack of food globally. FAO says the world produces enough food to feed the entire population. The real issue lies in inequitable access to food, driven by poverty, social exclusion, and discriminatory practices. A legal framework that guarantees the right to food as absolute would mandate states to take decisive steps to address these systemic issues/challenges. Therefore, Given the critical role food plays in sustaining life and human dignity, the right to food should be elevated to an absolute right. Much like the right to life and freedom from torture, the right to food should be considered non-derogable. It should not be subject to limitation, even in times of crisis or emergency. Cognizant that hunger and malnutrition lead to irreversible damage, particularly in vulnerable groups like children, and undermine the potential of entire generations. In a world where food is abundant, but access is limited by inequality and poor governance, the international community must prioritize the right to food and treat it as essential and inviolable. As we commemorate World Food Day, it is crucial to advocate for the recognition of the right to food as an absolute right. By Richard Tusiime Governance, Policy, and Advocacy Manager KRC-Uganda
KRC-UGANDA AND FOOD RIGHTS ALLIANCE LEAD STAKEHOLDER CONSULTATIVE ENGAGEMENTS FOR NDP IV IN THE TOORO REGION
The Kabarole Research and Resource Centre-Uganda (KRC-Uganda), with funding from Healthy Food Africa and Hivos, in collaboration with the Food Rights Alliance (FRA), organized a two-day consultative workshop focused on food security and nutrition prioritization within Uganda’s National Development Plan (NDP) IV. This workshop took place in Fort Portal Tourism City on September 19th and 20th and attracted technical leaders and representatives from civil society organizations (CSOs) across Fort Portal City, Kabarole, Kyenjojo, Bunyangabu, and the refugee-hosting districts of Kamwenge and Kyegegwa. The objectives of the consultative workshop included: 1. Assess the implementation of nutrition interventions through district development plans aligned with NDP III. 2. Establish local contexts for nutrition actions proposed in the National CSO memorandum on food security and nutrition in NDP IV. 3. Develop key nutrition-related actions and interventions for prioritization in district development plans, in alignment with NDP IV. It is important to note that by the end of the financial year 2024/2025, both Uganda’s Third National Development Plan (NDP III) 2020/21 – 2024/25 and the Uganda Nutrition Action Plan (UNAP) II 2020/21 – 2024/25 will conclude, prompting the development of NDP IV and UNAP III. However, the food and nutrition security situation in Uganda remains challenging. According to the Uganda Demographic and Health Survey conducted by the Uganda Bureau of Statistics in 2022 and published in November 2023, 26% of Ugandan children aged 6-59 months are stunted. This stunting rate is particularly high among children from the poorest households at 29%, followed by 25% in poorer households, 28% in middle-income households, 23% in richer households, and 18% in the wealthiest households. Additionally, 3% of children are wasted, 10% are underweight, and 3% are overweight. Alarmingly, only 1 in 10 children aged 6-23 months meet the recommended dietary intake by consuming at least 5 of the 8 essential food groups. Furthermore, merely 7% of children had a minimum acceptable diet 24 hours before the survey. In the Tooro region, the stunting rate among children reaches 38.7%, with only Kigezi (41.5%) and Karamoja (43.9%) exhibiting higher rates. This is particularly ironic, as the Tooro region is known as a food basket of the country, recognized for its production of matooke (plantain), maize, and other cereals. Despite this abundance, the region grapples with a high stunting rate, highlighting a contradiction between food production and nutritional outcomes. Given Tooro’s fertile soils and favorable climate for horticulture and food crop production, the situation is perplexing. This disconnect suggests that consumption patterns and behaviors require urgent attention. Stakeholders need to examine the root causes of these challenges and develop effective policy frameworks to improve food and nutritional security, not only for the region but for the entire country as Uganda formulates its NDP IV. Recognizing the significance of a regional contextual analysis, stakeholders in food and nutritional security can identify, internalize, and critically assess the challenges faced, providing informed policy recommendations to the National Planning Authority (NPA). This ensures that sustainable solutions are addressed to the regional and national crises surrounding food and nutritional security. The two-day intensive reflection led to the identification of key regional priorities for the Tooro region, focusing on humanizing nutrition, urban food systems, climate-smart agricultural technologies, school nutrition programs, and the integration of media and gender into nutrition and food systems programming. These priorities will inform our regional position paper to the National Planning Authority and other stakeholders, as we actively contribute to the development of NDP IV. By Eric Oteba, Food Systems and Nutrition Program Manager KRC-Uganda
THE ROLE OF DEBATES IN CREATING AWARENESS ABOUT FOOD SECURITY AND FOOD SYSTEMS
In 2022, the Toro Sub-Region was identified as having a particularly high burden of malnutrition and child stunting (UDHS, 2022). Anthropometric measurements collected for children under the age of five revealed an alarming stunting rate of 38%, well above the national average of 26%. While Uganda’s stunting rates have steadily declined since 2016, reaching 28.9% by 2020 (Global Nutrition Report, 2020), these figures remain unacceptably high. According to UNICEF, malnutrition poses a serious threat to an entire generation of Ugandan children. Sharon addressing debate participants on the rules of engagement Several interventions have been implemented to combat malnutrition in all its forms. These include nutrition-specific interventions, such as maternal micronutrient supplementation, disease prevention, support for exclusive breastfeeding, and complementary feeding. In addition, nutrition-sensitive approaches have been employed, such as improving access to nutritious food through agriculture, supporting small farms as a source of income, and improving access to clean water and sanitation to reduce infections and disease (Rojina, 2022). Recently, debates have emerged as a powerful tool for promoting nutrition and health education. Debates encourage students to examine their beliefs, develop non-technical skills, and serve as a valuable pedagogical approach in healthcare education. By engaging in debates, students are encouraged to take a deep approach to learning and develop essential skills such as critical thinking, communication, teamwork, and oral presentation. Unlike traditional lecture-based methods, debates require students to actively participate in the learning process. They promote a structured approach to exploring topics and foster a sense of responsibility for one’s education. Additionally, debates emphasize effective teamwork and collaboration, as participants work toward a shared goal of preparing for and participating in discussions. With funding from the IDP, KRC-Uganda organized primary and secondary school debates under the theme “Balancing Health with Sustainability: Navigating the Future of Food Production and Consumption. The debates took place from August 23-25, 2024, at Nyakasura School. Through these debates, we aim to spread awareness about food security and the fight against malnutrition. We believe that children play a significant role in food choices within their households. By teaching them healthy eating habits at a young age, we ensure that they use this knowledge throughout their lives and pass it on to future generations. Food habits and choices are developed early in life and can be sustained into adulthood, making it crucial to address malnutrition in childhood. Early intervention is far more effective in preventing malnutrition’s long-term effects than attempting to address these issues in adulthood. Through debates and other initiatives, we are confident that we can help break the vicious cycle of malnutrition. By empowering children with knowledge about healthy food choices, physical activity, and other relevant interventions, we equip them to make informed decisions that will improve their health and well-being. By fostering awareness through debates, we hope to create a generation that is well-informed and capable of making healthier food choices, thereby addressing malnutrition in Uganda at its root. By Sharon Atuhaire Nutrition Officer-Kyaka II Refugee Settlement
ENHANCING NUTRITION AND FOOD SAFETY OUTCOMES THROUGH INTEGRATING NUTRITION PROGRAMMING IN PRIMARY SCHOOLS IN FORT PORTAL CITY AND KABAROLE DISTRICT
In an effort to improve nutrition and food safety outcomes, Fort Portal City and Kabarole District have integrated nutrition programming into primary schools. This initiative addresses a critical issue—four in every ten children in the Tooro region are stunted. Contributing factors include limited knowledge about nutrition, inadequate dietary diversity, and insufficient care for mothers and children. Moreover, food safety concerns need urgent attention. Pupils of Karambi primary school nutrition club pose for a photo with KRC-Uganda, IDP, JESE, RCA and political and technical leaders from Fort Portal City and Kabarole district during one of the school monitoring exercises Primary schools have become pivotal in promoting sustainable food systems by educating students on proper nutrition practices and safe food production and consumption. Schools play a crucial role in developing children’s behaviours, as they are part of a larger social network that shapes eating patterns and attitudes. Children learn not only from their peers and teachers but also from their families, communities, and media. Schools are, therefore, natural hubs for nutrition education. KRC-Uganda, through the Mpanga Super Farmers Program (MSFP) and in partnership with Iles de Paix (IDP) and the Hivos Healthy Food Africa project, supports nutrition clubs in five primary schools: Karambi, Kasisi, Kahunga-Bunyonyi, Njara, and Kinyamasika. These clubs serve as a platform for disseminating vital nutrition and food safety information. The program also involves training for headteachers, club patrons, and cooks on nutrition and safe food handling practices, including the use of clean planting materials and bio-rations to manage pests and diseases. Pupils of Karambi primary school perform an educative skit on nutrition Karambi P/S nutrition club has held the flag high in disseminating nutrition and food safety messages and practices to the rest of the pupils and communities. The school has a dedicated nutrition club patron, headteacher and teachers who have integrated basic nutrition and food safety information in their science and agriculture classes. The nutrition club has reached most children through internally organized debates, drama skits and poems on nutrition during assemblies on a regular basis. The school has provided opportunities to practice healthy eating and food safety in their school feeding program, and through the sale of food on their premises. There has been “spread the effect” by involving families in their children’s nutrition education. Silver, one of the male pupils in primary five described how he is contributing to decision in the composition of meals to be consumed in their household utilizing the nutrition knowledge from Karambi primary school. Pupils of Kinyamasika primary school in one of their school gardens The nutrition clubs have also established school gardens to provide hands-on learning experiences, with a focus on diversifying crops and incorporating pest-repellent plants. These efforts aim to strengthen agroecological practices and promote sustainable farming methods in school farms. Through these programs, KRC-Uganda is empowering young students with the knowledge and tools to make healthier food choices, improve food safety, and contribute to their households and communities. By integrating nutrition education into the school environment, these initiatives are fostering long-term change and helping to combat malnutrition in the Tooro region. By: Eric Oteba Food systems and Nutrition Manager-KRC-Uganda
DISABILITY INCLUSION IN NUTRITION INTERVENTIONS IN REFUGEE SETTLEMENTS
Refugee settlements are often scenes of severe hardship, where basic necessities such as food, shelter, and healthcare are scarce. In these challenging environments, the needs of people with disabilities are frequently overlooked. Refugee populations often have higher rates of disability due to conflict, violence, and poor living conditions. Disabilities can range from physical impairments to sensory and cognitive, each requiring specific accommodations and considerations. People with disabilities are at a higher risk of malnutrition. Mobility impairments, for example, may limit their to access food distribution points. Sensory disabilities might make it difficult to communicate needs or navigate unfamiliar environments. Cognitive disabilities can complicate understanding of nutrition information and self-care practices. Malnutrition exacerbates existing disabilities and can lead to new health problems, creating a vicious cycle of declining health. Proper nutrition is essential for maintaining physical strength, supporting immune function, and enhancing quality of life for individuals with disabilities. Figure 1: Humanity and Inclusion staff and partners pose for a photo after one of the Leave No One Behind (LNOB) phase 1 and 2 evaluation workshops Disability inclusion in nutrition interventions is not only a matter of equity but also a necessity for the health and well-being of refugees with disabilities. By addressing the unique barriers, they face and implementing inclusive practices, we can ensure that everyone in refugee settlements has access to the nutrition they need to survive and thrive. It is imperative to note and address the barriers specific to each type of disability such as Physical Barriers (uneven terrain, long distances to food distribution points, lack of mobility aids preventing people with disabilities from accessing necessary nutrition services, Attitudinal Barriers (Stigmatization and discrimination against people with disabilities can lead to neglect and exclusion from community resources including nutrition programs and lastly Communication Barriers where nutrition information is often not provided in accessible formats, such as braille, sign language, or easy-to-read materials. This limits the ability of people with disabilities to make informed decisions about their diet and health. Nutrition actors such as KRC-Uganda can therefore employ various strategies to ensure disability inclusion (Leaving No One Behind). Conducting comprehensive assessments to understand the specific needs of people with disabilities within the refugee population including identifying the types of disabilities present and the unique barriers each group faces in accessing nutrition. Training and Capacity Building of staff on disability awareness and inclusion including the appropriate communication methods, and strategies for making nutrition services accessible but also the general Infrastructure and Accessibility component. Furthermore, providing nutrition education and information in accessible formats is also considered crucial (using multiple communication methods) including visual aids, sign language interpreters to ensure everyone can understand and benefit from the information provided. Last but not least, organizational efforts in developing and implementing Inclusive Policies at programing level including budgeting for disability specific activities but also accommodation fees. Organizations can incorporate the universal design principles to ensure that nutrition programs are accessible to everyone, not only people with disabilities but also people with special needs such pregnant women, little children and so on. Lastly local partnerships are paramount to building the capacity and leveraging the local disability organizations’ expertise in designing and implementing inclusive interventions. In conclusion, streamlining disability inclusion in nutrition interventions in refugee settlements is crucial for ensuring that all individuals have equitable access to essential resources and by adopting a comprehensive and inclusive approach that addresses the specific needs of people with disabilities, refugee settlements can create a more supportive and equitable environment for all. Continuous monitoring, community involvement, and capacity building are key components of successful disability inclusion efforts and through these strategies, we can make significant strides toward a more inclusive and just humanitarian response. M&E Officer presenting on behalf of KRC-Uganda on the progress of disability inclusion in the nutrition interventions during the LNOB phase 1 and 2 evaluation workshop in Kyaka. Participants during the Leave No One Behind Phase 3 workshop, attended by the M&E officer, Fort portal. By: BALINDA IRENE M&E Officer- TSFP/MCHN project- Kyaka II Refugee Settlement
Reducing stigma and improving Maternal Nutrition for Teenage Pregnant Mothers
In Kyaka II settlement, teenage pregnancy rate is increasing during Maternal Child health and Nutrition (MCHN) clinic at Itambabiniga health Outpost and young mothers are facing severe stigma to attending health care services. This is adversely affecting their access to maternal nutrition and health care. The stigma will not only be isolated to these young mothers but also leads to malnutrition impacting both maternal and child health. Recognizing this issue in the identified teenage pregnant mothers, the nutritionist engaged a comprehensive Nutritional support and counselling aimed at reducing stigma and improving maternal Nutrition among teenage pregnant mothers. The session focused on counselling tailored to the needs of teenage mothers and effects of stigma. There was also collaboration with the health workers at the ANC clinic to ensure that these teenage mothers have access to regular prenatal and post Natal care. We also encouraged them to be sensitive to the needs of teenage mothers and reduce discriminatory attitudes. Testimonials Three pregnant mothers, two 16 year olds and a 17-year-old shared: “Before the session, we felt completely alone and ashamed being with old mothers aged 30years and above attending the same MCHN clinic. Now we shall have friends that understand us and know how take care of ourselves and the babies. We shall not hide again during the clinic days and we shall be actively participating in health educations talks during the clinic” “We used to fear to go for Antenatal services avoiding to be asked questions as to why we got pregnant early, but now we shall be honouring appointment dates” “We shall also sensitize other teenage mothers who are out there in the communities to come and be part of the ambassadors in reducing stigma and improving maternal nutrition” “We request that you visit us at hour homes so that our parents and spouses can also understand our situation” Conclusion The Nutritional support and counselling successfully reduced stigma and we have hopes of improving maternal nutrition among teenage pregnant mothers in Kyaka 11 Refugee Settlement. Therefore, continuous identification of these mothers in the clinic and providing special counselling will be one of the key strategies to aid in the prevention of malnutrition as well as motivating mothers to seek ANC services. By: Tumuhereze Joshua Nutrition Officer-Kyaka II Refugee Settlement
Achieving Our Savings Goals by Shifting Mindsets: Harvesting Seeds of Gold
According to research conducted by FINSCOPE UGANDA 2023, 60% of Ugandans are actively engaged in both formal and informal saving practices. However, it is concerning that 39% of these savers primarily save to meet their regular expenses. This can, to some extent, be attributed to the savers’ lack of clear financial goals or focus. As a result, the accumulated savings often end up being used for unexpected or unplanned events, leading to a depletion of the saved funds. Kyomugisha Regina, a member of Rushango Central Farmers VSLA in Kabambiro Sub County, Kamwenge District, diligently saved her money and shared each saving cycle over time. However, she never seemed to see tangible results, as her savings were consistently depleted by various expenses tailored to her previous spending lifestyle. The 36-year-old Kyomugisha, who is married with four children, used not to have clear saving goals, which resulted in uncontrolled borrowing from the VSLA to buy expensive clothes, gifts for her relatives, unplanned visits, food, and other household needs. This unplanned spending resulted in sharing little money at the end of every saving cycle and even remaining in debt. After participating in a training session on savings targets organized by KRC-Uganda with support from Humundi, everything changed for her. Empowered with a clear understanding of the importance of setting specific savings goals, Kyomugisha began a transformative journey. With unwavering determination, she successfully saved enough money to purchase three female goats, marking a significant expansion of her farm. Kyomugisha envisions having an integrated farm with goats, a banana plantation, and kitchen gardens for organic vegetables and poultry. Her story serves as an inspiring example of how VSLAs and savers can change their mindset towards focused savings strategies and witness tangible results. By: Mugisa Kamurungi CharlesMicrofinance officer–KRC-Uganda
Leveraging Religious spaces to promote optimal nutrition and food safety practices
Lucy Kahunde, a member of the Central Division Nutrition Coordination Committees delivering food safety messages to Christians at town Church, Fort Portal Tourism City. In September 2020, Government approved the Uganda Nutrition Action Plan (UNAP II) as the Country’s Strategic Plan for Scaling up Nutrition (SUN) over the period 2020-2025 with the Office of the Prime Minister (OPM) holding the coordinating function. The UNAP II mandates the Ministry of Local Government (MoLG) to strengthen the enabling environment for scaling up nutrition specific and sensitive actions at local governments of Uganda. At Local Government Level, the UNAP II coordination arrangements provide for: Nutrition Coordination Committees (NCCs) at District, City, Municipality, City Division, Municipal Division, Town Council, Sub County, Ward and Parish. OPM, developed and approved Terms of Reference for guiding NCCs in performing their roles and responsibilities. According to the TORs, Religious leaders are a member of the Nutrition Coordination Committee at all levels. Religious spaces can play a pivotal role in addressing food security challenges by promoting dietary practices that enhance nutrition and sustainable food production. Religious communities often have established networks and resources that can be mobilized to support food security initiatives. Faith-based organizations are also instrumental in advocating for policies that address hunger and malnutrition. By leveraging their moral authority and community influence, these organizations can push for systemic changes that improve food security. Dr. Brian Kisembo, the Assistant District Health Officer and Chairperson of the Kabarole District Nutrition Coordination Committee (DNCC) sharing nutrition and food safety best practices. KRC-Uganda has worked very closely with Kabarole district and Fort Portal City to strengthen nutrition coordination committees in the district and her fifteen sub counties/town councils. This article describes the contribution of religious spaces to improving nutrition and food safety situation in Kabarole district. Including the religious leaders in the nutrition coordination committees of Fort Portal and Kabarole has built their capacity in advocacy for optimal nutrition and food safety practices among their audience. Religious leaders in Kabarole and Uganda at large are highly respected and influential figures in their community; thus, utilizing them in nutrition and food safety campaigns is very likely to create positive impact. During the World Food Safety Days, the NCC members sensitized congregations of various religions on food safety and nutrition. These were conducted in Mosques and at Churches in Kabarole district and Fort Portal City. Efforts to enhance nutrition at households and community through encouraging planting of fruit trees and consumption have been greatly promoted by the Uganda Muslim Supreme Council (UMSC). “We have sanctioned fruit tree planting under UMSC and 5500 fruit tree seedlings have been planted in households and institutions so far. We are looking at a target of 20,000 this Year God willingly.” Says Hajj Bashir Kayondo, a representative of the UMSC in the Rwenzori. Uganda Muslim Supreme Council promoting growing and consumption of fruits in Fort Portal and Kabarole district to enhance nutrition. By: Eric Oteba, Food Systems & Nutrition Program Manager KRC- Uganda
Nutrition Governance Training Report, Fort Portal City, May 2024.
Work Purpose: The overall objective of the workshop is to build capacity of City /City Division NutritionCoordination Committees on nutrition Governance. Workshop objectivesSpecifically, the workshop aimed at: – i) Creating awareness on the UNAP II implementation governance architecture at the city,City Division and Ward levelii) Fostering implementation of the performance improvement plan for nutritiongovernance in the cityiii) Establishment functionality of Nutrition Coordination Committees both at the citydivisions and all the wards in the city. Click to read full report
Enhancing Nutrition Services In Government Health Systems: Insights From KRC-Uganda’s MCHN+TSFP Project In Kyaka Ii Refugee Settlements
Ms.Sharon assessing the nutrition status of a baby at a Health Centre in Kyaka II refugee settlement KRC-Uganda’s robust Human Resource (HR) department, bolstered by multiple donations, continues to expand its efforts in addressing malnutrition comprehensively in humanitarian settings. Through partnerships with international organizations, KRC-Uganda has evolved from dependency to autonomy, securing substantial multi-year grants, from international organizations like World Food Program (WFP). KRC-Uganda is extending its support to nutrition rehabilitation centers at health facilities, emphasizing the enhancement of multi-sectoral dimensions. Human Resources (HR) ultimately plays a pivotal role in strengthening systems and mobilizing resources. However, there remains a notable gap in the integration of nutrition services across the health systems of hosting districts. The purpose of this study is to evaluate the quality and quantity of nutrition services provided at Bujubuli Health Centre IV in Kyegegwa District, which serves both refugees and nationals, during the month of January 2024. Specifically, the study aims to assess the technical staffing capacity available for nutrition services and supplies. A semi-structured questionnaire was used in a cross-sectional approach, administered to participants, including 12 patients (qualitative) and 2 in-charge and nutritionist of the health facility (also qualitative). Respondents were selected using a combination of simple random and purposive sampling methods. Happy mother and baby walking away with their nutritious foods from the health centre. The findings reveal an average nutritionist-to-patient ratio of 1:700 per day, which is higher than the recommended ratio of 1:400 by the World Health Organization (WHO) in 2013. This nutritionist supports various clinics, including the Young Child Clinic (YCC), ANC, Out-patient Department (OPD), nutrition, and community outreaches, and is required to work day and night shifts for In- patient Therapeutic Care (ITC) admitted cases. The high ratio is justified by the continuous capacity-building platform available for the healthcare team, considering the diminishing funds from donors. However, these high numbers also contribute to long waiting times. Over the last 4 months, there have been no stock-outs of therapeutic feeds. However, there is a growing need for buffer stocks due to the increasing number of clients, especially nationals attracted by the comprehensive services, which has further increased waiting times. KRC-Uganda, the lead nutrition partner, raised the need for more stock, and WFP responded positively. It is worth noting that the District Hospital does not have a nutritionist. With the increasing demand for integrated health and nutrition services, particularly in the face of food insecurities, the primary focus should be on recognizing the importance of the nutrition profession. Therefore, it is recommended that the district prioritizes planning and budgeting for a nutritionist to facilitate robust coordination and collaboration with other stakeholders. Achieving this during KRC-Uganda’s tenure with the district would be a significant success. By Nalunkuuma Sharon, Program Manager, Kyaka II field office KRC-Uganda
CREATING DEMONSTRATION GARDENS IN ECD CENTERS TO COMBAT MALNUTRITION
Mr. Aheebwa Mubarak- the KRC-Uganda Agricultural Extension Worker supporting the CMC members in establishment of nursery beds Meet Ms. Enid Kyarisima, a vibrant 32-year-old Ugandan woman who lives in Mukondo C with her loving family. She’s a dedicated caregiver (teacher) at Lucky Nursery School in Mukondo C Zone, nestled in the heart of the Kyaka II Refugee Settlement in Kyegegwa District. Lucky Nursery School is part of a special Kulea Watoto project, which is implemented by the International Rescue Committee (IRC) and Kabarole Research and Resource Centre-Uganda (KR-Uganda). This initiative aims to enhance early child development in the settlement. At Lucky Nursery School, Kyarisiima Enid nurtures 235 children aged 3-6 years, providing them with a nurturing environment to learn and grow. The day starts early at 8:00 AM and wraps up at 12:30 PM, packed with activities designed to stimulate young minds. But there’s more to the story. Kulea Watoto goes beyond the classroom, promoting the establishment of demonstration gardens in 53 selected ECD centers, including Lucky Nursery School. These gardens serve multiple purposes, from providing a space for children to engage in outdoor activities to offering practical lessons in nutrition and sustainable living. Mr. Aheebwa guiding the CMC members on how to prepare the main garden for vegetables Kyarisiima Enid is at the forefront of this initiative, working with the Center Management Committee (CMC) whose members were trained by Kulea Watoto to make the most of the available land at the ECD center. Inspired by the training she received, she reached out to the Mother Baby Area (MBA) in Mukondo C, supported by Save the Children, and secured seeds for onions and cabbages. With determination, hard work and training from KRC-Uganda’s extension worker Mr. Aheebwa Mubarak, they cultivated a thriving garden, even in the face of a prolonged drought. Their efforts paid off with a bountiful harvest of 60 heads of cabbage which they sold Shs.1,000 each. This not only benefited the school but also extended to support households in need of a nutritious diet. Their success didn’t stop there. In October 2023, they received more seeds and farming equipment, expanding their efforts to include a wider range of vegetables such as cabbages, Swiss Chards, carrots, green peppers and onions. They also reached out to 10 households with malnourished children to establish their own kitchen gardens. We harvested a combined total of 263 cabbages, which were sold for Shs.1,500 each, resulting in earnings of Shs.394,500. Additionally, we earned Shs.150,000 from the sale of carrots and onions. As of now, we still have 310 heads of cabbages and onions remaining, which are scheduled to be sold in February 2024. Mr. Aheebwa guiding the CMC members on pests and disease management Looking ahead, Kyarisiima Enid and her team have big plans. They aim to expand their garden, cultivate maize and beans, and initiate a school feeding program. Their goal is to ensure that every household in the ECD catchment area has a thriving vegetable garden, promoting self-sufficiency and healthy living. The lead caregiver inspecting the cabbages and carrots ready for harvesting Kyarisiima Enid is grateful for the support and training provided by Kulea Watoto, which has empowered her and the CMC with valuable skills in early child development and sustainable agriculture. With their continued dedication, they are making a tangible difference in the lives of children and families in the settlement. By Katya Rabson Monitoring and Evaluation Officer KRC-Uganda
ASSESSING PROGRESS: THE FUNCTIONALITY OF KYEGEGWA DISTRICT NUTRITION COORDINATION COMMITTEE (DNCC)
Kyegegwa DNCC at the district headquarters after the meeting In September 2020, Uganda approved the second Uganda Nutrition Action Plan (UNAP II) (2020/21 – 2024/25) as the country’s strategic framework for scaling up nutrition during that period. The UNAP II mandates the Ministry of Local Government to strengthen the enabling environment for scaling up nutrition-specific and sensitive actions at the local governments in Uganda. These actions are better facilitated when there is a fully functional District Nutrition Coordination Committee (DNCC). The Maturity Model Approach (MMA) uses five levels – Level 1 (Nascent), Level 2 (Emerging), Level 3 (Established), Level 4 (Institutionalized), and Level 5 (Optimized) to assess the functionality of Nutrition Coordination Committees (NCC). With funding from CARE International, Kyegegwa DNCC underwent an assessment by the Ministry of Local Government (MLG) in April 2023 and was found to be at the “Nascent” stage, where several indicators were falling below the threshold. Before the assessment, the district did not have a clear nutrition coordination structure. The MLG swiftly tasked the Chief Administrative Officer (CAO) to convene a meeting with the Heads of Departments and representatives of development partners (with KRC-Uganda fully represented), who would later comprise a District Nutrition Coordination Committee (DNCC). The DNCC is composed of heads of departments (Health, Education, Water & Environment, Works & Transport, Agriculture, Gender & Social Development, Trade & Industry, and Administration), and implementing partners in Health & Nutrition (KRC-Uganda, Medical Teams, Save the Children, and CARE International) as Ex-members. The CAO appointed the District Planner, Mr. Denis Busobozi, as the Coordinator of the committee. He identified gaps that needed to be addressed, such as incomplete membership in the NCCs at both district and sub-county levels, and partial integration of nutrition into the planning framework of the district. During the Budget conference held in October this year, this was one of the key priorities; the District Planner directed the committee to submit interventions that can be included in the district budget. KRC-Uganda, as the lead nutrition partner in the district, was very keen to actively participate in the Budget Conference and have its planned activities incorporated into the district plan. Additionally, 2% (amounting to 4.5 million Uganda shillings) from the Discretionary Development Equalization Grant (DDEG) is allocated for Nutrition in the district. This amount is considered insufficient compared to the needs, as it is mainly used for convening DNCC meetings and monitoring exercises (provision of meals and transport refund to participating members). Kyegegwa district officials drafting their Workplan To further strengthen the functionality of the NCCs, UNICEF facilitated a 5-day training for the Kyegegwa DNCC in Hoima district. The training aimed to equip the committee with knowledge on their roles and the documentation of the progress of activities conducted by the NCC. The DNCC has met once in its fullness, and more orientation on the roles of each member has been done, focusing on planning, implementing, and monitoring district multi-sectoral nutrition activities. The Sub-County Nutrition Coordination Committees (SNCCs) have been formed in the 19 sub-counties and 06 town councils of the district. With the progress made so far, the DNCC’s functionality has moved from Nascent level in early 2023 to Established stage (Level three) by December 2023. Kyegegwa district still needs more technical and financial support to ensure it reaches the Optimized stage (the highest level). This can be achieved with adequate funding for nutrition program activities, sufficient technical capacity/human resources to oversee nutrition program activities, full integration of nutrition capacity development and interventions into the annual work plan budgets, robust monitoring and evaluation frameworks for nutrition outputs, outcomes, and impact, and increased research capacity to generate data and knowledge. By Oteba Eric, Nutrition Officer Kyaka II Refugee Settlement.
The Looming Debt Trap Dilemma Facing the Contemporary Smallholder Farmer and the Small and Medium Entrepreneur (SMEs) in Uganda
In many regions of Uganda and across Africa, a significant majority of the population, comprising over 70%, is engaged in farming and small-scale businesses as their primary means of livelihood. Unfortunately, smallholder farmers and entrepreneurs in this demographic face a considerable challenge in accessing affordable capital to initiate, expand, or enhance their existing ventures. Subsequently, these individuals, often referred to as the ‘unbankable‘ by mainstream banking institutions, resort to obtaining high-interest loans from predatory money lenders. As reported by the Ankole Times, during the National Resistance Movement Caucus held at the Entebbe State House on September 28, 2023, President Yoweri Kaguta Museveni Tibuhaburwa directed the Minister for Finance to issue a statutory instrument addressing the interest rates charged by money lenders, aiming to curb the observed misconduct. Credit is due to the source that provided this information, and appreciation is extended for the president’s directive. Without a doubt, notwithstanding other factors contributing to poverty among smallholder farmers and small-scale entrepreneurs, the combination of exorbitant interest rates from money lender sharks and the existing unfavorable tax regime has further exacerbated the poverty situation. The mere fact that the president acknowledged the issue of high interest rates suggests its prevalence nationwide. Mpanga Market in Fort Portal Tourism City, where I am a regular client, instances of over-indebtedness among the struggling men and women who operate small restaurants and bars in what is colloquially referred to as ‘the Struggle Market’ are regrettably common. To put it more succinctly, numerous small-scale businesses find themselves ensnared in a web of debt. Technically, a debt trap occurs when a creditor extends loans to a borrower with excessively challenging terms, leading the clients to struggle to repay the loan. Consequently, the borrower is compelled to remain a perpetual debtor. In this scenario, the borrower effectively becomes an involuntary worker for the lender or the lending institution, without receiving compensation for their efforts. Over time, the lender starts eroding the borrower’s equity until the client’s capital is depleted. For lack of a more fitting term, let’s refer to this phenomenon as ‘Capital-Colonialism.’ Eventually, the lender extends its ownership influence over the client’s assets, ultimately seizing the collateral. Undoubtedly, this exacerbates the impoverishment of the already economically disadvantaged. Notably, the cumulative impact of this will lead to a state of debt crunch. This is a situation in which the lender’s capacity to extend loans to the public diminishes due to a rise in loan defaults, with negative effects on overall economic performance. The president’s intervention, through a directive to the minister aimed at addressing the prevalent practice of borrowing high-interest loans by small-scale farmers and small to medium-scale entrepreneurs, is timely. This action is crucial in preventing the country from succumbing to a credit crunch. By Mugisa Jared, Microfinance and Agribusiness Manager
Combatting Monocropping with integrated farm Management
In the lush landscapes of Uganda, smallholder farms have long relied on traditional farming practices, particularly the method of monocropping. However, this approach has been branded as a “disastrous agriculture system” by Ocean Robbins (2022), and its detrimental effects on land productivity and food security are becoming increasingly evident. Monocropping, the practice of cultivating a single crop repeatedly, offers neither the dietary diversity we need nor the ecological balance our ecosystems crave. As a result, farming families are grappling with pronounced nutritional and food insecurities, exacerbating the economic and social challenges they face. In the early 1990s, the Ugandan government initiated a shift towards early maturing crops, diverting attention from diverse staple crops like tubers, legumes, and cereals. Moreover, there has been a growing trend towards purely commercial farming ventures, such as tea and sugarcane production, which fail to ensure sufficient and nutritionally balanced diets for the nation. To combat this looming crisis, KRC Uganda has taken proactive measures. Through their agriculture extension programs, they are employing the Integrated Farm Plan Approach (PIP) to train family farmers in adopting agroecological practices for food production. These practices not only promote crop and dietary diversity but also work to regenerate the natural ecosystems essential for healthy food systems. In conclusion, monocropping continues to be a “disastrous agriculture system” in Uganda. To convey this message effectively to smallholder farmers still practicing it, education is key. Farmers need to understand that monocropping is detrimental both to the land and to food security. The solution lies in supporting local, organic, diverse farms that produce the variety of foods we need without leaving the environment in a deteriorating state. It’s time to embrace sustainable farming practices for a brighter, more food-secure future in Uganda. By Moses Akugizibwe Extension Worker, KRC-Uganda
The Supremacy of Nutrition Education and Counselling
Nutrition is a central element of our daily lives, influencing our overall health and well-being. Proper Nutrition plays a critical role in preventing chronic diseases, promoting growth and development, and enhancing our quality of life. However, several individuals struggle to make informed dietary choices due to a lack of knowledge or misinformation. This is where Nutrition education and counselling step in as powerful tools to empower individuals with the knowledge and skills they need to make healthier food choices. Understanding Nutrition Education and Counselling Nutrition education refers to the process of providing individuals or communities with information, knowledge, and skills related to nutrition and dietary choices (Academy of Nutrition and Dietetics, 2013) Nutrition Counselling, on the other hand, is a more personalized approach that involves one-on-one or group sessions with a registered dietitian or nutritionist. It focuses on assessing an individual’s dietary habits, addressing specific nutritional needs, and providing tailored guidance and support to help individuals make healthier choices. Basing on this approach, the Impacts on Individuals that have been observed include; Improved Dietary Choices where individuals have become more aware of the nutritional value of foods and the importance of a balanced diet. This knowledge has empowered them to make healthier food choices, leading to improved overall nutrition. Education about the impact of nutrition on chronic diseases such as heart disease, diabetes, and obesity has motivated individuals to adopt healthier eating habits, reducing their risk of developing these conditions. Through personalized guidance, individuals have set realistic goals and learn strategies for achieving and maintaining a healthy weight by helping individuals decipher food labels, understand portion sizes, and make informed decisions when grocery shopping or dining out. Counselling sessions have identified nutrient deficiencies and modify dietary plans to address them, ensuring that individuals meet their nutritional needs. It has also proved lower healthcare costs as a result of decreased rates of diet-related diseases and conditions. Therefore, by continuously equipping people with the knowledge and skills to make healthier food choices, we can lessen the burden of chronic diseases, improve overall well-being, and generate healthier, more vibrant communities. As we continue to prioritize nutrition education and counselling, we move one step closer to a world where everyone has the opportunity to nourish healthier lives. Tumuhereze Joshua Nutrition Officer
HANDLING NUTRITIOUS FOOD COMMODITIES: EXPERIENCE SHARED FROM KRC-UGANDA: BUJUBULI HCIV, KYAKA II REFUGEE SETTLEMENT
Bujubuli store with Minimum inventory. In today’s fast-paced business world, excess inventory can be a major obstacle to growth and profitability. Whether it’s unsold products taking up valuable storage space or excess and obsolete items tying up capital, having too much inventory can lead to increased costs and decreased cash flow. There are various causes of excess inventory that businesses should be mindful of. Forecasting errors, such as inaccurate predictions of product demand, can result in over-ordering or under-ordering, leading to surplus stock. Poor inventory management practices, like inadequate tracking systems or communication gaps between departments, can also contribute to excess inventory. Supplier issues, changes in demand, product life cycle mismanagement, quality problems, lack of communication, and bulk ordering are other factors that can lead to excess inventory. The consequences of excess inventory can be significant. Storing excess inventory requires warehouse space, leading to increased operational expenses. Money tied up in excess inventory, along with insurance and taxes, can impact profitability. Excess inventory may consist of products that become obsolete or outdated, leading to potential losses. Managing excess inventory can divert resources from other areas of the business, impacting overall efficiency. To prevent excess inventory, businesses can implement proactive strategies. Accurately predicting customer demand using data analytics tools can help prevent overstocking. Adopting a Just-in-Time (JIT) inventory management approach can help businesses order goods precisely when needed, reducing excess stock. Implementing regular audits and real-time monitoring can help maintain optimal stock levels and identify issues promptly. By effectively managing inventory and addressing the root causes of excess, businesses can streamline operations and improve their bottom line. By Anguyo Amos Stores Assistant KRC-Uganda, Kyaka II refugee settlement
Putting the future of Uganda’s agriculture and agricultural cooperatives into perspective
Growing up as a child in a farming household in the late 60s through the 70s, it was rare to hear dad or mum decrying lack or scarcity of money as it is nowadays for many families. For some reason for sure, many farm families derived their income from a certain cash crop, but I also recall that most of the social services were provided freely or subsidized by the government as a public good. As a young boy, I witnessed how farming was a profitable venture. Without due regard to the current gender jargon, allow me to mention that my late Father was a chairman of a primary Coffee Cooperative Society. Yes. He, and his many other farmers in the area earned their livelihoods mostly from the production and sell of clean Arabic coffee (aka, Kibooko), a cash crop which they collectively sold through the then vibrant Kagazi Tusigike Coffee Farmers’ Cooperative Society Limited to which my father was a chairperson. This was found in Kiceece Sub County, currently Kitagwenda District. It is no surprise that more than 90% of my contemporaries’ and my own school fees and clothing among other needs throughout the primary schooling came from coffee money. In addition to the coffee crop however, I knew many other well-to-do families which reared cattle, but mainly as a source of prestige. Predominantly, these two key pre-occupations (coffee and cattle) in my early days, were the mainstay of the many people, from peasant farmers, local government chiefs, professionals among other sub-occupations. From that early age, I was convinced that if you wanted money and prestige, you would have to venture into coffee and cattle farming and one did both, the better. Of course, one was required to possess enough land where to do farming and land was very much available in most cases by then. Thus, one’s wealth was measured by how much coffee or how many heads of cattle or a mixture of both. During my school days in the early 70’s however, I also came to learn and understand that much as our local cash crop in Kitagwenda was mainly coffee, I learned that there were other cash crops grown elsewhere in accordance with the then nationwide agricultural zoning according to the different climatic conditions and soil characteristics. I also recall that the government gave incredible support to the agriculture sector mainly through government extension services. Again, due to the Agricultural Cooperatives arrangement, farmers were able to access free or subsidized in-puts and were assured of a stable price for their produce, thus a stable market. Unlike today, this was a great factor and motivation for successful farming. Notably, owing to the prevalence of the deliberately designated cash crops, the country was able to undertake organized export trade backed by the cash crops mainly namely; Coffee, Cotton, Tobacco and Tea among others which supported nascent of agro-based industrialization. Thus, in addition to agriculture which was a leading employer, the industries like the once vibrant Jinja Textiles among other agricultural value chains were able to provide another source of descent employment to the population. Because of this, there was negligible difference in incomes (less income disparities) among the population. Meanwhile, it is worth noting that during that time, the land tenure and land use systems made the production of the cash crop enterprises possible both on a small and large scale. Remarkably, the main cash crops export economy enabled the country to raise the revenues that supported the effective provision of the social services and development of infrastructure. It is no wonder that there were well equipped and staffed schools and hospitals. I am a real beneficiary of the free or subsidized school uniforms and scholastic materials and free health services during the time of my primary schooling. Until today, I look into the better past with nostalgia. Alas, Agriculture and the benefits associated with the sector seems to be taking a different trend. Since the liberalization of the economy (add private divestiture and restructuring of the public enterprises) at the advice of the World Bank and other external forces in the 80’s, farmers to a great extent seem to have lost direction and control over their major source of livelihood. Only until recently, Agriculture and Marketing Cooperatives have been neglected and almost condemned entities. Worst of all, the historical economic importance of the traditional cash crops was thrown into oblivion and the forces of demand and supply left to determine prices for the newly evolving cash crops like Maize, beans, bananas and fish among others. Remember, this is happening at a time when pressure on land has increased largely due to the rapidly increasing population. The population of Uganda which had been projected to reach 45.7 million by the year 2020 by the United Nations is now approaching over 49.6 million in 2023. This population explosion is against the static land and aquatic mass and reducing arable land. Unlike in the past where Agriculture was a genuinely biggest employer of the population, according to the National labor force survey (2016/17), the informal economy alone now employs 84.9% of the population, 90% of whom are youth (10-30 years). Analytically and by implication therefore, 90% of the 84% are not engaged in Agriculture since it is common knowledge that youth are rarely into agriculture. Currently though, the Cooperative Movement is being revived. The biggest question however still remains on whether good will from government and whether the current mechanisms in place will be able to make the farmer a happy person again as the case for the 60’s and early 70’s. Secondly, there is need to contemplate upon whether the current strategies can be able to ensure that the sector will be able to put enough and quality food on the table for millions of the population. Otherwise, the fate of the farmers’ dismay may be at hand sooner than later. By Mugisa Jared, Microfinance and Agribusiness Manager
The Annual African CITY FOOD month campaign
By Bernard Bwambale, Nutritionist and Program Manager, KRC On 29th July, Kabarole Research and Resource Centre joined Health Food Africa and Hivos to participate in the African City Food Month campaign webinar, that focused on the Multiplicities of entry points into urban food governance through the lenses of “Food Sensitive Urban Planning” and the “City Food Systems”. The annual event is organized by ICLEI (Local Governments for Sustainability), a global network working with numerous local and regional governments committed to sustainable urban development. The African City Food Month campaign highlights diverse, innovative and evolving African urban food systems. During the event, KRC presented operations of the Fort Portal Food System Lab to the global audience. Find the details of presentation here as delivered presented by Bernard Bwambale, KRC’s Nutrition Program Manager.