As we mark World Food Safety Day 2025, it is important to reflect on the state of food safety, security, and food systems in Uganda.
While food safety is a growing concern, food security remains an even greater challenge. The gap between those who have access to food and those who do not continues to widen.
The food safety chain begins at the very start of the food value chain, from planting to the moment it reaches the consumer’s plate. It includes every step: farming practices, harvesting, drying, storage, transportation, and preparation.
The food value chain plays a critical role in ensuring both the quality and quantity of food. Safe and nutritious food not only nourishes but also prevents disease. In Uganda, it is estimated that up to 75% of our disease burden could be prevented through proper nutrition and food safety.
This highlights the urgent need to ensure that individuals, households, and communities have consistent access to safe and nutritious food.
Uganda faces a dual burden of malnutrition. Some regions struggle with under nutrition, wasting, stunting, and underweight, while others battle over nutrition, including rising rates of overweight and obesity. Regions like Northern, Eastern, and Bunyoro sub-regions are most affected by under nutrition, while Central Uganda, especially Kampala, Wakiso, and Mukono, are experiencing increased rates of over nutrition.
Food safety must remain a top priority, placing the consumer at the center, ensuring that people access safe meals that meet their nutritional and dietary needs.
Many Ugandans are improving their food preparation methods to ensure meals are both nutritious and delicious. However, informal food vendors, especially in small eateries and roadside stalls, pose serious public health risks due to unhygienic practices.
One of the most pressing concerns is food fraud. For instance, juices like Munanansi are often packaged in recycled water bottles collected from various places, raising questions about cleanliness and safety. Similarly, fruit vendors often expose their products to heat, dust, and unclean environments, increasing the risk of contamination.
There are also misleading health claims attached to some food products, terms like “detox,” “low-fat,” or “sugar-free” are often used without proper verification. In reality, some of these products may contain harmful additives or excessive nutrients, making them unsafe for consumption.
Street food vendors, such as chapati makers, often use unclean utensils, have poor personal hygiene, and work in unsanitary environments. Simple practices like regular hand washing, cleaning food preparation areas, and proper utensil management could significantly improve food safety and reduce the risk of foodborne illnesses.
Another emerging threat is aflatoxin contamination, particularly in poorly handled staples like maize and cassava. Early harvesting, improper drying (e.g., on iron sheets or roadsides), and inadequate storage increase the risk of fungal growth and toxicity, leading to long-term health effects, including liver cancer.
Consumers must also be wary of deceptive food advertising, especially on the high streets of Kampala. These ads often promote low-nutrient, high-calorie foods, contributing to the rise in obesity and other non-communicable diseases (NCDs). More concerning is that some of these foods may not even meet basic safety standards.
Every Ugandan is urged to take personal responsibility for their food choices. Reading food labels, checking nutritional profiles, expiry dates, and ingredients is essential. Don’t just buy, pick, read, understand, and then decide. This practice promotes informed decision-making and encourages greater consumer self-awareness.
We must all adopt healthy eating habits. A balanced plate should contain:
- ½ vegetables or fruits
- ¼ carbohydrates
- ¼ proteins
Avoid eating out of habit or availability. Be mindful of what you eat. By becoming informed and empowered consumers, we can help combat the rise of non-communicable diseases and create a healthier Uganda for all.
The writer, Kamara Daniel is a Clinical and Community Nutritionist at Bwindi Community Hospital, Kanungu District.
