The Ugandan government has received an appeal to bolster its support for ongoing initiatives aimed at safeguarding and enhancing the production and value addition of indigenous foods within the country. This call extends to political leaders and policymakers, urging them to take action to safeguard the population against the increasing prevalence of inorganic foods in society.
Christopher Kyeswa, the Chairman of the Board at PELUM Uganda, made this plea during the Indigenous and Traditional Food and Seed Fair, a part of Agroecology Week hosted at Hotel Africana in Kampala.
Mr. Kyeswa cautioned about the detrimental effects of the proliferation of unhealthy fast food within the nation, warning that it could negatively impact the Ugandan populace, not only in terms of health but also in terms of cultural erosion. He stated, “We cannot preserve the foundation of our food system if we disregard our traditional foods and remove them from our menus. We cannot claim to embrace cultural diversity while indulging in imported fast food.”
“Even from a standpoint of patriotism, we cannot profess our love for our country when we forsake our own heritage in favor of what is foreign. It is essential for our political leaders and policymakers to grasp the significance of food—it is not just a source of nourishment for our bodies but embodies our culture, tradition, and survival.”
The indigenous food exhibition attracted a diverse range of participants, including farmers, producers, and processors of local foods in Uganda. They showcased a wide variety of products, encompassing tubers, legumes, fruits, vegetables, seeds, farming tools, and technologies that eschew the use of chemicals and synthetic components in food production.
Grace Nambatya, the Executive Director of National Chemotherapeutics at the Ministry of Health, also underscored the importance of Uganda embracing the production and consumption of indigenous foods to combat the prevalence of non-communicable diseases. She cautioned, “There is a pressing need for everyone to understand that the rise of various cancers in our society is partly due to poor dietary choices.”
“We must emphasize the promotion of farming methods that minimize environmental impact and reduce reliance on synthetic inputs.”
The Indigenous and Traditional Food and Seed Fair marked its 13th iteration, adhering to the theme of “Fostering healthy, nutritious, and resilient food systems for all.”