An overview of the Ugandan food system: outcomes, drivers & activities.

Abstract

Catering to the needs of close to 50 million inhabitants across an area of 241,000 km2, the Ugandan food system is largely self-sufficient. However, faces several social, economic and environmental challenges. While levels of stunting, wasting and underweight have declined in recent decades, food insecurity levels are critical in some of Uganda’s northern regions. More than half of Uganda’s households work in agriculture, but productivity and income levels of the smallholder farmers are low. Although over 90% of Uganda’s energy comes from renewables, the use of firewood and charcoal for cooking is a major cause of deforestation, threatening Uganda’s rich biodiversity. With Uganda’s population expected to double from 50 to 100 million between now and 2050, the country is facing a major food security challenge. Political instability in neighbouring countries and the influx of refugees put the food system further under pressure. At the same time, dietary preferences are shifting, with home-grown food being increasingly replaced by ultra-processed foods, fast food and sugar sweetened beverages, especially in urban areas.