FOOD SAFETY: Uganda Marks International Day of Awareness of Food Loss and Waste

By PATRICK JARAMOGI

KAMPALA, Uganda [SHIFTMEDIA]  On September 29, Uganda joined the global community in commemorating the International Day of Awareness of Food Loss and Waste, a day established by the UN General Assembly in 2019 to highlight the urgent need to address food loss and waste as part of the Sustainable Development Goals (SDGs). The observance aims to raise awareness about the significance of the issue and promote actions to reduce food loss and waste, ultimately contributing to food security and more resilient food systems.

Food loss and waste (FLW) is a pressing challenge in Uganda, where an estimated 40% of food loss occurs during post-harvest periods. Statistics by CONSENT Uganda indicate that globally, 20-50% of fruits and vegetables, 10-12% of meat, and 33% of seafood are lost primarily during the supply chain. CONSENT Uganda advocates for strategies to minimize waste, emphasizing the importance of proper planning, food storage, education, and utilizing imperfect produce.

As Uganda approaches the 2030 deadline for achieving the SDGs, there is an urgent need for action. Current statistics indicate that around 13% of food produced is lost before reaching retail, while 17% is wasted in households and food services.

Research indicates that between 33-50% of all food produced globally is never eaten, and the value of this wasted food is worth over $1 trillion.

Estimates suggest that 8-10% of global greenhouses gas emission are associated with food that is not consumed.

Food waste the third biggest source of greenhouse gas emissions, its  among the key reasons why sustainable Development Goal 12.3 aims to halve food waste and reduce food loss by 2030 (FAO 2019)

Kampala Capital City Authority (KCCA) reports that solid waste generation has surged, with organic waste constituting a significant portion, highlighting the urgent need for effective waste management solutions.

Drivers of Food Loss & Waste

Cultural norms also contribute to food waste in Uganda, with traditions around food consumption leading to excess leftovers. Inadequate infrastructure, such as the lack of cold storage for perishables, further exacerbates the issue.

The environmental impact of food loss and waste cannot be overlooked. The Food and Agricultural Organization (FAO) estimates that one-third of all food produced is wasted, leading to unnecessary greenhouse gas emissions and depletion of natural resources. This represents an economic loss of approximately $936 billion annually, not accounting for broader social costs.

Recommendations

In light of these challenges, civil society organizations in Uganda are calling on the government to implement measures to prevent food loss and waste. Recommendations include creating awareness campaigns to share effective loss reduction techniques and encouraging communities to adopt better food storage practices. Additionally, promoting the creation of nutrient-rich fertilizers from food waste can further contribute to sustainable agricultural practices.

As Uganda reflects on this important day, the collective responsibility to tackle food loss and waste remains clear. With strategic action and community engagement, there is hope for a future where food security is strengthened, and resources are utilized more efficiently.