By Eric Yiga
Agroecology experts are urging schools across Uganda to shift their food sourcing strategies and partner with agroecological farms that produce food which is good, clean, and chemical-free.
This call comes in response to growing concerns over food poisoning incidents in schools, which experts link to harmful agrochemicals commonly used in conventional farming practices.
During a two-day Agroecology Learning Exchange held at Hotel Alvers in Mukono, practitioners emphasized the urgent need for institutional partnerships with farms that embrace sustainable and safe agricultural methods. The event concluded with the official launch of the Slow Food Farm Initiative, a campaign designed to support individual agroecological farmers dedicated to growing high-quality, nutritious food.
Edward Mukiibi, President of Slow Food International, led the launch and outlined the initiative’s core goal: building a network of agroecological farms to supply schools, restaurants, and other institutions. “We want to ensure access to healthy diets free from synthetic chemicals,” Mukiibi said.
He noted that these farms would also serve as knowledge-sharing hubs, enabling farmers to exchange sustainable farming practices. “There is a growing concern over diseases linked to chemically produced food. People are unknowingly consuming harmful substances — from pesticide-laced crops to ARV-contaminated livestock feeds — resulting in alarming health issues like elevated white blood cell counts,” he cautioned.
Experts emphasized that sourcing food from agroecological farms not only safeguards children’s health but also strengthens a movement rooted in environmental protection, farmer resilience, and food sovereignty.
The Slow Food Farm Initiative is part of a wider effort to promote food systems that are good for people and the planet. It aims to ensure that what ends up on the plate nourishes both consumers and ecosystems.
John Wanyu, Biodiversity Director at Slow Food Uganda, warned of the risks of neglecting food origins. “If we don’t pay attention to how our food is grown and prepared, we risk consuming food that harms us—or worse, losing an entire generation,” he said. He stressed the importance of embracing agroecological practices and preserving traditional food knowledge to protect public health and biodiversity.
Hajjat Nsubuga Zaituni, a member of Slow Food Uganda and head of a Kampala-based school, acknowledged the increasing threat of food poisoning in educational institutions. She noted that many schools stay silent out of fear of losing students. “We must speak up and act. Schools should partner with agroecological farms to ensure their students have access to safe, nutritious, and locally sourced food,” she urged.
Ssenkungu Fred, a farmer running a Slow Food Farm in Buikwe, credited his farm’s success to the training and technical support received through the Slow Food network. However, he pointed out that land grabbing remains a serious threat to the sustainability of such community-led agroecological efforts.
