General
New Policy brief on Preventing Nutrient Loss and Waste Launched at NARO-Mak Conference
A policy brief on preventing nutrient loss and waste across the food system was on Tuesday, 13th November, 2018 launched by the State Minister for Northern Uganda who is also Member of Parliament representing Zombo District Women Constituency Hon. Grace Freedom Kwiyucwiny, during the NARO–Makerere University (Mak) Conference at the Speke Resort Munyonyo.
The policy brief was developed by the Global Panel on Agriculture and Food System for Nutrition – an independent group of influential experts with a commitment to tackling global challenges in food and nutrition security.
The new policy brief shows that reduction in food loss and waste; particularly in high nutrient foods, has the potential to yield substantial nutritional benefits, contributing to achievement of the Sustainable Development Goals.
Launching the brief, Hon. Kwiyucwiny emphasized the need to address loss and waste of nutritious foods as a specific new priority for improving nutrition.
The Minister said globally, US$940 billion is lost annually, expressing the need for all stakeholders to do agriculture as a business and to understand the value in the diets they consume.
“We want to strengthen the coordination of all stakeholders. I am also interested in getting out of here with action points as very critical. All have the responsibility to do more than they have been doing before”.
Hon. Kwiyucwiny applauded the Global Panel on Agriculture and Food Systems for Nutrition for considering Uganda as the best place to launch the policy.
She said 29 % of the children in Uganda are stunted due to poor nutrition despite the fact that the country grows all foods important for growth.
“In Uganda 30-40% of the food is lost after harvesting and the most affected are fruits and vegetables which are very critical for good health.
This is why it is a very important and critical moment to discuss nutrition and launch the policy brief today”, The Minister said.
She challenged all researchers, policy makers and implementers and all stakeholders in agriculture to influence and put more energy in the policy to promote nutrition.
Panel Member and Former AU Commissioner H.E. Rhoda Peace Tumusiime said diet related factors now account for six of the top nine contributors to the global burden of disease.
"Globally, approximately 1.3 billion metric tons, or one third of food available for human consumption never reaches the consumer’s plate or bowl.
In Uganda the examples of loss and waste in cooking bananas (Matooke) from a recent article accounts for 15% that suffer post-harvest deterioration. This percentage deteriorates partially and is sold at discounted prices. 7% deteriorate completely and have no commercial while 30% of edible portion of maize is lost.”
Technical Adviser to the Global Panel Prof. Patrick Webb from the School of Nutrition Science and Policy, Tufts University, USA defined Food waste as the discarding of food appropriate for human consumption downstream in the value-chain, particularly at the retail and consumer levels, due to aesthetic quality, spoilage (actual or perceived) and consumer waste.
While Food loss refers to a decrease in quantity or quality (appearance, flavour, texture and nutritional value) of food intended for human consumption, e.g. inefficiencies in agricultural production, harvesting, post-harvest handling, transportation and storage of crops (notably pathogenic microorganisms) or during food transformation.
Prof. Webb said loss and waste fundamentally affect the availability and affordability of foods which make up healthy diets, and represent a major food system dysfunction that can no longer be tolerated.
“Every year about 1.3 metric tons of food produced for human consumption – one third of the total never reaches the consumers plate translating to US$940 billion, yet 3 billion people today have poor or inadequate diets.
In the USA the average family of four wastes roughly US$1,500 worth of food annually, while in the UK, the average household with children discards approximately £700 of food each year.
The highest economic losses occur for cereals in post-harvest handling and storage; fruit and vegetables in transformation and packaging; and meat, seafood and milk, at the distribution and retail level”, the Professor explained.
Prof. Webb, pointed out that nutrient-rich foods such as fruits, vegetables, seeds, nuts, dairy products, meats and seafood are particularly susceptible to losses throughout the food system adding that globally, more than half of all the fruit and vegetables produced are lost and wasted, rising to more than 70% in the case of North Africa, West and Central Asia, and Latin America.
He explained that of the 263 million metric tons of meat produced globally each year, between 20-30% is lost or wasted. This is equivalent to the loss of approximately 75 million cows at the point of slaughter. In low-income regions, Webb said meat losses can be explained by high levels of animal mortality, caused by diseases (e.g. pneumonia, digestive diseases and parasites) while in high-income regions, wastage of meat and meat products is most significant at the retail and consumer levels.
“There are many drivers of food loss and waste that cover every part of the food system.
These also link to the wider global drivers, e.g. sustainability and climate change. For example: Many nutritious foods (e.g. fruits and vegetables) are also more water and heat sensitive than staple grains or tubers, making them particularly vulnerable to threats posed by climate change.
Dire Dawa, Ethiopia in 2011-2012 found that post-harvest losses of 20% to 40% in fruits and vegetables could be attributed to pollution from local cement factories, poor storage facilities, lack of know-how, poor management and weak marketing processes.
Farmers were sometimes forced to sell their products at very low prices at the earliest opportunity after harvest, because of the absence of proper storage and marketing facilities, and seasonal surpluses.
In Ghana, 69% of produce destroyed by stray animals, 58% of the remaining produce lost during grading and packing, Late arrival of buyers, poor handling of produce, destruction by containers and over-packing are also major factors”, he reported.
He said, loss and waste of nutritious foods needs to be an urgent new priority for improving diets and nutrition.
He explained that the combined threats of micronutrient deficient, under nutrition and obesogenic diets pose a serious challenge to policy makers not only in terms of the health, learning capacity and productivity of their citizens but also in relation to mounting healthcare costs associated with poor diet quality.
The Professor noted that loss and waste in nutritious foods would yield substantial benefits far beyond addressing hunger and malnutrition – to encompass economies and natural environment. The gains made he said, would contribute to the efficiencies needed to address climate change.
Prof. Webb however noted that a wide range of evidence-based policy options are available at every level in the food system matched by a number of Technology innovations including Promethean Power Systems , ColdHubs – created as a 'plug and play' modular, solar-powered walk-in cold room for 24/7 off-grid storage and preservation of perishable foods in low-and-middle-income countries like Nigeria; Multi-flash – an innovative drying technology that has been developed in Brazil to obtain high-quality dried fruit and vegetables, reducing process time and operational costs; Solar drying technologies for drying fruits, vegetables, spices and fish; and Nanotechnology packaging and others.
A key aim of this policy brief according to Prof. Webb is to provide advice to policy makers on how to proceed. The brief analyses the levels of loss and waste in nutritious foods in different regions of the world and where those losses occur throughout food value chains.
It also presents important new analysis which looks into the future to identify supply gaps that could develop in key nutrients unless action is taken. The same analysis is extended to quantify the benefits that could result if policymakers were to act to substantially reduce losses and waste.
The brief also examines many ways in which food loss and waste occur across the food system-from agricultural production to processing and packaging, storage, transportation, retail, and through to people’s own kitchens.
Drawing on the evidence, the brief concludes by setting out six key priorities for action to reduce loss and waste. It also provides diverse example of existing initiatives and potential innovations to guide action in both the public and private sectors.
The key priority areas for action outlined in the new policy brief are:
1. Educating all food systems stakeholders to prioritize the reduction of food loss and waste;
2. Taking practical steps for nutrient retention within the food system;
3. Improving public and private infrastructure for well- functioning and efficient food system;
4. Encouraging innovative solutions to protect nutrients;
5. Closing the data gap (improving data collection and analysis) and ;
6. Closing the knowledge gap (on losses and waste).
This will contribute to the Sustainable Development Goals (SDGs), particularly to SDG 2 which focuses on resolving hunger and malnutrition, as well as SDG 12 which specifically calls for a halving of food waste across the globe by 2030.
Report compiled by;
Jane Anyango,
Principal Communication Officer, CAES
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The Senior Program Director, Higher Education and Research in Africa, International Program, Carnegie Corporation of New York, Prof. Omotade Akin Aina on 23rd May 2025 visited Makerere University during his short trip to Kampala. Prof. Aina was received on behalf of the Vice Chancellor, Prof. Barnabas Nawangwe by Prof. Tony Oyana, Principal of the College of Computing and Information Sciences (CoCIS).
During his visit, Prof. Aina met with the Project Implementation Committee, representatives from the Consolidating Early Career Academics Programme (CECAP) phase I Fellowship Cohort, and current Fellows of phase II. The meeting discussed the progress of CECAP II, which focuses on fostering academic development and research among early-career academics.
CECAP II is being implemented by Makerere University in collaboration with four other Ugandan public universities, including; Busitema University, Gulu University, Kyambogo University and Mbarara University of Science and Technology. Prof. Mukadasi Buyinza, the Project Principal Investigator was represented at the meeting by the Director of Graduate Training, Prof. Julius Kikooma.
By Moses Lutaaya
The Directorate of Graduate Training at Makerere University has equipped several Senior ranking lecturers with expert knowledge in a Training of Trainers’ workshop on “Philosophy of Methods”.
In his remarks at the opening of a 3-day training workshop at Level4 Conference Hall – Senate Building, the Director of Graduate Training Prof. Julius Kikooma said, “The teaching of Philosophy of Methods gives all participants the fundamentals to extend knowledge to other learners, hence its importance in upholding the Makerere University values.”
Kikooma urged and challenged the participants to also attend and actively participate in the follow up of learners’ training of students, stating that the PhD students need support as the directorate continues to coordinate the curriculum of PhD by-research that was approved by the senate recently.
“To holistically implement the senate approved PhD curriculum, we are coordinating capacity building trainings of all stake holders in a structured approach with the different units of the University. Many more trainings including Training of Trainers in advanced research methods course are on the way.”
He further urged the participants to be intentional in their teaching profession and in whatever they were doing, adding “Apart from focusing on practices as teachers and researchers, we can engage in wider philosophical debates in our research areas so that we are relevant in the society and in the empowerment of PhD research students.”
The participants for the Philosophy of Methods training were from College of Humanities and Social Sciences, College of Education and External Studies, Makerere University Business School among others.
During the same training, Dr. Dickson Kanakulya stressed the need to train senior lecturers in the Philosophy of Methods, saying, “The biggest connection is that societal problems require concrete research to find solutions. Our challenge in Africa is that we employ a short barrow approach to find solutions to problems. This cannot work. We need consistent researchers to solve problems. Lasting solutions to societal issues can only be got through training such as Philosophy of Methods, where researchers come up with new models for societal solutions.”
Dr. Kanakulya said that Makerere University remains the biggest research University in Africa and philosophy of Methods helps to come up with good research tools that produce good research outputs. “Research has shown that the higher the number of PhD researchers in any given country, the higher the levels of development of that country e.g. the USA, China etc., adding that research is not limited to only medicinal or agricultural related issues.”
He said philosophy of methods, encourages philosophical creativity in research, “It is meant to bring out philosophical generation of concepts, theories and ideas. It is meant to encourage students to question the existing philosophical assumptions and status quo in a given field of knowledge such that new philosophical concepts are created.”
For successful rollout of government programs like the National Development Plan 4, Dr. Kanakulya said that Philosophy of Methods training needs to be integrated into such systems. “Philosophy of Methods focuses on ethical thinking aspects. For example, for a better rollout of the Parish Development Model, we need implementers to be ethical.” He added.
Prof. Sulait Tumwiine, the associate Dean of Faculty of Graduate Studies and Research at MUBS said, “This is a discussion where new ideas are shared to guide and gauge applicability in the current knowledge diversity coupled with lots of technological development including Artificial Intelligence and Chat GPT.”
He added, “As professors of Universities, we need to understand how we leverage on what comes up so that it does not take our space, but also appreciate how we can support growth of knowledge. The Philosophy of Methods training is the answer.”
Dr. Jim Spire Ssentongo highlighted that Philosophy uses more of the critical mind than Science. He added that philosophy is more of speculation of the mind.
“Sustainability of philosophy Education encourages us to continue training. Philosophy being the oldest discipline retained special status in the academia as a pinnacle of pursuit of knowledge. All disciplines have major elements of philosophy citing examples in the philosophy of Mathematics and Physics.
Dr. Spire added, “If you do not understand philosophy, you cannot deeply investigate anything because philosophy is the reality of understanding everything. Philosophy is the basis of understanding what knowledge is and how it is arrived at.”
Also participating in the workshop was Prof. Joseph Ntaayi from MUBS, in his remarks he said PhD students need the philosophy of methods training to understand how to best to create knowledge. He added that ontological and epistemological questions that lead to good research design methods can only be answered by this training.
Dr. Robert Kakuru, a Lecturer in the College of Humanities and Social Sciences said that the Philosophy of Methods training is needed by every graduate student as well as supervisors to critically determine the choice of methods to use in academic research. For example, “If one wants to use a questionnaire as an interview approach, one should understand, why that approach and yet without this training, the why cannot be answered.” He added.
The Philosophy of Methods training was organized by Directorate of Graduate Training with funding support from the Consortium for Advanced Research Training in Africa (CARTA).
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