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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For 60 students with disabilities, a computer, Braille reader or scanner is more than just a piece of equipment. It can be the difference between struggling to access information and learning with greater independence.
The students recently received practical training on the use of assistive technology to help them navigate their studies and university life with fewer barriers.
The one-day training was held on Saturday, August 22, 2026, at the Disability Support Centre in the Frank Kalimuzo Building. It was organised by the Dean of Students’ Office in partnership with the Mastercard Foundation Scholars Program at Makerere University and the Makerere University Disabled Students Association (MUDSA).
Unlike a classroom lecture, the training was largely hands-on. Students were taken through different technologies available at the University and given an opportunity to learn how they can use them in their day-to-day academic work.
Assistive technology includes devices, software and other tools that help people with disabilities access information, communicate, study and perform everyday tasks more independently.
Learning without barriers
Ms Elizabeth Rwabu, the Inclusion Support Services Officer at the Mastercard Foundation Scholars Program, encouraged students, particularly first-years, to make use of the Disability Support Centre.
“For first-year students, university is a new chapter, and none of you should feel that you have to navigate it alone. Familiarise yourselves with the services at the Centre and seek support whenever they need it,” Ms. Rwabu, said.
Ms. Rwabu also reminded the students to take care of the equipment, saying the facilities are shared by many students.
“These computers and assistive technologies are not simply pieces of equipment; they are tools that open doors to learning, communication and independence,” she said.
Students introduced to Braille technology
Mr Binasali Kyebagadha, an assistive technology expert from the Kyambogo University Disability Support Centre, led the practical session. He introduced students to the ethical use of assistive technology and demonstrated how different devices can support learning.
Among the devices demonstrated were the Orbit Reader 40 and Focus Blue 40 refreshable Braille displays, as well as the Pearl scanner.
Students were also shown how to use a smart interactive board and how it can support learners with different disabilities.
Mr. Kyebagadha told the students that assistive technology should be seen as a tool for independence.
“Assistive technology is meant to remove barriers, not create dependence. When properly used, it gives a student the confidence and independence to learn, communicate and participate on an equal footing with others,” he said.
He also cautioned the students against misusing the equipment, noting that the devices are shared resources.
Disability Support Centre
The training comes as Makerere continues to strengthen its Disability Support Centre, which provides a range of services to students with disabilities.
The Centre has computers fitted with screen readers such as JAWS and Fusion, Braille embossing services, large-print materials, refreshable Braille displays and audiobook reading services.
For students with visual and hearing impairments, such services can make access to learning materials easier and improve their participation in university activities.
The Centre also provides a link between students and academic staff, helping to address challenges that may affect students’ participation in learning.
Makerere established the Disability Support Centre as part of its efforts to promote an inclusive learning environment. The University also adopted its Policy on Persons Living with Disabilities in 2022.
For the students who attended the training, the most important takeaway was whereas having the right technology is useful, knowing how to use it can make an even bigger difference.
As Makerere expands its support for students with disabilities, the focus is increasingly moving beyond providing equipment to ensuring that students have the skills and confidence to use the technology effectively.
After 14 years of dedicated service, Claire Nakayiza, a familiar face and trusted custodian at the School of Public Health (SPH), has retired, leaving behind a legacy of hard work, commitment, kindness and service to the School community.
For many people at the School of Public Health, the sight of Claire arriving early in the morning, opening up the building and ensuring that everything was in order was simply part of the daily rhythm of life at the School.
For 14 years, Claire has been a constant presence at SPH. She has witnessed generations of staff, students, researchers and visitors walk through the School’s doors. She has seen colleagues join, grow and eventually move on, while she remained a dependable presence, quietly carrying out her responsibilities and ensuring that the School was ready to welcome everyone each day.
Her retirement was therefore more than a routine farewell. It was an opportunity for colleagues to celebrate a woman whose contribution, though often carried out behind the scenes, touched many lives and contributed significantly to the smooth running of the School.
At a farewell brunch organised by the Dean, School of Public Health, Prof. Rhoda Wanyenze, colleagues and friends described Claire in glowing terms. Words such as hardworking, kind, patient, resilient, dependable and caring repeatedly featured in the tributes.
For many, Claire was much more than a custodian. She was described as a mother figure, a counsellor and someone people could approach whenever they needed a listening ear, encouragement or simply a warm smile.
A commitment that went beyond the call of duty
One of the strongest themes to emerge during the farewell was Claire’s extraordinary commitment to her work.
Colleagues recalled how she would routinely open the School building as early as 6:00 a.m., ensuring that staff and students arriving for the day found the premises ready. Her working day could stretch well into the evening, with some days requiring her to remain at the School until 8:00 p.m. or even 10:00 p.m.
Despite the long hours and demanding nature of her responsibilities, colleagues said Claire rarely complained. Instead, she approached her work with patience and resilience, always focused on ensuring that the School was secure and that its operations could continue smoothly.
Her dedication was particularly evident in her contribution to improving the security of the School building. Over the years, Claire became a trusted custodian of the premises, helping to ensure that the building was opened and closed responsibly and that the environment remained secure for those who worked and studied there.
Speaking at the farewell, Prof. Wanyenze described Claire as someone who consistently worked beyond the call of duty.
The Dean acknowledged that saying goodbye to Claire was an emotional moment, given the many years she had spent serving the School and the relationships she had built along the way.
However, Prof. Wanyenze said she had spoken to Claire and was assured that she was ready to embrace the next phase of her life.
She joined colleagues in wishing Claire good health, happiness and prosperity as she begins her retirement journey.
More than a custodian
Claire’s impact at SPH was not limited to the physical responsibilities associated with her job. To those who interacted with her regularly, her greatest contribution was perhaps the warmth and humanity she brought to the workplace.
Amos Ddembe, the Internal Auditor, described Claire as a joy to watch as she went about her work.
He particularly remembered her interactions with people when she was stationed at the reception area. Claire, he noted, was almost always smiling and welcoming to staff and visitors.
Her ability to make people feel comfortable, regardless of their position or role at the School, earned her the affection and respect of many colleagues.
Claire’s colleagues also remembered her as someone who was willing to listen and offer guidance. Her patience and calm demeanour meant that people could approach her with their concerns, knowing they would receive a sympathetic ear.
Over the years, these seemingly small interactions accumulated into meaningful relationships, helping to make Claire one of the most recognisable and trusted members of the SPH community.
A legacy of service
Fourteen years is a significant period in the life of any institution. During that time, Claire witnessed changes in leadership, staff, students, programmes and the physical environment of the School.
She remained a constant through these transitions.
Her service represents the important contribution made by members of the support staff whose work often happens quietly but is essential to the functioning of an institution.
From opening the building before sunrise to securing it late in the evening, welcoming people at reception, supporting the day-to-day operations of the School and contributing to the security of the premises, Claire’s work helped create an environment in which others could perform their own responsibilities.
Her story is a reminder that the success of an institution is built not only through high-profile academic and research achievements, but also through the dedication of people who ensure that the institution functions every day.
A gesture of appreciation
As part of the farewell, the Department of Community Health and Behavioral Sciences also expressed its appreciation for Claire’s years of service.
Representing the Department, Dr. Christine Nalwadda presented Claire with a cash envelope on behalf of the staff as a token of appreciation for her commitment and contribution to the School.
A new chapter begins
As Claire leaves the School of Public Health, she takes with her the memories of 14 years of service and the goodwill of the many people she encountered along the way.
For the colleagues who gathered to celebrate her, the farewell was not simply about marking the end of employment. It was about celebrating a colleague who had become part of the fabric of the School.
As she begins this new chapter, the School of Public Health joins together in saying:
“Thank you, Claire, for 14 years of dedicated service. Thank you for the early mornings, the long evenings, the smiles, the patience and the unwavering commitment.
May retirement bring you the good health, peace, happiness and prosperity you so richly deserve.”
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