Entebbe, Uganda – September 19, 2025

More than 20 local government officials from Kampala Capital City Authority (KCCA), Entebbe Municipality, and the districts of Wakiso, Mukono, and Mpigi have concluded a two-day intensive training on Environmental Valuation, Accounting, Evaluation, and Climate Change Mitigation and Adaptation.

Held at Central Inn Hotel in Entebbe from September 18–19, the workshop was organized by the Environment for Development (EfD) Makerere University Centre and funded by the Makerere University Research and Innovation Fund (Mak-RIF). The objective was to build local capacity in environmental governance and integrate natural capital and climate risks into local development planning.

The training was facilitated by Dr. Aisha Nanyiti, Dr. John Sseruyange, Dr. Peter Babyenda and Dr. Nick Kilimani- all from Makerere University.

Natural Resources Must Be Valued and Protected

Opening the workshop, Prof. Edward Bbaale, Director of the EfD-Mak Centre and Principal Investigator of the project, described the training as timely, given Uganda’s growing environmental and climate challenges.

“Uganda is already experiencing the adverse effects of climate variability—on agriculture, health, water resources, and the economy,” Prof. Bbaale noted. “This training empowers our environmental officers to use economic evidence to defend natural resources against competing land uses.”

He emphasized the need to monetize ecosystem services like wetlands, forests, and biodiversity to inform land-use decisions.

“A forest cleared for sugarcane may appear to create jobs, but when you account for its carbon sequestration, rainfall formation, and tourism potential, its long-term value far outweighs the short-term economic gains.”

Prof. Bbaale also urged that natural capital be included in Uganda’s national accounting systems to achieve sustainable and equitable development.

He thanked local government leadership for releasing their staff for the training and praised the collaboration between academia and government.

“You are not just trainees — you are future champions of environmental stewardship in your districts,” he told the participants.

Environmental Degradation Threatens Public Health

Representing the Chairperson of Mak-RIF, Dr. Sabrina Kitaka underscored the public health consequences of environmental degradation, linking it to disease outbreaks and natural disasters.

“We have just seen a 14-year-old girl in Lwengo contract Crimean-Congo hemorrhagic fever due to increased human-wildlife contact — a direct result of environmental encroachment,” Dr. Kitaka warned.

She connected rising flash floods, deforestation, and urban sprawl to poor environmental management and called for cross-sectoral awareness of environmental risks.

“This training is not just for environmentalists. Planners, economists, and health professionals must also be equipped with this knowledge,” she said.

Dr. Kitaka applauded the EfD-Mak team for using local experts, not foreign consultants, in delivering the training.

“We must train Ugandans to solve Uganda’s problems. That’s the spirit of Mak-RIF.”

She also revealed that the Government of Uganda has funded over 1,300 research projects through Mak-RIF over the last five years and called for continued investment in locally driven innovation.

“Like Oliver Twist, we ask for more. Science must be funded to help Ugandans solve Ugandan problems.”

Experts Present Practical Tools for Sustainable Planning

Localized Climate Action Is Urgent

Dr. Aisha Nanyiti urged participants to design district-specific climate policies, differentiating between mitigation (addressing the causes) and adaptation (responding to the impacts).

“Climate action begins at the local level. Districts must create context-appropriate bylaws and planning strategies to reduce vulnerability to floods, droughts, and other climate shocks.”

She emphasized that Uganda’s local governments are key to meeting national targets under NDP IV and Vision 2040, and that climate change must be addressed in all sectors — from health to urban planning.

Environmental Evaluation is a Safeguard

Dr. Sseruyange warned that development projects are at risk of failure if environmental assessments are not properly conducted.

“Roads, schools, and hospitals may be destroyed by floods or landslides if we ignore the environment. Planning must consider both the impact on nature and the reverse impact from degraded ecosystems.”

He called on local environmental officers to assert their roles in safeguarding both the environment and infrastructure investment.

“Neglecting environmental oversight may undo everything we build.”

What is Not Valued is Easily Destroyed

Dr. Peter Babyenda introduced participants to valuation tools like Contingent Valuation Method (CVM) and the Travel Cost Method, which help quantify the economic value of forests, wetlands, and biodiversity.

“These tools inform cost–benefit analysis, budgeting, and resource allocation. If we don’t value our natural assets, we risk losing them permanently.”

He stressed that environmental protection is not only an ecological issue, but also an economic, social, and political matter. He encouraged integration of valuation results into budgeting and planning under frameworks like the National Environment Act (2019).

Local Officials Call for Continued Engagement

Ibrahim Muwanguzi, Environmental Officer from Wakiso District, praised the training as a vital step toward mainstreaming environmental valuation into local and national development processes.

“Most government officials focus solely on economic returns, ignoring the critical but intangible value of natural resources,” he said.

He cited a recent case during Mpigi Expressway construction where a culturally significant tree sparked debate over its monetary value — from UGX 100,000 to UGX 100 million — due to lack of valuation standards.

“If services like flood control were quantified in shillings, it would help justify preservation of wetlands and forests,” he noted.

Muwanguzi also emphasized the need for environmental economists in government roles, urging stronger collaboration between academia and policy.

“We have graduates in natural resource economics. Let’s integrate them into our public service.”

Let This Not Be the Last

Tonny Mwidyeki, District Natural Resources Officer for Mpigi, delivered the vote of thanks on behalf of all trainees, emphasizing the long gap since the last such training.

“For many of us, it’s been years since we had a refresher like this. If we continue to have such sessions, we will serve our people and protect our environment better.”

He thanked the facilitators from Makerere University for the two-day sensitization and urged that such capacity-building workshops be held more regularly.

“From here, we go back not just informed, but ready to lead change.”

Time to Act is Now

Closing the training, Dr. Sseruyange, speaking on behalf of the EfD-Mak Director, reminded participants that environmental degradation has been decades in the making, and action must no longer be delayed.

“Development depends on the natural world. Let us act now — from our households to our districts — to reverse the damage and secure our future.”

He thanked the participants for their active engagement and promised continued collaboration between Makerere University, local governments, and national stakeholders to promote evidence-based environmental policy.

About EfD-Mak and Mak-RIF

The Environment for Development (EfD) Centre at Makerere University is part of a global network of research institutions focused on environmental economics, coordinated by the University of Gothenburg, Sweden.
The Makerere University Research and Innovation Fund (Mak-RIF) is a Government of Uganda-funded program supporting local research to address national development challenges. Since inception, Mak-RIF has supported over 1,300 research projects across disciplines.

In a bid to enhance food safety, nutrition education, and the capacity of small enterprises, the Department of Food Technology and Nutrition (DFTN) at the College of Agricultural and Environmental Sciences (CAES), Makerere University, implemented a dynamic outreach and training programme during the 2024/2025 recess term. The initiative encompassed a variety of activities, including school-based nutrition awareness campaigns, diagnostic pre-visits to local food processors, and an intensive two-day hands-on training workshop held from 8^th–9^th September 2025 at the School of Food Technology, Nutrition, and Bioengineering (SFTNB), Makerere University.

The programme sought to address key challenges in Good Manufacturing Practices (GMP), product formulation, packaging and labelling, certification readiness, and market development for small-scale processors, while also strengthening nutrition knowledge among students and teachers in partner schools.

School trainings and diagnostics with local food processors

The programme commenced with school visits in July 2025 to Zainab Junior School (Makerere-Kavule), Hormisdallen Primary School (Kamwokya), and Makerere Modern Secondary School (Kikoni). Teams from the Department of Food Technology, and Nutrition engaged learners and teachers on balanced diets, hygiene, and the importance of locally available nutritious foods. Sessions also introduced students to career pathways in food science and nutrition.

Backed by student volunteers from Makerere University Human Nutrition Students’ Association (MUHUNSA) and the Makerere University Food Science and Technology Students’ Association (MUFOSTA), with support from NutriQuest, the Department conducted rapid diagnostics with local food processors in the bakery and dairy sectors. The assessments revealed a range of challenges: short shelf-life, poor fermentation control, packaging and labelling gaps, and documentation issues hindering the Uganda National Bureau of Standards (UNBS) certification. These findings shaped the training curriculum.

From findings to action: Two-day practical training

The findings directly informed a two-day training held at the SFTNB from 8^th– 9^th September 2025. Attended by processors from across the cereal/grain and dairy value chains, including Calabash Dairies Ltd; True Uganda Adventures; Kikazi Agri Ltd; Sarah’s Cakes; AWAN Group; Green-door Supplies (U) Ltd; Glory Revolution Ltd; Westlink Delicacy Ltd; Mak-Soya Foods & Bakery; and Aleem Bakery, the workshop delivered practical sessions on:

1. Good Manufacturing Practices and hygiene
2. Product formulation and optimization
3. Packaging, labelling, and UNBS compliance
4. Equipment sourcing, waste management, and marketing
5. Hands-on processing of yogurt (dairy, soy, millet-based), fruit drying, flour blending, and baking.

Outcomes

The initiative showed that simple, targeted improvements in processing practices can lead to significant benefits including enhanced food safety, improved product quality, and increased market confidence. In the classroom, nutrition education not only deepened students’ knowledge but also sparked interest in careers in food science. From small-scale processors to young learners, the initiative delivered broad, practical impact.

Commitments

Participants left with clear 60-day action plans, including:

1. Improved batch documentation (e.g., pH, weights, traceability)
2. Label standardization to meet UNBS guidelines
3. Shelf-life testing and corrective action planning
4. Product innovation (e.g., millet-yogurt blends, fortified flours)
5. Follow-up visits with progress checklists and certification support

 Remarks by the SFTNB leaders

In his remarks, Prof. Ivan Mukisa Muzira, Head of the Department of Food Technology and Nutrition, emphasized the value of academia-industry partnerships and encouraged participants to use the SFTNB’s facilities and expertise. He thanked the technical team – Dr. Robert Mugabi, Dr. Stellah Byakika, and Dr. Richard Bukenya, as well as the student associations that played a key role in delivery.

Dr. Julia Kigozi, Dean of the SFTNB, reaffirmed the School’s commitment to fostering ongoing partnerships and collaboration with food processors. Highlighting the importance of continued engagement, she encouraged all processors to actively utilize the resources and support services provided by the Food Technology Business Incubation Centre (FTBIC). Dr. Kigozi noted that the FTBIC is dedicated to assisting entrepreneurs and businesses in the food technology sector by offering expert guidance, technical assistance, and opportunities for innovation and growth. In the course of the event, Dr. Kigozi presented certificates of attendance to all the participants, acknowledging their commitment to advancing their skills and knowledge within the food processing industry.

Acknowledgement

On behalf of the Department of Food Technology and Nutrition, Dr Robert Mugabi expressed gratitude to Prof. Ivan Mukisa Muzira, Dr. Julia Kigozi, the technical leads, the student teams from MUHUNSA and MUFOSTA, NutriQuest, and all participating schools and enterprises for their partnership and engagement.

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More photos about the trainings at: https://shorturl.at/FohFj

Compiled by Dr Robert Mugabi, Senior Lecturer, Department of Food Technology & Nutrition, CAES

Venue: Munyonyo Commonwealth Resort and Conference Centre, Kampala, Uganda

Theme: Advancing research, technology, and innovations in stored product protection for sustainable trade, food and nutrition security

13^th IWCSPP FIRST ANNOUNCEMENT

Dear colleague,

We are happy to announce that the 13^th International Working Conference on Stored Product Protection (13^th IWCSPP) will take place on 19-23 October 2026 in Kampala, Uganda. This conference will be held at Munyonyo Commonwealth Resort and Conference Centre, Kampala, Uganda — this is a beachfront hotel on the shores of Lake Victoria.

This is the First Announcement which can also be found online at https://13iwcspp.com/.

You can follow us at https://13iwcspp.com/. All the conference information will continue to be published on this website.

We look forward to your participation at the 13^th IWCSPP in Kampala, Uganda.

13^th IWCSPP Organizing Committee

For more information, visit https://13iwcspp.com or contact:

• Chair, Local Organizing Committee: Prof. Herbert Talwana, Makerere University: haltalwana@gmail.com; herbert.talwana@mak.ac.ug
• 13^th IWCSPP Secretariat: info@13iwcspp.com; 13iwcsppconference@gmail.com; rmutebifoodscience@gmail.com
• Chair, Scientific Committee: Prof. George Opit, Oklahoma State University george.opit@okstate.edu
• President, Permanent Committee – IWCSPP: Dr. James Campbell campbell@ksu.edu.