HealthyFoodAfrica's Food System Lab Fort Portal aims to work with cultural and religious leaders

Working with cultural and religious leaders to foster social and behaviour change for healthier and sustainable food systems

By Bwambale Bernard & Francis Musinguzi Religious and cultural communities are some of the well-organized civil institutions. Equally, religious and cultural leaders are often the most respected figures in their communities. They play a powerful role in shaping attitudes, opinions and behaviours in all spheres of life.  These leaders command a wider understanding of the […]

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The Fort Portal Food Systems Lab rolls out Rhizobium inoculation to farmers – FortPortal1

The Fort Portal Food Systems Lab rolls out Rhizobium inoculation to farmers

Bwambale Bernard & Francis Musinguzi Legumes, especially beans are a major food item of most staple diets in Uganda, providing about 15% of the protein source (Esther Ronner, Ken E. Giller, 2013). Legume production is supported by the bimodal rainfall pattern in most of the country’s agricultural regions. In these places, beans are planted around […]

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FSL Partners’ meeting during the fourth Food System Lab meeting.

Leveraging partnerships and collective agency to improve food safety in Uganda

The Fort Portal Food System Lab is leveraging on the multistakeholder approach through strategic partnerships to address the inherent bottlenecks to sufficient supply of healthy and safe foods to the population. Authors: Bwambale Bernard & Francis Musinguzi Food is inarguably a public good available to all people and this assertion is the foundation of the […]

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Visioning sustainable production and consumption of nutritious food in Fort Portal

The Toro Region where the Fort Portal Food System Lab operates has the highest rates of stunting (40.6%) in Uganda. The statistics present a big contradiction because the same region is considered a food basket, exporting food to the neighbouring cities and countries. The increased malnutrition rates have been attributed to people’s overconsumption of monotonous diets, consisting primarily of bananas as a leading staple food. 

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