Slow Food Uganda, a subsidiary of Slow Food International has launched a campaign dedicated to promoting and preserving indigenous and traditional foods across the country. Dubbed “My Food My Identity,’, the campaign is funded by the Bio Vision Foundation and will span one year.
It aligns with Slow Food’s commitment to promoting sustainable food sources and preserving the cultural and biological diversity of indigenous foods within communities. Edward Mukiibi, the President of Slow Food International and Executive Director of Slow Food Uganda, emphasized that the campaign aims to celebrate and promote diversity in food culture while supporting small-scale agroecological producers who rely on traditional knowledge to grow and harvest unique ingredients that have been passed down through generations.
Mukiibi stated, “We believe that food is more than just sustenance; it is a fundamental part of our cultural identity. Through ‘My Food My Identity,’ we aim to promote food sovereignty and support local food systems, while also highlighting the vital role that indigenous knowledge and practices play in creating sustainable and biodiverse food systems.”
The campaign seeks to make indigenous foods accessible not only in remote areas where they are produced but also in cities and towns across the country, allowing more people to experience and appreciate them.
Slow Food Uganda is encouraging people to create social media posts featuring pictures of themselves holding foods from their localities, showcasing their unique aspects, history, culture, and health benefits using the hashtag ‘My Food My Identity.’
John Kiwagalo, Head of Programs at Slow Food Uganda, emphasized that community involvement in identifying indigenous food varieties will help ensure access to diverse and nutritious meals while preserving cultural heritage and protecting biodiversity.
The successful implementation of the campaign will support small-scale agroecological food producers in securing a wider market for their products, identifying indigenous foods at risk of extinction, and sharing information about them. It will also support local food entrepreneurs and chefs by promoting visits to locally-owned food businesses and restaurants in the informal sector.
Farmers like Noel Nanyonja, who practices organic farming in Katosi and grows greens, pumpkin, beans, and coffee, face market challenges after harvesting their produce. She believes that the campaign will help raise awareness of the value of local foods, thereby expanding their market.
Sarah Nkabi, another farmer, expressed the challenges they face due to poor road networks for transporting their produce and customers who prefer genetically modified produce at lower prices. She is hopeful that this campaign will enlighten people about the benefits of indigenous foods.
Slow Food has been actively operating in Uganda since 2006, working to popularize various indigenous foods and empowering residents to promote the right to good, clean, and fair food for everyone at all times. Slow Food International, founded in Italy in 1989, aims to prevent the disappearance of local food cultures and traditions, counteract the rise of fast-paced lifestyles, and reignite people’s interest in the food they eat, its origins, and its impact on the world.