Uganda’s corporate sector is at the center of a growing national health concern, as experts warn that poor eating habits, sedentary work environments, and a widening knowledge gap are fueling a surge in non-communicable diseases.
This formed the core message at the announcement of the country’s first-ever Workplace Nutrition Summit, organized by Nutrition Garage, which is bringing together policymakers, corporate leaders, and health professionals to rethink how Ugandans eat at work.
CEO Jennipher Tomukunde says the summit aims to address a critical but often overlooked reality: most Ugandans consume their main meals at work, making workplaces a key intervention point for improving health outcomes.
“We have realized that people spend nearly two-thirds of their time at workplaces, and that’s where they eat most of their meals. This directly impacts their health in the long run,” she said. “The question is—how can we improve nutrition in these environments?”
Tomukunde described the summit as a first-of-its-kind platform designed to spark collaboration between employers, health experts, and government, with the goal of developing practical workplace nutrition strategies.
Driving the urgency behind the initiative, Nshuti Alex, a nutitionist pointed to the global burden of non-communicable diseases (NCDs), which account for an estimated 41 million deaths annually.
“Workplaces present a unique opportunity to intervene,” he noted. “Adults spend a significant portion of their day at work and consume most of their meals there. If we get it right in that space, we can significantly reduce the risk of these diseases.”
Modern Work, Outdated Diets
A key theme emerging from the discussions is the mismatch between modern work lifestyles and traditional eating habits.
According to Atugonza Moreen Doreen, Uganda’s diets were historically suited to physically demanding livelihoods such as farming. Today’s office-based work, however, requires far less energy.
“We can’t eat the same way our grandparents did,” she explained. “They were highly active, but now we sit for long hours, commute by car or boda boda, and barely move. Yet our diets haven’t evolved to match this shift.”
This imbalance, she said, is contributing to rising cases of obesity and other lifestyle-related illnesses, particularly among urban workers.
Quality, Quantity and a Knowledge Gap
Expanding on this, Tumukunde, again emphasized that both the quality and quantity of food are contributing to the problem, but a major underlying issue is lack of awareness.
“There is a very big knowledge gap,” she said. “People don’t understand what food does to their bodies.”
She cited the example of boda boda riders, who may consume high-carbohydrate meals like porridge, rolex, and chikomando throughout the day despite minimal physical activity.
“They may feel full, but they are taking in more energy than they are using. Over time, this leads to weight gain, obesity, and eventually conditions like hypertension and diabetes,” she explained.
Tumukunde warned that such patterns are no longer limited to informal workers but are increasingly common in corporate settings, where employees may eat multiple meals a day despite leading sedentary lifestyles.
“Before you know it, someone is hypertensive, pre-diabetic, or dealing with infertility issues—and they don’t even know where it’s coming from,” she added.
She also called on organizations to rethink their internal structures by incorporating nutrition expertise.
“If companies can employ HR managers and administrators, why not a nutritionist? Who is overseeing what employees are eating?” she posed.
Why Adults Are the Primary Target
While concerns are growing about rising obesity among children, Nafula Barbara explained that the summit is deliberately targeting adults as the starting point for change.
“It begins with us,” she said. “Parents determine what children eat. If adults adopt healthier habits, children will naturally follow.”
She noted that children often mirror dietary behaviors at home, making adult-focused interventions more impactful in the long term.
Balancing Diets Without Starvation
Addressing misconceptions around dieting, Barbara Nafula, stressed that the goal is not to restrict food but to promote balance.
“Starving is not a solution,” one expert noted during the discussion. “Food is fuel. The key is understanding what to eat, in what portions, and how to combine different nutrients.”
Participants emphasized that foods such as meat and chicken remain important sources of nutrients like protein and iron, but should be consumed alongside fruits and vegetables and in appropriate portions.
A Silent but Growing Crisis
Speakers were unanimous in declaring that Uganda is facing a “silent nutrition crisis,” driven by increased consumption of processed foods, reduced physical activity, and poor dietary choices.
Conditions such as hypertension, diabetes, heart disease, cancers, and obesity are on the rise, with experts warning that many people only seek medical help when symptoms become severe.
“People don’t act because there is no immediate pain,” one speaker observed. “But by the time they go to hospital, the damage is already done.”
The Sleep-Nutrition Connection
Adding another dimension to the conversation, sleep coach Carolyn Busingye highlighted the critical link between nutrition, rest, and productivity.
“A tired workforce cannot perform,” she said. “If someone is sleeping at work, it’s a sign they are not getting enough rest at home.”
She explained that sleep and nutrition are interconnected pillars of well-being, both of which directly affect workplace performance and overall health.
As Uganda grapples with shifting lifestyles and rising health risks, the upcoming summit is positioning itself as a starting point for what could become a broader national conversation on how—and where—Ugandans eat.