By Jamila Kemigisa
Fort Portal, Uganda – While many Ugandans face the challenges of high food prices and food insecurity, a troubling trend continues at weddings, parties, and corporate events—large amounts of food are wasted.
A recent event in Fort Portal City highlighted this issue, with dozens of plates left half-eaten, and untouched meals discarded alongside empty water bottles and disposable utensils. This scene has become all too familiar at social gatherings across Uganda, where food is often served in excess, leading to unnecessary waste.
“People tend to pile their plates with more than they can eat, and in the end, much of it is thrown away,” says Peluce Kabatooro, an event caterer. “Hosts often overestimate the amount of food needed, fearing they might run out and embarrass their guests.”
This culture of excess not only presents a financial burden for hosts but also raises environmental and ethical concerns. The United Nations Food and Agriculture Organization (FAO) estimates that over 30% of food produced globally goes to waste. In Uganda, where many communities face food insecurity, the sight of wasted food at lavish events is particularly distressing.
Experts suggest that a shift in attitudes and better planning could significantly reduce food waste. Event organizers are encouraging hosts to adopt buffet-style serving methods and to encourage guests to take only what they can consume. Additionally, some NGOs are working on food redistribution programs to collect surplus food from events and deliver it to those in need.
As Uganda continues to develop, addressing food waste at social events should be a priority, both for economic reasons and as a means to combat hunger and malnutrition in the country. Until then, piles of unfinished meals at major gatherings will serve as an unfortunate reminder of the nation’s growing food waste dilemma.
