Kampala – In Uganda, where the pace of business is rapidly picking up, one crucial factor often goes unnoticed—nutrition.
A recent study conducted by the Global Alliance for Improved Nutrition (GAIN) sheds light on the significant link between employee health, workplace nutrition, and productivity.
The assessment done between May and December 2024 found that the food served in the 13 workplaces studied was made up of 60% green food items, 27.7% amber food items, and only 11% red food items. While many of these food items were deemed healthy, experts stress that poor preparation and imbalanced portions undermine their potential benefits.
The GAIN assessment also observed that while vegetables were a significant part of the meals, many workplaces focused solely on green vegetables, neglecting the variety that could offer a wider range of essential nutrients.
According to Jackie Immaculate Kirabo, a nutritionist with NATE Nutrition Specialists, employees who do not get proper nutrition are more likely to suffer from fatigue, low energy levels, and even more severe health issues like obesity and diabetes. “This ultimately impacts their ability to perform and can lead to workplace accidents, especially in physically demanding jobs,” she says
Jasper Ouni, a local journalist from Dokolo, has firsthand experience with the challenges of maintaining a healthy diet in the workplace. “I often find myself frustrated when the meals prepared at work don’t align with my dietary restrictions or preferences. There’s rarely an effort to provide alternatives if what’s served is unsuitable for me,” Ouni shares.
Ouni highlights the crucial role of workplace nutrition in his profession, which requires mental sharpness and sustained physical energy. “As a news reporter, it is crucial for me to have access to healthy food options to stay alert during breaking news situations.
The government of Uganda also recognizes the importance of nutrition in the workforce. Ketra Nakayenga Kintu, a Principal Officer at the Ministry of Trade, emphasizes that improving workforce nutrition is not just about food but also about creating a healthy working environment.
“Our workforce spends 90% of their time at work. Ensuring that they have access to nutritious food is fundamental to improving their health and productivity.” Kintu notes.
Lawrence Haddad, the Executive Director of GAIN, stresses that investing in nutrition is critical for sustainable development.
“Nutrition is not just an outcome of development; it is a key driver of development. If we don’t invest in our nutrition, we will face rising healthcare costs and diminishing workforce productivity,” Haddad asserts.
He calls on governments to recognize the importance of nutrition as a foundational element of both public health and economic success.
The benefits of providing healthy food in the workplace extend far beyond individual health. Businesses that prioritize nutrition can expect increased employee productivity, reduced absenteeism, and better employee morale. They are also more likely to attract and retain top talent, positioning themselves as responsible employers in a competitive market.