Rising diet-related diseases spur workplace nutrition push

Worrying trends in diet-related diseases are prompting a shift in how Ugandan workplaces approach employee wellness, with new data showing rising cases of diabetes, obesity and other non-communicable diseases (NCDs) linked to poor nutrition.

Across East Africa, about 7% of adult men and 6.5% of women live with diabetes, while obesity affects 12.1% of women and 3.5% of men. In Uganda, NCDs accounted for 36% of all deaths in 2019, underscoring the growing burden of lifestyle-related illnesses.

It is against this backdrop that Nutrition Garage, an organic food and wellness firm based in Kampala, is targeting workplaces as a key entry point to reshape dietary habits and improve productivity through structured nutrition programmes and audits.

After four years of serving a niche, health-conscious clientele, the company is now seeking to expand its reach across Uganda’s employment sector with behavioural change campaigns.

Its inaugural Workplace Nutrition Summit, scheduled for March 26, is expected to highlight the role of nutrition in enhancing employee performance and overall wellness.

The summit will also showcase health screening approaches that go beyond traditional fitness programmes, positioning diet as a critical factor in workplace productivity.

“We are moving beyond just providing meals to influencing how people think about food,” Jennipher Tumukunde, chief executive officer of Nutrition Garage, told New Vision in an interview at the announcement of the summit recently. “Many people only pay attention to their diet when a health crisis arises, yet nutrition should be a daily priority.”

Tumukunde noted that while many organisations invest in fitness initiatives, nutrition remains a missing component in most workplace wellness strategies.

“There is a misconception that eating natural food automatically means eating right,” she said. “But without proper portion control and balance, even natural diets can fall short.”
According to the company’s internal assessments, up to two-thirds of workers’ meals are consumed at workplaces, presenting a significant opportunity to influence dietary habits at scale.

Dietary gaps persist

Dietary intake among adults remains below recommended levels across key food groups. Average fruit consumption stands at just 36% of the recommended intake, while vegetables account for 50%. Legumes, nuts, dairy and whole grains also fall short, while red meat consumption exceeds advised limits.

“Many people are not aware of the correct food groups or portion sizes required for their age, gender and level of activity,” said Alex Nchuti, a nutritionist at Nutrition Garage.

“This is contributing to the rise in hypertension, diabetes and other chronic conditions.”

Last year’s early outcomes from the 80th session of the UN general assembly indicate that of the current nutrition for growth commitments, 263 of nearly 600 commitments targeted diet-related NCDs, with 40% of all commitments aiming to address obesity, and 32% for adult diabetes. 31% targeted blood pressure and 28% salt intake.

According to the World Health Organization country disease outlook for Uganda, NCDs are still a major health crisis. In 2021 alone, the age-standardised mortality rate across four major NCDs (Cardiovascular diseases, chronic respiratory diseases, cancer and diabetes), was 709 per 100,000 among males and 506 among females, with 36% of deaths in 2019 attributed to NCDs.

Using locally available options

As demand for healthier food options grows, Nutrition Garage is also building linkages with local suppliers to strengthen its supply chain. While some inputs such as dates and almonds are imported, the company sources vegetables, fruits and poultry products locally from markets and farms, including aquaponics producers.

“Locally grown produce not only supports farmers but also ensures fresher and safer food options,” Nchuti said.

The firm is also leveraging digital platforms and delivery services to meet evolving consumer demand, particularly in urban areas.

Despite gaps in Uganda’s regulatory and implementation frameworks for nutrition, Nutrition Garage says its approach aligns with national objectives under the Uganda Nutrition Action Plan, which emphasises diversified diets and improved nutrition outcomes.

With its workplace-focused model, the company hopes to drive a shift in food culture, positioning nutrition not just as a health issue, but as a key driver of economic productivity and workforce efficiency