News from our network: week of 26 October 2026
Indigenous Seeds and Traditional Foods Build Resilience
Civil society organisations are emphasising that indigenous seeds and traditional foods hold the key to Uganda’s resilient food future. For smallholder farmers, preserving local seed varieties means maintaining crops adapted to local conditions, reducing dependence on external inputs, and protecting the nutritional diversity that communities have relied on for generations. These efforts support the ecological organic agriculture that keeps farming households food secure even during difficult seasons.
National Agroecology Week Tackles Resilient Food Systems
PELUM Uganda, in collaboration with the Ministry of Agriculture, Animal Industry and Fisheries and the Ministry of Trade, Industry and Cooperatives, is hosting National Agroecology Week. The gathering brings together farmers, policymakers and partners to discuss how agroecological practices strengthen food systems, improve livelihoods and create pathways from farm to market. For farming communities, these conversations help shape policies and partnerships that make sustainable farming more viable and profitable.
Organic Farming Drive Focuses on Policy and Market Access
Uganda’s organic farming sector is increasingly turning attention to how sustainable practices can deliver higher incomes, stronger domestic markets and better trade opportunities for farmers. Building resilient agricultural systems requires not only good farming methods but also supportive policies and reliable market linkages. When farmers can access fair prices and consistent buyers for their organic produce, ecological farming becomes a pathway to prosperity as well as sustainability.
Read more from The Independent
Agroecology Builds Resilient Food Systems
Agroecology is demonstrating how farming in harmony with natural systems strengthens food security and farmer resilience across Uganda. By working with ecological processes rather than against them, farmers reduce costs, protect soil health and produce nutritious food that sustains families and communities. These approaches are particularly valuable for smallholders managing the challenges of climate variability and limited resources.