The School Cooks Training was held successfully at St. Kizito High School, Namugongo, having run for eight days and involved 20 cooks from five schools across Kira and Mukono municipalities. During the awareness event that was held at St. Kizito High School on 11 October 2025, the trained school cooks demonstrated the skills gained on sustainable cooking techniques and recipes that promote nutrition and gastronomic traditions in the school meals programme. The school cooks showcased unusual traditional cooking and preparation methods and presented nutritious and delicious recipes using local ingredients with the aim of making diets more nutritious.

While addressing the gathering, Chef Regan Kawuki, the main facilitator of the training, highlighted the importance of preparing healthy and culturally rooted meals using locally grown ingredients. “Using locally grown ingredients to create healthy, traditional meals is key to preserving our culture and promoting well-being”. – Chef Regan Kawuki

The training was organized by Slow Food Uganda in partnership with the Mountain Partnership Secretariat at the Food and Agriculture Organization of the United Nations (FAO) and FAO Uganda under the Hydroponic School Gardens in Uganda project. The Hydroponic School Gardens project is part of the FAO Elevate programme, which is a FAO in-house incubator programme with the aim to tackle critical challenges in sustainable agriculture, climate resilience, digital innovation and food security.

Mr. Kazibwe Ezekiel, the Headteacher at St. Kizito High School appreciated Mountain Partnership Secretariat, FAO Uganda and Slow Food Uganda for supporting the school cooks and students with technical knowledge and skills on hydroponic school gardening, nutrition and sustainable cooking practices. “We are grateful to the Mountain Partnership Secretariat, FAO Uganda, and Slow Food Uganda for equipping our school cooks and students with vital knowledge and skills in school hydroponic gardening, nutrition, and sustainable cooking practices which are vital in transforming our school community”. -Mr. Kazibwe Ezekiel, Headteacher, St. Kizito High School.

The cooking demonstration that was organized at the closure of the school cooking training involved participation of the trained school cooks, each displaying the skills gained. These cooks also competed in a cooking contest.

Phiona Zawedde, a school cook at St. Kizito High School and a participant of the training shared her experience, stating, “This training has enabled me to learn the preparation skills of nutritious meals that honour our traditions while supporting the health of our students. I’m excited to bring these skills back to the school kitchen”.

At the end of the event, an awards ceremony was conducted where participants were rewarded with certificates for their participation in the training and the best three exhibitors were awarded. The chief guest at the event and Arianna Bartolozzi from the Mountain Partnership Secretariat presented the awards and certificates to the exhibitors for their commitment and outstanding performance. The best three exhibitors included Angela Groria Ariong as the best exhibitor, Ronald Tibagalika as the 1^st runner up and Bernin Bailey Akajo as the 2^nd runner up.