Uganda: Acute Food Insecurity Situation November 2013
01.11.2013 > 30.11.2013


& next steps


15 percent of the population has minimally adequate food consumption and is unable to afford some essential non-food expenditures (IPC Phase 2 - Stressed) and engaging in some irreversible coping strategies to meet their food need. The majority of these are spread over Karamoja, Teso and Acholi regions. This population has suffered low harvests and food stocks at household level during the second season of 2013. They have low purchasing power so they cannot access the food that is available in markets. They still face challenges of chronic inadequate food intake. 

Child malnutrition is still high due to poor dietary diversity and poor child care and feeding practices. The situation for these households is expected to remain the same or improve in the next three months. Most food accessed is through purchases from market using income obtained from sale of livestock, firewood and charcoal. This does not allow consumption of a diversified diet. Human diseases such as diahorea, hepatitis E are on the increase due to poor hygiene, food preparation practices and sanitation. Milk production is being affected by the increasing prevalence of livestock is diseases.

The majority of the population of Uganda is generally food secure in phase 1 (84 percent) with minimal or no food insecurity. This population is able to meet their essential food and non food needs without engaging in unsustainable strategies. They have adequate food to cover their minimal food energy requirements following the on-going food harvests from the 2nd season 2013. Food is available at household level and in markets and can easily be accessed. The situation for this population is expected to remain good for the next three months.

The main factors driving food insecurity are:

Food Availability and Access factors

  • Poor crop performance due to inadequate rainfall in some parts of the region
  • Crop and animal pests and diseases leading to reduced output
  • Poor agronomic practices leading to low production
  • Low income leading to low purchasing power
  • Poor road network and market infrastructure limiting accessibility to food in the market

Food utilization factors

  • Wastage of food due to festivities
  • Poor feeding practices leading to reduced nutrition status
  • Excess sale of food during harvest period
  • Poor Sanitation due to below standard level latrine coverage
  • Human Diseases
  • Poor child care and feeding practices

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