By Akanyijuka Julius
Rukungiri-More than 300 students and 23 teachers at Kinyasano Boarding Primary School have received training in preparing pumpkin soup as part of the Vegan School Lunch Drive spearheaded by Rukungiri Pamoja Farmers Association (RUPFA).
The training, conducted yesterday at the school in Kinyasano Ward, Western Division, was led by RUPFA Project Manager Violah Ankunda. She explained that the initiative is part of the Thrive Africa Vegan Lunch Campaign, which equips school cooks and communities with plant-based cooking skills.“RUPFA is committed to promoting sustainable crop agriculture, better nutrition, and animal welfare in Rukungiri.
By introducing plant-based meals in schools, we are laying the foundation for healthier and more sustainable diets,” Ankunda said.RUPFA Project Coordinator John Kashobera highlighted plans to expand the program to more schools across the district.
He noted that future efforts will focus on incorporating more locally sourced ingredients and creating peer-learning networks among cooking teams to ensure the long-term success of plant-based school feeding.
He also demonstrated the simple process of preparing pumpkin soup, which involves boiling pumpkins, Irish potatoes, carrots, and onions with a pinch of salt, before blending into a smooth, nutritious meal.
Deputy Headteacher of Kinyasano Boarding Primary School, Goddie Agaba, applauded RUPFA for the innovation, saying the soup offered a healthier and more affordable alternative to processed foods often packed by students from supermarkets.
“Our children are now enjoying a healthy option made from locally available fruits and vegetables. I encourage parents, students, and the public to embrace pumpkin soup as part of daily meals,” Agaba remarked.School head cook, Julius Akankwasa, also welcomed the initiative, emphasizing its nutritional value.
“This is a nutritious and easy-to-prepare meal that will greatly benefit learners,” he said.RUPFA’s Vegan School Lunch Drive is part of a wider effort to improve school feeding programs through nutritious, plant-based diets, while supporting local farmers and sustainable food systems.
