In Uganda's capital of Kampala – a vibrant and rapidly growing city built across rolling hills some 1 200 metres above sea level – students gather each day at St Kizito Namugongo Secondary School to learn.

For many Ugandan students, at least one daily meal comes from school kitchens. Keeping those meals fresh and nutritious can be costly, especially in dense urban and mountainous areas where arable land to grow food is limited.

Joanita Aber is a 19-year-old boarding student at the school, originally from a town nearly seven hours away by car. Living on campus, she and 300 fellow boarders depend entirely on school meals for their nutritional intake. However, the school menu has not always included a wide variety of fresh vegetables. The traditional soil-based garden does not provide enough fresh produce and meals used to be based almost entirely on rice, pulses and a local type of corn meal, called posho.

The introduction of an innovative hydroponic garden on school grounds is changing that. The 115-square-metre system grows about 650 plants without soil, using minimal water and organic fertilizers. Harvested year-round, the produce goes straight to the school kitchen.

The Food and Agriculture Organization of the United Nations (FAO) and the Mountain Partnership Secretariat (MPS), through the FAO Elevate innovation fund and with additional funding support from the Italian Development Cooperation, provided the hydroponics system and hands-on training to maintain it. This was done in collaboration with Italian company and Mountain Partnership member, H4O, who patented this hydroponic system.  Teachers, students and school staff all participated in installing and learning about the system.

"I'm so happy and excited about the hydroponic farming. How can you actually grow plants in water? It's something we had never seen before," says Joanita, who will begin university next year and hopes to study medicine. "We are seeing vegetables grow in a very short period of time. It's going to improve our nutrition, and it will reduce the money the school spends buying greens."

Nyombi Malcolm Davis, who teaches principles and practice of agriculture, notes, "These students are embracing the value of organic food. Since we are growing diverse vegetables, they are also understanding the importance of a balanced diet."

The school now grows celery, spring onions and sukumawiki – traditional Ugandan kale – as well as spinach and peppers. The system produces about 35 kilograms of greens per week. The estimated annual value of the garden is approximately USD 12 000. An on-site nursery further reduces costs by allowing seedlings to be propagated rather than purchased.

The garden is also part of the curriculum. Students monitor root health, pH and electroconductivity levels and observe plant growth during transplanting.

"When students learn about pH in class, they can immediately come here and see it in practice," says Davis. "They are appreciating the importance of organic food and understanding how sustainable systems work."

The hydroponic system saves up to 95 percent of water compared to conventional soil-based farming. Organic nutrient solutions circulate continuously, reducing waste while supporting healthy plant growth.

A model with broader potential

St Kizito Namugongo's hydroponic garden serves as a model for resource-efficient, soil-less agriculture designed for environments where water and arable land are constrained, including mountain regions.

Today, that innovation supports healthier diets for 1 200 students and brings sustainable agrifood systems directly into the classroom.

This collaboration demonstrates how small-scale innovation can deliver measurable improvements in nutrition, education and social protection.

And from dense cities to remote mountain communities, this model is adaptable and scalable.

"The school now has something to show the world," Joanita says. "Organic hydroponic farming is something beautiful – something the whole world can embrace."

Investing in school nutrition means investing in the next generation. When students grow their own food, they improve their diets while cultivating practical skills, confidence and a more sustainable agrifood future.

The story and photos can be found here: https://www.fao.org/newsroom/story/where-science-meets-school-meals/en