1. Introduction
The Ministry of Health, in partnership with the Zambia Agribusiness and Trade Project II (ZATP II), successfully commemorated the 2025 World Food Safety Day on 11th July 2025 at the Mulungushi International Conference Centre in Lusaka. The event was held under the global theme “Food Safety – Science in Action,” which emphasized the importance of applying scientific knowledge to ensure the safety of food systems in Zambia and beyond.
The commemoration brought together stakeholders from government agencies, international organizations, the private sector, academia, and civil society to discuss policies, share innovations, and explore partnerships aimed at strengthening food safety frameworks in Zambia.
2. Opening Ceremony
A keynote address was then delivered by representatives from WHO and FAO, focusing on the role of science in shaping the food safety landscape in Zambia and the Southern African Development Community (SADC). This was followed by an address from the ZATP II Project Manager, who emphasized food safety as a strategic enabler of business growth. The Guest of Honour, the Honourable Minister of Health, officially opened the event with a strong call for multisectoral collaboration in food safety governance.
A group photo was taken thereafter, and the Minister toured exhibition booths showcasing innovations in food processing, safety monitoring, and hygiene technologies. Participants also enjoyed a cultural performance and tea break.
3. Technical Sessions
Session 1: Setting the Scene – Policy and Priorities
The first technical session featured a presentation by the Ministry of Health on Zambia’s Food Safety Policy and Roadmap, outlining government efforts to create a coordinated and science-based food safety system. The University of Zambia then presented a paper on food safety challenges in resource-limited countries, providing a Zambian case study. A plenary session allowed for contributions and questions from the audience.
Session 2: Panel Discussion – Safe Food, Strong Business
This session explored the business case for food safety in Zambian SMEs. Panelists included representatives from the Zambia Bureau of Standards (ZABS), the Zambia Compulsory Standards Agency (ZCSA), and SME representatives from Forest Africa, Okavango Foods, and Lyeni Foods. They shared experiences on integrating food safety into business practices and the importance of standards compliance. The session concluded with a plenary discussion.
Participants then broke for lunch from 12:50 to 13:50.
Session 3: Bridging Tradition and Technology
The third session addressed the integration of traditional and emerging food processing methods to ensure safe food in Zambia. Panelists from ZARI, CABI, the Central Veterinary Research Institute (CVRI)/Ministry of Fisheries and Livestock, and Dr. Sydney Phiri shared insights on how indigenous knowledge and scientific advancements can complement each other. The discussion emphasized the need for research-based adaptation of traditional practices to meet current food safety standards.
Session 4: Food Safety Culture for Zambia’s Future
This session highlighted consumer-centered approaches to food safety. CUTS gave a presentation on consumer perspectives of food safety based on grassroots engagements.
Key takeaways included the urgent need for:
- Increased investment in food safety research and capacity building.
- Strengthening enforcement of food safety regulations.
- Enhancing consumer awareness through continuous education.
- Promoting collaboration between public institutions, academia, and private sector actors.