Strathmore University’s cafeteria: where food meets values

Not to take anything away from the fine institutions back home, but Uganda’s universities could certainly learn a lesson or two from Kenya’s Strathmore University, especially when it comes to how a campus cafeteria should be run.

At first glance, the prices at Strathmore’s cafeteria are what you would expect from any university setting – affordable and student-friendly. But that’s where the similarity ends.

What sets this cafeteria apart is the surprising blend of nutrition, taste, etiquette and personal responsibility, all served up in an accommodating and ambient environment that feels more five-star than functional.

Unlike many of Kenya’s eateries, Strathmore’s cafeteria appreciates that food is best served with soups and sauces, not as dry components on a plate. There is no limit to what to pick from the buffet, ranging from succulent chicken and tender fish fillet to perfectly stewed peas, beans, but you would never know the price of your meal until the very end.

That model introduces a quiet but effective lesson in self-discipline: serve only what you can finish, and only what you can afford. But even a mountainous fill- up would still float between the Kenyan equivalent of Shs 10,000 and 20,000, with a soft drink. Water is free.

Here, cashless payments are the norm – mobile money, tap-and-pay, or digital wallets. But what truly elevates the dining experience is the culture of responsibility it fosters.

After eating, diners are expected, not forced, to return their plates and separate organic waste from dry trash. No one will scold you if you don’t, but the subtle, piercing stares from the students and staff will definitely make you regret that decision; self-governing social habits to last well beyond the campus walls.

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